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Research Article

volume 54 issue 12 (december 2020) : 1584-1589,   Doi: 10.18805/ijar.B-3905

Proximate Composition and Meat Quality of Three Indian Native Chicken Breeds

P
P. Tensingh Gnanaraj
A
A. Shanmuga Sundaram
K
K. Rajkumar
R
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.   

REFERENCES

  1. Ahlawat, S.P.S, Sunder, J., Kundu, A., Chatterjee, R.N., Rai, R.B., Kumar, B., Senani, S., Saha, S.K. and Yadav, S.P. (2004). Use of RAPD-PCR for genetic analysis of Nicobari fowl of Andamans. British Poultry Science. 45(2): 194-200.
  2. AOAC (Association of Official Analytical Chemist) (2000). Official Methods of Analysis, 16th Ed., Virginia, U. S. A.
  3. Arumugam, M.P. and Panda, B. (1970). Processing and Inspection of Poultry. Indian Veterinary Research Institute, Izatnagar, Uttar Pradesh. 
  4. Baracho, M.S., Camargo, G.A., Lima, A.M.C., Mentem, J.F., Moura, D.J., Moreira, J and Naas, I.A. (2006). Variables impacting poultry meat quality from production to pre-slaughter: a review. Brazilian Journal of Poultry Science. 8(4): 201-212. 
  5. Bourne, M.C. (1978). Texture Profile Analysis. Food Technology. 32: 62-66.
  6. Bratzler, L.J. (1954). Using the Warner-Bratzler Shear. In Proceedings Reciprocal Meat Conference 7: 154-160.
  7. Castellini, C., Mugnai, C and Dal Bosco, A (2002). Effect of organic production system on broiler carcass and meat quality. Meat Science. 60: 219-225. 
  8. Chaosap, C and Tuntivisoottikul, K. (2006). Carcass quality and some muscle properties of broiler, native, Sritong and Tanawsri chickens. In Proceedings of the 43rd Annual Conference of the Kasetsart University, Bangkok, Thailand pp. 52-60.
  9. Dal Bosco, A., Mugnai, C., Ruggeri, S., Mattioli, S and Castellini, C. (2012). Fatty acid composition of meat and estimated indices of lipid metabolism in different poultry genotypes reared under organic system. Poultry Science. 91: 2039-2045.
  10. De, A.K, Kundu, A., Ruban, V.V., Kundu, M.S., Jeyakumar, S and Sunder, J. (2013). Antibody response to goat erythrocytes in endangered Nicobari fowl, Vanaraja and their various F1 and F2 crosses under hot humid climate of Andaman and Nicobar Islands, India. Journal of Applied Animal Research. 41(2): 125-32.
  11. Fanatico, A.C., Pillai, P.B., Cavitt, L.C., Owens, C.M and Emmert, J.L. (2005). Evaluation of slower-growing broiler genotypes grown with and without outdoor access: growth performance and carcass yield. Poultry Science. 84: 1321-1327.
  12. Fanatico, A.C., Pillai, P.B., Emmert, J.L., Gbur, E.E., Meullenet, J.F and Owens, C.M. (2007). Sensory attributes of slow- and fast-growing chicken genotypes raised indoors or with outdoor access. Poultry Science. 86(11): 2441-9.
  13. Faria, P.B., Bressan, M.C., Souza, X.R., Rodrigues, E.C., Cardoso, G.P. and Telo da Gama, L. (2009). Composicao proximal e qualidade da carne de frangos das linhagens Paraíso Pedres e Pescoço Pelado. Revista Brasileira de Zootecnia. 38(12): 2455-2464.
  14. Farrell, D.J. (1998). Enrichment of hens eggs with n-3 long-chain fatty acids and evaluation of the enriched eggs in humans. The American Journal of Clinical Nutrition. 68: 538- 544.
  15. Grau, R. and Hamm, R. (1957). Biochemistry of Meat Hydration. Advanced Food Research. 10: 356.
  16. Jay, J.M. (1964). Beef microbial quality determined by extract-release volume (ERV). Food Technology. 18(10): 1637-1641.
  17. Jaturasitha, S., Kayan, A and Wicke, M. (2008). Carcass and meat characteristics of male chickens between Thai indigenous compared with improved layer breeds and their crossbred. Archives Animal Breeding. 51(3): 283-294.
  18. Jaturasitha, S., Khiaosaard, R., Pongpaew, A., Leowtharakul, A., Saitong, S., Apichatsarangkul, T., Leaungwunta, V and Langani, N. (2004). The effects of strain, sex, weight and muscle on fat quality of Thai native and crossbred chickens (Kai Baan Thai), In: Proceedings of the 42nd Annual Conference. Kasetsart University, Bangkok, Thailand; pp.137-146. 
  19. Judge. M., Aberle, E., Forrest, J., Hedrich, H.Y and Merkel, R (1989). In: Principles of Meat Science, Dubuque: Kendall/Hunt Publishing Co.
