Effect of Age on Meat Quality Characteristics and Proximate Composition ofDesi Chicken Meat of Tamil Nadu

摘要

An experiment was conducted to study the effect of age (young and adult) on the meat quality characteristics viz., pH, water holding capacity, muscle fibre diameter and myofibrillar fragmentation index and proximate composition viz., moisture, protein, fat and total ash content of desi chicken of Tamil Nadu. The meat of young desi chicken had significantly low pH (P<0.05), muscle fibre diameter (P<0.01), myofibrillar fragmentation index (P<0.01) and higher water holding capacity (P<0.01) than adult indicating that the meat of young desi chicken had superior meat quality than the meat of adult desi chicken. The proximate composition revealed a highly significant difference between two age groups of desi chicken meat.