Which poultry type is most commonly raised for meat?

The most commonly raised poultry type for meat is broilers. Broilers are specially bred and raised for their meat production efficiency, featuring rapid growth rates and favorable feed-to-meat conversion ratios. They are typically harvested at a young age, often within 6 to 8 weeks, making them an economical choice for meat production.

Layers, on the other hand, are primarily raised for egg production rather than meat, which distinguishes them from broilers. Turkeys are also raised for meat but are less commonly produced on a large scale compared to broilers. Ducks, while they do provide meat, do not have the same volume of production or market prevalence as broilers in the poultry industry. Thus, broilers stand out as the preferred choice for meat production due to their specific breeding for this purpose and the efficiency with which they are raised.