<abstract xmlns="http://www.w3.org/1999/xhtml"><p>The aim of the studies was to evaluate the effect of the diet in the final growth phase and slaughter age of poulards on productivity, dressing percentage, carcass colour and physicochemical properties of meat. The studies were conducted on 78 hybrids obtained by crossing Ross 308 broiler roosters with Rhode Island Red (R-11) dual-purpose laying hens (♂Ross 308 × ♀R-11). Birds were assigned to 3 groups: control group (K) fed starter, grower and finisher diets without addition of dairy products, experimental group S offered a finisher diet supplemented with 4% whey, and experimental group M receiving 4% milk powder supplement in the final growth phase. Spaying procedure was carried out at 8 weeks of age. Poulards were slaughtered at 18 and 20 weeks of age. The studies showed that by using hybrids of dual-purpose hens with broiler roosters for production of poulards, rearing period could be shortened to 18 weeks, and the obtained meat had comparable or even better quality traits compared with poulards slaughtered at 20 weeks of age. Supplementation of poulard diet with 4% whey or milk powder in the final growth phase had a beneficial effect mostly on improvement of sensory properties of meat. There were not many significant differences in meat quality between poulards fed the diet supplemented with milk and whey but instead there were differences between these groups and the control group fed the diet without these additives.</p></abstract>

The aim of the studies was to evaluate the effect of the diet in the final growth phase and slaughter age of poulards on productivity, dressing percentage, carcass colour and physicochemical properties of meat. The studies were conducted on 78 hybrids obtained by crossing Ross 308 broiler roosters with Rhode Island Red (R-11) dual-purpose laying hens (♂Ross 308 × ♀R-11). Birds were assigned to 3 groups: control group (K) fed starter, grower and finisher diets without addition of dairy products, experimental group S offered a finisher diet supplemented with 4% whey, and experimental group M receiving 4% milk powder supplement in the final growth phase. Spaying procedure was carried out at 8 weeks of age. Poulards were slaughtered at 18 and 20 weeks of age. The studies showed that by using hybrids of dual-purpose hens with broiler roosters for production of poulards, rearing period could be shortened to 18 weeks, and the obtained meat had comparable or even better quality traits compared with poulards slaughtered at 20 weeks of age. Supplementation of poulard diet with 4% whey or milk powder in the final growth phase had a beneficial effect mostly on improvement of sensory properties of meat. There were not many significant differences in meat quality between poulards fed the diet supplemented with milk and whey but instead there were differences between these groups and the control group fed the diet without these additives.

The Effect of Slaughter Age and the Diet in the Final Growth Phase of Poulards on Productivity and Meat Quality

Department of Poultry Breeding, National Research Institute of Animal Production

Department of Nutrition Physiology, National Research Institute of Animal Production

Annals of Animal Science

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

The aim of the studies was to evaluate the effect of the diet in the final growth phase and slaughter age of poulards on productivity, dressing percentage,...

The Effect of Slaughter Age and the Diet in the Final Growth Phase of Poulards on Productivity and Meat Quality

Publicado en línea: 02 may 2019

Páginas: 499 - 516

Recibido: 26 oct 2018

Aceptado: 07 feb 2019

DOI: https://doi.org/10.2478/aoas-2019-0012

Palabras clave
poulards, hens, meat quality, native breeds

© 2019 Józefa Krawczyk et al., published by Sciendo

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

The Effect of Slaughter Age and the Diet in the Final Growth Phase of Poulards on Productivity and Meat Quality

Publicado en línea: 02 may 2019

Páginas: 499 - 516

Recibido: 26 oct 2018

Aceptado: 07 feb 2019

DOI: https://doi.org/10.2478/aoas-2019-0012

Palabras clavepoulards, hens, meat quality, native breeds

© 2019 Józefa Krawczyk et al., published by Sciendo

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

Palabras clave
poulards, hens, meat quality, native breeds