CHICKEN MEAT 
Published: 8 Jul 2013
Author(s): RIRDC
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DownloadThe Australian chicken meat industry has developed from a loose grouping of producers during the 1960s, when it was an off-shoot of egg production, to becoming an important growth industry with a projected production for 2013–2014 of 1.08 million tonnes. Australians today eat more chicken than any other meat, an average of about 45 kilograms per person annually.
Chicken meat research has led to rapid improvements in productivity within the industry. Much of the gain is attributable to improved genetics.
The main objectives of this project were to evaluate commercially available Newcastle disease virus (NDV) enzyme-linked immunosorbent assay (ELISA) kits and determine their suitability as...
As we head into a new research, development and extension (RD&E) period for the Australian chicken meat industry (2022–2027), it is timely to reflect on...
The Australian chicken meat industry is continually improving management practices in poultry sheds to ensure the best possible animal health and welfare, product quality and...
The AgriFutures Chicken Meat Program invests in research, development and extension (RD&E) to increase knowledge and understanding that fosters an innovative, adaptive and valuable chicken...
Currently, 18-20% of chicken meat produced in Australia comes from accredited free-range farms. Increased production of free-range chicken meat has largely been driven by consumer...
Currently, 18-20% of chicken meat produced in Australia comes from accredited free-range farms. Increased production of free-range chicken meat has largely been driven by consumer...
The age of broilers has a significant effect on how well they digest and absorb energy-yielding nutrients and amino acids (AA). The capacity of the...
Mother hens teach chicks important life skills that lead to lifelong benefits for the chicks. However, providing chicks with mother hens in industry is impractical...
