LM Animalpoultryproduction PDF

Grade 9
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Poultry Production Page 3

Technology & Livelihood Education– Grade 9
Animal Production (Poultry Production) – Grade 9

Learner’s Material
First Edition, 2013
ISBN: ___________
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Published by the Department of Education

Secretary: Br. Armin A. Luistro FSC
Undersecretary: Dina S. Ocampo, Ph.D.
Assistant Secretary: Lorna Dig-Dino, Ph.D.
Development Team of the Learner’s Material
Consultant: Andres Z. Taguiam, Ph.D.

Authors: Armando V. Illescas
Rolando Cubangbang
Edwin S. Dalisay
Editors: Edgardo A. Orden, Ph. D.
Reviewers: Julie D. Francisco
Illustrators: Erich David Garcia
Subject Specialists: Albert B. Erni and Emmanuel S. Valdez
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TABLE OF CONTENTS
PERSONAL ENTREPRENUERIAL COMPETENCIES (PECs)
LESSON 1. Recognize Personal Entrepreneurial Competencies (PECs)

Needed in Poultry Raising
a. Assessment of Personal Entrepreneurial Competencies and Skills
(PECs)
b. Analysis of PECs in relation to a practitioner
c. Align, strengthen and develop once PECs based on the result
LESSON 2Environment and Marketing (E&M)

a. Market (Town)
b. Market (Customer)
c. Generating Business
MODULE 1. SELECTING AND PROCURING POUTRY STOCKS
LESSON 1. Select and Procure Poultry Stocks to Raise

a. Different egg strains
b. Different broiler strains
c. Desirable and undesirable characteristics of chicken
d. Glossary, Resources and References
LESSON 2. Sources of Stocks for Egg and Meat Production

a. Select strain from high producing stocks
b. Select quality chicks
c. Selecting replacement pullets
LESSON 3. Evaluate Status of Strain to Raise

a. Guidelines for selecting stocks
b. How to estimate the number of chicks to purchase
c. When to buy or purchase chicks
MODULE 2. PROVIDE FEEDS AND IMPLEMENT FEEDING PRACTICES
LESSON 1. Purposes of Feeding Chicken

a. Functions of feeds
b. Sources of feed nutrients
c. Common ingredients used in formulating feeds

LESSON 2. Essential Nutrients Needed by Chicken
a. Sources of protein (plants & animals)
b. Sources of carbohydrates
c. Vitamins and minerals
d. Forms of feeds
e. Kinds of feeds for chicken
f. Ration formulation
g. Feeding guide for general flock
h. Glossary, Resources and Reference
MODULE 3. BROODING
LESSON 1. Systems of Brooding

a. Materials needed for brooding
b. Brooding temperatures
c. Types of brooding
d. Brooding preparations
e. Birds’ space requirements for brooding
f. Setting up brooder
g. Glossary, Resources and References
LESSON 2. Conditions for Successful Brooding

a. Factors for successful brooding
b. Sources of heat for artificial brooding
c. Systems of brooding
d. Observable behavior of chicks in relation with brooder temperature
e. Glossary, Resources and References
MODULE 4. PROPER FLOCK MANAGEMENT PRACTICES
LESSON 1. Perform Proper Flock Management

a. Flock uniformity
b. Lighting and ventilation program
c. Debeaking or beak trimming
d. Culling
e. Record keeping
f. Glossary, Resources and References

MODULE 5. PERFORM PREVENTIVE AND THERAPEUTIC MEASURES
LESSON 1. Poultry Diseases and Parasites; their Prevention and Control

a. Prevention of infectious diseases
b. Vaccination program (sample format)
c. Common diseases of poultry animals; their
prevention, treatment and control (infectious & non-infectious)
d. Internal and external parasites of poultry animals
e. Farm waste management
f. Glossary, Resources and References
MODULE 6. PRE AND POST-HARVEST ACTIVITIES
LESSON 1. Harvesting of Eggs

a. Gather eggs regularly
b. Handling and sorting harvested eggs
c. Glossary, Resources and References
LESSON 2. Marketing of Poultry Products

a. Marketing poultry products (eggs)
• Classification of eggs
• Marketing of eggs
b. Marketing Broilers
• When to harvest broilers
• Importance of ready market for broilers
• Market types of broiler
• Desirable features of broiler for market
• Systems of marketing broilers
• Glossary, Resources and References

Technology and Livelihood Education
Entrepreneurship
Module 1: Personal Entrepreneurial Competencies
Have you ever thought about running your own business? Entrepreneurship
has brought great success to some people, but it's not a career path for all. Do
you think you can handle the stress and hard work that go with running a small
business enterprise? The key to success in a small business enterprise is your
entrepreneurial ability to produce the desired results. Before embarking on your
first business, it's worth spending some time evaluating your own preparedness
for entrepreneurship. Try to examine your own personality and compare it with
the Personal Entrepreneurial Competencies (PECs) of a successful
entrepreneur. Ask yourself if you are ready to enter into the world of business. If
your answer is yes, consider this reminder: “Successful entrepreneurs
continuously develop and improve their PECs.”
EXPLORE Your Understanding
Essential Question
- How can one ensure entrepreneurial success?

Content Standard
- The learner demonstrates understanding of Personal

Entrepreneurial Competencies (PECs)
Performance Standard
- The learner prepares an activity plan that addresses his/her

development areas based on his/her PECs and improves further
on his/her areas of strength.
Guide Questions:
1. Why is there a need to assess one’s personal characteristics, attributes,

lifestyles, skills and traits?
2. What are the personal entrepreneurial competencies of a successful

entrepreneur?
3. Why is it necessary to compare one’s personal characteristics, attributes,

lifestyles, skills and traits with the personal entrepreneurial competencies
of a successful entrepreneur?
4. How do you relate your PECs to the PECs of a successful entrepreneur?
5. Based on the data that you have gathered from the interview with the
successful entrepreneur in your community, how do you develop your
PECs?
6. Can you prepare an action plan that addresses your areas of development
and strengths based on your PECs?
7. How does your action plan help sustain your strong areas and / or address
your development areas based on your PECs?
Hello there! Are you ready to assess yourself to become a

successful entrepreneur in the future? As honestly as you can,
please answer the pre-assessment below

Pre- Assessment
A. Matching Type
Directions: Match column A with Column B. Write the letter of your

correct answer on the blank provided
Column A Column B
Entrepreneur’s Traits Definition
_____1. Ability to set realistic a. Hardworking

targets
b. Self-Confident
_____2. Interest in money
generation c. Profit-Oriented
_____3. To succeed, one
must believe in one’s d. Goal-Oriented
self
_____4. Working diligently e. Persistent
and industriously
f. Responds to feedback
_____5. Being able to heed
the advice of others g. Willing to listen
_____6. Obtaining useful
comments and h. Committed
advice from others
_____7. Being patient as one i. Reliable and has integrity
strives to achieve the
j. Risk-Taker
goal
_____8. Ability to take k. Self Discipline
measures or
calculated threats
_____9. Being honest, fair,
and trustworthy
_____10. A major
characteristic that is a
priority in the
entrepreneur’s life

Are you done? This time you will do another set of pre- assessment
which could give you a better understanding of what this Module is
all about. Are you ready? Let’s begin!
Multiple Choice.
Directions: Read and study the situation that describes entrepreneurial

characteristics or attributes. Answer the question by writing the
letter of your choice in your assignment notebook or on the
answer sheet provided.
Ms. Gillian Myles opens up her own retail business. She knows that her
personal entrepreneurial characteristics are insufficient to ensure the
successful operationalization of a business that she has in mind. Your
answers to the questions below will help in developing her PECs.
1. What PECs must she possess if there are customers who complain about
the quality of her product?
a. Patience
b. Hardwork
c. Versatility
d. Patience, hardwork and versability
2. Which of the following is NOT considered as a characteristic of an

entrepreneur?
a. Copes with failure
b. Dependent
c. Persistent
d. Opportunity seeker

3. If she wants to ensure a profitable business operation, what characteristic
should she maintain?
a. Commited
b. Goal oriented
c. Futuristic
4. Ms. Gillian follows the advice of a friend to be flexible especially if she
intends
ends to open a retail business. What PECs is referred to?
a. Self- Confidence
b. Reliable and integrity
c. Open to feedback
d. Openness to Persistence
5. Mrs. Magno tells Mary, her best friend

friend, that she has a strong will and does
not give up finding a solution to a bus
business
iness problem. What PECs has been
demonstrated by?
a. Hard work
b. Persistence
c. Self-Confidence
d. Risk- Taking
This time evaluate your own personal entrepreneurial

characteristics to determine whether you too,, can become an
entrepreneur. If you are ready, yo
you may begin!

C. Self- Assessment
Directions: Below is a list of Personal Entrepreneurial Competencies (PECs) of

a successful entrepreneur. Put a check mark in the 2nd column to
identify your strong PECs and another check mark in the 3rd column
to identify those PECs that need to be developed.
My Personal Entrepreneurial Competencies

Personal Entrepreneurial
Competencies of an Strength Need to be Developed
Entrepreneur
1. Hardworking
2. Self-Confident
3. Builds for the future
4. Profit-Oriented
5. Goal-Oriented
6. Persistent
7. Copes with failure
8. Responds to feedback
9. Demonstrates initiative
10. Willing to listen
11. Sets own standards
12. Copes with uncertainty
13. Committed
14. Builds on strengths
15. Reliable and has integrity
16. Risk-Taker
Did you enjoy examining your PECs? You can become a

successful entrepreneur someday. Please don’t feel bad when you
discover that some of these are still to be developed. Continue
your exploration to find answers on how to improve on these
underdeveloped PECs.

Lesson 1. Important Entrepreneurial Traits
The following are the fundamental characteristics of an entrepreneur:
1. Hard working: If you are determined to run your own business, you must
concentrate on your work either as a producer or a seller. The success of
your business depends on how much time and effort you will spend on it.
2. Self- confident: You must have a strong faith in your ability despite the
problems that you will encounter along the way.
3. Future-oriented: Once you enter a line of business, you must
understand that you are in a non-stop contract as an entrepreneur. It may
take several years to develop a business to a reasonable standard. The
goal for most successful business people is to build a secure job and
ensure a stable income for themselves based on their own ability.
4. Profit-oriented: When you enter the world of business, you are obviously
looking for what you know will be your bread and butter, not only for you,
but also for your family. Therefore, you must see to it that the business
can generate enough income. Another plan of action is to expand your
own business through the use of your generated income.
5. Goal-oriented: An entrepreneur is forward looking. You need advanced
preparation for your business. You set a long-term goal for the activities
that are needed, an extensive preparation for the production process and
procedures that you need to go through to acquire human and non-human
resources. Everything in your business will have to be set clearly,
organized, and planned depending on the goal you want to achieve.
6. Persistent: Differences in opinion and judgment may vary. Your
opponent can be part of the rejection about what you intend to do for your
endeavor. As an entrepreneur, you must be firm, strong-willed, and be
able to stick to or follow your own belief.

7. Copes with failure: “Learn from mistakes”. As an entrepreneur, you
must learn how to deal with the frustrations and failures. Instead, turn
these into productive learning experiences.
8. Responds to feedback or is open to feedback: You must be
concerned about knowing how well you are doing and keep track of your
performance. You must obtain useful feedback and advice from other
people.
9. Takes the initiative: Asuccessful entrepreneur takes the initiative. You
must put yourself in a position where you personally are responsible for
the failure or success of your business.
10. Willing to listen: Take time to listen to the advice, suggestions, and
recommendations of fellow entrepreneurs. These will help your business
grow.
11. Sets Own standards: This involves developing and using logical, step-
by-step plans to reach the goals, or offering evaluation alternatives,
monitoring progress, and switching to successful strategies for the goal
you want to achieve. To be a successful entrepreneur you must take into
consideration that sales and production depend on your own standards.
12. Copes with Uncertainty: Pursue your vision to be a successful
entrepreneur. You should know how to handle unusual events that may
happen in the business. Those include problems in managing the workers,
problems on the delivery of goods and services, and the problems on
demand and production. You must be patient in dealing with these
uncertainties.
13. Committed: You should know that in your business, personal needs,
attachment to your friends, families and relatives are set aside. You must
separate the money for your business from the amount that you need to
spend for personal obligations and lifestyle.

14. Builds on strengths: Successful business people base their work on
strengths. Use your manual skills, knowledge in creating products or
services, knowledge in trade and industry, ability to make and use a wide
network of contacts to build your business.
15. Reliable and has integrity: As an entrepreneur, to make a wide network
you must build a good reputation, possess the courage to do the right
thing, do what you say, walk your talk, be loyal, and be fair in dealing with
subordinates and customers.
16. Risk-taker: Risk sometimes cannot be anticipated. When misfortunes
happen, consider these as challenges and work them out and set good
alternatives. Risks may result in loss of your business or even
bankruptcy.
FIRM UP your Understanding
Activity 1: Assessing the PECs of a Practitioner
Direction: Refer to Activity 2 (Aligning ones PECs) on page 10 to perform the
following tasks:
1. Identify the characteristics and traits that a practitioner of poultry grower in
your town and locality. Write down all the descriptions on the second
column.
2. Reflect and assess the entrepreneurial traits and write it on the third
column. This assessment would give you a good idea of significant
characteristics and traits that a successful practitioner must possess.

Practitioner Assessment
-
Characteristics -
-
-
Traits -
Activity 2: Aligning one’s PECs
Directions: Choose from the list below the characteristics and traits that best
describe your own personal entrepreneurial characteristics. Find
ways to align them according to the personal entrepreneurial
characteristics of an entrepreneur which were discussed earlier.
Write your answers in the activity sheet provided.
Creative Resourceful Persistent Organized Independent
Confident Risk-Taker Observant Competent Trustworthy
Optimistic Passionate Flexible Sensitive Committed
Dynamic Efficient Hardworking Decision-maker Reliable
Knowledgeable Persevering Decisive Strong–minded Courteous
Design a concept map that indicates traits, characteristics’

and skills that you need to possess in order to become a successful
entrepreneur.

My PECs
Activity 3. My PECs that need to be further improved
Directions: At the junction in the street are arrows where positive and negative
characteristics and traits are written. Pick out the positive PECs
that are already strong in you, and write them down on the blank
arrows on the left side, “right way”. PECs written on the arrows at
the right side are the weak characteristics that need to be further
improved, “road to improvement.”
Things to do to align with

My simple PECs of a successful
My PECs
definition
entrepreneur/practitioner
1. Creative
2. Organized
3. Competent
4. Observant

DEEPEN Your Understanding
Lesson 1 Strengthening your Identified PECs
Here are your guides on how to strengthen your own PECs.
1. React positively to criticisms and be open to feedback.

2. Always demonstrate positive attitude to achieve a desired goal.
3. Always project a strong and well-balanced behavior.
4. Always exercise an assertive style in your work environment.
5. Avoid being too passive and too aggressive.
6. Don’t let anyone worsen your business life.
7. Prioritize your business goal rather than personal goal in order to become a
successful entrepreneur.
8. Acquire specific skills for creating and maintaining a conducive work
environment.
9. Be responsible in everything you do in your business.
10. Always observe business ethics in putting up a business.
Hello! I’m here once again reminding you whether you have
reached a certain point where you could honestly tell that you are
already successful in strengthening your own PECs. Let’ s see…
Activity 1: My Techniques to Strengthen PECs
Directions: From the given chart below, write at least six techniques that would
allow you to strengthen your own PECs. Write the PECs that you
feel that you still need to focus on to strengthen these.
Example: Self-confidence

.
. .
Self-
confidence
TRANSFER Your Learning
Preparation of an Action Plan
Culminating Activity
Directions: Examine yourself as an entrepreneur / business person once

again. Make a short list of PECs that you need to strengthen. From this activity,
prepare an action plan to further develop your PECs.. You may opt to follow the
suggested format below. You may improve or change it for so long as it suits
your own plan of action.

Sample Action Plan
Specific Purpose Statement: ( Your vision of your future)

Ex. Developing self-confidence in retail business
Focus Current Actions Time

Goal Measures Reward/
Area Situation Required Frame
of Success Recognition
My PECs I need to - To Achieve -Selling -During -Earns
develop my exercise 100% finished culminating expected
undefined my own completion of products activities income
characteris- PECs development derived from -After -Outstanding
tics need for during of my own culminating learning performance in
my retail selling and PECs through activities in the selling and
business. producing selling and any of chosen principles, promoting
such as: products/ production of career. theories, products and
_________ services products, -Participate processes of services
__________ -To become proper manner in skills any chosen
__________ proficient in when dealing competition business /
__________ my chosen with people. sponsored by entreprise
______ skill. the NGO and
GO
Post-Assessment
Answer the post-assessment questions below to determine whether

there is significant increase in your understanding of PECs. The
feedback to this post-assessment is appended on page 16. Good
luck!

A. Matching Type
Directions: Column A lists the characteristics of a successful entrepreneur.

Draw a line from the items in Column A that connects the correct
definition of terms listed in Column B.
Column A Column B
Entrepreneur’s Traits Definition
_____1. Ability to set realistic a. Hardworking

targets
b. Self-Confident
_____2. Interest in money
generation c. Profit-Oriented
_____3. To succeed, one
must believe in d. Goal-Oriented
one’s self
_____4. Working diligently e. Persistent
and industriously
f. Responds to feedback
_____5. Being able to heed
the advice of others g. Willing to listen
_____6. Obtaining useful
comments and h. Committed
advice from others
_____7. Being patient as one i. Reliable and has integrity
strives to achieve
j. Risk-Taker
the goal
_____8. Ability to take k. Self Discipline
measures or
calculated threats
_____9. Being honest, fair,
and trustworthy
_____10. A major
characteristic that is
a priority in the
entrepreneur’s life

B. Multiple Choice.
Directions: Read and study the situation that describes entrepreneurial

characteristics or attributes. Answer the question by writing the
letter of your choice in your assignment notebook or on the
answer sheet provided.
Ms. Gillian Myles opens up her own retail business. She knows that her
personal entrepreneurial characteristics are insufficient to ensure the
successful operationalization of a business that she has in mind. Your
answers to the questions below will help in developing her PECs.
1. What PECs must she possess if there are customers who complain about
the quality of her product?
a. Patience
b. Hardwork
c. Versatility
d. Patience, hardwork and versability
2. Which of the following is NOT considered as a characteristic of an

entrepreneur?
a. Copes with failure
b. Dependent
c. Persistent
3. If she wants to ensure a profitable business operation, what characteristic

should she maintain?
a. Committed
b. Goal oriented
c. Futuristic
4. Ms. Gillian follows the advice of a friend to be flexible especially if she
intends to open a retail business. What PECs is referred to?
a. Self- Confidence
b. Reliable and integrity
c. Open to feedback
d. Openness to Persistence
5. Mrs. Magno tells Mary, her best friend, that she has a strong will and does
not give up finding a solution to a business problem. What PECs has been
demonstrated by?
a. Hard work
b. Persistence
c. Self-Confidence
d. Risk- Taking
Feedback

Technology and Livelihood Education
Entrepreneurship
Module 2: Environment and Market
One of your greatest dreams in life is to become a successful

entrepreneur. As a person, you are capable of developing your character and
personality and of responding to some business challenges and opportunities.
You can make things happen by identifying the opportunities around you. You
may ask yourself these questions: What do people need? What products and
services are available in the market today? Can they be improved? How are
they made or delivered? Can things be done better? cheaper? faster? cleaner?
Can a product which is used for a specific purpose be also used for some other
purposes?
You slowly find answers to these questions as you decide to do the first
step in launching a business enterprise. Be cautious, however, that you should
develop a habit of identifying opportunities around you. Only then will you find
the activity both exciting and easy.

