Performance of different multi-coloured broiler varieties in red lateritic agro-climatic region of West Bengal
Broiler Varieties' Performance in Red Lateritic West Bengal
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Authors
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Madhuchhanda khan
Rathindra Krishi Vigyan Kendra, Palli Siksha Bhavana, Visva-Bharati, Sriniketan, West Bengal 731236, India
Author
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Gopal Patra
Deptt. of Livestock Products and Technology, West Bengal University of Animal & Fishery Sciences,37 K.B. Sarani, Kolkata, India.
Author
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Annada Das
Deptt. of Livestock Products and Technology, West Bengal University of Animal & Fishery Sciences,37 K.B. Sarani, Kolkata, India.
Author
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S.M.S Anwar
Deptt. of Livestock Products and Technology, West Bengal University of Animal &Fishery Sciences,37 K.B. Sarani, Kolkata, India.
Author
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Avijit Haldar
ICAR-ATARI, Kolkata-97, Zone – V
Author
Keywords:
Coloured Broiler, Bodyweight, Proximate composition, Physico-chemical qualities, Sensory attributeAbstract
The aim of the study was to identify location-specific multi coloured broiler variety suitable to rear under small-scale farming situation in Birbhum district under red lateritic agro-climatic region of West Bengal. The current study was conducted to analyse the comparative performance of multi-colored broiler varieties namely Krishibro, CARIBRO -Dhanraja and Chabro under semi-intensive system of management in terms of growth, body weight gain, slaughter traits, proximate composition, physico-chemical and sensory attributes. The mean values for moisture, protein, fat and ash percentage ranged from 74.81-76.39%, 17.67-19.90%, 3.25-3.80% and 1.73-2.57% respectively. The sensory scores revealed that except for flavour, there were non-significant (p>0.05) differences in CARIBRO Dhanraja and Krishibro meat samples for the sensory attributes. The moisture %, pH and juiciness of all the three meat samples did not differ (p>0.05). The mean dressed weights ranged from 934.16 to 1256.00 g. The mean dressing % of the Chabro, Krishibro and CARIBRO Dhanraja birds ranged from 62.56 to76.80 % The mean pH values ranged from 5.59-5.85. The ranges of mean WHC (%) and cooking yield (%) were 59.37-64.83 % and 93.24-94.69 % respectively. CARIBRO Dhanraja variety was the best and had significantly higher (p<0.05) values among the test group of birds for live body weights at different rearing days, Benefit Cost (B/C) ratio, carcass characteristics, proximate composition, physico-chemical qualities and sensory attributes of meat followed by Krishibro and Chabro varieties
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