  20. Kauffman, R., Joo, S.T., Schuttz, C., Warner, R. and Faustman, C. (1991). In: 47th Annual Reciprocal Meat Conference 70.
  21. Koblitz, M.G.B. (2011). Matérias-primas alimentícias: composição e controle de qualidade (Raw materials for food: composition and quality control). Guanabara Koogan, Rio de Janeiro (RJ, Brazil), p-320.
  22. Ledward, D.A. (1992). In: The Chemistry of Muscle Based Foods, Royal Society of Chemistry. [D.E. Johnston, M.K. Knight, D.A. Ledward (eds)], Food Chemistry Group, Society of Chemical Industry, Great Britain. pp 330.
  23. Lewis, G.J. and Purslow, P.P. (1989). The strength and stiffness of perimysial connective tissue isolated from cooked beef muscle. Meat Science. 26: 255-269. 
  24. Motsepe, R., Mabelebele, M., Norris, D., Brown, D. and Ginindza, J.N.M. (2016). Carcass and meat quality characteristics of South African indigenous chickens. Indian Journal of Animal Research. 50(4): 580-587.
  25. Offer, G. and Knight, P. (1988). The Structural Basis of Water-holding in Meat. In: Developments in Meat Science- 4. [R.A. Lawrie (Ed.)], London: Elsevier Applied Science. pp. 63-243.
  26. Palmquist, D.L. and Jenkins, T.C. (2003). Challenges with fats and fatty acid methods. Journal of Animal Science. 81: 3250-3254.
  27. Pearson, A.M. and Young, R.B. (1989). Muscle and Meat Biochemistry. Academic Press, San Diego.
  28. Pearson, D. (1968). Assessment of meat freshness in quality control employing chemical techniques. A review. Journal of the Science of Food and Agriculture. 19: 357-363.
  29. Price, J.F. and Schweigert, B.S. (1971). The Science of Meat and Meat Products 3rd Ed. USA: Michigan University.
  30. Randhawa, M.S (1982). A History of Agriculture in India. Vol. 2. ICAR, New Delhi; 
  31. Shahin, K.A. and Elazeem, F.A. (2005). Effects of breed, sex and diet and their interactions on carcass composition and tissue weight distribution of broiler chickens. Arch. Tierz Dummerstorf. 48: 612-26.
  32. Singh, V.P. and Pathak, V. (2017). Contribution of carcass cuts in meat production of Kadaknath, Aseel and Vanraja breeds of chicken. Journal of Animal Research. 7(1): 213-217.
  33. Stewart, P.A (1981). How to Understand Acid-based: A Quantitative Acid-base Primer for Biology and Medicine. New York, Elsevier.
  34. Strange, E.D, Benedict, R.C., Smith, J.L and Swift, C.E (1977). Evaluation of rapid tests for monitoring the alterations in meat quality during storage. Journal of Food Protection. 40: 843-847.
  35. Trout, E.S., Hunt, M.C., Johnson, D.E., Claus, J.R., Kastner, C.L and Kropf, D.H (1992). Characteristics of low-fat ground beef containing texture – modifying ingredients. Journal of Food Science. 57(1): 19 – 24.
  36. Valavan, S.E., Omprakash, A., Bharatidhasan, A., Ramesh, V and Kumar, S (2016). Comparison of nutrient composition of native chicken and commercial broiler under Indian condition. International Journal of Applied and Pure Science and Agriculture. 12(2): 7-11.
  37. Van Laack, R.L.J.M, Liu, C.H., Smith, M.O. and Loveday, H.D. (2000). Characteristics of pale, soft, exudative broiler breast meat. Poultry Science. 79: 1057-1061.
  38. Warner, R.D. (1994). Physical properties of porcine musculature in relation to postmortem biochemical changes in muscle proteins. Ph.D. dissertation. University of Wisconsin, Madison.
  39. Warriss, P.D. (2000). Meat Science: An Introductory Text. CAB-International: Wallingford. 
  40. Wheeler, T.L., Shackelford, S.D and Koohmaraie, M (2002). Technical note: Sampling methodology for relating sarcomere length, collagen concentration and the extent of postmortem proteolysis to beef and pork longissimus tenderness. Journal of Animal Science. 80: 982-987.
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Indian Journal of Animal Research
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    Research Article

    volume 54 issue 12 (december 2020) : 1584-1589,   Doi: 10.18805/ijar.B-3905

    Proximate Composition and Meat Quality of Three Indian Native Chicken Breeds

    P
    P. Tensingh Gnanaraj
    A
    A. Shanmuga Sundaram
    K
    K. Rajkumar
    R
    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.   

