Effect of Different Dress Weight Categories on Yield Part Percentage and Relationship of Live and Dress Weight of Broiler Carcasses Slaughter at Different Conditions

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Commercially reared m ixed sex broilers were utilized to determine the effect o f dress carcass weight on percentage yield o f broiler parts, breast m eat yield in weight category o f <1.0, 1.0-1.2, 1.2-1.4, 1.4-1.6, 1.6-1.8. 1.8-2.0 and >2.0 kg. Then pH, cooking yield and moisture content o f the breast meat with different time intervals (0 hr, 12 hrs, 24 hrs, 36 hrs, 48 hrs) and proximate compositions o f meat were measured. Percentage yield o f whole leg, thigh, breast, back and rib, neck, wings, gizzards, heart, liver, drumstick and total giblet were significantly affected by dress carcass weight at p<0.05. Yield o f body components changed with the increasing body weight. p H values was significantly affected by time after slaughtering and finally it's reduced, up to 5.69 at 48 hrs after slaughtering. Suitable processing weight o f broiler carcass to gain maximum breast yield is >2.0 kg which could be obtained highest fillet yield. To gain highest cooking yield (83.55%), carcass should be cooked immediately after slaughtering. Regression analyses revealed that linear relationship between live weight and dress weight o f broiler carcass at different transport distance, starvation period, life time, and cage systemi atp<0.01 except >150 kg transport distance. Based on the dressing percentage, weight o f total edible meat, it may be concluded that broiler chickens are optim ally slaughtered up to 2.0 kg live weight. Live and dress weight had highly significant relationship with the transport distance, starvation period, life time, cage system and live weight category’.