BIBLIOGRAPHY SEG-IDEN,...
BIBLIOGRAPHY
SEG-IDEN, CHERRY MAE T. APRIL 2013. Carcass Characteristics of Native
Chickens Given Sweet Potato Leaves (Ipomoea batatas l.). Benguet State University, La
Trinidad, Benguet.
Adviser: Mary Arnel D. Garcia, MSc.
ABSTRACT
The study was conducted at the BSU Poultry Experimental Area, Balili, La
Trinidad, Benguet from October 29 – January 18 2013 to evaluate and compare the carcass
characteristics of native chickens given sweet potato leaves and commercial feeds.
Specifically, this study aimed to measure the carcass yield of sample birds in terms of
dressed weight; dressing percentage; percentages of the major cuts, minor cuts, and viscera;
lean, bone, skin yield of the carcasses; and analyze the nutrient composition of the
carcasses through proximate analysis.
A total of 12 sample birds were taken from a growth study. The birds were
distributed following the Randomized Complete Block Design (RCBD) due to their
varying ages. The experimental native chickens were fed with commercial feeds adlibitum
(T0) and sweet potato leaves + commercial feeds (T1)on a restricted time. Slaughtering was
done after 82 days of feeding trial when the birds were about 16 to 20 weeks of age.
On all carcass parameters evaluated, statistical analysis showed no significant
differences among the birds slaughtered. This signifies that the diet given did not affect the
carcass yield of the native chickens.
Carcass Characteristics of Native Chickens Given Sweet Potato Leaves (Ipomoea batatas l.)
SEG-IDEN, CHERRY MAE T. APRIL 2013
INTRODUCTION
White meat such as chicken meat is considered superior in health aspects to red
because of comparably low content of fat and cholesterol. Consumers also acknowledge
the relatively low price, the typically convenient portions, and the lack of religious
restriction against its consumption.
Poultry meat ranks quite higher than beef crops and red meat in conversion
efficiency, inspite of the use of forage crops by beef cattle and sheep, goat for meat
production. Poultry produce, eggs and meat, are cheaper sources of high quality proteinous
food and are very much useful to fight malnutrition (Jadhav and Siddique, 2007).
Although native chicken grow at a slower rate and produce less number of eggs
than commercial breeds, meat from them is more preferred by Filipinos because of its taste,
leanness, pigmentation and sustainability for special dishes. In the Cordillera, native
chicken along with the meat is very important in the people’s culture.
Native chickens are generally considered tastier and healthier because they are
usually raised in the backyards and they are not given medications such as antibiotics,
which could have residual effect to consumers. This is why consumers are willing to pay
for their higher price compared to commercial chicken.
This study would contribute reference materials on the use of sweet potato leaves
and commercial feeds as ration for native chickens. Moreover, it hopes to promote the use
of locally available green supplement in improving the carcass characteristics of native
chickens.
Carcass Characteristics of Native Chickens Given Sweet Potato Leaves (Ipomoea batatas l.)
SEG-IDEN, CHERRY MAE T. APRIL 2013
Generally, this study was conducted to evaluate and compare carcass characteristics
of native chickens given commercial feeds only and those given commercial feeds and
sweet potato leaves.
Specifically, this study aimed to measure the carcass yield of native chickens in
terms of dressed weight; dressing percentage; weight of major cuts and weight of other
cuts; and analyze the nutrient composition of the carcass through proximate analysis.
This study was conducted at the Meat Laboratory of the Animal Science
Department, BSU, La Trinidad, Benguet on January 2013.
Carcass Characteristics of Native Chickens Given Sweet Potato Leaves (Ipomoea batatas l.)
SEG-IDEN, CHERRY MAE T. APRIL 2013
REVIEW OF LITERATURE
Adding feed supplement to animals’ diet is practiced to improve feed efficiency,
animal appetite, and lessen production expenses. Francisco (1992) as cited by Lampacan
(2004) stated that the reason why poultry and livestock farmers practiced the giving of feed
supplement and other substances to the ration of the animal is to maximize productivity
and improve carcass quality.
Poultry Meat Consumption
The per person consumption of poultry meat has increased significantly since 1987.
A major increase in the per capita consumption of poultry meat began in the late 1970’s as
consumers became increasingly concerned about the level cholesterol in their diets. Poultry
meat is perceived by the consumers as having a lower level of cholesterol than beef or pork
(Gillespie, 1997).
According to Le Behan-Dval (2004), foods derived from animal products are
important source of nutrients in the human diet and play an increasing role in the human
nutrition in the future. In all aspects of animal products, poultry meat production growth,
in particular chicken meat, has been very speedy over the last decades and up to now
occupies second place in volume in the world just following pork, more and more concerns
have been focused on poultry meat quality and its food safety.
Carcass Quality and Characteristics
Five main characteristics contribute to overall eating quality meat. These are the
taste, texture, juiciness, appearance and odor. Among these characteristics, texture is
probably considered to be the most attribute by the average consumer. Mechanical factors
Carcass Characteristics of Native Chickens Given Sweet Potato Leaves (Ipomoea batatas l.)
SEG-IDEN, CHERRY MAE T. APRIL 2013
(tenderness) and juiciness (succulence) contribute to different meat texture. The tenderness
of meat is the sum total of the mechanical strength of skeletal muscle tissue and it’s
weakening during the post-mortem aging of meat. Meat tenderness originates in structural
and biochemical properties of skeletal muscle fibers, especially myofibrils and
intermediate filaments, and of the intramuscular connective tissue, the endomysium and
perymesium, which composed of collagen fibrils and fibers. Attractive appearance to
consumer of indigenous chicken meat is performed by its carcass conformation, skin or
meat color which might be related to chicken genotypes, feeds, rearing system or even
processing condition. There are many intrinsic and extrinsic factors including genotype or
breed, age, rearing system, feeds chemical composition, structure, and properties of muscle
and processing condition which can influence on different quality characteristics of chicken
meat (Wattanachant, 2008)
Coma (2000) as cited by Bayacsan (2008) sated that today, people are nowhealth
conscious and that they are particular on what they eat. As much as possible, the food
should be free from any toxic substances or chemical residues which are hazardous to man.
Because of the above reason, organically produced products, meat or vegetable is now
becoming popular. Consumers are even willing to pay higher price for it. He also
mentioned that nutrition may have significant effect on certain attributes of meat quality,
but one should not forget its interrelation with other elements of production process like
genetics, handling and slaughter.
Paris (1998) sated that a poultry carcass should produce high yield of meat of good
nutritional value and eating quality. As commodity, it has to meet the requirements of the
Carcass Characteristics of Native Chickens Given Sweet Potato Leaves (Ipomoea batatas l.)
SEG-IDEN, CHERRY MAE T. APRIL 2013
consumer in terms of attractive color and appearance of the product offered. Also include
the nutritive and the smell and especially free from chemical residues.
