Poultry Chicks

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What is kuroiler chicken?
Kuroiler is a genetically improved breed from India, derived from crossing coloured broiler males with Rhode Island Red females and produce both eggs and meat.
This bird breed’s name seems to have been coined from the word BROILER, and then African Americanized to get the name KUROILER but we now see different variations of the same name depending on where someone is coming from including; KROILER, CROILER, CUROILER…
Benefits of rearing kuroiler
They grow faster
Kuroiler mature in about 10 weeks compared to local breeds that take several months or even up to a year to mature. At maturity, Kuroiler chicken weighs about 3.5kg as compared to other breeds that weigh 2kg.
They are scavengers
Kuroiler chicken performs quite well under what experts call “scavenging conditions”. You can feed them on animal or plant remains. Unlike other breeds, you don’t need to spend a lot of money to feed them.
They are as good as indigenous chicken
As we all know, indigenous chicken produces tastier meat than modern breeds. Also, indigenous breeds are known for laying yellow yolk eggs which are extremely nutritious. Kuroiler chicken is just like indigenous chicken, their meat is tasty and they lay yellow York eggs.
High production
Despite being a hardy breed, it is not encumbered by low productivity. While indigenous chicken produces about 40 eggs per year, Kuroiler does about 150 eggs in the same period.
While ordinary chicken weighs 2kg, Kuroiler weighs 1.5kg more. The only disadvantage with this breed of chicken, however, is that they don’t incubate and hatch their eggs. As such you would need to purchase an incubator for the job

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In the egg industry, the sex of day-old chicks is determined at the hatchery. Sexing chicks (determining whether they are a hen or a rooster) requires considerable skill and is done at this very early stage to determine their fate.

If strong and healthy, the female chicks are transferred to a site where they are grown to a suitable size and then moved to a laying facility — which could be a cage, free-range or barn set up. Male chicks are considered an unwanted byproduct of egg production and are killed and disposed of shortly after chick sexing at just one day old.

Male chicks are killed for two reasons: they cannot lay eggs and they are not suitable for chicken-meat production. This is because layer hens — and therefore their chicks — are a different breed of poultry to chickens that are bred and raised for meat production. Layer hens are bred to produce eggs whereas meat chickens are bred to grow large breast muscle and legs.

Chick hatcheries breed one or the other type of chick depending on which poultry industry they supply — egg or meat. At the layer hen hatcheries supplying the egg industry with layer hens, the eggs are developed in industrial incubators. Once hatched, the newborn chicks pass down a production line to be sexed and sorted. Sick or weak female chicks and all male chicks are separated from the healthy female chicks and then killed.

The Model Code of Practice for the Welfare of Animals: Domestic Poultry states that all culled or surplus newly hatched chicks that are destined for disposal must be treated as humanely as those that will be retained or sold. The Code states that these chicks must be killed promptly by carbon dioxide gassing or maceration. Chicks must then be carefully inspected to ensure they are all are dead.

Maceration is done in a manner to ensure that chicks are killed within a second and, when carried out effectively and competently, this method may be considered more humane than gassing with high concentrations of carbon dioxide. This is because carbon dioxide at high concentrations is aversive to poultry and the method results in prolonged suffering prior to death.

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