Poultry Judging Practice Test 2025 – Complete Exam Prep

In broilers, the pectoral muscles make up a significant portion of the bird's total weight, typically accounting for 15-25%. This range reflects the substantial development of these muscles due to selective breeding and management practices aimed at maximizing meat production. Understanding this aspect is important because the pectoral muscles, including the breast muscles, are the primary cuts of meat sought by consumers. Their weight contribution is a key factor in assessing overall broiler yield and productivity.

The other options do not accurately represent the physiological development of broilers. For instance, the lower percentages understate the actual muscle growth that occurs, especially in meat-type birds that have been bred specifically for greater muscle mass. The percentage range provided in the correct answer highlights the importance of the pectoral muscles in the overall composition of broilers and their contribution to the marketable weight of poultry products.