Farms.com Home   News

Broiler-Type Eggs Set in the United States Up 2 Percent

Broiler-Type Eggs Set in the United States Up 2 Percent

Hatcheries in the United States weekly program set 218 million eggs in incubators during the week ending June 20, 2015, up 2 percent from a year ago. Hatcheries in the 19 State weekly program set 210 million eggs in incubators during the week ending June 20, 2015, up 2 percent from the year earlier. Average hatchability for chicks hatched during the week in the United States was 84 percent. Average hatchability is calculated by dividing chicks hatched during the week by eggs set three weeks earlier. 

Broiler-Type Chicks Placed in the United States Up 3 Percent

Broiler growers in the United States weekly program placed 180 million chicks for meat production during the week ending June 20, 2015, up 3 percent from a year ago. Broiler growers in the 19 State weekly program placed 174 million chicks for meat production during the week ending June 20, 2015, up 2 percent from the year earlier. Cumulative placements from the week ending January 10, 2015 through June 20, 2015 for the United States were 4.24 billion. Cumulative placements were up 3 percent from the same period a year earlier.

Source: USDA


Trending Video

Four Star Veterinary Service: Jason Woodworth shares swine nutrition tips during a down market

Video: Four Star Veterinary Service: Jason Woodworth shares swine nutrition tips during a down market

There’s no question the US swine industry is struggling through a down market cycle. Jason Woodworth, Research Professor at Kansas State University, spoke to attendees at the Annual Four Star Pork Industry Conference held in Muncie, Indiana in September about nutritional strategies for feeding pigs during a down market.

“Unfortunately, the goal may be to lose the least amount of money that you can during this time, and we have to look through that lens at the idea of profitability,” said Dr. Woodworth. “Our reality is that we're going to be on the bottom side of zero, and we’re trying to conserve as much as we can. I’d encourage producers to be as nimble and flexible as possible and to try to take advantage of what's going on in the market as well as what’s happening in your barns.”