Analysis of factors affecting fattening of chickens

Poultry meat belongs to the basic assortment of human nutrition. The meat of an intensively fattened poultry is a source of easily digestible proteins, lipids, mineral substances and vitamins. The aim of this bachelor´s thesis was to write out a literature review, which is focused on the intensity of growth, carcass yield, quality and composition of broiler chickens meat. The following describes the internal and external factors that affect them, i.e. genetic foundation, hybrid combination, sex, age, nutrition, microclimate, way of rearing and health condition of poultry