Here are the key differences between layers, breeders, and broilers in chickens, explained in points:

1. Layers (Egg-Laying Chickens):
Purpose: Raised primarily for egg production.
Breed Types: Includes White Leghorn, Rhode Island Red, and Sussex.
Physical Traits: Lightweight body structure and well-developed reproductive systems for continuous egg-laying.
Egg Production: Lay approximately 250–300 eggs annually, depending on the breed.
Feed Requirement: Feed rich in calcium and protein supports eggshell formation.
Lifespan and Usage: Kept for 18–24 months before being culled when egg production declines.
Meat Quality: Not suitable for meat production due to lower muscle mass.

2. Breeders (Parent Stock):
Purpose: Raised to produce fertilized eggs for hatching purposes.
Breed Types: Specific breeds selected for either layer or broiler parent stock.
Physical Traits: Balanced body size for fertility and egg production.
Egg Production: Produce fertile eggs that are incubated to hatch chicks.
Feed Requirement: Special feed with balanced vitamins and minerals to enhance fertility and hatchability.
Lifespan and Usage: Kept for about 60–65 weeks for hatching egg production before being replaced.
Meat Quality: Not primarily raised for meat but may be consumed post-production.

3. Broilers (Meat-Producing Chickens):
Purpose: Raised primarily for meat production.
Breed Types: Includes Cornish Cross and Cobb 500.
Physical Traits: Large, muscular bodies with fast growth rates and high feed conversion efficiency.
Egg Production: Broilers are not raised for eggs; they focus on rapid body growth.
Feed Requirement: A high-energy and protein-rich diet is recommended to support quick weight gain.
Lifespan and Usage: Harvested at 5–8 weeks of age when they reach market weight (1.5–2.5 kg).
Meat Quality: Tender and high-quality meat is preferred for consumption.

These differences highlight the specialized purposes of each chicken type in poultry farming.