Studies on savory meat production of crossbreds utilized Mikawa breed, 2: Use of the crossbreds of Mikawa breed and meat types as breeding birds, and the characteristics of the offsprings
1999
Miyakawa, H. (Aichi-ken. Agricultural Research Center, Nagakute (Japan)) | Kino, K. | Noda, K. | Bamba, H. | Murayama, H.
In order to produce a meat type crossbred utilized Mikawa breed, three meat types (White Plymouth Rock, Red Cornish and New Hampshire) were mated with Mikawa breed. In this study, these crossbreds were used as breeding birds for diallel crossing. Their laying performance and chick productivity by natural copulation, and meat production, proceeds and meat quality of the offsprings were evaluated for economical purposes and savory meat production. The crossbred between White Plymouth Rock and Mikawa breed (WM) showed that the highest laying performance and chick productivity, however, for meat production and proceeds of the offsprings, the crossbred of Red Cornish and Mikawa breed (RM) was the most useful among the crossbreds. The analysis of two-sample preference test showed that meat type crossbreds utilized Mikawa breed were preferred to broiler and the meat quality of crossbreds was better than that of broiler, although there was no significant during meat type crossbreds. These results show that the meat type crossbred between RM and WM is optimal mating for economical and savory meat production
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