Agro and Food Union

Meat productivity is characterized by body weight and meat qualities of poultry slaughter age, as well as nutritional value of meat. Meat – a vital food source of full-fledged employee of protein and animal fat, as well as minerals and vitamins. Poultry meat has a high nutritive value, excellent dietary and taste. Protein in poultry meat is about the same number as in pork and lamb. The content of essential amino acids is much greater than in the meat of other animals. Fat of poultry rather a highly, because it contains more oleic! acids than stearine. Of particular importance for the development of poultry meat have lower costs per unit of feed, growth, meat ripening, high quality meat and mobility industry. The most cost-effective facility – meat producers – young hybrid birds (broilers), obtained from crosses specialized mixing lines of meat chicken and meat-and-egg breeds. In general, the balance of world poultry meat production share of broiler meat is about 80%, adult chickens – 10 turkeys – 10 birds of other species – less than 5%.

The production of meat turkeys, ducks, geese, guineafowl, quail spent more food per unit increase in body weight, than the production of hybrid chickens, but the population needs in a diverse range of food products requires Poultrymen ensure economical production of meat and these types of poultry. Methods of assessing meat productivity. In assessing the productivity of poultry meat take into account the following main features:

Live weight. This is the main feature, which determine the amount of meat from poultry of any age. Live weight set by weighting. Weigh the bird is better in the morning, before feeding.
The rate of growth. Most of the growth rate of the birds are judged on body weight, which the individual reaches the age of slaughter, or indicators of absolute, relative and average daily gains.
The absolute increase in body weight (A) is calculated for any period of life of birds (day, week, month, etc.) by the formula
A = Wt-W0,
where W – live weight at the end of the period, r; Wo – live weight at the beginning of the period, the
The rate of growth – a sign, which is accounted for beef calves. The most intensive growth accounts for the first month of his life. By the end of the 2-3rd month of life, initial live weight of calves increased by several tens of times, and the relative increase of 190% or more.

Essential differences in the growth rate of birds depending on the species, breed, cross-country race, sex and age (Table 10). The increase in body weight (in absolute terms) is faster in goslings, ducklings, and then in turkeys. At the age of 1 month the mass of goslings in 2 times more than turkeys, and almost 4 times more than the chickens. The high intensity of growth and early ripening inherent quail. Males tend to grow faster than females, except for quail and guineafowl. Thus, hybrid cocks at 25-30% heavier than females. In turkeys and Muscovy ducks live weight of adult male approximately 50-60% greater than the mass of females. The difference in weight of pigeons and doves is much less – about 5-10%. Breed differences in live weight of poultry is very significant. For example, the duck meat breeds almost twice as heavy as egg, chicken meat and egg productivity direction heavier egg-type chickens at 500-900 g (15-30%). Individual differences in the rate of growth of young animals of the same breed in the proper cultivation reaches 10-15% or more. Among the chickens for 35-42-day-old one and the same species can be identified up to 20-25% of individuals whose weight is much greater than the average mass of birds in the flock. The bird mainly used in the selection of breeding lines with high early growth rate. Age of birds also has a large effect on meat productivity. With age, the rate of cell division is reduced and therefore the relative increase is reduced, although the absolute increase to a certain limit can grow.

Meat shape physique. In poultry meat in appearance (exterior) can be more precisely than in the egg, to judge the quantity and quality of meat, its marketable value. The value of the birds gives an idea of its live weight and development of individual muscle groups, fatness, and the general contours of the body and tail – the presentation. For meat birds are typically broad and deep body, a rounded shape, good development of the most valuable parts of the meat on the body – muscles of the chest, thigh and shin. Objectively, the meat body shape is determined with the help of seven major measurements: body length, keel length, chest girth, leg length, the length of the shank, the width of the pelvis, the anterior depth of the trunk. There are several methods to assess the development of pectoral muscles: identification of circuit lead wire with goniometer, measure the thickness of these muscles using ultrasound or a needle stick or their width with calipers. All of them are not perfect and quite cumbersome. In the practical work of plant breeders frequently evaluate the development of the pectoral muscles by subjective feelings of them, using a 5-point scale.

