TABLE 3.
Descriptive statistics of growth traits, slaughter traits, myopathy occurrence and meat quality of pectoralis major in broiler chickens from three different genotypes: data collected over eight experimental trials.
| Genotype A | Genotype B | Genotype C | ||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| No | Av | SD | Min | Max | CV | No | Av | SD | Min | Max | CV | No | Av | SD | Min | Max | CV | |
| Growth and slaughter traits | ||||||||||||||||||
| Daily weight gain, g/d | 63 | 69.7 | 7.40 | 56.8 | 83.8 | 10.6 | 1,011 | 70.5 | 8.10 | 53.3 | 92.0 | 11.5 | 204 | 72.2 | 7.13 | 55.1 | 92.5 | 9.88 |
| Slaughter weight, g | 63 | 3,205 | 340 | 2,613 | 3,854 | 10.6 | 1,011 | 3,117 | 409 | 2,186 | 4,260 | 13.1 | 204 | 3,327 | 322 | 2,426 | 4,070 | 9.67 |
| Breast weight, g | 63 | 920 | 134 | 609 | 1,191 | 14.6 | 765 | 900 | 118 | 560 | 1,258 | 13.2 | 102 | 998 | 108 | 743 | 1,224 | 10.8 |
| Breast yield, % | 63 | 39.9 | 2.12 | 32.9 | 43.9 | 5.32 | 765 | 39.9 | 2.01 | 32.9 | 45.1 | 5.05 | 102 | 40.7 | 2.16 | 36.1 | 46.4 | 5.31 |
| Myopathies occurrence a | ||||||||||||||||||
| White Striping, % | 1 | 49.2 | - | - | - | - | 8 | 64.6 | 13.1 | 40.6 | 78.7 | 20.3 | 2 | 74.1 | 2.7 | 72.2 | 76.0 | 3.6 |
| Wooden breast, % | 1 | 14.2 | - | - | - | - | 8 | 18.7 | 10.4 | 6.32 | 36.1 | 55.7 | 2 | 5.00 | 1.80 | 3.70 | 6.25 | 36.2 |
| Spaghetti meat, % | 1 | - | - | - | - | - | 8 | 20.7 | 14.1 | 5.00 | 41.9 | 67.7 | 2 | - | - | - | - | - |
| Breast quality traits | 8 | |||||||||||||||||
| pH | 63 | 5.83 | 0.10 | 5.62 | 6.04 | 1.69 | 725 | 5.94 | 0.14 | 5.49 | 7.04 | 2.34 | 102 | 5.84 | 0.16 | 5.37 | 6.24 | 2.78 |
| L* | 63 | 46.1 | 2.27 | 41.3 | 52.3 | 4.91 | 725 | 47.6 | 3.08 | 39.1 | 55.5 | 6.46 | 102 | 44.8 | 2.56 | 38.3 | 51.1 | 5.71 |
| a* | 63 | −0.97 | 0.59 | −2.50 | 0.28 | 60.7 | 725 | 1.58 | 1.69 | −1.6 | 5.85 | 107 | 102 | 0.27 | 0.66 | −1.40 | 1.89 | 248 |
| b* | 63 | 13.1 | 1.97 | 9.01 | 19.0 | 15.0 | 725 | 17.8 | 5.40 | 5.48 | 32.4 | 30.3 | 102 | 16.0 | 2.14 | 10.4 | 20.7 | 13.4 |
| Thawing losses, % | 63 | 8.47 | 3.28 | 3.10 | 26.7 | 38.7 | 507 | 10.0 | 3.09 | 1.04 | 19.9 | 30.8 | 102 | 9.14 | 2.57 | 4.21 | 15.5 | 28.1 |
| Cooking losses, % | 63 | 23.8 | 3.28 | 18.6 | 35.3 | 13.8 | 653 | 26.4 | 6.08 | 15.6 | 45.2 | 23.0 | 102 | 25.8 | 3.30 | 21.2 | 36.3 | 12.8 |
| Shear force, kg/g | 63 | 2.99 | 1.05 | 1.92 | 6.69 | 35.2 | 653 | 3.19 | 1.06 | 1.44 | 12.2 | 33.3 | 102 | 2.60 | 0.48 | 1.64 | 4.54 | 18.4 |
No: number of chickens; Av: Average; SD: standard deviation; Min: Minimum; Max: Maximum; CV: coefficient of variation genotype A: Ross 708; genotype B: Ross 308; genotype C: Cobb 500.
a
Occurrence of myopathies within the trials. Not exclusive myopathy, i.e. white striping, wooden breast and/or spaghetti meat can be associated in the same breast.