Comparison of Laying Hens with Slow and Fast-Growing Broiler Strains of Stunning, Slaughter, Meat and Bone Characteristics
DOI:
https://doi.org/10.24925/turjaf.v12i1.40-47.6372Keywords:
Broiler, growth rate, laying hens, stunning, meat quality, bone characteristicsAbstract
This study aimed to compare the stunning, slaughter, meat, and bone characteristics of slow and fast-growing broiler strains and laying hens of different ages that have completed the economic productive period (EPP). In the experiment, females of slow (SG) and fast-growing broilers (FG) and brown laying hens (Lohmann) of 90 (EPP1) and 122 wks of age without moulting (EPP2) and 122 wks of age with moulting (EPPM) were used. The body resistances were determined during the process of rendering birds unconscious before slaughtering by electrical current. The body resistance values were highest in SG chickens with 1063 Ω, and lowest in FG chickens with 635 Ω. The significant differences were determined between breast and leg meat quality of broilers with laying hens. It has been observed that the meat of laying hens is more matte, red and yellow colors are dominant, and their drip loss and shear force are higher. Additionally, the tibia and femur bones quality of laying hens at 90 and 122 weeks of age were found to be lower than broilers. Considering breast, thigh meat and bone characteristics of laying hens that have completed its productive period, it was concluded that it would be more appropriate to use them in the production of processed poultry meat products.
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