Poultry meat production

Conventional meat production

Problems during conventional meat production:

The animals are housed in barns at ground level. In most of the cases no different functional areas or elevated levels are offered to the birds. 

Dung mixes with the litter that is not replaced or refreshed until the broilers are departed with a liveweight of 1.4 kg at the age of 38 days. The result can be a high level of gaseous ammonia in the barn, that irritates the eyes and is harmful to the respiratory system. 

The extremly high gain of live weight – at the end oft he fattening period the broiler is four times heavier than a chicken of the laying strain at the same age – can cause problems of the cardiovascular system and leads to leg deformations that are painful for the birds.


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