CN113207803A - Breeding method of new strain of high-quality fast-growing white feather broiler chicken - Google Patents
Breeding method of new strain of high-quality fast-growing white feather broiler chicken Download PDFInfo
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Abstract
The invention relates to the technical field of genetic breeding, in particular to a breeding method of a new strain of high-quality fast-growing white feather broilers. The method for predicting the lignification degree of chicken comprises the following steps: 1. randomly selecting a part of individuals in a target strain, collecting blood samples, and then killing the individuals to obtain a chicken sample; measuring the Compression Force (CF) value of the chicken sample, and determining CF thresholds corresponding to the chickens with different lignification degrees in the target strain; measuring the enzyme activity of Creatine Kinase (CK) in a blood sample, and establishing a linear regression formula of a CF value and the enzyme activity of the CK; 2. after the enzyme activity of CK in the blood of the living chicken is measured, the CF value of the CK is predicted through a linear regression formula, and then the lignification degree of the CK is predicted through a CF threshold value. The method has good accuracy and high efficiency, and avoids errors and workload caused by using slaughter and sibling indirect selection methods to predict the meat quality. When the method is used for breeding, the strain can simultaneously improve the meat quality, the meat yield and the body weight gain.
Description
Technical Field
The invention relates to the technical field of genetic breeding, in particular to a breeding method of a new strain of high-quality fast-growing white feather broilers.
Background
Chicken is the first big meat product in the world and is mainly classified into white feather broilers and yellow feather broilers. The white feather broiler chicken has the remarkable advantages of low feed-weight ratio, high growth speed, high production efficiency and the like, and plays an important role in guaranteeing meat supply and grain safety.
However, with the continuous breeding improvement of the growth speed and the breast muscle rate of white feather broilers, the high incidence of heterogeneous breast muscle becomes a bottleneck influencing the genetic improvement of the white feather broilers. Heterogeneous meats include, among others, woody meats, white streaked meats, and pasta meats, with both woody meats and white streaked meats being common. The scores of the xylem are mainly based on the hardening area and degree of the pectoral muscle, and the incidence rate is 6.6% -28%; the white streaked meat is mainly characterized in that white fat deposition streaks parallel to muscle fibers appear on the surface of muscles; the incidence rate is 10% -30%. And the two are frequently accompanied, the histopathology of the two heterogeneous meats shows different degrees of muscle fibrosis and necrosis, the proliferation of connective tissues and the increase of fat deposition, and the incidence rate tends to rise year by year.
The appearance, the nutritional quality and the processing characteristics of the chicken breast are seriously influenced by the occurrence of muscle defects such as the woody meat and the like, the purchase intention of consumers is reduced, the occurrence rate and the severity of the defects are positively correlated with the weight of the breast muscle within a certain range, and huge loss is caused to the global broiler industry. Hitherto, the growth speed of the broiler chicken can be controlled by adjusting breeding means such as nutrition regulation, feed limitation and the like, and the incidence rate of heterogeneous meat is further controlled. How to breed a new strain of high-quality white feather broilers and simultaneously keep the high growth performance of the white feather broilers becomes a difficult problem in breeding the white feather broilers.
Generally speaking, the meat quality index of poultry can be accurately determined or evaluated only through slaughtering, a sibling selection method is genetically applied, the selection accuracy is low, and the large-scale slaughtering process adds extra workload to the genetic selection process. Finding the appropriate serum biochemical index is one of the best ways to genetically select for traits that are not amenable to measurement in such living organisms. Heterogeneous meat formation such as woody meat is highly associated with hypoxia and oxidative stress. Researches find that the density of capillary vessels in the breast muscle of the broiler is low, the oxygen supply is insufficient, and the accumulation of metabolic waste causes the increase of oxidative stress; rapid muscle growth may lead to a condition resembling fascial compartment syndrome, resulting in the development of woody and striated flesh. Therefore, it is considered that serum biochemical indicators related to muscle damage and oxidative stress are highly correlated with heterogeneous meats such as xylem.
In summary, the current heterogeneous meat such as woody meat and the like brings huge loss to the meat and poultry breeding industry, the process of genetic breeding improvement is limited, and the breeding of high-quality and rapid white feather broiler strain can be accelerated by utilizing the serum biochemical index which can measure the occurrence and development of the heterogeneous meat in vivo and carrying out the balanced selection of related production performance indexes.
