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Technically and commercially carcass quality is determined by carcass size (weight, output, percentage of body parts) and carcass conformation (muscle profiles, fat presence, etc.). Experiments were performed at S.D.E. Avicola Moara Domnească with 150 broilers type Bio of Plymouth Rock race divided in three treatments based of nutritive value of combined feed given (ME, E1, E2). Experimental period had 84 days same as in production technology of ecological chicks. Data that was obtained during the experiment were processed and so it was noticed that best slaughtering results (commercial output, percentages of breast and legs from carcass) were obtained in group E2 (receiving a combined feed with diminished energy level). [ABSTRACT FROM AUTHOR]

Product quality standard is a base criterion for animal product consumers in their product selection. To establish the quality of carcasses data about slaughtering output, percentage of cuts from carcasses and percentage of main internal organs from carcasses were registered and processed both for live weight and carcasses. Experiments were performed at S.D.E. Avicola Moara Domnească during 56 days with 150 Plymouth Rock chickens divided in three treatments based of nutritive value of combined feed given (FM, F1, F2). Data that was obtained during the experiment were processed and so it was noticed that best commercial output was obtained in group with constant nutritive parameters (FM) and best breast percentage from carcass was noticed in group with variable protein (F1) and best in leg percentage was noticed in group with variable energy (F2). [ABSTRACT FROM AUTHOR]