Comparison of Carcass Percentage Cholesterol and Collagen Content in Laying Hen Meat at 75 and 80 Weeks of Age

Abstract

The present study was aimed to determine comparison of carcass percentage cholesterol and collagen content in laying hens at 75 and 80 weeks of age. Chickens were fed d libitum. Chickens were randomly selected in 40 chickens (20 of age group) from total 5,000 chickens for the experiment. They were slaughtered and dressed according to international standard method. The average live weights were 1,629 and 1,559 grams, respectively. The result shown that carcass percentage, breast, fillet, drumstick and thigh of laying hens at 80 weeks of age were higher than laying hens at 75 weeks of age (P < 0.01). Breast and thigh muscles were used to analyze cholesterol and collagen content. The result shown that the cholesterol content in breast and thigh muscle was not significant difference between groups (P > 0.05). Also, the soluble collagen and insoluble collagen content were not significant difference between groups (P > 0.05). Therefore, the results indicated that age of laying hens had not affected on collagen and cholesterol content, but affected on carcass quality. This is useful for farmers to extend the replacement of laying hen in case the high price of laying hen. This study was provided the information of laying hen meat for the consumers.