Poultry Module

POULTRY PRODUCTION AND MANAGEMENT
Page 1 of 126
Document No. 1
Date Developed:
ANIMAL Issued by:
10/01/2019 Page i of 120
PRODUCTION MCTI
POULTRY CHICKEN Developed by:
NCII JULIUS MARVILLA
Revision # 00
MODULE TITLE: POULTRY PRODUCTION MANAGEMRNT PRACTICES
MODULE DESCRIPTION:
This unit covers the knowledge, skills and attitudes required to Animal
Production (Raised Poultry) efficiently and effectively. It includes selection
and procurement of stock, maintenance of optional environment for broiler
stock, and implementing health programs.
SUMARRY OF LEARNING OF OUTCOMES:
Upon completion of this module, the trainee/student must be able to:
1. Section and procure stock

2. Provide feed and implement feeding practices
3. Maintain optional environment for poultry
4. Observe and assess chick heath
5. Select broiler stock
6. Perform preventive and therapeutic measure
7. Carried out maintenance of poultry house and facilities
8. Maintained farm area
9. Conducted preparatory activities
10. Placed chicks and pullets in brooder house
11. Trimmed beak
12. Ret rimmed beak
13. Carried-out work completion
MODULE
1
2
TOPIC 1 CLASS ORIENTATION
TOPIC 2 POULTRY PRODUCTION AND MANAGEMENT
Objectives:
At the end of this topic the students, should be able to:
1. Define Poultry Production and Management;

2. Memorize and Familiarize the Common Poultry Terminologies; and
3. Discuss the Guidelines in Establishment of Backyard and Commercial
Poultry Enterprise.
POULTRY PRODUCTION AND MANAGEMENT
Chicken broiler and egg production are the most progressive animal
enterprises in the Philippines today. The poultry industry in fact began as a
backyard enterprise but has shifted to the formation of very large integrated
contract farming operation.
The growth of the poultry industry in the Philippines has indeed been
impressive but its problems including inefficient management and the prevalence
of many destructive poultry diseases and parasites cannot be ignored.
This manual provides technology and management know-how for poultry
3
raising which we hope present poultry raisers and prospective poultry producers
may find useful in effectively managing their poultry farms and also help them
realize substantial financial returns from their enterprises in this period of high
production cost inputs.
ADVANTAGES OF POULTRY RAISING
A. High feed efficiency or feed conversion ratio
B. Fast return on investment

C. Spreading income through the year
D. High return compared to feed cost
E. Low land requirements
F. Adaptability to both small part- time enterprises and large commercial
enterprises, and
G. The operation can be highly mechanized with output per hour or labor.
DISADVANTAGES OF POULTRY RAISING
There are problems involved in raising poultry. Among this are:

A. Serious problems with diseases and parasites
B. Need for high level of management ability especially for large commercial
flocks.
C. Need for large amounts of capital for large operations
D. Death losses may be high due to pradators and stampeding
E. Quality pof product must be carefully controlled
F. Careful marketing is required
G. High volume is needed for and economic enterprise, and
H. Problems of waste disposal and odor.
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FACTORS TO CONSIDER IN ORDER TO ENSURE SUCCESS IN ANIMAL
PRODUCTION
A. Proper selection of stocks and proper feeding

B. Proper feeding
C. Proper care and management practices
D. Proper selection and culling
E. Proper housing and facilities
F. Proper disease prevention and control,
G. Proper marketing
SCIENTIFIC NAME OF POULTRY SPECIES
1. Chicken Gallus gallus

2. Duck Anas platyrhynchus
3. Turkey Meleagris galopavo
4. Quail Coturnix coturnix
5. Guinea fowl Numida meleagris
6. Pigeon Colombia livia
7. Ostrich Struthis camelus
8. Gooose Anser anser
9. Pheasant Phasianus colchicus
10. Rabbit Oryctolagus cunniculus
TERMINOLOGIES IN CHICKEN
Backyard poultry raising- small scale poultry farming usually for home
consumption
Chick- young chicken of either sex
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Baby chick- newly hatched young chicken 1 to 10 days old
Broiler- any young chicken grow usually for 6 weeks in order that it weighs
1kg
. After that period
Capon- castrated male chick

-fattening male , the testicles of which are removed 2 to 3 months old
Domesticated chicken- all chickens that have been tamed or trained or

adapted to serve
man's needs.
Cockrel - young cock.
Pullet chick - already declared female bird, hen of chicken
Pullet - female chicken that is almost to lay eggs or just started to lay eggs
below
one year of age. Usually 9 to 20 weeks old.
Rooster (cock) - mature male chicken intended for breeding
Staigh run chick - unclassified baby chich.
TERMINOLOGIES IN PIGEON
Pigeon cock - breeding male pigeon

Pigeon hen -breading female pigeon
Squab - young pigeon from 01 to about 30 days old
Peeper - pigeon that is ready to live the nest
TERMINOLOGIES IN DUCK
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Drank-- breeding male duck
Duch hen- breeding female duct
Duckling- baby duck
TERMINOLOGIES IN GOOSE
Gander- breeding male goose

Goose - breeding female goose
Gosing- baby goose
TERMINOLOGIES IN RABBIT
Buck - breeding male rabbit

Doe - breeding female rabbit
Lapan - rabbit meat
TERMINOLOGIES IN TURKEY
Tom or Gabber - breeding male turkey

Turkey hen - breeding female turkey
Poult - a young turkey whose sex is unknown
COMMON TERMS IN POULTRY
ADG - Average Daily Gain

Animal Breeding - the art and science of the genetic improvement of farm
animals
Avian - pertaining to all species of birds, including domestic fowl.
Breed - group of animal similar in color, type and characteristic of the group.
- When mated, members of the same breed produce offspring of the same
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color,
type, and other breed characteristics.
Brood - a group of baby chicks.
Broodniness -desire of birds to set in the nest or eggs for the purpose of
hatching.
It is the natural behavior for hatching and rearing young.
Brooding - process of subjecting young animals to heat and warmth in order to
increase
the chances of survival.
Candling - is the process of subjecting the eggs to light( usually a bulb) to check
its
fertility.
Cannivalism - a habit of some fowls of picking at or eating other fowls.
Caponization - removal of the testicles whether by surgical or chemical means.
Closebreeding - mating of related animals. Term includes inbreeding and
linebreeding.
Crossbreeding - animals from parent of two different breed.
Crossbreeding - system of breeding where male of one breed is mated to
females of
another breed.
Culling - the process of eliminating non - profitable or non productive or
undesirable
Individuals.
Down Feather - refers to the feather of the newly hatched fowl.
Dubbing - the removal of the comb or wattle.
Enzymes - a complex protein produce in the living cells that cause changes in
other
substances within the body without changing itself.
Essential Amino Acid - those amino acids which are essential to the animals
and must be
supplied in the diet because the animal cannot synthesized them at
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sufficient amount to meet its requirement.
Types of essential amino acids

1. Phenylalanine
2. Valine
3. Threonine
4.tryptophan
5.isoleucine
6. Methionine
7. Histidine
8. Arginine
9. Leucine
10. Lysine
Fowls - a domesticated bird, now commonly referring to a cock or hen.
Fryer - any bird that has developed to a size suitable for frying.
Hen - mature female fowl
Heritability - proportion of the differences measure or observed between

animals that are
transmitted to the offspring.
Hybrid Vigor - increased growth rate often noted in animals resulting from first
cross
mating. It is believe that desirable traits in parents are dominant over
undesirable traits.
Hormone - is defined as a substance or chemical mediators produced by the

endocrine
glands and are carried by the blood to some distant part of the body part
9
where
it exerts its effect.
Immunity - the power of an animal to resist and /or overcome an infection to

which most of
many of its species are susceptible.
Immunize - to render an animal resistant to disease by vaccination.
Incubation - refers to the development of the birds from fertilized egg to a fully
formed
individual under optimum or favorable condition.
Laying or oviposition - the expulsion of egg outside of the reproductive tract of

birds.
Minerals
Classification:
A. Macro minerals - normally present in greater level in animal body needed
relatively
large amounts in the diet. Examples : Ca, P, Na, CI, K, Mg, and S.
B. Trace minerals - normally present at low levels in animal body or needed in

very
small amount in the diet and need not be supplement.
Types of Amino Acids:
1. alanine
2. Asparagines
3. Aspartic acid
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4. Cysteine
5. Cystine
6. Glumatic acid
7. Glutamine
8. Gycine
9. Hydroxyproline
10. Proline
11. Serine
12. Tyrosine
Nutrients - any feed constituent, or group of feed constituents of the same
general
composition that aid in the support of life. It may include synthetically
produced vitamins chemically produced inorganic salts or biogenetically
synthesized amino acid.
Nutrition - the series of processes by which an organism takes in and

assimilates food
for promoting growth.
Oviposition - the laying of fully developed eggs ( egg laying).
Ovulation - the shedding of the follicle by the ovary.
Pedigree - written record of animal ancestry.
Performance Test - measure of an animal performances, usually for a single

trait, i.e.
weight gains.
Poulard - pullet whose ovaries have been removed.
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Poultry - any domesticated fowl or it refers to all species of domestic fowls.
Progeny test - measure of individual merit, through the offspring. Test may
measure
inheritance of weight gains, conformation grades or scores, carcass
meatiness, dwarfism.
Protein - is a basic nutrients made up of amino acid and used by the body for
growth,
maintenance and reproduction of all organisms. The orderly synthesis of
protein
in the body is made possible by genes.
Protein Quality - refers to the amount and ratio of essential amino acids present
in
protein.
Classification of Proteins:
A. Simple (globular protein ) - those proteins yielding only amino acids or their
derivatives upon hydrolysis, i.e. Albumins, histones, protomins, globulins,
glutelins and prolamine.
B. Fibrous protein - consist of polypeptide chains arranged in parallel along a
single
axis to yield long fibers or sheet and constitute about 30% of total protein in
animal body, connective tissue i.e. Collagens, elastin, and keratine.
C. Conjugated protein - those that yield not only amino acid but also other
organic and
inorganic components; a type of protein in which simple proteins radicali.e.
neocleoproteins, glycoproteins, phosphoproteins, hemoproteins,
lipoproteins
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and metalloproteins.
Purebreds - all lines of ancestry tracing registered stock of age breed.

