POULTRY PRODUCTION

Poultry Terms
FOWL DUCK GOOSE TURKEY PIGEON QUAIL
Mature Cock/Cockerel Drake Gander Tom Pigeon
male Cock
Mature Hen/Pullet Duck Goose T. Hen Pigeon hen Hen
female
Young Baby chicken Duckling Goding Poult Squab Chick
Group Brood/Flock Padding Flock Flight Covery

Keet- young guinea of either sex

Down feathers- refers to feathers of newly hatched fowl
Plumage- mature feathers of fowl
Pullet chick- sexed chicks, all female
Straight-run-chick- group of male and female chicks; unsexed
Capon- fattened male, testicles removed at 2-3 months’ old
Peeper- pigeon ready to leave nest
Squeaker-ready to leave nest and starting to eat
Pigeon- predigested food of pigeons crop intended for young
Poulard- overiectomized pullet, synonym of capon in male
Oviposition- laying of fully developed eggs
Fertile eggs- eggs from mated flocks
Table egg- eggs from cuisine purposes; came from unmated female
Pollard- wheat bran
Zein- protein from corn
Candling- holding the egg in front of a bright light
Poultry- species of birds man has domesticated for meat and eggs
Psychrometer- a device for measuring dry and wet bulbs temp.
Anemometer- a device for measuring air velocity
Dry-bulb temp. – the temp. measured by regular thermometer
Wet-bulb temp.- measured by thermometer with welted wick or sock around it.

POULTRY SPECIES SC. NAME EGG WT INCUBATION

(grams) PERIOD (Days)
1. Chicken Gallus domesticus 58 21
2. Mallard duck Anas platyrynchos 60 28
3. Muscovy Cairina moschata 60 33-35
4. Quial Coturnix coturnix 10 16-18
5. Bobwhite quail Colinus virgianus 11-12 22-24
6. Turkey Meleagris gallopavo 85 28
7. Geese Anser domesticus 130-200 28-32
8. African geese Cynopsis cygnoides 13-150 28-32
9. Guinea Fowl Numida meleagris 40 26-28
10. Pigeon Columba livia 17 18
11. Peafowl Pavo cristatus 95 28
12. Pheasants Phasianus colchicus 32 20-24
13. Ostrich Struchio australis 1400 42
camlus
14. Emus Dromecens 1200 50-63
norahollandia
 STRAINS OF EGG TYPE STRAINS OF MEAT TYPES
1. Babcock 1. Cobb
2, Arbor acre 26 2. Magnolia
3. H&N 3. Heisdorf and Nelson
4. Hyline 4. Hybro
5. Starcross 5. Starbro
6. Bovans 6. Avian
7. Hisex 7. Anak 2000
8. Ross layers 8. Ross
9. Lohman LSL 9. Lohmann
10. Dekalb 10 Hubbard
11. Manina Brown 11. Peterson

NATIVE PHILIPPINES CHICKEN

1. Labuyo- Visayas
2. Bolinao of Pangasinan
3. Banaba of Batangas
4. Camarines of Bicol
5. Paraokan of Palawan
6. Darag of Cebu

MODERN CHICKEN TYPES

EGG TYPE MEAT TYPE DUAL PURPOSE FANCY/ORNAMENTAL

Leghorn Cornish Rhode Island Red Bantam
Minorca Brahma New Hampshire Yokohama
Ancona Langshan Plymouth rock Frizzles
Mikawa Cochins Australorp Silkies
Wyandotte
Spanish White rock Nagoya
Andalusian Cina Cantones
Buttercup Orphinton
Sussex
Dorking

Turkey breed- Bronze, Broad breasted white, slate, Nitanny Black, Beltsville
Goose- African, Chinese, tououse, Canadian, embden, pilgrim
Quail- Tuxedo, Jap, Seattle, Taiwan, Negro, Silver, Browncross
Pigeon- Racing homer, Fantail, White king, silver king, Pigeon owl
Guinea fowl- Pearl, white guinea

DUCK BREED
EGG TYPE MEAT TYPE FANCY
Pateros Muscovy Shelrake Meta
Khaki Campbell Pekin Calls
Indian Runner Roven Black Indies
Tsaiya Ayslesbury
Cherry Valley 2000 Chery Valley
Alavio Laguna
Tegarl Mollard
Bali

