Quantitative Comparison on Meat Yield Characteristics between Indigenous and Broiler Chickens

Abstract

A study was carried out to analyze a quantitative comparison of meat yield characteristics between Broiler and Indigenous chicken. In Indigenous chickens, Gramapriya, Gramasree and Broiler chickens Ross (308) and Vencobb (430) were utilized for study purposes. Chickens with Weights ranging from 1300g to 1500g were isolated to maintain uniformity in yield analysis. Slaughter and dressing were conducted per the Halal slaughtering method in commercial meat shops without significant variations. After dressing and evisceration protocols, dressing percentage, portioned cut parts yield details were evaluated and recorded. Statistical analysis was conducted using a randomized blocks design to analyze significant differences between different Indigenous and Broiler chickens strains used in the present study. Our investigations were evaluated through an analysis of variance and revealed a significant difference (P<0.05) between indigenous and Broiler chickens in dressing percentage, boneless breast, skinless thigh, skinless drumsticks, and wings. Thus it can be concluded that momentous efforts were in demand to improve the genetic diversity of Indigenous chickens to raise dressing percentage and meat bone percentage contribution to the upliftment of the economy of rural farms that are involved in backyard poultry farming.