Registered - recorded in flock book of a recognized breed association which
issues
certificate that animals is offspring of registered parent and meet
registration
requirement.
Roaster - an overgrown fryer.
Selection - the process of choosing animals to be mated as parent for the next
generation.
Selection deferential -measure advantage of selected individuals over the
average of all
animals from which they have been selected.
Sexing - the process of finding out the sex of the birds.
GUIDELINES IN THE ESTABLISHMENT OF BACKYARD AND COMMERCIAL

POULTRY ENTERPRISE:
A. BACKYARD POULTRY :
1. Definition: poultry projects involving a minimum of 100 fowls in urban areas
and 500
fowls for rural areas.
2. Its operation shall be subject to the condition that it will be maintained clean
and
sanitary at all times and would not create nuisance.
3. The facilities shall be exempted from the requirement of locational clearance
or
zoning ordinances of the city or municipality.
4. A sanitary permit issued by the Local Health Authority is required before
operating
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backyard poultry.
5. Requirements as to lay out, construction maintenance, facility, utility and
environment
shall be the commercial poultry farms.
B. COMMERCIAL POULTRY:
1. Definition: poultry project refers to a plot of land devoted to the raising of eggs
a for
and meat for human consumption. It includes chicken, ducks, geese, quails and
pigeons.
2. Sanitary Permit requirement before its operation.
3. Site Selections:
A. Preferably located in rural areas.

B. Conformity with the land use plan/ zoning ordinance of the
locality:compatibility
to the existing dominant use.
C. Not low - lying with buffer, etc.
D. Ability to contain or disperse pollutants to harmless proportion.
E. Availability to utilities such as water supply, power, etc.
F. Accessible
G. Located at least 25 meters from any food establishment
H. 500 - 1000 meters from the built - up areas
I. Away from the path of immediate ( 5 to 10 years ) urban expansion
J. 200 meters away from the major roads and / or highways
4. Lay out: The following space requirements may serve as guide:

Layers
A. Day- old to four weeks 15 sq. in./ chick
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B. Four to eight weeks 30 sq. In./ chick
C.Nine weeks to laying eggs 50- 60 sq. cm./ bird
Broilers
A. Day - old to three weeks 0.3 sq. ft./chick
B. 3 weeks to 4 weeks 0.5 sq.ft/chick
C. 5 weeks to market age 1.0 sq.ft./bird
Recommended Minimum Feeding Space Requirements:
A.Day - old to 4 weeks 2.5 to 5cm./bird

B.4 weeks to 8 wee ks 5 to 6.5 cm./bird
C. 9 weeks to near laying eggs 7.5 to 9 cm./ bird
D. Layers 10 cm./bird
Recommended Minimum Watering Space Requirements:
A. Day- old to 4 weeks 0.5 cm./ bird or two 1- gal. Drinking

Fountains/ 100 birds
B. 4 weeks to 8 weeks 0.6 to 1 cm./ bird or two 2- gal drinking
Fountains/100 birds
C.9 weeks to near laying age 1 to 2 cm./ bird or four 2-gal drinking
Fountain / 100 birds
d.Layers 2 to 2.5 cm/ bird or six 2 gal drinking
Fountains/ 100 birds
5. Construction
Environmental Factor
Birds must be protected from poor ventilation and extremes in temperature.
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When the land dimension allows it, the poultry houses should be constructed with
their length parallel to the wind direction. This setup will expose to the wind only
the southern or the northernmost portion of the houses . If it were the other way
around, that is, the length of the house facing south, all the pens with the birds
therein would be exposed to draft and heavy rain during typhoons and bad
weather.
Discarded feed sacks when available, can be utilized as wind and sun
breakers. Planting trees will also serve as windbreaks.
a. Sanitary Provision in the Poultry House
In planting the construction, due consideration should be given to facilitate

cleaning of the poultry house. Thus, in the case of brooders, the floors, sides and
partitions should be detachables. This will permit their removal for thorough
cleaning and disinfection after every batch. There should have good water
drainage from the house site.
Due consideration should be given to the aspect of poultry disease prevention
and control. When there is ample land area, the breeding, growing and laying
houses should be reasonably spaced from one a nother as a health safety
measure.
B. Provision For Easy Expansion
Consider future expansion plans.The buildings that are to be constructed

should consider the setting up of additional new houses that may be needed
later.
C. Economy of Construction
Poultry houses need to be very expensive to construct. There are many

locally available cheap materials that are very common to poultry raisers like
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bamboo, coconut trunks, cogon, nipa and rattan. The rule is to use local
materials that are ready available.
6. Maintenance
A. It shall be the sole responsibility of the owner.

B. A maintenance program shall be submitted to and approved by the Local
Health
Authority.
7. Facilities
A. Cage shall be provided for housing the laying flocks.

B. Feed through
C. Waterer
8. Utility
A. Water supply
1. 27.3 hrs / 100 hens / day
2. 2.28 hrs/ fountain/100 chicken/day
B. Power
There shall be sufficient lighting facilities in the farm depending on the size.
9. Solid Waste Disposal
A. Receptacles protected from vermin and other animals

B. Disposal methods approved by the Local Health Authority
C. No accumulation of waste
D. No odor nuisance
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E. Surrounding kept clean and free of conditions which might harbor or be
conducive
to the breeding of insect and rodents.
F. All waste disinfected before being disposed
10. Drainage and Sewerage
A. Location, plans, design, data and specification of sewage treatment plants

approved
By the secretary of Health of his duly representative.
B. Discharge of untreated waste water to bodies of water approved by the
Secretary of
Health or his duly representative.
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Name:___________________________________ Yr. &
Section:__________________
WRITTIN TEST # 1
Test 1. Identification
1. Process of subjecting young animals to heat and warmth in order to increase

their
19
chances of survival.
2. Any domesticated fowl or it refers to all species of domesticated fowls.
3. Small scale poultry farming usually for home consumption.
4. Any young chicken grown usually for 6 weeks in order that it weighs 1kg after
that
Period.
5. All chickens that have been tamed or trained or adapted to serve man's needs.
6. The process of finding out the sex of the birds.
7. The process of choosing animals to be mated as parents for the next

generation.
8. Any feed constituent, or group of feed constituents of the same general

composition
that aid in the support of life. It may include synthetically produced vitamins,
chemically produced inorganic salts biogenetically synthesized amino acids.
9. Written record of animal ancestry.
10. The process of eliminating non- profitable or non- productive or undesirable

individuals.
Test II. Enumeration
1-5 Advantages of poultry raising

.
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6-10 Disadvantage of poultry raising.
11-17 Factors to consider in order to ensure success in animal production
18-20 Classification of proteins.
ANSWER SHEET # 1
21
MODULE
2
THE CHICKEN: CLASSES, BREEDS AND VARIETIES
22
Objectives
At the end of this module the students, should be able to:
1. Define what is Chicken;

1. Identify the Chicken Classes, Breeds and Varieties; and
2. Discuss the Chicken Breeds to Raise.
The chicken is the most exploited species of poultry, which is utilized for food
production in the whole world. Scientific researchers have been done on this
species for past centuries and it is still the focus of the present and future
experimentation. In the philippine chicken rank first, while ducks rank second in
the economic importances source of meat and eggs.
Breed of Chicken can be classified by its utility. This is based on the purpose
for which the breed or variety is most efficient
Egg Class
The breed belonging to this class is characterized by their comparatively

small size. They lay large white shelled eggs, very active and nervous in
temperament. They are non- sitters. The earlier selection of geneticist for this
class showed record of early maturity that may not necessarily be true with the
modern breeds under this class. Examples are: Brahmas, Cochin, langshans,
Comish, White Rocks.
Meat Class
In this class belong the breeds that are large, slow movement, quiet and
gentle in disposition. Geneticist of the past described them as relatively slow
maturing which may not hold true anymore with the resent meat breeds. They
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are generally poorer egg layers and generally lay brown shelled eggs. Examples
are: Brahmas, Cochins, langshans, Comish, White Rocks.
General Purpose Class
Breeds of chicken in this class are medium sized good layers and the young
are fast growers. They are not nervous as the egg class but much more active
than the meat class. Example are: New Hampshire, Rhode Island Red, Plymouth
Rock, Lancaster, Nagoya, Cantonese.
The general purpose breeds had its popularity period when the idea of the
poultry breeder was to hit both products of eggs and meat in one kind of breed.
Later developments proved that specialization of bred purpose is better goal for
more efficient production. The general purpose class at present has been
modified and developed by breeders in the production of broiler chicks.
Fancy Class
The breeds under this class may be characterized as possessing decided

beauty of plumage or form of having a rare unusual appearance. Most of them
are raised chiefly as ornamentals or pets by hobbyists, regardless of their value
as source of food. Example: Frizzle, Bantams, Long tailed.
Fighting Class
Since this sport is now legalized in the Philippines It should revolutionalize our
original vision that fighting cocks breeds has no place for our study. There group
of this kind of chickens now developed by the national and international
aficionados in this game. Since there are no studies conducting on the breeding
and raising of these games fowls, the LAS could not profess any knowledge of
24
what kind and what process of raising will assure a cock to win in the fight. The
popular ones are the Ruble, Claret, Oasis.
CHICKEN BREEDS/ STOCK TO RAISE
The following shall be used as a guide in selecting the foundation stock to raise:
 Stock should only be purchased from a reliable hatchery or franchised dealer

where the parent stock are well housed and well managed.
 The kind of stock to buy depends upon the purpose for which it is going to be
raised.
 Chicks should be free from diseases and deformities.
 Chicks should have uniform size and color and in the case of broiler chicks
should not be less than 33 grams at day old.
 For a start, a popular strain raised in the community can be selected as it is

an indication of the bird's good performance under existing farm conditions.
 For broilers, choose those that have high livability and are fast growers.
 For layers, choose those that have good egg size, high egg production and
long productive life.
The following are the strains of day old chicks that are now commercially
available:
Meat type Source of Stock
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1. Arbor Acres San Miguel food Inc.
Population Centre Building
Nicholas Interchange, Makati City
2. Lohman Console Farms

Batuhan, San Miguel, Bulacan
2 Samat St., Quezon City
3. Starbro Universal Robina Farms

CFC Bldg. Bo. Ugong, Pasig City, Metro Manila Avian
4. Avian JAKA
211 Pasong Tamo, Makati City, Metro Manila
5. Avian Swift Republic Flour Mills Corporation (RFM)

2nd floor RFM Bldg., Pioneer St.,
Mandaluyong City, Metro Manila
6. Pilch Dekalb General Milling Corporation

E. Rodriguez Avenue, Pasig City, Metro Manila
7. Avian /Hubbard Tyson Agro Ventures

179 Mariano Ponce, Caloocan City
8. Cobb 500 Vitarich Corporation
26
PROCEDURE S OF GRANTD PARENT STOCK
A. Republic Flours Mills (RFM)
B. San Miguel Foods, Inc (SMFI)
C. Purefoods Cororation (PFC)
D. General Milling Corporation (GMC)
Producers are classified either by size or by types of operations. By size

they are as follows:
1. Large Producers - those engaged in over 30,000 broiler per batch
2. Medium Producer - those engaged in betwen 5,000 to 30,000 broiler per

batch
3. Small Producer - Those engaged in less than 5,000 per batch
In terms of types of operation, broiler grower may be classified as follows:
1. Contract growers - tie ups with integrator
 Raised broiler up to 42 days old
 Assured of at least 5 batches a year
 Minimum of 10,000 meat - type chicks\
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 35,0000 kg of feeds, vaccines, diagnostic laboratory service , farm planning,
designed especially to a new applicant at no cost
 Grower provides housing labor, land, feeding and watering equipment,

brooder, water, fuel, lighting and litter materials for the chicken up to
harvestable age under supervision of the integrators extension service
personnel
 Paid a fixed rate per broiler raised, and paid additional amount for broiler in
excess of the minimum weight requirement .
2. Contact to - buy- growers - these are those who have tie ups with integrators
or
cooperative.
 The latter sell to the grower a minimum of 10,000 broiler type chicken and
feeds at an agreed price.
 At harvest time , grower sell back the broilers to integrator also at an agreed
price.
3. Independent growers - these are those who buy broiler chicks and feed
current
market price.
4. Integrated growers - these are those who breed, hatch, grow, and market
their
own expense.
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Name:____________________________________ Yr. &
Section:________________
WRITTEN TEST # 2
Test 1. Identification. Identify the following.

