Scientific methods for weighing meat-type breeding chickens

Weighing must be timely, accurate, and representative. Generally, weigh once a week starting from the 3rd week (after the peak of egg production, weigh once every two weeks). Random sampling must be carried out; samples can be taken from 8 different positions in the chicken house, with the number of chickens accounting for 5 to 10% of the whole flock, specifically 50 to 100 birds, and no fewer than 50 birds. The chickens must be weighed on an empty stomach, preferably in the morning, and this can be done on a weekend or on a feed-withdrawal day of restricted feeding (the same day and same time each week). Weigh the chickens one by one, with a dedicated person responsible for catching the chickens, reading the values, and recording them. The weighing equipment should be calibrated at all times; the smaller the sensitivity, the better, with a minimum scale of 10 grams or 20 grams being appropriate.