الفهرس 
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Abstract
Layer chickens are an important species of poultry that has the
ability to produce a large amount of eggs destined for consumption.
Therefore, a total of 100 random laying chicken samples intended for
slaughter are randomly collected from different farms at Ismailia city
after the end of the egg production period. All samples were inspected
to ensure their suitability for consumers through determination of its
live weight, carcass weight, dressing weight and meat weight. Other
search aim was to determine of the physiochemical quality of this
examined layer meat samples by estimation of pH, drip loss, cooking
loss, proximate chemical analysis in comparing to broiler samples as
control and the Egyptian standard specification. The results revealed
that, there is a significant increase (P<0.05) in the live weight and
carcass weight of layer carcasses by 5.4% and 22.1% respectively more
than broiler, while there was insignificant increase (P>0.05) in dressing
weight of layer carcasses. There were a significant increase (P<0.05) in
pH, drip loss and cooking loss in layer hen meat in compared to broiler
meat. Using of acid milk as marinating techniques could improve
sensory and physical quality of layer meat and could prefer by
consumers.