Evaluation of Tanzanian local chicken reared under intensive and semi-intensive systems: II. Meat quality attributes

摘要

Theeffectofrearingsystemandageatslaughteronmeattenderness,cookinglossandpHofmaleandfemalelocalchickenwereassessed.Thebirdswererandomlyallottedtotworearingsystems(intensiveandsemi-intensivesystems).Eachsystemwasreplicatedfourtimeswithtwelvebirdseach.Inallthemanagementsystems,birdsweregivenadietcontaining19CPand2679KJMEwithsemi-intensivebirdsgettinghalfoftheamountgiventointensivebirds.Attheendoftheexperiment,all96birdswereslaughteredandcarcasspartsviz.breast,drumstickandthighwereseparated.Piecesofmeatfromthesepartswereusedfortenderness,cookinglossandpHevaluation.Therewasnosignificantdifferencebetweenintensiveandsemi-intensivesystemsonbreast,thighanddrumstickmeattenderness.Chickenslaughteredatseventhmonthhadhighershearforcevaluesthanthoseslaughteredatfifthmonth.Thecookinglossofmalebreastandthighmeatunderintensivesystemwerelowerthanthatofbirdsundersemiintensivesystem.Likewise,highercookinglosseswereobtainedforbirdsslaughteredatsevenmonththanthoseatfivemonth.RearingsystemdidnotinfluencemeatpHbut,therewasanincreaseinpHvalueofmalethighanddrumstickmeatwithadvancedslaughterage.Itisconcludedthatthemeattenderness,cookinglossandpHvaluesfrombothsystemwereofacceptablestandard,buttheoverallqualityofmeatisreducedwithincreasedageatslaughter.Toattaintendermeatfarmersshouldstrivetoimprovemanagementoftheirbirdstoreachslaughterweightsatyoungerage.