Nutritional composition and sensory characteristics of breast meat from different chickens.

This study was conducted to investigate the nutritional and sensory characteristics of breast meat from different chickens. The nutritional composition of the breast was determined using 96 mixed-sex matured chickens: Cosmopolitan (C), Improved Horro (H), Cosmopolitan x Improved Horro (CH), Improved Horro x Cosmopolitan (HC), Indigenous (L), and Koekoek (KK), while the sensory characteristics of the breast meat were examined using 60 birds. A 6 × 2 factorial design with complete randomization was used. All data were analyzed following the general linear model using SAS software (SAS, 2004). The crude fat (Fat), crude ash (Ash), crude fiber (CF), and energy contents of the L, H, and HC genotypes were lower than those of the C, CH, and KK genotypes. In comparison to the C, CH, and KK genotypes, the L, H, and HC genotypes showed higher crude protein (CP) and moisture (Mo) levels. Male breasts had more energy, fat, ash,...