Growth performance, meat quality, and fatty acid profile of different chicken genotypes in selected areas of the hill tracts of Bangladesh.

This study was carried out to evaluate the growth performance, meat quality, and fatty acid composition of various chicken genotypes [Spotted Black and White (SBW), Reddish Brown (RB) Hilly chicken, crossbred (Hilly × Fayoumi), and Non-descript deshi (ND)] in selected Hilly areas of Bangladesh from July 2018 to June 2022. In a semi-intensive production system, 50 male and 300 female chickens of each genotype were reared at a sex ratio of 1:6 through random mating. These chickens' growth performance (hatch weight, age and weight at sexual maturity, body weight at 35 weeks), proximate components of thigh and breast meat, dressing yields, different carcass characteristics, meat quality traits (muscle pH, drip loss, and cooking loss), and fatty acid profile were studied. Weights at sexual maturity of different chicken genotypes varied significantly (P < 0.05) between genotype and sexes across two locations. Mature live weight of chickens varied significantly (P < 0.05) by location, sex, and genotype. Compared to breast meat, thigh meat had higher crude protein (22.95-24.81 vs. 19.75-20.88). Thigh and breast meat contained higher ether extract values, with differences found by location, sex, and genotype. The pH of thigh meat varied from 6.12 to 6.36 in males and 6.06 to 6.20 in females, showing no influence by sex or genetics. Drip loss and cooking loss at 7 d varied significantly between breast and thigh meat. The nutritive value of meat for both SBW and RB Hilly chickens was similar to non-descriptive deshi but differed from crossbred chickens. Crossbred chickens had a more favourable fatty acid profile (unsaturated fatty acids) than others, and the main monounsaturated fatty acids C16:1, C18:1n-9, C22:1n-3, and C24:1n-5 in both breast and thigh meat. It can be concluded that Hilly chickens are suitable for meat production, and their production potential can be improved through conservation and improvement.