Biology of Breeding Poultry

Breeding refers to mating poultry for either maintaining/increasing the current flock or for selecting specific individuals for improvement in one or more characteristics (e.g., for size, weight, egg production, meat quality, behaviour, plumage, comb type, or a combination of factors). An understanding of general poultry genetics genetics is important before starting a breeding program. In order to identify chicks wing or leg bands can be used as well as notching the toes. When selection has been accurate, when mating up has given good, fertile eggs, when hatching has produced strong, healthy chicks, when rearing has brought those pictures in books to life, now may be the time to seek comparison with other like stock. Successful programmes must incorporate both quantitative and biological considerations and be closely aligned with market requirements. The industrial nature of poultry breeding has a large impact on genetic development. This book reviews the biological science and background to breeding meat poultry, specifically broiler, turkey and duck.