EBONYI STATE UNIVERSITY,

ABAKALIKI
FACULTY AGRICULTURL SCIENCE AND NATURAL
RESOURCES MANAAGEMENT
DEPARTMENT OF ANIMAL SCIENCE
A TECHINCAL REPORT ON STUDENT INDUSTRIAL WORK
EXPEREINCE SCHAME (SIWES)
CARRIED OUT AT AKIN SATERU FARMS NIGERIA
LIMITED
KILOMETER 20 LEKKI EPE EXPRESSWAY, LAGOS STATE

PRESENTED BY
OKEH EMMANUEL NWEKEORIE
EBSU/2015/76338

IN PARTIAL FUFILEMENT FOR THE AWARD OF DEGREE

BACHELOR OF AGRICULTURE IN ANIMAL SCIENCE
I.T CORDINATOR: MRS IGWE ROSEMARY
 DEDICATION

I dedicate this work to almighty god who gives me strength at the

course of this work.
 APPRECIATION

I want to express my profound gratitude to God almighty for life given

unto me and provision of good health throughout my stay at this work
experience.

I also want to appreciate my parents Mrs. Okeh Janet for her parental
care and guidance during this program, and also my brothers, sisters,
and relations for their assistance, encouragement and support.

My appreciation goes to Ebonyi State University, the head of

department Prof. Mike Otuma, My I.T Coordinator Mrs. Igwe Rosemary,
my course adviser Mr. Jude Ogunpebi and all the lecturers and staff of
the department of animal science for giving me the privilege of
experiencing

I also want to appreciate Akin Sateru Farm Nigeria Limited for accepting
me to use the farm as area of attachment for my SWIES program.
Especially the I.T Director Mr. Akinloye Kazeem discipline, guidance,
support and the knowledge he impacted to me. And also all the head of
department in the different unit, I said my God bless u all in Jesus name
AMEN.

Lastly I want also appreciate my fellow student who supported me

during this program especially Ifeoma Victor C he has been good
brother, Nwofoke Emmanuel , Nwnkwgu Joseph, Chukwudi Samuel
(coc) and the rest of others.
 TABLE OF CONTENTS

DEDICATION

ACKNOWEDGMENT

CHAPTER ONE: INTRODUCTION

AIM AND OBJECTIVE OF SIWES

BRIEF HISTORY OF AKIN SATERU FARMS

OBJECTIVES OF THE FARM

ORGANIZATIONAL STRUCTUREOF THE FARM

UNITS AVAILABLE IN THE FARM

CHAPTER: FEED MILL

CHAPTER ONE

INTRODUCTION

The student industrial work experience scheme (SIWES) as established

by federal government through the National Universities Commission
(NUC)under the national development plan decree 1971 of the
Industrial Training Fund( ITF) was designed to bridge the gap between
the theoretical knowledge acquired by undergraduate student in the
universities and the real life application in industries. The schemes
therefore provide avenues for the acquisition of technical, industrial,
commercial and managerial skills in order to adequately equip
students to face the ever dynamic challenges of their respective
careers.

1.1 AIMS AND OBJECTIVE OF SIWES

 To expose students to work procedures and techniques in handling
equipments and machines not available in educational institutions.
 To prepare and equip students for the work situation they would
experience after graduation.
 To bridge the gap between theoretical knowledge and practical
application.
 To reduce dependence on expatriate and control their domination
of the industrial sector in Nigeria
BRIEF HISTORY OF AKIN SATERU FARM NIG. LTD

Akin Sateru Farm Nigeria limited is an integrated farm which comprises

of livestock farming, some livestock feed production and formulation,
training of potential farmers and consultancy services as their major
work.
Akin sateru farm Nigeria limited is located at kilometer 20 Lekki - Epe
expressway, Ikota village, Eti-Osa LGA, Lagos state.