Pasture/Ranged Chicken
- Sasso, kabir giant, Sunshine
Parts of poultry house

1. Frame- wooden house

2. Walls- mesh wire/screen
3. Roof types- shed, gable, combination, semi monitor, monitor, A type
4. Insulation

Types of Poultry House

1. Controlled environment- temperature countries
2. Open sided poultry house

System of Poultry Housing

1. Litter floor
2. Slat and litter floor combination- breeder
3. All-slatted house- broiler
4. Cages- Flat deck, stair-step; compact, pyramid, tier battery cages

Equipment
1. Feeder- straight feeder (trough) and round feeders.
2. Waterer- trough; cups; round waterer, nipple
3. Nest- individual, colony nest
4. Manure handling equipment
5. Lightning- bulb or tube light 1 watt/square meter (3-4 watts/square meter)

FLOOR SPACE REQUIREMENT

Egg type Age Rate Bird/m2

1-3 wks 0.3 sq.ft./bird 35
3-8 wks 0.5 sq.ft./bird 21
8-12 wks 1.0 sq.ft./bird 10
Meat type
1-2 wks 0.3 35
2-market 1.0 10
After 12 wks
Litter floor 2-2.5 sq.ft./bird 4-5
Slat 1.5-2 sq.ft./bird 4-7
Cages 0.75-1.0 sq.ft./bird 10-14

Feeder ( linear) Per bird Waterer

Day-old- 2 wks 2.5 0.5 cm (1 gal/100 doc)
2-6 wks 4.5 1.0 cm
6-10 wks 7.5 2.0 cm
11-20 wks 7.5 2.0 cm
20 wks or more 8.0 2.5 cm
Layer 10 3.0 cm

Biological features:
1. Kingdom- Animalia, subkingdom-metazoan
2. Class- aves; phylum-chordata
3. Order-anseriformes galliformes
4. Family-anatidae phasianidae
5. Genus- Anas Cairina Anser Gallus Meleagris Numida
6. Species- Platyrnchos moschata anser gallus gallopavo meleagris

Unique biological characteristics of fowl

1. Body temp. 105-109Of
2. Pulse rate- 300 beats per minute (rest)
3. Respiration rate- 14-22 per minute (rest)
4. Food massage- 2.5 hours from mouth to anus
5. Fusion of bones to provide rigidity for flight
 6. Adaptation of forelimbs into wings
Dubbing- removal of comb and wattles
Dewattling- removal of wattles
Preen gland/uropygial gland- oil gland located on top of the rump; used for water-proofing of
feathers
Molting- natural loss of feather, usually after 8-12 months of laying
Gastro muscle- roosting muscle, birds can sleep on trees without falling.
Clavicle- wish bone
Sternum- breast or keel bone
Senses of sight and hearing- well developed in fowl
Senses of taste and smell- poorly developed
Syrinx- voice box of bird located where the trachea divided into bronchi.
Heart of chicken- has greater percentage of body weight in chicken compared to mammalian
heart.
Crop- (Ingluvies) stones and softens food
Proventriculus- true stomach with gastric juices and enzymes.
Gizzard/ventriculus- muscular stomach
Ceca- junction of small and large intestine; site of indigestible materials
Cloaca- common cavity for entrance of genital, urinary and digestible tracts.

Reproductive in Female

SECTION TIME EGG SPENDS LENGTH FUNCTION

Funnel/infundibulum 15 minutes 9 cm Engulfing of yolk, site
of fertilization
Magnum 3 hours 33 cm Secretion of thick
white (albumen)
Isthmus 1 ¼ hours 10 cm Shell membranes
Uterus 20-21 hours 12 cm Thin albumen, shell
and pigment
ooporphyrin
Vagina - 12 cm Passage of egg

Birds lack an external penis but small papilla. Sex in day old chicks and poult can be determines
by examining their everted undimentary organs.

Uric acid- pasty white urine of chicken

Follicle stimulating hormone- growth and maturation of ovarian follicles (egg yolks); influence
by photoperiod
Luteinizing hormone- ovulation, influenced by dark-light or diurnal sequence
Oxytocin- stimulates laying of egg
Prolactin- stimulates female to go broody
Tyroxine- metabolism, pigmentation, structure and milting of feathers
Parathyroid- calcium levels of blood
Table eggs- eggs from unmated flock for cuisine purposes
Hatching eggs- eggs from mated flock to produce chicks or ducklings
Balut- embryonated egg from ducks
Penoy- incubated infertile duck eggs
Century eggs- salted eggs treated with NaOH
Bakers dozen egg- 13 pieces of eggs used in bakery per dozen
Candling- test of fertility by holding pre-incubated eggs infront of beam of light in darkened room.

