Enhancing poultry carcass evaluation: The role of modified skin slice and subcutaneous fat in predicting lean meat and fat content

Abstract

A method for obtaining a modified skin slice with subcutaneous fat in different poultry species,
including chickens, ducks, geese and turkeys, was proposed in the study. The weight of the modified
skin slice was highly correlated with the total content of subcutaneous and intermuscular fat, including
skin, in the carcass. Carcass weight without the modified slice was found to be a good indicator of total
lean meat content. The derived simple regression equations for predicting the content of lean meat and
fat with skin in the carcass, with the above traits as independent variables, were characterized by very
small standard errors of the estimate.