Economic Potentials of Poultry Breeding

One of the remarkable agricultural accomplishments of the past 30 years has been the increased productivity of our chickens. Not only has the poultry industry produced hens that would lay more eggs (national average, 1925-112, 1954- 183), but the economical production of meat in the form of broilerfryers has created a new industry in the poultry field. In attempting to analyze important factors contributing to these advances, it seems that three areas of improvement have been of major importance. Management (particularly as it relates to disease control and sanitation problems), breeding and selection, and improved rations have all contributed significantly to increased productivity. The purpose of this circular is to discuss methods used by geneticists to improve poultry by breeding and selection. In addition to reviewing some of the proven methods which resulted in recognizable improvement, unproven ones are included. It is out hope that after the poultryman reads this publication some of the unfamiliar terms that confront him can be more clearly understood and their importance evaluated. A glossary is included and may serve as a handy tool for defining technical or semitechnical terms