Carcass and Meat Quality Characteristics of Reciprocal Crosses between Anatolian-T and Commercial Broilers

Özet

This study evaluated carcass characteristics and meat quality of Anadolu-T chickens and reciprocal crosses with commercial broiler parent stocks. Four genotypes (AA, CC, AC, and CA) were evaluated using four replicates, with 24 chicks per replicate. A total of 96 birds were processed after a 12-h feed withdrawal period. Genotype and sex significantly affected carcass and cut-up part weights. Commercial broiler genotypes, particularly CC and AC, showed the highest carcass and cut-up weights, whereas AA showed the lowest values. Males generally had higher carcass and cut-up weights than females. Relative carcass yields were largely stable, although breast and thigh proportions varied among genotypes and sexes. Back fat was affected by genotype and sex, while relative abdominal fat differed among genotypes and sexes. Water-holding capacity and pH were mainly influenced by genotype and carcass region, whereas meat color was primarily affected by carcass region and sex. Overall, reciprocal crossing with commercial broiler genetics improved carcass performance and influenced selected meat quality traits. Genotype and sex significantly influenced absolute carcass traits, with Commercial Broiler genotypes (CC and AC) exhibiting the highest hot and cold carcass weights and marketed cut-up part weights, while AA birds showed the lowest values. Males consistently had higher carcass and cut-up part weights than females across all genotypes. In contrast, carcass proportions relative to live body weight were generally stable, with only breast and thigh proportions showing genotype- and sex-dependent variations. Back fat weight was significantly affected by genotype and sex, whereas abdominal fat was primarily influenced when expressed relative to cold carcass weight. These findings highlight differential fat deposition patterns associated with genetic background and sex. Meat quality analysis revealed that water-holding capacity and pH were largely influenced by genotype and carcass region, with sex showing minimal effect. Hue angle, chroma, and total color difference indicated that meat color traits were primarily shaped by carcass region and sex, while genotype had a limited impact, particularly on color tone (H°). Overall, genetic background and sex predominantly affected absolute carcass traits, fat deposition, and selected meat quality parameters, whereas proportional carcass yields were relatively stable. Reciprocal crossing, particularly with commercial broiler genetics, may improve carcass performance and selected meat quality traits in broiler production.