Effect of Caponizing Yellowleg Partridge (Ż-33) cockles on body weight and meat quality
PBN-AR
Instytucja
Instytut Zootechniki - Państwowy Instytut Badawczy
Informacje podstawowe
Główny język publikacji
EN
Czasopismo
Acta Scientiarum Polonorum Zootechnica
ISSN
1644-0714
EISSN
2300-6145
Wydawca
Zachodniopomorski Uniwersytet Technologiczny (Szczecin)
DOI
Rok publikacji
2015
Numer zeszytu
1
Strony od-do
51-60
Numer tomu
14
Identyfikator DOI
Liczba arkuszy
0.90
Autorzy
(liczba autorów: 1)
Słowa kluczowe
EN
caponization, body weight, meat quality
Open access
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Czas opublikowania w otwartym dostępie
Streszczenia
Język
EN
Treść
The aim of the study was to determine the effect of caponization on the body weight and selected meat quality parameters of Yellowleg Partridge (Z-33) coc- kerels.Z-33 cockerels were randomly assigned to two groups with 40 birds. Group I (control) consisted of uncastrated cockerels and birds from group II were castrated at 9 wk of age. The castration was performed under local anesthesia by a veterinary surgeon. Birds were kept until 24 wk of age and fed the same diet ad libitum . Dressingpercentage, proportion of breast and leg muscles, giblets and abdominal fat were deter- mined postmortem. Physical characteristics of meat: pH, CIE L*a*b* colour, drip loss, cooking loss, and shear force were determined and sensory evaluation was performed. It was established from the results obtained that the castration of Z-33 cockerels had a beneficial effect by increasing their body weight, dressing percentage and carcass muscling, and by improving the technological parameters and sensory appeal of meat, thus making it possible to use surplus cockerels as valuable material for producing poultry meat of special quality
Cechy publikacji
Oryginalny-artykuł-naukowy
Inne
System-identifier
5250