| dc.description.abstract | Chicken strain is one of the genetic factors that influences the final yields such as end-of-harvest body weight, carcass weight percentage and commercial cuts produced. This study aims to compare different strains strains, namely Cobb 500 and Cobb 700 strains on the percentage of carcass weight and commercial pieces produced. This research was conducted for 5 weeks starting from October 9 to November 12, 2023 on a broiler farm with a closed house cage system. Research location this research took place in the internal farm of PT Dinamika Megatama Citra, Bocek Village, Karang Ploso District, Malang Regency, East Java. Materials used in this study were finisher phase broiler chickens of Cobb 500 strain as many as 6,600 heads and Cobb 700 as many as 6,600 heads. The method used in this study was a completely randomized design (CRD) with 2 treatments (P1: Cobb 500 strain and P2: Cobb 700 strain) with 3 replicates of each treatment. In each replication, each partition contained 2,200 chickens. Sampling was done by taking 3 chickens in each replicate which were weighed and cut into pieces which will be weighed and cut so there are a total of 18 chickens used as samples. The variables observed in this study were live weight, carcass weight, percentage of carcass weight, commercial cuts and percentage of commercial cuts. This study was statistically analyzed using the idenpenden t-test with a real level of 5% (Steel and Torrie, 1993). The results showed that different strains affect the carcass weight, percentage of carcass weight, commercial pieces and percentage of commercial pieces of broiler chickens. Based on the results of the study it can be concluded that the cobb 500 strain has higher carcass weight and commercial piece weight (wings, back, breast, lower thigh and upper thigh) when compared to the cobb 700 strain. However, cobb 700 has a higher percentage of breast weight when compared to cobb 500. | en_US |
