Carcass Characteristics, Meat Quality and Nutritional Composition of Kadaknath, a Native Chicken Breed of India
2022
Santosh Haunshi | Suresh Devatkal | Lawrence Leslie Leo Prince | Rajkumar Ullengala | Kannaki Ramasamy | Rudranath Chatterjee
The study was carried out to investigate the carcass and meat quality traits and nutritional profile of the meat of the Kadaknath, a unique native chicken breed in comparison with commercial broilers. The yield of the carcass, breast and giblets of the Kadaknath was lesser (p <: 0.01), while that of the legs, wings, back, and neck was higher (p <: 0.01) than broilers. The meat of the Kadaknath was significantly (p <: 0.0001) darker (42.44, 50.92) and more yellow (6.23, 8.99) than broilers. The decline in pH of the meat was lower (p <: 0.001) in the Kadaknath compared to broilers. Kadaknath meat had more protein and less fat, moisture and ash content than broilers (p <: 0.01). Furthermore, it was richer (p <: 0.01) in 11 amino acids, including those which are known to impart a sweet and umami taste, than the meat of broilers (3 amino acids). Both genotypes were almost similar in meeting the daily requirements of indispensable amino acids of adult human. The study concluded that the Kadaknath differed in carcass and meat quality characteristics from the broilers, and the nutritional quality of Kadaknath meat in terms of high protein and less fat and higher content of amino acids (tasty type) was better in Kadaknath meat as compared to broiler meat.
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