Effects of caponization on growth performance, carcass composition, and meat quality of medium growth broilers

Abstract

A 2-trial experiment was conducted to evaluate the effects of caponization on growth performance, carcass composition, and meat quality of medium growing broilers. Male chicks were caponized at 3 wk of age and reared until either 18 (trial 1) or 24 (trial 2) wk of age. In trial 1, the experimental groups included intact males, sham-operated chickens, and capons, whereas trial 2 comprised only intact males and capons. The concentration of testosterone was drastically reduced by caponization but remained detectable (trial 1). In both trials, BW was lower for capons during 4 to 9 or 10 wk of age when contrasted to intact males (P < 0.05). In trial 1, capons had heavier livers than intact males and sham-operated chickens. In addition, they had lighter hearts than sham-operated chicks (P < 0.05). In trial 2, capons displayed smaller drumstick and heart weights (P < 0.05). There was a tendency for increased fat pad weight in capons (P < 0.10). Caponization resulted in increased skin-fat weights of the thigh and the breast of 24 wk of age. This was also valid for carcass fat, when expressed as a percentage of the cold carcass weight, and intramuscular fat. Caponization had no effect on pH 24 h postmortem and cooking loss. Capons' breasts had lower shear values and displayed lighter, more yellow, and less red meat than that of intact males. Conclusively, caponization, without affecting growth performance, altered meat quality characteristics, resulting in special quality chicken meat.

Effect of caponisation on physicochemical and sensory characteristics of chickens

“…There were no sex differences for texture, confirming the results obtained by Symeon et al (2010) and Calik et al (2015) in capons with 18 and 24 weeks of age, respectively. However, Sirri et al (2009), Symeon et al (2010 and Lin et al (2011), observed that caponisation decreases texture values in capons with 180 days, 24 and 28 weeks of age, respectively. Breed differences were found and the Amarela had tougher meat than Pedrês.…”

“…The effect of chicken sex and breed on physicochemical composition of breast meat (Table 2) indicates that WHC (cooking loss) and pH were not affected by sex nor breed. Miguel et al (2008) and Symeon et al (2010) in capons with 29 weeks (caponisation 8 weeks) and 18 to 24 weeks (early caponisation 3 weeks), respectively, reported that caponisation had no effects on pH and WHC. There were no sex differences for texture, confirming the results obtained by Symeon et al (2010) and Calik et al (2015) in capons with 18 and 24 weeks of age, respectively.…”

“…Miguel et al (2008) and Symeon et al (2010) in capons with 29 weeks (caponisation 8 weeks) and 18 to 24 weeks (early caponisation 3 weeks), respectively, reported that caponisation had no effects on pH and WHC. There were no sex differences for texture, confirming the results obtained by Symeon et al (2010) and Calik et al (2015) in capons with 18 and 24 weeks of age, respectively. However, Sirri et al (2009), Symeon et al (2010 and Lin et al (2011), observed that caponisation decreases texture values in capons with 180 days, 24 and 28 weeks of age, respectively.…”

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

“…A recent report has shown that even the use of medium growing hybrids under standard commercial diets produced very heavy carcasses in ages .5 months (Symeon et al, 2010). Therefore, it seems that the use of slow-growing genotypes is the most appropriate for this particular production system.…”

“…The increased overall fatness in capons modifies meat quality characteristics as well (Symeon et al, 2010). Moreover, it enhances flavor, texture and meat juiciness when compared with intact cockerels (Chen et al, 2005).…”