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This study aimed to enhance the quality of broiler breast meat by adding pig skin collagen to feed. A total of 50 Ross 308 broilers were classified according to the following feeding regime for two weeks: basal diet (NC), basal diet+0.1% fish collagen (PC), basal diet+0.1% pig skin collagen (T1), basal diet+0.5% pig skin collagen (T2), and basal diet+1.0% pig skin collagen (T3). The moisture content was the highest in the PC group, and the protein content was the lowest in the T1 group (p&lt;0.05). The fat content was higher in the T1 and PC groups, whereas the ash content was higher in the T3 group (p&lt;0.05). Drip loss was the highest in the NC group and the lowest in the T2 group (p&lt;0.05). Lightness was low in groups T2 and T3, redness was low in groups T2 and PC, and yellowness was low in groups T1, T2, and PC (p&lt;0.05). The collagen content of the chicken breast was the highest in the T3 group, and that of the skin was the highest in the T1 group (p&lt;0.05). The texture characteristics of springiness, cohesiveness, chewiness, and hardness were the highest in the T3 group (p&lt;0.05). In conclusion, the supplementation of a broiler diet with pig skin collagen was found to increase the collagen content of the breast meat, indicating the improved quality of the broiler breast meat.

Effects of Pig Skin Collagen Supplementation on Broiler Breast Meat