An experiment was carried out to evaluate the physico chemical propelties and proximate composition of meat from commercial spent hens as influenced by strain, feed, system of management and season. Among the physico chcmical properties, strain had significant influence on breast and thigh meat shear force value, muscle fibre diameter, thigh meat water holding capacity and per cent cooking loss. Except total ash content of the breast meat, other proximate composition showed significant effect due to strain. Feed and system of management had no signil1cant effect on physico chemical properties and proximate composition of spent hen meat. Seasonal effect showed significant difference excepting thigh meat pH, breast and thigh meat water holding capacity, breast meat cooking loss and thigh meat total ash content of commercial spent hens.
Spent hen, strain, water holding capacity, proximate composition
