Influence of partial and complete caponization on chicken meat quality

Department of Food Science, Alma Mater Studiorum-University of Bologna, 40064 Ozzano dell'Emilia, Italy.
Poultry Science (Impact Factor: 1.67). 08/2009; 88(7):1466-73. DOI: 10.3382/ps.2008-00405
Source: PubMed


Caponization is a surgical technique adopted to alter the sexual maturation of male chickens with the aim of improving the quality characteristics of carcass and meat. Under commercial conditions within each flock, about 10% of the birds usually result with incomplete caponization and are called slips. A trial was conducted to compare quality traits of breast and thigh meat from capons (n = 12), slips (n = 12), and cocks (unoperated birds; n = 12) (Hubbard x Golden Comet) reared together and processed at 180 d old under commercial conditions. Capons exhibited the highest (P < 0.01) values of breast and thigh meat lightness and yellowness as well as the lowest values of redness (P < 0.01) compared with cocks and slips. These variations in meat color were related to a lower concentration of heme pigments in both breast and thigh meat from capons. Capons and slips presented lower Allo-Kramer shear values of cooked breast meat (P < 0.05) in comparison with cocks. As for chemical composition, capons showed a higher content of total lipid, cholesterol, and ash both in breast and thigh meat. Total saturated, monounsaturated, and polyunsaturated fatty acids were not strongly affected by caponization. However, capons exhibited a significantly higher (P < 0.01) content of linoleic and linolenic acids as well as a lower content of arachidonic, eicosapentaenoic, docosapentaenoic, and docosahexaenoic acids in respect to slips and cocks. Overall, this study indicated that caponization can affect the main meat quality traits with special regards to appearance (color), texture, and composition. Finally, it was found that slips present intermediate meat quality characteristics between capons and cocks.

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Available from: Adele Meluzzi, Oct 05, 2015
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    • "Increased fat deposition has been connected to increased hepatic lipogenesis capacity, increased blood lipid concentrations (Hsieh et al., 2001) and alterations in lipoprotein profile (Hsieh et al., 2001; Chen et al., 2005). Several authors have found significant changes in the fatty acid profile of poultry meat after caponisation (Tor et al., 2005; Sirri et al., 2009). Therefore, decreasing the level of saturated fatty acids (SFA) and increasing unsaturated fatty acids, in particular polyunsaturated fatty acids (PUFA) content in poultry meat would be of commercial interest. "
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    • "It is well recognised that heme pigments concentration in muscles largely influences the appearance of poultry meat (Fletcher, 2002). The negative correlation between redness and lightness in the PMJ and PMN is in agreement with Sirri et al. (2009) who found that positive correlations found between total heme pigments concentration and meat redness and the negative correlation between total heme pigments concentration and light- ness. "
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