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What are the basis for judging the pros and cons of laying hens?
1. Pubic bone: laying hens pubis stretch soft, open stretch, there are three to four fingers wide, commonly known as Kai yan; stop chicken pubic bone end hard, close, generally only one or two fingers, inwardly bent and hard. 2. Abdomen: The laying hens' abdomen is soft and elastic, and the abdomen has a tight, hard skin with rough skin. 3. Cloaca: The cloac of laying hens is large, oval, moist and loose, and white; when the chickens are discontinued, they are wrinkled, dry, and mostly yellow. 4. Crown and Meatballs: The crowns and meatballs of laying hens are bright red and meticulously warm; the crowns and meatballs of chickens that have ceased production gradually shrink, and their colors are pale, dry and cold to the touch. 5. Moulting conditions: High-produced chicken feathers are dull, dark and dry, and they are not evenly cut; low-quality chickens are neat and shiny. The low-yield chickens have early moults, and the new feathers have a longer time; the high-yielding chickens are late in feathers and grow fast, and the new feathers continue to lay their eggs. 6. Pigment performance: Chickens that are laying eggs, their mouths and legs become white or pink, and their mouths and legs are yellow. 7. The distance between the pubic bone and the keel: If laying hens are far away, they can put down four to five fingers, and those who are discontinued are close to each other, and only allow two to three fingers.