The "wing clipping" technique is commonly used in poultry farming to boost egg production by 8% to 20% and increase feed efficiency by about 4%. This method involves carefully cutting the wings of newly hatched chicks, typically within the first 48 hours of life. The process is usually done using a heated tool—such as an electric iron, a hot knife, or sterilized scissors—to minimize bleeding and ensure a quick recovery. Before the procedure, the chick should be kept quiet, and it's best to perform the surgery before feeding to reduce stress.
During the operation, the electric iron is heated and then turned off before use to avoid burns. The cut is made at the base of the wing, targeting the joint area. If bleeding occurs, a small amount of red antiseptic or antibiotic powder can be applied to the wound. However, care must be taken not to get the feathers wet, as this could cause the chick to peck at the area, leading to further injury.
After the procedure, the chicks should be placed in a dark, warm, and quiet environment for at least two hours to recover. They should not be returned to the flock immediately, as unclipped chickens may lick or peck at the wounds. It’s recommended to keep them isolated for at least a week before reintroducing them to the group.
The reason this practice increases egg production is that the energy normally used to support wing growth is redirected to other parts of the body, such as the reproductive system. Clipped chickens also tend to be less active, which reduces their energy expenditure and helps them mature faster. Additionally, they are less likely to fight or fly, making them easier to manage. Overall, wing clipping leads to healthier, more productive hens.
By Wei Caiyun
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