Viva!
Feel like Chicken tonight?
Chickens are thinking, feeling animals whom like most birds, love and care for their young and enjoy dustbathing, nest-building and roosting in trees. They also form friendships and a complex pecking order. Yet every day in the UK 2.5 million chickens are cruelly slaughtered for meat – that’s 30 deaths every second – each one an individual, each one a life lost. Most of the chickens killed for meat never see the light of day. Their six week life is spent inside a foul-smelling windowless shed with 30-40,000 other chickens, each with only a space the size of an A4 sheet of paper. They never feel sunlight or breathe fresh air – until they’re crammed into a lorry and hauled off to the slaughterhouse. Over 850 million chickens suffer this fate every year in the UK.
Selectively bred to reach ‘slaughter size’ in just 41 days, today’s chickens are killed when their eyes are still blue and they ‘cheep’ – chicks in an obese adult body. By the time they are slaughtered most of them are crippled, their young bones unable to support their distorted body weight.
Some lame birds die from starvation and dehydration as they are unable to reach food and water. Millions more die from heart and lung problems brought on by their rapid growth. Over 80% of birds on supermarket shelves show evidence of hock burns, where their sensitive skin has been scorched by the ammonia-rich faeces covering the shed floor. The cramped conditions and accelerated growth rate on modern farms have resulted in birds that are higher in fat than protein – with a single chicken now containing one pint of fat!
http://www.viva.org.uk/campaigns/chickens/broiler.htm
Heather Mills
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Viva!
- Introduction Viva!
- Viva Heather!
- Dying for Meat
- Hey meaty you're making me hot! Part 1
- Hey meaty you're making me hot! Part 2
- Exotic Meats
- Ducks out of Water
- End of the Line
- Feel like Chicken Tonight?
- Horse Meat
- Not so Bootiful
- Pig in Hell
- The Dark Side of Dairy: Part 1
- The Dark Side of Dairy: Part 2
- The Dark Side of Dairy: Part 3