    REFERENCES

    1. Ahlawat, S.P.S, Sunder, J., Kundu, A., Chatterjee, R.N., Rai, R.B., Kumar, B., Senani, S., Saha, S.K. and Yadav, S.P. (2004). Use of RAPD-PCR for genetic analysis of Nicobari fowl of Andamans. British Poultry Science. 45(2): 194-200.
    2. AOAC (Association of Official Analytical Chemist) (2000). Official Methods of Analysis, 16th Ed., Virginia, U. S. A.
    3. Arumugam, M.P. and Panda, B. (1970). Processing and Inspection of Poultry. Indian Veterinary Research Institute, Izatnagar, Uttar Pradesh. 
    4. Baracho, M.S., Camargo, G.A., Lima, A.M.C., Mentem, J.F., Moura, D.J., Moreira, J and Naas, I.A. (2006). Variables impacting poultry meat quality from production to pre-slaughter: a review. Brazilian Journal of Poultry Science. 8(4): 201-212. 
    5. Bourne, M.C. (1978). Texture Profile Analysis. Food Technology. 32: 62-66.
    6. Bratzler, L.J. (1954). Using the Warner-Bratzler Shear. In Proceedings Reciprocal Meat Conference 7: 154-160.
    7. Castellini, C., Mugnai, C and Dal Bosco, A (2002). Effect of organic production system on broiler carcass and meat quality. Meat Science. 60: 219-225. 
    8. Chaosap, C and Tuntivisoottikul, K. (2006). Carcass quality and some muscle properties of broiler, native, Sritong and Tanawsri chickens. In Proceedings of the 43rd Annual Conference of the Kasetsart University, Bangkok, Thailand pp. 52-60.
    9. Dal Bosco, A., Mugnai, C., Ruggeri, S., Mattioli, S and Castellini, C. (2012). Fatty acid composition of meat and estimated indices of lipid metabolism in different poultry genotypes reared under organic system. Poultry Science. 91: 2039-2045.
    10. De, A.K, Kundu, A., Ruban, V.V., Kundu, M.S., Jeyakumar, S and Sunder, J. (2013). Antibody response to goat erythrocytes in endangered Nicobari fowl, Vanaraja and their various F1 and F2 crosses under hot humid climate of Andaman and Nicobar Islands, India. Journal of Applied Animal Research. 41(2): 125-32.
    11. Fanatico, A.C., Pillai, P.B., Cavitt, L.C., Owens, C.M and Emmert, J.L. (2005). Evaluation of slower-growing broiler genotypes grown with and without outdoor access: growth performance and carcass yield. Poultry Science. 84: 1321-1327.
    12. Fanatico, A.C., Pillai, P.B., Emmert, J.L., Gbur, E.E., Meullenet, J.F and Owens, C.M. (2007). Sensory attributes of slow- and fast-growing chicken genotypes raised indoors or with outdoor access. Poultry Science. 86(11): 2441-9.
    13. Faria, P.B., Bressan, M.C., Souza, X.R., Rodrigues, E.C., Cardoso, G.P. and Telo da Gama, L. (2009). Composicao proximal e qualidade da carne de frangos das linhagens Paraíso Pedres e Pescoço Pelado. Revista Brasileira de Zootecnia. 38(12): 2455-2464.
    14. Farrell, D.J. (1998). Enrichment of hens eggs with n-3 long-chain fatty acids and evaluation of the enriched eggs in humans. The American Journal of Clinical Nutrition. 68: 538- 544.
    15. Grau, R. and Hamm, R. (1957). Biochemistry of Meat Hydration. Advanced Food Research. 10: 356.
    16. Jay, J.M. (1964). Beef microbial quality determined by extract-release volume (ERV). Food Technology. 18(10): 1637-1641.
    17. Jaturasitha, S., Kayan, A and Wicke, M. (2008). Carcass and meat characteristics of male chickens between Thai indigenous compared with improved layer breeds and their crossbred. Archives Animal Breeding. 51(3): 283-294.
    18. Jaturasitha, S., Khiaosaard, R., Pongpaew, A., Leowtharakul, A., Saitong, S., Apichatsarangkul, T., Leaungwunta, V and Langani, N. (2004). The effects of strain, sex, weight and muscle on fat quality of Thai native and crossbred chickens (Kai Baan Thai), In: Proceedings of the 42nd Annual Conference. Kasetsart University, Bangkok, Thailand; pp.137-146. 
    19. Judge. M., Aberle, E., Forrest, J., Hedrich, H.Y and Merkel, R (1989). In: Principles of Meat Science, Dubuque: Kendall/Hunt Publishing Co.
