During the slaughter process, abnormalities in wings of broilers lead to rejection percentages of 3-5% that results in a huge economic loss for modern slaughter houses. It is expected that abnormalities in the structure of the epiphyseal plate (EP) is a cause for the common fractures seen in humerus in slaughter houses. When it is known what causes structural abnormalities in EPs of broilers, food supplements can be introduced to strengthen vulnerable structures. After fractures are simulated during a tensile test, histological research is done on five runs of broilers that are expected to differ in structure. Differences in length of zones in the EP are analyzed. It is observed that fractures occurred in the resting and calcification zone. Furthermore, in the resting zone, damaged specimens contained a shorter length of the resting zone in combination with a higher cell density in this area, what is suspected as a result instead of a cause. In the calcification zone, damaged specimens contained a larger calcification zone, which is suspected as a cause due to mechanical properties of cartilage. This study resulted in correlations between fractures and lengths of epiphyseal zones that need to be analyzed in a more specific way to adjust food supplements for broilers in the future.