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volume 43 issue 3 (september 2009) : 194-196

CARCASS AND EGG CHARACTERISTICS OF INDIGENOUS CHICKEN OF KASHMIR (KASHMIR FAVORELLA)

S
S. Iqbal
Z
Z. A. Pampori*
D
D. Hasin
1Division of Veterinary Physiology Sher-e-Kashmir University of Agricultural Sciences & Technology, Alusteng, Srinagar, Kashmir – 190006, India.

  • Submitted|

  • First Online |

  • doi

Cite article:- Iqbal S., Pampori* A. Z., Hasin D. (2025). CARCASS AND EGG CHARACTERISTICS OF INDIGENOUS CHICKEN OF KASHMIR (KASHMIR FAVORELLA). Indian Journal of Animal Research. 43(3): 194-196. doi: .

ABSTRACT

The indigenous chicken of Kashmir thrives at an altitude of 1500 to 2000 meters amsl. The
carcass characteristics of both sexes and egg quality were evaluated in the native chicken. Twenty
adult cock and hen were procured from different places of Kashmir known for indigenous chicken
rearing. Birds were slaughtered by halal method; scalding temperature of 62-630C did work
optimally for 1.5 minutes for cock and 55 seconds for hen. The average live weight was 1.72 ±
0.04 kg and 1.25 ± 0.02 kg for cock and hen respectively, which differed significantly (P< 0.01)
between the two sexes. Dressing percentage of 70.11 ± 0.66 for cock and 63.80 ± 1.59 for hen
were significantly different (P 0.01). There was no significat difference in blood and feather
percentage whereas the carcass yields did differ significantly (P

REFERENCES

  1. Abdelsamic, A.E.; et al (1983). Poult Sci 24: 383 – 390
  2. Adams, C.A. (1990). Poult. Guide. 27: 70.
  3. Aderemi, F. A. (2003). Proceedings of the 8th Annual Conference of Animal Science Association of Nigeria, Minna,Nigeria, September 2003, pp. 25-27.
  4. Iqbal, S and Pampori,Z. A. (2008). Livestock Res Rural Develop. 20: 11
  5. Johnson, C and McNab, J. M. (1983). British Poul Sci 24: 361 – 369
  6. Kondombo, S. R.et al (2003). Trop Anim Health Produ 35: 563-74.
  7. Merkley, J. W.et al (1980). Poul Sci 59: 1755-60
  8. Musa, H. H.et al (2006). Inter J Poul Sci 5: 530-533
  9. Panda, P .C. (1998). Textbook on Egg and Poultry Technology. Vikas Publishing House New Delhi
  10. Sams, A. R. (2005). Poultry Meat Processing. C R C Press. London.
  11. Snedecor, G. W and Cochran, W. G. (1967). Statistical Methods. 6th ed. Oxford and IBH.Publishing Co. New Delhi.
  12. Tamilvanan, T.et al (2003). Indian Vet. J. 80: 152-155.
  13. Winton, A. L and Barber Winton, K. (2003). Poultry Eggs. AGROBIOS, Jodhpur India
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    volume 43 issue 3 (september 2009) : 194-196

    CARCASS AND EGG CHARACTERISTICS OF INDIGENOUS CHICKEN OF KASHMIR (KASHMIR FAVORELLA)

    S
    S. Iqbal
    Z
    Z. A. Pampori*
    D
    D. Hasin
    1Division of Veterinary Physiology Sher-e-Kashmir University of Agricultural Sciences & Technology, Alusteng, Srinagar, Kashmir – 190006, India.

    • Submitted|

    • First Online |

    • doi

    Cite article:- Iqbal S., Pampori* A. Z., Hasin D. (2025). CARCASS AND EGG CHARACTERISTICS OF INDIGENOUS CHICKEN OF KASHMIR (KASHMIR FAVORELLA). Indian Journal of Animal Research. 43(3): 194-196. doi: .

    ABSTRACT

    The indigenous chicken of Kashmir thrives at an altitude of 1500 to 2000 meters amsl. The
    carcass characteristics of both sexes and egg quality were evaluated in the native chicken. Twenty
    adult cock and hen were procured from different places of Kashmir known for indigenous chicken
    rearing. Birds were slaughtered by halal method; scalding temperature of 62-630C did work
    optimally for 1.5 minutes for cock and 55 seconds for hen. The average live weight was 1.72 ±
    0.04 kg and 1.25 ± 0.02 kg for cock and hen respectively, which differed significantly (P< 0.01)
    between the two sexes. Dressing percentage of 70.11 ± 0.66 for cock and 63.80 ± 1.59 for hen
    were significantly different (P 0.01). There was no significat difference in blood and feather
    percentage whereas the carcass yields did differ significantly (P

    REFERENCES

    1. Abdelsamic, A.E.; et al (1983). Poult Sci 24: 383 – 390
    2. Adams, C.A. (1990). Poult. Guide. 27: 70.
    3. Aderemi, F. A. (2003). Proceedings of the 8th Annual Conference of Animal Science Association of Nigeria, Minna,Nigeria, September 2003, pp. 25-27.
    4. Iqbal, S and Pampori,Z. A. (2008). Livestock Res Rural Develop. 20: 11
    5. Johnson, C and McNab, J. M. (1983). British Poul Sci 24: 361 – 369
    6. Kondombo, S. R.et al (2003). Trop Anim Health Produ 35: 563-74.
    7. Merkley, J. W.et al (1980). Poul Sci 59: 1755-60
    8. Musa, H. H.et al (2006). Inter J Poul Sci 5: 530-533
    9. Panda, P .C. (1998). Textbook on Egg and Poultry Technology. Vikas Publishing House New Delhi
    10. Sams, A. R. (2005). Poultry Meat Processing. C R C Press. London.
    11. Snedecor, G. W and Cochran, W. G. (1967). Statistical Methods. 6th ed. Oxford and IBH.Publishing Co. New Delhi.
    12. Tamilvanan, T.et al (2003). Indian Vet. J. 80: 152-155.
    13. Winton, A. L and Barber Winton, K. (2003). Poultry Eggs. AGROBIOS, Jodhpur India
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