EXPLORE your Understanding
Essential Question
- How does one select an entrepreneurial activity?
Content Standard
- The learner demonstrates understanding of environment and
market that relates with the career choice.
Performance Standard
- The learner formulates a business idea based on the analysis
of the environment and market.
Guide Questions:
1. How does one determine the product to be produced or services to be
offered and delivered to the target market or customers in a particular
community?
2. How does one select an entrepreneurial activity?
3. How can one respond effectively to a business enterprise?
Hello there! Are you ready to assess your readiness to generate

potential business ideas? Let’s try by answering the succeeding
pre-assessment.
Pre-assessment
1. The following are examples of peoples’ basic needs, EXCEPT:
a. recreation
b. clothing
c. shelter
d. food
2. Which of the following should be considered first by a prospective

entrepreneur in choosing the right location for his/her store?
a. Types of merchandise
b. The access of the target customers
c. The attractiveness of the store layout
d. The prevailing prices of goods in the area

3. Thong plans to put a “poultry farm” in their locality. Which of the following
will help him determine a successful plan for the setting up of his business?
a. Survey of consumer associations
b. Checking of similar business to avoid competition
c. Getting feedback on the quality of service
d. Conducting a SWOT analysis
4. Caesar studies the population in his immediate community. He is doing this

to ____________ .
a. identify his would-be “suki”
b. predict who his biggest buyer
c. select his favorite would-be customers
d. determine whom to sell his product or service
5. When an entrepreneur improves and alters products to make it more

appealing to target consumers, he/she is doing an _____ of the product.
a. alteration
b. invention
c. innovation
d. improvisation

Lesson 1 Needs and Wants of People
Everyone has his or her own needs and wants. However, people have
different concepts of needs and wants. Needs in business are important things
that every individual cannot do without in a society. These include:
1. basic commodities for consumption

2. clothing and other personal belongings
3. shelter, sanitation, and health
4. education and relaxation
Basic needs are essential to every individual so he/she may be able to live
with dignity and pride in the community of people. These needs can obviously
help you generate business ideas.
Wants are desires, luxury, and extravagance that signify wealth and an
expensive way of living. Wants or desires are considered above all the basic
necessities of life. Some examples are the passion of every individual for:
fashion accessories, shoes, clothes; travelling around the world; eating in an
exclusive restaurant; watching movies, concerts, plays; having luxurious cars;
wearing expensive jewelry, perfume; living in impressive homes; and others.
Needs and wants of people are the basic indicators of the kind of
business that you may engage in because it can serve as the measure of your
success. Some other good points that you might consider in business
undertakings are the kind of people, their needs, wants, lifestyle, culture and
tradition, and social orientation that they have.

Lesson 2 Generating Ideas for Business
Here are some ways by which you may generate possible ideas for business.
1. Examine the existing goods and services. Are you satisfied with the
product? What do other people who use the product say about it? How
can it be improved? There are many ways of improving a product from the
way it is made to the way it is packed and sold. You can also improve the
materials used in crafting the product. In addition, you introduce new
ways of using the product, making it more useful and adaptable to the
customers’ many needs. When you are improving the product or
enhancing it, you are making an innovation. You can also make an
invention by introducing an entirely new product to replace the old one.
Business ideas may also be generated by examining what goods and

services are sold outside by the community. Very often, these products
are sold in a form that can still be enhanced or improved.
2. Examine the present and future needs. Look at and listen to what the
customers, institution, and communities are missing in terms of goods and
services. Sometimes, these needs are already obvious and felt at the
moment. Other needs are not that obvious because they can only be felt
in the future, in the event of certain developments in the community. For
example, a town will have its electrification facility in the next six months.
Only by that time will the entrepreneur think of electrically- powered or
generated business such as a photocopier, computer service, digital
printing, etc.
3. Examine how the needs are being satisfied. Needs for the products
and services are referred to as market demand. To satisfy these needs is
to supply the products and services that meet the demands of the market.
The term market refers to whoever will use or buy the products or service,
and these may be people or institutions such as other businesses,
establishments, organizations, or government agencies.
There is a very good business opportunity when there is absolutely no

supply to a pressing market demand.
Businesses or industries in the locality also have needs for goods and
services. Their needs for raw materials, maintenance, and other services
such as selling and distribution are good sources of ideas for business.
4. Examine the available resources around you. Observe what materials
or skills are available in abundance in your area. A business can be
started out of available raw materials by selling them in raw form and by
processing and manufacturing them into finished products. For example,
in a copra-producing town, there will be many coconut husks and shells
available as “waste” products. These can be collected and made into
coco rags/doormat and charcoal bricks and sold profitably outside the
community.
A group of people in your neighborhood may have some special skills that
can be harnessed for business. For example, women in the Mountain
Province possess loom weaving skills that have been passed on from one
generation to the next generation. Some communities there set up
weaving businesses to produce blankets, as well as decorative items and
various souvenir items for sale to tourists and lowland communities.
Business ideas can come from your own skills. The work and experience
you may have in agricultural arts, industrial arts, home economics, and
ICT classes will provide you with business opportunities to acquire the
needed skills which will earn for you extra income, should you decide to
engage in income-generating activities. With your skills, you may also
tinker around with various things in your spare time. Many products were
invented this way.
5. Read magazines, news articles, and other publications on new

products and techniques or advances in technology. You can pick up
new business ideas from Newsweek, Reader’s Digest, Business
Magazines, Go Negosyo, KAB materials, Small- industry Journal. The
Internet serves as a library where you may browse and surf on possible
businesses. It will also guide you on how to put the right product in the
right place, at the right price, at the right time.
Listing of possible businesses to set up in an area may also be available

from banks or local non-government organizations.

Lesson 3 Selecting the Right Idea
Once you have embarked on identifying the business opportunities,

you will eventually see that there are many possibilities that are available
for you. It is very unlikely that you will have enough resources to pursue
all of them at once. Which one will you choose?
You have to select the most promising one from among a hundred
and one ideas. It will be good to do this in stages. In the first stage, you
screen your ideas to narrow them down to about five choices. In the next
stage, trim down the five choices to two options. In the final stage, choose
between the two and decide which business idea is worth pursuing.
In screening your ideas, examine each one in terms of the following

factors:
1. How much capital is needed to put up the business?

2. How big is the demand for the product? Do many people need this
product and will continue to need it for a long time?
3. How is the demand met? Who are processing the products to meet
the need (competition or demand)? How much of the need is now
being met (supply)?
4. Do you have the background and experience needed to run this
particular business?
5. Will the business be legal, not going against any existing or
foreseeable government regulation?
6. Is the business in line with your interest and expertise?
Your answers to these questions will be helpful in screening which ones

from among your many ideas are worth examining further and worth pursuing.

Lesson 4: Environmental Scanning
There is a need to conduct environmental scanning to identify the needs

and wants of people, the niche for your business mission, and to give attention
to trends and issues. This may also serve as an evaluation of the type of the
entrepreneurial activity appropriate in the community.
Environmental scanning is defined as a process of gathering, analyzing,

and dispensing information for tactical or strategic purposes. The environmental
scanning process entails obtaining both factual and subjective information on the
business environments in which a company is operating.
External environment in the community can be viewed according to its

technological, political, legal, environmental, economic, and social aspects. For
example, in the past, people in the community used personal computers but the
transmission of development in terms of technology was interrupted because
people were not satisfied with what they had. They still look for the changes in
their life and corresponding changes in their environment.
As a future entrepreneur, you must be well-versed in this kind of

advancement and progression of your environment, particularly in technology, so
as to secure the success of your future business. Always think of something
new, something novel, authentic; reinvent the existing ones; and create your new
version of goods/products, and services. For instance, your own hair
straightening is herbal, while in the other salons it is made of synthetic chemicals.
This kind of changes being made will affect the existing principles in
business and industries that can be easily adapted to the changes in producing
the products/services to meet the needs and wants of people in the community.

FIRM UP your Understanding
In generating business idea, you should first identify what type of business
is suited to your business idea. You should analyze and scan the potential
environment, study the marketing practices and strategies of your competitors,
analyze the Strengths, Weaknesses, Opportunities, and the Threats in your
environment to ensure that the products/goods and services you are planning to
offer will be patronized within the easy reach of your target markets/consumers.
Bear in mind these simple rules for successful SWOT analysis.
1. Be realistic about the strengths and weaknesses of your business when

conducting SWOT analysis.
2. SWOT analysis should distinguish between where your business is today,
and where it could be in the future.
3. SWOT should always be specific. Avoid grey areas.
4. Always apply SWOT in relation to your competition, i.e., better than or
worse than your competition.
5. Keep your SWOT short and simple. Avoid complexity and over analysis
6. SWOT is subjective.
DEEPEN Your Understanding
People keep on searching for new things, new trends, and new issues.
For these reasons, an entrepreneur hurriedly responds to these needs and wants
of people fast.
As generations come and go, another set of new trends will come or will
exist. In order to adapt to the rapid changes in the business environment, existing
industries need to improve their products and services. But how can you
generate business ideas with those strong competitors? There are three main
sets of decisions that you need to make- what to produce, how to produce, and
how to share or sell out the product to the market.

Activity 1 Mini-survey
Directions: Conduct a mini-survey in your immediate community. Gather

pertinent data on population across age brackets as suggested in the
matrix below. Opposite each age group, indicate their probable needs
and wants.
Age Bracket Population Needs Wants

Example: 35 Toys, coloring Wooden toys, glossy
books, pajamas coloring books, etc.
5 and below fashionable pajamas
6- 10 years old
11-15 years old
16-20 years old
21-25 years old
26-35 years old
35-45 years old
46-55 years old
56-65 years old
66 and above
Activity 2 Screening Business Ideas
Directions: After filling out the chart above, try to list down all the
probable business opportunities which you may wish to venture in.
Remember to consider the ideas and suggestions discussed in Lesson 3.
Use the suggested matrix below to indicate your choice. Write your
answers in your notebook.
Example: Selling Eggs or Chicken Meat
Positive Factors Negative Factors

Strengths Opportunities Weaknesses Threats

Activity 3: Survey Questionnaire to Determine Potential Customers
Direction: As a group, create/craft a survey questionnaire to determine a

potential customer. This survey form should include the profile of the
potential customers, their needs, wants, lifestyles, culture and tradition
and etc. Questions should be focused on: customers’ view about the
product and determining their level of satisfaction on the services being
offered.
Administer the survey questionnaire to generate data on your

potential customers.
Below is a sample Survey Questionnaire which you can refer to.

Feel free to revise, add and/or alter items/questions being asked to make
it fit to the target customers.
Sample Survey Questionnaire
I – Personal Profile
a. Name (optional):
b. Age:
c. Sex:
d. Address:
e. Monthly Income:
II – Product /Services Satisfaction:
1. How do I want the contact center services rendered?

_______________________________________________________
_______________________________________________________
_________________________________________________
2. How much would you pay for services?

_______________________________________________________
_______________________________________________________
_________________________________________________
3. What kind of innovation would you like to be integrated in these

services?

4. What else do you want to be included in these types of services?
________________________________________________________
________________________________________________________
_____________________________________________________
You have experienced creating/crafting a survey

questionnaire to identify potential customers. This time, you are
going to create/craft a survey questionnaire to determine your
potential competitor.
Activity 4: Survey Questionnaire to Determine Potential Competitors
Direction: As part of a group in your class, create/craft a survey
questionnaire to determine a potential competitor. This survey questionnaire
should include the profile of the potential competitor, the products and services
being offered, their manner of delivery, and the innovations that are integrated in
selling these products or services.
Administer the survey questionnaire to generate data on your potential
competitor.
Below is a sample Survey Questionnaire which you can refer to. Feel free
to revise, add and/or alter items/questions being asked to make it fit to the target
competitor.

Sample Survey Questionnaire to Determine the Potential Competitor
I – Personal and Business Profile
a. Name (optional):
b. Age:
c. Sex:
d. Monthly income:
e. Name of business establishment:
f. Number of years in business:
g. Number of employees/workers:
h. Business address:
II – Sample Guide Questions to Identify Potential Competitors:

Direction: Utilize the succeeding guide questions during a focused group
discussion to identify potential competitor.
1. What are the business establishments in your community which are

related to your proposed business?
___________________________________________________________
___________________________________________________________
_____________________________________________________
2. Who are their common clients and how do they serve them?
___________________________________________________________
___________________________________________________________
_____________________________________________________
3. What are innovations/best practices employed by your potential

competitor?
___________________________________________________________
___________________________________________________________
_____________________________________________________
4. What are the raw materials and other resources being utilized by your
potential competitors?
___________________________________________________________
___________________________________________________________
_____________________________________________________

5. How do your potential competitors procure their resources? What is their
manner
anner of payment?
___________________________________________________________
________________________________________________
___________________________________________________________
_____________________
____________________________________________________
_______________________________
TRANSFER of Learning
Now that, you have all the information, are you ready to test yyour
our ability to
generate your own business idea? If your answer is yes, start studying the
sample vicinity map of a community with a population of two thousand people. A
new housing project will be
constructed adjacent to Daang
Hari St. close to Old Molino St.,
its main road. This housing
project targets the
homeowners who are young
couples with two kids.
In this activity, you need
to answer the questions that
may lead to the generation of a
probable business. Your
answers to these questions will
serve as the bases in
formulating your own business
ideas.
1. Who do you think are your target consumers/markets?
2. Where is the most ideal location to situate your business?
3. Which products or services would appeal to your target
consumers/markets?
4. Can you say tthat
hat you have seized the most feasible business
opportunity?

Post-assessment
1. The following are examples of peoples’ basic needs, EXCEPT:

a. recreation
b. clothing
c. shelter
d. food
2. Which of the following should be considered first by a prospective
entrepreneur in choosing the right location for his/her store?
a. Types of merchandise
b. The access of the target customers
c. The attractiveness of the store layout
d. The prevailing prices of goods in the area
3. Thong plans to put a “poultry farm” studio in their locality. Which of the
following will help him determine his plan for success in setting up his
business?
a. Survey of consumer associations
b. Checking for similar business to avoid competition
c. Getting feedback on the quality of service
d. Conducting a SWOT analysis
4. Caesar studies the population in his immediate community. He is doing
this to –
a. identify his would-be “suki”
b. predicting his biggest buyer would be
c. select his favorite costumers
d. determine whom to sell his product or service0
5. When an entrepreneur improves and alters products to make it more
appealing to target consumers, he/she is doing an _____ of the product.
a. alteration
b. invention
c. innovation
d. improvisation

K TO 12 BASIC EDUCATION CURRICULUM
TECHNOLOGY AND LIVELIHOOD EDUCATION
AGRI-FISHERY-ANIMAL PRODUCTION
(ESPECIALIZATION)
GRADE 9
LEARNERS’ MATERIAL
GRADE 9
ANIMAL PRODUCTION NC II
Unit of Competency: RAISING POULTRY
Module No. 1 Module Title: SELECTING AND PROCURING STOCKS

Content Standard Performance standard
The learner demonstrate The learner demonstrate
understanding, skills and attitudes in independently the skills, and attitudes
the proper selection and evaluation of required in procuring quality stocks of
quality stocks of poultry to raise poultry to raise
MODULE 1
MODULE TITLE : SELECTING AND PROCURING

STOCKS
CODE : TLE-AFPA9RP-Ia-c1
I. INTRODUCTION
This Module covers the knowledge, skills, and attitudes required in

selecting and procuring stocks for egg/meat productions. The Module will also
serve as source of training for the learners to develop their full potentials in
evaluating the condition of chickens in the flock.
II. LEARNING COMPETENCIES

At the end of this Module, you should be able to:
1. discuss the factors to consider in selecting strains for table egg/chicken meat
production;
2. determine sources of stocks for egg/meat production;
3. evaluate the status of the strains ofchicken to raise; and
4. demonstrate selection of stocks.
III. PRE-/DIAGNOSTIC ASSESSMENT
Let’s find out how much you already knows about selecting and procuring
stocks for egg/meat production. Answer the questions below. Write the letter of the
correct answer in your activity notebook.
1. Among the breeds/strain of broiler to select, which does NOT belong to the
group?
a. Cobb c. Peterson
b. Dekalb d. Starbro
2. From the choices below, select the breed/strain of chicken known to be a

good layer.
a. Arbor acre c. H & N
b. Cobb d. Minerva
3. In selecting breed/strain of poultry, what factor is NOT

considered?
a. Availability of the strain
b. Care and management
c. Climatic conditions
d. Methods of management
4. How can you identify a leghorn from other breeds of layers?

a. A good layer of large pinkish white shelled eggs
b. A small, stylish, active and alert breed
c. Heaviest of the egg breed
d. Excellent meat
5. What term refers to a group of feathered animals such as chickens, ducks,

geese turkey?
a. Flock c. Stocks
b. Fowl d. Strain
2
6. If you are going to select meat type of bird, which do you consider most?
a. Rapid growth
b. Good breast development
c. Quick feathering
d. No defects or deformities
7. In selecting stocks to raise, which should be assessed first physically?

a. Color c. Legs
b. Eyes d. Weight
8. Good, healthy, and quality chicks and indicated by_________.

a. dull and sunken eyes
b. have pale thin legs
c. large, bright prominent eyes
d. thin, white or pale shanks
9. The first consideration that one should look into when selecting stocks are
the ______________.
a. body size c. legs
b. eyes d. weight and color
10. Layers usually start to lay their at egg about___________.

a. 4 months of age or even earlier
b. 5months of age or even earlier
c. 6 months of age
d. 7 months of age
3
11. In the case of pullets, the replacement rate should be the rate of 1 ½
chicks per every hen. If you are the raiser and you wish to cull 100 heads,
how many chicks should you purchase?
a. 100
b. 150
c. 200
d. 250
12. The right time to purchase chicks for both eggs and meat production is
governed by_____.
a. market demand
b. market place
c. market potential
d. market standard
13. Cobb belongs to what type of chicken?

a. Dual type c. Layer type
b. Egg type d. Meat type
14. Select pullets which are offspring of hens with high production record of
about ______ eggs per year.
a.160 – 179 c. 200 - 219
b. 180 – 199 d. 220 or more
15. A good quality day old chick should weigh ______.

a. 20 – 25 g
b. 26 – 30 g
c. 31 – 35 g
d. 36 – 40 g
4
IV. READING RESOURCES
LESSON 1
SELECTING AND PROCURING STRAIN FOR TABLE EGG AND

CHICKEN MEAT PRODUCTION
WHAT TO KNOW?
At the end of the lesson, you should be able to:

1. discuss the factors to consider in selecting strain of chicken for table egg and
meat production;
2. determine egg/meat type strain of chicken to raise;
3. differentiate the characteristics of some strains of layers and broilers; and
4. discuss the importance of selecting the right strain for a successful poultry
production.
PROCESS
There is no such thing as the best breed and commercial strains of chicken to
raise. All the good breeds require some methods of care and management even if
they serve the same purpose. There are, however, a number of factors that will help
in choosing the strain that is best to keep.
In selecting a strain, efforts should be made to suit one’s ideal and purpose to
the local conditions which affect fowls and their production. Climatic conditions and
the method of management used in the care of the chickens are the most important
factors that affect production. The availability of the breed in the locality is another
factor that must also be considered. The best breed is one which is available, cheap
and adapted to the locality.
5
Among the Commercial Strains of Chicken for Table Egg Production
are:
• Babcock
• Dekalb
• H & N cross
• Kimber
• Starcross
Courtesy of MMFSL Agri. Class
Layers belonging to the foregoing strains lay an average of from 292-299

eggs a year. They usually start laying at about 17 – 18 weeks of age.
Among the broiler strains that are available to select from are:
• Anak
• Pilch-dekalb
• Lohman
• Starbro
• Arbor acre
• Peterson
Cobb
6
REFLECT AND UNDERSTAND
Answer the questions honestly. Write only the letter of your answer in your
activity notebook.
1. Among the breeds of broiler to select, which does NOT belong to the group
a. Cobb c.Peterson
2. From the choices below, select the breed of chicken known to be a goodlayer.
a. Arbor acre c. Lohman
b. Leghorn d. Minerva
3. In selecting strain of chicken to raise, which factor is NOT considered?

