• Livestock

All in – All out No thinning

The BroilerNet project involves a bottom-up approach to identify challenges and innovation needs for broiler farmers in Europe, and to collect promising and already successfully implemented Good Practices to meet the challenges in questions. The top Good Practices selected by experts within the three thematic areas (animal health management, animal welfare and sustainability) have been summarized in factsheets. The Finnish national production method, All in –All out No thinning, includes the fact that all chicks are delivered to the rearing farm at once and the entire flock is also sent to be slaughtered at the same time. The broiler houses are emptied, washed, dried and disinfected carefully between breeding batches. The method is a requirement for ensuring biosecurity, it improves food safety (prevents the spread of campylobacter and salmonella) and reduces stress and injuries among the broiler chickens, as fasting and loading only occurs once during their life. With this method disease pressure is lower, the birds are doing better and are healthier.