MANAGEMENT AND ECONOMIC ANALYSIS OF BROILER CHICKEN MEAT PRODUCTION

The meat of broilers is used as a quality food in the human diet, especially in children and the elderly. It is rich in proteins, vitamins, and microelements. The paper presents domestic broiler chicken production characteristics, which are insufficient. Thus the deficit in the domestic market is compensated by imports. The organization of a larger volume of production of broilers to ensure self-sufficiency is suggested. The paper investigates the efficiency of using two-hybrid lines: Cobb 500 and Hubbard Classic, in whole chicken carcasses (prepared for grilling) and fresh-cut carcasses (cut into basic parts: chest, drumsticks with thighs, wings, and back). The management required by modern chicken hybrids has been applied. The research results showed better production characteristics in Cobb 500 compared to Hubbard Classic broilers. Consequently, the economic analysis showed a more favorable financial result, profitability (27.26%: 22.28%), and cost-effectiveness coefficient (1.37: 1.29) in the production of Cobb 500 compared to Hubbard Classic broilers. Research has shown that more favorable economic indicators are achieved if fresh-cut chicken carcasses are offered. Both chicken hybrid lines are suitable to produce broiler meat in specific conditions in the Republic of Croatia.