It was established by his Royal majesty (HRM) Oba Tijani Adetunji

Akinloye, the alajiran of ajiran in the year 1979.
The farm took off with rising of day old chick in a small scale, in 1980,
piggery unit was introduced with four gilt and two boars, that same
year two earthen ponds were constructed. In the year 1982 automated
layer cage (battery cage) were imported for use in the farm, in 1996 –
2011 respectively standard livestock feed mill machines were imported
and installed in the farm for feed production. Followed suit are
purchase of various farm implements such as: tractors, rotary movers,
etc.
akin sateru farm Nigeria limited is rated as one of the best privately
owned farm in the country, it was adjudge the best in Lagos by Lagos
state government in year 2009, 2010, and 2011.
 OBJECTIVES OF THE FARM

 To raise livestock in approved standard that can compete

favorably in local and global market.
 To bridge the gap between verbal training and field practical.
 To promote standard in livestock production.
 To train and improve the industrial training students through
practical exposure.
ORGANIZATIONAL STRUCTURE OF THE FARM

CHIEF EXECUTIVE OFFICER

DIRECTOR

GENERAL MANAGER
FARM MANAGER

SUPERVISOR
SECRETARY

HEAD OF DEPARTMENT
CHIEF ACCOUNTANT

MARKETERS ACCOUNTA WORKERS

NTS
SECURITY
CHAPTER TWO

FEED MILL (FISH FEED MILL)

1.1 This is the unit where fish feed are produced. The type of feeds
produced is floating feed, and we produce for different stages of fish.
The feed produced ranges from 0.25 -8 mm through the help of
different machines combined together.

The machines found in fish feed mill include:

 Store beam or collection beam

 Weighing beam
 Conveyor
 Hammer mill
 Air assist
 Mixer
 Extruder
 Dryer
 Discharging machine
 Packaging machine
 Folk left
RAW MATERIAL NEEDED IN FISH FEED

The raw materials are classified into micro and macro nutrient

(i). Micro nutrient: these are those nutrients needed in minute quantity
for the production of fish feed. They are always in powdery form.

They include:

 Vitamin c.
 Methionine
 Lysine
 Di-calcium phosphate (DCP)
 Antioxidant
 Premix

(ii). Macro nutrient: these are those nutrients required in large quantity
in fish feed production. They are very essential for both growth and
development of new tissue, repair of worn-out tissues, conduct nerves
impulse and regulate life.

They include maize, protein, and fat. They major source of this are
maize meal, soya beam meal, full fat soya, seapak fish meal and
molasses.

Note that there are other sources of these macro nutrients like
groundnut cake (GNC), wheat offal, feather meal, bone meal, blood
meal etc. But the above mentioned are used in the company I work
with.
1.1.1 SOURCE OF PROTEIN

The crude protein level of every feed is determined by the formula

used. The major source of protein we have include;

(a) plant protein and (b) animal protein

A. Plant protein are gotten from plant examples; soya bean meal and
groundnut cake

B. Animal protein are gotten from animals example; fish meal, seapak,
blood meal

1.1.2 SOURCE OF FAT

They major source of fat here is full fat soya, which is gotten through
subjecting soya bean into excessive heat.

1.1.3 SOURCES OF CARBOHYDRATE AND ENERGY

They major source of energy here include: maize, cassava starch and
molasses.

Cassava starch also serves as binder in feed production

Note, most people uses wheat offal as the source of their energy.
1.1.4 OTHER OF FORMULATION FOR EVERY 500KG MIX;

Macro materials;

Maize—20kg

S.B.M—20kg

F/f— 25kg

S.B.M—20kg

Maize—15kg

F/f— 25kg

S.B.M—25kg

Seapak—25kg

Maize —20kg

F/f —25kg

S.B.M—20kg

Seapak—25kg

S.B.M—20kg

F/f —25kg

Maize —15kg
S.B.M—25kg

F/f —25kg

S.B.M—25kg
F/f —25kg
F.M—60kg
Starch—50kg
Molasses — 20ltrs
Micro materials;

D.C.P—5kg

Pre mix—2.5kg

Antioxidant – 1kg

Lysine –0.5kg

Methionin—0.5kg

Vit.c—1kg

Enzyme—0.25kg
1.2.0 QUALITY OF GOOD FEED

 It must have appreciable crude protein

 The ability to float
 Ability to last in water before dissolving
 Palatability, it is gotten through the aid of molasses

1.2.1 PRODUCTION PROCESS (LINE)

This section will help explain all the processes involved in fish feed
processing and different machines used.

