The aim of this study was to determine the slaughter characteristics and quality indicators of capon meat with reference to the caponization process and the fattening abilities achieved in groups that were reared in identical conditions. For the purposes of the research, 77 one-day-old chicks of the heavy hybrid line Sasso R9 were purchased. At the age of 28 days, the castration procedure was performed. After the procedure, the chicks were classified intp three groups: capons, cockerels and hens. Two slaughters were carried out, the first at the age of 90 days and the second at the age of 140 days. At the age of the 90 days the best fattening performance was observed in cockerels, except for feed conversion. After the first slaughter, the average carcass weight was the highest in cockerels (4.020,80 g), followed by capons (3.704,10 g), while hen carcasses were the lightest (3.127,90 g), however, the highest yield was recorded in hens. At the end of fattening, at the age of 140 days, the capons reached an average final weight of 5,218.30 grams. Changes in the color of liver were observed, and it was noted that the meat of capon is lightier, yellower and less red compared to the meat of the cockerels. The research did not establish any differences in the sensory profile, as well as in the likability traits between the groups.