Izvorni znanstveni članak
Differences in Carcass and Meat Quality between Organically Reared Cocks and Capons
Marko Volk
; University of Maribor, Faculty of Agriculture and Life Sciences, Pivola 10, 2311 Hoče, Slovenia
Jernej Malenšek
; University of Maribor, Faculty of Agriculture and Life Sciences, Pivola 10, 2311 Hoče, Slovenia
Maja Prevolnik
; University of Maribor, Faculty of Agriculture and Life Sciences, Pivola 10, 2311 Hoče, Slovenia
Martin Škrlep
; Agricultural Institute of Slovenia, Hacquetova ul. 17, 1000 Ljubljana, Slovenia
Blaž Šegula
; Agricultural Institute of Slovenia, Hacquetova ul. 17, 1000 Ljubljana, Slovenia
Marjeta Čandek-Potokar
; University of Maribor, Faculty of Agriculture and Life Sciences, Pivola 10, 2311 Hoče, Slovenia ; Agricultural Institute of Slovenia, Hacquetova ul. 17, 1000 Ljubljana, Slovenia
Martina Bavec
; University of Maribor, Faculty of Agriculture and Life Sciences, Pivola 10, 2311 Hoče, Slovenia
Sažetak
The aim of the present study was to compare carcass and meat quality traits of ecologically reared capons and cocks. The experiment comprised 60 layer-type Slovenian hybrid Prelux-G chickens. Half of the animals were caponized at the age of 52 days (app. 0.5 kg body mass) and another half were left entire males. All chickens were reared on the same farm respecting requirements for ecological farming. Chickens were fed commercial feed mixtures combined with the free access to pasture. After the slaughter (185 days), the chickens were dissected and main carcass parts were weighed. Meat quality (pH, colour, water-holding capacity) and chemical composition (protein, water, intramuscular fat) were determined. Birds of both groups had similar weight of carcass and body parts, except for weight of the thighs with drumsticks and off al weight, which were significantly lower in capons. The main differences in carcass traits appeared in the abdominal fat tissue. Capons had more abdominal fat. Meat physico-chemical characteristics (pH, drip loss) were similar in both groups, except for the colour. Capons had lighter (higher Minolta L*value) and less red (lower Minolta a* value) colour of meat as cocks. There was no difference between capons and cocks in the content of muscle proteins, water and intramuscular fat.
Ključne riječi
poultry; caponization; carcass quality; meat quality
Hrčak ID:
72024
URI
Datum izdavanja:
3.10.2011.
Posjeta: 1.443 *