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Chick culling
Chick culling is the process of killing newly hatched poultry for which the industry has no use. Due to modern selective breeding, laying hen strains differ from meat production strains. As male birds of the laying strain do not lay eggs and are not suitable for meat production, they are generally killed soon after they hatch and shortly after being sexed. Methods of culling include cervical dislocation, asphyxiation by carbon dioxide and maceration using a high speed grinder.
==History==
Prior to the development of modern broiler meat breeds, most male chickens (cockerels) were slaughtered for meat, whereas females (pullets) would be kept for egg production. However, once the industry bred separate meat and egg-producing hybrids, there was no reason to keep males of the egg-producing hybrid. As a consequence, the males of egg-laying chickens are killed as soon as possible after hatching and sexing to reduce losses incurred by the breeder. Special techniques have been developed to accurately determine the sex of chicks at as young an age as possible.
It has been reported that in India for example, more than 180 million male chicks per year are culled. The egg industry in India is growing at the rate of 8-12% yearly, and is the third largest egg producer.
Chicks are also culled in the production of foie gras. After hatching, the ducklings are sexed. Males put on more weight than females, so the females are killed, sometimes in an industrial macerator. Up to 40 million female ducks may be killed in this way. The remains of female ducklings are later used in cat food, fertilisers and in the pharmaceutical industry.
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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