A broiler is a type of chicken that is bred and raised

 

Broilers are the most commonly consumed meat, with production and consumption increased rapidly over the past few decades worldwide. The top producers of broiler meat are the United States, China, Brazil, and the European Union. The growing demand for broiler meat is driven by its affordability, versatility, and relatively low environmental impact compared to other meats

What is Broiler?

A broiler is a type of chicken that is bred and raised specially for meat production. Broilers are typically large in size, grow rapidly, and have a high feed conversion rate, which means they can convert feed into muscle tissue very fast. They are generally ready for slaughter in about six to eight weeks of age, at which point they reach a weight of 1.5 to 2.5 kg. Normally Broilers are raised in large commercial operations, rather than in confined housing, and are a major source of meat worldwide. In addition to their meat, broilers also provide other products, such as feathers and manure, which can be used for various purposes all over the world. The broiler industry is a significant contributor to the global economy, providing employment opportunities and contributing to the food supply chain.

History of Broiler.

In the early 20th century when chickens were raised for their eggs and used as a source of meat after they stopped laying eggs. However, the chicken breeds used for both egg-laying and meat production were not efficient, and the meat production was insufficient to meet the increasing demand for chicken meat.

In the 1920s, a geneticist named J. C. McDaniel developed the first commercial broiler chicken, known as the "Cornish Cross." This breed was a hybrid of Cornish and White Plymouth Rock chickens and was specifically bred for meat production. The Cornish Cross grew quickly and produced a large amount of meat, making it ideal for commercial production.

In the 1940s, the first commercial broiler farms were established in the United States, and by the 1950s, the use of broilers had become widespread in the poultry industry. As the demand for chicken meat grew, breeding programs continued to improve broiler genetics to produce more efficient and productive breeds.

Today, broilers are one of the most important sources of protein in the world, and the industry continues to grow and innovate with new technologies and management practices.

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