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It negotiates the base price paid by primary processors for live chicken with primary processors. Since 2003, the live chicken price is determined by a “live price formula” established by the Agriculture, Food, and Rural Affairs Appeals Tribunal that includes the price of chicks, feed and producer margin. [1]
Two kinds of poultry were generally offered: broilers or "spring chickens", young male chickens, a byproduct of the egg industry, which were sold when still young and tender (generally under 3 pounds live weight); and "fowls" or "stewing hens", also a byproduct of the egg industry, which were old hens past their prime for laying. [16]
Mass production of chicken meat is a global industry and at that time, only two or three breeding companies supplied around 90% of the world's breeder-broilers. The total number of meat chickens produced in the world was nearly 47 billion in 2004; of these, approximately 19% were produced in the US, 15% in China, 13% in the EU25 and 11% in Brazil.
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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 ...
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Poultry workers experience substantially higher rates of illness and injury than manufacturing workers do on average. For 2013, there were an estimated 1.59 cases of occupation-related illness per 100 full-time U.S. meat and poultry workers, compared to 0.36 for manufacturing workers overall. [ 100 ]
As of 2011 in the US, broiler chickens has an FCR of 1.6 based on body weight gain, and mature in 39 days. [25] At around the same time the FCR based on weight gain for broilers in Brazil was 1.8. [25] The global average in 2013 is around 2.0 for weight gain (live weight) and 2.8 for slaughtered meat (carcass weight). [26]