Table 4.
Slaughter and meat quality traits assessed at the breast muscle of Bresse-Gauloise (PURE) and Bresse-Gauloise × New Hampshire (CROSS) hens at 75 wk of age (least squares means ± standard error; n = 10; a,bGenotypes differ at P < 0.05).
| Genotype | |||
|---|---|---|---|
| Trait | PURE | CROSS | PSE1 |
| Live weight at slaughter (g) | 2,957 | 2,857 | 90 |
| Carcass weight at slaughter (g) | 1,878 | 1,836 | 65 |
| Dressing (%) | 62.5 | 63.3 | 1.8 |
| Breast (% of carcass weight) | 31.5 | 32.3 | 1.5 |
| Legs (% of carcass weight) | 18.4 | 16.9 | 0.5 |
| Wings (% of carcass weight) | 10.0 | 10.2 | 1.1 |
| pH24h | 5.44 | 5.61 | 0.21 |
| Lightness (L*-value) | 54.13 | 51.03 | 1.10 |
| Redness (a*-value) | 3.44 | 2.80 | 0.45 |
| Yellowness (b*-value) | 6.84 | 6.31 | 0.57 |
| Moisture content (%) | 62.48b | 61.36a | 0.38 |
| Drip loss (%) | 6.56 | 6.60 | 0.22 |
| Cooking loss (%) | 25.17 | 23.82 | 2.86 |
| Thawing loss (%) | 3.72 | 3.35 | 0.49 |
1Pooled standard error.