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Chicken nourishment

Chicken fattening is the most frequent form of poultry fattening. This type of production uses fleshy sorts of chickens obtained through a long-term, careful selection. The basic characteristic of such chickens is quite an intensive growth in a very short period of time, with minimum consumption of feed per unit of growth. Most poultry farms resort to fattening broilers - chickens of this sort gain body weight of 2.0 to 2.2 kg in 42 days ,with feed conversion of 1.8 to 2.0kg/per kg of growth. The so called “grill” fattening has also been gaining in popularity – it lasts 36 days only and chickens gain body weight of about 1.6 – 1.8kg, feed conversion being 1.6 to 1.8kg/kg. However, under certain more extensive conditions, the so called “roaster” fattening prevails – it is an extended fattening period resulting in considerably better quality of (ripe) meat. This type of fattening lasts a bit longer (56 – 58 days) and chickens gain body weight of 2.5 to 3.5kg with higher conversion of feed.

In order to achieve such a high growth rate per unit of time (in 42 days a chicken gains 50 times its original weight) nourishment of fattening chickens is based on high-quality concentrated feed mixtures of vegetable and mineral origin. In addition to basic nutrients, the mixtures must contain sufficient quantities of microelements and vitamins in an optimum proportion. Also, the mixtures should include other permitted additives that prolong the shelf-life of feed (antioxidants), improve feed digestion (enzymes), provide faster and larger growth (amino acids), desirable color of subcutaneous fatty tissue (carotenoids) and prevent incidence of the so called breeding diseases (coccidiostatic agents). 

  • Chickens are the category most sensitive to changes in conditions and nourishment
  • Producer of feed should not be changed during a fattening cycle
  • Decrease in feed consumption is a sign of a fattening disorder
  • Even conditions must be maintained throughout the building
  • Room ventilation, humidity and temperature should be checked at least twice a day