1. Breed belong to this class is characterized by their comparatively small
size.
They lay white shelled eggs, very active and nervous in temperament.
2. Breeds that are large , slow movement, quiet and gentle in disposition.
3. Breeds under this class may be characterized as possessing decided

beauty of
plumage or form of having a rare unusual appearance.
4. Those engaged in over 30,000 broiler per batch.
5. Those engaged in between 5,000 to 30,000 broiler per batch.
6. Those engaged in less than 5,000 per batch.
7. These are those who buy Broiler checks and feed at current market price.
8. These are who breed, hatch, grow, and market their own expense.
9. These those who have tie ups with integrator or cooperative.
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10. Breeds of broiler produce by San Miguel Corp.
Test II. Enumeration.
1-5 Producer of grand parent stocks.
5-12 Strains of day old chicks that are commonly available.
13-15 Classes of chicken.
16-20 Guide in selecting the foundation stock to raise.
ANSWER SHEET # 2
30
31
MODULE
31
STARTING A BROILER PROJECT
Objectives
1. Explain the selection of the stocks

2. Discuss the measure of broiler performance; and
3. Perform how to solve the measure of broiler performance.
Starting Broiler Project
1. Personal qualification and capabilities

2. A regular supply of quality broiler chicks from a reliable hatchery or breeder
farm
3. Sustained supply of other farm inputs, and
4. Market assurance after 42 days of raising broiler.
SELECTION OF STOCK
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A. Performance - the performance of broilers is determined by their genetic
make-up as well as the environmental conditions provided to them.the primary
consideration is the broiler business is the production of more meat from the best
available inputs applied at the best cost possible.
Measure of Broilers Performance
A. Weight Gain (WG) - the weight increment of broiler from a day old to
marketable
or harvestable age.
WEIGHT GAIN = FINAL WEIGHT - INITIAL WEIGHT
Example: Initial weight = .045 kg or 45 grams

Final weight =1.545 kg or 1545 grams
Weight Gain = ?
Solution: Weight Gain = 1.545 kg - 0.045 kg

= 1.50 kg
B. Average Daily Gain ( ADG) or Growth Rate - is the rater of weight increment
per
day for a total period of rearing.
Example: Initial weight = .045 kg or 45 grams

Final weight = 1.545 kg or 1545 grams
No. Of days or rearing = 42 days
ADG = (FINAL WEIGHT - INITIAL WEIGHT ) / No. Of days or rearing

= ( 1.545 g- 45 g ) / 42 days
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= 35.71 g/ day
C. Feed Conversion Efficiency or Feed Conversion Ratio- is the total quantity

of feeds
consumed by broiler from day old to harvestable age divided by the weight
gain. T is the quantity of feed consumed by broiler to produce and average of one
(1) kilogram live weight gain.
Example:
Initial Weight = .045 kg

Final weight = 1.545 kg
Weight gain = 1.500 kg
Total Feed Consumed = 3.75 kg
FCE = ( TOTAL FEED CONSUMED/ WEIGHT GAIN) : 1

= ( 3.75 kg / 1.50 kg ) : 1
= 2.50 : 1
Interpretation :
The broiler has consumed a total of 2.50 kilograms of feeds to produce

one
(1) kilogram body weight.
D. Cost of Feeds to Produce one (1) Kilogram live weight Gain
Example: 1 kg of broiler feed = P 20. 00 / kg
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CFPOKWG = COST PER KILOGRAM FEE DS GIVEN x FCR
= P 20. 00 x 2.50
= fifty pesos only
E. Return Above Feed Cost ( RAFC)
RAFC = SELLING PRICE OF BROILER PER KG - COST OF FEEDS

TO PRODUCE (1) KILOGRAM LIVEWEIGHT
Example:
Cost of Feeds to Produce one (1) kg live weight = P 50.00

Selling Price Per Kilogram of Broiler = P 85
RAFC = P 85 .00 - P 50.00
= P 35.00
F. Cost / Kilogram Broiler Produced
Divide the total cost of production by the total kilogram of broiler produced. This
is important in determining the profitable selling price of the broiler.
Example: P 262 ,770.00 total cost of production

7, 924 kg broiler produced
Cost / Kilogram Broiler Produced = 33. 16 Cost of Production / kg broiler

produced
Variable Cost of Producing Marketable Broiler
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Cost of day old chicks = P 26.00
Cost of feeds ( 3.5 kg) = P 70.00
Cost of Medicine/Vacc/Power/Water ect = P 5.00
Depreciation Cost = P 1.00
TOTAL VC 102.00
Variable Cost of Producing one ( 1) kg live weight = P 102.00/ 1.50

= P 68.00
G. Net Income Per Kilogram Produced =

SELLING PRICE OF BROILER PER KILOGRAM - VARIABLE COST OF
PRODUCING ONE KILOGRAM LIVE WEIGTH
Example:
Selling price per Kilogram Live Weight = P 85.00
Variable Cost of Producing 1 kg live weight = P 48.00
Final Weight = 1.50 kg
Net Income = P 85.00 - P 68
= P 17 per kg produce
H. Production Efficiency Factor ( PEP)
This is a standard measurement for determining broiler performance. The

factor are harvest recovery, average live weight, harvestable age, and feed
conversion efficiency. With this method, one can compare performance of one
broiler house from the other broiler houses. This is useful especially in giving
workers incentives on the bases of overall performance. The formula is as
follows:
36
PEF = HR ( % ) x ALW ( kg ) x 100
Age x FCR
Where: PEF = Performance Efficiency Factor
HR = Harvest Recovery (%)
ALW= Harvestable age (days)
FCR = Feed Conversion Ratio
Note: The higher the value ( PEP), the better is the performance
37
ACTIVITY SHEET # 3
Measurement Application:
Formula For WEIGHT GAIN:
WEIGHT GAIN = FINAL WEIGHT - INITIAL WEIGHT
Example: Initial weight = 0.045 kg or 45 grams

Final weight = 1.545 kg or 1545 grams
Weight Gain = ?
Solution: Weight Gain = 1.545 kg - 0.045 kg

= 1.50 kg
Problem 1. Following the example, compute the Weight gain if it has:

A. 50 grams initial weight and1250 grams final weight
B. 35 grams initial weight and 1 kg final weight
C. 0.045 kg initial weight and 1650 grams final weight
ADG = ( FINAL WEIGHT - INITIAL WEIGTH)/ No. Of days or rearing
Example: ADG = ( 1,545 g -45g)/ 42 days
38
= 35.71g/ day
Problem 2. Following the example, compute the ADG if it has:
A. 50 grams initial weight and 1250 grams final weight within 35 days of rearing.
B. 35 grams initial weight and 1kg final weight within 42 days of rearing
C. 0.045 kg initial weight and 1650 grams final weight within 30 days of rearing.
NOTE: Show your solution on the next page.
Name:________________________________ Yr. &

Section______________________
Problem 1:
39
Problem 2:
40
B. Adaptability and availability of stocks
Broiler breed of strain which is adapted under local condition performs

efficiently. For beginners choose the breed or strain which is popularity raised in
the community as it more or less indicates the breed or strain satisfactorily
performing under existing farm condition.
C. Reliability of supplier
Purchase day - old broiler chicks from a reputable and dependable hatchery or
chick dealer.
D. Housing and Facilities
A. Basic Design
The latest design of poultry houses for broiler is focused on the attainment of
the following targets:
1. Provide the essential requirement for the comfort, bio security and protection
of the
chicken against the elements of nature.
2. Provide convenience and ease of work for the caretakers.
41
3. Provide strength and durability to allow maximization of investments.
4. Allow for reasonable construction cost.
B. Structure
The poultry house should be made of durable relatively cheap materials.

Coconut lumber is the most commonly used materials for the main frame, but
good lumber, when available is ideal. Galvanized iron (GI) sheets, asbestos and
aluminum are used as roofing materials. GI sheets are the most popular. In
Mindanao areas which have lesser number of typhoons, nipa and cogon are
more common because they are cheaper.
The main concern of building design in the Philippines is to provide the most
comfortable ventilation and lowest temperature possible. Besides high elevation,
the installation of cooling device such as sprinkler, defoggers and ventilating fans
at strategic location have gained popularity. In addition, reflector or special paints
is being used to the deflect the heat from the roof.
Brooding and growing can be done in the same house or in separate housing.
The use of one house for brooding and growing eliminates stress in the transfer
of chicks. However, recent study shows that stress brought about by transferring
chicks, can be handled without greatly affecting growing efficiencies, it is possible
to increase the number of grows in 1year to 8 cycles if separate brooding is
employed.
42
Two Types of Housing
A. Slatted Flooring
It is commonly used. The slat used are either bamboo or wood. The use of
wilded wire has been reduced considerably because of downgrading
B. Effect on the carcass. On the top of the slats, plastic net or fish net with 2.5 cm
holes can be used.by using the net, the incidence of lameness can be reduced.
The space in between slats should be 2.5 cm - 3.8 cm. It is important to have
slats with at least 1.8 m from the ground to provide ample ventilation to reduce
incidence of coccidiosis ans ammonia - induced respiratory diseases. The post
should be made of concrete of at least 20.3 cm in diameter. For wall or dividers, it
is recommended to use plastic net, fish net, or bamboo.
B. Litter type housing
It utilizes most commonly available materials such as rice hull and rice straw.
Wood having is a good option, but the supply is not sufficient. The disadvantage
of litter type housing is the risk of coccidiosis and that is labor intensive.
43
MODULE
34
HOUSING EQUIPMENT
Objectives