a. Availability c. Feeding management
b. Climatic conditions d. Methods of management
4. How can you identify a Leghorn from other strains of layers?

a. A good layer of large pinkish white shelled eggs
b. A small, stylish, active and alert breed
c. The heaviest of the egg breed
d. Excellent meat
5. Which term refers to a group of feathered animals such as chickens, ducks,

geese, turkeys?
a. Flock c. Stocks
b. Fowl d. Strain
7
TRANSFER
Visit poultry farms (backyard/commercial operation) and make a survey of the
most common breed of chicken (egg and meat type) they are raising. From the
capital invested by the poultry farm owners, ask them how much is their profit and
return on investment?
Go to a nearby agricultural and veterinary supply that sell meat and egg type
chicken. Make a list of the breeds of poultry that they are selling. Ask the owner
which type and breed of poultry are being patronized by poultry raiser.
With the data you have gathered,make your own analysis using the Tables
below:
Table 1.1
Raiser # Egg type Meat investment *ROI
Profit
type
1
2
3
4
5
Teacher will guide the students in determining the ROI

Table 1.2
Poultry supply (store) Sold strain/s *Remarks
1
2
3
4
5
Teacher further explains possible remarks of students.
8
FEEDBACK
We can say that the success of poultry raising is the selection of good quality
stock to raise. If the raisers fail to choose the ideal strain, the business is at risk.
Selecting good quality stocks is just like ensuring a business in an insurance
company.
After knowing the appropriate types and strain of chicken to raise, there is
also a need for the learners to have knowledge and skills in determining the
right/ideal sources of stocks for successful production which is the topic of the next
lesson.
GLOSSARY
Comb – the fleshy crest on the head of a fowl

Earlobes – the soft and fleshy thing that protrude at the lower part
of the external ear
Flock – a group of feathered animals such as chickens, ducks,
geese, turkey
Fowl – generally refers to chicken, ducks, geese, and turkey
Inferior – low in quality
Investment - capital in an enterprise with the expectation of profit
Non- sitters – fowls that do not sit on their eggs
Persistent – enduring, continuous
Profit - the excess of revenues over outlay in a given period of time; gain
Selection – the process of choosing and getting the best in a group.
Shank – the leg proper of a bird
Strain – kind, breed of stock
Stocks – animals used as foundation or parents of the next
generation
9
RESOURCES:
CD/DVD Laptop
Visual aids Sample poultry animals
Pictures
REFERENCES:
Anacleto B Coronel, MS., DVM.,A Primer on Animal Husbandry,

Verde Bookstore, 1971
Technology and Livelihood Education III Agriculture and Fishery

Technology-Animal Production SEDP SERIES, 1992
Tech-Voc. Modules (raise poultry)
LESSON 2
SOURCES OF STOCKS FOR TABLE EGG/MEAT PRODUCTION
WHAT TO KNOW?
1. follow principles in selecting stocks to raise;

2. discuss how to select strain from high producing stocks;
3. identify quality chicks through their physical characteristics;
4. differentiate healthy and vigorous from weak and abnormal chicken/day old
chick; and
5. recognize the value of developing the skills in the proper selection of stocks to
raise.
10
PROCESS
A practical guide to follow in the selection of the strain to raise is to observe
the type of chicken kept by successful poultry raisers in the locality. Find out which
will be cheaper in the long run,- to buy growing pullets or chicks of different breeds.
This can be done by estimating or computing the cost of the growing pullets and the
amount of feed they will consume and compare them with the cost of the chicks and
the feed that they will eat up to 1 ½ years old when both groups will be replaced.
Study also the prospect of market for hens after the productive period.
The breeder flock must be disease - free. Certified disease – free flock must
have a government veterinarian’s certification to the effect that the flock is free from
diseases.
“A hatchery that offers “bargains” or other form of promotions to get one to
buy should be looked upon with suspicion that the chicks it is selling may be of poor
quality.”
Select a Strain from High Egg-producing Stock

Buy chicks or growing pullets only from a reliable source. Inquire into the
performance of stocks previously purchased by customers. Since chicks will be
similar to their parents in their ability to grow, to lay, and to resist diseases, one
should buy chicks from stock that has been bred for high egg production or broiler
meat production as the case may be. The difference in egg production between a
good and poor quality stocks may be from 3 to 5 dozen eggs per hen. This could
spell the success or failure of the project.
Select Quality Chicks

It is very important that poultry raisers, prospective poultry raisers and
students in poultry raising should know how to select chicks of good quality so that
they may buy or cull chicks intelligently. A group of poor chicks can leave their
11
effects behind them for two to three years and some cases may even force a poultry
grower to go out of business.
Physical Characteristics of a Good Quality Chick
• Eyes. Good quality chicks must have large, prominent eyes, indicating health
and vigor. These are two essential requirements for quality chicks. If one
looks into a box containing day-old chicks, the first impression that he/she
should get is to look on chick eyes
• Shank. Good quality chicks have strong well filled legs of good bright color,
and creamy white down (the fluffy fine feathers just below the anus). Chicks
that have pale thin legs and with chalk white coat should be rejected. Thin,
white or pale shank chicks do not possess vigor and health needed for
efficient growth.
• Weight and color. Good quality chicks should have a uniform size and color,
the color characteristic of the breed or strain, and must weigh about 35 – 40g.
• Feather. The down should be well fluffed out and of the proper color of the
breed or strain. Chicks with sticky off-colored down denote faulty incubation
that produces weak chicks.
• Deformities. Deformed chicks, meaning chicks with crooked legs and toes,
crooked beaks, small eyes, or chicks with blindness, paralysis of the legs or
neck and imperfectly healed navels should be discarded or rejected
12
Selecting Chicks for Broiler Meat Production
Male and female chicks intended as prospective breeders for the production
of broilers should be selected when one-day old and observed at regular intervals.
They should show indication of fast feathering as day-old chicks and at least 10
days. They should indicate rapid
growth in 4 to 5 weeks. Before the
birds are placed in breeding pens
they must have good breast
development in 6-12 weeks. They
should show no defects like
crooked legs and toes, crooked
beaks, blindness, paralysis, and
imperfectly healed navel.
Selecting Replacement Pullets

Egg-type. Select pullets which are offspring of hens with high production
record (292-299 eggs per year).
They must belong to a batch of chicks of good livability – meaning a group of
chicks with low death rate.
Courtesy of the MMFSL Agri. Class
13
Answer the questions honestly. Write only the letter of your correct answer in your
activity notebook.
1. The first consideration that one should look into when selecting stocks are
a. eyes b. body size c. legs d. weight and color
2. Good quality chicks are indicated by_____.

a. dull and sunken eyes c. large, bright prominent eyes
b. pale and thin legs d. thin, white or pale shanks
3. In selecting stocks to raise, which should be first assessed physically?

a. Color b. Eyes c. Shank d. Weight
4. Chicks with deformities should be______.

a. discarded or rejected c. given more feeds to eat
b. given more attention d. raised in a separate pen
5. If you are going to select a meat type breed intended for breeders, which do you
consider most?
a. Fast feathering of day-old chicks
b. Rapid growth
c. Good breast development
d. No defects or deformities
TRANSFER
Interview different poultry raisers in your community on what type and strain
of chicken they are raising for egg and meat and why they chose such strain. Get
14
the characteristics of stocks they consider in purchasing them and the
considerations that they observe in choosing the source of their stocks.
Submit the result of the interview to your teacher with your
remarks/comments.
FEEDBACK
Always bear in mind that the characteristics of stocks to raise and the
reputable sources should always be the first consideration.
A stock offered in “bargains” or other form of promotion to get one to buy
should be looked upon with suspicion that the chicks they are selling may possibly
be of poor quality.
Desirable characteristics of stocks to purchase should be evaluated first by
the potential raiser before decision is made. To familiarize them in doing so the next
topic should be taken.
GLOSSARY
Bargain - items sold at a very low price

Characteristics - qualities and behavior of an animal
Cull - refers to unproductive birds
Deformities – physical defects
Hatchery - a place or establishment where eggs are “hatched”
through artificial means
Livability – a group of birds with low death rate
Poultry grower – refers to one who raise chickens, poultry raiser
Pullets – young female chickens, not more than one year old
Qualities - essential and distinguishing attributes of the animal
Vigor – healthy, active
15
RESOURCES
Visual aids/pictures
Learning guide
CD/DVD
Hand-outs
Laptop
Chicks (of different conditions)
REFERENCES:
Anacleto B. Coronel, MS., DVM.,A Primer on Animal Husbandry,

Verde Bookstore,1971
Technology and Livelihood Education IIIAgriculture and Fishery Technology-

Animal Production SEDP SERIES, 1992
Tech-Voc Modules (raise poultry)
16
LESSON 3
EVALUATE STATUS OF THE BREED/STRAIN OF STOCKS TO

RAISE
WHAT TO KNOW?

1. explain guidelines to follow in selecting stocks to raise;
2. estimate the number of stocks to raise;
3. decide as to the best time to buy stocks to raise; and
4. recognize the value of well- planned and wise decision making in selecting
and procuring stocks to raise.
PROCESS
Guidelines/Rules for Selecting Stocks
It must be pointed out that sometimes, more variations exist within a strain
than among different strains with regard to production. It will be of help to inspect
and compare the production record of different sources of chicks. It will likewise be
practical to inquire, analyze and compare experiences of other broiler or egg
producers in one’s locality to serve as guide in the selection of the source of one’s
stock.
17
How to Estimate the Number of Chicks to Order
In making an order for chicks either for egg or broiler breeds, one must
consider one’s experience in the venture, the capital he/she has and the time
available. Beginner should start with a small brood, not more than 50 chicks, and for
one with experience, 500 or more chicks. That would also depend on whether one
will devote only part time or full-time on the project. Of course, the number of chicks
he/she should order depends on the capital he/she has to invest.
For estimating the number needed to replace laying hens in a given flock, the
following serve as guide:
A. For straight run (mixed sexes), buy 3 chicks for every hen to be replaced because
most likely 50% of them will be cockerels. One- third of the remaining pullets
should be culled to ensure quality, strong and healthy layers.
B. In the case of pullets, the replacement rate should be at the rate of 1 ½ chicks for
every hen. One-third of the total number of pullets should be culled before they
are placed in the laying house to ensure best quality layers.
When to Buy or Purchase Chicks
Purchase of chicks for both eggs and meat production is governed by market
demand. In centers of population, particularly big cities and towns where educational
institutions are concentrated, the demand for poultry products is continuously high
particularly during school months. Broiler raisers may produce or more stocks a year
since it takes an average of 8 weeks for the broiler to be ready for the market.
18
The demand for poultry products during April, May and June and from the 3rd
to 4th week of December is comparatively low because many students are in the
provinces on vacation. Ironically, the demand for eggs is more on the months when
egg production is low, that is usually during the rainy months. Purchase of chicks
therefore should be on the right time such that they come into production during
those months when the prices of eggs are high.
The order for chicks should be placed well in advance to ensure receiving
them on time. The important thing to remember is to replace the entire flock with
chicks of the same age to ensure that the (1) pullet will start laying at the same time;
and (2) broilers will be ready for the market at the same time. It must also be borne
in mind that the housing facilities must be emptied and cleaned properly before
putting in the house the next lot of broilers or replacement pullets.
III. SUMMATIVE ASSESSMENT FROM THIS MODULE
Answer the questions honestly. Write only the letter of your choice on your
answer sheet.
1. From among the strains of broiler to select, which does NOT belong to the
group?
a. Cobb c. Peterson
2. From the choices below, select the breed/strain of chicken known to be a

good layer.
a. Arbor acre c. Lohman
b. H & N d. Minerva
19
3. In selecting strain of poultry, what factor is NOT considered?
a. Availability of the breed/strain
b. Care and management
c. Climatic conditions
d. Methods of management
4. How can you identify a leghorn from other breeds of layers?

a. A layer of very big white shelled egg
b. A small, stylish, active and alert
c. The heaviest of the egg breed
d. Excellent meat
5. Which term refers to a group of feathered animals such as chickens, ducks,

geese turkey.
a. Flock b. Fowl c. Stocks d. Strain
6. If you are going to select a meat type breed intended for breeders, which
do you consider most?
a. Rapid growth
b. Good breast development
c. No defects or deformities
d. Quick feathering
7. In selecting stocks to raise, which physical attribute should be assessed

first?
a. Color b. Eyes c. Shank d. Weight
20
8. Good, healthy, and quality chicks are indicated by_____.
a. Dull and sunken eyes
b. Pale thin legs
c. Large, prominent eyes
d. Thin, white or pale shanks
9. If one looks into the box containing day-old chicks the first impression that
he/she should get should be that of_____.
a. all eyes c. legs
b. deformities d. weight and color
10. Layers usually start laying at about ____________ .

a. 4 months of age or even earlier
b. 5 months of age or even earlier
c. 6 months of age
d. 7 months of age
11. Leghorn belongs to what type of chicken?

a. Broiler type
b. Egg type
c. Layer type
d. Meat type
12. In the case of sexed pullets, the replacement rate should be______.
a. 1 ½ chicks for every hen
b. 2 chicks for every hen
c. 2 ½ chicks for every hen
d. 3 chicks for every hen
21
13. Right time to purchase chicks for both eggs and meat production is
governed by____.
a. market demand c. market potential
b. market place d. market standard
14. Cobb belongs to what type of chicken?

a. Dual type c. Layer type
b. Egg type d. Meat type
15. Select pullets which are offspring of hens with high production record of
about____ .
a. 160-179 eggs per year
b. 180-199 eggs per year
c. 200-219 eggs per year
d. 220 or more eggs per year
22
TRANSFER
Make a survey of poultry farm engaged in meat and egg production in the
locality to identify commonly raised flock by farmers in your community. Interview the
owner of these poultry farms to determine the reasons why they chose to raise a
certain breed. Find out or ask the production rate of the breeds they are raising.
IV. FEEDBACK
The difference between success and failure in an egg/meat production project

is measured by the kind and quality of stock with which to start. Therefore, careful
selection of stocks is important as this can be used as the source of many
generations of future egg/meat producers.
Knowledge and skills in determining and selecting ideal stocks is important in

chicken production, but alone does not ensure a successful operation. The
learners/potential chicken raisers should learn what to provide, how to provide and
implement proper feeding of chosen flock. All of these are provided in the next
module.
23
GLOSSARY
Bargain - items sold in a very low price

Characteristics - qualities and behavior of an animal
Comb – the fleshy crest on the head of a fowl
Cull - refers to unproductive birds
Day-old chicks - newly-hatched chicks
Deformities – physical defects
Demand – needs for the supply of ducks, geese, turkey.
Earlobes – the soft and fleshy thing that protrude at the lower part
of the external ear
Estimate – calculate
Flock – a group of feathered animals such as chickens,
Flock - group of chicken
Fowl – generally refers to chicken, ducks, geese, and turkey
Full grown pullets - egg- laying birds about to lay eggs generation group
Hatchery - a place or establishment where eggs are hatched
Inferior – low in quality
Investment - capital in an enterprise with the expectation of profit
Livability – a group of birds with low death rate
Market – place where goods are sold
Market demand - commodities or goods that people needs
Non- sitters – fowls that do not sit on their eggs for hatching
Persistent – enduring, continuous
Poultry growers – refers to one who raises chickens, poultry raiser.
Profit - the excess of revenues over outlay in a given time
Pullets – young female chicken, not more than one year old
Purchase –buy
Qualities - essential and distinguishing attributes of the animal
24
Selection – the process of choosing and getting the best in a flock
Shank – the leg proper of a bird
Stocks – animals used as foundation or parents of the next
Strain – kind, breed of stock through artificial means
Vigor – healthy, active
RESOURCES:
Visual aids
CD/DVD
Reading materials
Pictures
Laptop
Chicken (live)
REFERENCES:
Anacleto B. Coronel, MS., DVM.,

A Primer on Animal Husbandry, Verde Bookstore, 1971
Technology and Livelihood Education III

Agriculture and Fishery Technology
Animal Productions, SEDP SERIES, 1992
Tech- Voc. Modules (raise poultry)
25
AGRI-FISHERY-ARTS-ANIMAL PRODUCTION
(ESPECIALIZATION)
GRADE 9
GRADE 9
Module No. 2 Module Title: PROVIDE FEEDS AND IMPLEMENT FEEDING

PRACTICES
26
Content Standard Performance Standard
The learner demonstrates The learner independently
understanding and skills required in applies knowledge and skills in
providing feeds and implementing providing feeds and implementing
feeding practices. feeding practices of poultry.
MODULE 2
MODULE TITLE : PROVIDE FEEDS AND IMPLEMENT

FEEDING PRACTICES
CODE : TLE-AFPA9RP-Ia-e-2;II f-h-2
I. INTRODUCTION
This Module covers the knowledge, skills, and attitudes required

in efficient and effective feeds and feeding management of chicken. This
Module will also serve as a means of developing learners who have the
potential in feeds and feeding management of chicken.
Upon completion of this Module, you should be able to:

1. feed birds properly;
2. enumerate the essential nutrients needed by chicken;
3. differentiate the kinds of feeds appropriate to chicken at different

stages of growth and productive; and
4. identify/classify feed ingredients commonly used in formulating layer

and broiler ration.
27
Let’s find out how much you already know about feeding broilers. Answer the
following questions honestly. Write only the letter of the correct answer in your
activity notebook.
1. The greatest percentage of expenses incurred in broiler production is the cost

of_____.
a. antibiotics b. chicks c. feeds d. labor
2. Birds are fed for the purpose of supplying nutrients needed for their_____.
a. growth and development
b. life maintenance
c. reproduction
d. reproduction, life maintenance, growth and development
3. Which of the following reasons below is the primary function of feeds?

a. For fattening c. For reproduction of their kind
b. For growth and development d. For maintenance of life
4. For maximum efficiency, nutrients have to be supplied with the______.

a. balanced ration c. right quantity of ration
b. right quality of ration d. right quantity and quality of balanced ration
5. Nutrients are supplied through the feeds which provide the birds with the
needed_____.
a. energy c. fat
b. protein d. vitamins
28
6. Which of the choices below constitute the largest portion of poultry feeds?
a. Carbohydrates
b. Fats and ash
c. Protein
d. Vitamins
7. Which statement below best describes a yellow corn?

a. High in fiber but contains an adequate amount of fats
b. One of the best grains in fattening chickens
c. The cheapest source of carbohydrates
d. The common and cheapest source of plant protein
8. Which is NOT a function of water?

a. Acts as food carrier
b. Acts as tissue lubricant
c. Aids in digestion and absorption
d. Supplies the animal’s body with energy
9. The kind of broiler/diet which has the highest protein content is_____.
a. chick booster
b. chick starter
c. finisher feeds
d. grower feeds
10. Which of the following is NOT beneficially influenced by antibiotics?

a. Feed conversion
b. Rate of growth
c. Reduction of mortality
d. Repair of broken tissues
2
11. Listed below are rations/diets for layers EXCEPT___.
a. booster
b. grower
c. finisher
d. starter
12.Listed below are diets/ration for broiler EXCEPT____.

a. developer
b. finisher
c. grower
d. starter
13. Which form of feeds is made from crushed pellet?

a. Crumble b. Grits c. Mash d. Pellet
14. Feeds given during the early stages of growth should have a protein content
of_____.
a. 16-18 %
b. 19-21 %
c. 22-24 %
d. 25-27 %
15. The daily average amount of feed needed by a layer a day is____.
a. 80 grms.
b. 90 grms.
c. 105 grms.
d. 110 grms.
3
LESSON 1
PURPOSES OF FEEDING CHICKEN
WHAT TO KNOW?
1. discuss the purposes of feeding chicken;
2. explain the primary function of feeds;
3. identify the essential nutrients needed by the chicken; and
4. appreciate the value of efficient feed and feeding chicken.
PROCESS
Feeds have components called nutrients that aid or support animal’s life.
Poultry birds require essential nutrients for growth, body maintenance, and
egg production. These nutrients are supplied through the feeds and provide the
bird’s energy, protein, vitamins and mineral requirements.
For maximum efficiency, these nutrients have to be supplied at the right
quality, quantity or in a balanced ration for each type of bird at any stage of growth.
Understanding the fundamentals of poultry feeding is essential in order that the
birds may be fed economically for profitable business.
4
The biggest percentage of expenses incurred in poultry raising goes to feeds.
Hence the poultry raiser should pay careful attention to this very important item in
poultry production otherwise there will be an unnecessary amount of feed waste
and, consequently, lower profits.
Essential Nutrients Needed by the Chicken

1. Protein. Its function is to repair broken tissues and maintain proper growth and
development. A greater part of the animal’s body such as the muscle, skin,
feathers, blood, brains, tendons, and internal organs are made up principally of
protein.
Sources of Plant Protein
• Soy bean meal
• Copra meal
• Sun-flower meal
• Ipil-ipil leaf meal
Sources of Animal Protein
• Fish meal
• Shrimp meal
• Meat and bone meal
• Blood meal
5
2. Energy. This constitutes a large portion of poultry feeds. Heat and energy are
furnished in the poultry’s body by these nutrients. Carbohydrates are also
utilized as materials for fattening broilers.
Sources
Cereals - corn, rice, sorghum
Root crops – cassava, camote, gabi
Taken from Tech-Voc.

