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Vol. 8, Issue 7 (2019)

Comparative study on slaughter characteristics between spent broiler breeder hens and broilers

Author(s):
J Indumathi, M Shashi Kumar, M Gnanprakash, Dr. A Jagadeesh Babu and GV Bhaskar Reddy
Abstract:
The present study was conducted to compare the slaughter characteristics between spent broiler breeders and broilers on the basis of carcass weight, dressing percentage, offal weight, commercial cut up parts yield and meat cum bone ratio. The mean pre slaughter weight, carcass weight, dressing percentage, total edible and inedible offal weights were significantly (p<0.01) higher in spent broiler breeder hens when compared to the broilers. When expressed in terms of percentages. Broilers were found to have significantly (p<0.01) higher percentages of gizzard, liver, heart and total giblets, blood, feathers, feet, intestines, crop, lungs, and kidneys except head, in which no significant difference was observed when compared to spent broiler breeder hens. Spent broiler breeder hens found to have significantly (p<0.01) higher percentages of neck, thighs, drumsticks and lower percentages of wings and breast than broilers. Spent broiler breeder hens recorded higher meat and lower bone percentages in neck, wings and drumsticks cutup parts when compared to the broilers where as broilers recorded significantly (p<0.01) higher meat and lower bone percentages in breast, back and thighs than spent broiler breeder hens. Meat cum bone ratio was significantly (p<0.01) higher in neck, wings, drumsticks of spent broiler breeder hens compared to broilers where as for other cutup parts that is breast, back and thighs recorded significantly (p<0.01) higher meat cum bone ratio in broilers than spent broiler breeder hens.
Pages: 153-158  |  952 Views  360 Downloads


The Pharma Innovation Journal
How to cite this article:
J Indumathi, M Shashi Kumar, M Gnanprakash, Dr. A Jagadeesh Babu, GV Bhaskar Reddy. Comparative study on slaughter characteristics between spent broiler breeder hens and broilers. Pharma Innovation 2019;8(7):153-158.

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