According to Sapling (2012), chicken meat is so far least expensive and this is
probably the greatest reason why people prefer to buy. Also, it has a number of nutritional
properties. Nutritionally, people eat chicken meat for its high-quality protein and its low
fat content compared to red meats.
In 1992, Martin reported that visual traits of the carcass are of practical importance
once they are the qualities that can be evaluated.
Gill (2000) stated that to produce a good quality of meat, it is best to use organic
feeds which are formulated ration without using synthetic chemicals. Formulated ration
such as organic feeds are more economical than commercial feeds. Organic chicken refers
to animals reared in semi out-door conditions and feed diets without using chemicals. He
also reported that the threshold for organic feed components rises to 80 % and it could
become 100 % within five years. Even synthetic amino acids such as lysine and methionine
will be questionable.
Carcass Characteristics of Native Chickens Given Sweet Potato Leaves (Ipomoea batatas l.)
SEG-IDEN, CHERRY MAE T. APRIL 2013
MATERIALS AND METHODS
Materials
The materials that were used in this study are 12 heads of native chickens with ages
ranging from 16 weeks old to 20 weeks old. These were taken from a previous growth
study with the following treatments:
T0- commercial feeds
T1- commercial feeds + sweet potato leaves
Each treatment had three blocks with four birds per block.
In the growth study, the birds in T0 were given commercial feeds on ad libitum
basis, while those in T1 were given commercial feeds on a restricted time (6 am to 8 am; 4
pm to 6 pm) and sweet potato leaves ad libitum (9 am to 3 pm).
Slaughtering materials that were used are as follows: scalding vat, knives, chopping
board, digital weighing scale, camera, containers, water, record book and ball pen.
Methods
Pre-slaughter preparation. A total of 12 bids were taken from the two treatments of
the growth study. Two birds (one male + one female) represented each of the three blocks.
Before dressing, the birds were fasted for 12 hours but were provided with ad
libitum water. All slaughtering materials used were thoroughly washed before using. Good
hygienic practices were strictly followed during the slaughtering process. At least seven
gallons of clean water was allotted for each bird to be slaughtered to ensure a thoroughly
clean carcass.
Carcass Characteristics of Native Chickens Given Sweet Potato Leaves (Ipomoea batatas l.)
SEG-IDEN, CHERRY MAE T. APRIL 2013
Slaughtering of the birds. At the time of slaughtering, each bird was secured by a
helper holding both shanks with one hand and both wings at its base with the other to
prevent struggling. The bird was raised by approximately 45 degrees so that caudal part is
higher than the head to accomplish complete bleeding. The bird was bled by cutting the
throat just behind the lower mandible at the left side of the neck. Plucking or de-feathering
was performed by immersing each bird in the scalding vat with hot water with a
temperature ranging from 80-870C.
Carcass yield evaluation. First, the head, feet and neck were removed and weighed
separately. Second, the internal organs and intestines were removed and also weighed
separately. Internal organs include the heart, liver and gizzard. The intestines were weighed
with ingesta. Next, the dressed carcass was weighed to get the dressed weight, and then
fabricated into major cuts namely: breast, back, thigh and drumstick and weighed
individually. After recording the weights, the lean, fat, and bone from the carcasses were
separated to get the yield of each component.
Proximate analysis. Approximately 100 g of breast muscle was obtained from the
carcasses per treatment and was brought to the Department of Science and Technology
(DOST-CAR), La Trinidad, Benguet for moisture, crude fat, crude protein, ash, and energy
content analysis.
Data Gathered
1. Slaughter weight (kg). This was obtained by weighing the fasted birds prior to
slaughter using a digital weighing scale.
2. Dressed weight (kg). This was the weight of the slaughtered bird after plucking
the feathers with the head, neck, feet and entrails off.
Carcass Characteristics of Native Chickens Given Sweet Potato Leaves (Ipomoea batatas l.)
SEG-IDEN, CHERRY MAE T. APRIL 2013
3. Weight of major cuts (kg). This was the individual weight of the major cuts after
dressing and fabrication. Major cuts include the breast, back, wings, legs, and drumstick.
4. Weight of minor cuts (kg). This was the individual weight of the minor cuts after
dressing and fabrication. Minor cuts include the head, neck and feet.
5.Weight of viscera (kg). This was the weight of the internal organs and intestines.
a. Weight of giblets (kg). This was the individual weight of the giblets after
dressing and fabrication. Giblets include the liver, heart and gizzard.
b.Weight of the intestines (g). This was the weight of the small and large
intestines with ingesta.
6. Weight of lean (g). This was the total weight of the lean obtained from the
carcass.
7. Weight of bone (g). This was the total weight of bones obtained from the carcass.
8. Weight of skin (g). This was the total weight of the skin obtained from the
carcass.
Data Computed
1.Dressing percentage. This was obtained by dividing the dressed weight by
slaughter weight then multiplied by 100.
2. Percent major cuts. This was obtained by dividing the weight of breast, back,
wings, and drumstick individually by the dressed weight then multiplied by 100.
3. Percent minor cuts. This was obtained by dividing the weight of head, feet and
neck by the slaughter weight then multiplied by 100.
4 .Percent viscera. This was obtained by dividing the weight of viscera by the
slaughter weight then multiplied by 100.
Carcass Characteristics of Native Chickens Given Sweet Potato Leaves (Ipomoea batatas l.)
SEG-IDEN, CHERRY MAE T. APRIL 2013
a. Percent of giblets. This was obtained by dividing the weight of liver, heart and
gizzard by the slaughter weight then multiplied by 100.
b. Percent of intestines. This was obtained by dividing the weight of intestines with
ingesta by the slaughter weight then multiplied by 100.
5. Bone yield (%). This was obtained by dividing the weight of bone by the dressed
weight then multiplied by 100.
6. Lean yield (%). This was obtained by dividing the weight of lean by the dressed
weight then multiplied by 100.
7. Skin yield (%). This was obtained by dividing the weight of skin by the dressed
weight then multiplied by 100.
Statistical Analysis
All data were analyzed using the analysis of variance appropriate for Randomized
Complete Block Design (RCBD). Means were compared using the Least Significant
Difference (LSD) test.
Carcass Characteristics of Native Chickens Given Sweet Potato Leaves (Ipomoea batatas l.)
SEG-IDEN, CHERRY MAE T. APRIL 2013
RESULTS AND DISCUSSION
Slaughter Weight, Dressed Weight,
and Dressing Percentage
Table 1 shows that the native chickens given commercial feeds (T0) and those given
commercial feeds + sweet potato leaves (T1) had comparable slaughter weights (Figure 1)
with a mean of 1.3433 kg and 1.2333 kg, respectively. After dressing (Figure 2), the
weights of the carcasses produced from the two treatments were also statistically the same.
