Broilers have been optimized so much for meat production that they must be slaughtered at six to eight weeks, because if they live beyond that, their legs will not be able to hold up their bodies.
El pollo broiler se ha optimizado tanto para la producción de carne que debe ser sacrificado a las seis u ocho semanas, porque si vive más allá de eso sus patas no podrán sostener su cuerpo.