Sanchai Jaturasitha, V. Leangwunta, A. Leotaragul, A. Phongphaew, T. Apichartsrungkoon, A. Simasatitkul, Therdchai Vearasilp, Udo ter Meulen:
A Comparative Study of Thai Native Chicken and Broiler on Productive Performance, Carcass and Meat Quality

SANCHAI JATURASITHA¹, V. LEANGWUNTA¹, A. LEOTARAGUL¹, A. PHONGPHAEW¹, T. APICHARTSRUNGKOON¹, A. SIMASATITKUL¹, THERDCHAI VEARASILP¹, UDO TER MEULEN^2
1Chiang Mai University, Department of Animal Science, Thailand
²Georg-August University Göttingen, Institute of Animal Physiology and Nutrition, Germany

A study of productive performance, carcass and meat quality of Thai Native chicken (N) and Abor Acres broiler (B) was conducted using a completely random design. The native chicken were fed ad libitum with commercial layer diet and the broiler a commercial broiler diet. All chickens were slaughtered at market size, the slaughtered weights of N and B were around 1.2 and [1.9]kg respectively. Carcass and meat quality of the two different chicken breeds were investigated. The results showed that body weight at 0-6 weeks, average daily gain and feed intake at 0-2, 2-4 and 4-6 weeks of N were less than those of B (p<0.01). Furthermore, feed conversion ratio at 0-2 and 2-4 weeks of N were higher than of B (p<0.01) but there was no significant difference at 4-6 weeks. The mortality rate of B was higher than of N (p<0.05) at 0-2 and 2-4 weeks, however, at 4-6 weeks there was no significant difference. The feed cost per kg gain of N was higher than of B (p<0.01). Among carcass characteristics the dressing percentage of N was less than of B (p<0.05), in contrast, the percentages of retail cuts in terms of thigh and Pectoralis Minor of N were higher compared to B (p<0.05) as well as wing (p<0.01) and drumstick (p<0.05). There were quite similar percentages of internal and external organ. The indirect meat quality in terms of pH value and cooking loss percentage was higher in the case of B (p<0.05). However, thawing loss, drip loss and nutritive value showed no significant difference between the groups. Meanwhile, L and b values of B were higher than N (p<0.01). The shear value of N in terms of maximum shear force (N), energy (J) and distance (mm) had higher values compared to B (p<0.01).

Keywords: Broiler, carcass, meat, native thai chicken, productive performance

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Contact Address: Udo ter Meulen, Georg-August University Göttingen, Institute of Animal Physiology and Nutrition, Kellnerweg 6, 37077 Göttingen, Germany, e-mail: umeulengwdg.de