In the autumn, the old chickens begin to moult, and the new chickens are put into production. This is the season of adjusting the flock and selecting the breeders. The flocks should be adjusted and evaluated in a planned manner. In order to improve the economic efficiency of raising chickens, low-yielding chickens should be eliminated in time and high-yielding chickens should be kept according to the characteristics of chickens' physiological changes. The method of identifying the pros and cons is as follows:
1. Crown and meat pheasants are producing fresh chicken broiler chicken crowns and bright red meat, delicate and warm, because of its strong blood circulation. The discontinued cocks and meat clams were lightly shrivelled, pale in color, and dry in touch.
2, cloacal laying hens cloacal large, oval, wet and slack, white. Discontinued chickens are wrinkled, dry and mostly yellow.
3, the pubic laying layer pubis stretched soft, open stretch, there are three to four fingers wide (called opening). Discontinued production of chicken pubic bone end hard, close to the general only one or two fingers, bent inwards and hard.
4, the pubic bone and keel distance This can indicate the size of the abdominal cavity. The laying hens are far away and can lay down four to five fingers. Discontinued chickens are close to each other and only allow two to three fingers.
5, abdomen laying hens abdominal increase soft, elastic. Discontinued chickens are tight and hard on the abdomen and have rough skin.
6. The chicken mouth and legs where the pigments are being laid become light yellow or white. Since the yellow pigment accumulated in the chicken is used for the formation of yolk, the externally expressed yellow pigment becomes light yellow and white, especially the mouth and legs. Discontinued chickens do not use much yellow pigment in their bodies, and their mouths and legs still show yellow.
7. Moulting is one of the most important features in identifying the performance of a chicken. High-produced chicken feathers are dull, dark and dry, broken and untidy, and low-yielding chickens are neat and shiny. Old chicken moults in the fall because the main component of feathers is protein, so it is generally discontinued during moulting. Individual high-yielding chickens lay their eggs for feathering, and the length of new feathers is longer. High-yielding chickens grow quickly after being moulted, and they continue to lay eggs after the new feathers grow.
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