Fat and Cholesterol Content of Breast and Thigh Meat of Local Fowls

The research was carried out to evaluate the influence of breed on fat and cholesterol content of breast and thigh meat of local fowls.  Tree breeds of local fowl consist of six male kampong chickens, Tegal ducks and muscovy ducks were applied.  An experimental method was used in this research.  Nested design was used.  The breeds of local fowl were as treatment, the part of carcass was as sub treatment and sample was as replication.  The result of the experiment showed that the part of carcass (breast and thigh) influenced meat fat and cholesterol content.  Breast meat had higher fat and cholesterol content than thigh meat.  Meat fat content had positive correlation with meat cholesterol. (Animal Production 5(2): 79-82 (2003) Key Words: Kampung Chicken, Duck, Muscovy, Breast, Thigh, Meat Fat and Meat Cholesterol

Carcass Evaluation of Crossbred Betweeen Cockerel Kampung Chicken and Layer Hen

The research was conducted to the characteristics of carcass evaluate crossbred between cockerel of kampung chicken and Lohman layer hen. Sixteen crossbred chickens and 16 kampung chickens were reared under a similar management from 2 - 12 weeks old. The chickens were given a commercial feed which contains 21% crude protein at 2 - 4 week old, and 14% crude protein and metabolizable energy 2800 kcal/kg at 4 - 12 weeks old. The data of carcass weight, rear back weight, fore back weight, breast weight, and thigh weight were collected. Meat and bone on breast and thigh were separated. The results showed that with under similar management and feeding, the carcass values of crossbred chicken were not significantly different with kampung chicken. The crossbred chickens have meat production rate of 2.83 times as compared to kampung chicken. Higher crude protein than 14% with a balance metabolizable energy will increase the quantity and quality of crossbred chicken carcass. (Animal Production 4(2): 71-76 (2002) Key Words : Carcass, Crossbred Kampung Chicken