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Soon after poultry keeping gained the attention of agricultural researchers (around 1896), improvements in nutrition and management made poultry keeping more profitable and businesslike.
Prior to about 1910, chicken was served primarily on special occasions or Sunday dinner.
Before this, poultry were often cleaned by the neighborhood butcher, though cleaning poultry at home was a commonplace kitchen skill.
Two kinds of poultry were generally used: broilers or "spring chickens"; young male chickens, a byproduct of the egg industry, which were sold when still young and tender (generally under 3 pounds live weight), and "stewing hens", also a byproduct of the egg industry, which were old hens past their prime for laying.
Intensive animal farming or industrial livestock production, also known as factory farming, is a production approach towards farm animals in order to maximize production output, while minimizing production costs.
Intensive farming refers to animal husbandry, the keeping of livestock such as cattle, poultry, and fish at higher stocking densities than is usually the case with other forms of animal agriculture—a practice typical in industrial farming by agribusinesses.
There is a continuing debate over the benefits, risks and ethical questions of factory farming.
The discovery of vitamins and their role in animal nutrition, in the first two decades of the 20th century, led to vitamin supplements, which allowed chickens to be raised indoors.
Farm flocks tended to be small because the hens largely fed themselves through foraging, with some supplementation of grain, scraps, and waste products from other farm ventures.
Such feedstuffs were in limited supply, especially in the winter, and this tended to regulate the size of the farm flocks.
The discovery of antibiotics and vaccines facilitated raising livestock in larger numbers by reducing disease.
Chemicals developed for use in World War II gave rise to synthetic pesticides.