Experiments were conducted to determine the effects of nutrition, temperature during feed withdrawal, shackling duration, sex and age at processing on broiler quality. Low energy (94% of recommended) diets resulted in a lower percentage of carcass fat while increasing the percentage of carcass protein. Low protein (85% of recommended) resulted in a decreased percentage of carcass protein while carcass fat increased. Low protein diets also limited frame size as measured by length and width of P. major. Exposure to 9 C temperatures during feed withdrawal resulted in improved meat quality as measured by higher ultimate pH, lower drip loss and darker color. Long shackling time (120 s) did not affect ultimate pH, drip or cooking losses compared to short shackling (<10 s); however, short shackled broilers exhibited poorer tenderness values. Males had higher carcass protein and lower fat than females. Females exhibited higher ultimate pH, higher drip loss and lighter breast meat. Drip loss and ultimate pH decreased with age. Processing age and sex of broilers may have greater influences on meat quality than previously reported. / Animal Science

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