Department of Animal Genetics and Breeding, College of Veterinary Science and Animal Husbandry, NDUAT Kumarganj, Faizabad -224 229, (UP).
*Corresponding author: Dept. of Animal Genetics and Breeding, College of Veterinary Science & Animal Husbandry, Kumarganj, Faizabad - 224229 (UP), Email: nssagb@rediffmail.com.
Comparision of the carcass traits and sensory properties of meat between different genetic groupsofguineafowlandbroilerchickensat 16weeksofagerevealed thatthedressingandeviscerated weight percentage of broiler chickens were significantly lower from that all the guinea fowl groups, except from that of Pearl, where the differences were not significant. Percent giblet weight was lower (P<O.05) in broiler chickens (4.97) than in guinea fowls. Similarly, per cent meat yield was also lowest in broiler birds (67.77%), but significant only from that ofLXP cross. No differences were observed in between guinea fowls groups and broiler birds in their cuts ofcarcass except for per cent leg and wing weights. In general, guinea fowls scored higher grades than in broiler chickens in their sensory properties of raw meat at 16 weeks of age.
Broiler chickens, Carcass traits, Guinea fowls, Sensory quality
