What are the metrics for evaluating slaughter traits and meat traits in laying hens

(Agricultural Wealth Network)    Slaughter traits are mainly relevant to meat-type chickens and dual-purpose egg-and-meat chickens. In order to carry out a relatively comprehensive evaluation of their meat performance and to make the measurements sufficiently accurate, carcass dissection and segmentation are commonly used at home and abroad to evaluate meat quality. The following introduces some recommendations on slaughter measurement of meat poultry, proposed in 1984 by the Guangdong Institute of Poultry Science, Beijing Agricultural University and the Institute of Animal Science of the Chinese Academy of Agricultural Sciences, in accordance with the requirements of the National Poultry Breeding Committee and the China Poultry Research Association, so as to provide guidance for production practice.

The order and requirements of slaughter dissection measurement are as follows: pre-slaughter live weight, body measurements (live), blood weight after bleeding, carcass weight, skin color assessment, half-eviscerated weight, eviscerated weight, etc.