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The broiler industry is the process by which broiler chickens are reared and prepared for meat consumption. Worldwide, in 2005 production was 71,851,000 tonnes. Worldwide, in 2005 production was 71,851,000 tonnes.
Breed broiler is any chicken (Gallus gallus domesticus) that is bred and raised specifically for meat production. [1] Most commercial broilers reach slaughter weight between four [ 2 ] and six weeks of age, although slower growing breeds reach slaughter weight at approximately 14 weeks of age.
Under modern farming methods, meat chickens reared indoors reach slaughter weight at 5 to 9 weeks of age, as they have been selectively bred to do so. In the first week of a broiler's life, it can grow up to 300 percent of its body size. A nine-week-old broiler averages over 9 pounds (4 kg) in body weight.
The culling and slaughter of non-egg laying chickens created a source of poultry meat. However, poultry meat supply continued to lag demand, and poultry was expensive. Prior to about 1910, chicken was served primarily on special occasions or Sunday dinner.
RSPCA standards state that in order for chickens to be free range, there must not be more than 13 chickens per square meter. [23] Free-range broiler systems use slower-growing breeds of chicken to improve welfare, meaning they reach slaughter weight at 16 weeks of age rather than 5–6 weeks of age in standard rearing systems.
In one case last year, 5 million chickens were slaughtered on a single Iowa egg farm. Nebraska comes next with more than 6.7 million birds killed, followed by Colorado's 6.26 million and Minnesota ...
Broiler breeds typically take less than six weeks to reach slaughter size, [82] some weeks longer for free range and organic broilers. [83] A commercial chicken house with open sides raising broiler pullets for meat. Chickens farmed primarily for eggs are called layer hens. The UK alone consumes more than 34 million eggs per day. [84]
Bacteria like clostridium perfringens bacteria can produce spores, which grow and multiply rapidly in cooked food left to sit between 40 and 140 degrees Fahrenheit for longer than two hours, says ...