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Broilers

Broilers

Organic broiler production systems vary greatly in Europe. Usually they are either free-range systems, with mobile houses, where animals are free to move from inside to pasture, or systems with a fixed house and controlled access to a grazing area. In both cases the feeding area is situated indoors.

Farmers have to respect the European regulation for organic production, which requires that they use feed produced on their own land or in the same region. Otherwise, farmers can buy feed that has been certified by approved certification schemes. In organic broiler production, one of the major difficulties for the farmers is to produce meat with slow growing breeds at reasonable cost. Broilers must remain on the farm for a minimum of 81 days before reaching the slaughter age. It is important to find the right compromise between genetic type and feeding intensity, in order to respect the demand for energy, protein and amino acids at each stage of production.

Respecting animal behaviour and welfare is very important in order to reduce stress and diseases, and to preserve animal health. To help achieve this, broilers needs to have access to a free range area of at least 4 square metres per animal (580 broilers/hectare), and coverage surface about 10 square metres per animal.



Tools

TitleIssuing organisationYear of releaseRating
AVIFAF©2015
Fulfilling 100 % organic poultry diets: roughage and foraging from the range2015
Grass protein - a golden chance to improve organic farmingSEGES2018
Making poultry feed more sustainable2012
Planting an outdoor area for organic laying hensØkologisk Landsforening2015
Poultry feeding in organic farming2015
Proteins from organically grown green crops are promising poultry feed2014
Roughage for organic laying hens2009
Silage feeding for laying hens (OK-Net Ecofeed Practice Abstract)2019
Using local raw material for broiler feed in organic farming2016


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