Özet:

This study was carried out to investigate the influence of genotype and housing systems on the incidence of white striping, proximate composition, and sensory analysis of broiler breast meat. In total, 10 random breast muscle samples of male broilers from each of 6 interactive groups (fast and slow-growing broilers × deep litter, fully slatted flooring and free-range housing; 2 × 3:6), slaughtered at 56 days old, were collected and analyzed in the study. The proximate composition analysis was evaluated using the AOAC Official Methods of Analysis. The occurrence of white striping was determined by examining the pectoral muscles of the broiler in the groups. A 9-point hedonic scale was used for sensory analysis of meat samples. The crude ash, crude fat content, and cooking loss values of the fast-growing broilers meat samples were found greater than slow-growing broilers’ meat (p < .02, p < .001, and p < .033), while meat samples of slow-growing broiler had significantly higher crude protein and water-holding capacity values (p < .001 and p < .002). The crude fat content of free-range meat and crude protein of the meat produced from the slatted floors were significantly greater than the others (p < .001 and p < .043). The prevalence of white striping in breast meat in fast-growing broilers was significantly greater than that of slow-growing broilers. The meat produced from the slatted floor had significantly greater values for odor intensity, flavor intensity, and overall acceptability than the meat produced from free-range and deep litter housing (p < .012, p < .017, and p < .006). In conclusion, it can be said that the housing system, genotype, and genotype × housing system interactions affected the broiler’s breast meat quality characteristics. All nutritional characteristics of broiler breast meat and the occurrence of white striping are significantly affected by genotype. Planning further research in commercial conditions should be more useful to see the comprehensive effects of the factors investigated in this experiment.

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