Bulgarian Journal of Agricultural Science
Array ( [session_started] => 1653115398 [LANGUAGE] => EN [LEPTON_SESSION] => 1 )
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The effect of the crossing of Yellow Hungarian chicken breed with different commercial lines on meat production and meat quality
Arpad Drobnyak, Laszlo Bodi, Monika Heincinger, Karoly Kustos, Istvan Tibor Szalay, Anita Almasi, Agnes Zimboran, Rubina Tunde Szabo, Maria Weber
Abstract: The crossbred genotypes, based on old Hungarian breeds, can play the main role in the quality production and participate in gene conservation.
The aim of this study was to establish and compare the meat production and meat quality of purebreds (Yellow Hungarian breed (YH), TETRA-H (T), TETRA HARCO (H)) and their crossbreds. 160 birds of each genotype were raised in same condition and were slaughtered at the age of 84 days. The T x YH (2480 g) and YH x T (2276 g) groups had a significantly higher live weight than the purebred YH (1580 g) genotype. The live weight of T and YH genotypes in both combinations were even significantly higher than the weight of H x YH (1656 g) and YH x H (1677 g). The results were similar in cases of carcass weight, breast fillet weight and leg weight.
No significant differences were found in carcass percentage. The breast fillet rate of the YH x T genotype and YH were 17% and 14% respectively and valuable meat parts were 52% and 48%. In the case of pH values, considerable differences were not established. The breast meat of YH x H had more redness (4.52) than T x YH (1.28) and YH x T (1.58) genotypes. The YH (2.04 kg) has smaller shear force value than T x YH (3.23 kg) and H x YH (2.99 kg). According to the results, the meat production of crossbreds was better than that of YH purebred. The meat production of crossbred genotypes was more favorable than the production results of purebred YH, but the meat quality parameters were not changed.
Keywords: breast pH; carcass percentages; genotype; meat quality; reciprocal cross; tenderness; Yellow Hungarian
Date published: 2019-12-20
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