QUALITATIVE STUDY IN THE DIFFERENCES IN THE PROPORTIONS OF THE WEIGHTS OF MEAT, BONES AND SKIN IN EACH OF THE BROILER CHICKENS AND LOCAL LAYING HENS

This study was conducted in the Department of Science/College of Basic Education/ Mustansiriyah University for the period from 11/15/2021 to 3/15/2022, for the purpose of studying the effect of type and breed on skin, meat and bone weights in relation to the total weight of a chicken. Three weights of chicken were used in this study. The local meat is Lohman white type and the white Lohman red hens are (1300 gm, 1400 gm, 1500 gm) and each weight was distributed among five replicates and each duplicate was two chickens. 12.7%) and the highest average skin weight in laying hens for the same weight reached (300 gm) and (20%) (and significant differences were found between total weights at a significant level p<o.o1)) in terms of skin rates. The highest weight was also reached In meat at a weight of 1500 g in broiler chickens, which amounted to (994.25 g) and at a rate of (66.28 %), while the weight of meat for the same weight in laying hens reached (709 g) and at a percentage of (47.26%), and significant differences were found between the total weights at a significant level. p<o.o1)) in terms of meat rates. The bone weight of broiler chickens is close to all weights. It was according to the sequence (267.5 gm, 263.5 gm and 247.75 gm) and there were significant differences in bone weight in all weights taken from laying hens, and the highest average was in weight 1500 gm (307 g), and significant differences were found at the level of significance p