The processes include:

1. Collection of feed materials

2. Weighing of the material
3. Grinding
4. Mixing
5. Cooking
6. Extruding and cutting
7. Drying
8. Discharging
9. Packaging
10. Storage.
 COLLECTION OF MATERIALS

The materials are collected and send into store beam, where it is
transferred into weighing beam through a conveyor.

 WEIGHING OF THE MATERIAL

This weighing beam has the capacity to weigh the weight of material
sent into it through aids of electronics attached to it. In the weighing
beam is gate that open into another conveyor which transfers the
feed into hammer mill.

 GRINDING

This is done with the help of machine called hammer mill. This
hammer has different component which is assembled together for
effective performance. The components include:

 Feeder also called hopper

 Electronic magnet
 Hammer
 Screen
 Electric motor
 Air assist.

The feeder received material from the conveyor. It serves as store

beam, the hammer mill suck the feed with pressure into the hammer
where it is grind into fine particle with the aids of screen. The electric
motor complete 3000 revolution within one second in order to
generate power that enough to power the hammer mill. The air
assist help remove dust from the material.

Note; just after the air assist chamber there is an opening where all
the micro nutrients and fish meal are added, reasons because they
already in fine particle.

 MIXING OF THE MATERIAL

Mixing of the feed is done automatically with help of machine called

mixer.
Mixer: this machine receive material from hammer mill through a
conveyor called bucket conveyor or elevator and mixed them together
my means of rotation through the help of electric motor that powers
the movement. The mixer has a gate that opens to another elevator
that loads the material into mass flow hopper which serves as store
beam for extruder.

Note; inside the mixer we add molasses to the feed material which
increased the energy level of the feed and also the palatability.

 Cooking of the feed

This involves adding steam and water to feed to enable to rise. It is

done with the help of part of extruding machine called pre-
conditioner.

Extruder: this machine help cook, pellets, and cuts the feed into
sizes that are required. The extruding machine has different parts
which include:

 The mass flow hopper

 Pre-conditioner
 Extruding unit
 The cutter
 The mass flow hopper: This part serves as store beam that receive
feed material from mixer. It has small screw conveyor that feeds
the pre-conditioner.
 The pre-conditioner: this is where the major cooking is done. it
has steam control unit and water control unit which regulate the
amount of steam and water that goes into the feed.

Note: the amount of steam added to the feed during cooking also
contribute to the ability of the feed to float.

 The extruding parts: this help to bring out the feed in pellets form,
but they came out in lumps. It is here that the size of the feed is
determine through the help of dice, which come in different sizes
such as 0.25, 1.5, 2.0…..8mm.

The extruding part has three chambers namely T1, T2, and T3 with
heat sensor which helps determine the amount of heat or
temperature of each chamber.

 Cutting unit: this parts help cut the feed into sizes that is
determine by dice. It has blade that is attached electric motor that
powers it.

DRYING

This is done mechanically with ovum dryer. The ovum we are using
has two chambers; the drying chamber and cooling chamber.

DISCHARGING UNITE

This is where the produced feeds are discharged. It has a sieving

component that helps remove dust or tiny particles from the feed.

Note; it is mechanically operated.

 PACKAGING AND STORAGE

The feed are measured in 15kg and bagged, and send to a sewing
machine trough a belt conveyor.

STORAGE

The produced feeds are arranged and transfer to a store house with
the help of folk left.

1.2.2 CHALLENGES ENCOUNTERED IN THE FISH FEED

MILL

1. Electrical faults, such as power failures.

2. Poor functioning of the extruder
3. Break down of the hammer mill
4. Belt conveyor system gets cut during production
5. Lack of technical knowhow on to services most of the machine
parts

1.2.3 SOLUTIONS

1. Proper replacements of the damaged electrical system

2. Proper servicing of the extruder
3. Ensure adequate supply of voltage for the hammer mill
4. Replacement on the belt system
5. Inviting of specialist on occasional base to have a look at the
machines
1.3.0 MAINTENANCE OF FISH FEED MILL

 Regular cleaning of the feed mill

 Greasing of the moveable parts before next production.
 Removing of any metal trapped by electromagnetic parts of
hammer mill before next production.
 The sediments on the dice and cutter are clean before next
production.
 The bolts of the cutter and blades are greased after every
production to avoid rust
 Water dropped from air compressor is drained out once every
week.

