This study was conducted to investigate the carcass characteristics and physical meat quality properties of spentbroiler breeder, commercial spent white, and commercial spent brown layer hens. Ten samples from each genotype wereanalyzed for muscle pH, meat colour characteristics, and carcass yield performance. Meat colour analyses were performedon skinned and skinless breast and thigh meat samples, while meat pH was measured on skinned meat samples. Thepercentage of the breast meat of carcass was significantly higher for broiler breeder hens than for white and brown layerhens (P<0.001), while wing meat percentage was significantly lower for these birds (P<0.005). There were significantdifferences in the lightness value of skinned layer breast meat (P<0.016). Skinned redness (P<0.001), skinned chroma(P<0.001), skinless lightness (P<0.001), and skinless chroma (P<0.002) values of thigh meat were significantly affected bythe genotype of spent layer hens. The spent breeder hens had significantly lower pH levels for leg and breast meat(P<0.001). In conclusion, it seems that the carcass and meat quality characteristics of the spent laying hens differed. Thespent layer meat might be an alternative meat for consumer as breast and leg meat or processed meat.