With the rising standard of living, consumers are increasingly drawn to premium products such as tender meat and traditional farmhouses. As a result, the market price of high-quality broiler chickens has significantly surpassed that of fast-growing commercial breeds. In recent years, we have made significant efforts to raise quality broilers, achieving impressive results. The locally developed Tianmu chickens, known for their attractive appearance and delicious meat, have successfully entered the Shanghai-Hangzhou market and even won the Silver Award at the 1999 Hangzhou Quality Agricultural Products Fair. Below are the key techniques involved in raising these premium broilers.
First, selecting superior breeds is essential. High-quality broilers require excellent genetic stock. Breeds like three-yellow chickens, blue-legged chickens, court yellow chickens, Gushi chickens from Henan, Caoxi Sanhuang chickens from Guangxi, and Xianju chickens from Zhejiang are all excellent choices. These breeds offer thin skin, tender meat, strong disease resistance, and colorful feathers. Selection should be based on local feeding habits and consumer preferences to ensure the best fit for the region.
Second, grazing plays a crucial role in improving meat quality. While the initial rearing period is similar to fast-growing broilers—typically 30 days in a shed—the grazing phase begins at different ages depending on the season. In summer, it starts at 30 days; in spring and autumn, around 45 days; and in winter, between 50 to 60 days. Grazing areas should be elevated, sheltered, quiet, and free from pollution. Ideal locations include farmland, orchards, tea plantations, and mulberry fields, where chickens can naturally forage for insects, weeds, and grasses.
Third, proper feeding is vital. High-quality broilers require easily digestible feed with slightly lower crude protein levels compared to fast-growing breeds. Small, frequent meals promote healthy growth. During grazing, supplement with green fodder, agricultural by-products, and grains to enhance meat quality and reduce feed costs. Feed supplementation should be limited to the late stages, and the amount should be adjusted based on the chicken’s body condition. Avoid synthetic pigments, chemical additives, and drugs. Instead, use natural ingredients like orange peel powder, pine needle powder, garlic, ginger, and fennel to improve flavor and meat color.
Fourth, strict disease prevention is essential. Although high-quality broilers are generally more resistant, their longer growth period and exposure to the outdoors increase the risk of disease. Maintaining hygiene, regular disinfection, and following a vaccination schedule (as shown in Table 1) are critical. Special attention should be given to coccidiosis, leukocytosis, and gastrointestinal parasites. Whenever possible, use traditional Chinese medicine or biological controls instead of synthetic drugs to minimize residues.
Finally, timely sales are crucial. The optimal slaughtering time ensures the best meat quality. If raised too short, the meat may lack flavor and nutrients; if raised too long, the meat becomes tough and costly. Based on growth patterns, small roosters should be sold at 100 days, hens at 120 days; medium-sized roosters at 110 days, hens at 130 days. At this stage, the meat is tender, flavorful, and economically viable. This balance between weight, quality, and cost makes it the ideal time for market release.
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