Abstract :
This paper analyses the effect of caponisation at 8 weeks on growth and on carcass and meat characteristics of Castellana
Negra chickens slaughtered at 29 weeks. Caponisation did not result in weight improvements as compared with uncastrated
birds. No changes were observed in the growth rate or in the parameters determining the point of inflection in the growth
curve (sexual maturity). Regarding carcass characteristics, castration resulted in a wider breast angle and heavier pectoral
muscles in caponised birds than in uncastrated birds, but with no differences in thigh and drumstick weight and length. Capon
meat showed a higher fat content than that of cocks, making it juicier and less fibrous. No differences were found in fatty acid
content (C 14:0, C 18:0, C 18:1 and C 18:2). Nor were there any differences in colour measurements, pH or water loss from
the meat. While cocks’ thighs1drumsticks were found to be tougher than their breasts, there were no such differences in
capons because after castration, thigh1drumstick meat became more tender.