Birds fed with commercial feeds had 0.8067 kg while birds fed with sweet potato +
commercial feeds had 0.8294 kg. The dressing percentage computed from both treatments
also produced comparable output of 59.94 % from birds fed with commercial feeds and
59.42 % from birds fed with sweet potato + commercial feeds. This signifies that the sweet
potato leaves did not affect the slaughter weight, dressed weight, and dressing percentage
of the native chickens.
On the other hand, statistical analysis shows that the blocks are significantly
different from each other with block 2 having the highest mean of 1.7125 kg and block 3
having the lowest mean of 1.1562 kg. This significant difference is attributed to their
differences on their final weights.
Table 1. Slaughter weight, dressed weight, and dressing percentage
TREATMENT
SLAUGHTER
DRESSSED
DRESSING
WEIGHT (kg)
WEIGHT (kg)
PERCENTAGE
(%)
Commercial feeds
1.3433
0.8067
59.94
Commercial feeds +
1.2333
0.8294
59.42
sweet potato
Means with the no superscript are not significantly different (P ≥ 0.05) LSD
Carcass Characteristics of Native Chickens Given Sweet Potato Leaves (Ipomoea batatas l.)
SEG-IDEN, CHERRY MAE T. APRIL 2013
Fgure 1. Slaughter weight of the native chickens at 16 to 20 weeks old
Figure 2. Weighing the birds for dressed weight
Carcass Characteristics of Native Chickens Given Sweet Potato Leaves (Ipomoea batatas l.)
SEG-IDEN, CHERRY MAE T. APRIL 2013
Weight of the Major Cuts
Major cuts include the breast, back, wings, drumstick and thigh (Figure 3). The
weights of these cuts as well as the percent weights in proportion to the dressed weight are
presented in Table 2. In all percentages of the major cuts, no significant difference was
detected by LSD. This suggests that the sweet potato leaves did not have an effect on the
weights of the major cuts.
Breast. Percent of breast is comparable among the birds fed with commercial feeds
and sweet potato leaves + commercial feeds as shown by the mean percentages of 28.37%
and 29.20 %, respectively. These values are within the range of the industry standard which
is 28-30% (Acker, 2003).
Back. Percent of back from T0 (23.33%) and T1 (21.11%) is comparable to the
industry standard which is 20-22% (back and neck).
Wings. The percentage of wings for birds fed with commercial feeds which is
13.66% and those birds fed with sweet potato + commercial feeds which is 13.50% is also
within the range of the industry standard which is 12% to 14%.
Drumstick. Percentages of 16.90% and 25.70% from birds fed with commercial
feeds and those birds fed with sweet potato + commercial feeds, respectively, are
apparently higher than the industry standard of 14% -16%.
Thigh. The percentage thigh of birds fed with commercial feeds and birds fed sweet
potato + commercial feeds was 17.87 % and 18.97 %, respectively. These values are higher
compared to the 15% -17% industry standard (Acker, 2003).This would suggest that the
native chickens had more developed thighs.
Carcass Characteristics of Native Chickens Given Sweet Potato Leaves (Ipomoea batatas l.)
SEG-IDEN, CHERRY MAE T. APRIL 2013
Table 2. Weights of the major cuts and as percent of the dressed weight
MAJOR CUTS
TREATMENTS
COMMERCIAL FEEDS SWEET POTATO +
CF
kg %
kg %
Breast
0.645 29.21
0.207 28.37
Back
0.140 25.33
0.125 21.12
Wings
0.108 12.12
0.100 13.66
Drumstick
0.140 17.13
0.125 16.90
Thigh
0.155 18.97
0.130 16.90
Means with no superscript are not significantly different by LSD.
back
breast
wings
legs (drumstick & thigh)
Figure 3. Weighing the major cuts
Carcass Characteristics of Native Chickens Given Sweet Potato Leaves (Ipomoea batatas l.)
SEG-IDEN, CHERRY MAE T. APRIL 2013
Weight of Minor Cuts
Table 3 presents the weight and percent of minor cuts as affected by the treatments.
Minor cuts include the head, feet, and neck (Figure 4). Statistical analysis revealed that
these cuts are comparable between the two treatments. Mean percentages of the head, feet,
and neck for birds given commercial feeds are 5.56%, 5.16% and 10.24%, respectively. On
the other hand, mean percentages of the head, feet, and neck for birds given commercial
feeds and sweet potato are 5.37%, 6.09%, and 9.67%, respectively.
neck
neck
feet
head
Figure Figure 4. Weighing the minor cuts
Table 3. Weights of minor cuts and as percent of the slaughter weight
MINOR CUTS
TREATMENTS
COMMERCIAL FEEDS SWEET POTATO + CF
kg %
kg %
Head
0.0383 0.074
0.050 3.645
Neck
0.415 6.042
0.474 4.887
Feet
0.038 3.310
0.039 3.217
Means with no superscript are not significantly different by LSD
Carcass Characteristics of Native Chickens Given Sweet Potato Leaves (Ipomoea batatas l.)
SEG-IDEN, CHERRY MAE T. APRIL 2013
Weight of the Viscera
Table 4 presents the weight sand percent of the internal organs (heart, liver, and
gizzard) and intestines as affected by the treatments (T0- commercial feeds and T1- sweet
potato + commercial feeds). In T0, the mean percentages of the heart, liver, and gizzard are
1.14%, 4.16%, and 4.21%, respectively. On the other hand, birds fed with sweet potato +
commercial feeds had 1.06% for the heart, 3.94 for the liver, and 3.92% for the gizzard.
There were no significant differences detected by LSD. This means that the diet given did
not have an influence on the yield of the viscera.
Weight of Lean, Bone, and Skin
The weights of lean, bone and skin (Figure 5) as well as the percent weights in
proportion to the carcass weight are presented in Table 5. In all percentages of the lean,
bone and skin, no significant difference was detected by LSD. This suggests that the sweet
potato leaves did not have an effect on the weights of these cuts.
The percent lean and bone for the control treatment is 73.06% and 19.54%,
respectively and 70.44% and 20.97% for treatment 1. The figures for the percent lean are
Table 4. Weight of the viscera and as percent of the slaughter weight
VISCERA
TREATMENT
COMMERCIAL FEEDS SWEET POTATO + CF
kg %
kg %
Liver
0.031 4.164
0.030 3.941
Heart
0.009 0.675
0.008 0.625
Gizzard
0.031 2.494
0.030 2.444
Intestines
0.049 4.045
0.049 3.877
Means with no superscript are not significantly different by LSD.
Carcass Characteristics of Native Chickens Given Sweet Potato Leaves (Ipomoea batatas l.)
