Lucas Delgado
Broiler chickens, or chickens bred and raised specifically for meat production, have the scientific name Gallus gallus domesticus. They are usually white-feathered and are bred for rapid growth and high feed conversion. This selective breeding has made them one of the most effective domestic animals in terms of growth and feed conversion. However, it has also led to several welfare concerns, such as skeletal malformation and dysfunction, skin and eye lesions, and congestive heart conditions.
| Characteristics | Values |
|---|---|
| Scientific Name | Gallus gallus domesticus |
| Description | Chickens bred and raised specifically for meat production |
| Diet | High protein feed |
| Lighting | Artificial lighting to stimulate eating and growth |
| Weight | Over 2 kg at 35 days of age |
| Colour | White feathers, yellowish skin |
| Age | Reach slaughter weight between 4 and 6 weeks |
| Sex | Male or female |
| Health Issues | Metabolic disorders, skeletal problems, skin and eye lesions, congestive heart conditions |
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What You'll Learn
- Selective breeding has made broiler chickens one of the most effective domestic animals in terms of growth, feed conversion and yield
- Broiler chickens are susceptible to several welfare concerns, including skeletal malformation and dysfunction, skin and eye lesions, and congestive heart conditions
- The diet of modern broilers includes high protein feed, combined with artificial lighting conditions to stimulate eating and growth
- Broiler chickens are defined as a specific strain bred for uniform size and rapid meat yield, typically combining Cornish genes and White Plymouth Rock genes
- The two types of commercial chickens that contribute meat and eggs to the American diet are broiler chickens and laying strains of chickens
Selective breeding has made broiler chickens one of the most effective domestic animals in terms of growth, feed conversion and yield
Broilers, or *Gallus gallus domesticus*, are chickens that are specifically bred and raised for meat production. They are the result of selective breeding practices that began in the early 20th century, with the goal of creating chickens with desirable traits for meat yield. This has led to them becoming one of the most effective domestic animals in terms of growth rate, feed conversion, and meat yield.
Selective breeding has been employed to maximise the growth potential of broiler chickens, with modern broilers reaching slaughter weight much faster than their predecessors. Most commercial broilers reach slaughter weight between four and six weeks of age, while slower-growing breeds take around 14 weeks. This accelerated growth is achieved through a combination of selective breeding and controlled husbandry practices, including specialised diets and artificial lighting conditions. The focus on rapid early growth has led to some welfare concerns, with broilers susceptible to skeletal malformations, skin and eye lesions, and heart conditions.
In terms of feed conversion, broilers have become highly efficient at converting feed into body weight. The feed conversion ratio (FCR) measures the efficiency of converting feed into meat. In the US, the average FCR for broilers improved from 4.70 kilograms of feed per kilogram of live weight in 1925 to 1.91 in 2011. New Zealand has achieved the world's best broiler chicken FCR at 1.38. The improvement in FCR is attributed to both artificial selection and a better understanding of the broiler microbiome, nutrition, and genetics.
The selective breeding of broiler chickens has also led to an increase in meat yield. By focusing on specific traits, such as larger pectoral muscles, breeders have been able to produce chickens with a higher proportion of desirable meat cuts. This has resulted in a more efficient use of resources, as broilers provide a greater yield of meat relative to the input of feed and time required. However, the large pectoral muscles that have resulted from selective breeding have interfered with the natural mating abilities of broilers, further emphasising the reliance on artificial insemination for reproduction.
Overall, the selective breeding of broiler chickens has transformed them into highly efficient domestic animals. With a focus on rapid growth, efficient feed conversion, and increased meat yield, broilers have become a cornerstone of the modern meat industry. However, the intense selective pressure has also led to welfare concerns and a range of health issues that require careful management to ensure the well-being of these birds.
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Broiler chickens are susceptible to several welfare concerns, including skeletal malformation and dysfunction, skin and eye lesions, and congestive heart conditions
Broilers, or chickens of the species Gallus gallus domesticus, are chickens bred and raised specifically for meat production. They are susceptible to several welfare concerns due to extensive breeding selection for rapid early growth and the husbandry used to sustain this. These welfare issues include skeletal malformation and dysfunction, skin and eye lesions, and congestive heart conditions.
Skeletal malformations and dysfunctions are common in broiler chickens due to the rapid growth promoted by artificial selection and husbandry practices. This rapid growth causes a genetically induced mismatch between the energy-supplying and energy-consuming organs, leading to metabolic disorders such as sudden death syndrome and ascites. Additionally, breeding for increased breast muscle affects the gait of the chickens, putting extra stress on their hips and legs. The resulting leg abnormalities impair the locomotor abilities of the birds, leading to reduced activity levels. This increased inactivity further contributes to skin issues, as broilers spend more time in contact with ammonia in the poultry litter, leading to an increase in dermatitis.
Skin and eye lesions in broilers can have various causes. Fowl pox, transmitted by direct contact with infected birds, mosquitos, or virus-containing scabs, can result in canker-like lesions in the mouth, pharynx, larynx, and trachea. Respiratory issues can also develop due to the obstruction of upper air passages. Other infections may present with sticky, serous exudate from the nostrils, foamy exudate in the eyes, and swollen sinuses. These clinical signs, especially foamy eye exudate, are more commonly observed in broilers.
Congestive heart conditions are another welfare concern for broilers. Modern strains of fast-growing meat-type poultry are highly susceptible to heart failure, with ascites and sudden death syndrome being the most common heart-related conditions in broiler flocks. The pathophysiology of heart failure in broilers involves structural, molecular, and biochemical factors, leading to the deterioration of heart pump function. The high-density stocking conditions in which broilers are typically kept can also contribute to heart-related issues by reducing feed intake and growth.
