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MEAT YIELD AND COOKED MEAT TASTE OF HYBRIDS FROM DIFFERENT GENETIC GROUPS IN A HOT-HUMID CLIMATE

Article Id: ARCC3419 | Page : 35 - 38
Citation :- MEAT YIELD AND COOKED MEAT TASTE OF HYBRIDS FROM DIFFERENT GENETIC GROUPS IN A HOT-HUMID CLIMATE.Indian Journal of Animal Research.2002.(36):35 - 38
M.A. Islam), G. Seeland2 , S.M. Bulbul and M.A.R. Howlider
Address : Department of Poultry Science, Bangladesh Agricultural University, Mymensingh, Bangladesh

Abstract

Sixty males and sixty one females day-old chicken belonging to 9 genetic groups, reared on littered floor were slaughtered at 8 weeks of age to compare meat yield traits. Organoleptic taste of their and shaver tropicbro broiler cooked meat were evaluated to compare the genetic groups on taste basis. The exotic purebreds, and exotic with indigenous crossbreds produced higher meat in winter than in summer. The exotic pure group r*r (392.4 g/bird), and r*n (285g/bird) produced the highest edible meat in both seasons. But r*n group was the best in terms of edible meat yield ratio. The edible meat yield ratio of r*n and r*r in both summer and winter were 34% and 32% respectively. The organoleptic taste value ranked the genetic groups sequentially as d*r, d*d, r*n, d*n, iv*iv, n*n, r*r and r*d.

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