Judging broilers for meat production

JUDGING BROILERS FOR MEAT PRODUCTION

Score Card for Judging of Broilers

Phenotypic appearance
Marks
General appearance
10
Health and vigour
15
Breast
30
Back and neck
15
Leg and thigh
15
Feathering
15
Total
100

  • General Appearance
    • Bird should have a compact body, broad, bright medium size fleshy comb, prominent eyes and free from breast blisters, crooked keels, split wing, coarse beak and injuries etc.
  • Health and Vigour
    • Birds should be apparently healthy and free from any signs of disease like unthriftiness, pale or cyanotic comb etc. Excessive fat is undesirable.
  • Breast
    • Wide and heavily fleshed, straight keel bone long and parallel to the back.
    • May have very slight curve but should not be crooked.
    • Breast can be measured in terms of breast angle and by measuring the girth.
  • Back and Rib
    • Back should be broad and long from front to tail, ribs wide enough.
  • Legs and Thigh
    • Bird should have normal legs of moderate length and well fleshed.
    • Long and thin legs are undesirable, while thick and plump legs are preferred.
  • Feathering
    • Should be closely feathered, spreading uniformly on the body.
    • It may have small area of scattered pin feather, should be long enough for easy removal during processing.
    • Bare back will down grade the broilers carcass quality.
Last modified: Sunday, 3 June 2012, 6:14 AM