Comparison of carcass characteristics, meat quality, and fatty acid composition in slow- and fast-growing broilers at different slaughter weights

Abstract

This study aimed to compare the slaughter, meat quality characteristics, and fatty acid composition of fast-growing (FAG) and slow-growing (SWG) broilers at different slaughter weights. In the experiments, a total of 90 carcasses were used: 45 SWG (Hubbard-Isa Red JA) and 45 FAG broilers (Ross 308) with 15 carcasses from each slaughter weight group (1500 ± 50 g, 2000 ± 50 g, 2500 ± 50 g). Hot carcass yield and cold carcass yield detected in the FAG broilers were higher than in SGW broilers (p < 0.001). As the weight of slaughter increased, hot carcass and cold carcass yield increased (p < 0.001). The breast percentage was significantly lower in the SWG broilers compared to the FAG broilers (p < 0.001). In contrast, thigh, wing, and abdominal fat percentages were higher in the SWG broilers (p < 0.001). The breast percentage increased as the slaughter weight increased (p < 0.001). SWG broilers had significantly lower pH, except for the pH 24 of the thigh meat (p < 0.01). The L*, a*, and b* values of the SWG broilers were lower than the FAG broilers (p < 0.01). In terms of a* values determined initially and at the 24th h in the breast and thigh meat, the 1500 g slaughter weight group had by far the highest value (p < 0.01). SWG broilers had significantly lower values in terms of cooking loss, water-holding capacity, and drip loss (p < 0.001). C18:2?6 was detected at higher amounts in the FAG broilers (p < 0.05). The FAG broilers had higher PUFA, desired fatty acids, PUFA/SFA, and thrombogenic index values (p < 0.05). The results show that FAG broilers can meet the strong worldwide demand for meat quantity and quality. Slaughter weight changes only affected the quantity of the meat.