SEG-IDEN, CHERRY MAE T. APRIL 2013
skin
bone
skin
bone
lean
Figure 5. Weighing the skin, bone, and lean of the carcass
Table 5. Lean yield, bone yield, and skin yield (%)
YIELD
TREATMENTS
COMMERCIAL FEEDS
SWEET POTATO + CF
kg %
kg %
Lean
0.57073 0.06
0.535 70.44
Bone
0.166 19.54
0.143 20.97
Skin
0.068 7.40
0.054 8.33
Means with no superscript are not significantly different by LSD
very much higher compared to the lean yield of broilers which is only 40%. This proves
the leanness of meat from native chickens. Figures for the percent bone which are 19.54%
(T0) and 20.97% (T1) are also higher when compared to the bone yield of broilers which is
15%.
Proximate Analysis
Table 6 shows the proximate nutrient content of the carcasses. Breast muscle (100
g) from each treatment was taken and was subjected to laboratory examination at the
DOST-CAR Regional Service and Testing Laboratory for proximate nutrient analysis. The
breast was the part of the native chickens carcass selected because it is so far the most
muscled part of the carcass.
Carcass Characteristics of Native Chickens Given Sweet Potato Leaves (Ipomoea batatas l.)
SEG-IDEN, CHERRY MAE T. APRIL 2013
Table 6. Result of proximate nutrient analysis*
TREATMENT MOISTURE
CRUDE
CRUDE
ASH
ENERGY
FAT
PROTEIN
(%)
(%)
(%)
(%)
(kcal)
Commercial
72.83
0.21
25.14
1.31
104
feeds
Sweet potato
72.50
0.10
25.79
1.33
105
leaves + CF
*Analysis was done at the DOST-CAR Laboratory
Moisture. As shown in Table 6, carcasses of birds in T0- commercial feeds have
higher moisture content of 72.83% compared to T1-sweet potato + commercial feeds with
72.50%. These figures are lower compared to the moisture content of commercial chicken
which is 75% (Arganosa, 1986 as cited by PCARRD, 2011). This is because the birds were
about 16 weeks to 20 weeks when they slaughtered. Moisture content of meat decreases as
animals mature.
Crude fat. Proximate analysis revealed that native chickens fed with commercial
feeds have higher crude fat of 0.21 % compared to 0.10 % crude fat from those fed with
sweet potato leaves. This difference, though very minimal, can be considered as an effect
of the sweet potato leaves. These values are much lower than the 3.10% crude fat
(Arganosa, 1986 as cited by PCARRD, 2011) from meat of commercial chicken.
Crude protein. Native chickens fed with sweet potato have higher crude protein of
25.79 % compared to native chickens fed with commercial feeds having 25.14 %. When
these percentages are compared to the crude protein of broiler which is 20.60% (Arganosa,
1986 as cited by PCARRD, 2011), it can be proven that meat from native chickens are
indeed better source of protein compared to its commercial counterpart.
Carcass Characteristics of Native Chickens Given Sweet Potato Leaves (Ipomoea batatas l.)
SEG-IDEN, CHERRY MAE T. APRIL 2013
Ash. Ash content indicates the amount of minerals present in the meat. Proximate
analysis shows that native chickens fed with commercial feeds had 1.31 % which is more
or less the same with that birds fed with experimental ration of 1.33 %. Ash content from
commercial chicken is 1% (Arganosa, 1986 as cited by PCARRD, 2011). This implies that
meat from the native chickens contain more minerals.
Energy. The energy contents of the native chickens under the different treatments
are shown in Table 6. Results of proximate analysis revealed that the treatmentshad almost
the same value of 104 kcal (T0) and 105 kcal (T1).
Carcass Characteristics of Native Chickens Given Sweet Potato Leaves (Ipomoea batatas l.)
SEG-IDEN, CHERRY MAE T. APRIL 2013
SUMMARY, CONCLUSION, AND RECOMMENDATIONS
Summary
This study was conducted to evaluate the carcass characteristics of native chickens
fed with commercial feeds and sweet potato leaves. Specifically, it aimed to determine the
effect of the diet on carcass yield such as dressed weight; dressing percentage; weights and
percentages of major cuts, minor cuts, viscera, lean, bone and skin. Also, it aimed to
determine the nutrient composition of the carcass through proximate analysis.
Carcass evaluation was done by dressing two sample birds (one male + one female)
taken from a growth study. Native chickens in T0 were given commercial feeds (adlibitum)
while T1 was given commercial feeds and sweet potato leaves (restricted time). After 82
days of feeding trial, the birds weighed at least one kg at the time of slaughter.
In all measures evaluated, results have no significant difference which means that
the diet given did not influence the carcass yield of the experimental birds.
Nevertheless, it is worth nothing that results of the proximate analysis shows an
appreciable increase in the crude protein and ash content and reduced crude fat of the meat
when fed with sweet potato leaves.
Carcass Characteristics of Native Chickens Given Sweet Potato Leaves (Ipomoea batatas l.)
SEG-IDEN, CHERRY MAE T. APRIL 2013
Conclusion
It is concluded that carcass yield was not improved by the diet given; however, the
proximate nutrient composition was improved to some extent.
Recommendations
Based on the result of this study, giving commercial feeds and sweet potato leaves
to native chickens on a restricted time can be adopted to produce more nutritious meat
while maintaining the leanness of the carcass. Nowadays, these traits are the ones
demanded by health conscious consumers.
Carcass Characteristics of Native Chickens Given Sweet Potato Leaves (Ipomoea batatas l.)
SEG-IDEN, CHERRY MAE T. APRIL 2013
LITERATURE CITED
BAYACSAN, R. S. 2008. Carcass Yield and Quality of Cobb and Hubbard broiler fed with
varying levels of okara (Soybean Pulp). Unpublished BS Thesis Book.Benguet
State University, La Trinidad, Benguet. P.5
COMA, V. 2000. Feeding Guidelines for meat ND PIG PROGRESS 16 (10) : 16-17
GILLESPIE, J. R. 1997. Modern Livestock and Poultry Production.Delmar Publishers.
USA. Pp. 634-635
JADHAV, N. V. and M. F. SIDDIQUE. 2007. Handbook of poultry Production and
management. Jaypee Brothers Medical (P) Ltd. P.3
LAMPACAN, V. W. 2004. The carcass Characteristics of Broiler Fed with different level
of Carrot Meal Under La Trinidad condition. Unpublished BS Thesis book.Benguet
State University, La Trinidad, Benguet. P.4
LE BEHAN-DVAL, 2004. Genetic Variability within and between breeds of Poultry
technological meat quality.World’s Poult. Sci. P.331
PARIS, C.G. 1998. Correlation analysis between liveweight and some related dressed
carcass and turkey. Unpublished BS Thesis book.Benguet State University, La
Trinidad, Benguet. P.5
Philippine Council for Agriculture, Forestry and Natural Resources Research and
Development (PCARRD). 2011. Philippines Recomments for Meat Processing..
