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Broilers

broilers

Common name          Broiler

Scientific name           Gallus gallus Domesticus


Broilers are a domesticated subspecies of the Red Jungle fowl and a Cornish Cross, classified as Gallus gallus Domesticus. They have been  bred for large scale, efficient meat production and although they are the same species, they 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 are usually prepared for market when they reach six to eight weeks of age, at which point they will still be baby chickens with regards to starting to lay eggs.

The competitive advantages in broiler production are:

  1. birds that will achieve a high body weight, with good carcass quality, over the shortest possible period of time using the minimum amount of regular feed,
  2. birds that possess the correct body conformation, which will feather rapidly and have a minimal mortality rate.

Once they reach maturity, the broiler producer may sell them off as live birds or decide to add value through processing, (best done under strict observations of bio-security and health regulations), to access many opportunities for generating income streams-these being the carcass products, feathers, solid waste (from the slaughtering), chicken manure and liquid effluent from the manure runoff and processing plant. All these, when processed will unlock income streams for the farmer, such as biogas, field manure, among many other by-products.

The iQFarmer broiler manual will introduce you to the value chain of cotton farming, and the cropping program will also give you a production cost analysis for decision making:


Download Broiler Manual

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Download Broiler Program

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