AN EVALUATION OF CONSUMERS’ PREFERENCES IN BROILER MEAT PRODUCTION IN SOME SELECTED PARTS OF OGUN STATE, NIGERIATaiwo B.B.A, Adetayo A.O. and Apata S.E.Abstract ConsumersÂ’ preferences were examined among the indigenes of Ijebu North and Ijebu-Ode Local Government areas adjacent to Olabisi Onabanjo University using purposive sampling and survey. Altogether 142 respondents were interviewed. All the respondents had taken one poultry product or another. About 61% preferred poultry meat while 16% preferred only egg. There were marked variations in the type of broiler meat preferred. While 67% of respondents preferred live broiler, 17% opted for dressed broiler because of the possible reduction in price, reduced labour in killing and dressing. Body weight (2-3kg), health status, body size, market age (2-3 months) and feather colour (white) were the most important criteria in choosing live broilers. Heavy body weight, large size, clean dresssing and good skin colour were the most important criteria in choosing dressed broilers.
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