Chickens raised intensively for their meat are known as "broilers". Breeds have been developed that can grow to an acceptable carcass size (2 kg (4.4 lb)) in six weeks or less. Broilers grow so fast, their legs cannot always support their weight and their hearts and respiratory systems may not be able to supply enough oxygen to their developing muscles. Mortality rates at 1% are much higher than for less-intensively reared laying birds which take 18 weeks to reach similar weights. Processing the birds is done automatically with conveyor-belt efficiency. They are hung by their feet, stunned, killed, bled, scalded, plucked, have their heads and feet removed, eviscerated, washed, chilled, drained, weighed, and packed, all within the course of little over two hours. COUNT 5
QSN1 What is the average size of chickens used extensively for it's meat production raised in an intensive environment?  ANS1 carcass size (2 kg (4.4 lb)) QSN2 How long does it take for an broiler raisedin an intensive environment very to reach optimum size? ANS2 six weeks or less QSN3 What is the death rate among chickens who are intensivley breed to be broilers? ANS3 Mortality rates at 1% QSN4 Do chicken raised in the intensive broiler method suffer from health condions? ANS4 their legs cannot always support their weight and their hearts and respiratory systems may not be able to supply enough oxygen to their developing muscles. QSN5 How long does it take for a chicken raised in a less intensive envionment to reach optimal broiler size? ANS5 18 weeks to reach similar weights