INFLUENCE OF PRE-SLAUGHTERING FACTORS ON CARCASS AND POULTRY MEAT QUALITY PRODUCED IN AN INTEGRATED SISTEM
Carmen Viorica Radu, Elena Popescu-Micloşanu
The aim of this paper is to study some factors influencing poultry meat quality before slaughtering (raising management, diet, catching and loading, transport and unloading) and to analyze quality and shares of different carcass parts in ROSS 308 hybrids raised and slaughtered in an industrial farming environment. 50 females and 50 males were designed for this purpose. Birds were randomly chosen from a slaughtering group of 50 days of age. Parameters which were on sex separately analyzed were live weight, defects due to handling, slaughtering output, breast and legs meat output and fat percentage from carcass. Experimental data were statistically processed determining: average, standard average deviation, variation coefficient. Results obtained in males and females separately, were compared with standard ROSS 308 hybrid by Student test. Revealed deficiencies (significant differences between experimental and standard flock's live weight, high proportion of carcass faults) are leading to the conclusion that production management, house microclimate, handling methods and chicks transport are having significant shortcomings, but with no influence on slaughtering output.
Key words: quality factors slaughtering poultry meat