Morphological and productive differences between Chinese pullet chickens and broilers
Abstract
The aim of this study was to comparatively investigate morphological and productive characteristics of Chinese silk chickens and broilers. The experiment involved rearing birds under controlled conditions and analysing slaughter products. Significant differences between the breeds were found: broilers had higher mean carcass weight but lower relative heart and stomach weight compared to Chinese silkie hens. At the same time, broilers showed greater leg yield. Morphological differences including neck length and wing area were established. Chemical analysis showed that the meat of Chinese silk chickens contained more protein and less fat than that of broilers. The results confirm the general patterns observed in different breeds of birds and indicate that Chinese silk chickens are promising for alternative poultry production. These chickens, characterised by higher meat protein content and disease resistance, could be an attractive resource for health-oriented production. While broilers remain the optimal choice for mass meat production due to their high meat productivity. The study emphasises the need to further explore the potential of Chinese silk chickens and other alternative breeds.