The "cut wings" technique is a practice used in poultry farming to boost egg production by 8% to 20%, while also increasing feed consumption by about 4%. This method involves carefully trimming the wings of newly hatched chicks within the first 48 hours. The goal is to reduce their ability to fly and fight, which in turn helps them conserve energy and focus more on growth and egg-laying.
To perform the procedure, a heated tool such as an electric iron, a hot knife, or boiled scissors is used. The iron must be heated to a high temperature before use, and it's important to cut through the wing bones (skull and zygomatic joints) quickly to minimize bleeding. Once the wing is cut, the power should be turned off immediately to prevent burns. If bleeding occurs, applying red syrup or anti-inflammatory powder can help stop it. However, care must be taken not to get the syrup on the feathers, as chicks may peck at the area, causing further injury.
Before the surgery, the chicks should be kept calm and quiet. It’s best to perform the procedure before they are fed for the first time. If transporting them from a distance, avoid feeding or watering them beforehand to reduce the risk of post-surgery bleeding. After the operation, the chicks should be placed in a dark, warm, and quiet environment. They must not be returned to the flock immediately, as other chickens might lick their wounds, leading to infection.
Two hours after the surgery, you can offer them food, and after one week of isolation, they can be reintroduced to the rest of the flock.
Why does this method increase egg production? By removing the wings, the chicken's body no longer needs to allocate energy toward maintaining wing growth. This allows more nutrients to be directed toward egg production and overall health. Additionally, wingless chickens tend to be calmer, less aggressive, and easier to manage. They also mature faster and develop stronger immunity against diseases.
This technique, though controversial in some regions due to animal welfare concerns, remains widely used in commercial poultry operations for its efficiency and productivity benefits.
By Wei Caiyun
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