Effect of Strain on the Carcass Yield and Meat Quality of Broiler Chickens

The supply of wholesome and high-quality broiler products to consumers help to promote good health. The study was conceived to evaluate the effect of strain on carcass yield and physico-chemical properties of the breast and thigh meats of broiler chickens reared on deep litter. They were fed with diets composed of natural agricultural ingredients, free of antibiotics, growth hormones, chemicals and pesticides. The commercial broiler strains of Arbor acre, Cobb and Ross origin, were managed for seven weeks under standard management, hygienic and welfare conditions. Data were collected on carcass yield, breast and thigh meat quality traits. These were subjected to Analysis of Variance using the GLM procedure and mean separation (α =0.05) by Duncan MRT. Results showed that there were significant strain differences (p <0.05) in meat temperature at slaughter (39.7 – 26.7OC), and at 24 hours post-slaughter (8.0 – 3.2OC); and in the drip loss of the thigh meat (10.7 – 3.2 %). Ross-308 strain with the lowest drip loss was recommended to meat processors, retailers and consumers above other strains, due to its potential for higher nutritional value and least economic loss.