Influence of breed on physicochemical properties of meat from capons

The aim of this study was to evaluate the meat quality of capons of four breeds included in the genetic resources conservation program in Poland. The experimental material consisted of 160 birds of the breeds Rhode Island Red (R-11), Rhode Island White (A-33), Sussex (S-66), and Yellow-legged Partridge (Ż-33), which were randomly assigned to four groups of 40 birds in each. These breeds with varied phenotype and productivity are characterized by good health and resistance to unfavorable climatic conditions, hence they are recommended for backyard farming. Extensive production mostly uses hens for laying production, and cockerels are mostly hatchery waste. All birds were fed ad libitum with identical feed mixtures and kept on bedding under optimal environmental conditions. The castration procedure was carried out at 8 weeks of age under local anesthesia by a veterinarian. After the end of fattening at 24 weeks of age, 10 birds with body weights close to the group average were selected for slaughter from each group. After slaughtering, the birds' dressing percentage, physicochemical parameters of breast and leg muscles were determined, and sensory evaluation was carried out. The results provide valuable information on the formation of performance parameters and meat quality of capons of different breeds. Rhode Island Red (R-11) capons compared to Rhode Island White (A-33), Sussex (S-66), Yellow-legged Partridge (Ż-33) breeds were characterized by significantly highest body weight, dressing percentage and carcass muscularity. Both the breast and leg muscles of Rhode Island Red (R-11) and Yellow-legged Partridge (Ż-33) capons, compared to the other breeds, were characterized by better physicochemical parameters and higher sensory score, which is evidence that the above breeds can be considered as the best for capon production.