Full Text:   <3258>

CLC number: S831

On-line Access: 2013-10-08

Received: 2013-06-16

Revision Accepted: 2013-08-09

Crosschecked: 2013-09-24

Cited: 11

Clicked: 5797

Citations:  Bibtex RefMan EndNote GB/T7714

-   Go to

Article info.
1. Reference List
Open peer comments

Journal of Zhejiang University SCIENCE B 2013 Vol.14 No.10 P.896-902


Meat quality traits of four Chinese indigenous chicken breeds and one commercial broiler stock

Author(s):  Rong-fa Guan, Fei Lyu, Xiao-qiang Chen, Jie-qing Ma, Han Jiang, Chao-geng Xiao

Affiliation(s):  Zhejiang Provincial Key Laboratory of Biometrology and Inspection and Quarantine, China Jiliang University, Hangzhou 310018, China; more

Corresponding email(s):   lvfei_zju@163.com, biomed528@163.com

Key Words:  Indigenous chicken, Commercial broiler, Meat quality, Fiber diameter, Inosine-5′, -monophosphate

Rong-fa Guan, Fei Lyu, Xiao-qiang Chen, Jie-qing Ma, Han Jiang, Chao-geng Xiao. Meat quality traits of four Chinese indigenous chicken breeds and one commercial broiler stock[J]. Journal of Zhejiang University Science B, 2013, 14(10): 896-902.

@article{title="Meat quality traits of four Chinese indigenous chicken breeds and one commercial broiler stock",
author="Rong-fa Guan, Fei Lyu, Xiao-qiang Chen, Jie-qing Ma, Han Jiang, Chao-geng Xiao",
journal="Journal of Zhejiang University Science B",
publisher="Zhejiang University Press & Springer",

%0 Journal Article
%T Meat quality traits of four Chinese indigenous chicken breeds and one commercial broiler stock
%A Rong-fa Guan
%A Fei Lyu
%A Xiao-qiang Chen
%A Jie-qing Ma
%A Han Jiang
%A Chao-geng Xiao
%J Journal of Zhejiang University SCIENCE B
%V 14
%N 10
%P 896-902
%@ 1673-1581
%D 2013
%I Zhejiang University Press & Springer
%DOI 10.1631/jzus.B1300163

T1 - Meat quality traits of four Chinese indigenous chicken breeds and one commercial broiler stock
A1 - Rong-fa Guan
A1 - Fei Lyu
A1 - Xiao-qiang Chen
A1 - Jie-qing Ma
A1 - Han Jiang
A1 - Chao-geng Xiao
J0 - Journal of Zhejiang University Science B
VL - 14
IS - 10
SP - 896
EP - 902
%@ 1673-1581
Y1 - 2013
PB - Zhejiang University Press & Springer
ER -
DOI - 10.1631/jzus.B1300163

meat quality traits of four genotypes of Chinese indigenous chicken [Ninghai chicken (NC), frizzle chicken (FC), Ninghai xiang chicken (XC), and Zhenning loquat chicken (LC)] and one genotype of commercial broiler [Arbor Acres plus broiler (AAB)] were analyzed. The indigenous chickens were raised before the commercial chickens in order to achieve the same final processed days. indigenous chickens of NC, FC, XC, and LC showed significantly higher inosine-5′;-monophosphate (IMP) content, shorter fiber diameter, and lower shear force than those of AAB (P<0.05). In the indigenous genotypes, NC and FC had significantly shorter fiber diameters and lower shear forces than XC and LC (P<0.05), and NC and XC had a higher IMP content than FC and LC (P<0.05). Moreover, the indigenous genotype of LC significantly displayed the highest protein content (P<0.05) in the five genotypes of birds, and no significant differences of protein content were found between the other genotypes of NC, FC, XC, and AAB (P>0.05). The indigenous chickens from FC displayed the highest total lipid content in the five bird genotypes (P<0.05). Significant differences of pH, color values of L* and a*, and drip loss for the five genotypes of birds were also observed. In conclusion, there were significant differences in the meat quality traits of the bird breeds selected in this study, and the indigenous chickens, especially the NC genotype, produced better quality meat as far as the IMP content, fiber diameters, and shear forces were concerned.

Darkslateblue:Affiliate; Royal Blue:Author; Turquoise:Article


[1]Cavitt, L., Youm, G., Meullenet, J., Owens, C., Xiong, R., 2004. Prediction of poultry meat tenderness using razor blade shear, Allo-Kramer shear, and sarcomere length. J. Food Sci., 69(1):SNQ11-SNQ15.

