Broiler chickens

Broiler chickens are a type of domesticated fowl, specifically bred and raised for meat production. They are a hybrid of the Cornish chicken and the White Rock chicken, and are known for their fast growth and high feed conversion ratio.

History

The term "broiler" originates from the method of cooking this type of chicken, which is typically broiling. The broiler industry began in the United States in the late 1920s, with the development of the first commercial broiler farms in the Delmarva Peninsula.

Characteristics

Broiler chickens are bred for their size and speed of growth. They typically reach slaughter weight between four and seven weeks of age. The average broiler chicken weighs about 2.2 kilograms (4.9 lb) at slaughter. They have white feathers and yellowish skin, which is a result of the corn-based diet they are typically fed.

Production

Broiler chickens are typically raised in large, specialized facilities known as broiler houses. These houses are designed to provide the optimal conditions for growth, including temperature control, ventilation, and lighting. The chickens are typically fed a diet of corn and soybean meal, supplemented with vitamins and minerals.

Health and welfare

The rapid growth of broiler chickens can lead to a number of health and welfare issues. These include skeletal disorders, heart disease, and sudden death syndrome. There are also concerns about the use of antibiotics in broiler production, due to the potential for antibiotic resistance.

See also

• Poultry farming
• Chicken as food
• Factory farming

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