Disclosure of Invention
In order to solve the technical problems, the invention researches a plurality of serum biochemical indexes related to muscle injury and oxidative stress, finds the high correlation between the CK enzyme activity value and the CF value, can predict the lignification degree by utilizing the CK enzyme activity value, and finally optimizes to obtain a method for predicting the lignification degree of chicken in vivo and application thereof in breeding.
Specifically, the invention firstly provides a method for predicting the lignification degree of chicken in vivo, which comprises the following steps:
(1) randomly selecting a part of individuals in a target strain, collecting blood samples, and then killing the individuals to obtain a chicken sample; measuring the Compression Force (Compression Force) CF value of the chicken sample, and determining CF thresholds corresponding to chicken with different lignification degrees in the target strain; measuring the enzyme activity of creatine kinase CK in the blood sample, and establishing a linear regression formula of a CF value and the enzyme activity of CK;
(2) after the enzyme activity of CK in the blood of the living chicken is measured, the CF value of the CK is predicted through the linear regression formula, and then the lignification degree of the CK is predicted through the CF threshold value.
Preferably, in step (1), the measurement is performed on individuals of more than 2 generations, which is advantageous for further calibration of the CF threshold and linear regression equations.
More preferably, the number of randomly selected individuals in the target strain is more than 200 in the first measurement, wherein each male and female is more than 100; in each generation thereafter, the number of individuals randomly selected from the target line was 60 or more.
Preferably, when the target product is a fast large white feather broiler, the prediction method has higher accuracy.
Preferably, in the step (1), the chickens are raised to be more than 40 days old without limit, and blood samples and chicken breast samples are collected after the average group weight reaches more than 2000g under the nutrition level of the chickens; in the step (2), the chickens are raised to the age of more than 40 days without limit, and the enzyme activity of CK in blood is detected after the average weight of a group reaches more than 2000 g.
Preferably, the chicken sample is chicken breast; more preferably chicken breast muscle;
more preferably, the method for evaluating the lignification degree of the chicken breast is as follows:
if the whole chicken breast is very soft, smooth and fine in appearance and good in flexibility, and the chicken breast is lifted in the hands to freely hang down at two ends of the chicken breast and is judged to be normal chicken breast;
if the chicken breast is soft and flexible as a whole, the top of the chicken breast has slight hard touch; the meat hardness is mainly concentrated in the top end area, the bottom is still soft, and the meat is judged to be light woody meat;
if the hardness of the chicken breast is concentrated on the top end and the upper half part, the middle part to the bottom part still has certain flexibility, and the chicken breast is judged to be medium-degree woody meat;
if the whole chicken breast is hard and has no flexibility, the chicken breast is judged to be severe woody meat.
Further preferably, the degree of lignification of the heavy meat is further subdivided according to the increase of the overall hardness of the chicken breast and the degree of coverage of the woody texture structure on the surface.
In a specific embodiment, the person skilled in the art can determine the determination of the CF value of a chicken sample according to common general knowledge. Preferably, the method for measuring the CF value of the chicken sample is as follows:
an experimental instrument: texture appearance, test probe: an elongated cylindrical probe having a diameter of 6 mm; experiment triggering stress: 5g, setting the height of the probe to be higher than the height (such as 55mm) of the thickest part of the sample; movement speed of the probe before extrusion: 10 mm/s; experimental movement speed when the probe extrudes the sample: 5 mm/s; the movement speed of the probe after extrusion: 10 mm/s; extrusion ratio of the probe: 20 percent; experimental data format: measuring the stress generated when the probe moves and extrudes within a period of time in real time, and establishing a time-stress coordinate system during establishment; and controlling a texture analyzer probe to perform three times of nondestructive extrusion with an extrusion ratio of 20% in the top area of the sample, recording the maximum stress obtained after each extrusion as a CF value, and preferably taking the average value of the three CF values as the elastic detection experiment result of a single sample.
Preferably, the method for measuring CK enzyme activity is as follows: after blood is collected through a wing vein and serum is separated out, the CK enzyme activity is detected.
In a preferred embodiment, the serum is obtained by the following method: collecting procoagulant blood 0.5-1ml from winged vein, standing in 37 deg.C incubator for 2 hr, centrifuging at 3000r for 10min, sucking out serum, centrifuging at 3000r for 10min, and packaging into 0.2ml centrifuge tubes with 50ul per tube and storing at-80 deg.C.
