Breeding method of high-yield oily yolk laying hen specialized strain and application thereof

Abstract

The invention relates to the technical field of livestock genetic breeding, in particular to a breeding method of a high-yield oily yolk laying hen specialized strain and application thereof. According to the breeding method of the specialized strain, a chicken flock stably laying oily yolk eggs in a Chinese local chicken strain is taken as a base flock, a pure line laying the oily yolk eggs obtained through flock expansion propagation and pure line breeding is taken as a male parent, a high-yield laying hen strain is taken as a female parent, hybrid offspring of the male parent and female parent adopt feathering growth auto-sexing, and commercial-generation hens laying more oily yolk eggs are obtained. The commercial-generation hens have the advantages of excellent egg quality, coarse feeding resistance, strong adaptability and the like of local chickens and excellent production performance of white leghorns, and are high in laying rate, egg yolk is oily, fine and smooth in taste, andnot choking, the production performance of the laying hens is significantly improved while the quality of superior eggs is ensured, and the hens have higher marketing potential and commercial value.

Description

technical field [0001] The invention relates to the field of livestock and poultry genetics and breeding, in particular to a seed production method and application of a layer hen mating line of high-yield oily yolk eggs. Background technique [0002] China is one of the countries with the richest chicken breed resources in the world. It has a large number of excellent and valuable local chicken breed resources, which are of great significance to the sustainable development of animal husbandry. According to incomplete statistics, there are nearly a hundred local poultry breeds that have been clearly recorded. The quality of local chickens has their own excellent genetic characteristics, and their excellent egg quality and chicken flavor are beyond the reach of modern commercial high-yielding layer and broiler chickens. [0003] With the rapid development of the economy, people's quality of life and consumption concept are constantly improving, and the pursuit of quality, emp...

AI Technical Summary

Problems solved by technology

[0004] Generally, during the cooking process of eggs, due to the large amount of water loss, low water content and strong graininess of the egg yolk, it is easy to feel choked and the taste is not good. It is especially inconvenient for children and the elderly to eat. Therefore, the quality of egg yolk is often affected by some consumers. critics

Many consumers use the method of shortening the cooking time to improve the texture of the egg yolk. However, this method will not completely inactivate many pathogenic bacteria, thus posing a potential threat to the human body

At present, there is no report on the breeding of high-yield oily egg yolk layer hens using the breeding method of mating lines

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