Economics of processing of broilers of different live weight groups for production of value added products
H. PRAGATI, N. KONDAIAH, A.S.R. ANJANEYULU AND G.S. BISHT
Division of Livestock Products Technology
Indian Veterinary Research Institute Izatnagar:UP - 243 122
Economics is an important criterion that determines the future marketability of any product. Breast meat yield and reduction in yield of byproducts are important aspects that determine economics of producing value added products from broilers. The present study was aimed to study the economics of purchasing and processing broilers under different live weight groups of low (up to 1500g), medium (1500-2000g) and heavy (>2000g) based on assumed prices for live and dressed weight of different carcass components and cuts (wing drummettes and neck) yields were recorded and return per bird and per Rs. 100 live and dressed weight purchase were determined for all the weight groups. Average yields were white meat (meat obtained from the breast portion) 124.2 +4.42, 184.7 +4.55 and 258.7 +8.26g; dark meat (Meat obtained from thigh, drumstick and back) 196.0 +5.25, 2.74.7 +5.69 and 357.2 +6.75g; total deboned meat 320.2 +8.52, 459.4 +9.16 and 615.9 +12.49g; Cooked meat 119.4 +6.57, 137.9 +8.92 and 152.1 +6.57g; wing drummettes 43.9 +1.65, 60.57 +1.68 and 73.33 +2.56g; Neck 36.36 +1.01, 47.91 +1.56 and 67.89 +2.23g; skin 91.64 +3.80, 128.1 +5.10 and 166.8 +7.97 and the yields of liver, gizzard and heart 75.24, 90.59 and 107g for low, medium and heavy weight group broilers respectively. In order to estimate the monetary returns from different weight groups for comparison prices considered per kg for different components were white meat Rs. 160, dark meat Rs. 120, cooked meat Rs. 50, LGH Rs. 30, skin Rs. 20, wing drummettes Rs. 50 and neck Rs. 30. Live wt purchase was assumed as Rs. 35/Kg and dressed wt as Rs. 60/Kg. Both yields (g) and returns (Rs.) of white, dark and deboned meat increased gradually for whole bird as well as per Rs. 100 live and dressed weight purchase with increasing live weights. Returns per Rs 100 live weight purchase from white meat were Rs. 43.74, 48.60 and 53.61, deboned meat were 95.50, 102.8 and 109.1 and total meat were 124.9, 130.2 and 134.8 for low, medium and heavy weight group respectively. In case of byproducts (LGH, CM and Skin) and other cuts (wing drummettes and neck), though the yields and returns per bird increased with live weights but yields and returns per Rs. 100 live and dressed wt, purchase decreased gradually. This was due to the gradual decrease in the byproducts yield % with the increasing live weight. Returns for total meat (deboned meat + byproducts + other cuts) increased with increasing live wts. It was observed that with increasing live weight the deboned meat has increased in relation to byproducts hence showed higher return from heavy weight broilers. Moreover, value added poultry products production from low weight broilers has the limitation of utilizing higher quantity of byproducts appropriately compared to the heavy weight broilers.