Effect of production system and slaughter age on some production traits of guinea fowl: Meat quality and digestive traits

Abstract

Certain meat quality traits of guinea fowl that were reared in two production systems were determined in this study. Grey guinea fowl were reared in free-range and barn conditions. Birds were slaughtered at 14, 16 and 18 weeks old to determine meat quality traits. Some digestive traits were also determined. The type of production system affected the yellowness of breast meat significantly, and guinea fowl reared in the free-range system had yellower breast meat. The pH of both breast and thigh meat increased at older ages. Water-holding capacity, cooking loss and drip loss of breast and thigh meat were not affected by production system. Drip loss of meat decreased at older slaughter ages. The ratios of digestive system organ weights to body weight mostly decreased at older ages.

Keywords: Digestive tract, free-range, meat colour, water holding capacity, pH