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Studies on Meat Performance and Carcass Quality in Lueyang Chickens and Their Crosses

Liu Fuzhu Liu Jinxing Wei Zhongyi (Department of Animal Science')  
The meat performance and carcass quality of Lueyang Chickens (LC) and their first filial generations (F^ were systematically determined under two nutrition levels. The results showed that. (1) 10-wks body weight (BW) was 923.Og and 783.3g, and feed consumption -to body weight (FCBW) was 2.83 and 3.07 resp.for White Lueyang Chickens(WLC)and Black Lfieyang Chickens (B'LC). (2) For Fj of WLC and BLC, 10-wks BW increased by 82.61% and 97.47%, and FCBW decreased by 14.84% and 18.73% resp. (3) Breast meat percentage and abdominal fat percentage of LC were significantly lower than their crosses and AA(P0.05).But dressing percentage and legs meat percentage had no difference among all experimental birds(P0.05). (4)Protein percentage in meat of LC was higher (P0.05) but fat percentage in meat was lower (P0.05) when compared with AA and their crosses.
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