Tech Module
3. Fats. Its major function is to supply the birds with heat and
energy.
4. Vitamins. Vitamins act as an aid to the feed in regulating bodily
processes.. and supporting normal growth and reproduction. (A, B,D& G)
5. Minerals. They are needed by the chicken’s body especially

specially for a hen laying
200 eggs in a year. A layer

ayer uses 40 ounces of mineral matter to form the shell
of the eggs. The hen has only 2 ounces of mineral in her body. Mineral must
therefore be added to the hen’s ration to meet her mineral needs.
6
Choose the best answer. Write only the letter of your answer in your activity
notebook.
1. The greatest percentage of all the expenses incurred in poultry production

goes to cost of _____.
a. antibiotics
b. feeds
c. labor
d. stocks
2. Which is the primary function of feeds?

a. For fattening c. For maintenance of life
b. For reproduction d. For promotion of growth
3. Which is NOT true of yellow corn?

a. High in energy but low in fiber content
b. High in fiber but contains an adequate of fats
c. Highly digestible and palatable
d. One of the best grain for fattening
4. Which is NOT true about corn gluten feed?

a. A combination of corn gluten and corn bran
b. A combination of corn gluten and rice bran
c. A good source of carbohydrates
d. Contains twenty five percent protein
5. Which need the greatest quantity of nutrients for the rapid development of
bones and muscle tissues?
a. Broilers
b. Chicks
c. Layers
d. Pullets
7
TRANSFER
1. Place a kilo of mature coconut meat under the sun until it becomes very
dry. Chop and press the coconut to extract the oil. After the oil has been
removed, cook the coco meat and squeeze it in a vat. Add some sugar or
molasses. The finished product will be nutritious and delicious copra meal.
2. Collect a kilo of tinapa heads or any discarded parts of fish. Dry them
under the sun and grind finely. This is an example of fish meal. It will
provide a maximum of 45 percent protein to the chicken’s diet.
FEEDBACK
The largest cost in raising poultry for meat and egg production goes to feeds.
Understanding the fundamentals of poultry feeding is essential in order that the birds
may be fed economically. Nevertheless, learners and poultry raisers should know
the essential nutrients for chicken for them to be able to provide what is only
beneficial to chicken for optimum production and maximize the utilization of
investment. The next lesson will teach you how.
GLOSSARY
By- product – secondary product produced in addition to the principal

product
Crude protein –includes the true protein and all other nitrogenous
compounds in feeds
Fast growth - characteristics of poultry to reach the desired market
weight in the shortest possible time
Feeding - the process of giving feeds to the animal
8
Feed ingredients - the sources of nutrients which are used in preparing poultry
feeds
Feeds - edible materials which are consumed by animals that
contribute energy and or nutrients to the animal diet
Nutrients - substances which nourish and promote animal growth.
Palatable - agreeable in taste
Poultry - feathered animals that render economic service to men
RESOURCES:
Sugar or molasses Grains by-product

Knife Coconut meat
Cereals Fish heads
Weighing scale Pail
Pan and stove
REFERENCES:

A Primer on Animal Husbandry,
Technology and Livelihood Education III

Agriculture and fishery Technology
Animal Productions
SEDP SERIES, 1992
Tips on broiler production Retrieved Aug 19,2011
9
LESSON 2
FEED INGREDIENTS AND FORMULATING RATION FOR

CHICKEN
WHAT TO KNOW?
1. identify/enumerate feed ingredients for formulating chicken ration;
2. formulate a simple ration for chicken;
3. explain/apply effective feeding practices for chicken; and
4. appreciate the value of efficient feed and effective feeding for chicken.
PROCESS
Purposes of Feeding
Chickens are fed for the purpose of supplying nutrients needed for their growth,
maintenance, and reproduction. Broilers are marketed at a very young age (35-37
days). They need the greatest quantity of nutrients for the rapid development of
bones and muscle tissues. Layers also need those nutrients that will keep them for
the production of eggs and to replace worn out body tissues during egg production
stage. Layers are self-liquidating six months after the point of lay.
Functions of Feeds
Feed is utilized by chicken for the following reasons:
2
1. To maintain life. The bulk of feed consumed by chicken is used to maintain life.
What is over and above the requirement for life maintenance is utilized for growth
and reproduction.
2. To promote growth. Broilers must have enough quality of feed for their growth.
They are raised to be utilized for meat purposes while layers are raised for egg
production.
3. To reproduce their kind. Production of fertilized eggs is necessary for hatching.

Matured chickens needs more feeds than younger ones for life maintenance and
for reproduction
Common Ingredients Used in Formulating Poultry Feeds

You must be familiar with the common feed ingredients that supply the nutrients
needed.
Sources of Energy
A. Yellow corn. Yellow corn is one of the best grains for fattening chickens. It
consists of eight to nine percent
crude protein, high in energy and
low in fiber. It is highly digestible
and palatable. It contains vitamin
A and yellow pigmenting
compounds, thus obtaining the
yellow color of the yolk.
Courtesy of CLSU
3
B. Rice bran. Rice bran is palatable
to poultry of all ages. There are
three types of rice bran in the
market. They are known as D1,
D2 and D3, respectively. Their
crude protein content are the
following:
Courtesy of MMFSL students
Type of rice bran Crude Protein Content
D1 11 to 12%
D2 10%
D3 8.5 to 8.9%
A. Vegetable and Coconut oil – Plant oil are good source of energy for animals’
diet.
B. Molasses. Molasses is the cheapest source of carbohydrates. It is a by-product
in the manufacture of sugar. It should be used in a maximum of 4 %.
Sources of Protein
Plant Sources
A. Corn gluten feed (CP 18 to 20%). Corn gluten is a combination of corn gluten
and corn bran mixed in such a proportion as to contain twenty five percent
protein. It is a good source of carbohydrates.
4
B. Soy bean oil meal. There are two types of soy bean oil meal: high
igh protein(46 %
CP) and low

ow protein ((43% CP). This is the only plant protein source that can
replace animal protein in the d

diet
iet with almost the same protein quality.
C. Ipil-ipil leaf meal- it contains twenty one (21%) protein, but is fed mostly for its
vitamin A and yellow pigmenting properties.
D. Copra meal (20% CP). Copra meal is the by

by-
product of the coconut meat after the oil has
been extracted. It contains about twenty
percent protein. It is the most common and
cheapest source of plant protein.

Voc. Module
Animal Sources
A. Fish meal (58 to 60 % CP). Fish meal is a good source of high quality protein.
It contains
ns about sixty to sixty five percent protein
protein. It also contains an
adequate amount of carbohydrates and fats.
B. Shrimp meal. Shrimp meal when
dried and ground is a good source
of protein. It contains about fifty six
percent
ercent crude protein but low in
energy. It may be used as substitute
for fish meal.

Voc. Module
5
Two major parts of shrimp are used in making shrimp meal, the shell (39%
CP)and the head (46% CP).
C. Meat and Bone meal (50% CP). These are by-products, trimmings of canning
and meat processing industries.
Minerals. There are 13 minerals required by chicken. These are grouped into the
macro and micro minerals. The macro minerals include calcium,
phosphorous, chlorine, potassium, manganese, copper, zinc, iodine, and
selenium. Cobalt, which is found in Vitamin B, is also essential for healthy red
blood corpuscles. Calcium and phosphorous are needed for skeletal growth
and bone and teeth development found in the fluids and soft tissues of the
body. Salt improves the appetite, promotes growth, and is essential to
hydrochloric acid formation in the stomach. Zinc protects the skin from the
disease called mange. Iron and copper are necessary for the formation of
hemoglobin in the red blood cells to prevent nutritional anemia. All these
minerals are found in various feedstuff like farm-produced feeds, protein
concentrates, and sea products.
Vitamins. These are organic substances important to the health and proper
functioning of the animals. They are needed in small amounts. Vitamins are
classified either as fat – soluble, which contains A, D, E, and K, or water-
soluble which consists of the Vitamin B complex and Vitamin C.
6
FORMS OF FEED
a. MASH - (physical form) a mixture of feed ingredients in meal form.
b. CRUMBLE- is a form of feeds which is made from crushed pellet.
c. PELLET – (physical form) feed formed by compacting through mechanical

means
Courtesy of MMFSL Agri. Class.
7
KINDS OF POULTRY FEEDS
1. Pre-starter/Chick booster- given from day old to 2 wks; with 21.5 % to 23 % CP.
2. Chick starter- contains 20%-21% CP
3. Chick grower- contains 17 % CP
4. Finisher- given to finishing broiler
4. Pullet Developer – Contains 14 % CP
5. Layer Mash- should contain 17-18 % CP
Ration Formulation
The cost of poultry feeds makes up 70 to 80 percent of the total cost of
production. It is a poultry raiser’s concern to minimize the cost of feeds without
affecting the health and vigor of the birds. This can be done successfully by
formulating poultry rations.
8
The saying “Tell me the kind of feeds you are giving your birds and I will tell
you what kind of birds you have” is true. In poultry nutrition, economical but nutritious
feeds must be given to the birds.
Pearson Square Method- This is a simple and easy method of determining
the correct proportion of two feed ingredients without changing the feed’s protein
content. However, in balancing swine rations by the Pearson Square Method, only
the protein content of the ration is given a major consideration.
To illustrate the application of this method, let us consider the sample
problem below:
A poultry raiser wants to prepare a ration with 17 % CP for his flock. He has
an adequate supply of rice bran and soybean oil meal. The protein content of rice
bran is 12 percent while soybean oil meal has 44 percent protein. How much rice
bran and soybean oil meal should be mixed to produce a 100 kilogram feed mixture
containing the required protein allowance?
To solve the problem, follow these steps:

1. Construct a square and write in the middle of the square the desired percent of
protein content of the ration.
2. On the upper left hand corner of the square, write the protein content of the
energy source (rice bran). On the lower left hand corner, write the protein content
of the protein supplement (soybean oil meal).
9
3. Draw a diagonal line from each corner; subtract the smaller number from the
larger one diagonally across the square.
12 27
17
17%
44 5
32
4. Get the total parts of rice bran and soybean.
(27.0 + 5.0 = 32).
5. The parts of each ingredient are simplified into a percentage of the total and these
are multiplied to the desired quantity.
27.0 parts of RB
______________ x 100 =84.375 kg. RB
32.0 total parts

5 parts of SB
________________ x 100 = 15.625 kg. SB
32.0 total parts
6. Check whether your answer is correct.
84.375 kg RB x .12 % protein = 10.125 % CP
15.625 kg soybean x .44 % CP = 6.875 % CP

17.00 % CP
10
Trial and Error Method. This is the most practical method to use in small scale
farm operations. A ration formulated by using this method is balanced and ensures
that necessary free nutrients are present.
Table below is an example of a practical way of formulating chicken ration
using trial and error method as stated by E.C. Coligado, University of the Philippines
College of Agriculture.
Ingredients ( %Protein) Starter

(kg.)
Ground yellow corn (8.7) 41.0 .
Corn gluten meal (41.0) 13.0
Rice bran (13.5) 5.0
Copra meal (20.4) 5.0
Soy bean oil meal (44.0) 16.5
Fish meal (16.3) 12.0
Molasses (3.2)
Ipil-ipil leaf meal (21.0) 1.0
Oyster shell flour 1.0
Salt 5.0
Vit.-Min.-mix 0.5
100
Steps:
1. Determine the kind of feed you want to formulate.
2. Determine the crude protein content of feed you want to prepare.
3. Identify commonly available feed ingredients.
4. List them down as shown in the above Table with their protein content.
5. Decide on the amount of feed to prepare.
6. Make a calculated amount for each ingredient and multiply them to protein
content of each ingredient.
7. If the total CP and amount of feed required are not met, TRY again.
8. Total the CP and the amount of feed, if both correspond to required CP
and amount of feed mixtures,you are ready for mixing feed.
11
FEEDING GUIDE FOR THE GENERAL FLOCK
Broiler and layers require different kind of feeds as they grow.
Table below shows the type of ration requirements of birds.
Age (days) Broiler (feed) Age Layer (feed)

1 to 7 Booster 1-10 days Booster
8 to 14 Starter 11 days- 6 wks. Starter
15 to 21 Starter 6-10 wks. Grower
22 to 28 Grower 11-16 wks. Developer
29 to 35 Grower/Finisher 1 week from 1st
36 to 42 Finisher Drop of egg up
Pre-laying
to 5% of egg
production.
5% of egg prod’n. Laying feed
Courtesy of Villacorta Integrated Farm
Feeds given during the early stages of growth have higher protein content (22 to 24
percent) than those given during the later stages of growth (19 to 20 percent).
To find out how much corn is needed to maintain a hen for one year, multiply the
weight of the hen by 8 and add 11.35 kilos.
• The main purpose of feeding laying hens is to have as many eggs as
possible.
• Layer should consume an average of 110 grams. of feed in a day during
laying stage to supply her daily maintenance and laying needs which can be
given twice (6 am and 2 pm).
One of the factors that has improved the development of the poultry industry in
our country is the availability of efficient feeds and effective feeding management.
12
Correct practices in feeding chicken start during their first day in the brooding
house. An open type feeding trough or newspaper sheets should be used during the
first few days of the chicks. Feeds are spread over several layers of newspaper
sheets. These newspaper sheets must be changed every day until the chicks are big
and strong enough to use the ordinary feeding trough.
Choose the best answer. Write only the letter of your answer in your activity
notebook.
1. Which item below is NOT a function of water?

a. Acts as food carrier and tissue lubricant
b. Furnishes heat and energy in the poultry’s body
c. Regulates body processes and supports normal growth
d. Supplies materials for the development and growth of bones
2. Which statement is NOT true of protein?

a. Aids in digestion and absorption
b. Is principally a greater part of the animal’s body
c. Maintains growth and development
d. Repairs broken tissues
3. Which is the function of carbohydrate?

b. Furnishes heat and energy
c. Regulates body processes
d. Supplies materials for growth and development
13
4. Which is the main function of fats?
a. Aids in the support of animal life
b. Supplies the animal’s body with heat and energy
c. Supplies materials in the manufacture of egg shells
d. Utilized as material for fattening broiler
5. Below are principal sources of energy-producing nutrients EXCEPT______.

a. cereals c. legume plants
b. copra meal d. root crops
6. Listed below are feeds for layers EXCEPT______.

a. booster b. grower c. finisher d. starter
7. Listed below are feeds for broiler EXCEPT

a. grower b. developer c. finisher d. starter
8. Which form of feeds is made from crush pellet?

a. Crumble c. Mash
b. Grits d. Pellet
9. Feeds given during the early stages of growth should have a

protein content of_____.
a. 16-185 b. 19-21% c. 22-245 d. 25-27%
10.The average amount of feed needed of a mature layer in a day is

a. 95rms. b. 100 grms. c. 105 grms d. 110 grms.
14
TRANSFER
Activity # 1
Students are grouped into six (or any ideal group size for the class) to
demonstrate the procedure in formulating a broiler ration using the different feed
ingredients as reflected on the Table of feed formulation (Students will prepare feed
mixture based on the available resources and problem that the teacher will provide).
Practice both methods of formulating feed.
RESOURCES:
5 kls. Corn gluten

5 kls. Ground yellow corn
5 kls. Rice bran
1 kl. Copra meal
2 kls. Soybean oil meal
½ kl. Fish meal
¼ kl. Common salt
Mixing pail
Weighing scale
Activity # 2
Visit at least five backyard poultry raisers in your community. Interview them
on what kind of feeds they give to their stocks. List down the kinds of feeds they are
using. Evaluate whether they are giving the proper nutrient requirements to their
15
stocks. Based on your findings write your comments and suggestions and discuss
them in class.
Activity 3
Gather different kinds of green feeds in your garden. Chop them finely and
place them in a separate feeder. Give it to your layer as green feeds. Observe which
of these chopped green feeds are most likely to be eaten by the birds. Write your
observations. Discuss them with your classmates.
V. SUMMATIVE ASSESSMENT
Choose the best answer. Write only the letter of your answer on your answer
sheet.
1. The greatest percentage of expenses incurred in broiler production is cost
of_____.
a. antibiotics c. feeds
b. chicks d. labor
2. Birds are fed for the purpose of supplying nutrients needed for their_____.
a. growth and development
b. life maintenance
c. reproduction
d. reproduction, life maintenance, growth and development
3. Which of the following reasons below is the primary function of feeds?

d. For fattening of their kind
e. For growth and development
16
c. For reproduction
d. For maintenance of life
4. For maximum efficiency, nutrients have to be supplied with the______.
a. balanced ration
b. right quality of ration
c. right quantity of ration
d. right quality and quantity of balanced ration
5. Nutrients are supplied through the feeds which provide the birds with the
needed_____.
a. Energy
b. Protein
c. fat
d. vitamins
6. Which of the choices below constitute the largest portion of poultry feeds?
a. Carbohydrates
b. Fats and ash
c. Protein
d. Vitamins
7. Which statement below best describes a yellow corn?
a. High in fiber but contains an adequate amount of fats
b. One of the best grains in fattening chickens
c. The cheapest source of carbohydrates
d. The common and cheapest source of plant protein
8. Which is NOT a function of water?
b. Acts as tissue lubricant
c. Aids in digestion and absorption
d. Supplies the animal’s body with energy
17
9. The kind of animal feed which has the highest protein content is_____.
a. chick booster
b. chick starter
c. finisher feeds
d. grower feeds
10. Which of the following is NOT beneficially influenced by antibiotics?
a. Feed conversion
b. Rate of growth
c. Reduction of mortality
d. Repair of broken tissues
11. Listed below are feeds for layers EXCEPT___.
a. Booster
b. Grower
c. Finisher
d. Starter
12.Listed below are feeds for broiler EXCEPT____.
a. developer
b. finisher
c. grower
d. starter
13. Which form of feeds is made from crush pellet?
a. Crumble c. Mash
b. Grits d. Pellet
14. Feeds given during the early stages of growth should have a
protein content of_____.
a. 16-18 %
b. 19-21 %
c. 22-24 %
d. 25-27 %
18
15. The daily average amount of feed needed by a layer a day is____.
a. 95 grms.
b. 100 grms.
c. 105 grms.
d. 110 grms.
VI. SUMMARY/FEEDBACK
Feeds eaten by poultry birds or nutrients provided to them by the raiser are
transformed into heat and eggs which are useful to man for food and profit. Hence,
the poultry raiser should pay careful attention to this very important item in poultry
production, otherwise there will be an unnecessary amount of feed waste and,
consequently, lower profits and worst, failure of the business.
The knowledge and skills in selection of stocks to raise and providing

appropriate nutrition to them are important aspects for a successful poultry raising
but a potential poultry raiser should posses another important aspect of poultry
raising to have a higher percentage of success that is the ability to maintain optimum
environment. This will be taken up in the next module.
GLOSSARY
Absorption – assimilation
Ad libitum – continuous feeding
Commercially mixed feeds – feeds of animals intended for sale
Digestion – the process of dissolving food in the stomach, so
that can be turned into available nutrients for
the body
19
Feed intake – the amount of feeds eaten by the birds
Moistened – slightly wet
Musty – with moldy odor
Nutritious – promoting nutrition, nourishing something
Overfeeding – feed intake is more than what is required
Ration – the amount of feed given to birds within 24 hours
Retarded – abnormally slow in development
Self feeder – equipment where feeds are placed
Self feeding – free to take feeds in the feeder
Stale – loss of freshness
Wastage – waste, worthless, loss of materials, minerals or
waste products
RESOURCES
Feeds for layers Mixing pail
Feeds for broilers Weighing scale
Poultry equipment Different feed ingredients
Feeders Paper
Waterers
REFERENCES:
Broiler Production
MATEA-BASED TEXTBOOK

A Primer on Animal Husbandry, Verde Bookstore,
1971
Technology and Livelihood Education III.

