Nigerian Journal of Animal Production

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Comparison of carcass yield and meat composition of three classes of chicken

O M Sogunle, K K Safiyu, A O Amusa, O J Odutayo


This study was designed to compare the carcass yield and meat composition of three classes of chicken. Twenty one (21) birds in total consisting of 7 birds each of broilers, cockerel and spent hens were purchased from a reputable farm in Aiyepe, Ogun State. Birds were acclimatized for two weeks under similar management before the commencement of the experiment with feed and water being provided ad-libitum. Subsequently, three birds from each chicken class were randomly selected and slaughtered for carcass yield and meat proximate composition analysis. Data obtained were subjected to Analysis of Variance (ANOVA) in a Completely Randomized Design. Significant (p<0.05) differences were observed for values recorded for live weight, head, shank, thigh, drumstick, liver, lungs and large intestine. Cockerel significantly (p<0.05) recorded the highest (4.70%, 4.15%, 11.68%, 11.82%, and 0.65%, respectively) for head, shank, thighs, drumsticks and lungs, respectively compared to broiler and spent hen. However, liver and large intestine values were significantly (p<0.05) highest in broiler chicken. Dry matter content of breast meat was significantly (p<0.05) influenced with the highest value (27.35 %) recorded in spent hen and lowest (25.62 %) in broiler breast meat. Similarly, comparable ether extract content of thigh meat were obtained in cockerel and spent hen (2.89% and 2.83%, respectively) which are significantly (p<0.05) higher than 2.72% recorded in broilers. Ash content of thigh meat was statistically similar in broiler and cockerel (1.12% and 1.17%) which were significantly (p<0.05) higher than 1.03% in spent hen. In addition, statistically similar values for thigh fibre diameter were obtained in broiler and spent hen (2.60 mm and 2.56 mm, respectively) which were statistically (p<0.05) lower than 2.68 mm recorded in cockerel thigh meat. Hence, cockerel chicken evidently had the highest carcass cut-up parts (head, shank, thigh and drumstick), thigh meat fibre diameter, fat and mineral contents than broilers and spent hen.

Keywords: broiler chickens, spent hen, cockerel, carcass yield, muscle fibre

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