Department of Livestock Production and Management, College of Veterinary and Animal Sciences, G.B. Pant University of Agriculture & Technology, Pantnagar-263 145, (UA).
*Corresponding author: E-mail: mpatel_lpm@rediffmail.com
In this study, carcass quality evaluation of six Kadaknath × Rhode Island Red, Aseel × Rhode Island Red, Aseel × Brown Cornish, Kadaknath × Brown Cornish, Rhode Island Red × Aseel and Brown Cornish × Kadaknath crossbred groups was done by slaughtering six birds of each genetic group. Dressing (%) was recorded maximum in Aseel × Brown Cornish followed by Rhode Island Red × Aseel and Kadaknath × Aseel. The weight of different cut up parts was in the sequence of breast, thigh, back, drumstick, wing and neck in the decreasing order, for all the genetic groups except in Rhode Island Red × Aseel. Perusal of the results indicated that different genetic groups differed significantly for all the cut up parts. Maximum giblet weight (40.46±2.46 g) was recorded in Aseel × Brown Cornish. Feather (%) ranged from 5.9 to 7.9, which did not differ significantly among the genetic groups. Maximum blood loss was recorded in Rhode Island Red × Aseel and minimum in Aseel × Brown Cornish.
Byproduct, carcass, chickens, crossbred, dressing, edible, percent
