Poultry farming

Poultry farming is the raising of domesticated birds such as chickens, ducks, turkeys and geese for the purpose of farming meat or eggs for food. Poultry are farmed in great numbers with chickens being the most numerous. More than 50 billion chickens are raised annually as a source of food, for both their meat and their eggs.^[1] Chickens raised for eggs are usually called layers while chickens raised for meat are often called broilers.^[1] In the US, the national organization overseeing poultry production is the Food and Drug Administration (FDA). In the UK, the national organisation is the Department for Environment, Food and Rural Affairs (Defra).

Contents

• 1Intensive and alternative
• 2Egg-laying chickens – husbandry systems
  • 2.1Free-range
    • 2.1.1Organic
  • 2.2Yarding
  • 2.3Battery cage
  • 2.4Furnished cage
• 3Meat-producing chickens – husbandry systems
  • 3.1Indoor broilers
    • 3.1.1Issues with indoor husbandry
    • 3.1.2Indoor with higher welfare
  • 3.2Free-range broilers
  • 3.3Organic broilers
• 4Issues
  • 4.1Humane treatment
  • 4.2Beak trimming
  • 4.3Antibiotics
  • 4.4Arsenic
  • 4.5Growth hormones
  • 4.6E. coli
  • 4.7Avian influenza
  • 4.8Efficiency
  • 4.9Economic factors
• 5Worker health and safety
  • 5.1Muscular Disorders
  • 5.2Respiratory consequences
  • 5.3Excretory consequences
• 6World chicken population
• 7See also
• 8References

Intensive and alternative[edit]

According to the researchers and scientists, 74% of the world's poultry meat, and 68 percent of eggs are produced in ways that are described as 'intensive'.^[2] One alternative to intensive poultry farming is free-range farming using lower stocking densities. Poultry producers routinely use nationally approved medications, such as antibiotics, in feed or drinking water, to treat disease or to prevent disease outbreaks. Some FDA-approved medications are also approved for improved feed utilization.^[3]

Egg-laying chickens – husbandry systems[edit]

Commercial hens usually begin laying eggs at 16–20 weeks of age, although production gradually declines soon after from approximately 25 weeks of age.^[4] This means that in many countries, by approximately 72 weeks of age, flocks are considered economically unviable and are slaughtered after approximately 12 months of egg production,^[5]although chickens will naturally live for 6 or more years. In some countries, hens are force moulted to re-invigorate egg-laying.

Environmental conditions are often automatically controlled in egg-laying systems. For example, the duration of the light phase is initially increased to prompt the beginning of egg-laying at 16–20 weeks of age and then mimics summer daylength which stimulates the hens to continue laying eggs all year round; normally, egg production occurs only in the warmer months. Some commercial breeds of hen can produce over 300 eggs a year

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