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Indian Journal of
Animal Research
Print ISSN: 0367-6722
Online ISSN: 0976-0555
NASS Rating
6.40
SJR
0.233
CiteScore
0.606

Chief Editor:
M. R. Saseendranath
Kerala Veterinary and Animal Science University, Mannuthy, Thrissur, INDIA
Frequency:Monthly
Indexing:
Science Citation Index Expanded, BIOSIS Preview, ISI Citation Index, Biological Abstracts, Scopus, ...

Research Article

Indian Journal of Animal Research, volume 54 issue 12 (december 2020) : 1584-1589

Proximate Composition and Meat Quality of Three Indian Native Chicken Breeds

P. Tensingh Gnanaraj, A. Shanmuga Sundaram, K. Rajkumar, R. Narendra Babu
1Livestock Farm Complex, Tamil Nadu Veterinary and Animal Sciences University, Chennai, Tamil Nadu, India.
Cite article:- Gnanaraj Tensingh P., Sundaram Shanmuga A., Rajkumar K., Babu Narendra R. (2020). Proximate Composition and Meat Quality of Three Indian Native Chicken Breeds. Indian Journal of Animal Research. 54(12): 1584-1589. doi: 10.18805/ijar.B-3905.

ABSTRACT

Background: The present study was conducted at Livestock farm complex, TANUVAS, Chennai (India) with the objective of comparing the proximate composition and meat characters of three desi chicken breeds viz., Kadaknath, Nicobari Black and Naked Neck chicken. 
Methods: For this purpose, 60 adult birds (20 each) were maintained on littered floor in separate pens under optimal management conditions. The birds were fed with ad libitum balanced broiler ration and slaughtered after 8 weeks by randomly selecting 6 birds from each breed. 
Result: Laboratory analysis revealed that there was no significant difference (p>0.05) in the proximate composition of meats among the three native chicken breeds. The total ash content and calcium level was found to be higher in Nicobari Black chicken meat than other breeds and Naked Neck chicken showed the highest value of unsaturated fatty acid. There was significant difference (p<0.01) in the physical characters like pH, Water Holding Capacity (WHC), Shear Force Value (SFV), Extract Release Volume (ERV), Thiobarbituric Acid (TBA), Tyrosine Value (TV) texture profile analysis and hunter colour value among the three native breeds. These factors will help us to choose the right native desi breed for development of designer and value added meat products.   

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