Caponisation is a surgical techniques adopted to alter the sexual maturation of males with the aim of improving the sensory attributes of carcass and meat. The testes removal is practised at an early age of birds and because of it 8-10% birds result with incomplete caponisation and are commonly called slip. The purpose of the research was to characterise the main quality traits of cock, capon and slip meat. In a commercial poultry house for the production of capons 3 categories of birds were selected: 12 cocks (unoperated males), 12 slips and 12 capons were collected and slaughtered at the age of 180 days. Carcass yield as well as colour, tenderness and drip loss of breast and thigh meat were evaluated. Both slips and capons reached higher carcass yields whereas only capons showed a significantly higher breast percentage (14.07, 12.81 and 13.6 respectively for capons, cocks and slips). Both in breast and thigh the meat colour of capons was significantly paler being L* and b* values higher than those of cocks. Slips meat showed intermediate figures. Breast tenderness was improved by both completed and partial caponisation (2.64, 2.73 and 3.00 kg/cm2 respectively for capons, slips and cocks). In general, slip meat attributes can be considerated intermediate between cocks and capons.
SIRRI F., BIANCHI M., PETRACCI M., MELUZZI A. (2008). Effect of partial and complete caponisation on meat quality traits of male chickens. s.l : s.n.
Effect of partial and complete caponisation on meat quality traits of male chickens
SIRRI, FEDERICO;BIANCHI, MAURIZIO;PETRACCI, MASSIMILIANO;MELUZZI, ADELE
2008
Abstract
Caponisation is a surgical techniques adopted to alter the sexual maturation of males with the aim of improving the sensory attributes of carcass and meat. The testes removal is practised at an early age of birds and because of it 8-10% birds result with incomplete caponisation and are commonly called slip. The purpose of the research was to characterise the main quality traits of cock, capon and slip meat. In a commercial poultry house for the production of capons 3 categories of birds were selected: 12 cocks (unoperated males), 12 slips and 12 capons were collected and slaughtered at the age of 180 days. Carcass yield as well as colour, tenderness and drip loss of breast and thigh meat were evaluated. Both slips and capons reached higher carcass yields whereas only capons showed a significantly higher breast percentage (14.07, 12.81 and 13.6 respectively for capons, cocks and slips). Both in breast and thigh the meat colour of capons was significantly paler being L* and b* values higher than those of cocks. Slips meat showed intermediate figures. Breast tenderness was improved by both completed and partial caponisation (2.64, 2.73 and 3.00 kg/cm2 respectively for capons, slips and cocks). In general, slip meat attributes can be considerated intermediate between cocks and capons.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.