The Department of Genetics and breeding MGAVM and B named after KI Skryabin developed breast development index, which is calculated by multiplying the width of the chest on the length of the keel. Its value ranges from 1 to 15 points. Were noted vysokopolozhitelnye and reliable correlation coefficients between this index and the indicators of the quality of chicken meat (live weight before slaughter, carcass yield viscerated, the output of muscles – all out pectoral muscles) at the level of 0,45-0,87. In assessing the birds experienced groups of lines and crosses to identify the different physical characteristics used indices eyrisomii, shirokotelosti and elongated keel. For example, eyrisomii index (the ratio of chest circumference to body length, multiplied by 100) gives an idea of the compactness of the birds and, indirectly, the development of pectoral muscles in thickness, and the index of elongation of the keel (the ratio of length to the length of the keel trunk, multiplied by 100) – the development of their length.

Speed operyaemosti and color of plumage. Prominent scientist aviculturist II Abozin (1895) found that the bird’s feathers are closely linked to its meat productivity. Slabooperennye individuals grow worse. In addition to a slaughter age, they have feathers, not completed growth (hemp), worsening the appearance of the carcass. Bystrooperyayuschiesya chickens grow better and develop even in adverse conditions and at low air temperatures in the aviary. SI estimate (1978) established a correlative relationship between the development of feathers and the growth of young chickens for meat and egg productive direction, as well as the possibility of selection bystrooperyayushihsya chicks already in the days age. Suffice it possible to accurately determine the speed operyaemosti young in daily, 10-day, 28 – and 56-day age.

In the days age bystrooperyayuschiesya chickens have 6 – 7 primary flight feathers unfolding fan. Opaque pens have fewer and shorter primary and primary wing is approximately 70% of their length. Medlennooperyayuschiesya specimens have less developed primary wing feathers are accented, and opaque pens they long primary primary wing or equal to them. Thus, the ratio of the length of primary wing feathers and overlying an indicator of the daily rate operyaemosti young age. Within 10 days of age at bystrooperyayushihsya chicken feathers underneath the first-order reach the base of the tail, tail feathers of the tail have a length of about 1-1,5 cm, fans are deployed. We medlennooperyayuschihsya chicken feathers underneath it does not even reach the base of the tail, sometimes they are barely visible or absent, or the tail feathers are just beginning to grow. The tail feathers have bystrooperyayushihsya chicks begin to develop from the 5 th day of life, and at medlennooperyayuschihsya – to 20-th.

In the 28-day rate operyaemosti age is determined visually by the development of feathers on the back. Typically, bystrooperyayushihsya chickens back fully feathered. In chickens with an average feathered feathers on his back has not yet fully grown, fans are just beginning to unfold. We medlennooperyayuschihsya chickens on the back bar stumps. In the 56-day (for chicken meat production) and in 63-70-day age (for chicken meat, egg and egg white lines) on the fin judged by changing flight feathers of the first order, ie juvenile molt. By this age in chickens bystrooperyayushihsya replaced 3.4 primary wing feathers have medlennooperyayuschihsya – no more than two. In chickens changing flight feathers of the first order is more intense than in cockerels. Great importance for the presentation of the carcass is the color of plumage of young raised for veal. White plumage preferred. A bird with colored feathers for the production of broilers is undesirable, since hemp, accidentally left on drummette after plucking, more visible than in the white plumage. Revealed that the dominant gene of a white tail inhibits the action of another dominant gene with a white color, that is inherited by the type of epistasis (the interaction of non-allelic genes).

This marked reduction in the rate of growth of young and efficient use of feed up to 7 weeks of age. Indicators of heritability operyaemosti rate and growth rate, as well as a close correlation between these characteristics make it possible to use them in breeding work to improve the body weight of offspring and hence the quality of poultry meat. To do this, choose the major producers, with a large body weight, high growth rate and operyaemosti. What to create the necessary conditions of cultivation.

