How to Raise Broiler Chickens for Better Results

You probably already know that how you raise broiler chickens has a big effect on the results, including the quality of the meat. Good farming produces broiler meat that is high in quality, healthy and fresh. Getting there depends on the way the birds are raised: a clean coop, good-quality feed, and disease prevention through vaccines and vitamins.

The way you raise broilers makes all the difference if you want high-quality meat. That's why poultry farmers keep building their knowledge of chicken farming and the problems that come with it. Farming methods have such a strong effect on results because the end goal of commercial broiler production is a flock that grows up healthy and reaches the genetic potential standard for the breed being raised. The parameters most often used to judge whether a flock is reaching its genetic potential are whether the birds are disease-free, have a low mortality rate, gain weight daily in line with the standard, show efficient feed conversion and have a well-formed body.

A good poultry farmer always looks for broiler farming methods that are sound and meet the standards, so the flock turns out well. Good broiler farming means paying constant attention to the quality of the feed, keeping the chicken house up to standard, maintaining proper coop sanitation, giving the birds vaccines and vitamins, and having a plan to control the diseases that can strike the flock.

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Farmers who follow good broiler farming practices end up with healthy birds. Healthy broilers generally have a good appetite for food and water, stay active and move nimbly during the growing period, have bright, alert eyes and faces rather than a sleepy look, and stand upright on sturdy legs with a well-proportioned body. Healthy birds also have glossy, slightly oily feathers that are not dull or ruffled. On top of that, the right broiler farming methods produce healthy birds whose wings don't droop, whose heads are always held up well, who don't fall sick easily, whose vents are clean (no droppings stuck to them) and whose body weight matches the standard for their age.

With good broiler farming practices, farmers get high-quality broiler meat. You can judge the quality by how firm the meat is, which shows in the thickness of the thighs, drumsticks, wings and breast. Breast size in a broiler is measured by the length of the breastbone. Meat quality also shows in the condition of the skin. High-quality chicken skin should be intact, with no bruises, tears or heavy scratching. Good skin is white with a slight yellow tint and completely free of pin feathers and the microbes that can nest inside them.

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