Good production practices for broilers
The consumers desire increasingly to know how their food is produced, and many consumers are concerned about welfare and ethics in animal production.

Both the producers of chickens for slaughter and consumers are keenly interested in welfare and ethics. The welfare of the chickens is taken care of when the mortality is low, the disease rate is low, the stress level at a minimum and there is possibility for the animals to perform basic natural behaviour.

 

The consumers wish increasingly to know how their food is produced, and a number of consumers consider welfare and ethics in animal production when they are shopping.

 

An ethically considerate production also includes a protection of the surrounding environment. The production must be planned and carried out in such a way that the neighbours are not exposed to unnecessary smell, dust or noise inconvenience. Ground water and surface water must also be protected against pollution.

 

The working environment must also be considered. The staff must for example not be exposed to high concentrations of dust and ammonia, and the detergents and disinfectants used must not be injurious to health.

 

Occurrence of bacteria that can transfer disease to man must be controlled. The meat must be healthy and have a good taste.

 

In addition to the responsibility for animals, people and the surrounding environment, the producer also has a financial responsibility. The production must be profitable and the products must be produced at a competitive cost - ca. 70% of the production of chickens for slaughter in Denmark is exported. This requires a continuous optimation of the productivity and a cost level that is as low as possible.

 

Producers and consumers have to large extent common interests with respect to the production of slaughter chickens. However, the consumers must accept that extraordinary measures for improving animal welfare and food safety will result in higher food prices.