Yes, the chickens that are sold for eating are usually bred specifically for meat. The meat-type breeds of chickens are not really breeds at all. Instead, they are hybrid varieties or combinations of many different breeds. The combinations of breeds are selected to produce a variety (strain) with meat characteristics that the producer desires most. Some breeds grow faster and larger while others emphasis traits like larger breast meat yield, more efficient feed conversion, or more disease resistance. They often reach butchering weight in 7-9 weeks!
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