48-58
Influence of Feed Withdrawal Length on Carcass Traits and Technological Quality of Indigenous Chicken Meat Reared Under Traditional System in Benin
Authors: Ulbad Polycarpe Tougan1,2,3*, Gabriel Assouan Bonou3 , Thibaut Gbaguidi3 , Benoît Gbetondjingninougbo Koutinhouin3 , Serge Ahounou3 , Chakirath Salifou3 , Serge Mingnissè Zannou1 , Appolinaire Guy Mensah4,5, Yves Beckers2 , Nadia Everaert2 , André Théwis2 , and Issaka Abdou Karim Youssao
Number of views: 391
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.