Assessment of breeding qualities of agricultural poultry of productivity meat direction (review)

Currently, the assessment of poultry is carried out in all poultry farms with breeding herds. Over the last 10-15 years, domestic and foreign breeders of meat and egg production have made significant progress in increasing the productive and reproductive performance of almost all types of poultry. However, specialists of farms in the assessment of poultry currently use the instruction developed in 2005. This instruction for the assessment of poultry is essentially outdated and needs to be clarified. The purpose of the research was to study the selection and breeding work carried out in the poultry industry, and to evaluate the breeding qualities of meat hens in the direction of productivity. It has been established that the improvement of broiler crosses is influenced by 4 groups of attributes: 1. Live weight of broilers, meat forms of build and strength of the backbone (legs). 2. Conversion of broilers' feed. 3. The viability of broilers, providing intensive growth of chickens in the early periods of ontogenesis (1-35 days) due to genetically determined ability to high feed conversion. 4. For chickens of the parent flock egg production, egg mass and reproductive qualities (fertility and hatchability), the health of the hens and their stress resistance are taken into account. In the lines of the paternal parental form, Cornish is an intensive growth and development of the pectoral and foot (hip + shank) muscles in the first 4-6 weeks of life with high viability and feed conversion. The lines of the maternal parental form white Plymouth Rock have also a good egg productivity: not less than 180-185 eggs for 66 weeks of life and get 140 chickens per layer while keeping the parental form of a rather high meat early maturity (not less than 45-50 g of average daily gain up to 35-42 days). The above trends need to be considered when developing requirements for the valuation of poultry.