Carcass composition and meat quality of Thai indigenous chicken raised in organic production system
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Abstract
The results showed that there were no effects of breed (Pradu-hangdum; PD and Luang-hangkhao; LK), sex and its interaction on the carcass yield, wing, and edible internal organ percentage. The thigh percentage, cooking loss and a* value of breast and thigh of PD chicken was significantly lower than that of the LK chicken but higher in L* value of breast and thigh meat (p<0.05). The male chickens had a significantly lower breast percentage, but a higher drumstick percentage compared to the females. In addition, there was no significant effect of breed and sex on color, odor, tenderness, and flavor of breast or thigh meat. The lowest and highest overall acceptability were found on the thigh meat of LK females and PD males, respectively.
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