P.3
SAPLING, J. C. 2012. Effect of Supplementing Broilers Ration with varying levels of
Dried Tumeric (Curcuma Longa l.) on some Carcass Characteristics. Unpublished
BS Thesis.Benguet State University, La Trinidad, Benguet. P.1
WATTANACHANT, N. S. 2008. Factors Affecting Quality Characteristics of Thai
Indigenous
Chicken
Meat.Poultry
Science.
http://
sutlib2.sut.ac.th/sutjournal/files/H125273f.pdf. retrieved on August 10, 2012.
Carcass Characteristics of Native Chickens Given Sweet Potato Leaves (Ipomoea batatas l.)
SEG-IDEN, CHERRY MAE T. APRIL 2013
SEG-IDEN, CHERRY MAE T. APRIL 2013. Carcass Characteristics of Native
Chickens Given Sweet Potato Leaves (Ipomoea batatas l.). Benguet State University, La
Trinidad, Benguet.
Adviser: Mary Arnel D. Garcia, MSc.
ABSTRACT
The study was conducted at the BSU Poultry Experimental Area, Balili, La
Trinidad, Benguet from October 29 – January 18 2013 to evaluate and compare the carcass
characteristics of native chickens given sweet potato leaves and commercial feeds.
Specifically, this study aimed to measure the carcass yield of sample birds in terms of
dressed weight; dressing percentage; percentages of the major cuts, minor cuts, and viscera;
lean, bone, skin yield of the carcasses; and analyze the nutrient composition of the
carcasses through proximate analysis.
A total of 12 sample birds were taken from a growth study. The birds were
distributed following the Randomized Complete Block Design (RCBD) due to their
varying ages. The experimental native chickens were fed with commercial feeds adlibitum
(T0) and sweet potato leaves + commercial feeds (T1)on a restricted time. Slaughtering was
done after 82 days of feeding trial when the birds were about 16 to 20 weeks of age.
On all carcass parameters evaluated, statistical analysis showed no significant
differences among the birds slaughtered. This signifies that the diet given did not affect the
carcass yield of the native chickens.
Carcass Characteristics of Native Chickens Given Sweet Potato Leaves (Ipomoea batatas l.)
SEG-IDEN, CHERRY MAE T. APRIL 2013
INTRODUCTION
White meat such as chicken meat is considered superior in health aspects to red
because of comparably low content of fat and cholesterol. Consumers also acknowledge
the relatively low price, the typically convenient portions, and the lack of religious
restriction against its consumption.
Poultry meat ranks quite higher than beef crops and red meat in conversion
efficiency, inspite of the use of forage crops by beef cattle and sheep, goat for meat
production. Poultry produce, eggs and meat, are cheaper sources of high quality proteinous
food and are very much useful to fight malnutrition (Jadhav and Siddique, 2007).
Although native chicken grow at a slower rate and produce less number of eggs
than commercial breeds, meat from them is more preferred by Filipinos because of its taste,
leanness, pigmentation and sustainability for special dishes. In the Cordillera, native
chicken along with the meat is very important in the people’s culture.
Native chickens are generally considered tastier and healthier because they are
usually raised in the backyards and they are not given medications such as antibiotics,
which could have residual effect to consumers. This is why consumers are willing to pay
for their higher price compared to commercial chicken.
This study would contribute reference materials on the use of sweet potato leaves
and commercial feeds as ration for native chickens. Moreover, it hopes to promote the use
of locally available green supplement in improving the carcass characteristics of native
chickens.
Carcass Characteristics of Native Chickens Given Sweet Potato Leaves (Ipomoea batatas l.)
SEG-IDEN, CHERRY MAE T. APRIL 2013
Generally, this study was conducted to evaluate and compare carcass characteristics
of native chickens given commercial feeds only and those given commercial feeds and
sweet potato leaves.
Specifically, this study aimed to measure the carcass yield of native chickens in
terms of dressed weight; dressing percentage; weight of major cuts and weight of other
cuts; and analyze the nutrient composition of the carcass through proximate analysis.
This study was conducted at the Meat Laboratory of the Animal Science
Department, BSU, La Trinidad, Benguet on January 2013.
Carcass Characteristics of Native Chickens Given Sweet Potato Leaves (Ipomoea batatas l.)
SEG-IDEN, CHERRY MAE T. APRIL 2013
REVIEW OF LITERATURE
Adding feed supplement to animals’ diet is practiced to improve feed efficiency,
animal appetite, and lessen production expenses. Francisco (1992) as cited by Lampacan
(2004) stated that the reason why poultry and livestock farmers practiced the giving of feed
supplement and other substances to the ration of the animal is to maximize productivity
and improve carcass quality.
Poultry Meat Consumption
The per person consumption of poultry meat has increased significantly since 1987.
A major increase in the per capita consumption of poultry meat began in the late 1970’s as
consumers became increasingly concerned about the level cholesterol in their diets. Poultry
meat is perceived by the consumers as having a lower level of cholesterol than beef or pork
(Gillespie, 1997).
According to Le Behan-Dval (2004), foods derived from animal products are
important source of nutrients in the human diet and play an increasing role in the human
nutrition in the future. In all aspects of animal products, poultry meat production growth,
in particular chicken meat, has been very speedy over the last decades and up to now
occupies second place in volume in the world just following pork, more and more concerns
have been focused on poultry meat quality and its food safety.
Carcass Quality and Characteristics
Five main characteristics contribute to overall eating quality meat. These are the
taste, texture, juiciness, appearance and odor. Among these characteristics, texture is
probably considered to be the most attribute by the average consumer. Mechanical factors
Carcass Characteristics of Native Chickens Given Sweet Potato Leaves (Ipomoea batatas l.)
SEG-IDEN, CHERRY MAE T. APRIL 2013
(tenderness) and juiciness (succulence) contribute to different meat texture. The tenderness
of meat is the sum total of the mechanical strength of skeletal muscle tissue and it’s
weakening during the post-mortem aging of meat. Meat tenderness originates in structural
and biochemical properties of skeletal muscle fibers, especially myofibrils and
intermediate filaments, and of the intramuscular connective tissue, the endomysium and
perymesium, which composed of collagen fibrils and fibers. Attractive appearance to
consumer of indigenous chicken meat is performed by its carcass conformation, skin or
meat color which might be related to chicken genotypes, feeds, rearing system or even
processing condition. There are many intrinsic and extrinsic factors including genotype or
breed, age, rearing system, feeds chemical composition, structure, and properties of muscle
and processing condition which can influence on different quality characteristics of chicken
meat (Wattanachant, 2008)
Coma (2000) as cited by Bayacsan (2008) sated that today, people are nowhealth
conscious and that they are particular on what they eat. As much as possible, the food
should be free from any toxic substances or chemical residues which are hazardous to man.
