Effects of genotype and sex on carcass characteristics, meat quality, volatile compounds, and flavor profiles of Thai native chickens and broilers

Chicken meat is widely consumed worldwide due to its versatility and nutritional value. This study evaluated the effects of genotype and sex on carcass characteristics, physicochemical properties, volatile organic compounds (VOCs), and flavor profiles of chicken meat from commercial broilers (CB) and two Thai native breeds, Pradu Hang Dam (PDHD) and Mae Hong Son (MHS). Carcass percentage did not differ among groups; however, genotype and sex significantly influenced carcass yield and organ development, with CB exhibiting superior growth performance. Physicochemical traits varied by muscle and genotype, with thigh muscle showing higher pH and greater tenderness, while native breeds produced darker meat. VOC analysis revealed distinct profiles among genotype-sex groups. MHS females were associated with butanoic acid and butan-2-one, contributing to buttery and cheesy notes, whereas MHS males were characterized by aldehydes, alcohols, and diketones, including trans-4,5-epoxy-(E)-2-enal, 1-hexen-3-ol, and butane-2,3‑dione. In CB group, female breast muscle showed higher levels of Maillard-derived compounds such as furfural and 3-furanthiol, while PDHD samples were associated with ester compounds, particularly methyl dodecanoate. Principal component analysis clearly separated groups, indicating that genotype and sex influence VOC formation through lipid oxidation and amino acid metabolism. Overall, genotype and sex play key roles in shaping meat quality and flavor-related chemical profiles, with implications for breeding and value-added product development.