The broiler industry, as an important component of the agricultural sector, has been developed in several areas such as nutrition, genetics and management to maximise the efficiency of growth performance and meat yield. To remain competitive and profitable in the global meat market, broiler producers have realised that efficiency is the key focus. Genetic selection has improved broiler carcass quality and productivity; while technology has improved labour efficiency, nutrition and health. However, the drive for efficiency has also meant considerable compromises for the newly hatchedbirds. The attainment of a good seven day weight, together with good health status is increasingly important because this period represents an ever-increasing percentage of the broiler production cycle and is strongly correlated with the market weight.
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