Yield of major carcass parts of broilers as dependent on the length of fattening period and breeding system
2009
Bogosavljevic-Boskovic, S., Faculty of Agronomy, Cacak (Serbia) | Petrovic, M.D., Faculty of Agronomy, Cacak (Serbia) | Doskovic, V., Faculty of Agronomy, Cacak (Serbia) | Sarancic, D., Municipal Assembly of Pljevlja, Pljevlja (Montenegro)
An experimental study was conducted to examine slaughter traits of broilers depending on the length of fattening period and the breeding system employed. Two fattening systems were used: the extensive system practised in a poultry house and the free-range system. Given the importance of the length of the fattening period in non-industrial poultry production, fattening lasted for 49, 56 and 63 days. At the end of each fattening period, the randomly sampled broilers were slaughtered for examination of quantitative and qualitative traits of processed carcasses. This study presents results on the share of major carcass parts in processed broilers. Differences in the tested breeding systems and length of the fattening period were small and statistically insignificant. The analysis of significance revealed that gender of broilers had a statistically very significant effect on the share of breast, thighs and drumsticks.
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