The Story of Ayam Kampung

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-Description of technology -

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The kampung chicken (KC) is well known for it’s slow growth rate, low egg production capacity and inefficient utilisation of feed compared to commercial broiler. The kampung chicken, however, has managed to secure a niche market of it own due to the reputedly good meat taste and low fat.
The present technology is a process to produce improved kampung chick (IKC) which is superior to the local village chicken or kampung chicken (KC) in term of performance and yet maintains the KC characteristics such plumage colour, good meat taste and low body fat. -

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-Benefits of the technology -

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-The production performance of the IKC is superior to the kampung chicken. The IKC attains marketing weight of 1.2 kg at 10 weeks of age compared to 16 weeks by the KC. The IKC can be marketed 6 weeks earlier than the kampung chicken, thus saving the feed and labour cost. There is a 5% improvement in feed conversion rate in the IKC, further saving the feed cost. The abdominal fat content of the IKC, given a standard broiler finisher diet, is 1 to 1.2%, only slightly higher than KC but considerably lower than 7-week-old commercial broiler.-

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-Economic implications -

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-The plumage characteristics of the IKC chicken resemble the kampung chicken and well accepted by the consumers. The IKC is being retailed similar to the kampung chicken at RM 6.50/kg live body weight with the females RM 0.50 – RM 1.00 higher. The IKC can be fed with low-density finisher diet, 3,000 kcal ME/kg and CP 18.5 % thus reducing the feed cost. The IKC requires less sophisticated poultry house and can be integrated with plantation crops such as oil palm.-

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-Areas of Application / Sector -

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-The technology can be commercialised and utilised by the kampung chicken farmers to improve their current kampung chicken breed.-