Growth, livability, and feed conversion of 1957 versus 2001 broilers when fed representative 1957 and 2001 broiler diets.

By G. Havenstein, P. Ferket, M. Qureshi. Poultry Science, 2003

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Body weight, feed consumption, and mortality were measured in the 1957 Athens-Canadian Randombred Control (ACRBC) strain and in the 2001 Ross 308 strain of broilers when fed representative 1957 and 2001 diets. The dietary regimens were chosen to be representative of those used in the industry in 1957 vs. 2001. The 1957 diets were fed as mash, the 2001 starter was as crumbles, and the grower and finisher diets were pellets. Feed consumption and BW were recorded at 21, 42, 56, 70, and 84 d of age to cover the two broiler strains normal span of marketing ages. Mortality was low, and the mortality of the ACRBC was approximately half that of the modem strain. Average BW for the ACRBC on the 1957 diets were 176, 539,809, 1,117, and 1,430 g vs. 743, 2,672, 3,946, 4,808, and 5,520 g for the Ross 308 on the 2001 diets at 21, 42, 56, 70, and 84 d of age, respectively. The 42-d feed conversion (FC) on the 2001 and 1957 feeds for the Ross 308 were 1.62 and 1.92 with average BW of 2,672 and 2,126 g and for the ACRBC were 2.14 and 2.34 with average BW of 578 and 539 g, respectively. The Ross 308 broiler on the 2001 feed was estimated to have reached 1,815 g BW at 32 d of age with a FC of 1.47, whereas the ACRBC on the 1957 feed would not have reached that BW until 101 d of age with a FC of 4.42.

Subfields: Animal Science and Zoology, Parasitology

View Paper: https://www.semanticscholar.org/paper/46eaaaf2f0add9adaf0a12cf37827991d4353fd8

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Citations in the corpus

• Alleviating heat stress in domestic fowl: different strategies (2009, background): “…acclimation; stress Introduction Recent decades have seen significant developments in the genetic selection of the meattype fowl, i.e., broilers (Havenstein et al., 1994, 2003a) and turkeys (Havenstein et al., 2007), which has led to rapid growth, accompanied by increased feed efficiency and…”
• Meat quality in fast-growing broiler chickens (2015, background): “Consequently, the substantial genetic progress made in the last 50 years has resulted in reduction of the growing time by about one-half (to 40 days or less) to obtain a market weight bird (about 2 kg) (Havenstein et al., 2003a; Aviagen, 2007; 2012).”
• Genetic selection of broilers and welfare consequences: a review (2019, background): “Growth rates have increased by over 400% between 1957 and 2005 (Zuidhof et al. 2014), with 85 – 90% of this increase being attributed to genetic selection and the remainder attributed to diet (Havenstein, Ferket, and Qureshi 2003).”
• Effect of White Striping on Chemical Composition and Nutritional Value of Chicken Breast Meat (2014, background): “Today, chickens and turkeys are marketed in about half the time and at about twice of body weight (BW) compared to 50 years ago (Havenstein et al., 2003; Barbut et al., 2008).”
• Important metabolic pathways in poultry embryos prior to hatch (2008, background): “…performance and meat yield of commercial broilers and turkeys has improved linearly each year during the past four decades (Havenstein et al., 2003b; Havenstein et al., 2003a; Havenstein et al., 2007), and this trend is likely to continue in the future as new technologies…”
• Nutritional and immunomodulatory function of methionine in poultry diets – a review (2014, background): “It is estimated that 85 to 90% of performance gains are due to genetic selection, whereas the other 10 to 15% are the consequence of improvements in nutrition and other management practices (Havenstein et al., 2003).”
• Adaptation to hot climate and strategies to alleviate heat stress in livestock production. (2012, background): “For instance, broiler chickens, for which selection has favored growth rate and muscle mass at the detriment of thermoregulatory organs (Havenstein et al., 2003), are much less thermo-tolerant than layers (Yahav et al., 2009).”
• Delay in feed access and spread of hatch: importance of early nutrition (2010, background): “Nowadays, the first 7 d represent approximately 17% of the growing period in time and 5 - 10% in weight as a percentage of final body weight (Lilburn, 1998; Havenstein et al., 2003).”