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The Ultimate Business Guide To Poultry Farming

Chapter 18 – Broiler Yield

Last updated on June 5, 2021 by Temi Cole 2 Comments

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Go to chapter 19 of this eBook by clicking this link…“Preparing your broilers for processing”. Click here to find the next chapter.

Hello,

Broiler yield is a VERY IMPORTANT value-added topic.

Why?

Hint: value-added. (Yield from geldan (Anglian) “to pay, pay for; reward, render;)

Work is only really work if it pays, otherwise, it’s all a waste.

In the broiler business, the real value is meat.

Whilst the whole carcass is sold,

After all the processing, the product of real value is actually the meat.

In fact, the various cuts of broiler meat each carry their own respective premium.

In other words, the market values each cut differently according to relative consumer demand.

In the UK, for example, the popularity of chicken meat cuts look like this (numbers in tonnes sold per annum – 2017 figures):

Fresh Whole – 226,142 (~40%)

Fresh Breast – 159,381 (~28%)

Fresh Leg – 96,083 (~17%)

Frozen Breast – 42,741 (~8%)

Sliced Cooked – 22,031 (~4%)

TOTAL = 561,714 tonnes sold

Source: Poultry Pocketbook – 2018 AHDB

Looking more closely at the price variety associated with cuts,

…birds with a higher proportion of actual meat (value) vs. bone, fat, cartilage etc. (waste)…

…carry higher demand, higher price and contribute more kg of meat to every sale.

This, of course, equals more profit for every broiler farmer.

All this, simply for making the right decisions in getting the best quality carcass to market.

But as a broiler farmer, how can you improve the yield of your meat delivered to market?

According to this publication by North Central Regional Committee on Poultry Products Technology Research, there are 5 primary contributors to broiler meat yield:

Breed/strain

Over the decades of selective breeding by commercial vendors like Avigen, Cobb etc…

…certain breeds of broiler have been influenced for their optimal meat yield.

Age

Maturity has a direct correlation to meat yield.

Immature birds yield lower meat. Their bodies are yet to reach potential.

However,

…certain strains reach an optimal size and weight sooner than others, which leads to greater turnaround and increased profits.

Shorter rearing cycles = more sales & lower cost of goods sold (feed expenses) = greater profits.

Diet & Management

  • What birds eat, and…
  • how they are handled…

…directly impact their eventual market weight and muscle (meat) composition.

Getting the right balance and approach in this area can add to your overall broiler farming gains.

Firstly, it has been seen that supplying birds with lower energy feed, can result in lower yields…

caption for image

(careful though – too many calories in broiler diet can have an adverse effect on their appetite):

caption for image

As far as pre-processing handling is concerned, for example, every hour of delay in the lead time to slaughter can cause “weight loss…

caption for image

Chilling and unscrupulous practices

Care should be taken on the processing/evisceration lines, not to saturate meat in water – as this practice significantly increases yield…

…although falsely.

caption for image

Source: Factors affecting poultry meat yields

The bottom line…

Actual meat increase is where you as a broiler farmer get rewarded for your efforts.

This comes in financial return.

Money per kg or lbs.

You can influence this ratio in your favour significantly by:

  • Your choice of strain
  • Age of slaughter
  • Diet
  • Handling
  • Processing methods

…amongst other factors, like humidity, floor space etc.

If each factor adds a small percentage of gain toward your target weight.

For everything done effectively, you stay on track for profit.

Yet every point lost is effort without reward.

Having your eyes on yield continually and it’s contributing factors should keep you on track for long term profits.

An now, over to you:

Are you a broiler farmer looking to increase the weight of your birds?

Or, are you still in planning and need tips on hitting optimal output?

Either way, write me back and let me know.

I read every comment.

Speak soon.

Temi

Go to chapter 19 of this eBook by clicking this link…“Preparing your broilers for processing”. Click here to find the next chapter.

Filed Under: The Ultimate Business Guide To Poultry Farming

Temi Cole
Mr. Temi Cole
🥇Author, The Big Book Project

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Comments

  1. Echu Henry Echu says

    June 21, 2021 at 1:48 pm

    I am happy to learn from this material. This is a very important instrument for the farmer that I am

    Reply
    • Temi Cole says

      June 22, 2021 at 5:56 pm

      Glad you’re enjoying the eBook, Echu.

      It is a pleasure to be of service.

      Keep me posted on your progress.

      Speak soon,

      Temi

      Reply

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Temi Cole
Mr. Temi Cole
Author, The Big Book Project

Thanks for visiting my website.
"Let's make poultry profitable together!"
Begin by becoming a subscriber to my investor newsletter, online courses and consulting . Within this site you'll find 300+ learning resources inc. articles, content hubs, sample plans, data sets, calculators and templates. Take a look around and enjoy the conversation..

My Story Start Here Free eBook

eBook Chapters

  • Chapter 1: Advantages of layer farming
  • Chapter 2: Why Write A Business Plan For Your Farm?
  • Chapter 3: Land farm decisions
  • Chapter 4: Calculating floor space
  • Chapter 5: Deep Litter Calculator
  • Chapter 6: All-In-All-Out broilers
  • Chapter 7: Finance, funding, loans & grants
  • Chapter 8: Agri Value Chain
  • Chapter 9: Agribusiness Project Management
  • Chapter 10: SWOT & PESTLE analysis
  • Chapter 11: Opportunity cost
  • Chapter 12: Poultry Project Reporter 2.0
  • Chapter 13: Projecting layer egg production
  • Chapter 14: Calculating broiler profits
  • Chapter 15: Broiler farm record keeping
  • Chapter 16: The real cost of broiler feed
  • Chapter 17: Layer production profit
  • Chapter 18: Broiler yield
  • Chapter 19: Preparing your broilers for processing
  • Chapter 20: Agri-Accounting & Bookkeeping
  • Chapter 21: Business Case
  • Chapter 22: Poultry Project Hub
  • Chapter 23: Exclusive Poultry Training
  • Chapter 24: How Grants & Subsidies (Really) Work...

 

 

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