Comparison of the Slaughter Quality of Layer-Type Cockerels and Broiler Chickens

Abstract

The aim of the study was to compare the slaughter quality of layer-type cockerels and broilers reared under identical conditions. The experimental materials comprised broiler (Ross 308 ; 100 males and 100 females) and layer-type (Messa 445 ; 100 males) chickens. The birds were reared in accordance with universally accepted technological standards. Broilers were reared to six weeks of age, and layer-type cockerels - to six, eight and ten weeks of age. Twelve Ross males, 12 Ross females (aged six weeks) and 12 Messa males (aged six, eight and ten weeks) were selected randomly for slaughter quality assessment. The birds were sacrificed, the carcasses were eviscerated and warm carcass weight, giblets weight (gizzard, heart, liver) and abdominal fat weight were determined. The carcasses were chilled for about 18 hours at 4°C and weighed again, and then divided into the following parts : neck, wings, legs, breast and back. These elements were dissected into lean, bones, skin with subcutaneous and intermuscular fat. Breast muscle weight was determined during breast dissection. At six weeks of age the mean body weights and carcass weights of layer-type cockerels were 3.9-fold and 4.6-fold lower, compared with broilers (666g vs. 2577g and 412g vs. 1897g respectively). The values of most slaughter quality indices were less desirable in layer cockerels - lower carcass dressing percentage, lower breast content of a carcass, lower meat percentage in a carcass. Only the percentage of fat with skin in a carcass was more desirable in layer-type chickens than in broilers.

Keywords

• broiler
• chickens
• layer-type
• slaughter quality