The recommendation of the Ohio Experiment Station of cutting back the tip of the upper beak has been found to be effective until the beak grows out again. Poultry books written before vertical integration of the poultry industry describe the abnormal pecking of poultry:Ĭhicks and adult birds' picking at each other until blood shows and then destroying one another by further picking is a source of great loss in many flocks, especially when kept in confinement. Ĭannibalism is a serious management problem dating back to the periods before intensive housing of poultry became popular. The procedure was performed by hand with a sharp knife, either when deaths due to cannibalism became excessive, or when the problem was anticipated because of a history of cannibalism in the particular strain of chicken. It was thought that the tip of the beak had no blood supply and presumably no sensation. The original technique was temporary, cutting approximately 6 mm (1/4 inch) off the beak. History īeak trimming was developed at the Ohio Agricultural Experiment Station in the 1930s. Cannibalism among flocks is highly variable and when it is not problematic, then mortalities among production systems are similar. īecause egg laying strains of chickens can be kept in smaller group sizes in caged systems, cannibalism is reduced leading to a lowered trend in mortality as compared to non-cage systems. Mortalities, mainly due to cannibalism, can be up to 15% in egg laying flocks housed in aviaries, straw yards, and free-range systems. Some flocks of the same breed may be entirely free from cannibalism, while others, under the same management, may have a serious outbreak. The tendency to cannibalism and feather pecking varies among different strains of chickens, but does not manifest itself consistently. In close confinement, cannibalism, feather pecking and aggression are common among turkeys, ducks, pheasants, quail, and chickens of many breeds (including both heritage breeds and modern hybrids) kept for eggs. Several European countries have banned beak trimming, including Denmark (2013), Finland (1986), Germany (2017), the Netherlands (2019), Norway (1974) and Sweden (1988) analysts expect other European countries such as the UK to follow in the near future. Reduction is in single digit percentiles, whereas improvement of conditions especially in layer colonies will cease problematic behavior entirely. Opponents of beak trimming state that the practice reduces problem pecking by minor amounts compared to the trauma, injury, and harm done to the entire flock by beak trimming. In some countries, beak trimming is done as a last resort where alternatives are considered not to be possible or appropriate. However, broiler breeding stock may be trimmed to prevent damage during mating. Commercial broiler chickens are not routinely beak trimmed as they reach slaughter weight at approximately 6 weeks of age, i.e. Beak trimming is a preventive measure to reduce damage caused by injurious pecking such as cannibalism, feather pecking and vent pecking, and thereby improve livability. In the UK, only 10% of turkeys are beak trimmed. In some countries, such as the United States, turkeys routinely have their beaks trimmed. īeak trimming is most common in egg-laying strains of chickens. Amongst raptor-keepers, this practice is commonly known as "coping". A similar but separate practice, usually performed by an avian veterinarian or an experienced birdkeeper, involves clipping, filing or sanding the beaks of captive birds for health purposes – in order to correct or temporarily to alleviate overgrowths or deformities and better allow the bird to go about its normal feeding and preening activities. The trimmed lower beak is somewhat longer than the upper beak. Most commonly, the beak is shortened permanently, although regrowth can occur. ( November 2015) ( Learn how and when to remove this template message)Īn adult bird which has been beak-trimmed as a chickĭebeaking, beak trimming (also spelt beak-trimming ), or beak conditioning is the partial removal of the beak of poultry, especially layer hens and turkeys although it may also be performed on quail and ducks. Please do not remove this message until conditions to do so are met. Relevant discussion may be found on the talk page. The neutrality of this article is disputed.
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