Broilers are fast-growing strains of chickens reared under intensive conditions before slaughter, for meat production at about nine to twelve weeks of age. Decades of selective breeding for rapid growth and efficient feed conversion, combined with controlled housing, nutrition and health programmes, have made broiler production large-scale and low-cost, supplying affordable chicken meat worldwide. The system’s success brings responsibilities: welfare standards for stocking density and handling, biosecurity against disease, and responsible use of veterinary medicines are central concerns in modern broiler farming and are increasingly scrutinized by consumers and regulators.