Creatine kinase levels, carcass, and physicochemical properties of breast meat from traditionally slaughtered village chickens.

Abstract

The objective of the study was to determine the effect of sex, season, and breed on creatine kinase (CK) levels, carcass, and the physicochemical properties of village chickens slaughtered using the transverse neck incision (TNI). One hundred chickens were stratified based on sex, breed, and season and were randomly assigned to different treatment groups to assess their live weight, carcass weight, meat quality, and CK levels. Results indicated that sex influenced live and carcass weights, with cocks (P < 0.05) being heavier than hens. Seasonal variations had a more significant effect on weights and meat quality, with the hot-dry season yielding the highest (P < 0.05) weights and the rainy season the lowest (P < 0.05). Seasonal changes also affected (P < 0.05) pH, meat colour, cooking loss, and drip loss, creatine kinase levels. The Leghorn chickens exhibited the highest (P < 0.05) live weight, and the Australorp had the lowest (P < 0.05). The Orpington breed produced the firmest meat (P < 0.05), whereas the Australorp yielded the tenderest. The study suggests that season and genetic factors significantly influence meat quality in village chickens. Further research is recommended into the nutritional status and muscle fibre composition to enhance meat quality. These findings offer valuable insights for improving slaughter practices and meat production in resource-limited farming systems.