Broilers

A broiler is a chicken raised for meat, rather than eggs. Broilers are typically bred for rapid growth and efficient feed conversion and are usually slaughtered at a young age, commonly around five to nine weeks, reaching market weights of about 1.8 to 2.5 kilograms.

Breeding and production: Modern broilers come from dedicated genetic lines selected to maximize weight gain per unit of feed. Day-old chicks are hatched in large hatcheries and raised in controlled environments. Housing often includes climate control, ventilation, and lighting management, with stocking densities chosen to balance growth and welfare. Diets are fed in phases with increasing energy and protein; feed conversion ratios commonly range from about 1.5 to 1.9.

Welfare and regulation: Rapid growth raises welfare concerns such as lameness, skeletal problems, and heat stress. Practices vary by country, with some regions imposing welfare standards, stocking limits, enrichment, and auditing. Beak trimming is restricted in many areas.

Processing and markets: At slaughter, broilers are processed into whole birds or cuts. The meat appears in fresh, chilled, or frozen forms and in a wide range of products. Food safety systems, including HACCP-based controls, sanitation, and cold-chain management, are standard. Antibiotic use is restricted or phased out in many markets, with emphasis on responsible use.

Global role: The broiler sector is a major portion of poultry production, with large markets in North America, Europe, and Asia.