A sketch displaying labeled body parts of a chicken fills the screen, accompanied by a small image of a chicken in the right corner.
Knowing and using the words used by poultry producers will help you communicate clearly with other people in the industry.
Restless chickens are observed inside a large poultry farm, transitioning to images depicting broilers of various shapes and sizes.
Although the US poultry industry includes birds other than chickens, the majority of poultry production in the United States is chicken production, for both meat and eggs.
Broilers are shown consuming food within a poultry setting, followed by images of two layers roaming and pecking grass.
Chickens bred specifically for meat production are called broilers. They are bigger and bulkier than layers, which are chickens raised for laying eggs. Broilers have emphasize muscle tone, which makes the meat more tender. They are also bred to grow a good amount of breast meat. The best broilers will grow quickly to their larger size. These birds will be more profitable as meat producers. Why? Because broilers are voracious eaters. On average a broiler will consume between 3 to 4 pounds of food each week after 6 weeks of age, compared to layers who only eat an average of 1.75 pounds per week.
A series of images depict the lives of broilers in different poultry farms, transitioning to an image of a layer pecking grass on the ground.
So, the faster they grow, the less time it will take before they are ready for market. Finally, broilers can be male or female chickens, while layers have to be female. Whether you are selecting broilers or layers, it’s important to know what to look for in an ideal chicken.
A still photo of a hen is displayed, followed by a hen standing on a ledge. It transitions to multiple hens consuming food inside a poultry farm.
Hens selected for breeding should be at least one year old. The breeder must confirm which hens are actually laying and cull the non-laying birds from the flock. Of the hens that are laying, select the ones that are laying the most eggs, have the best temperament, are the best representatives of their breed (by breed standards), and are free of defects and disease.
A slide titled “Chicken Defects” features a small photo of two chickens in the right corner, with subheadings: “Broken/Disjointed Bones, Skin or flesh bruises anywhere other than on the wing tip, Breast blisters, extremely dirty feathers, Lung ulcers or sores of the foot pad, Insect bites, External parasites."
Defects in chickens include broken or disjointed bones, skin or flesh bruises anywhere other than on the wing tip, breast blisters, extremely dirty feathers, large ulcers or sores of the foot pad, insect bites, external parasites.
A broiler with its breast highlighted is shown, transitioning to images of two caged broilers inside a poultry farm.
If selecting a broiler, look for a chicken with a broad, deep breast. The breast should be carried well back to the end of the keel. Selecting sound chickens is critical to efficient production in poultry.