Composition, Pigmentation, and Yield by Parts of Different Brands of Broilers In Grocery Stores

Abstract

The objective of this study was to determine differences in yield of parts, proximate composition, skin pigmentation, and fat pad weight in different brands of broilers offered for sale in independent and chain grocery stores in Gainesville, Florida. Two trials were conducted in 1984, to accomplish this objective.Total carcass weights varied from less than 1000 to over 1500 g. Giblets and fat pads varied from 6.6 to 11.4% and from 1.8 to 3.6%, respectively, of total weights. The relative proportions of breasts, legs and wings varied significantly among brands, as did skin pigmentation and levels of moisture, ether extract, ash and protein in ground carcasses.Statistically significant differences in pigmentation, yields and composition of broilers were found between brands of broilers in grocery chains. These differences are pronounced enough to have the potential of influencing shoppers’ selection of products by brands.