Carcass composition and meat quality of Ross 308 broilers and young parent stock: impact of brine injection in parent stock

This study aimed to compare carcase composition and meat quality between Ross 308 male broilers and young male broiler parents (154 days old) and to evaluate the effect of brine injection on meat quality in young broiler parents. Fifteen males carcases from each group were dissected, and carcase components were assessed relative to eviscerated weight. Non-injected muscles from the parent stock were cut into steaks, vacuum-packed, and stored at 2 °C for 1 h. These muscles were then injected with 5% food-grade CaCl2 brine (250 mM) and stored at 2 °C for 24 and 48 h. Sensory analysis was performed after boiling. Young broiler parents showed significantly higher slaughter and carcase weights, carcase yield, and relative weights of pectoral muscles, legs, and wings (p < 0.001), whereas broilers had higher gizzard, fat, liver, and heart weights. Parents also had greater breast lightness (p < 0.001) and flavour, while broilers had higher pH, redness, yellowness, and water-holding capacity. Cooking loss, myofibrillar fragmentation, and most sensory traits showed no significant differences. Brine injection improved pH, redness, and WHC% and reduced yellowness (p < 0.05). In conclusion, young parent stock had superior carcase traits and flavour, and brine injection further enhanced certain quality attributes, offering potential value for commercial meat processing.