Genotype and sex influencing dressing percentage, carcass parameters and meat quality properties in indigenous chickens

Indigenous or village or local  chickens  are  an important  source of animal protein in the form of meat and eggs, contribute to rural food security and are an important avenue for woman empowerment as indigenous chickens in poor communities are mostly owned by women in Sub Saharan Africa. There are many factors that affect dressing percentage, carcass traits and meat quality properties in indigenous chicken, such as genetics, nutrition, environment, and additives, however, genetics is one of the most important factors. The knowledge on variability of genotype of indigenous chicken accompanied by manipulation of their production system will  translate into a specific desirable  dressing percentage, carcass characteristic and meat quality properties, which is paramount criteria for consumers when it comes to making purchasing decisions. Therefore, using different indigenous chicken genotypes, the producer may sort to employ management practices which furnish with acceptable dressing percentage, carcass and meat quality properties which do not compromise and maintain health in consumers. However, very few studies have been reported on the utilization of different indigenous chickens genotypes in improvement of carcass and meat quality properties. Feeding systems, slaughter age and rearing systems are some of the environmental factors which have been examined in indigenous chickens to determine their influence on carcass and meat quality properties. It has been noted that varying the discrete variables such as genotype and sex had significant differences in the nature of corresponding carcass and meat quality properties in indigenous chickens. Variations in the genetic make-up and sexual dimorphism in indigenous chickens accounted for the observed differences in dressing percentage and carcass characteristic. The preceding review gives some insight on the influence of genotype and sex on dressing percentage, carcass parameters and meat quality properties in indigenous chickens.