Effect of different initial chick body weight categories on dressing percentage, giblet weight, abdominal fat, thigh and breast yields in broilers

Four hundred and eighty, day-old, commercial (Hubbard) broiler chicks divided into 4 initial chick body weight categories i.e., small (31-34g), medium (35-38g), A (39-42g) and A⁺(43-46g) were reared in an environmentally controlled broiler house under standard conditions of temperature, humidity and ventilation. The birds were fed in 4-phases containing the same metabolizable energy (2800Kcal/kg) and different crude protein levels at different phases. The experiment was conducted according to Completely Randomized Design (CRD). At the end of trial, 12 birds per treatment group were randomly picked up and slaughtered to collect the data regarding dressing percentage, carcass characteristics and relative weight of organs. The means were compared using Duncan’s Multiple Range (DMR) test. The chicks from A⁺(43-46g) body weight categories showed significantly (P>0.05) higher gizzard weight (empty), abdominal fat yield, and leg quarter yield as compared to the other chick categories, while, Post slaughter weight, dressing percentage, spleen weight, lungs weight and breast meat yield was not significantly (P>0.05) affected by different initial chick weight categories.

Keywords: initial chick weight, broiler, dressing percentage, giblet weight