<strong>Paper Title</strong><br>
Predicting the Carcass Uniformity in Kurdish Local Chicken by using Coefficient of Variation<br>
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<strong>Abstract</strong><br>
The present study completed at Gardarash station, college of agriculture, Salahaddin University in collaboration with Hawler and Sulaimani research centres that associated with ministry of agriculture in Kurdistan Region during June and July 2014. A total of 41 roosters aged 7 months were belong to Black, Black with Brown Neck, and White. Roosters were fasted overnight and after that their live weight was recorded. The roosters were slaughtered by using the knife and were bleeding for 3 minutes. Statistical analysis presented by means, standard deviation minimum and maximum and coefficients of variation of carcass weight and carcass traits were calculated by using GLM procedure of SPSS. Pairwise correlations among live weight and carcass parts were also determined.
The mean, standard deviation and minimum and maximum values for live weight and carcass parts were summarizes, and the results showed a significant differences between the genetic lines of roosters in their live weight, carcass weight, thigh weight, leg weight, back weight, neck weight, chest weight, wing weight, liver weight, and heart weight. No statistically significant difference was observed in gizzard weight. The coefficients of variation ranged from (6.42% - 31.58%) for the studied traits, which indicate the variability in the three lines of Kurdish local roosters. The highest positive and highly significant correlations were observed between live weight and carcass weight in black with brown neck, black, and white lines, and being 0.871, 0.990, and 0.997.
It can be concluded that, significant differences were found in live weight and carcass parts of the three Kurdish local rooster lines. Black with brown neck was more uniform in live weight and carcass parts. Therefore, breeding programs considered to be necessary to increase the uniformity in live weight and carcass parts.

Keywords - Uniformity, Local Chicken, CV, Carcass Characterization, and Correlations