What is a "broiler"? What are the characteristics of a broiler?
The traditional broiler is mainly derived from the eliminated cockerel and layer chicken, while the modern broiler refers to the specialized cross-bred chicken for meat.
Features of broiler chicken:
1. High natural energy, rapid growth, high feed remuneration, fast weekly conversion. The production performance of large broilers has reached the average weight of male and female over 2000 grams at the age of 6 weeks. High-quality broiler chicken has also done hen 60 days on the market, the market weight of 1300 grams - 2000 grams.
2. Weak ability to adapt to external environment. A relatively stable environment is required. The broiler chicks should be raised at a temperature 1-2 ℃ higher than that of the egg chicks. The broiler chicks should also reach the normal temperature later than the egg chicks. Poor heat resistance, high density feeding, summer high temperature when the most likely to die of heat stroke. 3. Poor disease resistance. Broilers rapid growth, most of the nutrition is used for muscle growth, easy to occur a variety of respiratory diseases, escherichia coli disease and other common diseases, once the disease, is not easy to cure.
3. Broilers are not as sensitive to the vaccine as layer hens, and they often cannot get the ideal immune effect, and are easily infected with diseases if they are not paid attention to. The rapid growth of broilers aggravates the burden on all parts of the body, especially the rapid growth within three weeks, which makes the body under constant stress and makes it prone to sudden death and pericardial ascites syndrome peculiar to broilers. Broilers are prone to leg disease because their bone growth does not adapt to weight gain.
4, in addition, as a result of broiler breast crawling lying long-term support weight, if the late management is not good at, often occur chest cyst. One of the advantages of broiler chicken is gentle temperament, slow movement, suitable for large-scale intensive breeding.
