The use of male laying hens as poussin - fattening performance and carcass composition
Summary of a presentation of 44. Kulmbacher week 2009
This investigation <3> is related to the development of methods which are intended to improve animal welfare in the area of the reproduction of laying hens. Ethically justifiable production processes are continuously developed and economically optimized.The concrete aim of the present study is to highlight alternatives to the current practice of killing newly hatched male laying hybrids (2007 in Germany: 42,5 million). Basic data on fattening performance, carcass composition, meat quality and cost-effectiveness will first be worked out in order to assess the suitability of laying hybrid sources for the fattening.
The first results on fattening performance and carcass composition of medium-heavy brown layers and light white layers are presented. Male and female broilers were included in the experiment as controls. The target weight at the end of the fattening was set at 650 grams. As this was expected to be achieved by the groups after different fattening periods, there were different slaughter times (broilers: 19 days of age; brown layers: 47 days of life; white layers: 49 days of life).
When comparing the origins of the layers, the brown layers tended to outperform the white layers in terms of growth rates (g/week). The growth rates increased continuously up to the 42nd day. At this point, the differences between brown and white layers are significant. From the 43rd day the growth rates decreased, with the white layers showing a smaller decrease. This shows that it makes sense to end the fattening of laying hybrids in the range of the target weight.
The feed conversion (kg feed/kg growth) showed irregularities in the laying hybrids, which could be optimized by an improved feeding technique. On average, feed conversion was 1:2,2 (brown layer) and 1:2,6 (white layer). This roughly corresponds to the feed conversion range of Peking ducks. The broilers achieved values of 1:1,2.
The investigation of the carcass composition, which includes the parameters of the body proportions (portions of cuts, proportion of valuable cuts) and the characteristics of the gross tissue composition (portions of tissue), provided a first insight into the carcass quality of the male laying hybrids.
The proportion of valuable cuts (breast, thigh, drumstick) was around 65% for the broilers and almost 62% for the layer hybrids. The proportion of meat, based on the valuable cuts, was highest in the broilers at 69%, and significantly lower in the laying hybrids at around 66%.
In summary, the first results of the study suggest that the questions of meat quality and consumer acceptance are particularly important for the poussin product in order to be able to sell it on the market as a high-quality specialty and thus ensure its economic success.
1 State Institute for Agriculture, LVFZ Kitzingen
2 Lohmann Animal Breeding, Cuxhaven
3 Funded as part of the BMELV innovation promotion program with BLE funds
The lectures of the Kulmbach Week are fully documented in the newsletter of the sponsoring society for meat research in Kulmbach.
The newsletter is issued by the meat research association in Kulmbach and sent to the members free of charge. The sponsoring company uses substantial funds that are used for the research work of the MRI, Kulmbach location.
More details at www.fgbaff.de
Source: Kulmbach [ S09FTklHLCBNLiwgRy4gSEFITiwgSy4gREFNTUU8MT4gdW5kIE0uIFNDSE1VVFogPDI+ ]
