Nutritional composition and sensory characteristics of breast meat from different chickens

Title : Nutritional composition and sensory characteristics of breast meat from different chickens

Abstract:

This study was conducted to investigate the nutritional and sensory characteristics of breast meat from different chickens. The nutritional composition of the breast was determined using 96 mixed-sex matured chickens: Cosmopolitan (C), Improved Horro (H), Cosmopolitan? x ?Improved Horro (CH), Improved Horro? x Cosmopolitan? (HC), Indigenous (L), and Koekoek (KK), while the sensory characteristics of the breast meat were examined using 60 birds. A 6 × 2 factorial design with complete randomization was used. All data were analyzed following the general linear model using SAS software (SAS, 2004). The crude fat (Fat), crude ash (Ash), crude fiber (CF), and energy contents of the L, H, and HC genotypes were lower than those of the C, CH, and KK genotypes. In comparison to the C, CH, and KK genotypes, the L, H, and HC genotypes showed higher crude protein (CP) and moisture (Mo) levels. Male breasts had more energy, fat, ash, and CF than female breasts. Breast meat energy, Mo, CP, fat, ash, and CF contents were influenced across genotypes and sexes. Genotype and sex interactions affected the energy, Mo, ash, and CF contents of breast meat. Panelists noted that breast tenderness, flavor, appearance, juiciness, and acceptability scores varied by genotype and gender. In terms of tenderness, flavor, appearance, and general acceptability, the breast meat of the females received higher ratings than that of the males. The Mo, CP, flavor, appearance, and acceptance of chicken breast meat were positively correlated. However, the juiciness, fat, energy, crude ash, and crude fiber levels were negatively correlated. Conclusively, differences in nutritional composition and sensory characteristics of breast meat were influenced by genotype and gender. There is no guarantee that genotypes with more juiciness, fat, and energy have more tender breast meats.

Biography:

Atsbaha Hailemariam, the author, was born in Adigrat city, Eastern Zone of Tigray National Regional State, Ethiopia, on August 10, 1985. His parents are Hailemariam Gebreslassie Teweldemedhin and Tsegabirhan Hailu Gebretsadik. From 1993 to 2002, he studied at Agazi Elementary School, Tsinseta Junior School, and Agazi Comprehensive School, in that order. He enrolled in Jimma University in October 2003 following his high school graduation, and in 2006 he earned a Bachelor of Science in Agriculture (Animal Production and Health). After graduation, he was employed by Tigray Agricultural Office in Southern Tigray region as Livestock expert in 2007. Moreover, in 2010, he joined Jimma University, postgraduate program and graduated with MSc degree in Agriculture (Animal Production) in 2012. Next, he employed at Tigray Agricultural Research institution in 2012 and worked as junior Livestock researcher for seven months. Moreover, he worked at the Mekhoni Agricultural Research Center of the Ethiopian Institute of Agricultural Research until he joined in the School of Animal and Range Sciences at Haramaya University in 2016 to pursue a PhD in Tropical Animal Production (Monogastric Stream). Hence, in 2023 he received his PhD in Tropical Animal Production (Monogastric Stream). His current employer is the Debrezeit Agricultural Research Center, National Poultry Research program, Ethiopian Institute of Agricultural Research. The author was married to his beloved wife Ms. Mebrat Lema.