MUSCLE FIBER CHARACTERISTICS OF SELECTED SLOW AND FAST GROWING CHICKENS

This study shows the Muscle fibre characteristics of selected of slow and fast growing chicken. It is to determine the fibre characteristics, muscle diameter, fibre density, total number of fibre, cross sectional area and photometry of slow and fast growing chicken. Consumer demand for poultry products is increasingly favouring meat with better sensory attributes and lower environmental impact. Slow growing breeds are often perceived as more sustainable and healthier options. Fast growing breeds have been associated with various welfare concerns, including skeletal issues and reduced mobility due to rapid growth rates. A total number of one hundred and sixty(160) broiler chicken Ross 308 and Arbor acre were used, including 10 indigenious chicken, 10 Noiler chicken, and 10 spent layer were used during the experiment. Data collected was analyzed using one way of analysis of variance (ANOVA) using one way analysis and two way analysis of general Linear Model within a completely Randomized Design(CRD) of SPSS(IBM SPSS, 2000) version 25. Significantly (p=0.000) higher fibre diameter was observed in Noiler and Spent layer with lower values (p=0.000) recorded for other chicken type. The total number of fibre (TNF) increased (p=0.000) in Ross308, Indig enous chicken and Spent layer. The fibre length was significantly elevated in spent layer (p=0.000) compared to other chicken type. The cross-sectional area of muscle follows the same trend with fibre length. The muscle density of spent layer significantly increased compared to other chicken type while the least muscle density was recorded in Ross308 chicken. From this study, slow growing chicken particularly spent layer posses enlarged fibre diameter which lead to increased muscle volume and weight as evidence by elvated value of fibre deameter, fibre length, musle density and cros sectional area. Spent layers is recommended due to it's high level of fibre diameter, fibre length, muscle density and cross sectional area, as these traits contribute to enhanced texture, juiciness, and firmness in the meat for consumer market demanding for high quality, nutrient-rich chicken product.