To address these welfare concerns, management practices such as ventilation, housing, stocking density, and in-house procedures must be regularly evaluated and optimized. Additionally, the prevention and treatment of specific diseases, such as fowl pox and respiratory infections, are crucial through measures such as vaccination and antibiotic administration, respectively.
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The diet of modern broilers includes high protein feed, combined with artificial lighting conditions to stimulate eating and growth
Broiler chickens, or Gallus gallus domesticus, are chickens bred and raised specifically for meat production. They are typically characterised by their white feathers and efficient feed conversion.
The diet of modern broilers includes high-protein feed, which is usually delivered through an automated feeding system. This is important as protein is a major constituent of the biologically active compounds in the body, and it assists in the synthesis of body tissue. Animal proteins are well-balanced in terms of essential amino acids (EAA), which are necessary for body growth and development. However, they are expensive for commercial broiler production and may lead to concerns associated with disease transmission. Therefore, they are usually used to complement the amino acid balance in the diets rather than as the main protein source. Plant proteins, on the other hand, are often fortified with synthetic amino acids to make up for their deficiency in one or more amino acids.
In addition to their diet, broiler chickens are exposed to artificial lighting conditions to stimulate eating and growth. Research has shown that long light periods result in greater body weight and feed intake. Specifically, green and blue LED mixed lights have been found to stimulate the growth of birds compared to normal artificial light. This is likely because poultry rely heavily on visual cues to judge what is safe to eat and drink, and vision is probably the dominant sense in domestic poultry.
The combination of a high-protein diet and artificial lighting conditions contributes to the rapid growth of broilers, allowing them to reach slaughter weight between four and six weeks of age. However, this rapid growth can lead to welfare concerns, such as skeletal malformations and locomotor impairments.
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Broiler chickens are defined as a specific strain bred for uniform size and rapid meat yield, typically combining Cornish genes and White Plymouth Rock genes
Broiler chickens, or *Gallus gallus domesticus*, are chickens bred and raised specifically for meat production. They are defined as a specific strain bred for uniform size and rapid meat yield. Typically, broiler chickens combine Cornish genes for conformation and White Plymouth Rock genes for faster growth.
Broilers were originally crossbred in the 1930s, with a male of a naturally double-breasted Cornish strain and a female of a tall, large-boned strain of White Plymouth Rock. This original crossbreed was dominant in the 1960s, but modern broilers have since become very different. They are now bred for increased breast muscle, which affects the way they walk and puts additional stress on their hips and legs. This has resulted in a high frequency of skeletal problems, with around 19% to 27.6% of broilers showing gait impairment.
Broilers are usually kept at high stocking densities and are given access to a special diet of high-protein feed, often delivered via an automated feeding system. Artificial lighting conditions are also used to stimulate eating and growth, leading to the desired body weight. This intensive process means that most commercial broilers reach slaughter weight between four and six weeks of age, although slower-growing breeds may take up to 14 weeks.
The rapid growth of broilers can lead to metabolic disorders and welfare issues. For example, the intensive nature of their farming means that many broilers die during the processes of catching, packing, and transport. Despite these challenges, broiler chickens have become one of the most effective domestic animals in terms of growth, feed conversion, and yield.
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The two types of commercial chickens that contribute meat and eggs to the American diet are broiler chickens and laying strains of chickens
Broiler chickens, or Gallus gallus domesticus, are chickens bred and raised specifically for meat production. They are one of the two types of commercial chickens that contribute meat and eggs to the American diet, the other being the laying hen. Broiler chickens have been bred to grow very quickly while consuming a small amount of feed, making them ideal for slaughter. They are typically characterised by white feathers and efficient feed conversion.
Broiler chickens are usually ready for slaughter between four and six weeks of age, though slower-growing breeds reach slaughter weight at around 14 weeks. They are fed a special diet of high-protein feed, delivered via an automated feeding system. This is combined with artificial lighting conditions to stimulate eating and growth, helping them reach the desired body weight.
The name "broiler chicken" comes from a preparation and cooking method where young birds of 5 to 6 weeks old are split open and broiled. The term is used by the poultry industry to describe birds farmed for meat. Broiler chickens are hatched, grown, and processed by 7 weeks of age as their sole function is meat production.
Laying hens, on the other hand, have been bred to produce a high number of eggs. They have a well-defined follicular hierarchy and nearly daily egg production at peak levels. These strains may be used as a reproductive model for broiler chickens. The high levels of productivity observed in laying hens make reproductive efficiency an important economic factor in the poultry industry.
However, there is room for improvement in broiler strains of chickens. Ovarian overgrowth due to feeding levels negatively impacts broiler breeder productivity. Additionally, the rapid growth of broilers can lead to welfare issues, such as impaired walking ability and bone strength.
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Frequently asked questions
The scientific name of a broiler chicken is Gallus gallus domesticus. Broilers are chickens bred and raised specifically for meat production.
Modern broilers are given access to a diet of high-protein feed, usually delivered via an automated feeding system. This is combined with artificial lighting conditions to stimulate eating and growth, and thus the desired body weight.
Most commercial broilers reach slaughter weight between four and six weeks of age, although slower-growing breeds reach slaughter weight at approximately 14 weeks of age. At 35 days of age, a modern commercial broiler weighs over 2 kg and is ready for slaughter.
