Variations in muscle chemical composition, pH, and protein extractability among eight different broiler crosses
1993
Xiong, Y.L. | Cantor, A.H. | Pescatore, A.J. | Blanchard, S.P. | Straw, M.L.
Variations in muscle chemical composition, pH, and protein extractability were studied using male broilers of eight different genetic crosses of commercial strains. Three replicate groups of 24 birds of each cross were grown in floor pens using commercial corn-soybean meal diets. At 8 wk of age, three birds per replicate, weighing within 5% of the pen average, were slaughtered, scalded, defeathered, eviscerated, and chilled in ice slurries overnight. Muscles were excised from breasts and thighs, and trimmed of skin and external fat. Proximate analysis was conducted using ground muscle pooled within replicate groups. Breast muscle of all strain crosses contained more (P less than or equal to .05) total protein (ranging from 20.7 to 23.6%) and moisture (74.6 to 75.9%), and less fat (1.0 to 2.0%) than thigh muscle, which contained 18.1 to 21.3% protein, 72.8 to 73.8% moisture, and 5.0 to 7.2% fat. The pH of breast muscle was lower (P less than or equal to .05) than that of thigh muscle for four of the eight strains, and protein extractability of breast muscle was greater (P less than or equal to .05) than that of high muscle for all strains. There were significant differences among strains in chemical composition, pH, and protein extractability for both breast and thigh muscles. The correlation between percentage protein and fat was positive in breast (r = .72, P less than or equal to .05) and negative in thigh muscle (r = - .77, P less than or equal to .05). However, no significant correlations were observed between the chemical constituents of breast muscle with the respective constituents of thigh muscle. The results revealed considerable differences in muscle composition, pH, and protein extractability as influenced by genetic strain and muscle type.
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