Indigenous Chicken Production in Kenya: A Review

King'ori, A. M.; Wachira, A.M.; Tuitoek, J. K.

doi:10.3923/ijps.2010.309.316

Cited by 104 publications

(145 citation statements)

References 3 publications

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“…and capable of producing a reasonable amount of eggs and meat (Mekki et al, 2005;Aengwanich, 2007;Bekele et al, 2010;Kingori et al, 2010). The genetic control of heat tolerance is complex and has low heritability (El-Gendy & Washburn, 1995).…”

Section: Hsp70 Genotypes and Heat Tolerance Of Commercial And Native mentioning

confidence: 99%

Hsp70 Genotypes and Heat Tolerance of Commercial and Native Chickens Reared in Hot and Humid Conditions

Duangjinda

Tunim

Duangdaen

et al. 2017

Rev. Bras. Cienc. Avic.

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Heat tolerance in poultry production was obtained attention due to the need for genetic lines that can withstand climate changes. This study aimed at investigating heat tolerance in commercial and native broiler genetics, as well as the physiological and growth performance responses of HSP70 genotypes submitted to heat stress. In Experiment I, heterophil:lymphocyte (H:L) ratio, as an indicator of heat tolerance, was compared between commercial broilers (n = 100) and Thai native chickens (n = 100). Growing chickens (with similar initial weight) of each genetic strain were randomly divided into two groups: 1) thermoneutral environment (26 o C ± 2 o C) and 2) heat stress (36 o C ± 2 o C). The results showed that native chickens originating from a tropical environment presented lower H:L ratio and mortality rate compared with commercial broilers. In Experiment II, HSP70 genotypes were compared. PCR-RFLP was applied to identify the genotypes (C1C1, n = 38; C1C2, n = 38; and C2C2, n = 28). Ten-week-old chickens of each genotype were evaluated in the same environments described in Experiment I. Heat-stress indicators -respiratory rate (RR), cloacal temperature (CT), packed cell volume (PCV), and average daily gain (ADG) -were measured for three weeks. The significant difference in PCV indicated that C2C2 chickens were less tolerant to heat stress compared to other genotypes. The RR, CT, and ADG were not significantly different among all genotypes. Since the C2C2 genotype was shown to be sensitive to heat stress, C1C1 and C1C2 could be used as markers for heat-tolerant genetic strains of Thai indigenous chickens and hybrid commercial lines.

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Section: Hsp70 Genotypes and Heat Tolerance Of Commercial And Native mentioning

confidence: 99%

Hsp70 Genotypes and Heat Tolerance of Commercial and Native Chickens Reared in Hot and Humid Conditions

Duangjinda

Tunim

Duangdaen

et al. 2017

Rev. Bras. Cienc. Avic.

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“…Indigenous chickens (IC) have an advantage of being more adapted to local stressful conditions (Kingori et al, 2010) than exotic chicken. They are widely preferred by consumers because of their lean meat, more protein content, taste and pigmentation (Kingori et al, 2010;Fanatico et al, 2007;Horst, 1991), fetches higher price in the market compared to exotic hybrid birds (Islam and Nishibori, 2009) and is preferred by health-conscious consumers due to its low levels of cholesterol and fat (Jaturasitha et al, 2008).Despite high demand of IC products, the performance is low due to poor feeding among other challenges. Due to challenge in feed supply for the poultry sector, there has been introduction of unconventional feeds materials, such as Prosopis juliflora pods (Meseret et al, 2012), whose studies have proved it can be used to sustainably provide feed for the poultry subsector with remarkable performance (Al-Marzooqi et al, 2015).…”

Section: Introductionmentioning

confidence: 99%

Sensory attributes and quality of meat in improved indigenous chicken fed on Prosopis juliflora pods in Kenya

