Judging broilers for meat production
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JUDGING BROILERS FOR MEAT PRODUCTION
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Score Card for Judging of Broilers
Phenotypic appearance
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Marks
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General appearance
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10
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Health and vigour
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15
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Breast
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30
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Back and neck
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15
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Leg and thigh
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15
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Feathering
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15
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Total
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100
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- General Appearance
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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.
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Health and Vigour
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Breast
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Wide and heavily fleshed, straight keel bone long and parallel to the back.
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May have very slight curve but should not be crooked.
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Breast can be measured in terms of breast angle and by measuring the girth.
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Back and Rib
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Legs and Thigh
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Bird should have normal legs of moderate length and well fleshed.
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Long and thin legs are undesirable, while thick and plump legs are preferred.
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Feathering
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Should be closely feathered, spreading uniformly on the body.
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It may have small area of scattered pin feather, should be long enough for easy removal during processing.
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Bare back will down grade the broilers carcass quality.
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Last modified: Sunday, 3 June 2012, 6:14 AM