How to ensure the quality of broiler chickens

A chick quality standard talks about quality necessarily involving standards:

1 weight

Because of the different chick strains, the chick's primary weight (weighing within 2 to 3 hours after the hatcher is detected) will have different requirements.

2 Uniformity

85% or more. That is: randomly select a number of chicks (not less than 100 in each batch), weigh them one by one, calculate the average value, use the total number of weights within the range of the average value ± 10%, divide by the total number of samples, and multiply by 100% To get uniformity.

3 Sensory

Chick feather color and body shape are in line with the characteristics of this breed. The hairs are clean and dry, lively and responsive, and have no defects in limbs and organs. The call is crisp and the chicks have a strong ability to break free.

4 Microbiological inspection

For chicks of the same chicken origin, take 10 healthy chicks, 10 weak chicks, and 10 dead embryos each week, take the yolk aseptically, inoculate the ordinary medium and the MacConkey medium separately. When the bacteria are found, the chicken is infected. The standard of infection rate is (number of infections / total number of samples): 0% of healthy chicks, ≤20% of weak chicks, and ≤30% of dead embryos are qualified.

5 Maternal antibody

Uniform and reach a certain level of maternal antibodies, chickens from one breeder farm are tested once a week. The maternal resistance level should reach Newcastle disease: 8-10, H9: 8-9, H5: 7-8.

6 Chicken white pheasant

The positive rate of white pheasant in parental breeder farms is less than 0.2%:

7 Mortality

Chicks arrive at the farmer's house, eliminating transportation reasons and improper feeding management, poisoning, epidemic disease, feed and other factors, and the mortality rate is controlled below 1% within one week.