Carcass traits of different strains of broiler chicks

Abstract

The object of this study was to compare the basic carcass traits of Hybro strain, as one of the most represented at our market for many years, and Ross 308 strain, watch is also represented in our country, but in considerable sualler volume. The experimental examination included conformation measures dressing percentages, the yields of most important main carcass parts and abdominal fat in Hybro G and Ross 308 chicks. The differences between average body weight of chicks prior to slaughtering (Hybro G 2097.50 g; Ross 308 1977.25 g) were insignificant (P > 0.05). Significant differences between average values of many conformation measures (shank length drumstick circumference, breast depth) in chicks, Hybro G and Ross 308 were established (P lt 0.05). The differences in average dressing percentages, as well as in yields of most important main carcass parts (breasts, drumsticks thighs) and abdominal eat between Hybro G and Ross 308 chisky were insignificant (P > 0.05).

Cilj ovog radaje da se uporedo ispitaju osnovne klanične karakteristike provenijence Hybro, kao jedne od najzastupljenijih na našem tržištu već duži niz godina i prove-nijence Ross 308 koja je takođe prisutna na našim prostorima, ali u daleko manjem obimu. Oglednim istraživanjem obuhvaćene su mere konformacije, klanični randmani i udeli najvažnijih osnovnih delova trupa i abdominalne masti pilića provenijenci Hybro G i Ross 308. Razlike prosečnih telesnih masa pre klanja pilića provenijenci Hybro G (2097,50 g) i Ross 308 (1977,25 g) nisu bile statistički značajne (P > 0,05). Zabeležene razlike prosečnih vrednosti apsolutnih pokazatelja, za veći broj osobina mera konformacije (dužina piska, obim bataka i dubina grudi) provenijenci Hybro G i Ross 308 bile su značajne na nivou 5%. Razlike u vrednostima randmana pilića provenijenci Hybro G i Ross 308 nisu pokazale statističku značajnost kao ni razlike procentualnog učešća naj-važnijih osnovnih delova trupa (grudi bataka i karabataka) i abdominalne masti.