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Most chickens are raised for food, providing meat and eggs; others are kept as pets [1] or for cockfighting. Chickens are common and widespread domestic animals, with a total population of 26.5 billion as of 2023, and an annual production of more than 50 billion birds. A hen bred for laying can produce over 300 eggs per year.
Yarding is a common technique used by small farms in the Northeastern U.S. The birds are released daily from hutches or coops. The hens usually lay eggs either on the floor of the coop or in baskets if provided by the farmer. This husbandry technique can be complicated if used with roosters, mostly because of their aggressive behavior.
Because male chickens do not lay eggs and only those in breeding programmes are required to fertilise eggs, they are considered redundant to the egg-laying industry and are usually killed shortly after being sexed, which occurs just days after they are conceived or after they hatch. [3]
As is the case with chickens, various breeds have been developed, selected for egg-laying ability, fast growth, and a well-covered carcase. The most common commercial breed in the United Kingdom and the United States is the Pekin duck, which can lay 200 eggs a year and can reach a weight of 3.5 kg (7 lb 11 oz) in 44 days. [34]
Sussex Hen outdoors. Organic egg production is the production of eggs through organic means. In this process, the poultry are fed organic feed. According to the United States Department of Agriculture, organic means that the laying hens must have access to the outdoors and cannot be raised in cages. [1]
The hens laying the eggs are fed a soya-free diet, including insects fed on food waste from Morrisons’ bakery, fruit and vegetable sites, using an insect “mini farm” container from British ...
[20] [21] Generally, chicken breeds with white ear lobes lay white eggs, whereas chickens with red ear lobes lay brown eggs. [22] Although there is no significant link between shell color and nutritional value, often there is a cultural preference for one color over another (see § Color of eggshell below). As candling is less effective with ...
Forced molting typically involves the removal of food and/or water from poultry for an extended period of time to reinvigorate egg-laying. Forced molting, sometimes known as induced molting, is the practice by some poultry industries of artificially provoking a flock to molt simultaneously, typically by withdrawing food for 7–14 days and sometimes also withdrawing water for an extended period.
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