Because of the above reason, organically produced products, meat or vegetable is now
becoming popular. Consumers are even willing to pay higher price for it. He also
mentioned that nutrition may have significant effect on certain attributes of meat quality,
but one should not forget its interrelation with other elements of production process like
genetics, handling and slaughter.
Paris (1998) sated that a poultry carcass should produce high yield of meat of good
nutritional value and eating quality. As commodity, it has to meet the requirements of the
Carcass Characteristics of Native Chickens Given Sweet Potato Leaves (Ipomoea batatas l.)
SEG-IDEN, CHERRY MAE T. APRIL 2013
consumer in terms of attractive color and appearance of the product offered. Also include
the nutritive and the smell and especially free from chemical residues.
According to Sapling (2012), chicken meat is so far least expensive and this is
probably the greatest reason why people prefer to buy. Also, it has a number of nutritional
properties. Nutritionally, people eat chicken meat for its high-quality protein and its low
fat content compared to red meats.
In 1992, Martin reported that visual traits of the carcass are of practical importance
once they are the qualities that can be evaluated.
Gill (2000) stated that to produce a good quality of meat, it is best to use organic
feeds which are formulated ration without using synthetic chemicals. Formulated ration
such as organic feeds are more economical than commercial feeds. Organic chicken refers
to animals reared in semi out-door conditions and feed diets without using chemicals. He
also reported that the threshold for organic feed components rises to 80 % and it could
become 100 % within five years. Even synthetic amino acids such as lysine and methionine
will be questionable.
Carcass Characteristics of Native Chickens Given Sweet Potato Leaves (Ipomoea batatas l.)
SEG-IDEN, CHERRY MAE T. APRIL 2013
MATERIALS AND METHODS
Materials
The materials that were used in this study are 12 heads of native chickens with ages
ranging from 16 weeks old to 20 weeks old. These were taken from a previous growth
study with the following treatments:
T0- commercial feeds
T1- commercial feeds + sweet potato leaves
Each treatment had three blocks with four birds per block.
In the growth study, the birds in T0 were given commercial feeds on ad libitum
basis, while those in T1 were given commercial feeds on a restricted time (6 am to 8 am; 4
pm to 6 pm) and sweet potato leaves ad libitum (9 am to 3 pm).
Slaughtering materials that were used are as follows: scalding vat, knives, chopping
board, digital weighing scale, camera, containers, water, record book and ball pen.
Methods
Pre-slaughter preparation. A total of 12 bids were taken from the two treatments of
the growth study. Two birds (one male + one female) represented each of the three blocks.
Before dressing, the birds were fasted for 12 hours but were provided with ad
libitum water. All slaughtering materials used were thoroughly washed before using. Good
hygienic practices were strictly followed during the slaughtering process. At least seven
gallons of clean water was allotted for each bird to be slaughtered to ensure a thoroughly
clean carcass.
Carcass Characteristics of Native Chickens Given Sweet Potato Leaves (Ipomoea batatas l.)
SEG-IDEN, CHERRY MAE T. APRIL 2013
Slaughtering of the birds. At the time of slaughtering, each bird was secured by a
helper holding both shanks with one hand and both wings at its base with the other to
prevent struggling. The bird was raised by approximately 45 degrees so that caudal part is
higher than the head to accomplish complete bleeding. The bird was bled by cutting the
throat just behind the lower mandible at the left side of the neck. Plucking or de-feathering
was performed by immersing each bird in the scalding vat with hot water with a
temperature ranging from 80-870C.
Carcass yield evaluation. First, the head, feet and neck were removed and weighed
separately. Second, the internal organs and intestines were removed and also weighed
separately. Internal organs include the heart, liver and gizzard. The intestines were weighed
with ingesta. Next, the dressed carcass was weighed to get the dressed weight, and then
fabricated into major cuts namely: breast, back, thigh and drumstick and weighed
individually. After recording the weights, the lean, fat, and bone from the carcasses were
separated to get the yield of each component.
Proximate analysis. Approximately 100 g of breast muscle was obtained from the
carcasses per treatment and was brought to the Department of Science and Technology
(DOST-CAR), La Trinidad, Benguet for moisture, crude fat, crude protein, ash, and energy
content analysis.
Data Gathered
1. Slaughter weight (kg). This was obtained by weighing the fasted birds prior to
slaughter using a digital weighing scale.
2. Dressed weight (kg). This was the weight of the slaughtered bird after plucking
the feathers with the head, neck, feet and entrails off.
Carcass Characteristics of Native Chickens Given Sweet Potato Leaves (Ipomoea batatas l.)
SEG-IDEN, CHERRY MAE T. APRIL 2013
3. Weight of major cuts (kg). This was the individual weight of the major cuts after
dressing and fabrication. Major cuts include the breast, back, wings, legs, and drumstick.
4. Weight of minor cuts (kg). This was the individual weight of the minor cuts after
dressing and fabrication. Minor cuts include the head, neck and feet.
5.Weight of viscera (kg). This was the weight of the internal organs and intestines.
a. Weight of giblets (kg). This was the individual weight of the giblets after
dressing and fabrication. Giblets include the liver, heart and gizzard.
b.Weight of the intestines (g). This was the weight of the small and large
intestines with ingesta.
6. Weight of lean (g). This was the total weight of the lean obtained from the
carcass.
7. Weight of bone (g). This was the total weight of bones obtained from the carcass.
8. Weight of skin (g). This was the total weight of the skin obtained from the
carcass.
Data Computed
1.Dressing percentage. This was obtained by dividing the dressed weight by
slaughter weight then multiplied by 100.
2. Percent major cuts. This was obtained by dividing the weight of breast, back,
wings, and drumstick individually by the dressed weight then multiplied by 100.
3. Percent minor cuts. This was obtained by dividing the weight of head, feet and
neck by the slaughter weight then multiplied by 100.
4 .Percent viscera. This was obtained by dividing the weight of viscera by the
slaughter weight then multiplied by 100.
Carcass Characteristics of Native Chickens Given Sweet Potato Leaves (Ipomoea batatas l.)
SEG-IDEN, CHERRY MAE T. APRIL 2013
a. Percent of giblets. This was obtained by dividing the weight of liver, heart and
gizzard by the slaughter weight then multiplied by 100.
b. Percent of intestines. This was obtained by dividing the weight of intestines with
ingesta by the slaughter weight then multiplied by 100.
5. Bone yield (%). This was obtained by dividing the weight of bone by the dressed
weight then multiplied by 100.
6. Lean yield (%). This was obtained by dividing the weight of lean by the dressed
weight then multiplied by 100.
7. Skin yield (%). This was obtained by dividing the weight of skin by the dressed
weight then multiplied by 100.
Statistical Analysis
All data were analyzed using the analysis of variance appropriate for Randomized
Complete Block Design (RCBD). Means were compared using the Least Significant
Difference (LSD) test.