1. Define the housing equipments;
2. Understand the factors for successful brooding and;
3. Identify the source of heat for brooding.
1. Feeding troughs or feeders
Feeders can be replace inside or along the front of the cages. When making
feeders, consider the ease in cleaning and avoidance of feed spoilage. Feed
spoilage may be avoided by placing a metal or wooden strip along the inner
mouth of the feeding trough.
44
2. Waterers
To facilitate cleaning, the shape and size of the waterers should be semi-
circular, fairly wide and supported by and adjustable bracket to permit easier
adjustment. it may have a removal stopper at the drainage end to allow for easier
cleaning.
For chicks, the waterers are usually one -gallon plastic jars. Tje most common
waterer are the plastic waterers because they do not rust therefore they will last
longer.
Backyard poultry raiser usually are bamboo waterers. They are cheap but there
is a great tendency for slime ( lumot) to develop and oftentimes they do not last
very long. They need constant changing.
3. Portable Catching Panels
This usually made of either bamboo, or wire frames. This device comes in
handy during vaccination.
4. Feed Carts
In a well planned poultry house with cemented service alleys, the feed cart is
handy piece of equipment which can be reduce the number of hours spent in
feeding the chickens. It makes the feeding less laborious and tiresome . In the
absence of a feed cart a wheelbarrow will do
E. Brooding
Brooding is the process of supplying heat to the chicks after hatching up the
time that their automatic regulatory mechanism becomes fully functional. During
45
this period, outside source of heat either from the mother hen or from artificial
heat source has to be provided to avoid chicks from being exposed to chilly
conditions.
The length of brooding time may last up to 3 weeks of age. The duration
depends upon the existing weather conditions and the feathering rate of the
chicks. Brooding period in warm months. Broiler chicks which are fast feathering
require shorter brooding period than slow feathering ones.
1. Factors for Successful Brooding
A Start with Quality Chicks

Quality chicks have dry and fluffy feathers, bright eyes, well - healed navels
and look active. The size of chicks as long as they come from the same flock,
has no bearing on their subsequent performance. Whenever possible, choose
brood chicks of similar size. Avoid chicks with wet vent and dull eyes.chicks is
B Proper Temperature
Maintain proper temperature inside the brooding house to make chicks fell
comfortable. The range of temperature ideal for various age of broiler chicks is as
follows:
AGE of CHICKENS ( da ys ) TEMPERATURE (C)

1-7 32.2-35.0
8-14 29.4-32.2
14-21 26.7-29
Beyond 21 days Provide heat only when necessary
A thermometer could be use to measure actual temperature inside the
46
brooder compartment. However, the behavior of broiler chicks in the brooder can
be use as a practical guide in determining whether the temperature inside the
brooder compartment is adequate or not.
The behavior of the day-old chicks in brooder can be used as guideline for the
correct brooding temperature. Brooding temperature is doing varied activities
such as feeding, drinking, sleeping, and playing.
When the temperature is hot, the chicks will pant, spread out their wings, eat
less and remain inactive, move away from the source of heat and stay close to
the edges of tile brooder. If the temperature inside the brooder is extremely high,
chicks may die of heat prostration.
When the temperature is low, the chicks will crowd under the heather , pile
up and make known their comfort loud chirping. If the temperature prevailing
inside the brooder is extremely low, chicks pile on top of one another causing
incidence of mortality due to suffocation.
C. Adequate Light and encourage the chicks to start feeding.
Provide sufficient ventilation to supply plenty of oxygen and facilitate the

removal of carbon dioxide and excess moisture . When there is not enough
ventilation the chicks will not only be weak and poor condition but will also be
more predisposed to respiratory disease.
D. Ample Space Allowance
Provide the brooder with enough space to avoid overcrowding which leads to
poorly develop chick , high mortality as well as harmful vices like too piking ,
feather picking or cannibalism.
E. Correct feeding
47
Provide the chicks with good quality feed either home grown or commercially
source.
Feed the chicks intermittently rather than continuously. Research studies have
shown that when using intermittent feeding chicks utilize nutrients better. Do not
allow feed troughs to go empty longer than one to two hours.
F. Proper Sanitation
Cleanliness and dryness of the the brooding quarters will prevent
contamination of the chicks from parasites and diseases which may be caried by
previous brooded chicks
G. Regularity of care and management
Environment should be kept as uniform as possible . Sudden changes in

surrounding cause a certain degree of street or insecurity. Such example are
removal of brooder canopy and slamming doors of brooder houses or the
presence of drafts.
It is advisable that a regular caretaker feed the chickens following a definite

schedule during the first 3 weeks of the chick's life.
H. Environment Control
Optimum house temperature for laying birds is beetwen18ºC-29ºC. Within

This range , maintain a uniform house temperature when possible . Flock health
and performance are highly dependent on temperature control and ventilation.
Fans may aid in keeping the birds more comfortable during summer months. In
environmentally controlled house be sure to provide for adequate air movement
especially hot weather. Evaporative cooling may be used to lower the house
temperature .
48
 Make sure that feeds and fresh water are always available. Vitamins, mineral
and antibiotic supplements may be added to the drinking water during the
first few days.consult your feed dealer.
 Always check the chicks at night before going to sleep.
 After 7 to 10 days the brooder floor mats can be removed.
 Vaccination against avian pest is a good measure to prevent the outbreak of
the disease.
 All weak, deformed and sickly chicks should be culled right away and
properly disposal of.
 The immediate burning of burying of dead birds is an important part of a good
sanitation program. Use an incinerator if dealing with large numbers or bury
then in the ground right away. Do not expose to flies or rats
2. Source of Heat for Brooding
A. Electricity
Electricity is a popular source of heat, particularly for backyard operation.
Incandescent bulb, infrared lamp and hover - type with resistant coils are
example of heat source using electricity. In some cases , thermostats are
provided to automatically regulate the temperature inside the brooder
compartment
B. Liquefied Petroleum Gas (LPG)
LPG as a heat source is popularly use in large scale poultry farms. This fuel is
appropriate for gas brooders that can be effectively and efficiently provide heat
for larger number of chicks. This can be used in ares where electricity and fuel
source are either not available or expensive.
C. Other fuel Source
49
Kerosene charcoal and rice hulls are examples of heat for brooding that are
being used at backyard brooding operations. These heat sources are fire
hazards, hence, additional precautions should be pin using them. Adequate
ventilation must be ensured to avoid the accumulation of carbon monoxide and
other harmful gases.
11. Brooding Management

Preparation of the Brooder House
A. The brooding house must be ready and properly cleaned, replied and
disinfected
before the broiler chicks arrive.
B. The heater should be turn on four hours before the arrival of the broiler chicks.
C. If heating unit has a hover, then adjust it in a such a way that the edges 5cm
above the
floor. Hover height from the floor can be adjusted by increasing the height. A
minimum of 12cm to 16cm clearance above the back of the broiler should be
maintained.
D. Brooders guards are used to confine broiler chicks near the source of the
heat. Broiler
guards should be circular to eliminate corners to prevent the chicks from being
crushed and attacked by predators. Aluminum sheets, lawanit, plywood, hard
cardboards and similar materials could be used aa brooders guards. The are
enclosed
by the brooder guard can be expanded as deemed necessary until the end of
the
brooding period.
4. Handling of broiler Chicks
A. Place the broiler chicks inside the brooder house immediately upon arrival.
50
Spread out
the boxes to allow adequate air supply.
B. Open the chicks boxes and separate the strong chicks from the weak ones.
Place them
immediately inside the brooder compartment. Remove and dispose properly
dead
chicks upon arrival to the farm.
C. Check the newly arrived chicks continuously during the first 48 hours and
regular
thereafter.
D. Provide the broiler chicks as 5% sugar solution for drinking during the first 3
hours.
Thereafter, give them fresh feed and water. Vitamin - mineral supplements with
antibiotics may be added to the drinking water during the first 3 to 5 days.
E. Regulate the heat provided as the broiler chicks grow. Ideally, temperature
requirement of the broiler chicks can be reduced by 3 degrees centigrade per
week 3
for 3 week. During warm months, the provisions of heat can be regulated
during day
time, but should be given continuously at night time.
F. Provide large units for additional feeders and waterers as the broiler chicks
grows.
Waterer should not be minimize not be more than 91 cm away from the nearest
feeders.feed wastage must be minimized by choosing proper feeder design
and
following proper feeding management.
G. Vaccinate the broiler against common poultry disease ( e. G. Newcastle
disease,
Infectious Bronchitis).
H. Cull and properly dispose all weak, deformed and sickly broiler chicks. Burn or
bury
51
immediately dead chickens.
I. Consult veterinarian if mortality and morbidity of the flock go higher than
expected.
F. Other prevention and Control of Cannibalism
Cannibalism - is nasty habit developed in a f lock manifest in toe., tail and

feather pecking which may result in the wounding f the chickens. In broilers, the
outbreak of cannibalism could result in stress that could affect their production
efficiency and downgrading of their carcass when dressed. Under extreme
conditions, cannibalism could be result in higher mortality and morbidity.
The possible cause of outbreak of cannibalism in broiler raising are as follows:
 Overcrowding
 Poor ventilation
 Inadequate feeders and drinkers
 Imbalance ration / improper nutrition
Prevention of Cannibalism
 Provide adequate floor space allowance

 Provide proper ventilation
 Provide sufficient feeding and drinking spaces
 Give feeds of right quality
Control of Cannibalism
 Isolate immediately injured broilers

 Treat wounds of injured broilers with pine tar or antipeck solutions as soon as
possible
 If cannibalism persists, beak trimming is recommended
52
 Reduce light intensity
 Genetic improvement
2. Proper Catching of Broiler Chicks
Upon reaching appropriate age and weight, broilers are now ready for hauling.
The following are some useful tips in the proper catching and hauling of broilers:
 Catch the broiler at night. Broiler are less active during the night.
 Remove feeders and waterer from the pens.
 Use portable panels or frames to divide flocks of broilers into small groups.
 Hold the broiler on the body or both legs. Place them inside the crate with
care. Avoid rough handling of broilers. The skin of broilers particularly on the
breast portion is tender that most bruises occur in this area.
 Do not over crowd broilers inside the crate
 Handle filled crate carefully.
53
Name:__________________________________ Yr. &
Section___________________
WRITTEN TEST # 4
1. 11.
2. 12.
3. 13.
4. 14.
5. 15.
6. 16.
7. 17.
8. 18.
9. 19.
10. 20.
Test II. Oral Questioning
54
MODULE
MODULE
55
FEEDING BROILERS
Objectives
1. Explain feed types and form;

