COMPARISONS OF DIFFERENT COMMERCIAL BROILER GENOTYPES WITH RESPECT TO PRODUCTION PERFORMANCE AND MEAT QUALITY PROPERTIES

In this research, chicks from 3 broiler genotype(G)s (HY:Hybro, HB:Hubbart-flex ve RO:Ross 308) were grown to the 6th wks of age, and production performances, some carcass and meat quality properties were determined. As being the 3 G and 2 sex (S) with 4 replicates, totally 870 chicks in 24 sub groups were raised in the experiment. The data obtained were applied to statistical analysis as to the two factor (3x2) randomized plot design. There were no significant differences among G groups with respect to live weight (LW) at 6th wks of age. The males were given more (P 0.01) mean LW than females, as expected. As to the feed consumption (FC) at the end of 6th wks, while HY males consumed less (P 0.01) feed than HB and RO male groups, the differences between females were not significant. FC of males were higher (P 0.05) than the females. While RO groups had higher FC than HY, the difference with HB group was not significant. With respect to the feed conversion ratio (FCR) calculated as to the FC at the end of the 6th wks, HY group was found better than the others (HB and RO). The males were showed lower FCR (better) than females. Effects of sex on carcass weight (P 0.01), edible meat (P 0.05) and ratio (P 0.05), bone (P 0.01) and ratio (P 0.05) were found significant. For these properties, males showed higher mean values than females. While RO G females showed lower (P 0.05) L* (lightness) mean values than all other combinations, the males also had shown lower (P 0.05) redness, a*, color value than the others. For the hardness value of thigh meat, while RO females were found most tender, HY females were found hardest and the difference between them found significant (P 0.05). For pH value of the whole broiler meat, while males from HY and HB were higher (P 0.01) than their females and RO males, values of RO females had higher than the other females, but almost same with the males. The males have had higher (P 0.01) value than females for pH value of the broiler meat. While HY group meats have given higher (P 0.01) value for water holding capacity, given lower (P 0.05) value for cooking losses than the others.