摘要：Effect of castration on quantity and quality of capon meat was investigated. Study results show both a high slaughterhouse yield and a high share of the most valuable parts of carcass (chicken breasts, drumstick, upper leg). Basic chemical parameters were established by laboratory chemical analysis (water content, protein content, and fat and ash percentages). Results of chemical analysis of capon meat show a higher percentage of fat compared with fattened rooster meat in the control group. Capon meat fat was not extra-muscular (fat tissue) but intramuscular, resulting in a positive effect on taste, succulence and softness of capon meat.
关键词：Capon meat; slaughtering values; chemical analysis
