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Effects of caponization on growth performance, carcass composition and meat quality of males of a layer line

Published online by Cambridge University Press:  15 May 2012

G. K. Symeon ,
F. Mantis ,
I. Bizelis ,
A. Kominakis  and
E. Rogdakis
G. K. Symeon
Affiliation:
Department of Animal Breeding and Husbandry, Faculty of Animal Science and Aquaculture, Agricultural University of Athens, 75 Iera Odos, 118 55 Athens, Greece
F. Mantis
Affiliation:
Department of Food Technology, Laboratory of Meat & Meat Products Technology and Quality Control, Technological Educational Institution (T. E. I.) of Athens, Agiou Spyridonos Street, 122 10 Athens, Greece
I. Bizelis*
Affiliation:
Department of Animal Breeding and Husbandry, Faculty of Animal Science and Aquaculture, Agricultural University of Athens, 75 Iera Odos, 118 55 Athens, Greece
A. Kominakis
Affiliation:
Department of Animal Breeding and Husbandry, Faculty of Animal Science and Aquaculture, Agricultural University of Athens, 75 Iera Odos, 118 55 Athens, Greece
E. Rogdakis
Affiliation:
Department of Animal Breeding and Husbandry, Faculty of Animal Science and Aquaculture, Agricultural University of Athens, 75 Iera Odos, 118 55 Athens, Greece
*
†Email: [email protected]
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Abstract

The present experiment was conducted in order to evaluate the effects of caponization on growth, carcass composition and meat quality of males of a layer line reared until the 34th week of age. Two hundred and fifty males of a layer line were purchased and randomly divided in two equal groups: intact males and capons. Caponization was conducted at 45 days of age. Three slaughters were performed at the ages of 26, 30 and 34 weeks of age. Caponization did not affect feed intake and final live weight. Capons had a heavier breast and lighter leg than intact males. Lipid accumulation was enhanced by the caponization and fat was stored mainly at the fat pad and the skin of the commercial parts excluding the drumstick. The Pectoralis major muscle of capons had higher intramuscular fat content, lightness (L) and yellowness (b*) values and lower redness values (a*). In conclusion, caponization could be applied to a layer genotype in order to produce commercial chicken meat.

Keywords

caponizationmales of a layer linegrowth performancemeat quality
Type
Product quality, human health and well-being
Information
animal , Volume 6 , Issue 12 , December 2012 , pp. 2023 - 2030
Copyright
Copyright © The Animal Consortium 2012

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