Children’s simple drawing of chicken picture display

Children’s simple drawing of chicken picture 1

Children’s simple drawing of chicken picture 2

Children Simple drawing of chicken picture 3

Children's simple drawing of chicken picture 4

Children's simple drawing of chicken picture 5

About the morphological characteristics of chicken

The appearance of a chicken is divided into four parts: head, neck, body and feathers.

Head

Beak: Commonly known as the chicken's beak, it is used for pecking. The chicken's beak should be thick, short, slightly curved, and generally the same color as the shins. In addition, chicken tongue mucosa basically has no taste function, and chickens mainly rely on vision and touch for food; chickens have well-developed salivary glands and secrete a lot, and can quickly eat dry powder or pellets.

Face: should be delicate, especially for egg-type chickens. There should be no accumulation of subcutaneous fat and meat. The facial hair should be fine and mostly naked. If the face is strong, it should be bright red and moist without wrinkles.

Eyes: They should be round, large, energetic, and responsive. The eyelids should be thin. The iridescence color varies depending on the breed.

Wattles: Also known as wattles, they are sagging skin derivatives that grow from the lower jaw. They form a pair on the left and right. They should be proportionate in size, plump, bright red, and plump, and can dissipate heat.

Crest: Located on the top of the head, it is a skin derivative that can display sexual characteristics. Males are larger and thicker than females. If it has a single comb, the rooster must stand upright, while the hen may fall to one side. The color is mostly Those who are red, plump, soft and smooth are strong. Chickens can also dissipate heat.

The neck

is composed of 13 to 14 cervical vertebrae. Egg chickens are longer and thinner, while broiler chickens are thicker and shorter, but both require flexible expansion, contraction and rotation to facilitate pecking. Feeding, guarding, or combing and moisturizing feathers, etc.

Body

Chest: The chest should be deep and broad, with the sternum long and straight. The breast muscles of meat-type chickens are well developed, and the breast muscles account for more than 40% of the total body muscles. A large chest angle indicates well-developed chest muscles, while a small chest angle indicates thinness.

Abdomen: There should be a large volume to accommodate digestive and reproductive organs. The size of the abdomen is generally measured by the distance from the end of the sternum to the pubic bone. Laying hens require more than one hand.

Rump: The hen should be plump and broad. The ends of the pubic bones on both sides of the chicken are not connected, forming an open pelvis, which is convenient for laying eggs. It is often used as a sign to judge the egg-laying performance of the hen. The laying period requires a width of more than three fingers.

Shins: There are scales on the shins, which gradually become horny with age. Most are hairless, and some species have feathers on their shins, called shin feathers. The triangular rhombus shape of the shank is a characteristic of high egg laying.