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This study determined meat quality characteristics of 300 sexed Arbor Acre broiler chickens reared on deep-litter and deep-litter with a run housing systems. After brooding for 2 weeks, a total of 75 male and female chicks, respectively were confined on deep litter and on deep litter with a run having three replications of 25 birds each. At the eighth week, two broiler chickens similar to the average weight from each replicate were slaughtered, dressed and the meat quality characteristics. The experiment was arranged in a 2×2 factorial layout and data obtained were subjected to completely randomized design. Female broiler chicken had higher percentage composition of dry matter while the male broiler chicken had higher percentage composition of fat and ash contents. In the sensory analysis, significant (p<0.05) differences were found on boiled and grilled meat. Male birds had higher bone (17.41%) while the female recorded highest breast (22.90%) for birds on deep-litter in the meat: bone. Significantly (p<0.05) higher breast meat (6.08) was obtained in boiled broiler chicken reared on deep litter with run. It was concluded that male and female broiler chickens on deep litter with run had improved meaty flavour and overall acceptability of boiled and grilled meats.
Keywords: Broiler chicken; cooking loss; meat: bone; sensory analysis