Comparative study of production performance and meat quality of two different local chicks,

Al- Dabbagh, Azad Shamsaddin; Abdullah, Mohammed Sulaiman; Ahmed, Bestoon Hassan; Sulaiman, Bnar Fouad

doi:10.58928/ku25.16212

	Comparative study of production performance and meat quality of two different local chicks,
Kirkuk University Journal for Agricultural Sciences (KUJAS)
Volume 16, Issue 2, June 2025, Pages 90-98 PDF (490.02 K)
Document Type: Research Paper
DOI: 10.58928/ku25.16212
Authors
Azad Shamsaddin Al- Dabbagh¹; Mohammed Sulaiman Abdullah^* ²; Bestoon Hassan Ahmed¹; Bnar Fouad Sulaiman¹
¹Animal Resources Dep. Coll. of Agric. Engi. Sci., Salahaddin University-Erbil
²Department of Animal Resources, College of Agricultural Engineering Sciences, Salahaddin University, Kirkuk St.–Erbil,Kurdistan Region, Iraq
Abstract
The goal of this study was to compare the production performance and meat quality of two Iraqi local chicken lines. The study was carried out between January 5, 2024, and June 5, 2024, at the Kani-Graw private field, which is 22 kilometers from Erbil City. 300 fertile eggs of two local line Iraqi Chickens (White and Black) were obtained from Agriculture Research Centre-Ministry of Agriculture-Baghdad. The hatchability percentage was 68%. Day old chicks hatched from eggs on 5 January 2024 of each line were divided randomly into four replications. The feeding system and lighting program were used based on ISA-BROWN guidance. The results cleared that, all production performance traits, which included the live body weight at 18 weeks of age, total weight gain, accumulative feed intake, feed conversion ratio, mortality percentage with production index, showed significant differences between the studied chick’s line, Black line showed higher total weight gain with lower mortality percentage and then higher production index than white line. The carcass parts, giblets, and inedible parts percentages, as it described that the white line was more significantly recorded on the carcass, thighs, neck, gizzard, skin with subcutaneous fat and Abdominal fat percentages than Black line. Likewise, the Black line was more significantly recorded breast, liver, spleen and Inedible parts than white line. The physical traits of breast meat cleared that the breast of white line recorded more significantly content of drip loss percentage than Black line, while Black line recorded more significantly content of W.H.C. percentage than white line. Furthermore, there were no significant variations in the cooking loss, pH value and breast color. In conclusion, Black line showed higher performance in production than white line.
Keywords
Iraqi local chicken; line; body weight; Feed conversion ratio; meat quality

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