PHYSIOLOGICAL-AND-BIOCHEMICAL CHARACTERISTICS AND POULTRY-MEAT QUALITIES OF EGG-CROSS COCKERELS
To obtain poultry meat with desired qualities it is advisable to raise egg-type cockerels. The poultry meat of egg-cross cockerels is used to make broth of a special flavor and taste. Therefore, the authors have analyzed breeding, physiological and morphological-and-biochemical indicators of egg-cross cockerels of “Shaver White” and “Shaver Brown ” breeds grown for poultry meat. The research results have shown a significantly larger body weight of the “Shaver Brown ” cross cockerels by the end of the growing period. The “Shaver Brown ” cross cockerels have proved to feature a higher rate of anabolic and synthetic processes, as well as stress resistance and good adaptability to housing conditions, as well as higher survivability. However, the broth and meat tasting tests of “Shaver White” have shown higher scores, which can be explained by different chemical composition of their carcasses.