Effect of age on yield of cut-up-parts and carcass components in broilers
H. PRAGATI, N. KONDAIAH, B.B. MANDAL AND P. SAIKIA
Division of Livestock Products Technology
Indian Veterinary Research Institute Izatnagar, UP - 243 122
India stands 10 th in broiler population in world with 790 million broilers but it produces only 0.85% of total world poultry meat production and stands 20 th based on the quantity of poultry meat produced. This is because the birds are slaughtered at relatively lighter weights in India compared to the developed countries, as average dressed weight is about 1 kg in India compared to world average of 1.5 kg. The present study was aimed at providing basic information on yields of different carcass components, cut-up-parts and meat from broilers under different age groups in order to evaluate the merit of rearing broilers for better yields of desired carcass cuts and meat. A total of 90 commercial broilers 30 each under 7,8 and 9 weeks were obtained from Central Avian Research Institute, Izatnagar for the study and starvation loss (Pre-slaughter starvation for 12 hours), carcass weight, liver, gizzard, heart, intestine, cut-up parts (breast, thigh, drumstick, back neck, wing-drummettes, wing), skin, white meat (meat obtained from the breast portion), dark meat (meat obtained from thigh, drumstick and back) and total deboned meat were recorded. Starvation loss decreased significantly (P<0.05) whereas dressing % increased significantly (P<0.01) with increasing age of the broilers. Dressing % were 64.80 +0.35, 66.25 +0.37 and 70.00 +0.41 at 7, 8 and 9 weeks respectively. The offal % (liver, gizzard, heart and intestine) decreased with increasing age whereas the highest demand part i.e. breast yield (% live weight) increased significantly (P<0.05) from 13.90 +0.44% in 7 weeks to 14.70 +0.27% at 8 weeks, and 15.98 +0.39 at 9 weeks of age. Similarly yields (% live weight) of all the cuts increased with age. White and dark meat yield increased significantly (P<0.05) with age. Yield of white meat were 9.89 +0.30, 10.55 +0.25 and 11.47 +0.32%, dark meat were 15.23 +0.30, 15.79 +0.19 and 16.12 +0.25%, and total deboned meat were 25.12 +0.50, 26.33 +0.31 and 27.59 +0.45% at 7, 8 and 9 weeks respectively. Moisture content decreased whereas protein and fat content increased gradually with increasing age of the broilers. Protein content increased significantly (P<0.05) with age and found to be 19.98 +0.20, 21.58 +0.18 and 23.20 +0.25 for breast meat and 16.52 +0.05, 17.04 +0.17 and 17.35 +0.21 for leg meat at 7,8 and 9 weeks of age respectively. From the present study it can be concluded that dressing%, cut-up-parts and meat yields% of live wt, increased whereas starvation loss and offal% decreased with increasing age of broilers suggesting use of 9 weeks aged broilers to be beneficial on cut-up-parts and meat yield consideration compared to 7 and 8 weeks aged broilers.