Park Sin-Young, Byeon Dong-Seob, Kim Gye-Woong, Kim Hack-Youn
Department of Animal Resources Science, Kongju National University, Chungnam 32439, Korea.
J Anim Sci Technol. 2021 Jan;63(1):180-190. doi: 10.5187/jast.2021.e2. Epub 2021 Jan 31.
This study aimed to determine the carcass and meat quality of broiler chickens based on the slaughter age (28, 30, 32, and 34 days). The carcass characteristics included live and carcass weights, carcass rate, dressing rate, and retail cut weight. The meat quality properties were determined through proximate composition, pH, color, water holding capacity (WHC), cooking yield, and shear-force. The broiler chicken live, carcass, breast, thigh, and wing weights significantly increased with the slaughter age ( < 0.05); the tenderloin weight also exhibited a similarly increasing trend. However, the carcass rate of the day 28 sample was significantly lower than the other samples ( < 0.05). The protein and ash contents of the breast exhibited an increasing trend with increasing slaughter age. The protein content of the thigh of the day 28 sample was significantly lower than that of the other samples ( < 0.05), while the ash contents of the day 28 and 30 samples were significantly lower. The redness of the breast showed an increasing trend, and the pH and lightness of the thigh exhibited a decreasing trend with slaughter age. The WHC and cooking yields of the day 30 and 32 breast and thigh samples were significantly higher than those of the day 28 and 34 samples ( < 0.05). The breast and thigh shear-force of the day 30-34 samples were significantly higher than those of the day 28 sample ( < 0.05). The present study showed that even with a two-day difference in slaughter age, the broiler chicken meat quality showed a significant difference in several characteristics.
本研究旨在根据屠宰年龄（28、30、32和34天）确定肉鸡的胴体和肉质。胴体特征包括活重和胴体重、胴体率、屠宰率和零售切块重量。通过近似成分、pH值、颜色、持水力（WHC）、烹饪产量和剪切力来测定肉质特性。随着屠宰年龄的增加，肉鸡的活重、胴体重、胸肉重、腿肉重和翅重显著增加（P<0.05）；里脊肉重也呈现出类似的增加趋势。然而，28日龄样本的胴体率显著低于其他样本（P<0.05）。胸肉中的蛋白质和灰分含量随着屠宰年龄的增加呈上升趋势。28日龄样本的腿肉蛋白质含量显著低于其他样本（P<0.05），而28日龄和30日龄样本的灰分含量显著较低。随着屠宰年龄的增加，胸肉的红色度呈上升趋势，腿肉的pH值和亮度呈下降趋势。30日龄和32日龄的胸肉和腿肉样本的持水力和烹饪产量显著高于28日龄和34日龄的样本（P<0.05）。30 - 34日龄样本的胸肉和腿肉剪切力显著高于于28日龄样本（P<0.05）。本研究表明，即使屠宰年龄相差两天，肉鸡的肉质在几个特征上也存在显著差异。
