At present, there are more than 2000 known chicken breeds in the world, and each breed has several breeds. Different varieties reflect different physique types, external morphology, internal structure, production performance and economic use. In order to facilitate research and practical use, people often classify chicken breeds, and the usual classification methods are as follows:

Standard classification: Before 1950s, chickens were divided into three categories according to internationally recognized standard breed classification: type (according to use), breed (according to feeding characteristics) and breed.

Modern classification: in order to adapt to the development of modern poultry industry, it can be divided into egg line and meat line (ie, laying hen line and broiler line) according to economic performance.

(1) Egg laying line: used to produce commercial eggs. According to the different colors of eggshells, they can be divided into white-shell laying hens and brown-shell laying hens. Its characteristics are: generally smaller, longer, developed hindquarters, thin skin and bones, strong muscles, tight feathers and lively temperament. Generally, they can lay 270-300 eggs a year.

(2) Broiler line: Broilers are mainly bred by crossbreeding. It is characterized by its large size, wide, deep and short body, muscular chest and square cylindrical appearance. Small crown, short and thick neck and thick talus; Muscular, gentle, slow-moving, fast-growing, easy to fatten, generally raising for 6-7 weeks can reach more than 2 kg.

Main layers imported from China:

Roman Brown, Issa Brown, Ross Brown, Dika Warren, Star Miscellaneous 288, Hesse, Star Miscellaneous 579, etc.

Improved laying hens bred in China and main excellent local laying hens;

Beijing White Chicken, Binhai White Chicken, Beijing Red Chicken, Xianju Chicken, White Ear Yellow Chicken, etc.