Animal Production SEDP SERIES, 1992
20
(ESPECIALIZATION)
GRADE 9
LEARNERS' MATERIAL
GRADE 9
Module No. Module Title: BROODING

3
21
Content Standard Performance Standard
The learner demonstrates The learner demonstrates
understanding and skills on proper independently the skills and attitudes
brooding of chicks. required in brooding.
MODULE 3
MODULE TITLE : BROODING
CODE : TLE-AFPA9RP-II a-e-3;III f-h-3
I. INTRODUCTION
Brooding is the process of extending the necessary heat to the chicks to

make them warm and comfortable through natural or artificial means. This
Module will provide the learners information on how to accomplish brooding as
the foundation of all poultry production. Without the ability of learners and
prospective raisers to do proper brooding practices, the success of the poultry
project is at risk.
In general, this Module covers the knowledge, skills, and attitudes in
successful brooding management for poultry enterprise.
At the end of the Module, you should be able to:

1. demonstrate the systems of brooding.
2. provide conditions for successful brooding, and
3. perform and observe transferring of birds from the brooder to the
growing/laying house.
1
III. PRE-/DIANOSTIC ASSESSMENT
Let us find out how much you know about brooding. Answer the following
test items; write the letter only of your answer in your activity notebook.
1. Which statement best defines brooding?

a. The process of providing chicks with proper temperature naturally
or artificially to make them warm and comfortable
b. The act of separating the male from the female birds
c. The process of separating the productive from the unproductive bird
d. The process of providing birds with proper ventilation
2. Which among the choices below is considered the oldest-known

brooder?
a. Electric brooder
b. Kerosene lamp brooder
c. Laying hens
d. Mother hen
3. Brooder temperature is too low when chicks_______.

a. drink more than they can take
b. open their wings and chirp
c. pile one on top of the other near the source of heat
d. spread themselves evenly in the brooder house
4. Which factor is NOT essential to an ideal brooder house?

a. Capacity of the brooder house
b. Design and the construction of the brooder house
c. Housing equipment
d. Location
2
5. The ideal space requirement of 100 heads of day-old chicks to three–
weeks old “ chicks is “_____.
a. 30 sq. ft.
b. 50 sq. ft.
c. 100 sq.ft.
d. 150 sq.ft.
6. Brooder temperature is just right when chicks_____.

a. are evenly distributed inside the brooder house
b. are noisy with open wings
c. drink less and they are panting
d. pile up near the source of light or in the corner
7. When the chicks are moving away from the source of heat it means that
the temperature is? ____.
a. moderate c. too low
b. too high d. fluctuating
8. The ideal temperature of a brooder during the first week of brooding

is_____.
a. 29.4 to 30.2 °C.
b. 32.22 to 35 °C.
c. 35 to 37.78 °C.
d. 37.78 to 40.56 °C.
9. A group of unsexed day old chicks is known as _______?

a. day-old chicks
b. chicks
c. started chicks
d. straight-run chicks
3
10. Which is NOT an advantage of elevated wire or slat brooding?
a. Better growth and collection of manures
b. Chicks come in contact with their feeds which may trigger the
spread of diseases
c. Easier collection of manure
d. Economical and convenient to use in terms of problems with
poultry diseases and parasites
11. The process of giving the necessary attention, care and management to
the birds is called _____.
a. brooding b. culling c. laying d. rearing
12. Rapid growth of a chick is affected by their ____.

a. carcass quality
b. color of their shank
c. feed conversion efficiency
d. good fleshing and pigmentation
13. What will be the basis in grouping the chicks using all in all out system
a. Age b. Breed c. Color d. Size
14. What should be the characteristic of the facilities inside the

rearing house?
a. Big enough for the birds c. New
b. Cleaned and disinfected d. Small
15. Which describes natural brooding?

a. The required heat needed comes from a mother hen.
b. The required heat is supplied with electric bulb.
c. The required heat is supplied through a charcoal.
d. The required heat is supplied by the birds themselves brooding.
4
LESSON 1
SYSTEMS OF BROODING
This Lesson deals with the effective and efficient system of

brooding. This learning material will also serve as a means of developing
learners who have the potential to undertake brooding management of newly-
hatched chicks.
WHAT TO KNOW?
At the end of this module, you should be able to:
1. identify the system of brooding:

2. perform the necessary preparation in brooding:
3. secure/prepare the materials needed in brooding: and
4. develop awareness in the successful management of poultry.
PROCESS
Brooding consists mainly in providing the right temperature to the chicks

either with natural or artificial source of heat to help maintain their body
temperature and for feather development. The mother hen supplies natural heat
to its young while chicks hatched in an incubator get heat from a brooder.
Brooding is done immediately after newborn chicks are taken out from the
incubator. The length of the brooding period may last from two to five weeks
5
depending upon some factors like the rate of feathering of the chicks and the
time of year brooding is done.
Brooding can be successfully done all year round. However, provisions for
the comfort of chicks during the brooding period should be observed. Chicks
should be comfortably housed and protected from inclement weather. Materials
and other fixtures in the brooder should always be available to ensure that chicks
are given the utmost care and attention they need.
It is best to brood chicks during summer. The brooding period is shortened

and fuel expenses are reduced when it is done in warm weather. However, the
outbreak of diseases is more common during summer and the rearing of birds
will be in time with the rainy season.
Materials Needed for Brooding

• litter materials
• brooding light/source of heat
• chick guard
• brooding house
6
An example of brooder ( Courtesy of RMC-JRS)
Maintain proper temperature inside the brooding house to make chicks feel
comfortable.
The ranges of temperature ideals at various ages of broiler chicks are as

follows:
Age of Chicks (days) Temperature (◦C)

1-7 32.2-35.0
8-14 29.4-32.2
14-21 26.7-29.4
Beyond 21 days Provide heat only when necessary
Types of Brooding
Natural brooding. This is the brooding of chicks with the mother hen or
trained capon. Natural brooding is still the most common type of brooding
7
practiced in the rural areas. The hen after hatching the eggs rears her brood
through a natural process. A hen can conveniently brood around 12-15 chicks.
Artificial Brooding. It is the process of providing the chicks with the

required temperature to make them warm and comfortable.
There are different kinds of chicks to brood. The flock may be composed of
any of the following:
• Straight-run chicks. A group of chicks composed of an unsexed day old-

chicks. This is preferred for the production of meat and egg.
• Sexed chicks. These are either all male or female chicks, intended for the
production of meat or egg.
1. Clean brooders well before the arrival of chicks.
a. Remove feed and water troughs and other equipment from the brooder
and bring them outside the brooder house.
b. Scrape, sweep, scrub and disinfect the brooder as well as the ceilings,
walls, and floors of the brooder house. Do the same thing with the feed
and drinking troughs and other equipment in the brooder and in the
brooder house.
2. Make a trial run of the brooder one week before the arrival of the chicks.
a. Check if the heat regulating system is properly working.
b. Buy in advance spare parts that may be needed later.
8
3. Check if the air circulates properly in the brooder house.
4. Use litter which readily absorbd water or moisture.
5. Use two shallow fountain-type of waterers for each tier.
6. Make the brooder rat- and lizard- proof.

7. Allow adequate floor space for:
a. Broiler. This type needs 0.35 sq.ft. per day old chick during brooding:
Age Floor space requirement
0 – 2 weeks 0.35 sq.ft./bird (brooding period)
2 -4 weeks 0.60 sq. ft./bird
4 weeks to marketing 1.0 sq. ft./bird
9
b. Replacement chicks (pullets) require 15 – 30 sq. cm./bird, but require
more as they grow older.
Age Floor space requirement

0 -2 weeks 15-30 sq. cm./bird (brooding)
2 – 4 weeks 30-45 sq.cm./bird (brooding)
4 weeks and older 45-60 sq.cm.
8. Remember overcrowding of chicks may result in:

a. feather picking and cannibalism (picking the feathers and flesh of
others.
b. poor digestion and absorption of foods; and
c. uneven growth among the chicks in the group because some can
eat more than the others
Setting up of Brooder
Materials needed:
• Any available material for chick guard
• Watering trough
• Feeding trough
• Litter materials:
• Rice hull/sawdust
• Old newspaper
10
How to Set-up Brooder
a. Decide how many chicks will be brood.

b. Compute for the total space requirement.
c. Set – up chick guard.
d. Place at least 2 layers of old newspaper to cover the entire area covered
by the chick guard.
e. Pour rice hull/sawdust inside the brooder area 1-2 inches thick.
f. Place watering and feeding trough enough for the stock.
g. Set-up source of heat.
Chicks inside a brooder during brooding period (Courtesy of RMC-JRS)
11
Answer the test items below. Write the letter of the correct answer in your
activity notebook.
1. The process of providing the necessary heat to the chicks to make them
warm and comfortable naturally or artificially is called ________.
a. Brooding
b. Culling
c. Hatching
d. Heating
2. Which group of chicks is composed of unsexed day-old chicks?
a. Pullets
b. Sexed chicks
c. Started chicks
d. Straight run chicks
3. Which female chicks produced mainly for the production of eggs.
a. Sexed chicks
b. Started chicks
c. Straight–run chicks
d. Sexed, started and straight-run chick
4. Making a trial run/test of the brooder before the arrival of chicks is made
for the purpose of _______.
a. checking the heat regulating system is properly working.
b. determining if air circulates properly inside the brooder.
c. buying in advance materials or spare parts that may be needed later.
d. checking the functionality of the heater, air circulation and buying
spare parts that may be needed later.
5. Which is NOT an artificial brooding? Heat is provided by _______.
a. charcoal c. a kerosene lamp
b. an electric bulb d. a mother hen
12
TRANSFER
Types of Brooding
Listed below are the materials and equipment needed in brooding. Place a
check mark in the column to indicate if this item is present, functional, or
defective. This undertaking will prepare you for a brooding activity in your class
broiler raising project. List down possible problems which you find not ready or
not functional and discuss them in the class.
Not
Conditions/equipment/materials Ready Functional Remarks
Functional
Brooder ready for brooding
Brooder properly disinfected
Litter materials
Drinking trough
Feeding trough
Feeds
Ventilation inside the brooder
Source of artificial light
Brooder properly secured
Brooder free from drafts
Space requirement feasible
Antibiotics/ vitamins
Open sacks (used to maintain
temperature)
1
FEEDBACK
Proper brooding practices are vital for proper growth and development of
chicks particularly in the early stages of their growth.
GLOSSARY
Artificial brooding - The rearing of chicks using an artificial source of

heat
Broiler - are young chicken male or female-intended for meat
purposes
Brooder - a device used for rearing chicks
Brooding - the process of providing chicks with the
necessary heat to make them warm and comfortable
Cannibalism - act of eating the flesh of the same animal
Layer - are matured, egg producing species of poultry,
especially chicken
Natural brooding - A system of brooding using the mother hen to
take care of its young
2
RESOURCES
Feeding trough
Watering trough
Day old chicks
Brooder
Spray tank
Disinfectants
Heater
Electric lamps
Empty sacks
Litter materials
REFERENCES
Anacleto B. Coronel, MS, DVM.,

A primer on Animal Husbandry,
Verde Bookstor, 1971
.
Technology and Livelihood Education III.
Agriculture and Fishery Technology Animal Production,
SEDP SERIES, 1992
3
LESSON 2
CONDITIONS FOR SUCCESSFUL BROODING
WHAT TO KNOW?
At the end of the Module, students should be able to:
1. enumerate the requirements and conditions in brooding:

2. identify other ideal requirements and conditions for a successful brooding;
3. observe proper ventilation inside the brooder; and
4. appreciate the importance of effective and efficient rearing of newly-
hatched chicks.
PROCESS
Sources of Heat for Artificial Brooding
Electricity. Electricity is the common source of heat in big brooders that
accommodate a large number of chicks. An incandescent bulb which is normally
raised 15 cm above the floor of the brooder is used to provide the desired heat
needed by the chicks. It is the most convenient and the most reliable source of
heat. One (1) watt per head is required.
Chicks provided by heat through

electric bulb (Courtesy of RMC-
JRS)
4
Charcoal, rice hull or wood. This type of artificial brooder is seldom used
because it is laborious. The poultry raiser has to make sure that the burning
charcoal, wood and rice hulls will not drop to the floor of the poultry house for it
causes fire. Heat is difficult to control, thus wider brooder space is needed for
the chicks to move away from the heat source in case it becomes too hot.
Additional precaution must be observed to avoid fire.
An improvised heater using charcoal and saw dust (Courtesy of RMC-JRS)
Kerosene Lamps. In the area where electricity is not available, these

lamps are used as source of heat for only a limited number of chicks.
Temperature is regulated by raising or lowering the wick. If a kerosene brooder is
used, be sure to provide adequate ventilation. More carbon dioxide will be
produced when using kerosene lamps.
5
Kerosene lamp used in small number of chicks (Courtesy of RMC-JRS)
SYSTEMS OF BROODING
There are several systems of brooding that one can choose from based
on the construction of the poultry house. Select from the following systems of
brooding that you want to adopt.
a. Litter-floor Brooding. This system makes use of the floor as a place

for brooding. The litter or the materials used to cover the floor may
include rice hulls, wood shavings or sawdust. In this system of
brooding, the chicks come in contact with their feeds and this may
trigger the spread of diseases. To prevent this, the litter should be
changed regularly.
6
Chicks raised in a litter-floor brooder (Courtesy of RMC-JRS)
b. Elevated Wire or Slat Brooding. The chicks are kept in elevated

pens with floors made of wire mesh or wooden or bamboo slats.
This system is more economical and convenient to use than the
litter-floor type of brooding in terms of problems with poultry
disease and parasites, better growth of chicks, and easier collection
of manure.
Elevated Brooder (Courtesy of RMC-JRS)

7
Factors for Successful Brooding
1.Quality chicks
2.Proper temperature
3.Proper ventilation
4.Adequate space allowance
5.Proper sanitation
6.Adequate lighting facilities
7.Ample protection from the predators
Other Requirements and Conditions in Brooding
Temperature. The temperature should range from 90-95°F and is

gradually reduced weekly until the chicks are finally able to live without heat and
are transferred to the growing pen. The behavior of the chicks is a good indicator
of the temperature in the brooding pen. The temperature in the brooder is low
when the chicks are grouped or crowded very close to the source of the heat.
Temperature is ideal and just right when the birds are more or less evenly
scattered in the brooding area. On the other hand, when the chicks disperse and
move away from the source of heat, it is an indication that temperature is too
high.
Watch for , listen and react for the chick complain.

“Their welfare is your profit “
A. Right brooding temperature

• Chicks are evenly scattered inside the brooding house
• Doing varied activities
8
Courtesy of RMC-JRS
b. Temperature is extremely low

• Chicks pile on the top of the other
• Stay together near the source of heat
Courtesy of RMC-JRS
c. Temperature is too high

• Chicks move away from the source of heat
• Chicks spread their wings panting and drink a lot of water
9
Courtesy of RMC-JRS
Humidity. This refers to the condition of air moisture in the brooder. Too
much manure and spilled water accumulated in the brooder can make the pen
damp. This damp condition is unsanitary and is conducive to infectious diseases
(e.g. coccidiosis) that affects the chicks. This can be prevented by keeping the
brooder room dry, replacing defective waterers and changing the litters as often
as necessary.
Condition inside a brooder showing low temperature (RMC-JRS)
Ventilation. This is another factor which contributes to the normal growth

of chicks. Ventilation becomes a problem when the brooder house is closed.
This results in lack of oxygen and the accumulation of carbon monoxide which
may weaken the birds or even cause death.
10
Brooder house showing good ventilation ( Courtesy of RMC-JRS)
Space Requirements. Space which is bigger than what is necessary will

increase housing cost per chick. On the other hand, providing your chicks with
very limited space will result in more outbreaks of disease and slow feathering.
Use the following Table as your guide in providing proper space allowance
for chicks and equipment for broiler production.
Space Requirement for Growing Birds
Age of Chicks Floor Space Feeder (cm/bird) Waterer (gal

Sq. ft./head /100chicks)
Day old-2 wks 0.3 2.5 0.5

2 to 6 wks 0.5 4.5 1.0
6 to 10 wks 1.0 2.5 2.0
Proper brooding practices are vital for proper growth and development of
chicks particularly in the early stages of their lives.
Materials and other fixtures needed in the brooder should always be

available to ensure that chicks are given the utmost care and attention they need.
11
On the 15th day broiler chicks are transferred to the growing or finishing
house where they can utilize more space for growth. Layer chicks on the other
hand are transferred on the 31st day.
Chicks should be provided with sufficient feeding and drinking space.
Overcrowding should be avoided.
Choose the best answer. Write the letter of the correct answer in your
activity notebook.
1. Which best describes a straight – run chick?

a. This is a group of chicks composed of an even number of male and
female.
b. These are either all male and female chicken.
c. These are raised mainly for the production of meat or egg.
d. These are older chicks that have already been bred for a period
of time.
2. Which is NOT a characteristic of a good quality chicks for broiler

production
a. Rapid growth and good feathering ability
b. Resistance to common diseases
c. Unhealthy looking chicks and stunted in growth
d. Well- developed down covering and alert eyes
12
3. Brooder temperature is too cold when chicks____.
a. are noisy, open their wings, and keep on chirping
b. eat and drink more than what they need.
c. pile one on top of the other near the source of heat.
d. all of these
4. Brooder temperature is just right when chicks____.

a. are more or less evenly-distributed in the brooding area
b. are noisy, open their wings and keep on chirping
c. eat less and drink more water
d. chicks pile one on top of the other
5. Which factor is least essential considering the design of an ideal brooder

house?
b. Design and the construction of the house
d. Location
TRANSFER
Engage in a small scale broiler production as a class in a school-based

project. Make a plan and undertake the management of the project in groups
applying the knowledge and skills learned in this Module.
13
Read the questions carefully and write the letter of your choice on your
answer sheet
1. Which statement best defines brooding?