1.3.1 SAFETY AND PRECAUTIONS IN FISH FEED MILL

 Ensure you put on your protective equipments; such as

overall, nose mask, goggle, and safety boot.
 Avoid touching any moveable parts during production.
 Ensure you do not get close to high pressure pipe. Example;
steam pipe to avoid fatal burn.
 Avoid placing your hand into any moving conveying system
during production.
 1.4 POULTRY FEED MILL

This is a place where poultry feed are formulated with the aid of
machine like crushing machine, mixer, conveyor system and sewing
machine. This unit produces feed for all kind of poultry animals like,
fowl, turkey, and cockerel.

1.4.1 MATERIALS NEEDED FOR POULTRY FEED PRODUCTION

The materials involve in poultry feed production are classified into

macro and micro nutrient.

MACRO NUTRIENTS: these are nutrients need in large quantity in the

body system. They include carbohydrates, fat and proteins. These
nutrients are very essential for growth, repair and development of new
tissue in the body and provide energy for both metabolic and anabolic
process required in body. SOURCE OF PROTEIN

i. Fish meal 72%

ii. Soya bean 42%
iii. Full fat soya 42%

SOURCE OF CARBOHYDRATE
i. Wheat offal 1870 cal/kg
ii. Maize meal 3434cal/kg

MICRO NUTRIENTS: these are mineral and vitamin or nutrients needed

in minute quantity which help to accelerate metabolic processes in the
body. And also help infixing of tissue and provision calcium. The micro
nutrients include:

i. Toxin binder
ii. RE3 (probiotic)
iii. Di-calcium phosphate
iv. Premix
v. Methionine
vi. Lysine
vii. And vitamin c.

1.4.2 PRODUCTION PROCESSES IN POULTRY FEED.

The dried maize are crushed in the crushing room and conveyed to a
collection beam to be weighed, while other materials are weighed
separately base on the formula used and transferred to a mixer for
proper mixing for about 25 minutes, and allow mixing homogenously.

The discharging unit is opened to allow the feed to pass through the
auger into the storage beam. The feed are discharged and package in
50kg bags and sew with electric sewing machine.

For starters mash the maize is grinded into fin particle with the aid of
hammer mill into 0.2-0.4mm size.
Production process

Grinding –weighing-loading-mixing-discharging and bagging –sealing.

1.4.3 FORMULA FOR POULTRY FEED PRODUCTION

For growers (500kg)

Maize--------275kg SBM-------115kg

Wheat offal----75kg limestone---- 27kg

Grower premix---1.5kg salt-----1.5kg lysine----1.25kg

Binder -----1.5kg Re3---- 0.25ml methionine---1.5kg

FOR DEVELOPERS (2000KG)

KLCs------50kg maize ------546kg limestone-----15kg

SBM-----140kg wheat offal -------250kg Re3------1.5 binder----3kg

For layers(500kg)

Maize ------500kg SBM -----150kg wheat offal------75kg

Klcs ------25kg binder ------1.5kg limestone-----50kg

FOR BOILER (100KG)

Maize ------50kg wheat offal------------15kg SBM--------20kg

FFS -----20kg DCP--------1.5kg limestone -------1.5kg

Salt------0.3kg lysine 0.1kg

FOR TURKEY (50KG)

Maize------29,5kg SBM-------12kg limestone ------------0.35kg

Salt -------0.18kg DCP --------1.45kg methionine-----0,125kg

Grower premix -----0.5kg binder-------0.15kg

 CHAPTER THREE

2.0 PIGGERY UNIT

Pig (swine) is a mono-gastric animal. They are raised primarily for meat
and other by-products, like skin, oil, fat and manure.

