| Autor: |
Wisdom, Vorvor, Linos, Anku, Daniel Owusu, Kyeremanteng, Emmanuel Ansoba, Yakubu, Francis, Aboagye-Nuamah, Fred Newman, Coleman |
| Rok vydání: |
2023 |
| Zdroj: |
Journal of Advances in Food Science & Technology. :48-55 |
| ISSN: |
2454-4213 |
| DOI: |
10.56557/jafsat/2023/v10i18089 |
| Popis: |
The study was conducted to evaluate the sensory characteristics of different methods of caponization of selected locally bred cockerels. A total of ninety (90) healthy 2 weeks old chicks were purchased from a farmer in Wenchi, (45 plymouth rock chicks and 45 hypeco chicks) and were fed on commercial starter, grower and finisher diets ad libitum until 14 weeks. At 8 weeks of age, the cockerels were individually weighed and randomly assigned to three groups for each of the breeds, open caponization, close caponization, and intact (Control) in cages with 3 replicates. Caponization was conducted by a licensed veterinary officer after the weighing. Two birds each were slaughtered on the 14th week for the sensory evaluation on grilled breast meat. The two caponization methods significantly enhanced the palatability, juiciness, flavour and tenderness of the meat. Open capon performed better among the caponization methods and the breeds. Open caponization of the cockerels had a great beneficial effect on the product intended to buy and consumers preference. In conclusion, the evaluators reorganized capon meat to be most preferred to intact cockerels and should be adopted to develop the poultry industry. The quality of chicken meat can be influenced by the caponization methods to meet the demand for safe and healthy poultry products by the consumers. A further study should be carried out on the nutritional profiles of the capons. |
| Databáze: |
OpenAIRE |
| Externí odkaz: |
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