Broiler

A broiler (Gallus gallus domesticus) is any chicken that is bred and raised specifically for meat production. Many typical broilers have white feathers and yellowish skin. Most commercial broilers reach slaughter-weight between four and seven weeks of age, although slower growing breeds reach slaughter-weight at approximately 14 weeks of age. Due to extensive breeding selection for rapid early growth and the husbandry used to sustain this, broilers are susceptible to several welfare concerns, particularly skeletal malformation and dysfunction, skin and eye lesions and congestive heart conditions.

Management of ventilation, housing, stocking density and in-house procedures must be evaluated regularly to support good welfare of the flock. The breeding stock (broiler-breeders) do grow to maturity but also have their own welfare concerns related to the frustration of a high feeding motivation and beak trimming. Broilers are usually grown as mixed-sex flocks in large sheds under intensive conditions.
Recent genetic analysis has revealed that the gene for yellow skin was incorporated into domestic birds through hybridization with the grey junglefowl (G. sonneratii). Modern crosses are also favorable for meat production because they lack the typical "hair" which many breeds have that must be removed by singeing after plucking the carcass. Both male and female broilers are reared for their meat.

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References
* https://en.m.wikipedia.org/wiki/Broiler 
* Broiler medication schedule, Broiler feeding program - https://artibfarm.blogspot.com

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