In a preferred embodiment, CK enzyme activity is determined by a commercial blood biochemical Elisa kit.
The above-described schemes can be combined by the skilled person in accordance with common general knowledge to obtain preferred embodiments of the present invention.
The invention further provides a method for predicting the lignification degree of chicken in vivo, wherein the product of the chicken to be tested is terminal father breeding chicken of fast white feather broilers, and the method comprises the following steps:
s1, measuring the enzyme activity of CK in the blood of the live chicken;
s2, predicting the CF value of the strain by a linear regression formula, wherein the linear regression formula is Y0.9367X +1.983, Y is CK enzyme activity, and X is the CF value;
s3, predicting the lignification degree of the wood through the CF value;
when the CF value is 3-4, judging that the meat is normal meat; when the CF value is 4.2-4.8, judging the meat to be light-weight woody meat; when the CF value is 5.5-7.0, judging that the meat is medium-fleshy; when the CF value >8, it was judged to be heavy fleshy.
Among them, preferred methods for measuring CK enzyme activity can refer to the aforementioned related measurement methods.
The invention further provides a breeding method of high-quality broiler chickens, which is characterized in that after the lignification degree of chicken of candidate breeding chickens is predicted by the method, breeding chickens with better meat quality are selected for breeding, and a new high-quality broiler chicken strain is established by selection of more than 3 generations.
Preferably, when the degree of lignification of chicken of the candidate breeding hens is predicted, the weight of the candidate breeding hens is measured at the same time, and breeding hens with better indexes of meat quality and weight are selected for breeding.
Preferably, a Best Linear Unbiased Prediction (Best Linear Unbiased Prediction) method is used for estimating the breeding value of the body weight, and breeding hens with better body weight indexes are screened out through the breeding value of the body weight.
Preferably, the establishment of a new strain of high-quality broiler chickens is realized through continuous selection of 3-4 generations.
Based on the technical scheme, the invention has the following beneficial effects:
(1) the method has good accuracy in predicting the lignification degree of the chicken in vivo, avoids errors and extra workload caused by using slaughter and sibling indirect selection methods to predict the meat quality, and remarkably improves the high breeding efficiency.
(2) When the method is used for breeding, the balanced selection of the weight gain of the woody meat and the weight gain can be realized, thereby being beneficial to improving the meat quality, the meat yield and the weight gain and avoiding the loss of the weight and the growth speed of the broiler when the meat quality is optimized by means of nutrition regulation, limited feeding and the like.
Drawings
Fig. 1 shows the magnitude of the compression force CF corresponding to different groups of pectoral muscles.
Fig. 2 is a correlation and fitting equation of CK viability in serum with compressive force (r 0.608, P < 0.0001).
FIG. 3 is a graph of the correlation of LDH activity in serum with compressive force and the fitting equation (A); correlation of SOD activity in serum with compression force and fitting equation (B).
Detailed Description
The following examples are intended to illustrate the invention but are not intended to limit the scope of the invention.
For convenience of illustration, the chickens used in the following examples are all paternal chickens of the fast white feather broiler terminal. In fact, the method provided by the invention can be suitable for various strains of chickens, and particularly has a better application effect in fast-growing white feather broilers.
The examples do not show the specific techniques or conditions, according to the technical or conditions described in the literature in the field, or according to the product specifications. The reagents or instruments used are conventional products available from regular distributors, not indicated by the manufacturer.
Example 1 there is a strong positive correlation between the body weight and the flesh
1 experimental sample preparation:
250 white feather broilers are bred to 40 days old under the nutrition level without being restricted, the weight reaches about 2500g, blood is collected from the veins of wings, killed by electric shock, exsanguinated, scalded, weighed, eviscerated, the intact pectoralis major is stripped, the weight is recorded, and the chickens are handed to a specially-assigned person to be graded and grouped.
2, experimental method:
standard of woody meat grouping: normal pectoral muscles (soft overall, smooth and fine appearance, good flexibility, and free falling when being lifted in the hand, and marked as 0 point); light flesh (soft and flexible overall, slightly hard touch on the tip; meat-like hardness mainly concentrated in the tip region, still soft at the base, score 1); medium-fleshed (hardness concentrated on top and upper half, middle to bottom area still has certain flexibility, 2 points); severe woody meat (meat-like meat is hard and inflexible in overall touch, and as the score increases, the overall hardness increases, with a surface exhibiting a woody texture score of 3 and above).
