Differences in the meat quality parameters of Korean native chicken when compared to a white semi-broiler and a commercial broiler

Due to the increased consumer interest on Korean Native Chicken (KNC) due to the desired flavor, texture and health value of its meat, there is need to determine and compare their growth performance, economic value, and carcass characteristics with other breeds. Therefore, the current study was conducted to evaluate the differences that could be there on the chemical composition and quality parameters of Korean Native Chicken when compared to a white semi-broiler (WSB) and a commercial broiler (CB).

A total of 576 one-day-old chicks were randomized to 72 cages with 18 replicates per treatment with 8 birds per cage then raised over 5 weeks. 288 KNC (K1 and K2), 144 WSB and 144 CB were used. Within the K1 and K2, three groups of males only (MO), females only (FO) and then male + female (FM) were reared. Corn-soybean basal diet as per the Korean Feeding Standards for starter (1-3wks) and grower (3-5wk) diets was provided together with water ad-libitum. On day 35, selected birds were euthanized then leg (thigh and drumstick) and breast muscle samples were obtained. The collected samples were then analysed for their proximate compositions using standard procedures. Further assessment was done for the meat pH and color (lightness, redness and yellowness) using a pH meter and colourimeter, respectively. The values obtained were analyzed for statistical significance at P< 0.05 and a trend (tendency for significance) was measured at 0.05< P< 0.10 using the one-way ANOVA technique of SPSS software (Version 26; IBM SPSS Statistics, 2021).

The crude protein content of both the leg and breast samples was affected (P< 0.05) by the breed type with improved values being recorded for the WSB. Unfortunately, a similar significant effect was not observed for the ether extract and ash fractions that were analyzed. Considering the leg muscle colour, significant effects were noted for the lightness and yellowness with higher values being noted for the WSB and the CB. As expected, the WSB and CB had lower values for leg redness and pH but no significant effects were noted for both parameters even though tendencies were noted for leg redness (P=0.076). Similarly considering the breast muscle, significant effects were not only noted for yellowness and whiteness but also the pH (P< 0.001) but neither significance nor tendencies were noted for the breast muscle redness. In summary, all KNC groups tended to lean towards being darker and redder with a higher pH values whereas the white semi-broiler and the commercial broiler tended to lean towards lightness with lower pH.

The present results suggest that there are important chemical properties and sensory characteristics such as meat color and pH that could be affected by the breed type and gender. Such notable effects on the meat color and pH could highly influence consumer choices.

       

Key words: breast, commercial broiler, color, Korean native chicken, leg, pH, white semi-broiler.