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This paper reports the effect of caponization on production indices and carcass and meat characteristics in free-range Extremena Azul chickens. At 11 weeks, capon body weight was significantly lower than that of roosters (p < 0.05), although it was similar at slaughter. There were no significant differences in the corresponding percentages of abdominal fat and eviscerated carcass. However, the corresponding percentages of wings, breast and butchered portions (thighs + drumsticks + wings + breast) were significantly greater (p < 0.05) in capons. However, the corresponding percentages of neck, thighs + drumsticks, and the edible portion of the thighs + drumsticks were greater in roosters (p < 0.05). In tests involving 48 consumers, no significant differences were detected in capon and rooster meat organoleptic characteristics.

The effect of caponization on production indices and carcass and meat characteristics in free-range Extremeña Azul chickens