3 results and analysis of the experiments
Correlation analysis of the scores of the xylem with indexes of body weight and breast muscle weight is carried out. As shown in table 1, there was a significant positive correlation between the flesh and the body weight, and the weight of the pectoral muscle, i.e., genetic selection of the flesh affected both the weight gain and the weight gain of the pectoral muscle.
TABLE 1 correlation of the meat-on-body weight and pectoral muscle weight analysis
In the table, the differences are significant (P <0.05) and the differences are very significant (P < 0.01).
Example 2 research and determination of CF as a quantitative and accurate evaluation index of ligneous meat
1 experimental sample preparation:
250 white feather broiler terminal father-line cocks and commercial chickens are raised to 40 days of age without limit under the nutritional level, the body weight reaches about 2500g, blood is collected through a wing vein, electric shock is killed, bloodletting is carried out, hair is scalded, weighing is carried out, internal organs are removed, the complete pectoralis major is stripped, the weight is recorded, a special person carries out ligneous meat grading grouping, and the graded pectoralis is used for measuring the compression force.
2, experimental method:
(1) standard of woody meat grouping: normal pectoral muscles (soft overall, smooth and fine appearance, good flexibility, and free falling when being lifted in the hand, and marked as 0 point); light flesh (soft and flexible overall, slightly hard touch on the tip; meat-like hardness mainly concentrated in the tip region, still soft at the base, score 1); medium-fleshed (hardness concentrated on top and upper half, middle to bottom area still has certain flexibility, 2 points); severe woody meat (meat-like meat is hard and inflexible in overall touch, and as the score increases, the overall hardness increases, with a surface exhibiting a woody texture score of 3 and above).
(2) The compression force measuring method comprises the following steps: use texture appearance, select for use the diameter to be 6 mm's slender column probe, set up the experiment and trigger the atress: 5g, probe height: 55mm (height above the thickest part of the sample); movement speed of the probe before extrusion: 10 mm/s; experimental movement speed when the probe extrudes the sample: 5 mm/s; the movement speed of the probe after extrusion: 10 mm/s; extrusion ratio of the probe: 20 percent; three non-destructive squeezes at a squeeze ratio of 20% were performed on the top area of the sample, and the maximum force (CF) obtained after each squeeze was recorded and the average of the three CFs was taken as the single sample test result. All pectoral muscle compression forces were measured and calculated as described above.
3 analysis of the results of the experiment
Pearson correlation analysis was performed on the compressive force and the woody meat groups as shown in Table 2. The correlation between the Compressive Force (CF) and the woody meat is more than 0.7, and the correlation is high, so that the method is a suitable index for quantitative evaluation. Meanwhile, the compression force of each group is compared according to the score of the pectoral muscle, and statistical analysis is carried out, as shown in fig. 1, the CF threshold values corresponding to different degrees of the xylem are shown, wherein WB is 0, CF is 3-4, and the average value of CF is 3.47; WB 1 is light xylem, CF 4.2-4.8, and CF mean 4.53; WB 2 is medium-degree woody meat, CF 5.5-7.0, and CF mean 5.24.
TABLE 2 Pearson correlation analysis of compressive force to woody meat
In the table, differences were very significant (P < 0.01).
Example 3 Studies determined that CK is a highly relevant blood biochemical marker for CF
1 preparation of experimental samples:
preparation of serum: collecting procoagulant blood 1ml from 250 terminal 40-day-old white feather broiler chickens through the wing veins, standing in a constant temperature box at 37 ℃ for 2 hours, centrifuging at 3000r for 10min, sucking out serum into a new centrifuge tube, centrifuging at 3000r for 10min, subpackaging the serum into 0.2ml centrifuge tubes, and storing at minus 80 ℃ for later use at 50ul per tube.
2, experimental method:
(1) and (3) determining various enzyme activities of serum: creatine Kinase (CK), Lactate Dehydrogenase (LDH), superoxide dismutase (SOD) and the like are measured by using a biochemical Elisa kit (Nanjing institute of bioengineering, CK cat No. A032-1-1, LDH cat No. A020-2-2 and SOD cat No. A001-3-2), and the method is completed according to the kit steps.
