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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. Typical broilers have white feathers and yellowish skin.
Broiler chicks. 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. From 1985 to 2005, the broiler industry grew by 158%. [1] A key measure of performance is the feed conversion ratio (FCR), the ability to convert feed into edible product.
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. At nine weeks, a hen will average around 7 pounds (3.2 kg) and a rooster will weigh around 12 pounds (5.5 kg), having a nine-pound (4 kg) average. Broilers are not raised in cages.
The vertical integration of the egg and poultry industries was a late development, occurring after all the major technological changes had been in place for years (including the development of modern broiler rearing techniques, the adoption of the Cornish Cross broiler, the use of laying cages, etc.).
Global broiler meat production rose to 84.6 million tonnes in 2013. The largest producers were the United States (20%), China (16.6%), Brazil (15.1%) and the European Union (11.3%). [59] There are two distinct models of production; the European Union supply chain model seeks to supply products which can be traced back to the farm of origin ...
Modern varieties however grow much faster; by day 35 a Ross 708 broiler may weigh 1.8 kg (4.0 lb) as against the 1.05 kg (2.3 lb) of a heritage chicken of the same age. [ 21 ] Adult chickens of both sexes have a fleshy crest on their heads called a comb or cockscomb, and hanging flaps of skin on either side under their beaks called wattles ...
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Chickens raised specifically for food are called broilers. In the U.S., broilers are typically butchered at a young age. Modern Cornish Cross hybrids, for example, are butchered as early as 8 weeks for fryers and 12 weeks for roasting birds. [citation needed] Capons (castrated cocks) produce more and fattier meat.