Broiler lameness (syn. leg weakness) is a cause of commercial loss through mortality, culling and reduced performance and is a welfare concern both within and outside the broiler industry. Many of the cases of lameness are associated with infection in bone, joint or integument. Several groups of organisms have the potential to cause disease resulting in lameness, but the most common causes are restricted to a small group of infectious organisms. These bacterial, viral and fungal infections and their associated pathologies are systematically described.
