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Cobb 500 slow and hubbard flex hybrids chicken cuts: Weight and yield evaluation
11th Global Summit on Food & Beverages
September 22-24, 2016 Las Vegas, USA
Soares C E, Runtzel C, Silva J, Pereira M N, Scussel V M and Dahlke F
Federal University of Santa Catarina, Brazil
Posters & Accepted Abstracts: J Food Process Technol
Abstract:
The requirements of the chicken meat industry regarding cut yields, lead the genetic companies to seek improvement in order to comply with the different segments of the production chain. The present study evaluated the weight and yield of chicken cuts; wing (drummette/middle joint wing/wing tip), breast (fillet/tenderloin) and leg (drumstick/upper drumstick/ feet) of two specific hybrid, Cobb 500 Slow (CB-Slow) and Hubbard Flex (HB-Flex). 150 birds for each hybrid (grown in separated sheds, however, submitted to same management) were analyzed. The experiment was carried out according to a randomized design with 24 replicated for each lineage. From the data obtained, it was observed that the cuts yield of CB-Slow birds was higher for breast. On the other hand, the higher drumstick yields (for meat and bone), upper drumstick bone and wing (for drummette, middle joint wing, wing tip) as well as feet and back were obtained from HB-Flex birds. In turn, for the tenderloin, breast bone and upper drumstick (only meat), no yield significant differences were observed among both hybrids. The knowledge on differences observed between chicken cuts (for specific hybrid birds) enables a more accurate choice of the necessary characteristics that can best meet the consumer market demand.
Biography :
Soares C E has completed his BSc from Federal University of Santa Catarina on Animal Husbandry and is a Graduate (Master of Science) in Food Science at the Department of Food Science and Technology (Laboratory of Food Mycotoxicology and Contaminants, Center of Agricultural Sciences, Florianopolis, Santa Catarina State, Brazil.