guinea fowl, slaughter value, colour of meat, sensory property
Abstract
The effects of age and sex of guinea fowl on their dressing percentage, carcass composition, pH value, water holding capacity, colour and sensory properties of meat was determined. At 16 weeks of age, males and females had significantly higher body weights and carcass weights compared to birds at 13 weeks of age. The carcasses of older birds contained more breast muscles, leg muscles and skin with subcutaneous fat, and less wings, with a significant difference for males. At both evaluation times, males compared to females had lower body weight, carcass weight, dressing percentage, content of breast muscles and abdominal fat, and a higher proportion of leg muscles. Older birds had significantly lower redness (a*) values for breast muscles in males and for leg muscles in females.
