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What are the indicators to measure the slaughtering traits (meat traits) of laying hens

Published: 2024-11-05 Author: mysheen
Last Updated: 2024/11/05, What are the indicators to measure the slaughtering traits (meat traits) of laying hens

Slaughtering traits are mainly aimed at meat chickens and egg-meat chickens. In order to comprehensively evaluate their meat performance and make the determination accurate enough, carcass anatomical segmentation is widely used to evaluate meat quality at home and abroad. This paper introduces some suggestions on meat and poultry slaughtering determination put forward by Guangdong Institute of Poultry Science, Beijing Agricultural University and Animal Husbandry Institute of Chinese Academy of Agricultural Sciences in 1984 according to the requirements of the National Poultry breeding Committee and the China Poultry Research Society. in order to provide guidance for production practice.

The order and requirements of slaughtering anatomy are as follows: live weight before slaughter, body size measurement (in vivo), blood-killing weight, carcass weight, skin color identification, semi-eviscerated weight, full eviscerated weight and so on.

 
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