Carcass Characteristics of Native Chickens Given Sweet Potato Leaves (Ipomoea batatas l.)
SEG-IDEN, CHERRY MAE T. APRIL 2013
RESULTS AND DISCUSSION
Slaughter Weight, Dressed Weight,
and Dressing Percentage
Table 1 shows that the native chickens given commercial feeds (T0) and those given
commercial feeds + sweet potato leaves (T1) had comparable slaughter weights (Figure 1)
with a mean of 1.3433 kg and 1.2333 kg, respectively. After dressing (Figure 2), the
weights of the carcasses produced from the two treatments were also statistically the same.
Birds fed with commercial feeds had 0.8067 kg while birds fed with sweet potato +
commercial feeds had 0.8294 kg. The dressing percentage computed from both treatments
also produced comparable output of 59.94 % from birds fed with commercial feeds and
59.42 % from birds fed with sweet potato + commercial feeds. This signifies that the sweet
potato leaves did not affect the slaughter weight, dressed weight, and dressing percentage
of the native chickens.
On the other hand, statistical analysis shows that the blocks are significantly
different from each other with block 2 having the highest mean of 1.7125 kg and block 3
having the lowest mean of 1.1562 kg. This significant difference is attributed to their
differences on their final weights.
Table 1. Slaughter weight, dressed weight, and dressing percentage
TREATMENT
SLAUGHTER
DRESSSED
DRESSING
WEIGHT (kg)
WEIGHT (kg)
PERCENTAGE
(%)
Commercial feeds
1.3433
0.8067
59.94
Commercial feeds +
1.2333
0.8294
59.42
sweet potato
Means with the no superscript are not significantly different (P ≥ 0.05) LSD
Carcass Characteristics of Native Chickens Given Sweet Potato Leaves (Ipomoea batatas l.)
SEG-IDEN, CHERRY MAE T. APRIL 2013
Fgure 1. Slaughter weight of the native chickens at 16 to 20 weeks old
Figure 2. Weighing the birds for dressed weight
Carcass Characteristics of Native Chickens Given Sweet Potato Leaves (Ipomoea batatas l.)
SEG-IDEN, CHERRY MAE T. APRIL 2013
Weight of the Major Cuts
Major cuts include the breast, back, wings, drumstick and thigh (Figure 3). The
weights of these cuts as well as the percent weights in proportion to the dressed weight are
presented in Table 2. In all percentages of the major cuts, no significant difference was
detected by LSD. This suggests that the sweet potato leaves did not have an effect on the
weights of the major cuts.
Breast. Percent of breast is comparable among the birds fed with commercial feeds
and sweet potato leaves + commercial feeds as shown by the mean percentages of 28.37%
and 29.20 %, respectively. These values are within the range of the industry standard which
is 28-30% (Acker, 2003).
Back. Percent of back from T0 (23.33%) and T1 (21.11%) is comparable to the
industry standard which is 20-22% (back and neck).
Wings. The percentage of wings for birds fed with commercial feeds which is
13.66% and those birds fed with sweet potato + commercial feeds which is 13.50% is also
within the range of the industry standard which is 12% to 14%.
Drumstick. Percentages of 16.90% and 25.70% from birds fed with commercial
feeds and those birds fed with sweet potato + commercial feeds, respectively, are
apparently higher than the industry standard of 14% -16%.
Thigh. The percentage thigh of birds fed with commercial feeds and birds fed sweet
potato + commercial feeds was 17.87 % and 18.97 %, respectively. These values are higher
compared to the 15% -17% industry standard (Acker, 2003).This would suggest that the
native chickens had more developed thighs.
Carcass Characteristics of Native Chickens Given Sweet Potato Leaves (Ipomoea batatas l.)
SEG-IDEN, CHERRY MAE T. APRIL 2013
Table 2. Weights of the major cuts and as percent of the dressed weight
MAJOR CUTS
TREATMENTS
COMMERCIAL FEEDS SWEET POTATO +
CF
kg %
kg %
Breast
0.645 29.21
0.207 28.37
Back
0.140 25.33
0.125 21.12
Wings
0.108 12.12
0.100 13.66
Drumstick
0.140 17.13
0.125 16.90
Thigh
0.155 18.97
0.130 16.90
Means with no superscript are not significantly different by LSD.
back
breast
wings
legs (drumstick & thigh)
Figure 3. Weighing the major cuts
Carcass Characteristics of Native Chickens Given Sweet Potato Leaves (Ipomoea batatas l.)
SEG-IDEN, CHERRY MAE T. APRIL 2013
Weight of Minor Cuts
Table 3 presents the weight and percent of minor cuts as affected by the treatments.
Minor cuts include the head, feet, and neck (Figure 4). Statistical analysis revealed that
these cuts are comparable between the two treatments. Mean percentages of the head, feet,
and neck for birds given commercial feeds are 5.56%, 5.16% and 10.24%, respectively. On
the other hand, mean percentages of the head, feet, and neck for birds given commercial
feeds and sweet potato are 5.37%, 6.09%, and 9.67%, respectively.
neck
neck
feet
head
Figure Figure 4. Weighing the minor cuts
Table 3. Weights of minor cuts and as percent of the slaughter weight
MINOR CUTS
TREATMENTS
COMMERCIAL FEEDS SWEET POTATO + CF
kg %
kg %
Head
0.0383 0.074
0.050 3.645
Neck
0.415 6.042
0.474 4.887
Feet
0.038 3.310
0.039 3.217
Means with no superscript are not significantly different by LSD
Carcass Characteristics of Native Chickens Given Sweet Potato Leaves (Ipomoea batatas l.)
SEG-IDEN, CHERRY MAE T. APRIL 2013
Weight of the Viscera
Table 4 presents the weight sand percent of the internal organs (heart, liver, and
gizzard) and intestines as affected by the treatments (T0- commercial feeds and T1- sweet
potato + commercial feeds). In T0, the mean percentages of the heart, liver, and gizzard are
1.14%, 4.16%, and 4.21%, respectively. On the other hand, birds fed with sweet potato +
commercial feeds had 1.06% for the heart, 3.94 for the liver, and 3.92% for the gizzard.
There were no significant differences detected by LSD. This means that the diet given did
not have an influence on the yield of the viscera.
Weight of Lean, Bone, and Skin
The weights of lean, bone and skin (Figure 5) as well as the percent weights in
proportion to the carcass weight are presented in Table 5. In all percentages of the lean,
bone and skin, no significant difference was detected by LSD. This suggests that the sweet
potato leaves did not have an effect on the weights of these cuts.
