Quality of Fryer Carcasses as Related to Protein and Fat Levels in the Diet: 1. Fat Deposition and Moisture Pick-up During Chilling

Abstract

THE influence of feeding different added of fat with levels varying amounts of protein in broiler-type rations on 10 week fryer weights, dressing percentages, and specific gravity of carcasses was reported by Essary et al. (1965).Birds used in the above cited publication were further evaluated in this study to determine the influence of the rations (see footnote Table 1) on fat deposition or weight differences of the heart, liver, gizzard, with and without fat, abdominal and gizzard fat, intestinal tract, skin and moisture pick-up during chilling operation. Fat deposited in the abdominal cavity of birds could alter dressing yields and be objectionable to consumers. Fat in or under the skin is associated with the finish of birds. However, excess fat in the skin and abdominal area of birds would be of concern to manufacturers of prepared foods since this fat could result in lower cooking yields of the carcass.…