Carcass and sensory characteristics of four genetic groups of Philippine native chicken
1999
Lambio, A.L. | Grecia, M.C. | Amado, A.P. (Philippines Univ. Los Banos, College, Laguna (Philippines). Inst. of Animal Science)
The carcass characteristics among four genetic groups of Philippine native chickens (Banaba, Paraoakan, Bolinao and Camarines) were evaluated at 12 weeks of age. Data gathered were analyzed using a one way ANOVA in a completely randomized design. The sensory characteristics of the cooked meat of the different genetic groups of Philippine native chickens were compared with 42-day old commercial broilers in "tinola" and roasted recipes using the Wilcoxon Matched Paired Signed-Rank Test. Dressing percentage of Bolinao group in both the with (86.20%) and without giblet (81.06%) category was significantly (P0.05) higher than the Camarines group. The percent cut-up parts based on dressed weight was lowest in the Bolinao group. Flavor scores noted in both the "tinola" and roasted recipes were higher in the native chicken groups as compared with commercial broilers although the differences were found to be insignificant (P0.05). Color scores in the Banaba, Paraoakan and Bolinao groups were all higher than the commercial broilers in the "tinola" group. In the roasted recipe group, the color score was found to be higher than the Bolinao group as compared to commercial broiler. Tenderness scores were significantly higher in commercial broilers except in the roasted form where Paraoakan obtained a comparable score with that of commercial broiler. No significant differences (P0.05) in juiciness and general acceptability of the meat were noted between the native chicken genetic group considered and the commercial broiler
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