摘要：Effects of castration on the quality of pheasant capons’ meat and basic chemical composition were investigated. All pheasants included in the study originated from an intensive production farm. Roosters were castrated at the age of 8 and 12 weeks. The chemical analysis of the meat included assessment of water, fat, protein and ash content. Correspondingly, results of the chemical analysis showed increased fat content as the result of castration.
