Komposisi tubuh dan evaluasi daging dada sebagai pedoman penilaian kualitas produk ayam kampung jantan

Body composition and breast meat as a measure of product quality of male native chicken were investigated. Fifteen male native chicken aged six to seven months were slaughtered. Observations were done on killing weight, body composition including carcass, carcass parts, and non carcass components. The breast part was used as the main measure of fatness or product quality. The slaughter weight was about 1265 g, and the carcass was about 827 g (65.18%). The breast part or meat was the largest part or meat of chicken part. The breast part was 215 g (26.81%), the breast meat was 178 g (21.67%), the thigh was 196 g (23.78%), the drumstick was 158 g (19.20%), and the non breast meat was about 376 g (46.50%). The carcass contained about 561 g (68.17%) meat, and 251 g bone (31.54%). The breast intramuscular fat was about 1.4 g (0.61%), the non breast fat was 9.2 g (2.44%), the abdominal fat was 7.41 g (0.59%), the giblet weight was about 80.5 g (6.42%), the intestines was 56.6 g (4.51%), the blood was 54.2 g (6.69%), the shank was 71.1 g (8.76%), and the weight of head + neck was about 119.5.(14.69%). The breast meat contained less water, and fat, and more protein compared with the non breast meat (P... keyword: Body composition, Breast Meat, product quality, native chicke