Comparison of growth performance, carcass characteristics and meat quality of Benin indigenous chickens and Label Rouge (T55×SA51)

Abstract

A study on growth performance, carcass traits and meat quality was carried out on Savannah and Forest  ecotype chicken of Benin, using Label Rouge (T55 X SA51) as a control genotype. All the animals were fed ad  libitum with three diets (starter, grower and layer feed). They were individually weighed at hatching and during the growing stage, and the daily feed intake was recorded. A sample of 12 males of each genetic type was  slaughtered for carcass characteristics. Sensory analysis was done on each genetic type after boiling or  roasting. The Label Rouge chickens were heavier than the local chickens at hatch (P<0.001). At the end of 40  weeks, the weight of the Label Rouge was double that of the Savannah ecotype and 2.8 times that of the Forest ecotype. The feed efficiency of the Label Rouge was higher than that of the local chickens (P<0.001). The  genetic type influenced tenderness and juiciness, with the local Savannah chicken being the most tender and  juiciest (P<0.001). However, the cooking method and the carcass cut influenced tenderness only. The overall assessment of the meat of the Label Rouge chickens was similar to that of the local chickens, whereas the  assessment of the meat was significantly lower for local chickens of Forest ecotype compared to the Savannah ecotype (P<0.001). The local chickens would therefore be suitable for improving traditional poultry production, whereas controlled crossbreeding programmes using Label Rouge could be recommended to improve local chicken weight.

Key words: Growth, carcass, sensory characters, indigenous chicken, Label Rouge.