Quality, composition, and consumer evaluation of meat from slow-growing broilers relative to commercial broilers

Area of Science:

• Animal Science
• Food Science
• Poultry Production

Background:

• Increasing market demand for slow-growing broiler chicken strains.
• Introduction of new strains like Indbro broiler to meet consumer preferences.
• Need to evaluate the meat quality and consumer acceptance of these novel strains.

Purpose of the Study:

• To compare the meat quality, composition, and consumer preference of Indbro (slow-growing) and Vencobb (commercial white) broiler chickens.
• To assess the potential of slow-growing broilers as an alternative poultry meat source.

Main Methods:

• Comparative analysis of meat yield, composition (protein, fatty acids), and physical properties (shear force, muscle fiber diameter).
• Consumer preference testing using a paired comparison method.
• Sensory attribute evaluation by semi-trained panelists.

Main Results:

• Commercial broilers showed higher dressing percentage, breast meat yield, and meat-to-bone ratio.
• Slow-growing broiler thigh meat had higher shear force and protein content.
• Slow-growing broiler breast meat exhibited lower total and saturated fatty acid content, with 67% consumer preference.

Conclusions:

• Slow-growing broilers, specifically the Indbro strain, present a viable alternative with desirable meat qualities, including higher protein and lower fat.
• Despite differences in some physical meat characteristics, sensory attributes are comparable to commercial broilers.
• High consumer preference suggests significant market potential for slow-growing broiler meat.