1. DSpace at Chattogram Veterinary and Animal Sciences University
  2. Faculty of Veterinary Medicine
  3. Dept. of Genetics & Animal Breeding
  4. Production Report
Please use this identifier to cite or link to this item: http://dspace.cvasu.ac.bd/jspui/handle/123456789/1835
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dc.contributor.authorParvej, Mohammed-
dc.date.accessioned2023-05-29T04:45:03Z-
dc.date.available2023-05-29T04:45:03Z-
dc.date.issued2011-02-
dc.identifier.urihttp://dspace.cvasu.ac.bd/jspui/handle/123456789/1835-
dc.description.abstractThe experiment was conducted to analyze the weight of different parts of edible parts of chicken and chicken egg. This study showed that the percentage of weight of different parts of egg and chicken carcass in compared to standard level. Here the egg white percentage is 62.41% whereas the standard is 67% and the egg yolk is 29.95% whereas the standard is 33%. It is proved that the percentage of egg white and egg yolk are suboptimum. In case of chicken cuts, it is seen that the carcass weight chicken is 53.58% whereas the standard dressing percentage 60%, here the study showed that the carcass weight of chicken is suboptimum.en_US
dc.description.sponsorshipGenetics & Animal Breeding Departmenten_US
dc.language.isoenen_US
dc.publisherChattogram Veterinary & Animal Sciences University, KHULSHI, CHITTAGONG-4225.en_US
dc.titleA study on Meat and Egg products of chickenen_US
dc.typeTechnical Reporten_US
Appears in Collections:Production Report

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