This study aimed to investigate the effect of using breeder parents (434-days-old) and broiler chickens (37 D of age) from Ross 308 on meat quality parameters and carcass characteristics; sex and muscle type were also estimated. Carcass assessment involved hot carcass weight, carcass yield, and cuts (breast, legs, wings, back, and shoulder). A total of 120 birds were divided into 2 groups (60 birds from each stock), each stock contain equal number of sexes (30 males and 30 females), and further divided into 6 replicates, so that there were 5 birds in each replicate. The birds were fed ad libitum. A sample of 30 birds (male, n = 15 and female, n = 15) from each group was slaughtered for assessing carcass and physical characteristics. Sensory analysis was carried out on each group after boiling or roasting the bird. Live weight, carcass weight and yield, breast weight, legs, wings, and back weights and yield were higher (P < 0.001) for breeder parents when compared to broilers, with the exception of breast percentage. Moreover, better carcass characteristics were observed in males than in females. Parent stock had better water-holding capacity and myofibrillar fragmentation whereas broilers had more tender meat than breeders. Moreover, cooking loss and other sensory characters were not significant between the two groups; however, females had more tender pectoral muscles and more myofibrillar fragmentation than males. We concluded that parent breeders had better carcass characteristics than broiler chickens. The broiler chickens of Ross 308 and female birds had better meat quality than parent breeders.

中文翻译：

---

砧木、性别和肌肉类型对亲本肉种鸡和肉鸡胴体特征和肉质属性的影响。

本研究旨在调查使用罗斯 308 的种鸡父母（434 日龄）和肉鸡（37 日龄）对肉质参数和胴体特征的影响；还估计了性别和肌肉类型。胴体评估涉及热胴体重量、胴体产量和切口（胸部、腿部、翅膀、背部和肩部）。将120只鸡分成2组（每个鸡群60只鸡），每只鸡鸡的雌性数量相等（雄性30只，雌性30只），再分为6个重复，每个重复有5只鸡。这些鸟是随意喂食的。屠宰每组 30 只鸡（雄性，n = 15 和雌性，n = 15）样本，以评估屠体和身体特征。煮或烤后对每组进行感官分析。活体重，与肉鸡相比，种鸡亲本的胴体重量和产量、胸重、腿、翅和背部重量和产量均较高（P < 0.001），但胸肉百分比除外。此外，在雄性中观察到比雌性更好的胴体特征。亲本鸡具有更好的持水能力和肌原纤维碎裂性，而肉鸡比种鸡肉更嫩。此外，两组之间的烹饪损失和其他感官特征不显着；然而，女性比男性拥有更柔软的胸肌和更多的肌原纤维碎片。我们得出结论，亲代种鸡比肉鸡具有更好的胴体特征。罗斯308和母鸡的肉鸡肉质比亲本种鸡好。与肉鸡相比，种鸡父母的体重和背重和产量更高（P < 0.001），但乳房百分比除外。此外，在雄性中观察到比雌性更好的胴体特征。亲本鸡具有更好的持水能力和肌原纤维碎裂性，而肉鸡比种鸡肉更嫩。此外，两组之间的烹饪损失和其他感官特征不显着；然而，女性比男性拥有更柔软的胸肌和更多的肌原纤维碎片。我们得出结论，亲代种鸡比肉鸡具有更好的胴体特征。罗斯308和母鸡的肉鸡肉质比亲本种鸡好。与肉鸡相比，种鸡父母的体重和背重和产量更高（P < 0.001），但乳房百分比除外。此外，在雄性中观察到比雌性更好的胴体特征。亲本鸡具有更好的持水能力和肌原纤维碎裂性，而肉鸡比种鸡肉更嫩。此外，两组之间的烹饪损失和其他感官特征不显着；然而，女性比男性拥有更柔软的胸肌和更多的肌原纤维碎片。我们得出结论，亲代种鸡比肉鸡具有更好的胴体特征。罗斯308和母鸡的肉鸡肉质比亲本种鸡好。在雄性中观察到比雌性更好的胴体特征。亲本鸡具有更好的持水能力和肌原纤维碎裂性，而肉鸡比种鸡肉更嫩。此外，两组之间的烹饪损失和其他感官特征不显着；然而，女性比男性拥有更柔软的胸肌和更多的肌原纤维碎片。我们得出结论，亲代种鸡比肉鸡具有更好的胴体特征。罗斯308和母鸡的肉鸡肉质比亲本种鸡好。在雄性中观察到比雌性更好的胴体特征。亲本鸡具有更好的持水能力和肌原纤维碎裂性，而肉鸡比种鸡肉更嫩。此外，两组之间的烹饪损失和其他感官特征不显着；然而，女性比男性拥有更柔软的胸肌和更多的肌原纤维碎片。我们得出结论，亲代种鸡比肉鸡具有更好的胴体特征。罗斯308和母鸡的肉鸡肉质比亲本种鸡好。烹饪损失和其他感官特征在两组之间不显着；然而，女性比男性拥有更柔软的胸肌和更多的肌原纤维碎片。我们得出结论，亲代种鸡比肉鸡具有更好的胴体特征。罗斯308和母鸡的肉鸡肉质比亲本种鸡好。烹饪损失和其他感官特征在两组之间不显着；然而，女性比男性拥有更柔软的胸肌和更多的肌原纤维碎片。我们得出结论，亲代种鸡比肉鸡具有更好的胴体特征。罗斯308和母鸡的肉鸡肉质比亲本种鸡好。