Carcass Characteristics and Physical Meat Quality Properties of Spent Broiler Breeder Hens and Commercial Spent Layer Hens

This study was conducted to investigate the carcass characteristics and physical meat quality properties of spent broiler breeder, commercial white, brown layer hens. Ten samples from each genotype were analyzed for muscle pH, colour characteristics, yield performance. Meat analyses performed on skinned skinless breast thigh samples, while pH measured samples. The percentage significantly higher breeder hens than white (P<0.001), wing lower these birds (P<0.005). There significant differences in lightness value (P<0.016). Skinned redness chroma (P<0.002) values affected by had levels leg (P<0.001). In conclusion, it seems that laying differed. might be an alternative consumer as or processed meat.