Hostname: page-component-cd9895bd7-q99xh Total loading time: 0 Render date: 2024-12-28T16:14:39.707Z Has data issue: false hasContentIssue false
  • English
  • Français

Effects of caponization on growth performance, carcass composition and meat quality of males of a layer line

Published online by Cambridge University Press:  15 May 2012

G. K. Symeon ,
F. Mantis ,
I. Bizelis ,
A. Kominakis  and
E. Rogdakis
G. K. Symeon
Affiliation:
Department of Animal Breeding and Husbandry, Faculty of Animal Science and Aquaculture, Agricultural University of Athens, 75 Iera Odos, 118 55 Athens, Greece
F. Mantis
Affiliation:
Department of Food Technology, Laboratory of Meat & Meat Products Technology and Quality Control, Technological Educational Institution (T. E. I.) of Athens, Agiou Spyridonos Street, 122 10 Athens, Greece
I. Bizelis*
Affiliation:
Department of Animal Breeding and Husbandry, Faculty of Animal Science and Aquaculture, Agricultural University of Athens, 75 Iera Odos, 118 55 Athens, Greece
A. Kominakis
Affiliation:
Department of Animal Breeding and Husbandry, Faculty of Animal Science and Aquaculture, Agricultural University of Athens, 75 Iera Odos, 118 55 Athens, Greece
E. Rogdakis
Affiliation:
Department of Animal Breeding and Husbandry, Faculty of Animal Science and Aquaculture, Agricultural University of Athens, 75 Iera Odos, 118 55 Athens, Greece
*
†Email: jmpiz@aua.gr
Get access

Abstract

The present experiment was conducted in order to evaluate the effects of caponization on growth, carcass composition and meat quality of males of a layer line reared until the 34th week of age. Two hundred and fifty males of a layer line were purchased and randomly divided in two equal groups: intact males and capons. Caponization was conducted at 45 days of age. Three slaughters were performed at the ages of 26, 30 and 34 weeks of age. Caponization did not affect feed intake and final live weight. Capons had a heavier breast and lighter leg than intact males. Lipid accumulation was enhanced by the caponization and fat was stored mainly at the fat pad and the skin of the commercial parts excluding the drumstick. The Pectoralis major muscle of capons had higher intramuscular fat content, lightness (L) and yellowness (b*) values and lower redness values (a*). In conclusion, caponization could be applied to a layer genotype in order to produce commercial chicken meat.

Keywords

caponizationmales of a layer linegrowth performancemeat quality
Type
Product quality, human health and well-being
Information
animal , Volume 6 , Issue 12 , December 2012 , pp. 2023 - 2030
Copyright
Copyright © The Animal Consortium 2012