(2) And (3) measuring the compressive force: use texture appearance, select for use the diameter to be 6 mm's slender column probe, set up the experiment and trigger the atress: 5g, probe height: 55mm (height above the thickest part of the sample); movement speed of the probe before extrusion: 10 mm/s; experimental movement speed when the probe extrudes the sample: 5 mm/s; the movement speed of the probe after extrusion: 10 mm/s; extrusion ratio of the probe: 20 percent; three non-destructive squeezes at a squeeze ratio of 20% were performed on the top area of the sample, and the maximum force (CF) obtained after each squeeze was recorded and the average of the three CFs was taken as the single sample test result. All pectoral muscle compression forces were measured and calculated as described above.
3 analysis of the results of the experiment
The CK viability in all sera determined was analyzed for Pearson correlation with the pectoral muscle compression of the corresponding individual and fitted to a regression equation using GraphPad Prism 8. The results showed that the correlation between serum CK and pectoral CF reached 0.6 or more (as shown in fig. 2), and the in vivo xylem was predicted by using the Y-0.9367 × X +1.983 equation.
The activities of LDH and SOD in all sera determined were analyzed for Pearson (Pearson) correlation with the pectoral muscle compression of their corresponding individuals and fitted to a regression equation using GraphPad Prism 8. The results show that the correlation between serum LDH and SOD and pectoral muscle CF is 0.132 and 0.105 respectively (as shown in figure 3), and the correlation is not suitable for being used as a living body xylem prediction index.
Example 4 validation that CK is a blood biochemical marker highly correlated with CF
1 preparation of experimental samples:
preparation of serum: verifying a group by using 200 terminal paternal cocks of 40-day-old white feather broilers, collecting procoagulant blood by a wing vein, standing for 2 hours in a 37 ℃ incubator, centrifuging for 10min at 3000r, sucking out serum to a new centrifugal tube, centrifuging for 10min at 3000r, subpackaging the serum into 0.2ml centrifugal tubes, and storing at minus 80 ℃ for later use at 50ul per tube.
2, experimental method: as in the previous embodiment.
3 analysis of the results of the experiment
According to the measured CK value in serum and a regression equation Y of 0.9367X +1.983, the compression force is calculated, meanwhile, the chest muscle compression force of the corresponding individual is measured, and the ratio of the predicted number of the individual ligneous meat of different groups to the number of the individual ligneous meat of slaughter judgment is counted.
TABLE 3 statistical table of the test accuracy results
In the table, the difference of the upper-marked letters represents that there is a significant difference.
The results are shown in the table above, and the accuracy of the in vivo ligneous flesh prediction using the CK level was 68% or more.
Example 5 selection of Ligustrum by serum CK assay with maintenance of weight gain
On the basis of establishing a fitting formula special for a target pure line, serum collection and CK measurement are carried out on all candidate population (more than 1000 cocks and more than 4000 hens), and then an individual CF value is calculated according to the serum CK by using the fitting formula. Only individuals corresponding to normal individuals are reserved, and individuals predicted to be light xylem and above levels are eliminated; meanwhile, calculating the breeding value of the weight of the candidate population by using a BLUP method; and selecting individuals with the candidate population breeding value of 500 rank before the cock rank and 2000 rank before the hen rank. Meanwhile, the method meets two conditions of the wood meat and the body weight, is used as a final population, and continues for more than 3-4 generations of evaluation and selection, so that the establishment of a new high-quality white feather broiler strain is realized.
Although the invention has been described in detail hereinabove with respect to a general description and specific embodiments thereof, it will be apparent to those skilled in the art that modifications or improvements may be made thereto based on the invention. Accordingly, such modifications and improvements are intended to be within the scope of the invention as claimed.
Claims (10)
1. A method for predicting the lignification degree of chicken in vivo is characterized by comprising the following steps:
(1) randomly selecting a part of individuals in a target strain, collecting blood samples, and then killing the individuals to obtain a chicken sample; measuring the compression force CF value of the chicken sample, and determining CF thresholds corresponding to the chickens with different lignification degrees in the target strain; measuring the enzyme activity of creatine kinase CK in the blood sample, and establishing a linear regression formula of a CF value and the enzyme activity of CK;
(2) after the enzyme activity of CK in the blood of the living chicken is measured, the CF value of the CK is predicted through the linear regression formula, and then the lignification degree of the CK is predicted through the CF threshold value.
