The Effect of the Sale of Whole or Cut Up Chicken Meat on Enterprise Income According to Season


Abstract: Weighing data from 389 broiler carcasses and parts formed the research material. The carcasses were divided into 6 different groups according to their weight. Cutting up shrinkage and percentage rates of the parts in the total weight were determined. Gross and net changes in enterprise income were determined according to the summer and winter prices of the whole body and parts. It was determined that cutting up caused a 4.03% net increase in enterprise income at summer prices and a 0.91% net increase at winter prices. It was also determined that cutting up carcasses smaller than 1400 g and greater than 2000 g was not a rational decision for enterprises.

Keywords: Broiler, carcass cut up, part yields, shrinkage, income, seasonal differences.

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