| High-quality chickens are usually raised for a long time, and hens are always raised to near sexual maturity
with a lot of fat doposition. Chicken body fat mainly includes abdominal fat depostion, subcutaneous fat and intermuscular
fat. Modern commercial broilers contain 150 to 200 grams of fat per kilogram of body weight, and a vast majority of fat is not
physiologically necessary, which not only leads to waste of feed, but also directly affects the processing of meat products,
and reduces the slaughter rate and economic benefits. Excessive deposition of fat has become a serious problem in broiler
production, and excessive abdominal fat has been an important factor that restricts the production efficiency of broilers.
Therefore, it is of great significance to reduce abdominal fat deposition when selecting and breeding the chicken. Scholars
at home and abroad have made some progress in the selection of abdominal fat from the aspects of genetics and breeding,
physiology and biochemistry and so on. In this paper, the selection methods of abdominal fat deposition in breeding broilers
were reviewed from two aspects: direct selection (direct selection by sibling slaughtering) and indirect selection. The indirect
selection method mainly includes the selection of feed conversion rate, the selection of body size traits, the selection of blood
biochemical indexes and genetic selection. |
