Abstract

Objectives: The current research aimed to determine the optimal broiler size for consumers using an integrated approach encompassing carcass characteristics, physical properties, nutritional profiles, sensory evaluation, and microbial load in meat.
Materials and Methods: A total of 45 broiler birds were chosen and categorized into three groups: 1.0–1.5 kg, 1.5–2.0 kg, and 2.0–2.5 kg. Each group consisted of 15 birds. Carcass characteristics and several physical properties, including drip loss, pH, water-holding capacity, cooking loss, and marinade retention, were measured. The following were assessed during the nutritional analyses: moisture, crude protein, ether extract, and ash. Additionally, microbial loads in meat, including TVC (Total Viable Count) and TCC (Total Coliform Count), were determined.
Results: All the carcass characteristics, such as the weight of breast, drumstick, thigh, wings, and dressing percentage, differed significantly among the three weight groups. The 2.0–2.5 kg group achieved the highest dressing percentage (72.42%), eviscerated weight (1.91 ± 0.10 kg), and breast yield (596.58 ± 67.44 gm). The physical and nutritional properties showed non-significant differences among the groups. In the sensory evaluation, broilers weighing 2.0–2.5 kg were preferred over the alternative options. Microbiological studies indicated that the TVC and TCC ranged from 5.54 to 5.89 CFU/gm and 4.56 to 4.95 CFU/gm, respectively, across all categories, indicating acceptable levels for food safety.
Conclusions: Broilers weighing 2.0–2.5 kg showed superior carcass yield, consumer appeal, and economic viability.

Key words: Broiler; nutritional profiles; physical properties; sensory evaluation; slaughter weight