2. The method according to claim 1, wherein in step (1), the measurement is performed on individuals of more than 2 generations;
preferably, the number of randomly selected individuals in the target strain is more than 200 in the first measurement, wherein each male and female is more than 100; in each generation thereafter, the number of individuals randomly selected from the target line was 60 or more.
3. The method according to claim 1 or 2, wherein the target product is a fast white feather broiler.
4. The method according to any one of claims 1 to 3, wherein in the step (1), the chickens are raised to more than 40 days of age without limit, and blood samples and chicken breast samples are collected after the average group weight reaches more than 2000g under the nutrition level of the chickens; in the step (2), the chickens are raised to the age of more than 40 days without limit, and the enzyme activity of CK in blood is detected after the average weight of a group reaches more than 2000 g.
5. The method of any one of claims 1-4, wherein the chicken sample is chicken breast;
preferably, the method for evaluating the lignification degree of the chicken breast is as follows:
if the whole chicken breast is very soft, smooth and fine in appearance and good in flexibility, and the chicken breast is lifted in the hands to freely hang down at two ends of the chicken breast and is judged to be normal chicken breast;
if the chicken breast is soft and flexible as a whole, the top of the chicken breast has slight hard touch; the meat hardness is mainly concentrated in the top end area, the bottom is still soft, and the meat is judged to be light woody meat;
if the hardness of the chicken breast is concentrated on the top end and the upper half part, the middle part to the bottom part still has certain flexibility, and the chicken breast is judged to be medium-degree woody meat;
if the whole chicken breast is hard in touch and has no flexibility, judging that the chicken breast is severe woody meat;
more preferably, the degree of lignification of the heavy meat is further subdivided according to the increase of the overall hardness of the chicken breast and the degree of coverage of the surface woody-like texture.
6. The method of any one of claims 1-5, wherein the method for determining the CF value of the chicken sample is as follows:
an experimental instrument: texture appearance, test probe: an elongated cylindrical probe having a diameter of 6 mm; experiment triggering stress: 5g, setting the height of the probe to be higher than that of the thickest part of the sample; movement speed of the probe before extrusion: 10 mm/s; experimental movement speed when the probe extrudes the sample: 5 mm/s; the movement speed of the probe after extrusion: 10 mm/s; extrusion ratio of the probe: 20 percent; experimental data format: measuring the stress generated when the probe moves and extrudes within a period of time in real time, and establishing a time-stress coordinate system during establishment; and controlling a texture analyzer probe to perform three times of nondestructive extrusion with an extrusion ratio of 20% in the top area of the sample, recording the maximum stress obtained after each extrusion as a CF value, and preferably taking the average value of the three CF values as the elastic detection experiment result of a single sample.
7. The method according to any one of claims 1 to 6, wherein the method for determining CK enzyme activity is as follows:
after blood is collected through a wing vein and serum is separated out, the CK enzyme activity is detected.
8. A method for predicting the lignification degree of chicken in vivo is characterized in that the strain of the chicken to be detected is a fast white feather broiler terminal paternal strain, and the method comprises the following steps:
s1, measuring the enzyme activity of CK in the blood of the live chicken;
s2, predicting the CF value of the strain by a linear regression formula, wherein the linear regression formula is Y0.9367X +1.983, Y is CK enzyme activity, and X is the CF value;
s3, predicting the lignification degree of the wood through the CF value;
when the CF value is 3-4, judging that the meat is normal meat; when the CF value is 4.2-4.8, judging the meat to be light-weight woody meat; when the CF value is 5.5-7.0, judging that the meat is medium-fleshy; when the CF value >8, it was judged to be heavy fleshy.
9. A breeding method of high-quality broiler chicken is characterized in that after the lignification degree of chicken of candidate breeding hens is predicted by the method of any one of claims 1-7 or the method of claim 8, breeding hens with better meat quality are selected for breeding, and a new high-quality broiler chicken strain is established by selecting more than 3 generations.
10. A breeding method as claimed in claim 9, characterized in that when the degree of lignification of chicken of candidate breeding hens is predicted, the weight of candidate breeding hens is measured at the same time, and breeding hens with better meat quality and weight are selected for breeding.
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