1Faculty of Animal Science, Vietnam National University of Agriculture, Hanoi 131000, Vietnam
Main Article Content
The study aimed to evaluate meat yield and meat quality of Hac Phong chickens. A total of 100 birds (50 males and 50 females)from 1 days of agewas raised at the experimental station of Faculty of Animal Science, Vietnam National University of Agriculture . The chickens were fed ad libitum with a complete compound feed. Twenty chickens (10 males and 10 females) were slaughtered at 20 weeks of age with an average live weight of 1303.70 kg. The results found the carcass, breast, and thigh meat percentages were 70.36%, 16.16%, and 22.42%, respectively. The pH value at 15 min and 24 h post-mortem were in the normal range. The color of the meat was dark. The L* (lightness) value was low. The drip loss and cooking loss percentages were low while the tenderness was high. Hac Phong chicken meat contained a high crude protein content (27.71%) and low cholesterol content (25.45%).
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