Effect of different slaughter weight on percentage yield and proximate composition of broiler parts

Abstract

Commercially reared mixed sex broilers were utilized to determine the effect of dress carcass weight on percentage yield of broiler parts, breast meat yield in weight category of <1.0, 1.0-1.2, 1.2-1.4, 1.4-1.6, 1.6-1.8, 1.8-2.0 and <2.0 kg. Then pH, cooking yield and moisture content of the breast meat with different time intervals (0 hours, 12 hours, 24 hours, 36 hours, 48 hours) and proximate compositions of meat were measured. Percentage yield of whole leg, thigh, breast, back and rib, neck, wings, gizzards, heart, liver, drumstick and total giblet were significantly affected by dress carcass weight at P<0.05. Yield of body components changed with the increasing body weight. pH values was significantly affected by time after slaughtering and finally it’s reduced up to 5.69 at 48 hr after slaughtering. Suitable breast processing weight category of broiler carcass to gain maximum breast yield is <2.0 kg weight category which could be obtained highest fillet yield. To gain highest cooking yield, carcass should be cooked immediately after slaughtering. Broiler live weight had exhibited significant relationship with dress weight among with giblets and without giblets, different transport distance, starvation period, lifetime, cage system and live weight category.