2. Discuss the feeding system and;
3. Enumerate the feeds additives.
55
Proper nutritions plays a vital role on broiler performance. The genetic
potential of the chicks could be expressed only if proper nutrition and
management are provided to them.
1. Feeds Types and Form
As practiced, broilers are full feed ad libitum from start to market.they should
be induced to eat as much as possible, since the more they eat, the faster they
grow, the better the feed conversion.
Broilers are usually offered 3 types of feeds which are follows:

1. Prestarter chicks or chick booster - given to chicks from day old to 2 weeks old
2. Broiler starter -given chicks from 2-4 weeks old
3. Broiler finisher - given to chicks from 4 weeks old until marketing
The recommended nutrient requirement and supplementary vitamin and mineral
for broiler chickens are available in veterinary supplies. The three nutrients
densities ( Low, s. ( protein, amino acids, minerals and vitamins) to the different
energy level is made constant for each feeds type. These provide flexibilities in
formulating broiler diets depending on the desired level of feed efficiency,
availability and cost of feedstuff without sacrificing the efficiency of nutrient
utilization.
Feed Forms
1. Mash - composed of a mixture of ground and powered form of feedstuff

2. Pellets - Compressed mash feeds.feeds are compressed through pelleting
machine.
Pellet vary in size.
3. Crumbles - composed of coarsely ground pellets.
56
Mash feed is recommended for use only during the first 2 weeks as a alternative
to crumble, however, under local conditions, this forms of feed can is commonly
used for the entire growing period. Mash feeds is easier to prepare and mush
cheaper than crumbles or pellets. However, when pellets and crumbles are
available they are preferred over mash. Broiler may be fed with crumbles during
the entire growing period. When chicks are 2 to 3 weeks of age, they will eat
starter pellets in preference to mash or crumble ta about 4 weeks of age, broiler
finisher pellets which are larger should be fed. Of the total feed consumption,
approximately, pre starter feed is 15%, 35% starter feed and 50%finisher feed.
Pellet Production - is very expensive. If the cost are to be regained, the

advantages of pelleting must out weight the disadvantages.
Advantages of pelleting
 Feed loss due to wind is less.

 Feed dustiness is reduced
 No separation of ingredients in pelleted feeds during handling.
 Destroy bacteria in feeds ( e.g. Salmonella).
 Increase feed density and chicken can consume more low energy ( high
fiber) feeds.
 Certain feeds ingredients are unacceptable to chickens, but when feeds are
pelleted, consumption markedly increases
 The moisture and pressure from the pelleting process may increase the
ration efficiency
 Less feed wastage
Disadvantages of pelleting:
 Added cost of pelleting than mash feed
57
 Fine particles are washed when pellet break into crumble.
 Dropping are water when pellet are fed.
 Pellet increase incidence and severity of cannibalism.
2.Feeding systems
Feed must available to the chicken at all times.they must be provided with
artificial light to enable them to eat at night. When open through feeders are
used, refill them as frequent as possible. Fresh feed must be mixed with the
remaining feed in the trough during feeding time.
In most commercial broiler farms, tube feeders are commonly used to ensure
sustained supply of feeds to the chickens and make feeding convenient to the
caretaker. Check from time to time the tube feeder to ensure the flow of feed
from the tube to the pan. Hang the tube feeder to height that will level the brim of
the pan with the back of the chickens. This will make the chicken eat more
conveniently and at the same time reduce feed wastage through breaking out of
feeds from the pan.
Management Practices to Avoid Feeds Losses in Feeders;
 When open though feeders are used, they should not be filled beyond
one third capacity. This will be need frequent feeding, but less feed will be waste
through baking out. Also, the feed will remains fresh and more palatable.
 Use the right size of feeder for a particular age of chickens. Each feeder
should have guard or lip to prevent feed from being beaked out.
 Keep the brim of feeder or a particular age of chickens. Each feeder

should have guard or lip to prevent feed from being beaked out.
58
 Give pelleted or crumble feed instead of mash feed provided that the
costs is reasonable. Pellets and crumbles are less likely to blow out from the
feeders . Furthermore, crumbles and pellets are more natural feeds for broilers.
These stimulate them to eat more feeds than the feed in mash form.
3. Feed Additives
Feed for broilers are more formulate to contain optimum nutrient

concentration to enhance growth and better efficiency of feeds utilization at
reasonable cost. To ensure the dietary nutrients are ingested, digested, protected
from destruction, absorbed and transported to the cell of the body, certain feed
additives in broiler feeds are as follows:
a. Antifungal agents- they are used to prevent fungal growth in stored

Ingredients and mixed feeds. Molds reduce palatability and may produce
mycotoxins.
b. Antioxidants- they are use to prevent the auto - oxidation(rancidity) of
fats. Unsaturated fatty acid may react with oxygen to reduce undesirable
products with offensive odors and toxic properties and destruction of nutrients
such as fat-solubles vitamins.
c. Anticoccidial agent- they are being used to prevent the incidence of
coccidiosis in poultry.
59
Name:_____________________________________________Yr.&
section__________
WRITTER TEST # 5
TEST 1. Identification
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
Test II. Enumeration
60
ACTIVITY SHEET # 2
Ration Formulation:
A. Starter Ration
Feed Ingredients Crude Protein No. of Kilogram Result

1
61
2
3
4
5
6
7
8
9
10
11
12
B. Finisher Ration
Feed Ingredients Crude Protein No. of Kilogram Result

1
2
3
4
5
6
7
8
9
10
11
12
62
MODULE
6
DISEASE PREVENTION AND CONTROL
Objectives
1. Explain different kinds of disease and prevention control;

2. Discuss the disinfectants for poultry farms and;
3.Understand the health management tips.
Broiler production has develop into a large scale industry during the last two
decades. However, there have been constraints that hider its further
development. One major problem is the prevalence of infectious diseases
because of bacteria, viruses, mycoplasma and parasiyes. Loses from feed
containing mycotoxin and noninfectious diseases such as sudden death
syndrome, ascitis and leg disorders which affect chicken with the more rapid
growth rate are recent problems confronting the broiler industry.
Over the years, bio security measures based on disease causation and
transmission mechanism have been developed to protect the health status of the
63
flock. With the use of effective vaccines and continuous research, it is hoed that
losses from poultry diseases will eventually be controlled and minimize.
1. Vaccination
Vaccination is an effective and economic means of preventing infectious poultry
disease . Vaccines are biological products prepared from the organisms causing
the disease.live vaccine are available against most viral disease and less against
bacteria infections. Live vaccines consists of living attenuated organism capable
of replicating in the chicken to induce immune response or antibody production.
Vaccinated chickens never become immunized immediately upon vaccination,
but only after an interval of time. To avoid severe vaccination reactions, only
healthy chickens should be vaccinated using proper vaccination procedure.
A vaccination program should be developed based on disease history of the

area where the poultry house is located. An example of a vaccination program for
broilers is shown in this table:
AGE OF TYPE OF ROUTE OF REMARKS

CHICHE VACCINE ADMINISTRACTION
N
7-10 NCD B1 strain Intraocular( eye Chickens from
DAYS (Live Vaccine) Drop) unvaccinated
Intranasal (nose Parent may be vaccinated
drop) as early as 1-3 days of age
1-18 Infectious Via drinking water If chicks are vaccinated

days Bursal before
64
Disease (IBD) 7 days old, revaccination at
Intermediate 21
strain(live Days of age may be
vaccine) indicated
For optimum protection
21-18 NCD La Sota Via drinking water
days vaccine
21-24 Fowl pox Wing web Not done if disease is not
Days vaccine common or present in the
area
2. Vaccination failures
Occasionally, vaccines may fail to immunize or adequately protect chickens

from pathogens for follow reasons:
 Administration of vaccines that do not contains the appropriate strain or

serotypes of the pathogen causing the disease.
 Decrease vaccine potency due to improper storage or handling. Already
expired vaccine.
 Administration of inadequate dose or poor method of vaccine administration
 Presence of hight levels of maternal antibody interferes with active
immunization of very young chicks.
 Stress, incomplete development of immune - competence, poor nutrition,
mycotoxin, presence of concurrent immunosuppressive infection (e.g IBD,
CRD, coccidiosis) tend to cause immune response to vaccine to be less
effective or incomplete
65
3. Vaccination tips
 Purchase vaccine from reliable source. Use recommended strain/ type of

vaccines.
 Vaccines must be kept cool at all times. During transport, vaccines should be
carried in the ice box.
 Take not of the expiry which is stamped on each packet of vaccine losses
potency slowly when under ideal conditions.
 Vaccines are best stored in the refrigerator at 4 degrees centigrade where
they are kept cold, but not subjected to freezing and thawing.
 Follow strictly vaccination schedule and used vaccines according to
manufacture's conditions.
 Give the correct dose. Dosages should not be increased or decreased
unnecessarily.
 Only healthy chickens should be vaccinated. Do not vaccinate the flock when
there is outbreak of disease in the farm such as infectious coryza, coccidiosis
or CRD.
 Administer live vaccines within 1 hour after reconstitution. Keep vaccines
cool during vaccination time.
 Avoid unnecessary stress during vaccination time. Anti - stress supplement
may be given via the drinking water at least 2 days before and 3 days after
vaccination that requires individuals handling of chickens such as intra ocular
and intranasal route of administration.
 Destroy unused reconstituted live vaccine. Burn or bury empty vials/ bottles
and leftover live reconstituted vaccines.
 The immune response to NCD or IBD live vaccines may be checked or
monitored by the Hemogglutination - inhibition (HI) test or ELISA,10 -14 days
after each NCD or IBD VACCINATION. These test are conducted in the most
diagnostic laboratories. Revaccinate flock if the protection or antibody titer is
low.
66
4. Medication
Most viral disease of poultry can be prevented by vaccination and management

procedures. However, there are instance where the use of appropriate
chemotherapeutic agents is necessary for the prevention or treatment of some
bacterial disease for which no vaccine is available.
In poultry, mass medication through the feed drinking water has been a labor
saving practice. Most chemotherapeutic agents are incorporated in the feed.
However, when chickens are sick, medication via drinking water is preferred over
feed medication because sick chickens may not eat because of the in appetence,
but will continue to drink.
The commonly used chemotherapeutic agents, if administered correctly, are

