1National Research Center on Meat, Hyderabad - 500 059 (AP)
Department of Livestock Products Technology, College of Veterinary and Animal Sciences, Govind Ballabh Pant University of Agriculture and Technology, Pantnagar - 263 145 (Uttarakhand)
*Corresponding author: Department of L.P.T., College of Veterinary Science and Animal Husbandry, Kuthuliya, Rewa - 486 001 (MP) e.mail: drpradeeplpt@yahoo.co.in
Online published on 11 March, 2013.
Among indigenous poultry breeds, Aseel is the most preferred breed for table purpose. It is reared mainly in backyard poultry systems. Guinea fowl is another poultry species, which is gaining attention as an alternative to chicken in many countries around the world. In the present study the meat of Aseel (desi fowl) and Lavender (guinea fowl) have been compared at 8, 12, and 16 weeks of age for physicochemical properties. A product (tandoori) was prepared to compare the physico-chemical and sensory attributes of cooked meat. Study revealed that though Aseel was better than Lavender in most of the physico-chemical and sensory characteristic but Lavender has all the potential to become an alternative to chicken as the results were comparable in most of the parameters.
Guinea fowl, desi fowl, meat quality
