Impact of genetics and breeding on broiler production performance: A look into the past, present, and future of the industry

Abstract

• Intense genetic selection for economically important traits like body weight, growth rate, feed efficiency, and those associated with carcass-processing characteristics have been instrumental in increasing productivity and efficiency of the broiler industry. • Over the past 20 yr, poultry breeding companies have placed considerable selection pressure on breast meat yield. This, in turn, has increased overall eviscerated body weight of broilers. • Genetic improvement is expected to result in broilers reaching a 2.34 kg (5 lb) market-ready body weight in less than 29 d by the year 2034.