This research aimed to develop a flock of Thai indigenous chicken namely Chee with pure white feather in order to meet the requirement of domestic consumption and export of meat chickens. The genetics on growth must be improve with egg production was no affected. The selections were continuously done for 5 generations. Each generation 30 sires and 50 of 16 week old females were obtained. At suitable age 6 weeks after first egg laid the artificial inseminations were arranged twice weekly with 1: 5 of the male and female proportion. Eggs were collected to hatchery in the 3 consecutive weeks followed with the 2 week skips. Before the next AI of reciprocal cross the 3 groups were bred and 3 generations each. The newborn chickens from hatchery of each generation were weighed and the other measurements were done at the 4 weeks intervals. The data of weights at 16 week old chickens and breast widths were used to calculate for breeding value. The BLUP (Best Linear Unbiased Prediction) was a selection tool to select high selection index for replacement herd of each generation. For the females the 300 day egg productions were added. It was found that from the 1st to the 5th generation the average of 16 week old chickens were 1225.99 1265.86 1461.94 1326.16 and 1439.36 gram respectively. The average body weight gain was 213.37 gram and the average daily gain was 12.85 gram. The 16 week breast widths were 5.46 5.90 5.54 5.56 and 5.65 centimeter respectively. The ages of first egg laid were 211.30 178.66 175.83 171.91 and 171.10 day respectively. In the 5th generation egg production started about 40 days earlier than the 1st generation. The first egg weights were 1390 1426 1467.61 1446.33 and 1529 gram respectively. Egg productions at the 300 day old were 36.38 38.28 40.29 42.42 and 45.58 eggs and it could provide 9 eggs more than 1st generation.

The objective of this research was to study the effect of lycopene fortification from gac fruit (Momordica cochinchinensis Spreng) in different levels (1 1.5 2 %) compared with standard formula and addition of BHT 100 ppm on physical properties and consumer acceptance of chicken nuggets product. The analysis showed that the sensorial evaluation of nuggets chicken fortification at 2 % lycopene had accepted overall liking score in range like moderately to like very much (p>0.05) of chicken nuggets. Antioxidant activity using by DPPH and total phenol content were the highest (14.04% and 4.43 mgGAE/g) significantly. Furthermore also found that adding powder lycopene levels had the ability to retard oxidation activities similar BHT 100 ppm after storage at 4 C for a period of one month and inhibit the rancidity effective a 2-fold compared to control.

This study aimed to 1) selects the basic recipe for the Breadsticks; 2) study the optimal amount of riceberry rice bran in Breadsticks; and 3) study on acceptance of riceberry rice bran. The Randomized Completely Block Design (RCBD) was used to evaluate tests in sensory property appearance color flavor taste and overall liking. 50-tester and 5 – Point Hedonic Scale were used. It was found that the second basic recipe which consisted of wheat flour 1000 grams yeast 10 grams salt 7 grams milk powder 30 grams water 600 grams sugar 100 grams shortening 50 grams for brushing breadsticks after baking butter 110 grams and salt 7 grams had the highest average scores. Then the optimum ratios of 4 levels of riceberry rice bran were 5 10 15 and 20 percent. It was found that the 5 percent sample had the highest average score. It was found that the average scores were brightness value L* was 54.11 red value a* was 8.58 yellow value b* was 20.54 cripiness value was 4.80 Newton hardness value is 37.20 Newton. Consumer acceptance study using general public found that consumers accepted breadsticks enriched with riceberry rice bran 94 percent. Nutrition study found that breadsticks enriched with riceberry rice bran. Nutritional value off the enriched product was higher than basic recipe breadsticks

The purpose of this study is basic recipes of Breadsticks and to study the amount Riceberry Flour to Substitute Replace Wheat Flour in Breadsticks. There were 4 levels of 0% 20% 30% and40% Randomized Complete Black Design ( RCBD) Breadsticks quality was assessed by the favorableness of Appearance color order test texture ( crispy) and overall Score using 9-Point Hedonic Scale. Breadsticks quality was evaluated by 40 gourmets Redue repeatedly tried 2. Analysis of Variance ( ANOVA) and Least significant Difference and Duncans New Multiple Range Test (DMRT). The results found that most of the gourmets. Like the level of 20%. The are range preferences of Breadsticks Appearance test texture (crispy) and overall Score arein the high level and Color and order. Score are in the moderate level showed that Appearance color order test texture ( crispy) and overall preference is Statistically Significant at the 0.05.