Genetic and phenotypic parameter estimates for body weight and egg production at sexual maturity in Hilly×Fayoumi crossbred chickens

Abstract

A crossbreeding experiment between Hilly, a locally adapted chicken type in Bangladesh and Fayoumi, an egg type light chicken breed was carried out to evaluate phenotypic performances and to estimate genetic parameters for body weight and egg production at sexual maturity. Results show the mean hatch weight of Hilly♂ × Fayoumi♀ (H♂×F♀) crosses was 35±0.1 gm. In this study, H♂×F♀ crossbred showed a heavier body weight (1551± 32.0 gm/bird) at 20 weeks in comparison with other indigenous chicken genotypes in Bangladesh. The highest body weight gain was found in 8-10 weeks of age. H♂×F♀ crossbred hens exhibited sexual maturity at an average age of 147.5±1.6 days with an average body weight of 1350± 16.8 gm/bird. The mean weight of eggs at sexual maturity was 33.7±0.5 gm/egg. The estimates of heritability for body weight were ranged from 0.15 to 0.26. We observed a positive genetic correlation between weight at sexual maturity (WSM) and egg weight at sexual maturity (EWSM), meaning that hens with high weight at sexual maturity would produce heavier eggs.Asian J. Med. Biol. Res. June 2018, 4(2): 186-192

Estimation of Heritability and Genetic Correlation of Quantitative Traits as a Basis for Selection Program of Indonesian Native Chickens

“…Table 2 shows the average body weight of 12 wk old crossbreds of 772.08 g ± 164.27 g (607.81 g to 936.36 g). Relatively similar results were reported by Singh et al [42], who studied local chickens from Uttara, India, with an average weight of 12 wk old chickens of 837.00 g ± 24.23 g. Das et al [23] also reported the same relative results for the body weight of 12 wk old chickens from Hilly × Fayoumi crosses, Bangladesh, of 710.7 g ± 5.6 g (female) and 1043 g ± 5.5 g (male). El-Tahawy and Habashy [28] studied local Egypt chickens (Lohman Brown/LB) aged 12 wk was relatively the same as this study, with an average of 757.5 g ± 7.7 g. In Sinai (SI) chickens and their crosses, the weight of 12 wk old chickens was higher: 925.6 g ± 9.8 g (Sinai), 983.8 g ± 13.9 g (LB-SI), and 989.7 g ± 15.9 g (SI-LB).…”

“…Research on local chickens in Mazandaran, Iran, obtained heritability of body weight relatively the same but with a more extensive range: 0.21 to 0.4 [22]. Das et al [23] got lower results, which estimated heritability in crossbreds at the same age (12 wk) of 0.17. The results of the study by Ullengala et al [37] that evaluated the heritability of local Indian Dahlem Red chickens were also lower: 0.16 (2 wk old), 0.16 (4 wk old), and 0.19 (6 wk old).…”

“…Previous studies have examined genetic parameters, especially heritability and genetic correlation of several quantitative features of local chickens [20-22, 12, 13, 16, 17]. Genetic parameters that are widely measured include characteristics related to body weight and growth [23,24,16], egg production [25-28, 10, 13], reproduction [29][30][31], perch habit-related traits [32], and feather-related traits [33,34].…”

Growth performance and meat quality of rice fed broiler and native chicken genotypes in Bangladesh

“…The ADG was found significantly (p<0.001) differed between broiler and native chicken (44.75 vs. 6.47 g). The BGD in native chicken in the study was agreed with the results of Das et al (2018). Growth is influenced by genotype of the birds reported by Ogunpaimo et al (2020) and Okyere et al (2020) mentioned that hormones, tissue specific regulatory factors and other aspects of the bird's environment are contributing factors for growth in chicken.…”

“…Indigenous chicken production is characterized by low productivity due to poor quality and poor management practices (Bidi et al, 2019). The consumers preferred indigenous chicken meat and eggs for decade after decade and consumer"s attraction towards indigenous chicken will also remain unchanged in future because of their special flavor, taste and texture (Bithi et al, 2020;Islam et al, 2019;Jamaly et al, 2017;Das et al, 2018). Indigenous chicken is always thought to be better in terms of carcass composition than commercial broilers due to its low-fat content (Ganabadi et al, 2009).…”