The Right Age For Chicken Slaughter

Chickens are among the farm animals with the shortest lifespan in intensive animal husbandry. In the wild, chickens can live up to ten years on average, while a domestic chicken can live up to 15 years. However, in the poultry industry, chickens are often slaughtered at a very young age, with their bodies having grown at an unnatural and rapid rate. This has led to concerns about animal welfare and the impact of intensive farming on the environment.

Chickens bred to grow unnaturally fast

Chickens are typically slaughtered at around 6-10 weeks old. However, the specific age varies depending on the breed and purpose of slaughter. For example, Cornish Cross chickens, which are exclusively meat chickens, are typically slaughtered at around 6-8 weeks old, while chickens intended for larger roasting birds may be slaughtered at 12-20 weeks old.

Chickens have been selectively bred over time to grow unnaturally quickly, allowing the industry to increase meat yield and profit. In 1925, chickens reached a 'slaughter weight' of approximately 1.1 kg at 16 weeks old. Today, chickens reach an average weight of 2.2 kg in just five weeks. This exponential increase in growth rate has been achieved through selective breeding practices that prioritize rapid weight gain and muscle mass.

The negative consequences of this unnatural growth are significant. Broiler chickens, as they are known in the industry, often experience debilitating leg problems, disproportionate heart and lung development, and abnormal muscle growth, leading to syndromes such as "wooden breast" and "white striping." These chickens also suffer from abnormal deposits of collagen and fat instead of healthy muscle tissue, reducing their range of motion and causing immense pain and suffering.

The suffering of these chickens is not limited to physical ailments. The constant hunger and search for food impact their behavior, and the crowded, filthy conditions in which they are kept often result in ammonia burns on their feet, legs, and breasts.

However, there is hope for improving the welfare of chickens. A research group at the University of Guelph in Canada has been evaluating alternative chicken breeds and has identified several genetic strains that grow slower and are healthier and more active. As a result of this research, over 200 companies in the U.S., including Chipotle, Kraft-Heinz, and Popeyes, have pledged to sell only chickens from improved genetic strains by 2024 or 2026, significantly reducing chicken suffering.

Intensive farming methods

Chickens used in intensive farming are commonly slaughtered before they reach six weeks old. In the European Union, intensively farmed chickens are bred to reach their slaughter weight in less than six weeks—less than half the time it would take for traditional farming methods.

Chickens in intensive farms are bred to grow bigger and faster, and their rapid growth means they often suffer from painful leg problems. Their overcrowded environment means they also suffer injury and stress through rough handling during catching, transport, and slaughter. Undercover investigations have revealed that chickens are often grabbed by their feet and stuffed into crates, resulting in broken legs and wings, lacerations, haemorrhaging, dehydration, heat stroke, hypothermia, and heart failure. Many die before reaching the slaughterhouse.

At the slaughterhouse, chickens are hung upside down by their feet while still conscious, which is likely to be painful due to the high incidence of leg problems. They are then typically stunned by being dipped headfirst into an electrified water bath before having their throats cut. However, this stunning method is sometimes ineffective, resulting in conscious birds having their throats cut.

Welfare issues for broiler chickens

Broiler chickens, selectively bred for rapid growth, have gained considerable weight in a short time. This has led to several welfare issues, including musculoskeletal problems and painful leg conditions. Their legs often cannot support their heavy body weight, and they suffer from lameness and leg deformities. The rapid growth also puts a strain on their hearts and lungs, and many die before reaching slaughter.

Broiler chickens are typically raised in intensive farming systems, with tens of thousands of birds packed into overcrowded sheds with little space to move. They are deprived of natural light, fresh air, and sunlight, and are forced to live on top of each other's droppings, causing hock burns and infections on their legs, feet, and chests. The air in the sheds becomes polluted with ammonia, burning the chickens' eyes and affecting their respiratory systems.

The food intake of broiler chickens is often restricted to control their fast growth, leading to chronic hunger and frustration. This can result in injurious pecking and cannibalism of other birds. Before slaughter, they are deprived of food and undergo stressful catching, crating, and transport, causing further injuries. At the slaughterhouse, they are hung by their feet while conscious, causing pain, especially to those with leg problems.

To address these welfare issues, there is a growing interest in alternative production systems that prioritize animal welfare and sustainability, such as free-range and organic farming methods. These systems aim to provide chickens with more space, natural light, and access to the outdoors, improving their physical and mental well-being. By adopting these alternative production systems, consumers can play a role in protecting animals from the intensive confinement and cruel treatment prevalent in the meat industry.

Chickens slaughtered at a young age

Chickens are among the farm animals with the shortest lifespan in intensive animal husbandry. A broiler chicken, for example, reaches its slaughter weight in just 40 days. In 1925, chickens reached a 'slaughter weight' of 1.1 kg at 16 weeks old. Today, chickens reach a weight of 2.2 kg in just five weeks. This exponential increase in growth rate compromises their welfare.

Chickens are selectively bred to grow unnaturally quickly, which means the industry has more meat to sell and more money to make. Their short lives are spent in overcrowded, dimly lit sheds with no access to the outside. They are bred in barren environments with no natural light and are disturbed or trodden on while resting. As they grow, they have less space to move and find it difficult to reach food and water.

Free-range broilers are slaughtered at eight weeks old, and organic broilers are slaughtered at 12 weeks old. However, chickens are not old enough to free-range before 10 weeks, so the term "free-range broiler" is misleading. The Cornish Cross breed, for example, is ready for slaughter at six to eight weeks but does not go outside until three to four weeks.

The fast growth of broiler chickens is accompanied by an increased appetite. Chickens are bred to grow so fast that their bodies cannot endure for very long. When not bred for consumption, chickens can grow at a rate their bodies can sustain for many years.

Chickens' natural lifespan

Chickens raised for meat are usually slaughtered between 6 and 20 weeks of age, with some sources stating that chickens are slaughtered between 21 and 170 days old. This shortened lifespan is a result of selective breeding, which has led to chickens growing unnaturally quickly, reaching a 'slaughter weight' of around 2.2 kg in just five weeks.

In contrast, the natural lifespan of a chicken can vary depending on breed and living conditions. Heritage chickens, which are those that have been bred and raised naturally, can live for several years. For example, one source mentions that a healthy, well-cared-for hen should lay eggs well for about two to three years, and then her production will start to taper off. Another source mentions that most hens produce eggs until they are about three years old.

The world's oldest living chicken, according to the Guinness Book of World Records, was a chicken named Matilda, who was raised in Alabama.

Additionally, the lifespan of a chicken can be influenced by factors such as health, immune system strength, and the ability to avoid predators. For example, one source mentions a healthy, six-year-old chicken named Charlotte, who has had no health issues and is expected to live for many more years.

With proper care and attention, some backyard chickens can live for 10-12 years or more. These chickens are often kept as pets and are allowed to live out their natural lives, even after their egg production drops. Older hens can still contribute to the flock by catching bugs, providing manure for the garden, and teaching younger chickens about protection and finding food.

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