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Détails de la publication

Influence of Feed Withdrawal Length on Carcass Traits and Technological Quality of Indigenous Chicken Meat Reared Under Traditional System in Benin


  • Langue :Français
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Détails de la publication

  • Type:Article
  • Domaine:Production et santé animale
  • Année de publication:2016
  • Auteurs:TOUGAN U. P., BONOU G. A., GBAGUIDI T., KOUTINHOUIN B. G., AHOUNOU S., SALIFOU C., ZANNOU S. M., MENSAH A. G., BECKERS Y., EVERAERT N., THEWIS A., YOUSSAO I. A. K.
  • Cultures:Indigenous chicken
  • Couverture géographique:Benin
  • Mots clés:Indigenous chicken; Feed withdrawa; Carcass traits; Meat quality; Benin

Résumé de la publication

The aim of the current study was to evaluate the effects of different feed withdrawal durations (0, 12 and 24 hours) on carcass traits and meat technological quality in local chicken of Benin. 30 South ecotype chickens of Benin were divided into 3 groups and slaughtered for the study after 12 hours of feed withdrawal. These chickens were all reared in free range according to the same traditional breeding system. The pH, weight of each carcass and the color of meat (breast and thigh) were determined. It appears that longer feed withdrawal periods significantly increased weight loss in chicken. The highest carcass weight, breast weight and carcass yields were recorded after 12 hours of feed withdrawal (P < 0.05). Technologically, the lowest pH values in the breast muscle at 1 hour, 8 hours, 16 hours and 20 hours post mortem were found in chickens slaughtered without any feed withdrawal (P < 0.05). At 12 and 24 hours post mortem, the highest pH values were noted in chickens slaughtered after 12 hours of feed withdrawal (P < 0.01). The live weight of control chickens and those slaughtered after 12 hours of feed withdrawal was highly and positively correlated with carcass weights (P < 0.001) but weakly and positively associated to breast weight and thigh-drumstick weight (P < 0.05); while after 24 hours of feed withdrawal, the live weight was moderately and positively correlated with the thigh-drumstick weight (P < 0.01, r = 0.9) but weakly associated to hot carcass weight and cold carcass weight (P < 0.05). After 24 hours of feed withdrawal, carcass yield was negatively correlated to breast drip loss (P ˂ 0.05). Overall, longer feed withdrawal increased weight loss, pH, luminance and yellowness of meat but reduced its redness, water holding capacity and shear force.

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