Farmed animals

There are more chickens in the world than any other bird. In fact, more than 50 billion chickens are reared annually as a source of food, for both their meat and their eggs.

Chickens farmed for meat are called broiler chickens, whilst those farmed for eggs are called egg-laying hens.

The natural life of chickens

Chickens are gregarious birds and live together as a flock with a distinct hierarchy or “pecking order.” They would naturally spend their day foraging for food, scratching the ground looking for insects and seeds.

When a cockerel finds food, he may call the hens to eat it by clucking in a high pitch and picking up and dropping the food. This behavior can also be seen in mother hens, calling their chicks.

Chickens tend to range widely, using the cover of trees and vegetation for safety from predators.

Life on some farms and small-holdings is just like that. Unfortunately, the vast majority of the 50 billion chickens reared each year experience intensive farming methods.

The reality of life on the farm

Different methods are used for producing egg-laying hens and meat chickens.

Where do cattle come from?

Cattle were domesticated as long ago as the Neolithic age and have been kept as livestock ever since for their meat, milk, and hides.

Historically, there was no distinction between dairy cattle and beef cattle, with the same breeds used for both milk and meat. However, in the developed world today farmers usually keep either beef or dairy cattle. Through generations of selection, dairy breeds such as the Holstein have been bred specifically to produce very high volumes of milk. Other breeds have been bred to maximize beef production.

The calves of dairy and beef cows are likely to have very different lives. Beef calves are generally slaughtered for beef after one to two years. Female dairy calves are usually reared for milk production. About half of the calves produced by dairy cows are male and therefore not valuable for milk production. These calves are typically sold either raised for beef or are sold to veal farms, where they are raised in small pens isolated from other animals. In these systems, many of the calves’ natural behaviors are denied. For instance, calves are typically weaned and separated from their mothers prematurely.

Due to the efforts of animal welfare organizations like the Humane Society of the United States, seven states have passed laws banning veal crates, which are the smallest of these enclosures: Arizona, California, Colorado, Maine, Michigan, Ohio, and Rhode Island.

US beef cattle are typically reared outdoors on grass for the first part of their lives, although most are brought indoors or fattened on grains in crowded feedlots before slaughter. In indoor systems, beef cattle are commonly housed in cramped conditions on slatted floors. This increases aggression and can lead to severe injuries and lameness.

There are also specific welfare concerns for dairy cows and calves.

While pigs are sometimes depicted as being dirty and gluttonous, the truth is that they are highly intelligent animals.

Where are pigs from?

Pigs are believed to have been domesticated from wild boar as early as 9,000 years ago.

They were originally native to Europe and parts of Asia, but over the centuries have been introduced to many parts of the world. Most pigs live as livestock, but some have become feral, having escaped from farms or been deliberately introduced into the wild for hunting. Some breeds of pig, such as the Asian pot-bellied pig, are kept as pets.

The natural life of pigs

Pigs are naturally omnivorous and will eat both plants and small animals. In the wild they will forage for leaves, grass, roots, fruits and flowers. Because of their foraging abilities, and an excellent sense of smell, pigs are used to hunt truffles.

Unfortunately, the freedom to express their natural behavior is not afforded to most pigs raised today.

Pig farming today

Worldwide, approximately 1.4 billion pigs are slaughtered annually for meat. The majority are raised in East Asia, particularly China, which rears around half of the world’s pigs. This is followed by the EU, North America, Vietnam, and Brazil. The majority of pigs are reared for meat while a smaller number are kept for breeding.

While some pigs are kept free-range and in backyards in many developing countries, at least half of the world’s pig meat is produced in intensive systems.

This shift away from traditional pig farming to large-scale, intensive methods has resulted in significant concerns for the welfare of millions of pigs all over the world.

One of the first farmed animals, sheep have been reared for thousands of years for meat and milk.

There are more than 1 billion sheep worldwide. The greatest numbers are farmed in Asia and Africa. Sheep are raised for meat (lamb and mutton) and for milk.

Sheep are prey animals and are largely defenseless against predators, naturally nervous, and easily frightened. They flock together for safety. Sheep have a “flight zone”—the distance they keep from a potential threat such as a person or sheepdog—which varies depending how wild the sheep are.

Lambs are very independent at birth and form strong bonds with their mothers, recognizing each other by their “bleats” (vocalizations).

Sheep are surprisingly intelligent. They are able to recognize and remember approximately 50 sheep faces and those of familiar humans.

Where do sheep come from?

Domesticated sheep originate from wild sheep. They were one of the first domesticated animals, farmed since about 9,000 BC. Over the years of domestication, sheep have been bred to have more wool and have developed into black, white, and spotted varieties.

Sheep farming today

Most sheep are farmed outdoors, with less than one percent kept in intensive systems (although this is still more than 10 million animals). Some sheep may be housed over winter, but otherwise housing is generally reserved for lambing, fattening of some lambs, and for milking sheep.

Although the majority of sheep are not intensively farmed, there are still significant concerns for sheep and lamb welfare.

Modern turkeys are the descendants of wild breeds, originally from North America. They were brought to Europe by the Spanish who had discovered them as a favorite domesticated animal of the Aztecs. In the US, turkey is still enjoyed as a holiday treat: a significant percentage of turkeys consumed in the US are eaten on Thanksgiving, Christmas, and Easter.

Turkey farming today

Globally, more than 650 million turkeys per year are raised for meat. More than a third of them are raised in the US.

Modern commercial turkeys are selectively bred to grow much faster and with more breast meat than traditional turkeys. Baby turkeys (called “poults”) are typically reared in enclosed sheds that can house thousands of birds.

By the time they are ready for slaughter at between nine and 24 weeks of age, turkeys weigh between 11 and 44 lbs (sometimes more).

Enclosed sheds

Young turkeys are kept in overcrowded sheds that are usually bare except for food and water, with litter on the floor to absorb the droppings. As the birds grow, the overcrowding intensifies until the floor of the shed is completely covered and the birds can no longer move freely.

The sheds are artificially lit and ventilated. The lights in the sheds are kept on for much of the day to encourage the birds to eat.

Pole barns

Smaller turkey producers, especially those producing for the seasonal winter market, often keep turkeys in open barns with natural lighting and ventilation. The number of birds per square meter is typically lower than in enclosed sheds.

Outdoor access

In the US, the USDA requires that all poultry carrying the “free-range” label must have had at least some access to the outdoors.

The Animal Welfare Approved welfare standards for turkeys require access to a foraging area for all turkeys over four weeks of age, but encourage access for turkeys as young as two or three days of age if conditions are suitable.

Unfortunately, most turkeys are raised in intensive, indoor systems, which raises many welfare issues.