Proportion of edible and non edible body parts in different strains of laying chickens

Bhatti, B.M.; Anjum, A.R.; Bhatti, S.U.

Proportion of edible and non edible body parts in different strains of laying chickens

2003

Bhatti, B.M. | Anjum, A.R. | Bhatti, S.U. (Poultry Research Inst., Rawalpindi (Pakistan))

This study was conducted to ascertain anatomical variation in different body parts of Desi, Fayoumi, Cross (Rhode Island Red x Fayoumi) and Nick Chick laying hens. A total 16 laying hens of average body weight were selected using random numbers out of 2600 laying hens, slaughtered and eviscerated. It was observed that proportion of neck, ribs, breast, back, wings, thigh and legs out of aggregate weight was highest (51.74 plus minus 2.85) in Fayoumi hens. The proportion of liver, gizzard, heart and spleen combined weight was highest (6.05 plus minus 1.81) in desi hens. The proportion of non edible offals including trachea, lungs, kidneys, blood, feathers, head, crop, proventriculus, intestines, shanks, gizzard waste, skin, tail, testes, ova, oviduct and fat was estimated to be highest i.e. 46.60 plus minus 1.16 in Nick Chick laying hens. The anatomical variation in Desi and Fayoumi chicks was attributable to scavenging habit of these birds. The high proportion of edible offal in commercial Nick Chick hens may be ascribable to higher productive and reproductive traits.

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