Comparison of carcass yields and meat quality between Baicheng-You chickens and Arbor Acres broilers

This study examined carcass yields and meat quality traits between Baicheng-You (BCY) chickens and Arbor Acres (AA) broilers. Thirty birds for each strain were selected and slaughtered at market ages of 49 d for AA broilers and 120 d for BCY. The results showed that BCY chickens had lower dressing (2.99%), semi-evisceration (5.10%), breast muscle (5.80%), and abdominal fat (1.55%) than those for AA broilers (P < 0.05). However, the leg muscle (%) of BCY chickens was greater (3.14%) than that of AA broilers (P < 0.05). The meat pH(45min) and pH(24h) value variations of these 2 breeds were within the normal range (5.53-6.70). The meat color density (optical density, OD) of thigh muscle was darker than breast muscles in both strains (P < 0.05). The cooking loss (%) of breast and thigh muscles of BCY chickens (18.81 and 20.20%, respectively) was also significantly lower (P < 0.05) than that of same muscles of AA broilers (26.41 and 27.33%, respectively). The shear force of breast meat in both breeds was lower (P < 0.05) than that of their thigh meat. The moisture of breast muscle of BCY chickens (72.93%) was lower (P < 0.05) than breast muscles of AA broilers (74.43%). The CP content of breast muscles was greater (P < 0.05) than its thigh muscles of same strain, but it had no significant (P > 0.05) difference of CP content in the same muscles of the 2 strains. The intramuscular fat (IMF) content was greater (P < 0.05) in thigh muscles of BCY chickens (6.80%) than those of AA broilers (4.28%), and inosine-5'-monophosphate (IMP) content was greater (P < 0.05) in breast and thigh muscles of BCY chickens (IMP: 3.79 and 1.47 mg/g) than same muscles in AA broilers (1.42 and 0.47 mg/g). In this study, muscle from 120-d-old BCY chickens was judged to have better quality traits with regard to cooking loss, drip loss, contents of IMF, and IMP compared with meat from 42-d-old AA broilers. At the same time, greater carcass yields, greater thigh pH(24), and lower IMF content were observed in AA broilers compared with the BCY chickens.