The invention discloses a breeding method for white
feather hybrid broilers. The breeding method comprises the following parts: 1, temperature and
humidity control: controlling the temperature to be 35-37 DEG C when the white
feather hybrid broilers are 1-7 days old, decreasing the temperature for 1-2 DEG C every week afterwards, and controlling the temperature to be 25-30 DEG C when the white
feather hybrid broilers are 6-10 weeks old; controlling
relative humidity to be 60-70 percent before the white feather hybrid broilers are 20 days old, and controlling the
relative humidity to be 50-60 percent from that the white feather hybrid broilers are 20 days old until slaughtered; 2, nutritional requirements: feeding with 20 percent of complete pellet feed
protein when the white feather hybrid broilers are 1-25 days old, and feeding with 17 percent of complete pellet feed
protein from that the white feather hybrid broilers are 25 days old until slaughtered; 3, vaccine epidemic prevention: performing the
subcutaneous injection of
Newcastle disease vaccine,
infectious bronchitis bivalent attenuated nasal drip and
eye drop vaccine and avian influenza H9, the injection of bursa fabricius
attenuated vaccine and the
subcutaneous injection of avian influenza H5
inactivated vaccine, and enabling the white feather hybrid broilers to have
Newcastle disease IV-series
attenuated vaccine drinking water or performing the
intramuscular injection of
Newcastle disease IV-series
attenuated vaccine. The white feather hybrid broilers bred by using the technical method have the advantages that the growth rate is 7-10 days higher than that of the original
breed, the
disease resistance is strong, the usage amount of a
medicine is reduced, the feed conversion rate is high, and can be reduced by 0.1-0.2 percent, the
survival rate of the white feather hybrid broilers is 2-3 percent point higher than that of the original
breed, and the like. The white feather hybrid broilers are red in crown and bright in feather from the appearance, naturally yellow in feet,
skin and mouth, and tender in meat quality, suitable for
flavor cooking in all regions.