animal - Effect of caponisation on physicochemical and sensory characteristics of chickens

animal - Effect of caponisation on physicochemical and sensory characteristics of chickens: The meat fats content associated to nutritional and sensory characteristics are the most important concerns of consumers. To study the effect of caponisation on the meat quality of two different breed chickens, slaughtered at 18 weeks of age, raised under the same conditions, the physicochemical and sensory characteristics of capons (castrated males at 8 weeks of age) and roosterss Portuguesa breeds were evaluated. Forty Amarela (20 roosters and 20 capons), 40 Pedr0.05), monounsaturated fatty acids (MUFA) and CP (P0.05) and reduced the moisture content in the leg (Ps breast (Ps meat with a free-range chicken and a broiler. The sensory taste panel classified the capons) as juicier, less fibrous and tougher than rooster’s meat. The broiler was in general juicier, tenderer and less fibrous than the other birds. The results of sensory analysis complement those obtained in physicochemical analysis, suggesting that caponisation promotes an overall improvement in meat quality.