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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.
One indication of the effect of broilers' rapid growth rate on welfare is a comparison of the usual mortality rate for standard broiler chickens (1% per week) with that for slower-growing broiler chickens (0.25% per week) and with young laying hens (0.14% per week); the mortality rate of the fast-growing broilers is seven times the rate of ...
Broiler chickens in a farm. The chicks are delivered to the actual broiler Grow-Out farms. In the US, houses may be up to 60' x 600' (36000 sq.ft.). [31] One 2006 magazine survey reported a desired 67-foot wide house, with the average 'standard' new house being 45' x 493', with largest being 60' x 504'. [32] One farm complex may have several ...
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.
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.
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 ...
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.