Two strains of cockerels were used to evaluate the effect of complete or partial caponization (i.e., removal of either left or right testicle) on growth rates, feed conversions, dressing yields, and texture and sensory properties of the meat.In Experiment 1, where Hubbard White Mountain cockerels were used, partially and completely caponized birds had better feed conversions and were heavier at time of slaughter than roosters. In Experiment 2, where Penobscot birds were used, birds with the right testicle removed gained the most weight and had the best feed conversion ratio; capons were second best. In both experiments, when only one testicle was removed, the other testicle doubled in size so that the testicular weight was equivalent to that of roosters.Results from sensory panels and shear tests indicated that meat from capons was consistently the most tender; this difference was most pronounced in thigh meat. Meat from "slips", or partially caponized birds, was less tender than capon meat but as tender as or more tender than meat from roosters. Correlation coefficients were prepared to compare results of subjective (sensory) and objective (shear) analyses. Sensory evaluations were more highly correlated with multiple-bladed shear tests than with single-bladed shear tests. (

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