รูปแบบการผลิตไก่เบตงในพื้นที่ 3 จังหวัดชายแดนใต้

Abstract

The objective of this study were to 1) investigate the implement and analyzed Betong chicken production systems of farmers in Pattani, Yala, and Narathiwat provinces 2) study the effect of rearing system on carcass characteristics and meat quality both of physical characteristics and chemical composition of Betong chicken and 3) study market system of Betong chicken. This study divide into 3 studies. The first study, the objective of this study was to investigate the implement and analyzed Betong chicken production systems of farmers in Pattani, Yala, and Narathiwat provinces. The samples included 24 farmers and 2 collection agents by purposive sampling. Structured questionnaires and in-depth interviews were designed collect and qualitative analysis was used for data analysis. From the study, found that 2 main raising Betong chicken production system could be grouped. These are the household consumption production system, the chickens were raised simply, scavenging in the backyard. The commercial Betong chicken production system was operated in the form of the network, which could be classified into 3 groups. Group 1: breeding farms, this group produced chicks about 600-700 chicks per week, and sale price about 26-40 Baht. Group 2: fattening farms, farmers hatched chicks in house for about 14-21 days, and reared in house until the age of 8-10 weeks old before allowed to raise under their own rearing system until the weight reach to market weight at 2.0-2.5 kg for male and 1.5-2.0 kg for female. This was taken for about 120-180 days. For this study, three rearing system; indoor, semi-free range, and free range system; were found in this area, but semi-free range system was the most accepted in this areas. Considering the feeding system, commercial pellet 21% and 16-21% of crude protein, respectively, were provided to chickens during hatching and growing stage. At finish stage, mixed diet between commercial pellet and cooked rice. Group 3; chicken collection agent, the group was bought live chickens from local farm for slaughter at 110-170 Baht per kg. they are then sent to shops and businesses such as chicken rice vendors, restaurants and hotels. However, when analyzed both of Betong chicken production systems, found that each production system consists of physical, biological, and socioeconomic factors. The way in which each of these factors related to each other and interacted affected the processes in the farming system. However, the components within the different factors of each system are different The second study, study the effect of rearing system on carcass characteristics and meat quality both of physical characteristics and chemical composition of Betong chicken. There were 2 studies 1) this study was to determine the effect of rearing system on physical characteristics of Betong chicken. The Betong chickens from a local farm in Tak Bai district, Narathiwat province, that 2 different rearing system, indoor and semi-free range system was randomly sampled. Thirty chickens of each system, divided into 15 male and 15 female. Hatching and growing period, all chickens were same provided and received the commercial concentrate diet contained 21% and 19% of crude protein, respectively. For the fattening period, Betong chickens were reared indoor system, their were provided commercial concentrate diet contained 19% of crude protein, while semi-free range system, the chickens were reared in the house with access to backyard or garden and received mixed commercial concentrate diet contained 19% of crude protein with cooked rice. At the age of 24 weeks old, Betong chickens were arranged into randomized complete block design (RCBD) for physical characteristics study. The result found that rearing system had not significant effect on slaughter weight, warm carcass weight, chilled carcass weight, carcass percentage, and retail cut percentage (P>0.05) excepted the thigh percentage of indoor system had significant higher than semi-free range system. In terms of physical characteristics, found that breast and thigh meat from reared Betong chickens under indoor system had significant higher in ultimate pH, colour profile of L* (lightness), a* (redness) and b* (yellowness), but had lower drip loss percentage than meat from those reared under semi-free range system (P<0.05). However, rearing system did not show any effect on shear force value (P>0.05), although this value from those reared under semi-free range system tended to be higher than the indoor system. In terms of meat chemical composition, rearing system did not show any significant effect on protein, fat, ash and collagen contents (P>0.05) in both meat type. Nevertheless, thigh meat from semi-free range system tended to be lower fat percentage, but higher collagen content than the indoor system (P>0.05). 2) This study was to determine the effects of age at slaughter and sex on carcass characteristics and meat quality of Betong chickens. Ninety of each male and female Betong chickens at the age of 16, 20 and 24 weeks, which raised under the semi free range system from a local farm which located in Takbai district, Narathiwat province were randomly sampled and arranged into 3x2 factorial in a Completely Randomized Design (3 age; 16, 20 and 24 weeks and 2 sexes; male and female). There was significant interaction between age at slaughter and sex on slaughter weight, breast percentage, shear force of breast meat and L*, a* and drip loss of thigh meat (P<0.05). The slaughter weight and carcass weight had significantly higher when the age increased (P<0.05). Heavier slaughter weight, carcass weight, and higher carcass percentages were recorded in male (P<0.001). However, after retailed male had lower breast percentage than the female. In terms of the physical characteristics, higher pH value, b* of breast meat, a* and drip loss of thigh meat, but lower L* of breast and thigh meat, were the age increased (P<0.05). Shear force value did not affected by the age, but this value increased when chicken aged (P>0.05). Female chicken had higher b* value but had lower a* value than male chicken in both breast and thigh meat (P<0.05). However, male chicken had higher shear force value than female chicken (P<0.05). No significant of age at slaughter on proximate composition and collagen percentage (P>0.05). However, male had significantly higher moisture and lower protein contents than the female (P<0.05). In addition, it was found differences between sex in fat contents of breast and collagen contents of thigh (P<0.05). Male chickens had less fat, but more collagen than female. The third study was to analyzed market structure, marketing channel, and supply chain of Betong chicken in Pattani, Yala, and Narathiwat provinces. Twelve Betong chicken farmers, three Betong traders, and five entrepreneurs were selected as purposive sources of data. Structured questionnaires and in-depth interviews were used to gather the data. To recheck the accuracy of information, triangulation technique was applied before qualitative and quantitative data analysis. The results revealed that the market structure of Betong chicken approached a pure oligopoly. This Marketing channel was started from farmers (100%) who supplied Betong chicken to collecting agents (100%) before passing to wholesale merchants (100%) who slaughtered and sold carcasses to entrepreneurs for consumers (100%). The entrepreneurs could be classified into chicken rice vendors, restaurants, and hotel. The supply chain of Betong chicken consisted of five groups: (1) commercial farmers who operated as group of network, (2) collecting agents, (3) wholesalers, (4) entrepreneurs, and (5) consumers however, the collecting agents and wholesalers who were the same person.