THE EFFECT OF UROPYGIALE CTOMY ON CARCASS CUTS PERCENTAGE AND SOME PHYSICAL, CHEMICAL AND SENSORY PROPERTIES OF BROILER MEAT

Al-Tikriti, B.T.; A. Naji, S.; S. Al-Mahdaway, R.

	THE EFFECT OF UROPYGIALE CTOMY ON CARCASS CUTS PERCENTAGE AND SOME PHYSICAL, CHEMICAL AND SENSORY PROPERTIES OF BROILER MEAT
The Iraqi Journal of Agricultural Science
Article 1, Volume 37, Issue 2, 2006, Pages 131-136
Authors
B.T. Al-Tikriti; S. A. Naji; R. S. Al-Mahdaway
Abstract
This experiment was conducted at Poultry Farm, College of Agriculture, University of Baghdad, from 10 April to 28 May 2002. A total of 150 one-day old broiler chicks were randomly allocated into two treatment groups. Chicks in each treatment were subdivided into three replicates (25 chicks/replicate). Chicks in the first treatment group were uroygicalectomized at 14 days old, while chicks in the second group were used as control. All chicks were fed on a commercial broiler ration throughout the experimental period which was lasted for 7 weeks. At the end of the experiment, a total of 18 birds from each group were slaughtered and carcasses were separated into ordinary cuts. The percentage of each carcass cuts and the percentage of lean, meat, bone and skin for primary cuts (breast, thigh and drumstick) were calculated. Chemical analysis and sensory evaluation for broiler thigh and breast meat were also studied. Results showed that uropgialectomy treatment resulted in a significant increase in breast, thigh and drumstick percentages and decreased the back, neck and wings. The relative weights of lean meat were significantly increased while the relative weights of bones were significantly decreased in the breast and thigh cuts of broilers carcasses. Uropygialectomy seemed to have a significant effects on chemical and sensory properties of broiler meat.

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