The meat pigeons have their limbs raised to speed up their weight gain. According to experiments, under the same husbandry and management conditions, hatchling young birds were cut after hatching. After 28 days, the average weight of each young bird was 750 grams, and the heaviest one was 940 grams, which had reached the maximum weight of adult pigeons; The meat pigeons reared without shell cuttings had an average body weight of about 600 grams after 28 days, and the heaviest one was 720 grams, which was 150 grams less and 220 grams less than the meat pigeons reared with shear wings. Cutting wings on meat pigeons should be carried out within 3 days after the hatchlings are hatched. The best day of hatching is the same as the second day, and it is unfavorable if it is too late. On the day of the shelled meat pigeons can be sheared 4-5 hours after hatching. Cut the wings with sharp scissors and cut off at 0.5 cm at the base of the young birds' wings. Use a hot red iron (conditional available electric iron) to quickly stop the bleeding at the wound. Then put it back in the cage and keep it quiet. Avoid scaring. After several days of raising, the effect of gaining weight by cutting wings can be seen. If it is difficult to cut the wings, use a firm nylon thread to tie it tightly at the base of the young bird's wings at a distance of 0.5m. It is advisable not to bleed because it can also increase the weight of the wings.
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