Meat quality of Broiler, Native, Srithong, and Tanawsri chicken

Objective of this research was to study meat quality of Broiler, Native, Srithong, and Tanawsri chickens. Total of 120 chicken (30 heads per group), mixed genders, and body weight between 1.8 - 2.3 kg were randomized as samples, They were slaughtered and retail cut followed international standard. Breast, leg and thigh muscles were used to analyze chemical composition (percentage of crude fat, crude protein, and moisture), collagen (insoluble, soluble and total collagen), percentage of cooking loss, shear force and panel test (tenderness, flavor, juiciness and overall acceptability). It was found that breed of chicken had significantly influence on percentage of crude protein (P < 0.05). Muscle types had significantly effect to all chemical compositions (P < 0.05). Breed of chicken and muscle type had influence on all collagen studied. Meanwhile interaction between the both factors had effected to insoluble collagen and total collagen (P < 0.05). For the percentage of cooking loss and shear force, it was found that all the factors influenced the traits (P < 0.05) and they had also effect on all panel test traits (P < 0.05).