We investigated the effects of
crossbreeding on slaughter traits and the chemical composition of
chicken breast muscle. Trials were conducted using 120 broilers from four lines Xiao-Shan
chicken (XS), Xian-Ju
chicken (XJ), Xiao-Shan
chicken × Xian-Ju
chicken (Zhenan 1, ZNY1) and Xiao-Shan
chicken × (Guang-Xi Yellow
chicken×Xian-Ju
chicken) (Zhenan 2, ZNY2). The
birds were slaughtered at 120 days of age and the slaughter traits were measured.
Breast muscles were sampled to determine chemical composition. The slaughter traits of
hybrid chickens were improved. Both
hybrid strains had higher intramuscular fat (IMF) and
inosine-5'-monophosphate (
inosinic acid,
IMP). Concentrations of
monounsaturated fatty acids (MUFA) in
breast muscles from the two
hybrids were significantly higher than in the other two breeds (p 0.05). The concentration of
polyunsaturated fatty acids (PUFA) in the
breast muscles of the two
hybrids was significantly lower than in the other two breeds (p 0.05). ZNY2 had significantly lower (p 0.05) concentrations of
myristic acid (C140). The
breast muscle of ZNY1 had significantly higher
palmitic acid (C160) concentrations than XS, XJ, or ZNY2 (p 0.05). The concentrations of
oleic acid (C181) and
eicosapentaenoic acid (C205n-3, EPA) in
breast muscle from the two
hybrid lines were significantly higher than the other two breeds (p 0.05).
Breast muscles from XS and XJ
chickens contained significantly higher docosahexenoic
acid (C226n-3, DHA) than the two
hybrid lines (p 0.05). The XS and XJ
chickens had lower n-6/n-3 ratios than the two
hybrids (p 0.05).
Breast muscles from ZNY1 and ZNY2 contained higher concentrations of
essential amino acids (p 0.05), total
amino acids (p 0.05), and some individual
amino acids (p 0.05). In conclusion,
crossbreeding improved the slaughter traits of
chickens and increased intramuscular fat and
inosinic acid content in
breast muscle. The
fatty acid and
amino acid compositions of
breast muscles were also improved by
crossbreeding.