Poultry Production (Broiler Production)

Meat-type chickens that mature quickly, typically within 4-8 weeks.

Egg-laying chickens that mature within about 20 weeks.

Poultry that mature at an early age, ideally to meet market demand rapidly.

Poultry breeds that reproduce quickly, ensuring a consistent supply.

Poultry that convert feed into meat and eggs efficiently.

The high expenses involved in raising poultry compared to the price realized at the market.

A system of getting products to consumers that is not optimized to maximize gains.

Chicken, the primary poultry species in the Philippines, is among the highest produced.

Male and female chickens have distinct physical characteristics that help distinguish them.

The vent, an opening for laying eggs, is larger in female chickens, and smaller in male chickens.

Female chickens generally have duller or less colorful feathers than males. Males often have brighter colored feathers, especially in their tail.

Male chickens usually have larger wattles (the fleshy growths on the face) than female chickens.

Male chickens typically have a thicker, redder comb (the fleshy growth on the head) and a larger comb than female chickens.

Male chickens are generally larger than female chickens.

Spur, a claw-like growth on the foot, is found on male chickens but is absent in females.

Roosters (male chickens) tend to be more aggressive than hens (female chickens).

Aggressive and strong chicken breeds, good stamina.

Chicken breeds with unique and unusual appearances, often kept as pets.

Recommended temperature for chicks is between 32.2-35oC.

A system of brooding chicks on a floor covered with litter

A chicken brooding system using elevated wire or slatted floors.

Should be provided continuously to the chickens.

Chickens are sold in their live state.

Weight of a chicken after removing feathers, blood, head, feet, and internal organs.

Roosters make a crowing sound to protect their territory.

Different types of broiler chickens, such as Cobb, San Miguel, Hubbard, and Anak 2000.

Healthy day-old chicks should be a uniform size and color, not less than 33 grams.

The stage where chicks are placed in a heated area until they don't need supplemental heat.

The structure where broilers are raised; it needs good ventilation and drainage.

Small chickens that are good layers of large eggs.

Large, slow-moving breeds that are poor egg layers.

The process of slaughtering and preparing a chicken for consumption.

The ratio of the dressed weight (after processing) to the live weight of a chicken, expressed as a percentage.

A specific method of chicken dressing that adheres to Jewish dietary laws.

Withholding food for 12 hours before slaughtering chickens improves the quality of meat and makes internal organ cleaning easier.

Vaccinating chickens within 72 hours of slaughter can lead to antibiotic resistance in the meat.

Cutting the jugular vein to drain the blood completely from the chicken.

Carefully extracting the internal organs of the chicken, including the lungs, heart, liver, and gizzard.

Washing the chicken carcass thoroughly with clean water to remove any remaining blood or debris.