Growth Performance, Carcass Composition and Tenderness of Meat in Male Layer-type Chickens Slaughtered at Different Age
Keywords:male layer-type chickens, growth performance, carcass, meat cooking loss, tenderness
An experiment with male layer-type chickens was carried out in the Institute of Animal Science-Kostinbrod, aiming to investigate their growth performance and carcass composition, as well as the cooking loss and tenderness of the meat at the age of 5 and 9 weeks. The birds were reared in controlled microclimate, with initial stocking density of 22 birds/m2. After 5 weeks of age, fragmentation of the stocking density was applied and it was diminished to 7 birds/m2. Chickens were slaughtered at 5 and 9 weeks of age, and 10 chickens of each age group were subjected to carcass analysis. The average live weight of the birds at 5 weeks was 329 g, while the 9 weeks old chickens reached 1096 g. In order to attain the weight of the first age of slaughter (5 weeks) the chickens gained 294.03 g with a feed conversion ratio of 2.97, whereas for the whole period the feed conversion ratio was 2.91. The dressing percentage of the 5 weeks old chicks was 51.26%. For the 9 weeks old it was 77.62%. The age affected the yield of the main carcass components and the older birds had higher yield of breast (P=0.0035) and thighs (P<0.0001). The cooking loss for both breast and thigh meat was higher in younger chickens (P<0.0001). The tenderness measured as Warner-Bratzler shear force (WBSF) of breast and thigh remained unaffected by the age at slaughter. Its values classified the meat of the male layer-type chickens from this trial as “very tender”.
How to Cite
LicenseCopyright (c) 2023 Proceedings of the Bulgarian Academy of Sciences
Copyright (c) 2022 Proceedings of the Bulgarian Academy of Sciences
Copyright is subject to the protection of the Bulgarian Copyright and Associated Rights Act. The copyright holder of all articles on this site is Proceedings of the Bulgarian Academy of Sciences. If you want to reuse any part of the content, please, contact us.