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The performance of four purebred and four crossbred broilers were compared in regard to their dressing and ready-to-cook percentages of live weight and yield of edible cooked meat. Analysis of variance of the eviscerated carcass weight showed a highly significant difference due to progeny groups and sex with the purebred Cornish giving the highest yield. The yield of cooked edible meat was also found to be statistically significant among the progeny groups and sex. The meat-to-bone ratio was highest in White Cornish purebred (W.C. ♀ × W.C. ♂) females and New Hampshire × White Cornish crossbred (N.H. ♀ × W.C. ♂) females and lowest in White Rock purebred (W.R. ♀ × W.R. ♂) males and New Hampshire purebred (N.H. ♀ × N.H. ♂) males. On the whole the purebred White Cornish progeny or the crossbred progeny in which one of the parents involved was White Cornish, yielded higher meat-to-bone ratio though the purebred Red Cornish progeny has given a higher eviscerated weight as a percentage of live weight indicating that the eviscerated weight was due to the greater amount of bones present in the Red Cornish.
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Wahid et al. (1974) studied this question.
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