Evaluation of the use of corn (Zea mays L.) on the productivity and some quality parameters of Plymouth Rock chicken meat
DOI:
https://doi.org/10.32480/rscp.2026.e3125Keywords:
Finishing, fat percentage, carotenes, conversionAbstract
The use of corn and its proper management are fundamental, as it is the main ingredient in the diet and influences meat quality characteristics. Therefore, a study was conducted in the Capiibary district, San Pedro Department, Paraguay, between July and September 2025 to evaluate the effect of corn on the productivity and some meat quality parameters of Plymouth Rock chickens. Variables included: production parameters (daily weight gain, feed conversion ratio, carcass yield) and meat quality parameters (fat color, fat percentage, and post-cooking weight loss). A completely randomized design was used, with two treatments and eight replicates: T1 (100% commercial feed) and T2 (100% corn), during the finishing phase. Data were analyzed using Student's t-test. No statistically significant differences were found between treatments for production variables. Regarding meat quality parameters, statistically significant differences were observed in fat color: T2 (3.64), pale yellow to normal fat, and T1 (1.34), pale white fat. Higher fat percentage in T2: 12.43% over 9.73%; greater post-cooking weight loss: 31.5% in T2 and 24.5% in T1. Concluding that the use of corn does not present variations in production; however, it increases the proportion of fat, post-cooking weight loss and a coloration with a stronger yellow tone.
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