a. The process of providing chicks with proper temperature naturally or
artificially to make them warm and comfortable
b. The act of separating the male from the female birds
c. The process of separating the productive from the unproductive bird
d. The process of providing birds with proper ventilation
2. Which is considered the oldest-known brooder?

a. Electric brooder
b. Kerosene lamp brooder
c. Laying hens
d. Mother hen
3. Brooder temperature is too low when chicks_______.

a. drink more than they can take
b. open their wings and chirp
c. pile one on top of the other near the source of heat
d. spread themselves evenly in the brooder house
4. Which factor is NOT essential to an ideal brooder house?

b. Design and the construction of the brooder house
d. Location
5. The ideal space requirement of 100 heads of day-old chicks to three–

weeks old “ chicks is “_____.
a. 30 sq. ft.
b. 50 sq. ft.
c. 100 sq.ft.
d. 150 sq.ft.
14
6. Brooder temperature is just right when chicks_____.
a. are evenly distributed inside the brooder house
b. are noisy with open wings
c. drink less and they are panting
d. pile up near the source of light or in the corner
7. When the chicks are moving away from the source of heat it means that
the temperature is? ____.
a. moderate c. too low
b. too high d. fluctuating
8. The ideal temperature of a brooder during the first week of brooding

is_____.
a. 29.4 to 30.2 °C.
b. 32.22 to 35 °C.
c. 35 to 37.78 ° C.
d. 37.78 to 40.56 °C.
9. A group of chicks composed of an even number of males and females is

known as _______.
a. day-old chicks
b. chicks
c. started chicks
d. straight-run chicks
10. Which is NOT an advantage of elevated wire or slat brooding?

a. Better growth and collection of manures
b. Chicks come in contact with their feeds which may trigger the
spread of diseases
c. Easier collection of manure
d. Economical and convenient to use in terms of problems with
poultry diseases and parasites
11. The process of giving the necessary attention, care and management to
the birds is called _____.
a. brooding
b. culling
c. laying
d. rearing
15
12. Rapid growth of a chick is affected by their ____.
a. carcass quality
b. color of their shank
c. feed conversion efficiency
d. good fleshing and pigmentation
13. What will be the basis in grouping the chicks using all in all out system?
a. Age
b. Breed
c. Color
d. Size
14. What should be the characteristic of the facilities inside the

rearing house?
a. Big enough for the birds
b. Cleaned and disinfected
c. New
d. Small
15. Which describes natural brooding?

a. The required heat needed comes from a mother hen.
b. The required heat is supplied with electric bulb.
c. The required heat is supplied through a charcoal.
d. The required heat is supplied by the birds themselves brooding.
VI. SUMMARY/ FEEDBACK
Brooding is one of the important aspects of poultry production that can

determine the success and failure of the project at the early stage of operation.
The level of rearing activities as well as the amount of investment may greatly be
influenced by brooding. Proper brooding, and rearing of stocks also needs
knowledge and skills in maintaining birds health and sanitation which will be
taken in the next Module.
16
RESOURCES
Litter materials (old
newspaper, empty feed
bags, rice hulls, etc.)
Stocks
Incandescent bulbs
Feeders and waterers
Veterinary supplies
Feeds
Weighing scale
Sprayer tank
17
GLOSSARY
Adequate - meeting the requirements

Brooding - process of providing artificial heat to the birds from day old
till the time that they can control their body heat
Crowded - a large number of birds in a limited space, no more
room for movement
Fixtures - anything fixed in its place
Humidity – the condition of air moisture in the brooder
Litter - materials used to cover floor space
Requirements - things needed
Ventilation – the circulation of air inside and outside the brooder
REFERENCES
Anacleto B. Coronel ,MS,DMV., Primer of animal Husbandry,Verde Bookstore, 1971
Technology and Home Economics III

Agriculture and Fishery,
Technology. Animal Production
SEDP SERIES, 1992
Tips on broiler production Retrieved Aug 19, 2011
https://www.google.com.ph/search?
1
(ESPECIALIZATION)
GRADE 9
COMPETENCY-BASED
LEARNING MATERIAL
GRADE 9
Module No. 4 Module Title:

PROPER FLOCK MANAGEMENT PRACTICES
2
MODULE 4
MODULE TITLE : PROPER FLOCK MANAGEMENT

PRACTICES
CODE : TLE-AFPA9RP III a-c-4
CONTENT STANDARD PERFORMANCE STANDARD
understanding and skills required in performs and maintains proper flock
proper flock management. management.
I. INTRODUCTION
In this Module, learners will be provided with the knowledge, skills and
attitudes required for an effective and proper flock management in poultry
production. The Module will also give the learners a chance to observe and
manifest actual poultry farm conditions.
The learners or raises can also learn different approaches and processes
in poultry farm operations regarding activities on how to manage the flock
efficiently. The knowledge and skills they will learn from this Module will help
them to reduce potential or probable flock loss.

At the end of the Module, the learners are expected to:
a. provide feeds and fresh water to the birds ;
b. observe and perform proper ventilation, beak trimming, culling, molting
and culling of birds : and
c. identify and select good layers based on their characteristics.
3
III. PRE-/DIAGNOSTIC ASSEEMENT
Direction: Read carefully the questions below. Write the letter of your choice in
your activity notebook.
1. Forced or temporary molting may be caused by sudden _______.

a. change of caretakers
b. change of feeds
c. change in management
d. visit of visitors from outside
2. Which is NOT a purpose of culling?

a. To eliminate non- productive birds
b. To give birds left more room in the house
c. To reduce the number of birds in the house
d. To save and economize feeds
3. To monitor the performance of the flock, raiser or caretaker should

accomplish and keep ____________ .
a. farm output
b. management data
c. management record
d. visiting plan
4. The height of light bulbs from the floor should not be more than____.
a. 1.4 meters
b. 2.4 meters
c. 3.4 meters
d. 4.4 meters
4
5. What does culling mean?_____.
a. Removal of unproductive birds from the flock
b. Raising quality birds
c. Selecting a good quality birds
d. Removal, raising and selecting birds
6. Which is NOT a proven care and management practice of poultry?

a. Avoid overcrowding.
b. Follow approved practices.
c. Keep birds eating all the time.
d.. Keep flock healthy.
7. How do you observe strict sanitary management practices in your poultry

farm?
a. Keep away from diseased flock.
b. Keep on introducing new breeds of animal in the flock without
assessing their health.
c.. Invite visitors and buyers to visit your project.
d. Stop giving medication to the flock even if there is an outbreak of
disease.
8. Which is the most effective method of preventing cannibalism, feather picking

or picking out?
a. Debeaking
b. Culling
c. Nail cutting
d. Segregation
5
9. Starting from the recommended lighting at 19 weeks of age, light hours should
be increased by __________.
a. 15 minutes every week
b. 20 minutes every week
c. 25 minutes every week
d. 30 minutes every week
10. Which is a sign of a good layer?

a. Dull and somewhat cloudy eyes
b. Early molter
c. Late molter
d. Small ,dry and round vent
11. How do you catch laying hens during culling?

a. Catch them in the middle of the night.
b. Feed the bird to facilitate catching.
c. Run after the birds inside the poultry house until they get tired.
d. Use catching crate to confine the bird.
12. Which condition exists where birds form a habit of feather picking, to the
extent of eating their companions if not controlled?
a. Cannibalism
b. Culling
c. Molting
d. Toe picking
13, To check for overcrowding, inadequate feeder, and water space,

the uniformity of stocks is_______ .
a. less than 80 %
b. less than 85%
6
c. less than 90 %
d. less than 95 %
14. The maximum day light requirement of layers at maturity is______.

a. 12-13 hours
b. 14-15 hours
c. 15-16 hours
d. 16-17 hours
15. Listed below are correct waste management practices, EXCEPT____.

a. construct canals from poultry farm to rivers.
b. use manure for biogas
c. use manure for fish feeds
a. use manure for fertilizer
7
LESSON 1
PERFORM PROPER FLOCK MANAGEMENT
In this Module the learners or raisers will learn how to perform proper flock
management that will help them make a successful poultry production.
This lesson deals with the importance of flock uniformity, lighting program
debeaking, molting and culling that will lead to a successful and productive
poultry raising.
WHAT TO KNOW?
At the end of the lesson, the learners should be able to:
1. discuss flock uniformity in egg production project;
2. observe proper lighting programs of laying flock;
3. perform debeaking of chicks and pullets;
4. demonstrate proper culling procedure ; and
5. monitor indicators of molting.
PROCESS
Flock Uniformity
If maximum performance is to be achieved, flock uniformity is very

important. To be considered a uniform flock, at least 80% of the birds should
weigh within plus or minus 10% of the average flock weight. For example, if the
average weight of 100 birds is 300 grams (30g/chick), at least 80 birds should fall
within 270 grams to 300 grams weight range(27-30g/chick). If the flock is less
than 80% uniform, check for overcrowding, inadequate feeder and watered
space, and disease condition in the flock. Specific corrective measures must be
8
instituted as quickly as possible. In those conditions, birds that fall below 10% of
the average weight can be moved to a separate pen and put on a higher plane of
nutrition(e.g. by feeding a starter ration) to enable them to catch up.
Body weight of layers should be monitored during the laying period. In general,
the layers should have a weekly increase in weight within the first 10 – 16 weeks
of production, and a relatively constant body weight with slight gain thereafter
until culling. Failure to achieve the standard weight during the laying period will
result in reduced egg size and subsequently a decrease in egg production.
Courtesy of Villacorta Integrated Farm
9
Lighting Program
Light control is a valuable tool to control sexual maturity and to ensure
high egg production, bigger size of eggs and longer productive life. Increasing
day length during the growing period stimulates sexual maturity while decreasing
or constant day length lowers it down.
To meet the lighting requirements of a flock, natural day light should be
supplemented with artificial lights. A light intensity equivalent for the following
wattage of incandescent bulb per square meter of floor area should be provided.
From the beginning of 17-18 weeks (119-126 days) of age, artificial light
intensity equivalent to 3 watts of incandescent light or a minimum ¾ of a
fluorescent light per square meter floor area should be provided and evenly
distributed inside the laying house. Light bulbs should be not more than 2.4
meters (8 ft.) in height from the floor laying house.
Proper Ventilation
Proper ventilation provides birds comfort. This eliminates ammonia

accumulation, moisture and other gases from the building. It provides fresh air
(oxygen) and controls the environmental temperature in the pen.
1
Systems of Ventilation
1. Gravity system- It is a natural means of ventilation. May use

windows, slot inlets that can provide free air movement.
2. Forced air system- It gives the best control of air movement.
Fans are used to move out warm moisture, laden air and
ammonia and bring in cool, fresh air.
Starting from the recommended lighting at 18 weeks of age, lighting

duration should be increased by 15 minutes every week or if this is not possible,
30 minutes every 2 weeks until a maximum of 16 hours of day light per day is
reached. These maximum light hours should be maintained throughout the laying
period.
To obtain the maximum effects of the lighting program, consider the

following;
• Light intensity in the laying house should not be less than the growing
period.
• Artificial lights should be switched off 30 minutes after sunrise, and
switched on 30 minutes before sunset.
• Bulbs and reflectors should be cleaned regularly. Busted bulbs should be
replaced immediately.
• When increasing light hours, do it during the cooler predawn hours. This
will encourage feed intake.
• During dark overcast days, use artificial lights all day.
• Never decrease light hours anytime during the laying period.
Debeaking /Beak Trimming
Debeaking or beak trimming is the most effective method of preventing

cannibalism, feather picking or picking out. It also helps in minimizing feed
wastage. Debeaking is done by removing parts of the upper and lower beaks of
the birds.
Birds are usually debeaked at 6-8 days of age; only a small percentage of
the birds will require re-debeaking before being moved to the laying house.
The beak should be cut carefully and precisely. Important points to

observe in using hot- blade debeakers are the following:
• The debeaker blade should be heated to a glowing cherry red to ensure

proper trimming and cauterization of the beak.
• If a debeaker adaptor for debeaking is available, debeak chicks below 2
weeks of age. Insert the closed beak squarely in the proper guide hole to
trim 2mm. from the nostril or at least 1/2 of the beaks length.
• Cauterize the cut portion of the beak for 2 ½ seconds to prevent bleeding.
Also, correct cauterization will prevent undesirable re growth of the beak.
• Avoid burning the birds tongue. This can be done by pressing a finger
under the throat of the chicks during beak-trimming.
2
Taken from Tech-Voc. Module
Culling
Culling is the process of removing animal having undesirable

characteristic.

C
The presence of non

non-layers
layers or poor layers reduces the efficiency of
a laying flock. These birds require the same time and attention as the
good layers but are inefficient in converting feeds into eggs. Immediate
3
culling of these undesirable birds is necessary to maintain efficiency of the
flock.
Reasons for Culling Hens
1. To eliminate the non-layers and rid the flocks of unprofitable hens

2. To save on feeds
3. To give the remaining hens left room in the house and more feeding
space
4. To increase egg production of each hen
5. To reduce labor cost
6. To increase profit
7. To help guard against spread of disease
When to Cull
Culling should be practiced throughout the year.
Things to Know Before Culling:
1. Time of hatching
2. Time bird began to lay ( point of lay)
3. Length of time in production (productive life)
4. Rate of molt – whether slow, moderate or rapid
5. Size of eggs
6. Rate of egg layed ( egg production)
7. Management practices
4
May Include:
• Ocular/closer observation of the flock

• Consider birds for further evaluation if manifesting the following:
a. pale comb, small and scaly
b. shank and beak are yellowish
How to Cull
1. Use a catching crate to confine the hens.

2. Set the crate in front of the door used by the hens and drive them
into the crate.
3. Fishing nets may also be used in catching hens in range.
4. Culling is recommended during night time to minimize stress in the
flock.
5
What To Look For?
Guide for culling ( Good layer vs . poor layer )
For Observation
Parts Good layer Poor layer
1. Comb bright red, expanded dull or pale, small and scaly

2. Eyes bright light, sunken
3. Ear lobes bleach(whitish) yellow
4. Beak bleach(whitish) yellow
5. Plumage worn, soiled closed new, glossy,
6. Feather clean, loose feather
For Further Observation
6. Abdomen soft, pliable; more than 3 fingers between

full, less than 3 fingers
the pubic bone between pubic bone
7. Pubic bone more than 2 fingers
less than 2 fingers
spreadspread
8. Vent large, dilated, oblong
small, contracted,
rounded, dry yellow
9. Shank bleach
yellow
6
Record Keeping
To monitor the performance of the flock, accomplish and keep the following
records during the entire laying period.
1. Number of layers at housing time and daily inventory

2. Mortality/ culling rate
3. Cause of mortality/culling
4. Feed intake, total consumption and daily intake per bird
5. Body weight
6. Daily egg production and egg sizes
7. Lighting program
8. Medication
9. Vaccination
10. Incidence of diseases
11. Any abnormal incidence such as power failure, typhoons, hot weather,etc.
Records must also be kept on expenditures (expenses) on feeds,

housing, equipment cost and depreciation, repairs, labor, electricity, medicines
and revenues (income)from sales of eggs, collected manures, feed bags, and the
like.
Molting
Molting is the periodic shedding of feathers, which is then replaced by new

growth. During molting, most hens stop producing eggs until after the molt is
completed. Therefore, molting indicates the efficiency of layer to produce egg.
This can determine a good or poor layer. A layer shed feathers at early age is a
poor layer. A layer that shed feathers late is a good layer. Shedding of feathers
or molting can last from three (3) to four (4) weeks.
7
Answer the questions below. Write only the letter of your answer in your
activity notebook.
1. Light control is a valuable tool for _______.
a. controlling sexual maturity
b. ensuring high egg production
c. increasing egg size
d. controlling sexual maturity, ensuring high egg production and increasing
egg size
2. Debeaking or beak trimming is the most effective method of____.
a. avoiding cannibalism
b. minimizing feed wastage
c. prevent shedding of feathers
d. avoiding cannibalism, minimizing feed wastage and prevent shedding of
feathers
a. Dull and somewhat cloudy eyes
b. Late molter
c. Shrunken and dull comb
d. Small ,dry and round vent
a. Catch them in the middle of the night.
b. Feed the bird to facilitate catching.
c. Run after the birds inside the poultry house until they get tired.
d. Use catching create to confine birds.
8
5. What factors should be considered when culling?
a. Length of production
a. Rate of laying
b. Rate of molting
d. Length of production and the rate of laying and molting
TRASFER
Visit a poultry farm engaged in egg production in your community. Interview
the owner about how he maintains uniformity of the flock, lighting program for
his laying hens and health and sanitation practices. Request the owner to
demonstrate proper procedure of culling. Ask the farm owner to assist you in
culling.
IV. SUMMATIVE ASSESSMET
Read carefully the questions below. Write the letter of your choice on your
answer sheet.
1. Forced or temporary molting may be caused by _______.

a. sudden change of management
b. sudden visit of people in the project
c. sudden change in feed
d. sudden change of caretaker
2. Which is NOT a purpose of culling?
a. To eliminate non-productive birds
b. To save and economize feeds
c. To give birds left more room in the house
d. To reduce the number of birds in the house
9
3. To monitor the performance of the flock, raiser or caretaker should
accomplish and keep_______ .
a. visitation plan
b. marketing data
c. management record
d. farm output
4. The height of light bulbs from the floor should not be more than
a. 2.4 meters
b. 1.4 meters
c. 3.4 meters
d. 4.4 meters
5. What does culling mean?
a. Removal of un productive birds from the flock
b. Selecting a good quality birds
c. Raising quality birds
d. Removal, selecting and raising birds
6. Which is NOT a proven care and management practice of poultry?
a. Avoid overcrowding.
b. Follow approved practices.
c. Keep flock healthy.
d. Keep birds eating all the time.
7. How do you observe strict sanitary management practices in your poultry
farm?
a. Keep away from diseased flock.
b. Invite visitors and buyers to visit your project.
c. Keep on introducing new bird in the flock without assessing their
heath.
d. Stop giving medication to the flock even if there is an outbreak of
disease.
10
8. Which is the most effective method of preventing cannibalism, feather picking
or picking out
a. Culling
b. Nail cutting
c. Debeaking
d. Segregation
9. Starting from the recommended lighting at 18 weeks of age, light hours should
be increased by
a. 15 minutes every week
b. 20 minutes every week
c. 25 minutes every week
d. 30 minutes every week
a. early molter
b dull and somewhat cloudy eyes
c. small ,dry and round vent
d. late molter
a. Use a catching crate to confine the birds.
b. Run after the birds inside the poultry house until they get tired.
c. Feed the bird to facilitate catching.
d. Catch them in the middle of the night.
12. Which refers to a condition where birds form a habit of feather picking, to
the extent of eating their companions if not controlled?
a. Cannibalism
b. Toe picking
c. Molting
d. All of the above
11
13., check for overcrowding, inadequate feeder, water space, and
condition in the flock if the uniformity of stocks is _______ .
a. less than 80 %
b. less than 90 %
c. less than 95 %
d. less than 85 %
14. The maximum day light requirement of layers at maturity is _____ .

