P Genetic analysis of bone quality traits and growth in a random mating meat -

Classification of local chicken breeds based on their phenotypic and genetic characteristics is of interest. There is a risk of extinction for the local domestic breeds of chicken, so a great attention and efforts must go to the local genotypes in all areas of the kingdom of Saudi Arabia. However, many researches inferred that Saudi local chickens exhibited a large variation in body shape and feather colors. In the current study, 4 Saudi chicken breeds (Brown, Gray, Barred and Black) raised under high ambient temperature (32–34°C) of Al-Qassim province, Saudi Arabia were used to assess carcass quality. All birds were reared under similar managerial, environmental, and hygienic conditions. They received a diet containing 18% CP and 2850 kcal of ME/kg of diet. At 16 wkof age, a total of 40 cockerels (10/each breed) were assigned randomly to carcass evaluation. Feed was removed 6 h before killing. The live birds were weighed and killed by exsanguination and left to complete bleeding. Feathers were manually removed after scalding at 60°C for approximate 2 min. The bird was processed by removing the head, shanks and feet and eviscerated by removing the viscera. The carcass was then immersed in cold water. The carcass, thigh, drumstick and breast muscles (minor and major) were weighed. Each portion was expressed as a proportion of the live body weight. Data was subjected to a one-way ANOVA using JMP Ver. 8.0.1. The results revealed that the brown birds had a slightly heavier body weight compared with the other different breeds. The barred cockerels recorded a significantly (P < 0.05) higher carcass % when compared with the other breeds. On the other hand, the leg parts (thigh and drumstick) and breast muscles didn’t exhibit significant results among the different breeds. We conclude that Saudi brown breed recorded slightly heavier body weight. While the barred birds exhibited the highest carcass percentage compared with the other breeds. However, genetic improvement and selection procedure through breeding programs must be taken into consideration to improve body weight gain of the barred breed which has higher carcass relative weight.