Broiler
A modern commercial broiler operation.
Conservation status	Commercial
Other names	Cornish-Rock Rock-Cornish Cornish Cross
Country of origin	USA
Classification
Traits Weight Male 12+ lbs. Weight Female 8+ lbs. Skin Color Yellow Egg Color Light Brown Comb Type Single
Notes
Hybrid variety
Chicken (Gallus gallus domesticus)

Broilers are chickens raised specifically for meat production. Modern commercial broilers, for example, Cornish crosses or Cornish-Rocks, are specially bred for large scale, efficient meat production and grow much faster than egg laying hens or traditional dual purpose breeds. They are noted for having very fast growth rates, a high feed conversion ratio, and low levels of activity. Broilers often reach a harvest weight of 4-5 pounds dressed in only five weeks,^[1] although more slow growing free-range and organic strains reach slaughter weight at 12-16 weeks of age. Typical broilers have white feathers and yellowish skin. This cross is also favorable for meat production because it lacks the typical "hair" which many breeds have that necessitates singeing after plucking. Both male and female broilers are slaughtered for their meat. In 2003, approximately 42 billion broilers were produced, 80% of which were produced by four companies: Aviagen, Cobb-Vantress, Hubbard Farms, and Hybro^[where?].^{[2][dead link]}

History[link]

Before the development of modern commercial meat breeds (cows, chickens, etc.) broilers consisted mostly of young male chickens (cockerels) which were culled from farm flocks. A hybrid variety of chicken was produced from a cross of male of a naturally double-breasted Cornish strain and a female of a tall, large-boned strain of white Plymouth Rocks.^[1] This first attempt at a hybrid meat breed was introduced in the 1930s and became dominant in the 1960s. The original cross was plagued by problems of low fertility, slow growth, and disease susceptibility, and modern broilers have gradually become very different from the Cornish x Rock hybrid.

Modern variants[link]

Access to a special diet of high protein feed is delivered via an automated feeding system. This is combined with artificial lighting conditions to stimulate growth and thus the desired body weight is achieved in 4 - 8 weeks, depending on the approximate body weight required by the processing plant. After processing, the poultry is delivered as fresh or frozen chicken to the stores and supermarkets.

Five day old broiler strain Cornish-Rock chicks.

Broiler Chicken kept outside before use near a Chicken Shop in India

Because of their efficient meat conversion, broiler chickens are also popular in small family farms in rural communities, where a family will raise a small flock of broilers.

Broilers are sometimes reared on a grass range using a method called pastured poultry, as developed by Joel Salatin and promoted by the American Pastured Poultry Producers Association.^[3] Commercial free-range broiler flocks are now common-place in Europe.

The term "broiler" is widely known in North America, Australia, Guyana and England but not elsewhere in the English speaking world. The term "broiler chicken" is very widely used in Pakistan and India, as it was in the former German Democratic Republic and still nowadays in some eastern parts of Germany. The term is also used in Bangladesh, Indonesia, Sweden, Nigeria, Finland, Poland, Hungary, Turkey, the Balkans and Japan.

Broiler welfare issues[link]

Broiler chickens may develop several health or welfare issues as a result of selective breeding. Broiler chickens are bred to be very large to produce the most meat per animal. Broilers bred for fast growth have a high incidence of leg deformities because the large breast muscles cause distortions of the developing legs and pelvis and the birds cannot support their increased body weight. Therefore, they may become lame or suffer from broken legs. The added weight also puts a strain on their hearts and lungs and ascites can develop. In the UK, up to 19 million broilers die in their sheds from heart failure each year.^[4]

Another issue with selective breeding of broilers is that the larger chickens have an increased appetite. The broiler chicks that are reared for meat are not usually feed-restricted as this would lengthen the time taken to reach slaughter weight. However, the parent birds which lay the eggs of the meat-producing birds also have an increased appetite and are feed-restricted to prevent them becoming overweight; this leads to behavioral issues in chronically hungry birds.

If the litter in the pen is not properly managed, it can become highly polluted with ammonia from the feces. This can damage the chickens’ eyes and respiratory systems, and because the heavier birds spend longer times resting, can cause painful burns on their legs (called hock burns) and foot ulcerations. Pastured or free-range birds which are rotated frequently typically do not have these problems.

Some broiler strains develop joint disorders, are very inactive, poor foragers, prone to predation, and are generally not suited to small free-range flocks. However, commercial free-range broiler flocks are now commonplace in Europe.

See also[link]

• Chicken
• Chickens as pets
• Poultry farming#Meat-producing chickens - husbandry systems
• Animal welfare science
• Animal cruelty

References[link]