Terminologies used in the piggery unit:

Boar: an adult male pig

Sow: a female adult pig

Piglet: a baby pig

Litter: a group of young pig

Gilt: a female pig that has not given birth

Hog: castrated male pig

Barrow: castrated before puberty

In sow: pregnant pig

Dry sow: sow no pregnant

Pork: meat of pig

Farrowing: act of parturition (giving birth) in swine

 Weaning: is the process of separating young piglets from their mother

2.1 BREEDS OF PIG AVAILABLE IN AKIN SATERU FARM

DUROC

LARGE WHITE (YORKSHIRE)

HAMPSHIRE

LANDRACE

DUROC

Characteristics

They are medium sized and have a long body

The ears are dropping and not held erect

Coloration is organic brown

They are muscular

They are known for its hardiness

It is the least aggressive of all the pig breeds

 LARGE WHITE (YORKSHIRE)

Characteristics

Has a pure white coloration

They are large in size

They have erect ears

They have a dished face

They are coarse boned

They have long useful lives in the breeding pen

HAMPSHIRE

Characteristics

They are black with a white belt

They are heavily muscled

They are a lean meat breed

They have erect ears.

LANDRACE

Characteristics

They have long ears

 They have long body

They have snout of medium size

They are mostly pale white shade in color

They have dropping ears and a rather fine hair coat

The feet are usually long and not properly supportive

2.2 HOUSING IN PIGGERY

The piggery house can be constructed as single or double pens. The pen
is constructed in such a way that the workers could have free access to
every section of the piggery unit and is grouped into three units;

Nursery unit

Gestation unit

Weaning unit

The nursery unit: this is the unit where sow and piglets are kept during
farrowing and nursing period. The young ones are under the control of
the sow for the period of 4-6 weeks before they are weaned. The in-sow
that is close to their farrowing period is also transferred to this unit.

Gestation unit: this is the unit where boar, and sow or gilt is kept for
breeding. When the sow comes on heat they are taken to the boar for
mating and separated after mating. The sow is now kept in a separate
pen for the gestation to complete within 114-115 days (3 months, 3
weeks, and 3 days). Dry sow are also kept at this unit.

Weaning unit: this is where the young pigs that have just been
separated from their mother are kept. Weaning is the separation of
piglets from their mother after 4 weeks of breast feeding. These piglets
are called wieners.

2.3 MANAGEMENT

Activities carried out at piggery unit is been divided into three;

1. Daily routine management

2. Weekly routine management
3. Occasional routine management

2.3.1 DAILY ROUTINE MANAGEMENT:

These are the day to day activities carried out at the piggery unit which
include;

Packing of the dung’s

Inspecting the swine at the early hours of the day

 Mixing of their concentrate

Flushing of the swine and supply of water

Feeding

2.3.2 WEEKLY ROUTINE MANAGEMENT:

These are activities carried out at the piggery unit on weekly basis,
which includes;

Sorting of the animals

Weighing of the animals to know the weight they have attained

Recording of the above results

SN SOW NUMBER
SIRA BOAR
DS DATE SERVISED
EFD EXPECTED FARROWING DATE
DF DATE OF FARROW
LS LITTER SIZE
M MORTALITY
RMK REMARK

2.3.3 OCCASIONAL ROUTINE MANAGEMENT:

These are activities carried out at the piggery unit occasionally and it
includes;

Vaccination

Reproduction

Teeth trimming

Weaning

2.4 Vaccination and route of administration

Vitalyte was given to stress piglets to improve their system and was
done orally.

Piglets where injected with iron dextrin three days after farrowing; it
is also administered to the dam two weeks before farrowing, this is
done to prevent the animal against anemia (shortage of blood)

Ivomec injection containing ivermectin is used for de-worming.

Oxytetracycline (O.T.C) is administered to pigs when symptom of

sickness is noticed.
2.5 Reproduction: reproduction is been managed based on the signs
exhibited. These signs include;

Restlessness

Swollen genitals

Redness of the vulva

Undue noisemaking

If the above signs are been noticed, the sow is then taken to the boar for
crossing and they are withdrawn when mating has occurred.

The following should be taken into consideration for effective crossing

in pigs;

1. The sow or gilt should not be bigger than the boar

2. The sow or gilt should be placed on a balanced ration (flushing)
two weeks before crossing.

Farrowing management: Farrowing is the act of giving birth in pigs.

