Evaluation of Drumstick Meat Quality Attributes in Different Chicken Genotypes Under On-station condition

Abstract

The study was conducted to evaluate the drumstick meat quality attributes of different chicken genotypes under On-station condition. The drumstick meat quality attributes of Cosmopolitan (C), Improved Horro (H), ♂Improved Horro*Cosmopolitan♀ (HC), ♂Cosmopolitan*Improved Horro♀ (CH), Indigenous (L), and Koekoek (KK) genotypes were evaluated in On-station condition over a 24-week period. The study utilized a completely randomized design (CRD), and the data were analyzed using the General Linear Model (GLM) in SAS software. A total of 144 chickens from the six genotypes were used. For each genotype, around 24 chickens were slaughtered, with each drumstick cut samples replicated six times. The shear force (WBSF) was significantly highest in the KK genotype, followed by C and CH, while the L genotype exhibited the lowest WBSF. Drumstick meats from the L and HC genotypes demonstrated the highest water-holding capacity (WHC), with C and HC also showing elevated values. In contrast, the KK genotype had the lowest WHC. The pH45 value was lowest in KK, with slightly higher values in C and HC, while the H genotype recorded a higher pH45 value. The L genotype exhibited the highest pH45 value significantly. The pH24 value was significantly higher in the L drumstick compared to H and HC, with the lowest values in C, CH, and KK. Cooking loss (CL) was significantly greater in the KK, CH, and C genotypes than in H, HC, and L. Drip loss (DL) values were highest in KK and CH, followed by C and HC, while L had the lowest DL. Lightness (L*) values were significantly higher in KK, CH, and C than in HC and H, with L showing the lowest score. Additionally, the redness (a*) score was significantly lower in KK, CH, and HC compared to H, C, and KK, whereas the yellowness (b*) score was significantly higher in KK, CH, and C than in HC, H, and L. The chroma (C*) and hue angle (h*) scores were also significantly higher in KK, CH, and C compared to HC, H, and L. In conclusion, these findings underscore the substantial influence of genetic variations on drumstick meat quality attributes of different chicken genotypes. This study could serve as a valuable reference for future research on the quality characteristics of drumstick meat in various chicken genotypes, supporting efforts in poultry selection and breeding to enhance meat quality.

Keywords:  Genotype, Drumstick, Meat Quality,Attribute, Chicken, On-station

DOI: 10.7176/ALST/102-02

Publication date: February 28th 2026