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Chicken breeding method

A technology for broiler and muscle-in-meat technology, applied in animal husbandry and other directions, can solve problems such as meat quality decline, and achieve the effect of saving breeding expenses and strong market competitiveness

Inactive Publication Date: 2007-10-03
INST OF LIVESTOCKS C A A S
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

As a result of this selection, the growth rate, reproductive performance and uniformity of the chicken are likely to be continuously improved, but the meat quality is continuously reduced.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] Slaughter 90-day-old Gushi chickens (or other days and other breeds) by sampling according to the family, and measure the intramuscular fat content of breast meat or leg meat. For families with a weight content of not less than 0.3% or leg muscle intramuscular fat of not less than 1.0%, taking into account both growth rate and egg production, the core group breeding method is used for pure line selection, and full-sib or half-sib selection is used in the family The method is used to select trait indicators, and the comprehensive index method is used to comprehensively evaluate each family. After the strain is crossed with the common strain, a commercial substitute chicken is produced. It is determined that the intramuscular fat weight content of the commercial chicken breast meat is not less than 0.3%, and the intramuscular fat weight content of the chicken thigh meat is not less than 1.0%.

Embodiment 2

[0015] Slaughter the pure line of 42-day-old fast large-scale white broiler chickens according to the family, and measure the intramuscular fat content of breast meat or leg meat. Individual siblings with a weight content of intramuscular fat in the leg muscle of not less than 1.0%, taking into account the growth rate and egg production, carry out parental selection, use the selected parents to breed the next generation, and carry out sub-breeding for more than 3 generations. After crossing with common strains, a commercial substitute chicken is obtained, and the weight content of intramuscular fat in breast meat of the commercial substitute chicken is not less than 0.3%, and the weight content of intramuscular fat in chicken thigh is not less than 1.0%.

Embodiment 3

[0017] From the individual of the breeding family of embodiment 1, the breast meat is taken from each individual living body of the 90-day-old chicken, the intramuscular fat content is measured, and the individual whose breast muscle intramuscular fat weight content is not less than 0.3% is selected, taking into account the growth rate and Egg production, select individuals whose comprehensive index value is higher than the average, and breed the next generation. In this way, sub-generation breeding is carried out for more than 3 generations, and the selected strains are crossed with ordinary strains to produce commercial chickens. It is determined that the weight content of intramuscular fat in the commercial chicken breast meat is not less than 0.3%, and the weight content of intramuscular fat in chicken thigh meat is not less than 1.0%.

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Abstract

The broiler breeding process features the selection of parents to be hybridized with the intramuscular fat content of breast chicken or leg chicken as main characteristic while considering also the growth speed and egg laying amount. In the same time, the individuals are supplementarily molecule mark selected early based on the genotype of inosinic acid molecular mark of fatty acid-binding protein. The method of the present invention can breed excellent broiler variety with powerful marketing competitive power and makes it possible for famous local Chinese chicken variety to enter international market.

Description

【Technical field】 [0001] The present invention relates to a poultry breeding method, in particular to a breeding method for improving the quality of broilers. 【Background technique】 [0002] The improvement and improvement of meat quality has become one of the leading directions of broiler breeding today. In the past two decades, broiler breeding has been mainly based on production performance such as growth rate, reproductive performance, and commercial traits such as feather color and skin color. In actual breeding, considering meat quality, the main focus is on the selection of breeding materials, and it is mostly judged by the blood relationship of local chicken breeds in the matching line, and high-quality indicators are not included in the breeding plan. For example, the supporting technology for broiler breeding recorded in the publication document of the Chinese Patent Application Publication No. CN 1135282, the result of this selection is likely to cause the contin...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A01K67/027
Inventor 文杰赵桂苹陈继兰郑麦青
Owner INST OF LIVESTOCKS C A A S
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