FACTOR AFFECTING ……

FERTILIZATION HATCHABILITY
Condition Heredity
Nutrition Nutrition
Temperature Rate of lay
Age Age
Preferential mating temperature
Breeding
 SIZE OF EGGS WEIGTH
Jumbo More than 65 grams
XL 60-65 grams
Large 55-60 grams
Medium 50-55 grams
Small 45-50 grams
Peewee Less than 45 grams

Shape of egg- ovoid, oblong, round

Blood spots-cased by hemorrhage in oviduct
Meat spots in egg- tissue in ovary
Body-checked eggs- eggs with vidge at the middle of egg
Pimpled egg- egg with calcareous deposits
Storage temperature for eggs- 50-65 0F with RH of 70-80%
Caruncle- red portion in ducks’ head
Snood- portion of turkey head
Dewlap- in goose but wattle in chicken
Clutch- a number of successive days that a hen lay eggs, 3-4 days/week
Double yolk- 2 ova are ovulated at the same time
Chalazae- two twisted cords holding yolk at the center
Air cell- location where space between the inner and outer shell membrane; formed after egg is
laid.
Pores of egg- ranging from 2000-13, 000 pores/egg an average of 7,500 pores, found mostly on
blunt end of egg.
Flat sided eggs- egg shell is fattened due to bronchitis and abnormal pressure
Soft shelled eggs or shell-less eggs- due to calcium deficiency bronchitis or stress
Misshapen eggs- ribbed, grooved, elongated, round egg due to oviduct malfunction or bronchitis.

Composition of eggs and egg number per year

Egg components (% of total egg weight)

SPECIES EGG NET ALBUMEN YOLK SHELL EGG NO. IN

(g) 1 YEAR
Chicken-layer 57 63.8 27.2 9 310
Broiler 61 59.4 29.1 11.5 160
Turkey 89 57.4 32.6 10.0 110
Guinea fowl 40 52.3 35.1 12.6 160
Quail 13 59.5 32.2 8.3 240
Mallard duck 65 52.6 35.4 12.0 270
Goose 130 52.5 35.1 12.4 40

Nutrient Composition of eggs from diff. species

SPECIES EGG WT WATER PROTEIN LIPID CHO MINERALS

IN GMS (%0
Chicken 57 74.6 12.1 11.1 1.2 1.0
Turkey 79 72.5 13.7 11.9 1.1 0.8
Quail 10 74.3 13.1 11.1 1.4 1.1
Mallard 70 70.8 12.8 13.8 1.4 1.2
duck
Goose 144 70.4 13.9 13.8 1.3 1.1

Xanthophyll- pigment in yellow color of yolk

Ovomucin- protein in albumen
Lysozyme- enzyme in albumen which protect egg from bacteria
Haugh Units- unit for albumen height connected from egg weight
Calcium Carbonate- component of eggshell
Egg mass output- calculated from the number of eggs produced by a flock multiplied by the
average egg weight.
Factors that stop egg laying

1. Photo refractoriness- loss of photostimulation in birds due to decrease day length

2. Broodiness- time when female bird incubates her egg and brooding her young
3. Moulting- shedding of fathers; rest from egg production.

Hatechery practices Standard in Hatchery

Grading and traying
Hatching eggs 1000 eggs person/hours
Grading, counting and placing
Chicks in boxes 1200 chicks/person/hours
Sexing chicks 1000 chicks/person/hours
Debeaking chicks 600 chicks/person/hours
Marek vaccination
Chicks 600 chicks/person/hours
Dewinging of chicks 600 chicks/person/hours

Qualitative traits in Poultry

1. Comb type- single comb, rose, walnut, pea
2. Feather color- white, brown
3. Skin and Shank Color- yellow pigmentation and green colored shank
4. Sex linkage- barred plumage, rate of feathering, silver and gold plumage

Quantitative traits in Poultry

High heritability (Above 40%) Moderate (15-40%) Low (below 15%)

Mature body weight Age at sexual maturity Fertility
Egg weight Egg production Hatchability
Shell color Growth rate Disease resistance
Conformation Albumen quality
Shell thickness

Traits affecting egg production

1. Sexual maturity- pullet is mature when she lays her first egg; influenced by:
a. Selection
b. Feeding program
c. Lightning program
d. Disease

2. Rate of lay (intensity)- peak egg production

3. Length of lay- 12-14 months, 85-90%
4. Livability- 10% mortality per year
Brooding mortality- 5%
Growing mortality-3%
Culling percentage- 2%
(sexing mistakes)

5. Body size- 1.3-1.5 at laying time

6. Egg size- large, medium
a. Rate of lay- as rate of lay increases, egg size decreases
b. Sexual maturity-as age of sexual maturity increases, egg size increases.

