Effect of caponization on meat quality of Greenleg Partridge cockerels
PBN-AR
Instytucja
Instytut Zootechniki - Państwowy Instytut Badawczy
Informacje podstawowe
Główny język publikacji
EN
Czasopismo
Annals of Animal Science
ISSN
1642-3402
EISSN
2300-8733
Wydawca
IZ PIB Kraków
DOI
Rok publikacji
2015
Numer zeszytu
2
Strony od-do
541-553
Numer tomu
15
Identyfikator DOI
Liczba arkuszy
1.18
Słowa kluczowe
EN
caponization
males
native breed
growth performance
meat quality
Open access
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Wersja opublikowana
Licencja otwartego dostępu
Creative Commons — Uznanie autorstwa-Niekomercyjne-Bez utworów zależnych
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Razem z publikacją
Streszczenia
Język
EN
Treść
The objective of the study was to determine the effect of caponizing Greenleg Partridge cockerels on slaughter parameters and meat quality. In total 80 Greenleg Partridge cockerels were assigned to two groups with 40 birds per group. Group I (control) consisted of uncastrated cockerels and group II contained birds that were castrated at 8 weeks of age. Birds were kept until 24 weeks of age and fed the same diet ad libitum. Body weight was recorded at 1, 8, 16 and 24 weeks of age. Dressing percentage, proportion of breast and leg muscles, giblets and abdominal fat, and microstructure of the pectoralis superficialis muscle were determined postmortem. Physicochemical characteristics of meat (pH, CIE L*a*b* colour, water holding capacity, drip loss, thawing loss, cooking loss, shear force, texture parameters and chemical composition) were determined and sensory evaluation was performed. The castration of Greenleg Partridge cockerels contributed to increases in body weight, dressing percentage, and carcass muscle and fat content, and changed the colour of bird skin and muscles. The leg muscles of capons were characterized by higher pH24h, better water holding capacity, a tendency for higher fat concentration, and better sensory quality. The breast muscles of castrated cockerels lost more water and were tougher than the same muscles from uncastrated cockerels, but received better scores for flavour. In conclusion, the results of this study indicate that the caponized Greenleg Partridge cockerels can be used as a valuable material for production of high quality meat.
Cechy publikacji
Oryginalny-artykuł-naukowy
Inne
System-identifier
5255
CrossrefMetadata from Crossref logo
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