Reproductive capacity of birds. Age of onset of sexual maturity, egg production, egg weight, fertilization and hatching eggs, the withdrawal of young chickens and its safety – features that characterize the reproductive capacity of birds and are important in assessing its meat productivity because they directly or indirectly characterize the fertility of the herd. The optimal parameters of the productivity of the parent flock of meat birds – important factor of economic efficiency of broiler production. You must first take account of egg laying, egg weight and hatching. It is important that the females had the following parameters of fertility (for meat chickens): The average live weight at the level of 2,8-3,3 kg, thereby obtaining eggs weighing 58-60 g, egg production – 180-200 eggs per layer and hatching eggs — 80-85%. Fertility meat chicken breeds relatively low-PO-125 healthy day-old chicks. However, the parental forms of modern crosses it can be increased to 150-160 chickens. Higher fertility in quail – 200-210 goal. Sufficiently high fecundity differ ducks (110-120 goal.) And turkeys (70 – 100 goal.) And very low – geese and guinea fowl (30-80 goal).. In a comprehensive assessment of the productivity of poultry meat of different species, the highest productivity was observed in meat chickens (taken as 100%), followed by ducks – 99,4%, and turkeys – 69%. Productivity of geese is 44,8%, guineafowl – 36,3, quails – 7,2% (Stela AL, 1979).

Meat quality of poultry. In assessing the qualities of poultry meat into account the following indicators:
live weight before slaughter (preduboynaya mass), which was determined after 12-16 h host birds without food and without water for 4 h;
nepotroshenoy carcass weight (slaughter weight) – the mass of a carcass without blood and feathers (down from waterfowl);
weight polupotroshenoy carcass – carcass weight without blood, feathers, whose intestines are removed from the cloaca, goiter, oviduct (in layers);
weight viscerated carcass – carcass weight without blood, feathers, heads, legs, wings to the elbow joint, which has removed all internal organs except the lungs and kidneys;
edible part – the pectoral muscles, legs and torso, liver without gall bladder, heart, gizzard, without content, and cuticle, kidneys, lungs, skin with subcutaneous fat and internal fat;
inedible parts – foot (feet), head and bones of the trunk and limbs, wings to the elbow joint, gastrointestinal tract (esophagus, crop, glandular stomach, cuticle, intestine, including contents, pancreas, gall bladder), oviduct, ovary, testes, larynx, trachea;
mass of pectoral muscles.

All of the above parameters except body weight, determine if an anatomical cut (separated) carcasses being carried out by a single method, developed VNITIP. According to this method for the characterization of meat productivity calculated the percentage of the mass of edible parts of the carcass to the mass of inedible, the ratio of muscle mass to the mass of bone mass and pectoral muscles to all the muscles. These data are needed to characterize the breeder lines, crosses, rocks, crossing options. To assess meat quality of individual lines and families of meat chickens, ducks and turkeys can be used cross-sectional area pectoral muscle (cm2), determined after cutting a whole bird at the front edge of the keel. Established vysokodostovernaya positive relationship between cross-sectional area pectoral muscles and the main indicators of meat quality (yield of edible parts, all the muscles and pectoral muscles) of young chickens (/ • = 0,45-0,92), turkeys (/ -= 0,48 — 0.99) and ducks (/ -= 0,48-0,91).

In cross-sectional area pectoral muscles can be quite accurately judge the qualities of poultry meat, and for the definition of this indicator requires a little time, and a carcass can be implemented without any costs. In the department of poultry VNIIRGZH developed a method of accelerated evaluation of meat quality. Instead of cutting a full carcass proposed to divide it into several cuts: the least valuable (head, neck, wings, paw) and the most valuable (chest, thigh to thigh). Research has established that the last three cuts contain more than 65% of the muscles of a carcass, which makes it possible to have a fairly complete characterization of the qualities of poultry meat. Productivity of labor in the custody of such rises to 360 goal. shift. This parameter for evaluating meat quality is the percentage ratio of the mass of the two valuable cuts (chest + leg from the thigh) to live weight.