Physical and Chemical Characteristic of Chicken Meat from Kampung x Meat Type Crossbred Chicken

Abstract

The improvement of genetic quality of Kampung chicken as meat type production could be conducted through crossbreeding with broiler. Quality of meat is one of the parameters for the consumer to choosed meat. The aim of this study was to investigate physical and chemical characteristic of the kampung x meat type crossbred chicken. A total of 30 chicken 12 weeks aged were devided in five groups including: meat type chicken, Kampung chicken, F2 Kampung-meat typecrosbreed chicken faster growing, F2 Kampung-meat typecrossbreedchicken medium growing, F2 Kampung-meat typecrossbreed chicken slowergrowing. Chicken rearing in five groups were uniform. Samplesused were meat from breast (Pectoralis superficialis)muscle without skin. Each groups contained 3 heads of rooster and 3 heads of hent.Physical characteristic of meat were focused on pH, cooking loss, tenderness and water holding capacity. While the chemicals were water, fat and protein content. The data were analyzed using GLM (General Linear Model) to observe the effect of different groups associate with physical and chemical characteristic. The results showed that cooking loss, water holding capacity affected significantly (P <0.05) in chicken groups, except the tenderness and pH.In case of chemical characteristic the protein content were found significanly higher in meat type. The present study demonstrated the differences in physical and chemical characteristic of meat existing between kampung x broiler crossbred chicken