Objective of this study is to analyze meat quality of two selected Tau Vang chicken lines at Experimental Animal Unit of Can Tho University. Results indicated that significant difference was found (i) for dry matter, ash, ether extract, and calcium of breast muscle as well as dry matter, ether extract and calcium of leg muscle between two lines (P0.05); (ii) ether extract of meat between females and males (P0.05); (iii) pH value of breast muscle (at 15 min, 24 hr and 48 hr postmortem) and that of leg muscle (at 15 min and 24 hr postmortem) between two lines (P0.05); (iv) pH value of meat between females and males (P0.01); (v) driploss of breast muscle at 48 hr postmortem between two lines (p0.05); (vi) water holding capacity of breast between two lines (P0.01). In general, females are higher than males in ether extract and driploss of meat, but pH value between females and males is in contrast. These are initial results for establishing association of genetic variation with traits for performance and meat quality in Tau Vang chicken in the following studies.
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