a. 12-13 hours
b. 14-15 hours
c. 15-16 hours
d. 16-17 hours
15. Listed below are correct waste management practices, EXCEPT _____.
a. utilization of manure as plant fertilizer
b. use of manure for biogas production
c. making canals from poultry farm to rivers
d. use of manure as fish feed
12
V. SUMMARY/FEEDBACK
Maintaining proper health and sanitation practices in poultry production

can provide the raiser an assurance of a simple yet effective operational process
that will ensure success of the project.
A successful project needs the ability of the raiser in pre- and post-harvest
knowledge and skills to make sure that the product will turn into profit,which the
next module will provide.
GLOSSARY
Cannibalism – a condition where birds form the habit of feather
picking to the extent of eating their companions
if not controlled
Cauterize – burning wounds or injuries by means of a heated
metal to prevent further infection
Culling – the process of removing unproductive birds from
the flock
De-beaking /beak trimming – removing of a part of the upper and
lower beak of the bird
Flock uniformity – a more or less equal weight of birds in the flock
Lighting - having abundant/sufficient light or illumination
Molting - refers to the shedding of feathers among poultry
birds
Pigmentation - color
Pliable – flexible
Pubic bones – lower part of the abdomen
Vent – an opening in the body, commonly small, for the
passage of fluid, gases
13
RESOURCES
Spray tank
Disinfectants
Boots
Hand gloves
Cleaning materials
Antibiotics
Vitamins
REFERENCES
Anacleto B. Coronel, MS., DVM., A Primer on Animal Production III,

Agriculture and Fishery, Verde Bookstore, 1971
SMFI, Contract Growing, San Miguel Corporation, 2012
Technology and Livelihood Education III, Animal Production, SEDP

SERIES, 1992
Tech-Voc Modules (raise poultry)
14
(ESPECIALIZATION)
GRADE 9
GRADE 9
Module No. 5 Module Title: PERFORM PREVENTIVE AND

THERAPEUTICMEASURES
15
MODULE 5
MODULE TITLE : PERFORM PREVENTIVE AND

THERAPEUTIC MEASURES
CODE : TLE-AFPA9RP-IV a-d -6
CONTENT STANDARD PERFORMANCE STANDARD

The learner demonstrate The learner independently
understanding in the effective health demonstrates the knowledge, skills
and sanitation management program and attitudes required to perform
and practices for successful poultry effective preventive and therapeutic
production. measures in poultry production.
I. INTRODUCTION
This lesson deals with poultry parasites and diseases, their prevention and
control. This lesson will also serve as an important guide for the learners in
familiarizing some of the common poultry parasites and diseases as well as their
prevention and control, which learners and prospective poultry raisers should
know. The knowledge and skills in this particular Module is an important aspect
of managing a poultry farm.
The learners and potential poultry raisers should also bear in mind that
diseases should not be considered as the ultimate deterrent in raising poultry,
simply because, diseases can be prevented and controlled if they have the
proper knowledge and skills in doing so.
At the end of this Module, students should be able to:
1. identify poultry parasites and diseases based on their signs and

symptoms;
2. apply preventive measures in accordance with industry and farm
production standards;
3. observe strictly precautionary measures in the use of biologics: and
4. implement medication and vaccination programs in accordance with
industry and farm production standards.
Let’s find out how much you already know about selecting and procuring
stocks for egg/meat production. Answer the questions below. Write only the letter
of the correct answer in your activity notebook.
1. A practical way to hasten the adaptive efficiency of chickens to discharge

infection is to _______.
a. deprive them of feed and water
b. expose birds to inclement weather
c. expose them to extreme temperature
d. use antibiotic- vitamin-mineral supplements
2. To prevent the occurrence of pest and diseases, construct poultry houses
that will provide adequate ventilation and facilitate cleaning, disinfection
and maintenance of _______.
a. sanitary conditions
b. vaccination facilities
c. medication supplies.
d. utilities.
2
3. One of the efficient ways to eliminate infectious organisms from the farm
is to practice periodic _______.
a. partial depopulation
b. compartment depopulation
c. complete depopulation
d. cage depopulation
4. Disease infestation is more likely to occur when ______

a. there is an insufficient space for feeder and waterer.
b. the bird quarters are overcrowded.
c. there is an improper hygiene and sanitary measure.
d. the selection a, b and c happens.
5. An impairment that interrupts the performance of the vital functions of

poultry birds is called _______.
a. inclement weather
b. disease
c. parasites
d. cannibalism
6. The following are signs of Chronic Respiratory Diseases (CRD)

EXCEPT_____.
a. gasping, coughing, rattling of the windpipe
b. foamy exudates in the eyes
c. reduced feed consumption and lose of weight
d. tracheal rales, sneezing, coughing, watery or sticky discharge
from the nostrils, swelling of the face
3
7. What is the most important thing to do when disease starts in a flock?
a. Dress all birds affected by the disease
b. Let the disease attack the flock
c. Market all your stocks
d. Prevent the disease from spreading
8. The following are possible sources of infection which can bring health
risks to the flock EXCEPT ______.
a. improper disposal of dead birds
b. improper lighting
c. improper disposal of manure
d. unsanitary surroundings
9. To prevent disease outbreak in the farm, which should NOT be included

in a vaccination program?
a. 8-10 days- NCD
b. 11-20 days- NCD
c. 21-24 days- Fowl Pox
d. 26-28 days- NCD
10. Which of the following is an effective treatment for INFECTIOUS

CORYZA (Colds or SIPON)?
a. Broad spectrum antibiotics applied in feed and water and sulfa
preparation
b. Vitamin D and extra phosphorous
c. No effective treatment against the disease
d. Vaccination
4
LESSON 1
POULTRY DISEASES AND PARASITES: THEIR

PREVENTION AND CONTROL
WHAT TO KNOW?
At the end of the lesson, learners should be able to:

a. identify pest and diseases through its characteristics;
b. demonstrate skills in preventing poultry parasites and diseases effectively;
and
c. practice the proper process of vaccination and its precautions.
PROCESS
Poultry diseases are one of the major setbacks in poultry production. A
disease is an impairment that interrupts or modifies the performance of the vital
functions of poultry. It is usually characterized by inherent weakness. Poultry
raisers suffer considerable losses when their birds are attacked by diseases. The
spread of diseases poses a grave threat to the poultry industry. Some poultry
raisers are never able to recover from losses due to diseases.
However, diseases should not be considered as the ultimate deterrent to

raising poultry because diseases can be controlled and prevented.
When diseases start in a flock, the most important thing to do is to act

quickly to prevent the disease from spreading. It is only through prompt action
and care that damages of poultry diseases may be reduced to the minimum.
Precautionary measures should be undertaken immediately and, whenever
possible, treatment should begin at once.
5
For the prevention of infectious diseases, observe the following guidelines:
1. Construct poultry houses that will provide adequate ventilation and

facilitate cleaning, disinfection, and maintenance of sanitary conditions.
Poultry houses should preferably be fenced with chicken wire or any other
suitable materials to provide protection from other animals that may serve
as carriers of diseases or be a nuisance to the general comfort of the
flock.
2. Provide the flock with comfortable quarters equipped with proper fixtures.
Overcrowding, lack of feeding and watering space and substandard
brooding procedures can easily cause the outbreak of a disease.
3. If possible, practice the all-in-all-out methods of raising poultry to allow a

rest period between operations. Periodic complete depopulation is an
efficient way to eliminate infectious organisms from the farm as many of
these cannot survive a long period of time without a susceptible host.
4. Purchase stocks from reputable sources. Well-established hatcheries

usually have better management and health practices that produce better-
quality, disease- free, and disease resistant chicks.
5. As much as possible, the flock should not be exposed to stresses such as

inclement weather, extremes in temperature, and a series of vaccination,
shipment from far places. feed and water deprivation which can
undermine the resistance of birds to infection. Since some of these
stresses cannot be avoided, pain killing / soothing measures must be
instituted to lessen their adverse effects. The use of antibiotic-vitamin-
mineral supplementations are practical to hasten the adaptive efficiency of
the chicken’s body and help discharge the infection.
6
6. Use nutritionally balanced
feeds and rations, and
provide clean drinking
water at all times.
Malnutrition can cause
specific diseases or make
the flock susceptible to
other diseases.
Courtesy of MMFSL Students
7. Practice effective management of poultry manure and other animal waste.

These are possible sources of infection, organisms and parasites which
can bring health risks to the flock. Properly disposed animal manure and
excrement can be processed into fertilizers for plants.
8. Isolate sick birds and dispose dead birds immediately so as not to spread
infection by contaminating the feeds, water, and equipment.
9. Maintain poultry records. These records are useful gauges in determining

the profitability and efficiency in production and in keeping track of the
general health problems encountered in the project.
10. Consult the services of a veterinarian in case of an outbreak of a disease

which is beyond your control. Almost all diseases are easier to cure at the
early stages of infection.
Disease outbreak can be prevented by instituting vaccination
program. Below is a sample vaccination program format.
7
Age of Type of Route of
Remarks
Birds Vaccine Administration
8-10 days NCD or Intranasal Chicks from unvaccinated
Avian Pest parents may be vaccinated as
Vaccine early as 3 days of age
21-24 days Fowl Pox Wing web May not be given to areas where
Vaccine the disease is not common
26-28 days NCD Intranasal or Chick protection 10-14 after
Intramuscular vaccination. Revaccinate if
protection is low.
Note: Follow manufacture’s recommendation or consult veterinarian for a successful
vaccination practice.
8
COMMON DISEASES OF POULTRY
INFECTIOUS DISEASES
SEASES
These are diseases

iseases that can be
transmitted to other stocks through
direct contact, air, mechanical means
and even by farm visitor.
Courtesy of MMFSL Students

AVIAN PEST (New Castle Disease)
Causal New Castle Disease Virus
organism
• Direct contact with the nasal and mouth discharges of
infected birds
• Airborne transmission
Transmission • Through mechanical means such as being carried by
birds, predators, etc.
• Farm visitors with contaminated clothes and shoes
• Sharp drop in feed intake; d
decrease
ecrease in egg production
• Gasping, coughing, rattling of the windpipe, coarse
chirping, paralysis, twisting of neck and head, and high
Signs mortality of birds.
• Vaccination,( consult your veterinarian for a program
suited to your operation)
Prevention • Disinfecting
ecting all watering and feeding equipment
• Isolating infected birds from healthy ones
Treatment • No known treatment
9
CHRONIC RESPIRATORY DISEASE (CRD)
Causal organism Mycoplasma gallisepticum

• CRD organism is egg-borne; exposure to infected flock
• Airborne
• Contaminated feed, water and farm equipment. Direct
Transmission contact with the nasal and mouth discharges of infected
birds
• Tracheal rales, sneezing, coughing, watery or sticky
discharge from the nostrils, swelling of the face
• Foamy exudates in the eyes
Signs • Reduced feed consumption and loss of weight
• Rapid spread, decreased egg production
• Rigid sanitation
Prevention
Treatment • Broad spectrum antibiotics, either by injection or mixed
with the feeds or drinking water
10
FOWL FOX
Causal Virus
organism
• Spread by mosquitoes which feed on pox-infected birds;
direct contact
Transmission • Mechanically transmitted by visitors, wild birds and
predators
• Dry form-characterized by the formation of black wart-like
nodules on the skin of the face, in the region of the comb,
wattles, and around the eyes, causing the latter to swell and
close. There is usually profuse eye discharge.
• Wet form-characterized by the presence of whitish yellow
Signs growth of the pharynx, larynx, and windpipe. Because of the
growth, there is difficulty in breathing which will result in
death
• Vaccination with fowl pox vaccines. Mosquito control by
Prevention spraying with insecticides.
11
There is no effective treatment against the disease. In the wet
form, removal of the wart-like growth in the throat usually
Treatment leads to recovery. In the dry form. the early application of
tincture of iodine directly on the wart-like growth has been
found to give beneficial result.
INFECTIOUS CORYZA (Colds or Sipon)
Causal Haemophilus gallinarum

organism
• Through the air, direct contact through contamination of
the feed , water equipment
Transmission • Sudden change in temperature
• Unsanitary housing conditions
• Swelling of the face and wattles and discharge from the
nostrils, which at first is watery becomes sticky and with
Signs foul odor as the disease progresses
• Decrease in feed intake
• In laying flock, decrease in egg production
• Strict sanitation of the farm. Immediate isolation of sick
Prevention birds
• Avoid stress conditions
• Broad spectrum antibiotics applied in feed and water and
Treatment sulfa preparation
Other Common Poultry Diseases and Their Treatment:
1. INFECTIOUS BURSAL Disease (GUMBORO). This is a highly contagious

viral infection which can cause increased mortality and reduce growth rate in
chicks from two to six weeks of age. The disease is prevalent whatever
12
poultry is kept. Live and killed vaccines are available. These vaccines can
induce high levels of maternal antibodies in chicks which give protection for
about four to five weeks.
2. AVIAN MALARIA. This is a protozoan infection of the blood stream in tropical
areas which is spread by mosquitoes. Avian malaria is characterized with the
chickens dropping their heads and frequent chilling. It causes reduced egg
production and eventually results in mortality. There is no known effective
treatment. However, maintenance of sanitation and hygiene through proper
drainage will eliminate the growth of the mosquito carriers to prevent this
disease.
3. COCCIDIOSIS- This disease is one of the most dangerous diseases among
poultry. It is caused by small protozoan parasites called coccidian which
attack the digestive system. Chicks from two weeks to three months old are
highly susceptible. Chicks suffering from this disease become droopy and
depressed.
4. NON-INFECTIOUS DISEASES
a. Cage Layer Fatigue. This ailment is characterized by paralysis with thin
brittle bones resulting frequent. It occurs in high producing commercial
layers kept in cages. Most often, it is associated with deficiency of calcium
and phosphorous in the diet. Treatment with Vitamin D and extra
phosphorous may be helpful.
b. Scaly Leg .This disease caused by mites burrowing under the scales of
the poultry’s legs and feet. As a
result, the shanks become enlarged
and roughened, and in serious cases,
the affected birds may become lame.
The disease may be treated by
brushing off the crust after soaking
the legs in soapsuds, and coating the
clean portions with creolized Vaseline. Taken from Tech-Voc. Module
13
Dipping the legs in kerosene and coconut oil mixture of one to one
proportion is another effective treatment for scaly leg.
Among the Internal and External Parasites that Infest Poultry

are the following:
Internal Parasites
1. Intestinal worms.. The most common intestinal worm is the roundworm and
tapeworm. Roundworms are long, cylindrical, and vary in size from a
centimeter or less to more than ten centimeter
centimeters
s in length. Tapeworms are long,
flat and segmented. Young birds that are affected with intestinal worms
become very thin, dull and sleepy. Drugs to control worms are available in the
local market.
The Life Cycle of Intestinal Worm

Taken from
om Tech-Voc.
Tech Module
14
External Parasites
1. Lice. They do not cause serious harm to adult fowls, except when
they are heavily infested, when chicken lose vigor and become
susceptible to other diseases. Laying flocks heavily infested with lice will
not lay eggs
gs regularly. A good insect powder like sodium fluoride may be
sprinkled underneath the feathers to kill the lice. Nicotine sulfate solution
applied in the upper surface of the roost will also keep the flock free from
lice.
2. Mites.. Layers are disturbed by mites. Infested young chicks lose their vigor
and vitality and become emaciated. Effective preventive measures against
mites are cleanliness, dry surroundings, good ventilation, and sufficient
sunlight. To control mites ,a nest that is badly infested shoul
should
d be burned
and roost, nest, and walls of the house should be painted with nicotine
sulfate solution.
15
The Life Cycle of Mites
Tech Module
Guidelines for Vaccination
1. Vaccinate only the healthy birds as much as possible

possible.
2. Vaccines should be purchased fr
from a reliable source. Use vaccines
vaccine that
are properly kept or refrigerated.
3. Do not buy or used expired vaccine
vaccines and those with broken seal. Always
check the expiration date and read the label for instruction. Check all
the contents for any sign of damage, like discoloration, moldy
growth and the like.
4. Vaccination direction and schedule should be strictly fallowed.
5. When there is a disease outbreak in the farm such as Chronic, Respiratory
Disease Infectious CORYZA and COCCIDIOSIS, vaccina
vaccination
tion must not be
administered.
16
6. Clean only and wipe dry the surface of the rubber stopper of vaccine vials
with sterile absorbent cotton before inserting needles.
7. Use only approved diluents for vaccines, preferably use one that comes
on the vaccine.
8. Vaccine should be administered within one hour after reconstitution.
9. Empty vials and left over of reconstituted vaccines should be properly
dispose immediately.
10. Unnecessary stress to the birds should be avoided particularly during
vaccination time.
11. If there is a disease outbreak in the farm, a veterinarian should be
consulted.
Farm Waste Disposal
1. Manure – Cchicken manure can be utilized as soil fertilizer by drying

and mixing them to the soil and as fish feed.
2. Dead birds – Dead birds can be disposed properly by burying or
burning.
Bury dead birds at least three feet below soil surface. Apply lime to
the dead birds before covering them with soil.
Burning of dead birds should be done in an enclosed farm facility to

avoid any possible contamination of the place and other animals.
17
Answer the following questions. Write only the letter of your answer in
your activity notebook.
1. What is the most important thing to do when disease starts

in a flock?
a. Dress all birds affected with the disease.
b. Let the disease attack the flock.
c. Market all your stocks.
d. Prevent the disease from spreading.
2. An impairment that interrupts the performance of the vital

functions of poultry animal is called _______.
a. disease
b. inclement weather
c. parasites
d. cannibalism
3. Disease infestation is more likely to occur if_____.

a. there is insufficient space for feeder and waterer.
d. the selection a, b and c is present.
infection is to ________.
a. expose birds to inclement weather
b. expose them to extreme temperature
c. deprive them of feed and water
. d. use antibiotic- vitamin-mineral supplements
18
5. The following are possible sources of infection which can bring health risks to
the flock EXCEPT_______.
b. improper disposal of manure
c. unsanitary surroundings
d. improper disposal of dead birds, manure and unsanitary surroundings
TRANSFER
Implement preventive measure against diseases
1. Following the vaccination program for birds, prepare and undertake

medication and vaccination for broilers and layers. Consult a veterinarian
or poultry supply store owners to find out what available drugs are effective
in preventing and controlling common poultry parasites and diseases.
2. Proceed to some poultry farm in your locality to find out which diseases and
parasites are the most prevalent. Ask the owners about the preventive and
control measures they use in treating these common diseases and
parasites.
19
Answer the questions below. Write only the letter of the correct answer in
your answer sheet.
infection is to _______.
a. deprive them of feed and water
b. expose birds to inclement weather
c. expose them to extreme temperature
d. use antibiotic- vitamin-mineral supplements
2. To prevent the occurrence of pest and diseases, construct poultry houses
that will provide adequate ventilation and facilitate cleaning, disinfection
and maintenance of _______ .
a. sanitary conditions
b. vaccination facilities
c. medication supplies
d. utilities.
3. One of the efficient ways to eliminate infectious organisms from the farm
is to practice periodic ______.
a. periodic partial depopulation.
b. periodic compartment depopulation.
c. periodic complete depopulation.
d. periodic cage depopulation.
4. Disease infestation is more likely to occur when
a. there is an insufficient space for feeder and waterer.
d. the selection a, b and c happens.
20
5. An impairment that interrupts the performance of the vital functions of
birds is called _______.
a. inclement weather
b. disease
c. parasites
d. cannibalism
6. following are signs of Chronic Respiratory Diseases (CRD)
EXCEPT ______.
a. gasping, coughing, rattling of the windpipe
b. foamy exudates in the eyes
c. reduced feed consumption and lose of weight
d. tracheal rales, sneezing, coughing, watery or sticky discharge
from the nostrils, swelling of the face
7. What is the most important thing to do when disease starts in a flock?

