The Effect of Male Broiler Parent Live Weight Differences during the Growing Period on Progeny Broiler Performance

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Abstract
With the increase in demand for broilers, breeds that provide rapid weight gain, efficient use of feed and high carcass yield have been selected for chicken meat production. The trial was carried out to determine the effect of broiler male parent’s body weights of growing period (six and eighteen weeks) on progeny broiler performance traits. Cockerels in the study were allocated into 5 groups as Light Standard (LS), Light Light (LL), Standard Standard (SS), Heavy Heavy (HH) and Heavy Standard (HS) according to the live weight at the 6th and 18th weeks. When these cocks were young (24 weeks of age), prime (35 weeks of age) and old (48 weeks of age), the broiler performance of the offspring obtained from them by artificial insemination was evaluated. In terms of sire body weights during the study, the HH group had the highest live weight. In terms of the 35th d body weights of broilers, HH group reached the highest average in all periods, while the LS group had the lowest average and LL, SS and HS were close to each other. The average European Production Efficiency Index (EPEI) values of LL, LS, SS, HS and HH groups were found to be 434, 423, 429, 422 and 460, in three broiler trials average, respectively. The heritability for the body weight trait was found as for the 7th d= 0.18, 14th d= 0.21, 21st d= 0.31, 28th d= 0.30 and 35th d= 0.37. In conclusion, it was determined that the highest broiler performance was observed in the offspring of HH cock (heavy at the 6th and 18th week). In addition, it was determined that changes in live weight of sires after the 6th week (efforts to bring them to standard weight) would negatively affect the broiler performance of the offspring. Considering the EPEI, in which feed conversion rate and liveability are also included in the formula in addition to live weight it is suggested that HH group sires should be preferred for heavier broiler and more economical meat production.

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