Comparison of the physicochemical and sensory characteristics of Rhode Island Red (R-11) capons and cockerels
PBN-AR
Instytucja
Instytut Zootechniki - Państwowy Instytut Badawczy
Informacje podstawowe
Główny język publikacji
EN
Czasopismo
Annals of Animal Science
ISSN
1642-3402
EISSN
2300-8733
Wydawca
IZ PIB Kraków
DOI
Rok publikacji
2017
Numer zeszytu
3
Strony od-do
903-917
Numer tomu
17
Link do pełnego tekstu
Identyfikator DOI
Liczba arkuszy
1.36
Słowa kluczowe
EN
capon, meat quality, fatty acid, sensorial evaluation, SPME-GC-MS
Open access
Tryb otwartego dostępu
Otwarte czasopismo
Wersja tekstu w otwartym dostępie
Oryginał autora
Licencja otwartego dostępu
Creative Commons — Uznanie autorstwa-Niekomercyjne-Bez utworów zależnych
Czas opublikowania w otwartym dostępie
Przed publikacją
Streszczenia
Język
EN
Treść
The aim of the study was the comparison of the physicochemical and sensory characteristics of capons and cockerels. The experiment involved 80 Rhode Island Red (R-11) cockerels, which were randomly assigned to two groups with 40 birds per group. Group I (control) consisted of uncastrated cockerels, and group II was comprised of birds subjected to castration at 9 weeks of age. The castration was performed under local anesthesia by a veterinary surgeon. The birds received the same diets ad libitum and were kept on litter under optimal environmental conditions, at a stocking density of 7 birds/m2. At the end of fattening, 8 birds whose body weights were similar to the group average were selected for slaughter from each group. After slaughter, the birds were checked for castration success (removal of the testes), analysed for dressing percentage and technological parameters of the meat and subjected to chemical and sensory evaluation of the breast and leg muscles. In summary, the castration of Rhode Island Red cockerels (R-11) had a favourable effect on body weight, feed conversion ratio, dressing percentage and carcass muscling. The breast and leg muscles of the capons were characterised by better water holding capacity, tenderness and sensory score compared to the uncastrated cockerels. In addition, the castration had a positive effect on the content of crude protein in both the breast and leg muscles which, with a higher crude fat content, were characterised by a more favourable profile of fatty acids i.e. lower SFA and higher n-6 and n-3 PUFA content.
Cechy publikacji
Oryginalny-artykuł-naukowy
Inne
System-identifier
6996
CrossrefMetadata from Crossref logo
Cytowania
Liczba prac cytujących tę pracę
Brak danych
Referencje
Liczba prac cytowanych przez tę pracę
Brak danych