Please use this identifier to cite or link to this item: https://scidar.kg.ac.rs/handle/123456789/9652
Title: Carcass characteristics of two strains of native broilers (White Naked Neck and Black Svrljig) fattened under a semi-intensive system
Authors: Mitrovic B.
Bogosavljević-Bošković, Snežana
Stanisic G.
Djermanovic V.
Dosković, Vladimir
Rakonjac, Simeon
Journal: African Journal of Biotechnology
Issue Date: 9-Nov-2011
Abstract: This study involves the analysis of two breeds [Naked Neck (NN) and Svrljig chickens (Sv)], that is, strains [White Naked Neck (WNN) and Black Svrljig strain (BSv)] of chickens (birds) of both sexes reared under a semi-intensive system until day 84 of age. At 28 days of age, the test birds were kept in a litter housing system (about 8 birds/m 2), following which they were provided a free-range paddock at 4 m 2/bird. The following parameters were evaluated in the two strains and sexes of broilers (totalling 56 chickens) aged 84 days: body weight at slaughter, carcass weight, yields of breasts, thighs, drumsticks, wings, pelvis, back, head, neck, feet, abdominal fat and giblets. At the end of the fattening period, the test broilers of both sexes of the WNN strain had higher values (P<0.05) for yield of drumsticks and thighs (34.20 to 33.93%), a statistically lower yield (P<0.01) of the back and pelvis (26.34 to 26.97%), and a somewhat higher live body weight (1587.07 to 1562.28 g). The difference was not statistically significant (P>0.05); however, a similar yield was obtained for ready to grill carcass (61.73 to 61.99%) when compared with the black Svrljig strain. The differences obtained were not statistically significant (P>0.05). In addition to the genotype (breed, strain), broiler sex had a statistically significant effect (P<0.001; P<0.01; P<0.05) on body weight, carcass yield, yields of drumsticks and thighs, wings, head, feet, giblets and abdominal fat. Specifically, male broilers were found to have higher live body weight (1669.29 to 1480.07 g), carcass weight (1342.86 to 1198.28 g), yields of head (5.13 to 4.39%), drumsticks and thighs (34.26 to 33.96%), feet (5.39 to 5.06%) and giblets (6.46 to 6.31%), whereas the relative yields of carcass (conventional processing (CP): 80.96 to 80.44%; ready to roast (RR): 73.02 to 72.19%; ready to grill (RG): 62.30 to 61.45%), wings (14.06 to 13.76%) and abdominal fat (1.13 to 1.07%) were higher in female broilers. © 2011 Academic Journals.
URI: https://scidar.kg.ac.rs/handle/123456789/9652
Type: Article
DOI: 10.5897/AJB11.1153
ISSN: 16845315
SCOPUS: 81055124785
Appears in Collections:Faculty of Agronomy, Čačak
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