Breeding broiler chickens in the industrial poultry production | Uzgoj brojlerskih pilića u industrijskom živinarstvu
2012
Maslić-Strižak, D., Naučni institut za veterinarstvo Srbije, Beograd (Serbia) | Spalević, Lj., Naučni institut za veterinarstvo Srbije, Beograd (Serbia) | Rašeta, M., Institut za higijenu i tehnologiju mesa, Beograd (Serbia) | Branković-Lazić, I., Institut za higijenu i tehnologiju mesa, Beograd (Serbia)
Success in poultry relies on small details. For the benefit of young chickens, providing temperature, air quality and simple approach to food and water for the entire flock are essential. Optimal conditions for the flock differ, depending on hybrid and age. The amount of proteins in broiler meat is 21,5 – 22,5%, and the amount of fat 6 – 8%. Content of muscle tissue in the body varies between 40 and 70%. Broad breasted, fast – growing chickens have 94–98% of muscle tissue in the breast muscle. Besides that, chicken meat is rich in micro elements and vitamins and because of that is highly desirable in human nutrition, both in carcasses and meat products. In the past years, more and more carcasses or carcass parts have been declared conditionally usable, or not usable at all, because of the technopathies that came from both internal and external influences during production. This work describes necessary conditions needed for housing and breeding of broilers and some of the conditions that cause changes in chickens for which their carcasses later become entirely, or partially, discarded. Losses that the fl ock can suffer due to these reasons can be up to 20%.
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