Effect of housing system and age on products and bone properties of Taihang chickens

Abstract

The aim of this study was to compare egg quality, carcass, meat characteristics, and bone properties of Taihang chickens in 2 different housing systems at various ages. A total of 168 birds were selected and randomly allocated to 2 groups at 23 wks and raised in conventional cage ( CC ) or flattening on floor ( FF ) housing system, respectively. FF hens' egg weight, albumen height, and Haugh unit were higher ( P < 0.05), and yolk weight was lower ( P < 0.001) than those of the CC hens. Egg quantity of FF hens was higher than that of the CC hens ( P < 0.01). The FF hens' weight ( P < 0.05) and breast meat percent ( P < 0.01) were higher than those of the CC hens. The highest live body and carcass weight were observed at 57 wk (both P < 0.01), whereas the highest semieviscerated percentage ( P < 0.01) and meat weight of breast and thigh ( P < 0.05) were shown at 49 wk. The highest eviscerated percentage and thigh meat were displayed at 41 and 32 wk, respectively ( P < 0.01). For meat color, the lightness of both breast and thigh meat in the FF group was significantly reduced compared with those of the CC group ( P < 0.01 and P < 0.05). FF hens' humerus weight and breaking strength (both P < 0.01) and tibia breaking strength ( P < 0.05) were significantly higher than those of the CC hens. Femur breaking strength was significantly affected by hens' age ( P < 0.01). Egg weight, albumen height, Haugh unit, yolk color (all P < 0.01), pH of thigh meat, semieviscerated, and eviscerated weight (all P < 0.05) were influenced by the interaction of housing system and age, whereas no change in moisture loss rate, meat color, shearing force, and bone quality was found ( P > 0.05). In summary, in the 2 housing systems, hens' age and their interaction could affect slaughter performance, quality of egg, meat, and bone of Taihang chickens. In addition, the results of the present study support a theoretical basis for the development and utilization of Taihang chickens in accordance with the FF system.

Comparison between different breeds of laying hens in terms of eggshell translucency and its distribution in various ends of the eggshell

“…In terms of the external egg quality, the egg weight ( EW ) of the local breeds, including Taihang (pink- and blue-shelled) and Dongxiang, were approximately 50 g, which were significantly lower than those of the pure lines and commercial strains ( P < 0.05). The egg weight is positively correlated with the body weight; thus, the lower egg weight of the local breeds may have been due to the lower body weight ( Liao et al, 2016 ; Yue et al, 2020 ). The differences in appearance of the eggshells are shown in Figure 1 , and there were 4 eggshell colors, namely, brown, pink, white, and blue.…”

The Effect of Housing System and Gender on Relative Brain Weight, Body Temperature, Hematological Traits, and Bone Quality in Muscovy Ducks

“…Fractures of keel bones are a real problem in rearing systems of intensive laying hens [32]. There were also found to be differences in fracture toughness due to higher movement in tibia bones of hens that were housed in flat floors (these hens had bones more resistant to fracture) than of hens in cages [11]. Results of these studies should mean that ducks that will have a greater ability to move will also have bones that are more resistant to fracture.…”

“…Another factor that influences the well-being of animals, is bone quality, which can be affected by movement. In the study of [11], it was found that hens that were housed in floor systems with an increased possibility of movement had higher fracture toughness than hens in cages. In addition, the importance of the gender effect should not be overlooked.…”

Effect of Magnetic Water on Semen Evaluation and Some Hatchability Traits for Egyptian Developed Chickens

“…Our data are agreement with [25] who reported that egg weight increases with hen age advanced. Moreover, [26] found that the percent of yolk differ significantly between different ages and as the age advances the yolk weight increase in the egg. In addition, Rayan 2018 pointed that the egg shell weight, albumen high and HU were significantly decreased in a stepwise manner with increased parental age.…”