Meat Yield of Broilers of Different Breeds, Strains and Crosses

Hathaway, H. E.; Champagne, G. B.; Watts, A. B.; Upp, C. W.

doi:10.3382/ps.0320968

Cited by 21 publications

(8 citation statements)

References 10 publications

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“…The commercial broiler birds are crosses between Plymouth Rocks, Cornish Indian game bird, Langshans, Brahma and New Hampshire (Hathaway et al . ; Crawford ). Early attempts to produce hybrid chickens for meat were in the 1930s, and the intensification of the broiler industry started in the late 1950s (Gyles ; Griffin & Goddard ).…”

Section: Discussionmentioning

confidence: 99%

Global diversity and genetic contributions of chicken populations from African, Asian and European regions

et al. 2014

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Genetic diversity and population structure of 113 chicken populations from Africa, Asia and Europe were studied using 29 microsatellite markers. Among these, three populations of wild chickens and nine commercial purebreds were used as reference populations for comparison. Compared to commercial lines and chickens sampled from the European region, high mean numbers of alleles and a high degree of heterozygosity were found in Asian and African chickens as well as in Red Junglefowl. Population differentiation (FST ) was higher among European breeds and commercial lines than among African, Asian and Red Junglefowl populations. Neighbour-Net genetic clustering and structure analysis revealed two main groups of Asian and north-west European breeds, whereas African populations overlap with other breeds from Eastern Europe and the Mediterranean region. Broilers and brown egg layers were situated between the Asian and north-west European clusters. structure analysis confirmed a lower degree of population stratification in African and Asian chickens than in European breeds. High genetic differentiation and low genetic contributions to global diversity have been observed for single European breeds. Populations with low genetic variability have also shown a low genetic contribution to a core set of diversity in attaining maximum genetic variation present from the total populations. This may indicate that conservation measures in Europe should pay special attention to preserving as many single chicken breeds as possible to maintain maximum genetic diversity given that higher genetic variations come from differentiation between breeds.

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Section: Discussionmentioning

confidence: 99%

Global diversity and genetic contributions of chicken populations from African, Asian and European regions

et al. 2014

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“…It was noted that loss due to dressing and evisceration was related to body size and the purebreds and crossbreds showing higher body weights tend to show a higher percentage of loss due to dressing and evisceration. But Hathaway (1953) found no significant difference between the strains used with respect to losses from live to New York dressed weights, though he did find a difference between strains based on eviscerated weights. But Hathaway (1953) found no significant difference between the strains used with respect to losses from live to New York dressed weights, though he did find a difference between strains based on eviscerated weights.…”

Section: Resultsmentioning

confidence: 86%

The Influence of Breed and Sex on Live Performance, Dressing and Yield of Meat from 12-Week Old Broilers

Wahid¹,

Mukherjee²,

Jalaludin³

1974

Poultry Science

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“…Because the hybrid birds reached 33 lb live weight several weeks earlier than the RIR x LS birds, and therefore had a shorter period of maintenance, it is not surprising that their overall efficiency in converting dietary ME into both body energy (Davidson & Mathieson, 1965) and cooked edible energy (Table I) was greater in each experiment than that of the RIR x LS birds. The considerably greater efficiency of the hybrids in Expt z was perhaps connected with the times of year at which these experi- (Hathaway, Champagne, Watts & Upp, 1953;Stotts & Darrow, 1953) have shown breed differences in the yield of raw edible meat per unit of eviscerated or ready-to-cook weight, other studies (Morrison, Sauter, McLaren & Stadelman, 1954;Kondra, Richards & Hodgson, 1962) have not. I n the work now presented a systematic difference in the amounts of cooked edible material obtained from fast-and slower-growing breeds was not found.…”

Section: I965mentioning

confidence: 95%

Conversion of the energy of the food into edible energy by two types of table poultry

Davidson¹,

Mathieson²

1965

Br J Nutr

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We have studied recently factors affecting the utilization of dietary metabolizable energy (ME) by table poultry (Davidson, McDonald, Mathieson & Williams, 1961 ;Davidson, Mathieson, Williams & Boyne, 1964). The criterion of utilization has been the total amount of tissue energy laid down by the bird over the experimental period. This gives an indication of the value of the diet for the bird but does not indicate the efficiency of conversion of the diet, or of the metabolizable energy in the diet, into food for human consumption.Because there was little information on this subject in the literature, especially for fast-growing strains developed recently in the United Kingdom, it was considered desirable to determine both total and edible energy in 3-34 lb birds of the Rhode Island Red x Light Sussex cross (RIR x LS) frequently used experimentally at this Institute, and also of a modern commercial fast-growing hybrid strain (Chunky Chicks Ltd, Newbridge, Midlothian) extracted from a number of breeds including New Hampshire, Rhode Island Red and Cornish. This was done in two experiments in which, incidentally, we were studying the effects of adding to the diet small amounts of those amino acids calculated to be most limiting for growth. E X P E R I M E N T A LThe experiments were designed to examine breed differences in total and edible energy, certain treatment effects mentioned below, and the breed x treatment interaction. Diets The starting diets, which were similar to diet H described in a previous paper (Davidson et al. 1961), contained 17% coarsely ground wheat, 45% ground barley, 18% Sussex-ground oats, 10% white-fish meal, 3 % maize gluten meal, 2% grass meal, 2 yo dried yeast, 0.5 % bone flour, I y', limestone flour, 0.5 yo common salt containing 24% MnSO,.qH,O, 0.15 yo of an antibiotic mixture (3.6 g chlortetracycline hydrochloride/lb ; Cyanamid of Great Britain Ltd, London), 0.05 % coccidio- I n each of the two experiments the starting diets were given until the chicks were 5 or 6 weeks old. After this, only one diet was offered because it was considered that any effects of supplementation would be evident by that time and would be reflected in subsequent growth even if supplements were discontinued. These finishing diets differed from the control starting diets in that 3 % barley was substituted for 3% white-fish meal. They thus contained about 2% less crude protein than the starting diets. T h e food eaten by each group was recorded weekly. Procedure I n both experiments 200 day-old cockerels of the RIR x LS cross and of the hybrid strain were given the control starting diet for 3 or 4 days and then weighed. Exceptionally light or heavy birds were discarded and ninety-six were randomized to eight groups of twelve birds. These groups were randomized to pens and to the experimental starting diets. T h e sixteen groups (eight of each strain) were housed in separate pens within the same hut, which was provided with background heating, and there were infrared lamps in each pen to give the increased tempera...

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Meat Yield of Broilers of Different Breeds, Strains and Crosses

Cited by 21 publications

References 10 publications

Global diversity and genetic contributions of chicken populations from African, Asian and European regions

Global diversity and genetic contributions of chicken populations from African, Asian and European regions

The Influence of Breed and Sex on Live Performance, Dressing and Yield of Meat from 12-Week Old Broilers

Conversion of the energy of the food into edible energy by two types of table poultry

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