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

Akiba, Y, Sato, K, Takahashi, K, Toyomizu, M, Matsushita, K, Komiyama, H 2001. Meat colour of broiler chickens as affected by age and feeding of yeast phaffia rhodozyma containing high concentrations of astaxanthin. Animal Science Journal 72, 147–153.Google Scholar
Cason, JA, Fletcher, DL, Burke, WH 1988. Research note: effects of caponization on broiler growth. Poultry Science 67, 979–981.Google Scholar
Cason, JA, Lyon, CE, Papa, CM 1997. Effect of muscle opposition during rigor on development of broiler meat tenderness. Poultry Science 76, 785–787.Google Scholar
Chen, KL, Chi, WT, Chiou, PWS 2005. Caponization and testosterone implantation effects on blood lipid and lipoprotein profile in male chickens. Poultry Science 84, 547–552.Google Scholar
Chen, KL, Hsieh, CY, Chiou, PWS 2006. Caponization effects on growth performance and lipid metabolism in Taiwan country chicken cockerels. Asian-Australasian Journal of Animal Science 19, 438–443.CrossRefGoogle Scholar
Chen, TT, Huang, CC, Lee, TY, Lin, KJ, Chang, CC, Chen, KL 2010. Effect of caponisation and exogenous androgen implantation on muscle characteristics of male chickens. Poultry Science 89, 558–563.Google Scholar
European Union 2008. Commission Regulation (EC) 543/2008: marketing standards for poultry meat. Official Journal of the European Union 51, L157/48–L157/49.Google Scholar
Folch, J, Lees, M, Sloane Stanley, GH 1957. A simple method for the isolation and purification of total lipids from animal tissues. Journal of Biological Chemistry 226, 497–509.Google Scholar
Hossain, MA, Roy, BC, Islam, MM, Miah, MY 2006. Performance of broiler fed with different commercial compound feeds of Bangladesh. Bangladesh Journal of Veterinary Medicine 4, 97–101.Google Scholar
Hsieh, CY, Chen, KL, Chiou, PWS 2001. The lipoprotein composition and structure of capon and incomplete caponized Taiwan country chicken. Journal of the Chinese Society Animal Science 30, 229.Google Scholar
Hsu, JC, Lin, CY 2003. Influence of caponization on the carcass characteristics in Taiwan country chicken cockerels. Asian-Australasian Journal of Animal Science 16, 575–580.Google Scholar
Larbier, M, Leclercq, B 1994. Nutrition and Feeding of Poultry. Translated by J. Wiseman. Nottingham University Press, Nottingham.Google Scholar
Lin, CY, Hsu, JC 2002. Effects of surgical caponization on growth performance, fiber diameter and some physical properties of muscles in Taiwan country chicken cockerels. Asian-Australasian Journal of Animal Science 15, 401–405.CrossRefGoogle Scholar
Marcato, SM, Sakomura, NK, Piva, GH, Bonato, MA, Freitas, EC 2006. Growth curves of broilers chickens organs of two strains. Proceedings of the 12th European Poultry Conference, Verona, 186pp.Google Scholar
Mast, MG, Jordan, HC, Macneil, JH 1981. The effect of partial and complete caponization on growth rate, yield and selected physical and sensory attributes of cockerels. Poultry Science 60, 1827–1833.Google Scholar
Miguel, JA, Ciria, J, Asenjo, B, Calvo, JL 2008. Effect of caponization on growth and on carcass and meat characteristics in Castellana Negra native Spanish chickens. Animal 2, 305–311.Google Scholar
Muriel Duran, A 2004. The effect of caponization on production indices and carcass and meat characteristics in free-range Extremena Azul chickens. Spanish Journal of Agricultural Research 2, 211–216.Google Scholar
Ojedapo, LO, Akinokun, O, Adedeji, TA, Olayeni, TB, Ameen, SA, Amao, SR 2008. Effect of strain and sex on carcass characteristics of three commercial broilers reared in deep litter system in the derived savannah area of Nigeria. World Journal of Agricultural Science 4, 487–491.Google Scholar
Okeudo, NJ, Moss, BW 2005. Interrelationships amongst carcass and meat quality characteristics of sheep. Meat Science 69, 1–8.CrossRefGoogle ScholarPubMed
Rahman, MM, Islam, MA, Ali, MY, Khondaker, MEA, Hossain, MM 2004. Effect of caponization on body weight, hematological traits and blood cholesterol concentration of Nara chicken. International Journal of Poultry Science 3, 284–286.Google Scholar
Santos, AL, Sakomura, NK, Freitas, ER, Fortes, CMS, Carrilho, ENVM 2005. Comparison of free range broiler chicken strains raised in confined or semi-confined systems. Revista Brasileira de Ciencia Avicola 7, 85–92.Google Scholar
SAS 2008. SAS/STAT statistical analysis systems user's guide. SAS Institute Inc., Cary, NC, USA.Google Scholar
Snapir, N, Robinzon, B, Shalita, B 1983. The involvement of gonads and gonadal steroids in the regulation of food intake, body weight and adiposity in the white Leghorn cock. Pharmacology Biochemistry Behaviour 19, 617–624.Google Scholar
Symeon, GK, Mantis, F, Bizelis, I, Kominakis, A, Rogdakis, E 2010. Effects of caponization on growth performance, carcass composition and meat quality of medium growth broilers. Poultry Science 89, 1481–1489.Google Scholar
Thaxton, JP 2002. Heart growth in broilers. British Poultry Science 43, 24–27.CrossRefGoogle ScholarPubMed
Tor, M, Estany, J, Villalba, D, Molina, E, Cubilo, D 2002. Comparison of carcass composition by parts and tissues between cocks and capons. Animal Research 51, 421–431.CrossRefGoogle Scholar
Toyomizu, M, Sato, K, Taroda, H, Kato, T, Akiba, Y 2001. Effects of dietary spirulina on meat colour in muscle of broiler chickens. British Poultry Science 42, 197–202.Google Scholar
Van Laack, RL, Stevens, SG, Stalder, KJ 2001. The influence of ultimate pH and intramuscular fat content on pork tenderness and tenderization. Journal of Animal Science 79, 392–397.Google Scholar
Welter, JF 1976. The effects of surgical caponization on production efficiency and carcass yield of roosters. Poultry Science 55, 1372–1375.Google Scholar
Zhao, GP, Chen, JL, Zheng, MQ, Wen, J, Zhang, Y 2007. Correlated responses to selection for increased intramuscular fat in a Chinese quality chicken line. Poultry Science 86, 2309–2314.CrossRefGoogle Scholar