Standard and laparoscopic caponisation in 30 day-old broilers for better meat quality production

The study was conducted on 18 broiler birds aged 30 days (1 to 1.5 kg), which were randomly divided into three equal groups. Group I acted as control; and in group II and group III, standard caponisation and laparoscopic caponisation, respectively was done and the birds were maintained up to 45 days. 0.7 mL of 2% lignocaine was used for local infiltration in groups II and III with bilateral flank approach. Surgical procedure followed was easy and complications were lesser in group III than in group II. On 45^th day, the birds of all three groups were slaughtered. Physicochemical, organoleptic and sensory evaluation indicated that meat quality of group III animals was superior as compared to other groups. The amount of collagen content was also more in group III than others. The results indicated that laparoscopic caponisation was superior to the standard caponisation.