The percent lean and bone for the control treatment is 73.06% and 19.54%,
respectively and 70.44% and 20.97% for treatment 1. The figures for the percent lean are
Table 4. Weight of the viscera and as percent of the slaughter weight
VISCERA
TREATMENT
COMMERCIAL FEEDS SWEET POTATO + CF
kg %
kg %
Liver
0.031 4.164
0.030 3.941
Heart
0.009 0.675
0.008 0.625
Gizzard
0.031 2.494
0.030 2.444
Intestines
0.049 4.045
0.049 3.877
Means with no superscript are not significantly different by LSD.
Carcass Characteristics of Native Chickens Given Sweet Potato Leaves (Ipomoea batatas l.)
SEG-IDEN, CHERRY MAE T. APRIL 2013
skin
bone
skin
bone
lean
Figure 5. Weighing the skin, bone, and lean of the carcass
Table 5. Lean yield, bone yield, and skin yield (%)
YIELD
TREATMENTS
COMMERCIAL FEEDS
SWEET POTATO + CF
kg %
kg %
Lean
0.57073 0.06
0.535 70.44
Bone
0.166 19.54
0.143 20.97
Skin
0.068 7.40
0.054 8.33
Means with no superscript are not significantly different by LSD
very much higher compared to the lean yield of broilers which is only 40%. This proves
the leanness of meat from native chickens. Figures for the percent bone which are 19.54%
(T0) and 20.97% (T1) are also higher when compared to the bone yield of broilers which is
15%.
Proximate Analysis
Table 6 shows the proximate nutrient content of the carcasses. Breast muscle (100
g) from each treatment was taken and was subjected to laboratory examination at the
DOST-CAR Regional Service and Testing Laboratory for proximate nutrient analysis. The
breast was the part of the native chickens carcass selected because it is so far the most
muscled part of the carcass.
Carcass Characteristics of Native Chickens Given Sweet Potato Leaves (Ipomoea batatas l.)
SEG-IDEN, CHERRY MAE T. APRIL 2013
Table 6. Result of proximate nutrient analysis*
TREATMENT MOISTURE
CRUDE
CRUDE
ASH
ENERGY
FAT
PROTEIN
(%)
(%)
(%)
(%)
(kcal)
Commercial
72.83
0.21
25.14
1.31
104
feeds
Sweet potato
72.50
0.10
25.79
1.33
105
leaves + CF
*Analysis was done at the DOST-CAR Laboratory
Moisture. As shown in Table 6, carcasses of birds in T0- commercial feeds have
higher moisture content of 72.83% compared to T1-sweet potato + commercial feeds with
72.50%. These figures are lower compared to the moisture content of commercial chicken
which is 75% (Arganosa, 1986 as cited by PCARRD, 2011). This is because the birds were
about 16 weeks to 20 weeks when they slaughtered. Moisture content of meat decreases as
animals mature.
Crude fat. Proximate analysis revealed that native chickens fed with commercial
feeds have higher crude fat of 0.21 % compared to 0.10 % crude fat from those fed with
sweet potato leaves. This difference, though very minimal, can be considered as an effect
of the sweet potato leaves. These values are much lower than the 3.10% crude fat
(Arganosa, 1986 as cited by PCARRD, 2011) from meat of commercial chicken.
Crude protein. Native chickens fed with sweet potato have higher crude protein of
25.79 % compared to native chickens fed with commercial feeds having 25.14 %. When
these percentages are compared to the crude protein of broiler which is 20.60% (Arganosa,
1986 as cited by PCARRD, 2011), it can be proven that meat from native chickens are
indeed better source of protein compared to its commercial counterpart.
Carcass Characteristics of Native Chickens Given Sweet Potato Leaves (Ipomoea batatas l.)
SEG-IDEN, CHERRY MAE T. APRIL 2013
Ash. Ash content indicates the amount of minerals present in the meat. Proximate
analysis shows that native chickens fed with commercial feeds had 1.31 % which is more
or less the same with that birds fed with experimental ration of 1.33 %. Ash content from
commercial chicken is 1% (Arganosa, 1986 as cited by PCARRD, 2011). This implies that
meat from the native chickens contain more minerals.
Energy. The energy contents of the native chickens under the different treatments
are shown in Table 6. Results of proximate analysis revealed that the treatmentshad almost
the same value of 104 kcal (T0) and 105 kcal (T1).
Carcass Characteristics of Native Chickens Given Sweet Potato Leaves (Ipomoea batatas l.)
SEG-IDEN, CHERRY MAE T. APRIL 2013
SUMMARY, CONCLUSION, AND RECOMMENDATIONS
Summary
This study was conducted to evaluate the carcass characteristics of native chickens
fed with commercial feeds and sweet potato leaves. Specifically, it aimed to determine the
effect of the diet on carcass yield such as dressed weight; dressing percentage; weights and
percentages of major cuts, minor cuts, viscera, lean, bone and skin. Also, it aimed to
determine the nutrient composition of the carcass through proximate analysis.
Carcass evaluation was done by dressing two sample birds (one male + one female)
taken from a growth study. Native chickens in T0 were given commercial feeds (adlibitum)
while T1 was given commercial feeds and sweet potato leaves (restricted time). After 82
days of feeding trial, the birds weighed at least one kg at the time of slaughter.
In all measures evaluated, results have no significant difference which means that
the diet given did not influence the carcass yield of the experimental birds.
Nevertheless, it is worth nothing that results of the proximate analysis shows an
appreciable increase in the crude protein and ash content and reduced crude fat of the meat
when fed with sweet potato leaves.
Carcass Characteristics of Native Chickens Given Sweet Potato Leaves (Ipomoea batatas l.)
SEG-IDEN, CHERRY MAE T. APRIL 2013
Conclusion
It is concluded that carcass yield was not improved by the diet given; however, the
proximate nutrient composition was improved to some extent.
Recommendations
Based on the result of this study, giving commercial feeds and sweet potato leaves
to native chickens on a restricted time can be adopted to produce more nutritious meat
while maintaining the leanness of the carcass. Nowadays, these traits are the ones
demanded by health conscious consumers.
Carcass Characteristics of Native Chickens Given Sweet Potato Leaves (Ipomoea batatas l.)
SEG-IDEN, CHERRY MAE T. APRIL 2013
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USA. Pp. 634-635
JADHAV, N. V. and M. F. SIDDIQUE. 2007. Handbook of poultry Production and
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LAMPACAN, V. W. 2004. The carcass Characteristics of Broiler Fed with different level
of Carrot Meal Under La Trinidad condition. Unpublished BS Thesis book.Benguet
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P.3
SAPLING, J. C. 2012. Effect of Supplementing Broilers Ration with varying levels of
Dried Tumeric (Curcuma Longa l.) on some Carcass Characteristics. Unpublished
BS Thesis.Benguet State University, La Trinidad, Benguet. P.1
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Carcass Characteristics of Native Chickens Given Sweet Potato Leaves (Ipomoea batatas l.)
SEG-IDEN, CHERRY MAE T. APRIL 2013