ASC199
ASC199
ASC199
UNIVERSITY OF KENTUCKY COLLEGE OF AGRICULTURE, FOOD AND ENVIRONMENT, LEXINGTON, KY, 40546
ASC-199
Agriculture and Natural Resources • Family and Consumer Sciences • 4-H Youth Development • Community and Economic Development
EXTENSION
When chickens take longer to
reach market weight the older meat
tends to become rather coarse,
stringy, and tough as the rooster
ages. Caponized males grow more
slowly than normal male chickens
and accumulate more body fat.
Deposits of fat in both the light
and dark meat of capons is greater
than that of intact males resulting
in a meat that is more tender and
juicier. The older the age at which
capons are slaughtered the more
flavorful the meat. With major
improvements in the genetics of
meat breeds, caponization is not
necessary. The fact it is a surgical
procedure makes it difficult and ex-
pensive and raises ethical concerns. Figure 2. Smoked capons in the display case of a store. Jacquie Jacobs.
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endorsement and does not imply approval to the exclusion of other suitable products or firms.
Educational programs of Kentucky Cooperative Extension serve all people regardless of race, color, age, sex, religion, disability, or national origin. Issued in furtherance of Cooperative Extension work, Acts
of May 8 and June 30, 1914, in cooperation with the U.S. Department of Agriculture, M. Scott Smith, Director, Land Grant Programs, University of Kentucky College of Agriculture, Food and Environment, Lex-
ington, and Kentucky State University, Frankfort. Copyright © 2013 for materials developed by University of Kentucky Cooperative Extension. This publication may be reproduced in portions or its entirety for
educational or nonprofit purposes only. Permitted users shall give credit to the author(s) and include this copyright notice. Publications are also available on the World Wide Web at www.ca.uky.edu.
Issued 11-2013