    20. Kauffman, R., Joo, S.T., Schuttz, C., Warner, R. and Faustman, C. (1991). In: 47th Annual Reciprocal Meat Conference 70.
    21. Koblitz, M.G.B. (2011). Matérias-primas alimentícias: composição e controle de qualidade (Raw materials for food: composition and quality control). Guanabara Koogan, Rio de Janeiro (RJ, Brazil), p-320.
    22. Ledward, D.A. (1992). In: The Chemistry of Muscle Based Foods, Royal Society of Chemistry. [D.E. Johnston, M.K. Knight, D.A. Ledward (eds)], Food Chemistry Group, Society of Chemical Industry, Great Britain. pp 330.
    23. Lewis, G.J. and Purslow, P.P. (1989). The strength and stiffness of perimysial connective tissue isolated from cooked beef muscle. Meat Science. 26: 255-269. 
    24. Motsepe, R., Mabelebele, M., Norris, D., Brown, D. and Ginindza, J.N.M. (2016). Carcass and meat quality characteristics of South African indigenous chickens. Indian Journal of Animal Research. 50(4): 580-587.
    25. Offer, G. and Knight, P. (1988). The Structural Basis of Water-holding in Meat. In: Developments in Meat Science- 4. [R.A. Lawrie (Ed.)], London: Elsevier Applied Science. pp. 63-243.
    26. Palmquist, D.L. and Jenkins, T.C. (2003). Challenges with fats and fatty acid methods. Journal of Animal Science. 81: 3250-3254.
    27. Pearson, A.M. and Young, R.B. (1989). Muscle and Meat Biochemistry. Academic Press, San Diego.
    28. Pearson, D. (1968). Assessment of meat freshness in quality control employing chemical techniques. A review. Journal of the Science of Food and Agriculture. 19: 357-363.
    29. Price, J.F. and Schweigert, B.S. (1971). The Science of Meat and Meat Products 3rd Ed. USA: Michigan University.
    30. Randhawa, M.S (1982). A History of Agriculture in India. Vol. 2. ICAR, New Delhi; 
    31. Shahin, K.A. and Elazeem, F.A. (2005). Effects of breed, sex and diet and their interactions on carcass composition and tissue weight distribution of broiler chickens. Arch. Tierz Dummerstorf. 48: 612-26.
    32. Singh, V.P. and Pathak, V. (2017). Contribution of carcass cuts in meat production of Kadaknath, Aseel and Vanraja breeds of chicken. Journal of Animal Research. 7(1): 213-217.
    33. Stewart, P.A (1981). How to Understand Acid-based: A Quantitative Acid-base Primer for Biology and Medicine. New York, Elsevier.
    34. Strange, E.D, Benedict, R.C., Smith, J.L and Swift, C.E (1977). Evaluation of rapid tests for monitoring the alterations in meat quality during storage. Journal of Food Protection. 40: 843-847.
    35. Trout, E.S., Hunt, M.C., Johnson, D.E., Claus, J.R., Kastner, C.L and Kropf, D.H (1992). Characteristics of low-fat ground beef containing texture – modifying ingredients. Journal of Food Science. 57(1): 19 – 24.
    36. Valavan, S.E., Omprakash, A., Bharatidhasan, A., Ramesh, V and Kumar, S (2016). Comparison of nutrient composition of native chicken and commercial broiler under Indian condition. International Journal of Applied and Pure Science and Agriculture. 12(2): 7-11.
    37. Van Laack, R.L.J.M, Liu, C.H., Smith, M.O. and Loveday, H.D. (2000). Characteristics of pale, soft, exudative broiler breast meat. Poultry Science. 79: 1057-1061.
    38. Warner, R.D. (1994). Physical properties of porcine musculature in relation to postmortem biochemical changes in muscle proteins. Ph.D. dissertation. University of Wisconsin, Madison.
    39. Warriss, P.D. (2000). Meat Science: An Introductory Text. CAB-International: Wallingford. 
    40. Wheeler, T.L., Shackelford, S.D and Koohmaraie, M (2002). Technical note: Sampling methodology for relating sarcomere length, collagen concentration and the extent of postmortem proteolysis to beef and pork longissimus tenderness. Journal of Animal Science. 80: 982-987.
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