The in-sow close to its farrow period will show the following signs;

1. Restlessness
2. Abdominal contraction
 3. Discharge of blood fluids from the vulva
4. Production of milk from the breast

Management of piglet: the piglets should be allowed to suck the first

milk (colostrums) from their mother after birth as this will boost their
immune system, the piglets are then injected with iron dextrin three days
after farrowing to prevent anemia (shortage of blood) which has been the
major cause of piglet mortality, ox tetracycline and vitalyte is been given
to prevent disease and reduce stress, their teeth are also trimmed to
prevent them from maiming themselves.

2.6 PROBLEMS ENCOUNTERED AT THE PIGGERY AND

SOLUTIONS

1. Abortion: at the first trimester of the sow pregnancy, abortion was

sometimes noticed and was caused by stress, old age and rape.
This was controlled by making sure the sow or gilt was healthy
before and after mating and avoiding the sow to be with the boar
after mating.
2. Piglet’s mortality: this was caused by stress, disease such as
anemia which leads to shortage of blood. These was controlled by
preventing much stress on the in-sow, and by administration of
iron dextrin injection before farrowing and supply of sufficient
feed to sow in other to breast feed the piglets and avoid the sow
from eating up the piglets.
 CHAPTER FOUR

3.0 POULTRY SECTION

Poultry are domesticated birds kept by humans for their egg, meat or
feathers. The poultry system at Akin Sateru farm makes use of battery
cage for their layers and cockerels and deep litter system for the turkey
unit.

The most vital thing to consider before going into poultry farming is as
follows:

1. Housing
2. Feeding
3. Management

HOUSING

 The pen should be built in the east west direction against sun
direction and anti wind direction.
 The slop of the land: the pen should be situated on anti sloppy area in
order to avoid water logging.

BUILDING AND POSITIONING OF DIFFERENT UNIT

In Akin Sateru Farms, the pen is situated at 40meter away from other
units in the farm. The brooding unit are always built 40meter away
 from other unit , due to high level of microbes in the vaccine and also
in the unit. The dip bath are constructed at the entrance of every pen to
ensure effective disinfecting of everybody before entering the pen to
prevents introduction of foreign disease in the farm.

2.2 BROODING UNIT

This is where the day old chicks are raised under intensive management
till they have reached the maturity stage.

2.2.1 BROODING OF DAY OLD CHICK

Before the arrival of the chicks, all the equipment are cleaned and
disinfected with formaldehyde base. The brooding room is prepared one
week before the arrival of the chicks. On the arrival day, the heating
systems (charcoal as the source of heat) are put in place before the
chicks arrived. The water tank are filled to ensure water availability , the
light bulbs are hanged above the brooder to ensure proper lightning and
also serves as heat source.(the temperature of brooding room must be up
to 35 degree centigrade.

The chicks are unboxed and the dull chicks are isolated together with the
weak one. The chick are gradually introduced to the source of water by
dipping your finger in water and touch their peaks one after the other or
by using spoon to supply water to them. And the birds are allowed to
roam freely.
 Akin sateru farm makes use of deep liter system in their brooding unit.
In deep liter system the birds are allowed to move freely on the floor in a
confined environment under intensive management. They make use of
saw dust at initial and changed to wood shaves as the bird grows. The
saw dusts are spread across the floor which helps in easy packing of the
poultry droppings

ACTIVITIES CARRIED OUT AT BROODING HOUSE

The management practices carried out here are group into two

 Daily routine
 Occasional routine

Daily routine includes;

i. Checking of mortality and disease symptom

ii. Washing of feeders and drinkers
iii. Feeding of the birds
iv. Serving of water to the birds
v. Daily record keepings
vi. Changing of dip bath.

Occasional routine includes;

i. Changing of liter material

ii. Debeaking for layers
 iii. Vaccination
iv. De-worming.

TURKEY UNIT
This is where turkey is raised for table size.

The activities carried out at the turkey unit include:

 Daily routine management

 Occasional management.

