Broiler performance and the effects of carcass weight, broiler sex, and postchill carcass aging duration on breast fillet quality characteristics

The influence of carcass weight, bird sex, and carcass aging time on meat quality traits of pectoralis major muscles was studied in broiler birds. A total of 800 birds were used. After processing, carcasses were graded into 3 categories: 1,500 to 1,600 g, 1,600 to 1,700 g, and greater than 1,700 g. Forty-two carcasses from broilers of each sex were randomly selected from each carcass weight category. Seven carcasses of broilers from each sex within the same carcass weight category were aged for 0, 2, 4, 6, 8, and 24 h postchilling. The ADG and FCR increased (P < 0.001) with increasing age. Breast muscle temperature was higher (P < 0.001) for heavier carcasses, whereas bird sex affected (P < 0.05) the carcass temperature at 8 and 24 h postchilling. Water-holding capacity, color, and chemical composition were not affected (P > 0.05) by any of the factors. Cooking loss was affected only by bird sex. Lighter carcasses had a higher (P < 0.001) thawing loss percentage, with breast muscle from males having a higher (P < 0.01) thawing loss percentage than that from females. Thawing loss percentage decreased significantly (P < 0.001) with an increase in aging time. Higher (P < 0.001) shear force values were recorded in breast muscle from heavier carcasses, with breast muscle from females having higher (P < 0.05) shear force values than that from males. Shear force values were higher (P < 0.001) for breast fillets aged for 0 and 2 h. However, a major improvement in tenderness resulted after 4 h of aging, with tenderness being comparable among carcasses of all weights. Carcass weight, bird sex, and postchilling carcass aging duration are critical to breast meat quality characteristics.