[2]Dransfield, E., Sosnicki, A.A., 1999. Relationship between muscle growth and poultry meat quality. Poultry Sci., 78(5):743-746.

[3]Fanatico, A.C., Pillai, P.B., Emmert, J.L., Owens, C.M., 2007. Meat quality of slow- and fast-growing chicken genotypes fed low-nutrient or standard diets and raised indoors or with outdoor access. Poultry Sci., 86(10):2245-2255.

[4]Gordon, S.H., Charles, D.R., 2002. Niche & Organic Chicken Products. Nottingham University Press, Nottingham, UK.

[5]Jeacocke, R.E., 1977. Continuous measurement of the pH of beef muscle in intact beef carcasses. J. Food Technol., 12(4):375-386.

[6]Kawai, M., Okiyama, A., Ueda, Y., 2002. Taste enhancements between various amino acids and IMP. Chem. Senses, 27(8):739-745.

[7]Kiessling, K.H., 1977. Muscle structure and function in the goose, quail, pheasant, guinea hen, and chicken. Comp. Biochem. Phys. B Comp. Biochem., 57(4):287-292.

[8]Li, H., Bi, X., Lin, J., 2009. Different feeding patterns on the production performance of Ninghai chicken. Anim. Husband. Feed Sci., 30(5):82 (in Chinese).

[9]Lu, Q., Wen, J., Zhang, H., 2007. Effect of chronic heat exposure on fat deposition and meat quality in two genetic types of chicken. Poultry Sci., 86(6):1059-1064.

[10]MacRae, V.E., Mahon, M., Gilpin, S., Sandercock, D.A., Mitchell, M.A., 2006. Skeletal muscle fibre growth and growth associated myopathy in the domestic chicken (Gallus domesticus). Br. Poultry Sci., 47(3):264-272.

[11]Mahon, M., 1999. Muscle Abnormalities—Morphological Aspects. In: Richardson, R.I., Mead, G.C. (Eds.), Poultry Meat Science, Poultry Science Symposium Series. CABI, Oxon, UK, p.19-64.

[12]Owens, C.M., Hirschler, E.M., McKee, S.R., Martinez-Dawson, R., Sams, A.R., 2000. The characterization and incidence of pale, soft, exudative turkey meat in a commercial plant. Poultry Sci., 79(4):553-558.

[13]Petracci, M., Baeza, E., 2011. Harmonization of methodologies for the assessment of poultry meat quality features. Worlds Poultry Sci. J., 67(1):137-151.

[14]Sheng, Z., Pettersson, M.E., Hu, X., Luo, C., Qu, H., Shu, D., Shen, X., Carlborg, Ö., Li, N., 2013. Genetic dissection of growth traits in a Chinese indigenous(commercial broiler chicken cross. BMC Genom., 14(1):151.

[15]Sirri, F., Castellini, C., Roncarati, A., Franchini, A., Meluzzi, A., 2010. Effect of feeding and genotype on the lipid profile of organic chicken meat. Eur. J. Lipid Sci. Tech., 112(9):994-1002.

[16]Sirri, F., Castellini, C., Bianchi, M., Petracci, M., Meluzzi, A., Franchini, A., 2011. Effect of fast-, medium- and slow-growing strains on meat quality of chickens reared under the organic farming method. Animal, 5(2):312-319.

[17]Smith, D., Fletcher, D., 1988. Chicken breast muscle fiber type and diameter as influenced by age and intramuscular location. Poultry Sci., 67(6):908-913.

[18]Smith, D., Fletcher, D., Buhr, R., Beyer, R., 1993. Pekin duckling and broiler chicken pectoralis muscle structure and composition. Poultry Sci., 72(1):202-208.

[19]Tang, H., Gong, Y.Z., Wu, C.X., Jiang, J., Wang, Y., Li, K., 2009. Variation of meat quality traits among five genotypes of chicken. Poultry Sci., 88(10):2212-2218.

[20]Woelfel, R.L., Owens, C.M., Hirschler, E.M., Martinez-Dawson, R., Sams, A.R., 2002. The characterization and incidence of pale, soft, and exudative broiler meat in a commercial processing plant. Poultry Sci., 81(4):579-584.

Open peer comments: Debate/Discuss/Question/Opinion


Please provide your name, email address and a comment

Journal of Zhejiang University-SCIENCE, 38 Zheda Road, Hangzhou 310027, China
Tel: +86-571-87952783; E-mail: cjzhang@zju.edu.cn
Copyright © 2000 - 2024 Journal of Zhejiang University-SCIENCE