A study was undertaken to evaluate methods of analysis and blood preparation techniques for quantification of poultry a-amylase activity. The test-retest reliability coefficients calculated for various methods of assay indicated a reproducibility order of: Amylochrome (.99) >UV Enzymatic Amylase Reagent (.95)>Amylotube (,93)>dinitrosalicylic acid (DNS) assay (.92). Based on reproducibility, low interference from nonamylolytic sources, technical ease, activity range, and correlation between successive lots of dye or substrate our order of preference for the various techniques for measurement of a-amylase was: Amylochrome>DNS>UV Amylase Reagent >Amylotube. Serum samples were found to have unaltered a-amylase activity when stored at 4 C for 48 hr compared to fresh samples. Storage at -80 C significantly increased the measured serum a-amylase activity 32% over that of the fresh samples. The use of heparin, Na citrate, and tetra-Na EDTA (ethylenediaminetetraacetate) produced notable changes in plasma a-amylase activity compared to corresponding serum samples.(Key words: a-amylase analysis, poultry a-amylase, serum a-amylase)