<abstract xmlns="http://www.w3.org/1999/xhtml"><p>The effects of caponization on growth performance, carcass characteristics, meat quality and fatty acid profile of breast and drumstick of Mos and Sasso genotypes, reared in free-range production system were examined. A total of 47 birds of Mos breed (19 Castrated and 25 Entire) and 37 of Sasso X-44 (18 Castrated and 19 Entire) slaughtered at 32 weeks were used in this trial. The growth of broilers and the differences between genotypes and caponization effects were modelled by Weibull-growth equation. Capon’s growth was higher than that obtained by roosters and Sasso weight was greater than Mos results (P&lt;0.05). For both genotypes the chemical composition of breast and drumstick cuts showed significantly higher values of intramuscular fat (P&lt;0.0001) and lesser values of moisture (P&lt;0.0001) in capons in comparison with intact ones. In Mos breed, capons exhibited significantly (P&lt;0.0001) higher values of breast and drumstick luminosity and yellowness, as well as lower values of redness. Regarding Warner-Braztler test (WB), there were no significant differences (P>0.05) by caponization effect, but hardness measured using textural profile analysis was lesser in meat from capons. Finally castration of animals led to important modifications in the intramuscular fat because meat from capons showed significantly lower values for total saturated fatty acids (SFA) and higher polyunsaturated fatty acids (PUFA ). Nutritional indices were also more favorable in capon’s meat, so overall fatty acid profile of capons was desirable from the viewpoint of human nutrition.</p></abstract>

The effects of caponization on growth performance, carcass characteristics, meat quality and fatty acid profile of breast and drumstick of Mos and Sasso genotypes, reared in free-range production system were examined. A total of 47 birds of Mos breed (19 Castrated and 25 Entire) and 37 of Sasso X-44 (18 Castrated and 19 Entire) slaughtered at 32 weeks were used in this trial. The growth of broilers and the differences between genotypes and caponization effects were modelled by Weibull-growth equation. Capon’s growth was higher than that obtained by roosters and Sasso weight was greater than Mos results (P<0.05). For both genotypes the chemical composition of breast and drumstick cuts showed significantly higher values of intramuscular fat (P<0.0001) and lesser values of moisture (P<0.0001) in capons in comparison with intact ones. In Mos breed, capons exhibited significantly (P<0.0001) higher values of breast and drumstick luminosity and yellowness, as well as lower values of redness. Regarding Warner-Braztler test (WB), there were no significant differences (P>0.05) by caponization effect, but hardness measured using textural profile analysis was lesser in meat from capons. Finally castration of animals led to important modifications in the intramuscular fat because meat from capons showed significantly lower values for total saturated fatty acids (SFA) and higher polyunsaturated fatty acids (PUFA ). Nutritional indices were also more favorable in capon’s meat, so overall fatty acid profile of capons was desirable from the viewpoint of human nutrition.

Effects of Caponization on Growth Performance, Carcass and Meat Quality of Mos Breed Capons Reared in Free-Range Production System

Centro Tecnológico de la Carne de Galicia, Rúa Galicia Nº 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain

Federacion de Razas Autóctonas de Galicia (BOAGA), Fontefiz, 32152 Coles (Ourense), Spain

Grupo de Reciclado y Valorización de Residuos (REVAL), Instituto de Investigaciones Marinas (IIM-CSIC), R/Eduardo Cabello 6, 36208 Vigo, Spain

Annals of Animal Science

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

The effects of caponization on growth performance, carcass characteristics, meat quality and fatty acid profile of breast and drumstick of Mos and Sasso genotypes, reared in free-range production system were examined. A total of 47 birds of Mos breed (19 Castrated and 25 Entire) and 37 of Sasso X-44 (18 Castrated and 19 Entire) slaughtered at 32 weeks were used in this trial. The growth of broilers and the differences between genotypes and caponization effects were modelled by Weibull-growth equation. Capon’s growth was higher than that obtained by roosters and Sasso weight was greater than Mos results (P0.05) by caponization effect, but hardness measured using textural profile analysis was lesser in meat from capons. Finally castration of animals led to important modifications in the intramuscular fat because meat from capons showed significantly lower values for total saturated fatty acids (SFA) and higher polyunsaturated fatty acids (PUFA ). Nutritional indices were also more favorable in capon’s meat, so overall fatty acid profile of capons was desirable from the viewpoint of human nutrition.

The effects of caponization on growth performance, carcass characteristics, meat quality and fatty acid profile of breast and drumstick of Mos and Sasso...

Effects of Caponization on Growth Performance, Carcass and Meat Quality of Mos Breed Capons Reared in Free-Range Production System

Published Online: Aug 02, 2016

Page range: 909 - 929

Received: Oct 31, 2015

Accepted: Feb 16, 2016

DOI: https://doi.org/10.1515/aoas-2016-0009

Keywords
capons, free range, meat quality, fatty acid, Weibull-growth equation

© 2016 Daniel Franco et al., published by De Gruyter Open

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Effects of Caponization on Growth Performance, Carcass and Meat Quality of Mos Breed Capons Reared in Free-Range Production System

Published Online: Aug 02, 2016

Page range: 909 - 929

Received: Oct 31, 2015

Accepted: Feb 16, 2016

DOI: https://doi.org/10.1515/aoas-2016-0009

Keywordscapons, free range, meat quality, fatty acid, Weibull-growth equation

© 2016 Daniel Franco et al., published by De Gruyter Open

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Keywords
capons, free range, meat quality, fatty acid, Weibull-growth equation