generally free of toxic effects. However, the prolonged use of low level of
antimicrobial agents can lead to the development of microorganism having
resistance to those agents. In general, about 5 days of medication is required for
for the successful treatment to resume bacterial disease, but sometimes there is
a need to resume treatment after 2 to 5 days to prevent the disease from
resuming ita course upon withdrawal of the drug.requirement for successful
antimicrobial therapy include clinical diagnosis, drug sensitivity testing to provide
basis for selecting the antimicrobial drug and correct dosage and route of
administration.
The continuous use of chemotherapeutic agents such as antibiotics in animals

feeds also requires adequate attention since drug residues in animals tissues
could be a source of risk to human health if the animals was slaughtered before
the required withdrawal period for the drug had lapsed or in case of failure to
observed withdrawals periods. It is therefore, strongly recommended that all
medications in the feed or drinking water to be withdrawn at least 5 days prior to
67
slaughter.
For Broilers:
 Anti - stress preparations ( e.g. Antibiotic- vitamin-electrolyte supplement may

be given via drinking water during the first 3- 5 days of age , and 2 days
before and 3 days after vaccination with a live virus vaccine that requires
individual handling of the chickens for administration.
 Coccidiostat is given continuously with the feed from the 1 st to 28th day of
age. Observe proper withdrawal period.
 Anti -malaria preparations ( e.g. Pyrimethamine - sulfamonomethoxine plus
vitamins) may be given in the feed or drinking water between 10 and 14 days
of age, for 2 consecutive days each week for 2 weeks in ares where the
disease is prevalent. Observe proper withdrawal period.
5. Sanitation
Sanitation - is very important to the modern intensive system of poultry

production where the continuous rearing and high concentration of animals often
lead to disease build up. Although vaccination help in the development of the
flocks and resistance to diseases, it is still necessary to keep exposure to
disease - causing organism to as low level as possible. Proper cleaning and
disinfecting also often provides the only effective way of breaking the cycle of
infection in the farm.
Cleaning and Disinfection
 Cleaning must precede disinfection since the potency of most disinfectant

maybe greatly reduced by organic matters, e.g. Dropping , dust feed
accumulation.
 Cleaning is best accomplished by the used of pressure hose with or without
68
a
Detergent.
 Disinfectants not act instantly, thus, time must be allowed for their
germicidal
effect.
 Most disinfectant act more effectively when applied in solution because
solution
penetrate to a greater depth, thus killing more organism.
 A disinfectants intended for decontamination of building should work well in
the
Presence of a moderate amount of organic matter, must be compatible with
soap
or detergents, harmless to building materials and relatively nontoxic to man
and
animals.
 Objectionable or lingering odor, readily available and variety of infectious
agents,
e.g. Viruses, bacteria, fungi, protozoa, free from objectionable or lingering
odor,
readily available and inexpensive.
Disinfectants for Poultry Farms
1. Phenolic compounds (e.g. Cresol, orthophenyl- phenol
Indications:
 Foot dips
 Routine disinfection of poultry houses, premises and equipment before
restocking or after an outbreak of disease.
69
2. Organic iodine combination / iodophore ( e.g. Povidone - iodine)
Indications:
 Final disinfection of poultry houses and equipment before restocking or after
most effective on clean surface.
3. Quarternary ammonium compounds (e.g. Benzalkonium chloride

cetypyridinium chloride)
Indications:
 Final disinfection of feeders, waterers and other equipment
 Effective on clean surface
 Water sanitizer
4. Hydrochlorine ( e.g.chlorine)
Indications:
 Final disinfection of feeders, waterers and other equipment
 Effective on clean surface
 Water sanitizer
5. Combination of organic acids, organic biocide and surfactants
Indications:
 Final/ terminal disinfection of poultry houses and equipment before
restocking.
6. Glutaraldehyde - dimethyl ammonium chloride complex
70
Indications;
 Routine disinfection of poultry houses, premises and equipment
 Before restocking and after a disease outbreak
 Wheel / foot dips
6. Health Management Tips
 Raise only healthy and vigorous stocks.
 Feed chicken with nutritionally balanced rations and provide fresh clean
drinking water at all ties.
 Implement vaccination program for prevalent diseases. Follow strictly

vaccination schedule.
 Provide comfortable housing with good ventilation and maintain clean

surrounding.
 Poultry houses must be constructed in a such a way that birds and rodents
which may serve as carrier of disease cannot enter.
 Avoid overcrowding providing adequate floor space and enough feeding and
watering space.
 Fence the production area to provide ample protection against scavengers

and stray animals which may be vectors of disease.
 If possible, practice an -all -in -all out method of operation. Clean and
disinfects poultry houses after depopulation and allow cleaned and
disinfected at least 2 week rest before restocking.
71
 Only flock men should be allowed into the broiler houses.
 Provide foot dips at the entrance of poultry house to keep disease out of any
house to prevent the spread of infectious within the farm through the
movement of farm personnel.
 Dispose sick and dead chicken by burning or burying.
 Minimize activities that will cause unnecessary stress to the chicken.
 Keep honest and accurate health and production record.health record should
include vaccination,medication and all health problems encountered in the
farm.production records usually include daily feed consumption, weight gains
and mortalities. Daily evaluation of these records is recommended.
 Consult a veterinarian at the first sign of diseases in the flock. A veterinarian

is in better position to make a diagnosis, give advice on medication and other
biosecurity measure to prevent spread of infection.
The world chicken meat industry
 Although chicken meat is still only the third most popular

meat in the world after pork and beef, chicken meat
accounts for an increasing share of world meat
consumption.while that share was just 10% in 1970, by the
end of the century it is projected to reach 20%.
 The factors impacting world chicken meat industry are the

purchasing power parity (PPP) and the food preference.
 As the income increasing worldwide, the consumption of

chicken meat will increase and also the world chicken
meat industry. 72
73
Name:__________________________________ Yr. &
Section:___________________
WRITTEN TEST # 6
1. 11.
2. 12.
3. 13.
4. 14.
5. 15.
6. 16.
7. 17.
8. 18.
9. 19.
10. 20.
74
INPUT IN PRODUCTION
BROILER PRODUCTION - Prospective investor should consider the following

before
75
going into the venture blindly.
Costs
 Housing and brooder facilities

 Day -old broiler chicks
 Broiler feeds
 Veterinary vaccines, medicines and supplements
 Water
 Heat and light
 Labor
 Depreciation
 Interest on capital invested
Returns
 Sales of broilers
 Sales of chicken manure to vegetable growers or fishpond owners
 Sales of good-condition empty feed bags
Egg Production- as in tile broiler production the same capital outlays apply such
as:
Costs
 Housing and brooder facilities

 Day -old broiler chicks
 Broiler feeds
 Veterinary vaccines, medicines and supplements
 Water
 Heat and light
76
 Labor
 Depreciation
 Interest on capital invested
Chicken Broiler Production
A. Cost of Production:
( 1000 per cooperation)
Assumptions:
Cost of day-old chick P 24.00/hd P 20,000.00
Growing period- 42-45 days
Target weight kgs-1.6 kg
Mortality -4%
Feed Consumption
Chick Booster 10g/hd/day for 7days
@ p 14.40/ kg P 1,080.00
Broiler Starter 60g/day for 3 weeks
@ p 11.50/kg P 14,490.00
Broiler finisher 90g/day for 2 weeks
@ P 10.55/kg P 13,293.00
Sub- total P 28,863.00
77
Other Expenses:
Medicines P 1.00/chicks P 1,000.00
Miscellaneous 1.50/chick P 750.00
Sub- total P 1,750.00
Housing Cooperator's equity

B.Income Computation:
Total Sales 960x 1.6kg @ P 70/kg P 107,520.00
Plus other Income P 600.00
Total Income P 108,120.00
Less: Total Expense P 50,613.00
Gross Income P 57,507.00
ACTIVITY SHEET # 3
1. Compute for 50 heads broiler production and current price.
78
A. Cost of production;
Assumptions;
Cost of day - old chick P P
Growing period -35 -42 days
Target weight, kgs -1.6 kg
Mortality -4%
Feed Consumption
Chick Booster 10g/day for 7 days
@ P /kg P
Broiler Starter 60g/day for 3 wks
@P/kg P
Broiler Finisher 90g/day for 2 weeks
@ P/kg P
Sub- total
Other expenses:
Medicines P 5.00/chick P
Miscellaneous 1.50/chick P
Sub- total
Housing Cooperator's equity
B. Income Computation;
Total Sales x 1.6kg@ P /kg P
Plus other income P
Total Income P
Less Total Expense P
79
Gross Income P
TASK SHEET No. 1
Title: Brooding chicks
Performance Objective
Given all the chicks and necessary equipment, materials and supplies, you
should be able to set up brooder pen within 30 minutes.
Chicks, waterer, feeder, newspaper

Equipment/ Supplies/ Material Plain sheets, vitamin- mineral
Cage, hover/ light
80
Steps/ Procedure:
 Identify first the number of chicks to be set up for the brooding pen
.
 Place the plain sheets and newspaper as to required space of chicks
 Place chicks in the set up brooding pen
 Place the light/ hover, waterer and feeder according to the require space.
Assessment Method:
Performance criteria
Oral questioning
Demonstration
Performance Criteria Checklist
81
Task Sheet 1.1
Trainee's Name:_______________________________
Date:_____________________
Criteria Yes No
Did the Student
1.chick body condition, age and numbers are evaluated

before
setting up brooder pen.
2.The set up brooder pen attained the minimum space
requirement in relation to the number of checks.
3.Safety precaution are practiced.
4.The waterer, hover and feederer are place in position

properly.
5.checks is sound and safe.
82
Comments/Suggestions:
MODULE
7
POULTRY MANAGEMENT ( LAYER PRODUCTION)
Objectives
83
1. Explain the rearing of the day old chicks, rearing of the growing stock and
management of the layer flock;
2. Discuss the tips on layer management on hot climate;
3. Illustrate the laying nest structure; and
4. Enumerate the characteristic of good layers.
Strain of the layers include:
1. Babcock
2. Dekalb
3. H & N
4. Hi- sex white
5. Kimber
6. Starcoss
7. Lohman LSL
Breeds of egg-type ducks
1. The Phil. Mallard

