Chee Chicken Case Study

Thai indigenous chicken has been adjacent to Thai culture, traditional and way of life for a long time. They are easy raise and well adaptive in local environment, they are then popularly raised in every region of Thailand. Moreover, indigenous chicken meat is tastier and healthier with low fat and cholesterol than commercial broiler meat, resulting in its higher price in the market. However, there are some limitations of Thai indigenous chicken which are lower growth rate and less production than broilers. At present, local farmers normally lacked of knowledge of suitable breeding plan, especially, they have been selectively bred to a small size and agility for being a fighting cock. This situation might lead to a partially genetic identity loss. Thus, the objective

The indigenous chickens had lower L*, a* and b* value of breast skin, L* value of breast muscle, L* and b* value of thigh skin than broilers (P < 0.01) while thigh muscle of the Chee had higher a* value than broilers (P < 0.01). For water-holding capacity (WHC) the Chee chicken meat was better than broiler meat. However, higher drip loss percentage was found in breast muscle of the Chee fed with HP diet than other groups (P < 0.05). Considering in breeds effect showed WHC of Thai indigenous chicken higher than broiler. For IGF-1 gene expression, the expression was significantly different in the Chee breed, that the HP group had higher expression than other groups (P < 0.05). IGF-1 gene expression in liver and thigh muscle were not differ (P > 0.05). In conclusion, genetic diversity had relationship in Thai indigenous chicken in lower-Northern Thailand. Thai indigenous fed LP diet had economically worthwhile than that fed control and HP diet. IGF-1 gene expression in the brain could be an index of growth performance in Thai indigenous