Wanjohi¹,

'ori²,

Wachira³

et al. 2017

Afr. J. Food Sci. Technol

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Evaluation ofthe sensory and meat quality was performed on Kenya Agricultural and Livestock Research Organization (KALRO) improved chicken (KIC) fed on diets incorporated with groundProsopis juliflora pods (GPJP. Breast and thigh samples were obtained from chicken fed on GPJPbased diets substituting whole diet at 0% (PJP-0), 10 % (PJP-10), 20% (PJP-20) and 30 % (PJP-30). Organoleptic characteristics were evaluated using questionnaires for attribute profiling and affective tests using trained and miniature consumer panels. Continuous anchored attribute scales and hedonic scale were used for sensory tests while meat quality was determined by Honikel method. Increasing the levels of GPJP had similar effect on Breast pH but PJP-20 had higher pH than cockerels offered PJP-0 and PJP-10 and pullets offered PJP-30. At 14 th day, pullet meat from PJP-0 had lower water holding capacity as compared to all other samples apart from cockerel samples from the same treatment. Pullets offered PJP-0 performed better in thigh and breast. In general acceptability (GA), 6.9% and 12.33% could be attributed to the effect of GPJP in thigh and breast in pullet and cockerel samples respectively. Results indicate that cockerels' meat had more favorable sensory effect than pullets' meat. Inclusion of 20% of GPJP in diet could be used to feed chicken while at the same time maintaining high quality meat desired by the consumers.

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“…Indigenous chicken are important source of eggs, quality white meat as protein food and income for the majority of the people living in the rural areas. The smallholder farmers usually let the chicken scavenge for feed around the household during the daytime and in some areas, it is custom to supplement the birds' diet with cereal grains like maize, millet or sorghum and occasionally household kitchen leftovers (Kingori et al, 2010). Besides these feed supplements, free-range indigenous chicken are typically kept with the use of no or few inputs such as anthelminthics or vaccinations.…”

Section: Introductionmentioning

confidence: 99%

“…These requirements are not met adequately by the free-range production system due to the low inputs associated with the scavenging system. It is therefore important to evaluate the systems used in indigenous chicken production and extra effort put in the management of the indigenous chickens in terms of supplementary feeding and genetic selection (Kingori et al, 2010). This will enable improved body weights, final weight gain, clutch sizes, egg hatchability and increased number of chicks weaned per hen.…”

Section: Introductionmentioning

confidence: 99%

Untitled

2016

IJAPR

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The population of the world continues to increase especially in developing countries calling for increased food production which puts great pressure to develop a more sustainable agricultural economic activity throughout the world. The demand for white meat from chicken as a source of proteins has also increased. Production of free ranging indigenous chicken could provide solution to cheaper proteins at lower production costs. Nutritional studies conducted on indigenous chicken, Gallus domesticus showed that improved productivity can be achieved through improved feeding using locally available feed and supplementation. The indigenous chicken sector plays an important role in rural livelihoods and has great potential for development. A survey was conducted in April, 2015 in Baringo and Kisumu counties in Kenya to obtain information on commonly used feedstuffs, household characteristics, purpose of keeping chicken, flock size, flock management, performance parameters, feeding practices and prices of eggs and live birds. Inferential and descriptive statistical analysis was done using SPSS. The results showed that many young and educated men in Baringo County are beginning to venture in IC keeping contrary to the notion that IC farming was meant for women and the uneducated. The men are becoming more interested in IC farming probably because the young educated men are beginning to see the economic viability of IC business. The difference in the performance of indigenous chicken between the two counties was not significant (p<0.0064). There was no significant disparity between the two counties in terms of the feeds the farmers used (p<0.8413).

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Indigenous Chicken Production in Kenya: A Review

Cited by 104 publications

References 3 publications

Hsp70 Genotypes and Heat Tolerance of Commercial and Native Chickens Reared in Hot and Humid Conditions

Hsp70 Genotypes and Heat Tolerance of Commercial and Native Chickens Reared in Hot and Humid Conditions

Sensory attributes and quality of meat in improved indigenous chicken fed on Prosopis juliflora pods in Kenya

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