2. Khaki Campbell
3. Indian Runner
4. Tsaiya
5. Chery valley Hybrid
REARING OF DAY- OLD CHICKS
Brooding is essential for the chicks. Brooding is the process of supplying

artificial beat to the chicks from the time they are taken out from the incubators
up to the time their bodies can control their beat requirements and they are
covered with feathers.
84
The following are the basic requirement for brooding day-old chicks:
1. Sufficient Heat
A. Provide sufficient artificial heat to keep chicks comfortably warm during the
day or
night. Avoid abrupt changes in brooder temperature during the first two week
of life.
REARING OF THE GROWING STOCK
 Broilers are marketed when they reach 45- 60 days of age depending on
strain.
 For the egg type, chicks are transferred to the growing houses or pens at 6-8
weeks old. They are kept in these quarters until they are 16-18 weeks old at
which time then they are transferred to the laying house.
 Birds are given anti- stress drugs, either in the feed or in the drinking water 2-
5 days before and after they are transferred to the growing houses.
 Thoroughly clean and disinfect the growing houses prior to the transfer of the
growing stock. Transfer birds only during good weather.
 During hot summer days, the appetite of the birds diminishes but this may be
sufficiently restored by wet mash feeding or by appropriate measures to
lower houses temperature like misting or sprinkling the roofing with water.
 Provide fresh drinking water.
MANAGEMENT OF THE LAYER FLOCK
 Pullet are transferred to the laying house at the age of 16-18 weeks or at
least 3 weeks before the onset of the egg production.
85
 A few days before and after the transfer, the bird's ration should be fortified
with antibiotics and vitamins to minimize or counteracts the effect of stress.
 Cull those birds that show little or no promise of being potential layers.
 Birds will start laying when they are 20-22 weeks old. Generally pullets reach
maximum egg production when they are between 30 -36 weeks old, after
which egg production tends to decline and then levels off.
 After the first year of laying the layers undergo a physiological process called
molting. Early molters are poor layers while late molters are good ones.
 During the second year of production, the layers usually average about 10 to
20% fewer eggs as compared to the first year but the eggs are bigger.
 Provide layers with calcium supplements like limestone and ground oyster
shell and insoluble grit.
TIPS ON LAYER MANAGEMENT ON HOT CLIMATE
A. VENTILATION
 Air movement around birds at floor level has the beneficial cooling effect. In
shade houses, take full advantage of natural breezes using paddles or
circulating fans in period of still weather and particularly during the heat of the
day. In controlled environment houses, use inlets with moveable louvers that
can direct moving air directly on the birds at floor levels.
 In controlled environment houses, over -ventilate during the cool part the day
in order to cool down the whole house. Birds experiencing a cool period each
86
day are better able withstand hotter- periods with no adverse effect on the
performance.
B. FLOOR SPACE
 Provide birds up to 100% (depending on severity of conditions) more space

than its recommended for temperate climates . Three birds per square meter
is an absolute maximum. In controlled environment houses, rearing males
with females makes the most economic use of expensive floor space.
C. LITTER MANAGEMENT
 Maintain only the very shallow layers of litter on concrete floors. this will
maximize any cooling effect that the concrete floor may have on the birds
through absorption of body heat.
 Dry dusty litter can cause severe irritation and damage to the eyes of
chickens. Avoid dustiness by sprinkling water generously on litter at regulars
intervals. This spraying can, during extremely hot, dry spells,be
advantageously extended to the birds themselves and the feed.
D. WATER SUPPLIES
 Whenever possible, use water supply such as well which provides cool water.
Water consumption can double in very hot weather.
 Bury or insulate water pipes to maintain the original coolness.
 Supply trough in which breeders may dip their comb and wattles so that
evaporation of water cool the blood supply in the combs and wattles.
 In extremely hot weather, when water consumption may be doubled to
prevent heat prostration, do not place drug or other substances in water that
87
might decrease its palatability and, therefore, its uptake. The distribution of
waterers should be such as to minimize the distance any birds has to move
in order to drink; ideally, both feed and water should be distributed so that no
birds has to move more than 1 1/2 meters to its requirements
.E. LIGHTING
 In a shade houses, natural daylight must be supplemented with artificial

lighting in order to obtain desirable lighting patterns that are necessary to
adequately control sexual maturity. A constant or decreasing lighting pattern
during rearing is essential to prevent too early sexual maturity. An increasing
or constant light pattern is necessary after 22- 24 weeks of age.
F. EGG HANDLING
 Supply at least one nest per four females. Ensure free circulation of air round
the nest areas to discourage broodiness.
 Collect eggs more regularly than in template areas and transfer immediately
to the egg cooling from which should be located on the farm site. Transport
eggs to the hatchery in an insulated van.
 Practice daily fumigation of eggs.
G. NUTRITION
 In hot climates, poor production, small egg size, and thin shells are generally
the result of an adequate daily intake of the required nutrients.
 Where feed consumption is lowered merely by depression of the appetite and
because of the high temperature during the period of the bird activity, there
will be an inadequate intake of ALL nutrients. This can be corrected by
allowing the feeding activity to occurs during the cool part of the day, when
appetite is stimulated. Additionally if facilities allow, advantage can be gained
by feeding damped or wet mash, as can the substitution of mash br crumbs
88
or pellets.
 Generally, in hot climate, the energy requirements of the hen are mush
reduced; because she eats to meet only her energy requirements, this result
in an inadequate daily intake of protein, vitamins and minerals. In this
situation, the correct daily intake of nutrients can only be achieved by correct
feeding formulation based upon the denser ration in which particular attention
should be given to increasing vitamins levels well above temperate climates
levels.
 The correct formulation of feed depends upon local conditions. It requires
knowledge of the relation ship between energy content of the feed and the
amount of feed consumed daily, with correct formulation the latter will contain
the correct daily allowance of protein, vitamin supplementation can be done
via the water and a continuous level of vitamin supplementation is virtually
essential during all periods of heat stress.
 Feed intake is the main method of controlling sexual maturity in open houses
and very careful attention must be given to controlling quantities very often to
levels much below those used in temperate areas.
 Where intake levels are severely controlled, check weighing of the birds is
absolutely vital.it is also essential to ensure proper ration formulation
particularly in respect of any drug inclusion such as coccidiostats.
LAYING NEST STRUCTURE
89
90
91
CHACRACTERISTICS OF GOOD LAYERS
Consider the following pointers in selecting good layers:
1. It has bright eyes

2. Having shiny hair coat
3. Bruises free
4. Solid fecal consistency
5. No coughing with an alert behavior
CULLING POOR LAYERS
92
Consider the following pointers in culling poor layers:
Characteristics Description
Comb, wattle earlobes Small pale cold, shrunken and dry.
Pubic bones ( 2 small bones extending Close together, only finger can
be
Along the side of the vent) place between them, thick and hard.
Vent Small, dry puckered and round.
Abdomen span ( distance between Hard with thick skin contracted

End of breast bone ends of pubic bones) About 1-2 fingers in width.
Pigmentation ( yellow beak and shanks) Remains yellow even after

month in
laying pen
93
Name:__________________________________ Yr. &
Section:_____________
Written Test
I. Enumeration. Enumerate the following:

A. Strain of layer chicken
1.
2.
3.
4.
5.
6.
7.
B. Breeds of egg type duck
1.
2.
3.
4.
5.
6.
7.
II. Fill in the Blank:
94
1. Broilers are marketed when they reach______________________ days
of age.
2. For egg type, chicks are transferred to the growing houses or pens at
_________
__________ weeks old.
3. How many days that birds are given anti- stress drugs, either in the feed
or in the
drinking water before and after they are transferred to the growing
houses________________
4. Pullets are transferred to the laying house at the age of
_________________
before the onset of egg production.
5. Birds will start laying when they are__________________________ old.
III. WHAT ARE THE CHARECTERISTIC OF A GOOD LAYERS AND BAD

LAYERS?
_____________________________________________________________
_______
_____________________________________________________________
_______
_____________________________________________________________
_______
_____________________________________________________________
_______
_____________________________________________________________
_______
_____________________________________________________________
_______
95
.
MODULE
8
BEAK TRIMMING
Objectives
At the end of this module the students, should be able to:
1. Define debeaking and;

2. Discuss the main objective of beak trimming.
Debeaking also called beak trimming, is the partial removal of the beak of
poultry, especially layer hens and turkeys although it may also be performed on
quail and ducks. Most commonly, the beak is shortened permanently, although
regrowth can occur. The trimmed lower beak is somewhat longer than the upper
beak.
The practice of break trimming of poultry should be used only to prevent

leather peaking and cannibalism when management practices ( genetic
selection, management of light, and management of nutrition) are not sufficient.
Only trained and monitored personnel should perform beak trimming, using
proper equipment and procedures.
The beak of the most poultry species is very specialized organ. It contains
many sensory receptors and glands that help the animal engage in activities
such as searching for food and preening feathers. A birds also uses its beaks as
96
a weapon for offensive and defensive behaviors . The center of the beak consist
of horny tissue that is thicker towards the tip of the beak. The tissue between the
bone and the outer horny layer contain many nerves.
Poultry producers use beak trimming as part of an overall strategy to

reduce feather pecking injuries in group of poultry. Beak trimming ( frequently
referred to incorrect as debeaking) involves the removal of approximately one
quarter to one - third of the upper beak and lower beak of the bird. The tip of the
beak is blunted so that the natural behavior of the chicks to peck at each other
does not result in significant damage to the birds.
Beak trimming has been used with many types of poultry, including laying
hens, turkeys, ducks, and quail.
The different method of break trimming are categorized as mechanical , hot

- blade, electrical , and infrared.
1. Mechanical - a simple blade or scissor device, such as secateurs, is used

to trim
the beak.
2. Hot- blade - a heated blade is used to trim the beak.
3. Electric - an electric current used to damage the beak so that the tip
falls off.
4. Infrared - infrared light is used to damage the beak so that the fall off.
The adverse effect of beak trimming of chicks of egg -laying strains at 1 -
97
10 days of are offset by the benefits of reducing cannibalism. Beak trimming
of younger birds appears to eliminate the long term chronic pain that can
occur in the stump of the beak of the older bird whose beak is trimmed.
When and why is beak trimming done?
Beak trimming is done at 7 - 10 days and retrimmed at 4-6 weeks old if

necessary.
When birds are not beak trimmed, increased incidence of mortality and
morbidity will occur due to cannibalism. Welfare problems associated with
cannibalism can be devastating. When performed correctly to industry
standards, beak trimming is advantages. These include reduced:
1. Feather pecking
2. Mortality
3. Vent pecking and prolapse
4. Bullying
5. Stress on the bird
When beak trimming is not done correctly, birds can suffer from:
1. Reduced ability to eat and drink

2. Short and long term stress
3. Reduced social status
Main objective of beak trimming ;

A. To control cannibalism
B. To improve feed conversion by reducing feed wastage
98
Procedure:
 ensure that the hole size is 4.36mm.

