Breeding broilers or egg-type breeders requires not only high meat production or egg production, but also requires relatively uniform growth and development, high survival rate, and the characteristics of the breed. Therefore, in addition to proper nutrition and good feeding and management conditions during the rearing process, it is necessary to make selections so as to consolidate and accumulate beneficial economic traits, thereby gradually improving the production performance and variety characteristics of breeders for meat or eggs. .
Breeders generally need to perform three rounds of full selection, the first at 6-8 weeks of age, the second before opening, and the third after the peak of egg production. In addition, we must regularly eliminate diseased, weak, and remnants during the breeding process.
The breeder breeding farms that produce commercial chickens and choose to keep the breeders are generally based on appearance and physiological characteristics.
1. The meat is selected for breeding.
Regardless of the ancestors, parental breeder chickens, generally raised to 6 to 8 weeks of age, local breeder chickens raised to 8 to 10 weeks of age, the first election. Because the body weight and growth rate of 6-10 weeks old breeder chicks have a strong correlation with the weight and growth rate of future adult chickens, the selection of the breeding stock is performed when 6-10 weeks of age are selected.
The selection of meat for the breeding of the breeding stock is mainly for the early selection of fast-growing, large-bodied, plump, and robust breeders. Slow out of growth, light weight, feathers without long Qi and physical defects and injury, residual, disease, weak chicken.
2. Eggs are reserved for breeding.
Generally also 6 to 8 weeks old, choose to keep feathers grow fast, the weight in line with the requirements of the chicken species, should not be too heavy or too light, no physical defects in the breeder.
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