Term
| parents of the commercial broiler |
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Definition
| white cornish and white plymouth |
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Term
| some things that have resulted from artificial selection for breast meat yield |
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Definition
-Lameness
-ruptured tendons
-curved and twisted toes
-tibia dyschondroplasia
-Cardio-respiratory problems (e.g. ascites)
-carcass fatness
-absorption problems |
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Term
| Characteristics of meat-type birds (broiler) |
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Definition
-Fast growing bird
-Good feed conversion
-Body weight uniformity
-Strong legs
-Less abdominal fat
-Excellent body conformation |
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Term
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Definition
| The amount of fleshing, muscle and fat on the bird |
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Term
| Four important areas of body conformation |
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Definition
1. Breast
2. Wing
3. Abdominal area between pubic bones
4. Thighs |
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Term
| Selection criteria in breeding for broilers |
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Definition
-Growth and Production Traits
-Reproduction |
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Term
| some Growth and Production Traits that are selected for in breeding for broilers |
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Definition
-Growth rate
-Weight for age
-Days to market
-Feed efficiency
-Body conformation
-Meat yield and carcass fat
-Breast, thigh and wing yields
-Livability
-Absence of leg defects
-Absence of breast defects
-Color of meat (white or dark)
-Color of skin
-Rate of feathering |
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Term
| some Reproduction Traits that are selected for in breeding for broilers |
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Definition
-Age at sexual maturity
-Rate of egg production
-Livability
-Hatchability
-Fertility |
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Term
| some Responsibilities of Primary Breeding Companies |
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Definition
1. Primary breeding companies maintain pure lines
2. Pure lines are pedigreed
3. Pure lines are selected for multiple traits with line complementation in mind.
4. Mating is pursued to minimize inbreeding, which seek to limit loss of genetic variation in pure lines.
5. Population sizes are usually large.
6. For security reasons and continuity of production, multiple lines are frequently maintained at different locations, and even in different countries. |
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Term
| A schematic four-way cross to produce the commercial broiler |
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Definition
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