Daily routine refers to those activities and management carried out on

daily basis. They are as follow:

 Changing of solution in the foot dip: This is the first thing to do in the
poultry to avoid introducing of any micro-organism that is harmful to
the birds. The solution is the mixture of water and glutalicacide
 Checking of mortality and disease symptoms: The birds are checked
on daily basis for mortality and sign of disease. It done to reduce the
chances of disease outbreak and also control the spread of disease as
the weak one and affected one are isolated from other. And if there is
any birds that is down with any symptom of disease are diagnose and
examined, and they are given the necessary medications.
 Checking the tanks for water availability and washing of drinkers and
feeders.
 Feeding of the birds: The farm uses ad libitum method system of
feeding, which mean that feed are made ready for the birds at all time.
 Their feeds are formulated according to their age and breed. The
quantities of the feeds are measured in kilogram which helps in
calculating the feed conversion rate.
 Daily record keeping: this is very vital in every business as it help to
keep day to day activities carried out in your business area. In the
farm it help us records for:
1. Mortality
2. Quantity of feed used
3. Vaccination schedule
4. Income and expenditures and
5. Other vital information.

OCCASIONAL ROUTINE

 Packing of the turkey droppings

 Administration of vaccine
 Debeaking

PROBLEMS OBSERVED IN TURKEY UNIT

1. I observed that the feet of the birds were not strong to carry their
weight
2. At a certain time I observed that the bird were having cough
which I suspect bronchopneumonia.

SOLUTIONS
 1. The quantity of Dicalcium phosphate (DCP) was increased in their
feed.
2. Enroxyfloxine were given to the birds.

TERMINOLOGY IN TURKEY

Tom: mature male of breeding age

Jake: young male

Hen: female after parturition

Capon: neutered male

Jenny: young female

Laying: act of parturition

Rafter: group of turkey

General term - meleagrine i.e. meagris species

PLANNED DIVISON OF VACCINATIN APPLIED

AGE VACCINATION ROUTE

6 DAYS GUMBORO ORAL
8 DAYS NDV LASOTA ORAL
18 DAYS GUMBORO ORAL
24 DAYS NDV LASOTA ORAL
6.4 WEEKS DE-WORMING
7 WEEKS NDV LASOTA ORAL
8 WEEKS FOWL SUBCUTANEOUS
POX(HIPRAPOX)
11 WEEKS NDV LASOTA ORAL
12.3 WEEKS DEWORMING
14.5 WEEKS ND plus IB SUBCUTANEOUS

FORMULA FOR CALCULATING DE-WORMING VACCINE

The average weight x No of birds

1.4 x 500 =

MATERIAL FOR VACCINATION

 The vaccine must be moved in a cold chain to keep the varius

active
 Provision of liters of clean water
  Provision of milk which helps to purify water and bind other
element like calcium in the water
 Vaccine

Note; vitalyte is water soluble vitamins which contains electrolyte and

amino acids for poultry and other livestock uses. It is administered orally
through their drinking water, it help in their growth and development
and also serves as anti-stress.

OTCplus: This vaccine is use for treatment and control of a wide range
of bacterial infections including coliform, fowl cholera and control
secondary infections associated with respiratory disease in livestock.

STAGES OF FEEDING

0-3week’s starter mash

3-6 weeks reared

6-12 weeks grower

12 weeks finisher mash, till they are matured

Note: feeding are done twice per day.

LAYER UNIT
This is where the laying hen is reread for purpose of commercial egg
production. The quantity and quality of eggs produce depends on care
and management practices. Good management led to high production
and profit. The layers starts laying eggs at from the age of 16-19 weeks
and start laying commercially from 20 weeks of age within this period
about 5 percent to 10 percent will start laying egg, from 26 to 30 weeks
their egg production increase very high. And they continue laying of egg
till the age of 72-78 weeks.

Note: their laying may defer depending on the strain of the birds

MANAGEMENT

The management practices in Akin Sateru Farm is intensive, they make

use of battery cage system with concrete floor.

EQUIPMENT FOUND IN THE PEN

I. The battery cage

II. Collection beam
III. Hopper
IV. Conveyor
V. Scraper
VI. Create of eggs
 The battery cage contains the feeder and nipples for feeding and
drinking
  Collection beam: this where feeds are drop and transfer to hopper
through conveyor into the feeders.
 Hopper : this is a place where the feed carried from collection
beam are stored and send to feeder by pushing it to and fro
 Conveyor: this conveyor is of two types the one that send feeds to
feeders and the one that send the poultry droppings out from the
pen.
 Scraper: this help to scrap the droppings from the battery cage to
the conveyor that send it out.
 Create of eggs: this is use for picking of eggs.

