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Vol. 11, Special Issue 3 (2022)

Evaluation of quality characteristics of meat and edible by products of indigenous native chicken: Uttarafowl and its cross

Author(s):
Bedika Bora, Anita Arya, Brijmohan Singh Rawat and Reetu Rani
Abstract:
Present study aimed at evaluating carcass and meat quality characteristics of native Indian chicken breed Uttara and its cross. Purebred Uttarafowl (UPB) and crossbred Uttarafowl (Uttarafowl × Rhode Island Red) (UCB) of age group 16-20 weeks are compared with that of Kadaknath (K) chicken for dressing percentage, meat yield, meat:bone ratio, cut-up yield, giblet weight and fatty acid profile of edible by-products. The breast muscle and giblet were also evaluated for physico-chemical properties such as proximate composition, WHC (water holding capacity), cholesterol and pH value. Findings of the studies are suggestive of significantly higher (P<0.05) dressing percentage of crossbred Uttarafowl, while purebred Uttarafowl had the highest (P<0.05) meat: bone ratio. Results for by product yield revealed that giblet weight, blood yield and skin yield were higher (P<0.05) in Kadaknath chicken. Proximate composition analysis showed significantly (P<0.05) higher moisture and protein content in Kadaknath breast than UPB and UCB bird. The cholesterol content also differed significantly (P<0.05) among all the three groups with highest (P<0.05) value observed in UCB. Omega-3 fatty acid (C22:6N3) value was highest in that of Purebred Uttarafowl whereas, Omega-9 (C22:1N9) fatty acid was highest in muscle and liver of Kadaknath. The study concluded that Uttarafowl pure as well as cross can serve as valuable indigenous species meat source and establishing market for the Uttara chicken to establish it as quality meat type chicken.
Pages: 1110-1115  |  330 Views  119 Downloads
How to cite this article:
Bedika Bora, Anita Arya, Brijmohan Singh Rawat and Reetu Rani. Evaluation of quality characteristics of meat and edible by products of indigenous native chicken: Uttarafowl and its cross. The Pharma Innovation Journal. 2022; 11(3S): 1110-1115.

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