Slaughterhouse yield and chemical values of capon meat

U radu je istraživan učinak kopunizacije na količinu i kakvoću mesa kopuna. Rezultati istraživanja ukazuju na visok randman i visok udio najvrijednijih dijelova trupa (prsa, batak, zabatak). Kemijskom analizom utvrđeni su osnovni kemijski parametri (% vode, % proteina, % masti i % pepela). Rezultati kemijskih analiza mesa kopuna pokazali su veći postotak masti u usporedbi s mesom utovljenih pijetlova kontrolne skupine. Pri tome mast nije izdvojena kao ekstramuskularna (masno tkivo) već je intra i intermuskularna, što ima pozitivan učinak na okus, sočnost i mekoću mesa kopuna.Effect of castration on quantity and quality of capon meat was investigated. Study results show both a high slaughterhouse yield and a high share of the most valuable parts of carcass (chicken breasts, drumstick, upper leg). Basic chemical parameters were established by laboratory chemical analysis (water content, protein content, and fat and ash percentages). Results of chemical analysis of capon meat show a higher percentage of fat compared with fattened rooster meat in the control group. Capon meat fat was not extra-muscular (fat tissue) but intramuscular, resulting in a positive effect on taste, succulence and softness of capon meat