The quality of chicken is determined by several factors, including flavor, texture, tenderness, juiciness, nutritional value, and hygiene. These characteristics are influenced by the breed, age, sex, diet, health status, and farming methods of the chickens. In China, high-quality broilers have gained a significant advantage in both breeding and consumption. These birds are unique, improved local breeds of native chickens, typically with yellow or brown feathers and yellow or green legs, known for their delicious meat. Due to their rearing method—often involving free-range grazing on mountainous land—their environment is not easily cleaned or disinfected, making production techniques crucial for maintaining quality and health.
The following section outlines key feeding and management practices that ensure optimal growth and meat quality.
1. **Low Temperature Protection**
Sudden temperature changes are major contributors to diseases such as Salmonella, colibacillosis, Pasteurella multocida (fowl cholera), respiratory issues, Newcastle disease, and even avian influenza. Broiler farming is typically divided into two stages: ground-level raising (or cage brooding) and mountain grazing. During the brooding phase, the main goal is to provide chicks with an ideal ambient temperature, helping them gradually adapt to natural conditions and build strong immunity. The optimal temperature during the first week is usually 33–35°C, decreasing by 2–3°C each week thereafter. By day 25, the temperature should match room temperature and remain stable for a few days before moving the birds to the grazing area. In colder seasons, when temperatures drop below 20°C, heat preservation and gradual temperature adjustment become critical. The floor should be covered with 2–5 cm of dry straw, and wet areas should be dried and replenished promptly. Windbreaks are essential, covering the area during early morning, evening, and nighttime, while being open during the day for ventilation and to maintain dry conditions inside the housing.
2. **Density Control**
Overcrowding and large group sizes can lead to stress, poor feathering, increased disease prevalence, uneven growth, and lower feed efficiency. For the brooding stage, the recommended density is 50–60 chicks per square meter, with each group ideally containing around 2,000 birds to ensure better management and welfare.
3. **Nutrition Program**
Broiler nutrition must be adjusted according to different growth stages. Young chicks require higher levels of protein, amino acids, minerals, trace elements, and vitamins, with lower energy content. As they grow, these nutrient levels should be slightly reduced, while energy intake increases. For adult broilers, protein and other nutrients are further reduced, and energy levels are raised again. Since free-range broilers are more active and consume more energy, their feed should have a higher energy content than caged broilers—by about 5–10%—with added crude fat to enhance meat quality. Feed suppliers often promote fat deposition through specific ingredients, such as "fat chicken feeds," which can be introduced 1–2 weeks before market time. There are two common feed strategies: one combines fast-growing and medium-weight broilers, resulting in larger body weight; the other uses slower-growing breeds, leading to better meat quality and flavor.
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