The correct methods and technical key points for scientific beak trimming of meat-type breeding chickens

Scientific beak trimming is very important for avoiding feather pecking and cannibalism, reducing feed waste, and improving uniformity. The first beak trimming is done at 7 to 10 days of age; the blade must be heated to 700 degrees, kept sharp, replaced every 8 hours of use, and the cauterization time should be within 2 seconds. The cut point on the beak is 2 mm from the nostrils; one half of the upper beak and one third of the lower beak are removed. When trimming the beak, gently press the chick's throat with your hand to avoid burning the tongue. It must not be done later than 10 weeks of age, so as not to affect sexual maturity. Add vitamin K to the drinking water (5 mg per liter) on the two days before and after beak trimming. After beak trimming, keep the feed in the trough a little thicker to reduce pain. Under stress conditions, do not perform beak trimming.