Genotype and slaughter age shape carcass, meat-quality and sensory profiles of Ta-Pao-Thong, Sam-Leuang and Ta-Pao-Thong-Kasetsart chickens https://doi.org/10.12982/VIS.2027.007
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Abstract
Native-type chickens are increasingly valued in Thailand for their distinct meat quality, but systematic comparisons of carcass and sensory attributes among Thai native-type genotypes across slaughter ages remain limited. This study evaluated 180 mixed-sex chickens of three Thai native-type genotypes, including Ta-Pao-Thong (TP), Sam-Leuang (SL), and their crossbred Ta-Pao-Thong-Kasetsart (TPK), raised under the same management conditions and slaughtered at 12, 14, and 16 weeks of age in a 3 × 3 factorial arrangement. Carcass traits, breast and thigh pH, meat color, cooking loss, Warner-Bratzler shear force and trained-panel sensory scores were determined. Slaughter weight increased with age in all genotypes and was generally higher in TPK than in SL, with TP showing intermediate values. Genotype had modest effects on pH and meat color, whereas cooking loss and shear force were influenced mainly by genotype and/or slaughter age. A sensory evaluation indicated that breast and thigh meat from all genotype-age combinations was acceptable to the trained panel. SL thigh meat, particularly at 14 and 16 weeks, showed favorable taste and overall acceptability scores, while TPK combined higher slaughter weight with acceptable sensory scores. These findings showed that the TP, SL, and TPK genotypes had diverse carcass and meat-quality profiles, supporting potential product differentiation within the 12-16-week slaughter window, pending further consumer and economic validation.
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