Improvement the Genetic Potential of Local Chicken By Combination of Crossbreeding, Selection Method, Cellular Analysis and Nutritional Adjustment to Produce the Candidate of Local Layer

Abstract

The present research has been conducted in five stages: genetic selection, crossbreeding, cellular analysis, evaluating the nutritional requirements and egg production. This research used 10 adult male chickens from crossing between female of Kampung chicken with male of laying chicken and 60 female Arab (silver and golden). Crossing carried out by artificial insemination and all parameters measured on offspring. The research design used was randomized factorial (2x4) and data was processed statistically using analysis of variance. To be able to show the maximum genetic potential then any growth stage of chicken during the selection process were examined by nutrient requirements mainly protein and energy balance using feed conversion and feed efficiency parameters. The treatments of energy: protein balance were; A (3000 Kcal:21%), B(2900 Kcal:20%), C(2800 Kcal:19%) and D(2700 Kcal:18%). Analysis of cellular parameters (protein, RNA and mRNA) in muscle tissue was performed on F3 derivatives of Kamaras to indentify as laying hens and also evaluated the ability of production.At the end of period, other parameters were measured: egg production, egg quality (Haugh Unit and grade of eggs, egg shape and eggshell color). Research results showed that crossbreeding and selection based on the performance of the exterior on local chicken produced two type of local layer hen that meet the criteria of commercial laying hens: medium and heavy type of Kamaras chicken. The cellular analysis results showed that chicken Kamaras has characteristics similar to the laying hens where the pectoral muscle growth was very slow. Egg production of both types of Kamaras chicken much higher than pure kampung chicken ranged between 144-170 egg/year. Egg quality analysis resulted that the Kamaras chicken (both medium and heavy type) produced eggs with high quality especially in terms of Haugh unit values (> 70), egg weight, eggshell thickness, grade (A) and quality of egg yolk (reddish yellow) better than Kampung chicken or Arab chicken. However, energy and protein content in diet significantly affected the egg production and egg quality in both type of Kamaras chicken. In conclusion, the egg productivity and egg quality of Kamaras chicken as a the result of selection and crossbreeding program were better than other types of 78 Proceeding of the 2nd International Seminar on Animal Industry | Jakarta, 5-6 July 2012 local chickens. In fact, Kamaras could be developed as a candidate of local laying chicken for future.