Traits affecting meat production

a. Rate of growth
b. Body conformation- breast angle by caliper

Dressing of meat- carcass/live weight

Cattle, sheep, goats- 45-50%
Pig, poultry- 65-70%
Composition of Poultry Carcasses

Bodyweight Eviscerated Edible Meat Other Edible

Carcass (%) meat
Broiler 1.8 73.7 42.7 16.0
Layer chicken 1.7 66.5 37.1 16.7
Turkey 5.0 78.9 51.3 11.6
Mallard 2.7 71.2 28.8 29.1
Muscovy 2.5 71.4 36.3 21.2
Geese 5.5 72.9 34.3 26.6

Brooding- refers to the period of growth during which supplementary heat is given to young birds
comport; depends on type of housing and season of year; 1-6 wks.
Rearing- interval of time between brooding and when the birds are placed in laying house, 15-20
wks.

Requirement for brooding and rearing

1. Good stock
2. Temperature- 60-950F
3. Ventilation- CO2, ammonia, CO
4. Humidity- low RH- dustiness (below 30%)
5. Space- floor space, hover, feeder and waterer

Common management problems in brooding

1. Starve outs- mortalities due to lack of water and feed intake

2. Piling- caused by insufficient heat and rearing
3. Feed wastage- feeder design, filling too full
4. Cannibalism- cause by stresses like high brooder temp. overcrowding, too high light
intensity.
5. Wet litter- result of poor ventilation

Management practices in brooding and rearing

1. Lightning – light intensity during brooding

2. Debeaking- measure against cannibalism
3. Vaccination- marek’s disease, avian pest, bursal disease, fowl pox
4. Installation of roosting bars

Lightning Program in Layer Chicken

Age in Weeks Lightning Duration in Hours

1 24/24
2 14
3 10
4-18 8
19 10
20 11
21 12
22 14

Weighing of Flock- every 2 weeks; 2-4% of population with minimum number of 50 birds per
house; uniformity
Sexing mistakes- 2%
Basic Poultry Records
1. Daily flock report- egg collected. % egg production, feed intake, mortality
Weekly report- total weekly records of egg, feed, average, egg wt., grit, oyster shell
Periodic report- (4 wks)- total eggs, average body weight of hens.
2. Receipt and expense records
3. Flock history- drug administration, vaccination
4. Cash flow- cash needs of poultry
5. Periodic performance summaries
- % egg production
- Feed intake
- Feed conversion per dozen egg
- Feed conversion – kg feed
Kg eggs

Protein requirement of feeds

1. Egg type CP (%)

Starter chicks 0-8 weeks 20-22
Grower 9-20 wks 14-16
Layer diet 16-18

2. Turkey 0-8 wks 26-32

Grower turkey 8-16 wks 20-24
Turkey (16 wks – market) 14-20
Turkey breeders 17-18

3. Broiler booster 24
Broiler starter 21
Broiler finisher 18

4. Ducks- 0-3 wks 21-24

4 wks- on 15-17

5. Geese 0-3 wks 16-19

7 wks 10-14

6. Quail 0-3 wks 23-27

4 wks 18-22

Feedstuff for Poultry

1. Cereals- wheat, maize, barley, rice
2. Cereal by products- wheat feed (pollard), rice bran, corn gluten meal, corn germ meal
3. Protein concentrates- soybean meal, peanut meal, fish meal, meat and bone
4. Oil and fats- soybean oil, rapeseed oil, fish oil, tallow (beef fat)
5. Minerals and vitamins- limestone, dicalcium, phosphate, salt.

Disease prevention

1. Prevention of contact between host and disease organism

a. Isolate building and units
b. Bird segregation by age, species and source
c. Control traffic of birds, human and vectors
d. Purchase healthy stock
e. Cleanliness and disinfection
f. Dead birds disposed by burning or burying

2. Strengthen host
a. Select for disease resistance
b. Reduce stress- overcrowding, culling, poor ventilation, social competition, inadequate
feeding.
 c. Proper nutrition
d. Use medication properly
e. Follow recommended vaccination program
Methods- drinking water, dust, intranasal, intraocular, wing-web stab, feather follicle,
subcutaneous and intramuscular injections.

