This experiment was conducted to evaluate the effects of ambient temperature and coriander seed supplementations on meat quality of Sasso T44 and Koekoek. Both breeds were exposed to two temperature rooms with a heated room of 32 ± 1.2 °C from 11:00 am to 16:00 pm and the normal room temperature of average maximum and minimum of 23.8 ± 3 °C and 16.6 ± 1.6 °C, respectively, with a relative humidity between 34.5 ± 4 and 44.8 ± 3%. Both breeds were also further randomly allocated to three levels of 0 g/kg, 5 g/kg and 10 g/kg coriander seed powder supplementations. The experiment was conducted from 9 to 20 weeks of age. There was a slight variation in breast lightness (L*; P < 0.05) due to temperature at 48 h after slaughtered. At 48 h after slaughtered, breast from cockerels reared in a heated room became slightly lighter compared to groups reared at normal temperature. However, the overall meat colour did not categorized under the paled colour of meat; rather, it can be in the darker than normal category. Moreover, breast of Koekoek at 1 h after slaughtered was more yellow (P < 0.05) in colour and higher chroma values, while at 48 h, Sasso T44 had redder meat (P < 0.05) than Koekoek. In addition, the thigh meat of Koekoek had more total ash than Sasso T44 (P < 0.05). However, Sasso T44 breast had better water holding capacity due to lower in drip loss percentage (P < 0.05) than Koekoek. This research indicated that some meat quality variations were shown between breeds, while temperature had no effect on the meat quality parameters conducted except the L* value at 48 h, which was higher in groups of cockerels placed in a heated room. However, further insights into other physical meat qualities and sensory evaluations may also reveal to the meat quality of these breeds.
Keywords: Colour of meat; Cooking loss; Drip loss; Proximate composition.
© 2022. The Author(s), under exclusive licence to Springer Nature B.V.