Abstract: The aim of this study was to analyze the meat quality of two populations of Tunisian local hens (Gallus gallus domesticus). Twenty hens were selected from different farmers: the first phenotype (P1LC) consisted of large hens, while the second (P2SC) included small hens of the same age and same area. Physical analysis, including pH and color, showed no significant differences in pH and color were observed. For P1LC, pH = 5.90 ± 0.124, a*(redness) = 12.76 ± 3.449, b*(yellowness) = 13.31 ± 6.369, and L*(lightness) = 32.71 ± 6.854. For P2SC, pH = 5.98 ± 0.062, a* = 12.45 ± 1.397, b* = 14.09 ± 1.140, and L* = 33.27 ± 0.868. Chemical analysis of water loss during cooking (WL) and water-holding capacity (WHC) revealed that for P1LC, WL = 24.2 ± 1.517% and WHC = 24.2 ± 1.517%, whereas for P2SC, WL = 18.67 ± 0.704% and WHC = 73.67 ± 2.867%. The dry matter content is strongly correlated with the lipid content. Our results revealed a significant difference (p > 0.05) in the Dry Matter (DM) for the two populations. Indeed, the results presented in the table showed DM rates equal to 25.467 ± 0.957 % for P1LC and 25.033 ± 1.05 % for P2SC (p > 0.05) there is a significant difference. Nutritional analysis showed similar protein and fat content for both phenotypes, with P1LC showing higher dry matter and mineral content. These results provide valuable insights for improving meat quality and promoting sustainable poultry systems for smallholders and rural families.
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