Note: this pen was automatically operated before it breaks down.

PROBLEM ENCOUMTER IN LAYERS UNIT

1. Poor formation of egg shell which was corrected by increasing of

quantity of dicalcium phosphate (DCP) and limestone.

COCKRELL UNIT

This is where cockerels are raised for commercial purpose.

The management system here is the same with other units in the poultry
unit.
 CHAPTER FOUR

Fishery

The fishery section has three units

 1. Hatchery unit
2. Grow out unit
3. Earthen pond

This is where hatching of fishes take place. The activities involves

include spawning, hatching and rising of fishes from fries to fingerlings.

CRITERIA FOR HATCHING

1. Selection of female fish for spawning.

Factors to Consider Includes:

i. The abdomen must be filled with eggs: which can be verified by

striping the abdomen.
ii. The egg must flow freely and must not be stocked together.
iii. The egg must be brown in color.
iv. It must be in uniform size.
2. Selection of male fish for spawning
Factors to Consider Includes:
i. The availability of sperm, this could be done by striping the
abdomen and check the milt at the male genital papilla.
ii. The milt must be tick and not watery.

SPAWING
What is spawning: this is an external method of reproduction where
the female fish releases many unfertilized eggs into the water and the
male milt is used to fertilize the eggs.

Process of Spawning

After the selection of brood stock the female one is injected with
ovulin which is administered 0.5ml per kg. Anything more than this
dosage can cause the eggs to discharge before the expected time.
After the injection it takes about 8 hours for the egg to be ready for
fertilization. This is done by striping the abdomen of the fish down
towards genital papilla to induce the discharge of the eggs.

The abdomen of the male one is opened laterally to expose the genital
papilla, then the sperm duct or sperm sac is cut and milt is extracted.
The milt was mixed with the eggs which were kept in dry bowel to
ensure proper fertilization and saline water by stirring with water, and
then add water to agitate the movement of the sperm to the micro plye
of the eggs and fertilization takes place inside the bowel. The eggs are
spread on the net placed under the water tank which is filled with
water.

Note: the eggs are spread to prevent clustering together of the eggs so
that they will be free movement of oxygen in the water to prevents
deaths of any fertilized eggs.

PRECAUTION DURING HATCHING

  Avoid contamination of the egg during hatching by washing all
the equipment to be use including your hand.
 Ensure that the semen is not watery hence it affects fertilization.
 Ensure that the female one is mature and full of eggs
 Ensure the eggs are in uniform size.
 The eggs must be in the same color
 Ensure proper stirring of the eggs and semen.

GROW OUT UNIT.

This is where the fingerlings are raised into juveniles and brood stocks
are reared. At this unit the management is less intensive compare to the
hatchery unit. The size of feed given to them at this stage is 1.2-2mm.

EARTHEN POND

This is the last unit the fish are transferred to. The length of the pond is
about 10–12m, the width is about 6m. while the depth is between 2-3m.
The juveniles are stock here until they attain table size. Feeding of the
fish is the only management given to them at this stage.

Note: the fish trained in earthen pond has more taste compare to those
one in concrete, and plastic pond.
MANAGEMENT PRACTICES

The management practices in fishery unit include :

 Daily routine
 Occasional

DAILY ROUTINE

 Siphoning of the pond

 Changing of water to ensure sufficient flow of oxygen in the
water.
 Feeding of the fishes, which is done by broadcasting method
 Checking of mortality

OCCASIONAL ROUTINE MANAGEMENT

 Sorting: this is the act of selecting or separating of the fish

according to their sizes. This to avoid cannibalism.
 Counting: this is done by placing the fishes on the sorting
board and counting the number of the fishes. This is mostly
done during transfer of juveniles to grow out, to ensure
proper recording.
 Scrubbing: this is done once in a week to reduce the
formation of mucous or the pond been slippery as a result of
dirt in the pond .this is done mostly in plastic or concrete
pond.
 Vaccination: this is done to prevent diseases from entering
the farm and also improve the health of the fishes. Examples
of vaccines given to them include; vitalyte to reduce stress,
OTC plus to prevent bacterial infections and malachite green
to prevents fungal infections.