<abstract xmlns="http://www.w3.org/1999/xhtml"><p>The aim of the study was to determine the effect of caponizing on body weight and physicochemical properties of meat of the capons – hybrids obtained from the crossing of hens of the Yellowleg Partridge (Ż-33) breed with meat roosters. The study covered 80 hybrid roosters, which were randomly assigned to two groups of 40 animals each (8 boxes of 10 birds in each group). Group I (control) consisted of uncastrated roosters while group II included birds, which were castrated at 8 weeks of age under local anaesthesia by a vet. Birds were fed <italic>ad libitum</italic> with the same standard diets and kept on litter under optimal environmental conditions with a stocking density of 7 animals/ m<sup>2</sup>. At the end of fattening, i.e. in the 20th week of life, 8 birds with a body weight close to the group average were selected from each group for slaughter. After slaughter, the effectiveness of the procedure was checked (lack of testicles), then the slaughter performance of birds, physicochemical parameters of the pectoral and leg muscles were determined, and sensory evaluation was performed. The procedure of castration of hybrid roosters had a positive effect on body weight, feed conversion ratio and carcass traits. The pectoral and leg muscles of the capons were characterized by better water absorption, tenderness and sensory evaluation compared to roosters. Among the assessed groups of birds there was also a variation in the colouring of whole carcasses and muscles, which were lighter (L*), more yellow (b*) and less red (a*) in caponized birds. In addition, the castration procedure had a positive effect on the total protein content in both the pectoral and leg muscles, which in turn, with a higher raw fat content, were distinguished by a favourable ratio of <italic>n-6</italic>/<italic>n-3</italic> polyunsaturated fatty acids (PUFA). Based on the results, it can be concluded that the hybrids obtained from the crossbreeding of the Yellowleg Partridge (Ż-33) and Ross 308 meat roosters are good choice for capon production. They can complement poultry meat production with a niche product for consumers looking for products of exceptional quality.</p></abstract>

The aim of the study was to determine the effect of caponizing on body weight and physicochemical properties of meat of the capons – hybrids obtained from the crossing of hens of the Yellowleg Partridge (Ż-33) breed with meat roosters. The study covered 80 hybrid roosters, which were randomly assigned to two groups of 40 animals each (8 boxes of 10 birds in each group). Group I (control) consisted of uncastrated roosters while group II included birds, which were castrated at 8 weeks of age under local anaesthesia by a vet. Birds were fed ad libitum with the same standard diets and kept on litter under optimal environmental conditions with a stocking density of 7 animals/ m2. At the end of fattening, i.e. in the 20th week of life, 8 birds with a body weight close to the group average were selected from each group for slaughter. After slaughter, the effectiveness of the procedure was checked (lack of testicles), then the slaughter performance of birds, physicochemical parameters of the pectoral and leg muscles were determined, and sensory evaluation was performed. The procedure of castration of hybrid roosters had a positive effect on body weight, feed conversion ratio and carcass traits. The pectoral and leg muscles of the capons were characterized by better water absorption, tenderness and sensory evaluation compared to roosters. Among the assessed groups of birds there was also a variation in the colouring of whole carcasses and muscles, which were lighter (L*), more yellow (b*) and less red (a*) in caponized birds. In addition, the castration procedure had a positive effect on the total protein content in both the pectoral and leg muscles, which in turn, with a higher raw fat content, were distinguished by a favourable ratio of n-6/n-3 polyunsaturated fatty acids (PUFA). Based on the results, it can be concluded that the hybrids obtained from the crossbreeding of the Yellowleg Partridge (Ż-33) and Ross 308 meat roosters are good choice for capon production. They can complement poultry meat production with a niche product for consumers looking for products of exceptional quality.

Effects of Caponization on Growth Performance and Meat Physicochemical Properties of Crossbred Chickens

Department of Animal Nutrition and Feed Science

Annals of Animal Science

This work is licensed under the Creative Commons Attribution 4.0 International License.

The aim of the study was to determine the effect of caponizing on body weight and physicochemical properties of meat of the capons – hybrids obtained from the...

Effects of Caponization on Growth Performance and Meat Physicochemical Properties of Crossbred Chickens

Data publikacji: 07 lis 2020

Zakres stron: 1509 - 1525

Otrzymano: 14 kwi 2020

Przyjęty: 03 lip 2020

DOI: https://doi.org/10.2478/aoas-2020-0073

Słowa kluczowe
capon, meat quality, fatty acid, sensory evaluation

© 2020 Jolanta Calik et al., published by Sciendo

This work is licensed under the Creative Commons Attribution 4.0 International License.

Effects of Caponization on Growth Performance and Meat Physicochemical Properties of Crossbred Chickens

Data publikacji: 07 lis 2020

Zakres stron: 1509 - 1525

Otrzymano: 14 kwi 2020

Przyjęty: 03 lip 2020

DOI: https://doi.org/10.2478/aoas-2020-0073

Słowa kluczowecapon, meat quality, fatty acid, sensory evaluation

© 2020 Jolanta Calik et al., published by Sciendo

This work is licensed under the Creative Commons Attribution 4.0 International License.

Słowa kluczowe
capon, meat quality, fatty acid, sensory evaluation