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Carcass characteristics meat yields and physico chemical properties of meat from white leghorn cockerels



Carcass characteristics meat yields and physico chemical properties of meat from white leghorn cockerels



Indian Journal of Poultry Science 25(4): 249-252



The carcass characteristics, meat yields and physico-chemical properties of meat were studied using White Leghorn cockerels belonging to 8, 10 and 12 weeks of age. There was a significant improvement in live weight of birds and the dressed carcass weight, deboned meat and total meat yield and yield of carcass component parts such as breast, legs, wings and leg meat with increase in age. However, the unit increase in live and dressed carcass weights was more between 8 and 10 weeks than between 10 and 12 weeks of age. Carcass components like liver, gizzard, back with neck weight and meat from back with neck increased at week 10 and remained constant thereafter. The yield of deboned meat, total meat and skin per cent was higher at 8 weeks than at 10 or 12 weeks of age. Effect of age was not significant for water holding capacity, protein, fat and ash contents, sarcoplasmic and myofibrillar proteins, non-protein nitrogen and cooking loss, whereas 12-week-old cockerels had higher pH, extract release volume and moisture content of meat than 8- or 10-week-old cockerels. Shear values of breast and leg muscles were significantly lower at 8 weeks than at 10 or 12 weeks of age. The above results suggested week 8 as optimum slaughter age of cockerels.

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