The effect of ovariectomy on production and physiological parameters and the physicochemical quality of meat in Rhode Island Red hens
- 1National Research Institute of Animal Production, Department of Poultry Breeding, 32-083 Balice k, Krakowa, Poland
Abstract
The aim of the study was to evaluate the effect of ovariectomy on production and physiological parameters and the physicochemical quality of meat in Rhode Island Red (RIR) hens (K-22). The experimental material consisted of 80 hens. The day-old chicks were weighed, wing tagged, and then divided into two groups of 40 birds each (5 replicates of 8 birds each). The control group consisted of unsterilized hens (group I), while the experimental group (group II) consisted of hens that underwent ovariectomy at 10 weeks of age. The birds were fed ad libitum with the same feed mixtures and housed on litter under optimal environmental conditions at a stocking density of 5 birds/m². At the end of the fattening period, i.e., at 24 weeks of age, 10 birds from each group whose body weight was close to the group average were selected for slaughter. After slaughter, the birds were analyzed for production and physiological indicators. The physicochemical and sensory quality of the meat from hens and poulards was also evaluated.
The results showed that poulards achieve higher body weight and slaughter yield. In addition, they are characterized by a higher proportion of breast and leg muscles in the carcass, as well as higher fat content. Both the breast and leg muscles of the poulards exhibited better physicochemical parameters and higher sensory ratings. The research results confirm that RIR hens of the K-22 line are a valuable resource for poulard meat production. It can therefore be concluded that the ovariectomy of hens from conservation breeds is a valuable tool for creating a premium product that combines the preservation of genetic resources with the development of a high-quality market offering.
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BibTeX
@article{obrzut2026effect,
title = {{The effect of ovariectomy on production and physiological parameters and the physicochemical quality of meat in Rhode Island Red hens}},
author = {Joanna Obrzut and Jolanta Calik},
journal = {Poultry Science},
year = {2026},
month = oct,
doi = {10.1016/j.psj.2026.107983},
url = {https://doi.org/10.1016/j.psj.2026.107983},
note = {CC BY 4.0},
}
RIS
TY - JOUR
TI - The effect of ovariectomy on production and physiological parameters and the physicochemical quality of meat in Rhode Island Red hens
AU - Joanna Obrzut
AU - Jolanta Calik
PY - 2026
DA - 2026/10/17
JO - Poultry Science
DO - 10.1016/j.psj.2026.107983
UR - https://doi.org/10.1016/j.psj.2026.107983
AB - The aim of the study was to evaluate the effect of ovariectomy on production and physiological parameters and the physicochemical quality of meat in Rhode Island Red (RIR) hens (K-22). The experimental material consisted of 80 hens. The day-old chicks were weighed, wing tagged, and then divided into two groups of 40 birds each (5 replicates of 8 birds each). The control group consisted of unsterilized hens (group I), while the experimental group (group II) consisted of hens that underwent ovariectomy at 10 weeks of age. The birds were fed ad libitum with the same feed mixtures and housed on litter under optimal environmental conditions at a stocking density of 5 birds/m². At the end of the fattening period, i.e., at 24 weeks of age, 10 birds from each group whose body weight was close to the group average were selected for slaughter. After slaughter, the birds were analyzed for production and physiological indicators. The physicochemical and sensory quality of the meat from hens and poulards was also evaluated. The results showed that poulards achieve higher body weight and slaughter yield. In addition, they are characterized by a higher proportion of breast and leg muscles in the carcass, as well as higher fat content. Both the breast and leg muscles of the poulards exhibited better physicochemical parameters and higher sensory ratings. The research results confirm that RIR hens of the K-22 line are a valuable resource for poulard meat production. It can therefore be concluded that the ovariectomy of hens from conservation breeds is a valuable tool for creating a premium product that combines the preservation of genetic resources with the development of a high-quality market offering.
SN - 0032-5791
SN - 1525-3171
ER -