Example of Broiler health program

AGE VACCINE METHOD

1st day Avian pest (Hitcher B1 + Drop in eye or intranasal or
Bursal vaccine spray
19th day Hitcher B1 + Infectious bursal Drinking water or drop in eye
vaccine
42nd day Avian La Sota Drinking water

Layer Health

AGE VACCINE METHODS OTHER

PREPARATIONS
Before chick arrival Mareks (in hatchery) Intramascular Washing
&disinfection
1st day Hitcher B1 + Bursal Drop in eye or Pre-starter feed
vaccine intranal
18th day Mixed hitcher Water Debeaking
&bursal vac.
6th wks Avian La Sota Water Coccidiostat
10th week Worming
12th week La Sota Water Coccidiostat
13th week Worming (booster)
14th week Fowl fox Wing web
18th week La Sota Water intramascular Debeaking
injection

Poultry diseases of current concern

1. Mareks 5. Respiratory complex-CRD,PPLO

2. Kenkosis 6. New Castle
3. Coccidiosis 7. Leg Weakness
4. Fowl cholera 8. Infectious bursal disease

Diseases prevented by vaccination

1. NCD 5. Epidemic tremor

2. Infectious bronchitis 6. Mareks
3. Fowl pox 7. Coccidiosis
4. Laryngotrachatis

Diseases caused by poor management

1. Ammonia blindness (keratoconjunctivitis-ventilation)

2. Bumble food-equipment
3. -dead bird disposal
4. Nutritional deficiencies
5. Breast blisters

Disease that have adverse effect on man

1. New castle
2. Salmonella
3. Ornithosis
4. Erysipelas
5. Avian flu-H5N1 strain-Hemaglutinin nutrasaminase strain
Disease affecting product quality
1. Egg quality –NCD,bronchitis
2. Meat –chiggers, breast blisters, chronic respiratory disease (CRD)

Major parasites
1. Internal- roundworms, cecal worms, tapeworms
2. External-lice, mites, chiggers, flies

Production management:trouble shooting

1. Cannibalism – habit of bird picking the feathers, comb, toes, or vent of another bird
-prevented by debeaking
Broiler-day old debeaking
Egg type- 7 days or 4-5 weeks
Turkeys- 2-4 weeks
Removal of combs (dubbing)
2. Flight prevention –clip flight feathers;wing notch
3. Toe clipping –turkey and ducks
4. Force molting
5. Light management
6. Feeding to reduce cost
a. On-farm miting
b. Purchase methods
c. Reduce feed wastage-feeder design, filling feeders too full, inadequate rodent control,
carelessness
d. Least cost formulation and proper formulation

Specialized poultry enterprises

1. Hatching egg production-duck
2. Growing ready to lay pullet- P150-170 each
3. Duck production for balut and meat – 3 to 35 kg at 7-9 weeks
4. Good production- 5 to 6 mos.of age weighing
5-7 kg weerds;lay 25-40 egg per hen
5. Heavy broilers/roosters- 12 to 18 weeks at 2.5-3 kg
6. Capon production- sunshine chicken
3-5 week of age- caponizing age
4-5 mos. Raising to reach 4-6 kg
FCE=3.5-4..1 kg bodyweight
7. Game bird production-pheasants, quail, bantam chicken, pigeons
Egg production/season
Wild quail-60 to 80 eggs
Chukar-50 to 80 eggs
Pheasant-75 to 90 eggs
Wild turkey- 60 to 70 eggs

Poultry Processing procedures

1. Stunning –electric shook
2. Killing/ bleeding-outside cut
-sticking through mouth
3. Scalding –dragging birds in hot water <130⁰F temp
4. Feather removal method
a. wet-rubber finger
b. dry
c. wax-for ducks and geese
5. Evisceration-removal of head, feet, entrails and other parts (lungs, intestines, etc.)
6. Chilling- prevent bacterial growth and aging of muscle below 40⁰F for 1 hour
7. Further processing/preparations-packed in whole, half, quartered or cut into parts as rolls
roasts, steak, or ground meat
8. Preservation procedures
a. fresh chilled-ice pack or chill pack
b. fresh frozen- blast freezing or liquid freezing
c. packaging- plastic shrinkage bags, stored for 6 mos.
d. other methods- canning, smoking and freeze drying