AbstractThe objective of this study was to examine the production efficiency of crossbred native chicken (Chee) in terms of carcass yields and meat quality. One-day old 180 chickens from 3 breed groups of crossbred 1.LBC: (Broilers+ Layers) ×Chee, 2. LSC: (Shanghai+ Layer)× Chee, and 3. LSRBC: (Shanghai Road Bar + Layers)× Chee were raised to 12 weeks. The completely randomized design (CRD) was used to analyse carcass yields and meat quality. The result showed that wing percentage and total visceral from LSC and LSRBC were higher than LBC (P