Influence of breed and weight class on the carcass value of broilers.

Abstract

In a broiler fattening facility 3 breeds (Ross 308, Cobb 500, Cobb 800) were kept under practical conditions and slaughtered after 35 days (Ross 308, Cobb 500) and 38 days (Cobb 800) in an industrial abattoir. For the registration of the carcass value and the meat condition, test probes were taken (n = 96) in two weight categories (1.5 and 1.8 kg). After the cooling and a following 3 day ripening period the broilers were dissected and investigated in the lab. The proportional content of the valuable fractions breast and thighs was subject to the influence of the breed, thereby the Ross 308 broilers had a higher share of the fraction breast and the Cobb 500 and Cobb 800 broilers had a higher share of the fraction thighs. For the physical features of the breast meat (pH, colour, grill loss %) no differences were found between the breeds. The Cobb 800 broilers achieved more favourable values of the objectively recorded tenderness (Instron instrument). The chemical composition of the breast meat was not influenced by the breed. The best rating of the sensory data (juiciness, tenderness, aroma, overall impression) of the breast meat was reached by the Cobb 800 broilers in the weight category of 1.8 kg.