a. Dress all birds affected by the disease.
b. Let the disease attack the flock.
c. Market all your stocks.
d. Prevent the disease from spreading.
8. The following are possible sources of infection which can bring health
risks to the flock EXCEPT _______.
b. improper lighting
c. improper disposal of manure
d. unsanitary surroundings
9. To prevent disease outbreak in the farm, which should NOT be included
in a vaccination program?
a. 8-10 days- NCD
b. 11-20 days- NCD
c. 21-24 days- Fowl Pox
d. 26-28 days- NCD
21
10. Which of the following is an effective treatment for INFECTIOUS
CORYZA (Colds or SIPON)?
a. Broad spectrum antibiotics applied in feed and water and sulfa
preparation
b. Give Vitamin D and extra phosphorous
c. There is no effective treatment against the disease
d. Vaccination
VI. SUMMARY/FEEDBACK
This Module is a source of knowledge and skills in preventing and

controlling possible poultry diseases and parasites to ensure the success of the
enterprise.
GLOSSARY
Disease - any deviation from the normal conditions of the body

Excrement - waste matter taken out from the animals’ body
Hygiene - cleanliness
Inclement weather - bad weather
Infectious diseases- transmittable diseases
Manure - chicken droppings
Outbreak - violent break of disease affecting large number at once
Parasite - an organism that lives on or in another organism to
obtain its food
Prevention - an advance measure to eliminate the possible
occurrence of pest and disease to the flock
Sanitation - it is the removal of the disease-causing organism
Susceptible - easily affected
22
Vaccine - refers to live and controlled causal organisms of
certain diseases for immunization
Veterinarian - an animal doctor
Vaccination - the introduction of live but weak disease causing
organism to develop immunity
RESOURCES
Laying hens Chicks to be vaccinated
Lighting facilities Antibiotics/medicines or
Catching crate Veterinary Drugs
Record notebook Syringes and needles
REFERENCES
Anacleto B. Coronel, MS., DVM, A primer on Animal Husbandry, Verde

Bookstore, 1971
Technology and Livelihood Education III .Agriculture and Fishery, SEDP

SERIES, 1992
23
TECHNOLOGY AND LIVELIHOOD
EDUCATION
(ESPECIALIZATION)
GRADE 9
GRADE 9
Module No. 6 Module Title: PRE- AND POST-HARVEST ACTIVITIES
2
Content Standard Performance standard
independently the knowledge, skills performs pre-and post-harvest activities
and attitudes required in the successful in poultry production properly.
pre- and post-harvest activity in poultry
production
MODULE 6
MODULE TITLE : PRE AND POST HARVEST ACTIVITIES
I. INTRODUCTION
This Module is intended to provide the learners with knowledge, skills and
attitudes that can guide them in undertaking the activities about proper pre- and
post-harvest activities in poultry production. This Module also aim to give the
learners a chance to undergo actual venture in harvesting and marketing of poultry
products to turn the produce of the flock into profit and not into junk.
This Module contains pre-assessment, summative assessment and activities

that also lead the learners and prospective raisers to assess their ability and
capability in handling poultry products.
At the completion of this Module, the learners should be able to:
1. demonstrate proper harvesting of eggs using appropriate materials;

2. apply and observe proper handling, sorting, storing and marketing poultry
products: and
3. compute and analyze records kept to evaluate the viability of the project.
1
III. PRE- ASSESSMENT
Let us find out how much you already know about handling, sorting,
storing and marketing poultry products. Select the letter of your answer and
write it in your activity notebook.
1. Among the choices below, select the biggest and heaviest eggs.
a. Extra large
b. Jumbo
c. Medium
d. Large
2. The ideal temperature for storing eggs is_____.
a. 13 – 15ºC
b. 13 – 20ºC
c. 15 – 25ºC
d. 15 – 30oC
3. Which is NOT true when maintaining high quality eggs for the market?
a. Dirty eggs must be washed and rinsed.
b. Dirty eggs should be cleaned with lukewarm water.
c. Dirty eggs should be washed with cold water and dried under the sun.
d. Dirty eggs should be cleaned before marketing.
4. Which is TRUE about clean and quality eggs?
Quality eggs _______ .
a. are long stored eggs.
b. command a better price.
c. command a lower price.
d. have poor hatchability.
5. Classifying eggs according to their sizes and quality is called______.
a. grading
b. harvesting
c. marketing
d. storing
2
6. The weight of a peewee egg is_____.
a. below 41 grams
b. 41 -47 grams
c. 48 -54 grams
d. above 68 grams
7. Egg should be stored in a room with relative humidity of_____.
a. 60-65%
b. 65-70%
c. 70-75%
d. 70-80%
8. Eggs should be collected from the laying house at least____.
a. once a day
b. 1 -2 times a day
c. 2 – 3 times a day
d. 3 – 4 times a day
9. For an appropriate material for egg collection, one may use____.
a. empty cans
b. empty sacks
c. woven basket
d. wooden box
10. Eggs must be stored in the egg tray _____.
a. with small end down
b. with small end up
c. upside down
d. in any position
3
LESSON 1
HARVESTING OF TABLE EGGS
To maintain the quality of harvested eggs, we should follow proper handling

during harvesting, sorting and storing to ensure maximum production and to have
quality products for the market.
WHAT TO KNOW?
1. identify appropriate materials used in harvesting eggs;

2. harvest eggs using appropriate materials;
3. demonstrate proper handling of harvested eggs according to the
standard operation procedures; and
4. appreciate the importance of proper handling poultry products.
PROCESS
Gather Eggs Regularly
Proper harvesting is done to have quality egg for the market. Use an open
woven basket for gathering and egg grader for sorting. It is good to collect eggs two
to three times a day to avert the danger of being broken or becoming extremely dirty
by hens treading on them. Any violent motion on the egg such as shaking and jarring
should be avoided as this can rapture the internal membranes and the eggs became
useless for incubation. Eggs not intended for hatching should be set aside to be
used as table egg and for selling to the market.
To maintain the quality of eggs, dirty eggs must be washed and rinsed with
clean lukewarm water within the hour they are picked from the nest. It is important to
clean dirty eggs before they are brought to the market so that they command a better
price.
4
After harvesting the egg, it is important to sort/classify them according

to sizes. To small farm units, a manual egg-grader is sufficient.
However, in large layer operations, automatic egg-grader machines are

needed. The eggs should also be sorted according to the condition of their content,
cleanliness, shape and color of the eggshell.
Eggs must be stored with the small end down on clean trays. Ideally,
o
eggs must be stored in a room of 13-15 C (55-560 o F ) with 70-75 % humidity to
control growth of molds and fungi caused by high humidity. Walls and floors of the
room should be scrubbed frequently with a suitable disinfectant. Always keep the
egg room clean and free from odorous materials. Eggs can easily absorb odors from
these materials.
To maintain the quality of eggs we should follow proper handling

during harvesting, sorting and storing to ensure maximum profit.
5
Read carefully the following questions. Write only the letter of your correct
answer in your activity notebook.

c. upside down
d. in any position
2. To avert the danger that eggs might be broken and get extremely dirty, eggs
should be collected ______.
a. 2 – 3 times a day
b. d 3 – 4 times a day
c. once a day
d. every time they are laid
3. Shaking or jarring the eggs may____.
a. clean the eggshells
b. improve the quality
c. increase the weight of the eggs
d. rapture the internal membranes
4. What management practice is vital prior to marketing of eggs?
a. Grading
b. Jarring
c. Shaking
d. Storing
5. The eggs should be sorted according to the_____.
a. color of the eggshells
b. condition of their content
c. size
d. day of harvest
6
TRANSFER
1. Proceed to the school poultry house and demonstrate proper harvesting,
sorting, and storing eggs using appropriate materials and following the
procedures learned in this lesson.
2. Write a short paragraph about your most exciting experience as you perform
harvesting, sorting, and storing eggs.
GLOSSARY
Harvesting - collecting produce at the right time
Gathering - act of harvesting
Storage - safekeeping for future use
Egg grader - device used in sorting eggs
RESOURCES
Wooven basket
Egg trays
Egg grader
Egg boxes
Egg cart
Dust coats
Hand gloves
Boots
REFERENCES

A Primer on Animal Husbandry, Verde Bookstore, 1971
Technology and Livelihood Education III,

Animal Production, SEDP SERIES, 1992
Tech-Voc. Module (raise poultry
7
LESSON 2
MARKETING OF POULTRY PRODUCTS USING APPROPRIATE

MATERIALS
This lesson will provide the learners information on how to prepare the poultry
products for proper sorting, storing and marketing.
This lesson also deals with the profitable way of marketing poultry products.
Marketing involves knowledge on the law of supply and demand. When the
supply is low and the demand is high, and the price is high. To expect returns, plan
the right time of producing more. Do this specially when the price of the product is
high and there is great demand. Always remember that profit making is the goal of
any business venture.
WHAT TO KNOW?
After this lesson, learners should be able to:
1. classify eggs in accordance with the industry standard;

2. observe and conduct proper storage of eggs in accordance with the
industry standard;
3. identify possible market for the products;
4. market the products to prospective costumers; and
5. develop awareness in the proper disposal of products and dignity of labor
8
PROCESS
The standard for size set by the Bureau of Product Standards are the following;
Size Weight of egg

Peewee below 41grams
Small 41-47 grams
Medium 48-54 grams
Large 55-61 grams
Extra large 62-68 grams
Jumbo Above 68 grams
Sorting and grading eggs ( Courtesy of MMFSL Agri. Class
Graded eggs (taken from Tech-Voc. Module
9
MARKETING EGGS
A greater portion of eggs produced in the farms, backyards and other sources
should be fresh when marketed. This means that the eggs have not been handled
unnecessarily nor have been treated. However, if production is high and there is less
demand for eggs in the market, surplus eggs may be preserved in cold storage for
future use. Other egg producers practice other preservation methods like the use of
lime water and immersion of eggs in boiling water for a short period.
To be successful in egg production, it is not enough to produce eggs at a high

level of efficiency. It is important to establish a marketing scheme where outlet of
your produce is always available especially when layers are raised commercially.
Where chickens are raised in small number, eggs produced may be used for home
consumption or sold directly to consumers.
Whether eggs are produced in large or small quantities, a method should be

adopted to ensure the availability of fresh eggs to the consumers.
MARKETING BROILERS
Poultry raisers consider marketing as a part of the production cycle. To have

adequate income from broiler production, marketing should be efficiently and
effectively planned. One must survey good market outlets to establish a successful
marketing system.
The most profitable way to market broilers is by directly selling live broilers to
the consumers. The product of most small-scale broiler projects are sold in this
manner. Better profit is attained by eliminating the services of middlemen and
promptly disposing the broilers as soon as they reach the ideal market age.
10
When to Harvest Broilers?
Before, broilers were known as 45-days in the market because they are
harvested in 45 days. Today, commercial farms of broiler integrators harvest their
stock as early as 35 days.
Importance of Ready Market for Broilers
Ready market for broilers should be determined even at the very start of the project
for the following reasons:
1. broilers should be marketed at the right age for this will give high quality
meat;
2. broilers with high quality meat is preferred by consumers;
3. it helps the raisers avoid additional investment;
4. it gives the raisers chance for another batch of broilers to raise; and
5. this can give higher income for the raiser
MARKET TYPES OF BROILER
The target weight for broilers nowadays is 1.55 to 1.6 kilograms in 35 days.
However, market types of broilers are classified into three groups, according to
weight, namely: large, medium and small. A pair of large broilers weighs from 3.75 to
4.0 kgs. or 1.87 to 2 kgs each. Large broilers are used extensively as fryers and are
11
in great demand during the holiday seasons. Medium broilers weigh from 1 to 1.5
kgs each. The medium broiler is very popular and commands the highest price
during the broiler season. Small broilers weigh from ½ to 1.0 kilogram. This grade of
broiler is the most expensive for the consumer and is used only in hotels and
restaurant trade. Among the three types, small broilers are the most expensive from
the stand point of both supply and demand, especially during the season of high
prices.
It should be emphasized though that commercially, it is not recommended for

the flock to stay in the farm longer than 35 days since the animals will only consume
feeds given them without much corresponding increase in weight.
Desirable Features of Broilers for Market
a. It should be full-feathered and well filled out, especially the breast and thigh.
b. It should have a compact form.
c. Its meat should be of good quality (tender, juicy and free from excessive
connective tissue).
d. It should have yellow skin and shank.
e. It should be light or white-feathered.
f. First class broilers have small comb and wattles, shanks and feet and short
legs.
Marketing Broilers
1. Live – In this system, broilers are marketed by getting the individual or group
live weight.
2. Dressed – In this system, the raiser will get the carcass weight of the dressed
chicken for marketing.
12
3. Dressing Percentage – This is the weight of the animal after slaughter
removing all the internal organs as well as inedible portions over the live
weight multiplied by one hundred (100). Ideal dressing percentage for chicken
is more or less seventy five percent (75%).
Directions: Choose the best answer. Write only the letter of the correct answer
in your activity notebook.
1. Market types of broilers are classified into three. Which is NOT included?
a. 0.5 to 1 kilogram
b. 1 to 1.5 kilograms
c. 1.87 to 2 kilograms
d. more than 2 kilograms
2. Large broilers are used extensively for_____.

a. broilers c. Layers
b. fryers d. Fattener
3. Which is NOT a desirable feature of broilers for market?

a. Big comb, wattles, shanks and feet
b. Full feathered and well – filled out breast andthighs
c. Light or white-feathered
d. Yellow skin and shanks
4. The most profitable way to market broilers is _____.

a. direct selling to consumers
b. selling to middlemen
c. selling directly to the market
d. selling it dressed to the market
13
5. Broiler nowadays are harvested when they reach ________ .
a. 30 days
b. 35 days
c. 40 days
d. 45 days
TRANSFER
1. Visit local market to determine the sale of eggs. Find out the consumers’
demand and the price per egg. Compare the prices of extra large, large,
medium, and small eggs. Which size of eggs is most patronized by
consumers? Draw a conclusion and discuss this in the class.
2. Market given poultry products inside or outside the school compound. Report
the result to the teacher for evaluation.
3. Visit the school’s broiler project and identify which among the stocks are
ready for market (Age and desirable features for marketing broilers should be
the basis of determining birds ready for market).
4. Get the live weight of the broilers ready for marketing. Record the total weight
of the broilers after being slaughtered. Compute for dressing percentage.
Report the result to the teacher for evaluation.
14
IV. SUMMATIVE ASSESSMENT
Direction: Let us find out how much you already know about handling, sorting,
storing and marketing eggs. Select the letter of your answer and write it
on your answer sheet.
1.Among the choices below, select the biggest and heaviest eggs.
a. Extra large
b. Jumbo
c. Large
d. Medium
2. The ideal temperature for storing eggs is_____.
a. 13 – 15ºC
b. 13 – 20ºC
c. 15 – 25ºC
d. 15 – 30o
3. Which is NOT true when maintaining high quality eggs for the market?
a. Dirty eggs must be washed and rinsed.
b. Dirty eggs should be cleaned with lukewarm water.
c. Dirty eggs should be washed with cold water and dried under the sun.
d. Dirty eggs should be cleaned before marketing.
4. Which is TRUE of clean and quality eggs?
a. Buyers prefer to buy long stored eggs.
b. They command a better price.
c. They command a lower price.
d. They have poor hatchability.
5. Classifying eggs according to their sizes and quality is called______.
a. grading
b. harvesting
c. marketing
d. storing
15
6. The weight of a peewee egg is_____.
a. below 41 grams
b. 41 -47 grams
c. 48 -54 grams
d. above 68 grams
7. Egg should be stored in a room with relative humidity of_____.

a. 60-65%
b. 65-70%
c. 70-75%
d. 70-80%
8. Eggs should be collected from the laying house at least____.

a. once a day
b. 1 -2 times a day
c. 2 – 3 times a day
d. 3 – 4 times a day
9. For an appropriate material for egg collection, one may use____.

a. empty cans
b. empty sacks
c. woven basket
d. wooden box

c. upside down
d. in any position
16
V. SUMMARY/FEEDBACK
The lessons taken up by the learners in this Module are useful in

performing the task of proper harvesting, handling, sorting, storing and
marketing poultry products for a successful conversion of farm products into
profit. On the other hand, maximum production may only be realized if the raiser
can prevent and control possible occurrence of pest and diseases in the farm,
That is the right reason for the learners to take up the next lesson.
GLOSSARY
Pewee - the smallest size of the egg of a chicken

Demand - refers to needs or desires
Supply - good or commodities
Market - place where the goods are sold
RESOURCES
Woven basket Egg cart

Egg trays Dust coats
Weighing balance Hand gloves
Egg boxes Boots
REFERENCES
Anacleto B. Coronel, MS., DVM., A primer on Animal,

San Miguel Foods, Inc. Contract Growing, 2012
Technology and livelihood Education III, Agriculture and
Fishery. Animal Production, SEDP SERIES, 1992
Tech-Voc. Module
17

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Grade 9

GOP – Textbook Funds

Poultry Production Page 3

Animal Production (Poultry Production) – Grade 9

Published by the Department of Education

Development Team of the Learner’s Material

Consultant: Andres Z. Taguiam, Ph.D.

Illustrators: Erich David Garcia

Subject Specialists: Albert B. Erni and Emmanuel S. Valdez

Management Team: Jocelyn DR Andaya, Bella O. Mariñas and

Layout Artist and Encoders: Jocelyn M. Gamo and Joel G. Castillo

Printed in the Philippines by ____________

Department of Education-Instructional Materials Council Secretariat (DepEd-IMCS)

Poultry Production Page 4

LESSON 1. Recognize Personal Entrepreneurial Competencies (PECs)

LESSON 2Environment and Marketing (E&M)

MODULE 1. SELECTING AND PROCURING POUTRY STOCKS

LESSON 1. Select and Procure Poultry Stocks to Raise

LESSON 2. Sources of Stocks for Egg and Meat Production

LESSON 3. Evaluate Status of Strain to Raise

MODULE 2. PROVIDE FEEDS AND IMPLEMENT FEEDING PRACTICES

LESSON 1. Purposes of Feeding Chicken

Poultry Production Page 5

LESSON 1. Systems of Brooding

LESSON 2. Conditions for Successful Brooding

MODULE 4. PROPER FLOCK MANAGEMENT PRACTICES

LESSON 1. Perform Proper Flock Management

Poultry Production Page 6

LESSON 1. Poultry Diseases and Parasites; their Prevention and Control

MODULE 6. PRE AND POST-HARVEST ACTIVITIES

LESSON 1. Harvesting of Eggs

LESSON 2. Marketing of Poultry Products

Poultry Production Page 7

Module 1: Personal Entrepreneurial Competencies

EXPLORE Your Understanding

- How can one ensure entrepreneurial success?

Poultry Production Page 8

- The learner demonstrates understanding of Personal

- The learner prepares an activity plan that addresses his/her

1. Why is there a need to assess one’s personal characteristics, attributes,

2. What are the personal entrepreneurial competencies of a successful

3. Why is it necessary to compare one’s personal characteristics, attributes,

4. How do you relate your PECs to the PECs of a successful entrepreneur?

Hello there! Are you ready to assess yourself to become a

Poultry Production Page 9

Directions: Match column A with Column B. Write the letter of your

_____1. Ability to set realistic a. Hardworking

Poultry Production Page 10

Directions: Read and study the situation that describes entrepreneurial

2. Which of the following is NOT considered as a characteristic of an

Poultry Production Page 11

5. Mrs. Magno tells Mary, her best friend

This time evaluate your own personal entrepreneurial

Poultry Production Page 12

Directions: Below is a list of Personal Entrepreneurial Competencies (PECs) of

My Personal Entrepreneurial Competencies

Did you enjoy examining your PECs? You can become a

Poultry Production Page 13

Poultry Production Page 14

Poultry Production Page 15

FIRM UP your Understanding

Activity 1: Assessing the PECs of a Practitioner

Direction: Refer to Activity 2 (Aligning ones PECs) on page 10 to perform the