Carcass and Meat Quality Pelung Sentul Kampung Broiler Crossbreed Chicken

• Published in: IOP conference series. Earth and environmental science Vol. 102; no. 1; pp. 12026 - 12029
• Main Authors: Darwati, S, Afnan, R, Prabowo, S, Nurcahya, H
• Format: Journal Article
• Language: English
• Published: Bristol IOP Publishing 01.01.2018
• Subjects: Age; carcass; Carcasses; Chest; Chickens; Cooking; Impurities; Meat; meat quality; pH effects; Poultry; PSKR; Slaughter; Thigh
• ISSN: 1755-1307; 1755-1315
• DOI: 10.1088/1755-1315/102/1/012026

Crossbreed chicken of pelung sentul kampung broiler (PSKR) has good growth and ready to slaughter at the age of 10 weeks. So, it has potential as a local chicken for meat producers. Potential of PSKR crossbreed chicken need to know about the percentage of carcass and the physical quality of meat for holistic information. This study aimed to evaluate the carcass and the quality of the physical meat of pelung sentul kampung broiler chicken (PSKR). Material of 12 chickens PSKR 12 weeks unsexing were used and observed for the percentage of carcass in the chest, upper and lower thighs and physical quality of breast meat included pH, water-binding power, cooking impurities, and tenderness. Chickens fed 100% commercial feed for broiler chicken phase starter until age 3 weeks, then gradually added rice bran and age > 5 weeks fed 60% commercial feed plus 40% rice bran. Chicken is slaughter at 12 weeks of age. The data obtained are presented descriptively. Percentage of PSKR carcass was 68%, chest was 27.17%, upper thigh was 17.12%, lower thigh was 16.64% respectively. Physical quality of breast meat has a pH performance of 5.30,% mgH2O of 28.08%, cooking loss of 29.13%, and tenderness of 2.63 respectively. PSKR chicken had potential for meat producers based on carcass percentage with chest meat was very tender because the genetic of broiler in PSKR as much as 25%.