Poult. Sci.
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Poultry Science, Vol 76, Issue 7, 948-951
Copyright © 1997 by Poultry Science Association

Articles

Estimation of the composition of broiler carcasses from their specific gravity

GM Pesti and RI Bakalli

Department of Poultry Science, University of Georgia, Athens 30602-2772, USA.

An experiment was conducted to quantify the relationships between broiler carcass specific gravity and chemical composition (percentage moisture, percentage lipid, percentage protein). Carcasses of widely varying compositions were produced by feeding several dietary protein and energy combinations (52 to 64% moisture, 0.6 to 2.5% ash, 1.6 to 11.7% lipid, and 4.9 to 8.0% nitrogen). Very strong relationships were found between percentage moisture and percentage lipid (r = -0.969) and percentage moisture and percentage N (r = 0.968). Strong relationships were found between specific gravity and percentage lipid (r = -0.872) and specific gravity and percentage N (r = 0.857). Specific gravity is recommended as a means to estimate carcass fat in broiler chickens.




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Copyright © 1997 by the Poultry Science Association.