Describe how broilers are kept from day one up to slaughter?

Broilers, or chickens raised for meat production, are typically kept in large, temperature-controlled barns from day one until slaughter. Here is a general overview of how broilers are raised:

1. Day one: Newly hatched chicks are placed in a brooder house with heat lamps to keep them warm. They are provided with access to feed and water.

2. Weeks 1-3: The chicks are moved to a larger barn with more space to move around. They are kept on a diet of specially formulated feed to promote rapid growth.

3. Weeks 4-6: The broilers continue to grow quickly and are monitored for health and weight gain. They are kept in a clean environment with access to fresh water and feed at all times.

4. Weeks 7-9: By this time, the broilers have reached market weight and are ready for slaughter. They are typically transported to a processing plant where they are humanely slaughtered and processed for meat production.

Throughout their time in the barns, broilers are kept in controlled environments to ensure their health and well-being. They are protected from predators and extreme weather conditions, and are provided with proper nutrition and care to promote optimal growth.