Broiler Chicken

     Chickens reared for meat are called Broilers or Broiler Chickens. In fact, Broilers are one of the most common and widespread domestic birds in the world. They are usually raised in mixed-sex flocks in large sheds with great numbers under intensive rearing conditions. Some types of Broilers can be raised as free-range flocks as well. Free-range Broilers usually reach the slaughter-weight when they are 3 – 4 months old.

     Commercial Broiler chickens are bred to be very fast growers for gaining weight quickly to afford the high demands of poultry meat. In just a handful of weeks, your chicks will reach the target weight (most commercial Broilers reach slaughter-weight at between five and seven weeks of age). Typical Broilers have white feathers and yellowish skin, but new colored types of Broilers do exist.

     Broilers are actually hybrid chickens not a breed. That means either white hybrids or colored hybrids are being produced through breeding completely different breeds of chickens. The most efficient hybrids are those developed by combining white Indian Game and white Plymouth Rock genetics. They are the type most commonly sold at the supermarket everywhere. They grow and feather up rapidly, have good feed conversion ratio of almost 2 (1 lbs. of meat in exchange for 2 lbs. of food). This type of Broiler chickens reaches its target weight in just 6 – 7 weeks and is easily pluckable when slaughtered.

     Unfortunately, Broilers face some problems that are not common among genuine chicken breeds. The most common of these problems are the sudden death syndrome (SDS) and the skeletal dysfunction. The SDS is an acute heart failure disease, that affects mainly male fast-growing Broilers, which appear to be in good condition. The skeletal dysfunction is a result of moving center of gravity forward due to increased volume of breast muscle. This affects the way Broiler chickens walk and puts additional stresses on their hips and legs.