 Heat the blade to a cherry red color, approximately 650 Degree Celcius. This
heat is just enough to cauterize the beak to prevent regrowth at a later stage
and to prevent the tissues from being burned.
 Insert the beak squarely into the guide hole.
 Press the thumb lightly against the back of the head and the forefingers at
the chicks throat to hold back the tongue.
 Depress the blade firmly and steadily to cut about not more than 1/3 of the
upper beak. The lower beak will then be slightly longer by 2mm than the
upper beak.
 Keep the blade down for 2 to 2.50 seconds to cauterize the beak.
Consideration when debeaking:
 Do not debeak within 7 days of vaccination period

 Do not sacrifice precision for speed. A normal speed of a skilled operator is
600 -750 chicks per hour. Accuracy above this rate decrease
 Keep the blade clean
 Handle chicks carefully to minimize stress
 Give water soluble vitamin K and C two days prior and 3 days after beak
trimming to help to reduce stress, aid in blood clothing and reduce
dehydration.
99
Name:___________________________________ Yr. & Section:__________
Written Test # 8
1. What are the purpose of beak trimming?
A.
B.
2. What age do you trim beak?
3. Recommended length of beak trimming?
4. When trimming of beak is recommended?
100
5. What are the alternatives for beak trimming to reduce cannibalism ?
A.
B.
C.
D.
E.
6. Characteristic of poor layers?
A.
B.
C.
D.
E.
101
TASK SHEET NO.1
Title : Debeaking chick
Performance Objectives:
Given all the chicks and necessary equipment, materials and supplies, you
should be able to perform debeaking in chicks within 20 minutes.
Equipment/ Supplies / Materials : Chicks

Debeaker Machine
Cage
Steps / Procedure:
 Ensure that the hole size is 4.36mm.

 Heat the blade to a cherry red color, approximately 650 degree celsius. This
heat is just enough to cauterize the beak to prevent regrowth at a later stage
and to prevent the tissues from being burned.
 Insert the beak squarely into the guide hole.
 Press the thumb lightly against the back of the head and the forefingers at
the chicks throat to hold back the tongue.
 Depress the blade firmly and steadily to cut about not more than 1/3 of the
upper beak. The lower beak will then be slightly longer by 2mm than the
upper beak.
 Keep the blade down for 2 to 2.50 seconds to cauterize the beak.
102
Assessment Methods:
Oral Questioning
Demonstration

Task Sheet 1.1
Name:______________________________________ Date:
_____________________
CRITERIA YES NO
Did the Student
103
1. Chick body condition and age are evaluated before
debeaking.
2. The debeaking procedure are followed carefully.
3. Safety precaution are practiced.
4. The debeaking machine is operated properly.
5. Chick is safe and sound.
Comments/ Suggestions:
104
MODULE
9
FEEDING MANAGEMENT
Objectives:
At the end of this topic the students,should be able to:
1. Explain the layer / egg type;

2. Study and determine the nutritional feeding and the feed compositions;
3. Discuss on how to grading the eggs and ;
4. Familiarize how to determine the size category of the eggs.
LAYER / EGG TYPE
 Starter mash is given to birds aged 8-10 weeks old.
 Growing mash is given to birds ages8-10 weeks until they are 5 months old
or when the egg production reaches 10 percent. This mash promotes pullet
growth at a rate that is just right to allow the bird to develop its body and
internal organs so that it will start to lay at the right time.
 The bird should not be allowed to get fat during the growing period because
this causes poor egg production and high mortality among layers. A good
way of preventing fatness among the pullet is to restrict their feed to 85
105
percent of normal consumption when they are 18- 16 weeks old then full fed
them at 17- 20 weeks of age.
 Laying mash is given to pullets when they are about to lay ( 10 percent or
until the layers are replaced) or when they reach 19 weeks of age.
 Wetting the mash or instituting wet mash- feeding at noon during hot days
will increase appetite of the birds.
 Adopt a regular system of feeding because chickens recent abrupt changes

in feeding habits that gets reflected in their performance, especially on egg
production.
NUTRITIONAL FEEDING
TABLE I. Daily feed requirements of layers ( white leghorn) according to size of
bird
and number of egg laid.
Numbers of Body Weight, kg.

Eggs per 100 Water
Hens/ Day 1.4 1.8 2.3 2.7 Requirements
Feeds required / 100 birds /day gal/ 100 birds
0 5.9 7.2 8.4 9.6 Moderate

10 6.3 7.6 8.9 10.0 Temperature
20 6.7 8.0 9.3 10.4 =5-7
30 7.1 8.4 9.7 10.9 high
40 7.5 8.8 10.1 11.2 temperature
50 8.0 9.2 10.5 11.6 = 7.9
60 8.4 9.6 10.9 12.0
70 8.8 10.0 11.7 12.5
80 9.2 10.4 11.7 12.8
90 9.6 10.8 12.1 13.3 106
100 10.0 11.2 12.5 13.7
Table II. Minimum nutrient requirements of chicken under Philippine
Condition.
NUTRIENTS BROILER EGG TYPE CHICKEN

0-2 2-5 5-8 0-2 2-6 6-12 12-20 20 -42 42
CB BS BF CB CS CG PD LM LMII
Crude protein % 12.0 20.0 18.0 21.0 18.0 16.0 16.0 16.5 16.0
Metabolize energy
(ME) (kcal/kg) 2900.0 2800 2750.0 2900 2750 2700 2700.0 2750 2700
Lysine % 1.20 1.00 0.90 1.20 1.00 0.80 0.80 0.70 0.60
Methionine % 0.45 0.40 0.35 0.45 0.40 0.30 0.30 0.32 0.30
Math + cyat, % 0.80 0.85 0.72 0.80 0.70 0.70 0.60 0.55 0.50
Phosphorous % 0.70 0.70 0.65 o.70 0.70 0.65 0.70 0.70 0.55
Avail % 0.50 0.45 0.50 0.50 0.50 0.50 0.50 0.50 0.45
Credut fiber % <4 <4 <5 <4 <5 <5 <5 < 4 <5
Calcium % 1.00 1.00 1.00 1.00 1.00 1.00 1.00 3.50 3.50
Bost/ bag 50kg 391. 350 329 391 331 307 292 319
107
Feed Compositions
1. Find the nutritive value of the following rations ( Dahomey) using Granaria
and
chicks with the requirements.
Ingredient Chicks Layers Broilers
Maize 26.8 29.5 31.5

Sorghum (=Milocorn) 35.0 35.0 35.0
Fishmeal (Peru) 6.0 3.5 4.0
Skimmilk Powder 5.0 5.0 5.0
Groundnutcake 21.5 15.0 18.5
Lucernemeal (16-18Z% 3.0 3.0 3.0
cp) 1.0 7.0 1.0
Shells (37% CA) 1.1 1.4 1.4
Dicalcuimphosphate (23%) 0.3 0.3 0.3
CA) 0.3 3.0 0.3
Salt ¯¯¯¯¯¯¯¯¯¯¯¯ ¯¯¯¯¯¯¯¯¯¯¯¯¯ ¯¯¯¯¯¯¯¯¯¯¯¯
vitaminconcentrate ¯100 100 ¯
100
Grading Eggs
Exterior Grading
Begin the egg grading process by checking the quality of the shell. The
108
ideal eggshell is clean, smooth and oval in shape with one end slightly bigger tan
the others. eggs with cracked or broken shells should be discarded. If you are
selling te eggs, remove from any with usual shapes, textures or thin spots on the
shell. While they are edible, they break easily and will be unacceptable because
of their appearance.
Interior Grading
Grading the interior of the egg is performed by a method called candling.
Using an egg candler will allow you to examine the air cell, the egg white called
albumen and the yolk. Candling also lets you checks for spots and cracks. Listed
below are different components to observe when candling an egg:
Air Cell Depth

The air cell is the empty space between the shell and the white usually
found at the bigger end of the egg. As the egg ages, the air cell depth grows and
the quality of the egg diminishes.
White or Albumen
The white of the egg is called Albumen. The quality is based on its clarity
and thickness. Look for clear color without discolorations or floating foreign
matter. Thick albumen allows limited movement of the yolk and indicates a higher
quality egg.
Yolk
The quality of the yolk is determined by the distinctness of its outline and
other feature like size, shape and absences of any blemishes or blood spots. It
should be surrounded by the dense layer of albumen.
109
Spots
Candling can help reveal foreign matter like blood spots or meat spots. Egg
with interior spots should not be sold.
SIZING EGGS
If you plan on selling your eggs, you need to sort and size them. Large and
extra large eggs are the best sellers.
While there are few things to learn about grading and sizing eggs, the
process is not difficult. You will be able to master the technique quickly with just a
little bit of practice.
Size Category Minimum Weight
No weight Below 40 grams

Pewee 40-44 grams
Pullet 45-49 grams
Small 50-54 grams
Medium 55-59 grams
Large 60-64 grams
X- Large 65-69 grams
Jumbo 70 above
110
Name: ___________________________________ Yr.
Section:____________
SELF CHECK
I. TRUE or FALSE: Write true if the statement is correct false if incorrect or

unacceptable.
1. Starter mash is given to a chicks from day old to 8-10 weeks old
2. Growing mash is given to birds aged 8-10 weeks until they are 5 moths
old or
when the egg production reaches 10 percent.
3. Wetting the mash or instituting wet mash feeding at noon during hot days
will
increase appetite of the birds
4. The birds should not be allowed to get fat during the growing period
because this
causes poor egg production and high mortality among layers
5. Laying mash is given to pullet when they are about to lay or when they
reach 19
weeks age.
II. Identify the following:
111
1. Minimum weight of small egg?
2, Minimum weight of medium egg?
3. Minimum weight of large egg?
4. Minimum weight of extra large egg?
5. Minimum weight of jumbo egg?
III. Classify the egg given according to its weights
MODULE
10
HEALTH MANAGEMENT
112
Objectives:
At the end of this topic students, should be able to:

1. Define the common disease in poultry; and
2. Familiarize the cause, transmission and sign of the common disease in
poultry.
 The most economical and ideal method to control disease is trough

prevention, which could be achieved by proper management, good sanitation
and having effective vaccination program.
 Disease outbreak can be prevented by instituting the following vaccination
program:
Age of bird Type of vaccine to Dose Route of

use Administration
8-9 days 1st NCD B1B1+B1 1 DOSE Intra- ocular
12-13 days 1st Gumboro 1 Dose Drinking water

vaccine
21 days 1 dose Drinking water
2nd NCD (LASOTA
4 weeks ) +IB 1 prick Wing web
Fowl fox vaccine
5 weeks 2nd Gumboro 1 dose Drinking water
Vaccine
6 weeks 5ml Intramuscular
1st Coryza
8 weeks 1 Dose Drinking water
3rd NCD +IB
113
2nd Coryza
3rd Coryza
Oil based NCD +
EDS
COMMON DISEASE OF POULTRY
Avian pest ( New Castle Disease)
Cause
 Virus
Transmission
 Direct contact with the nasal and mouth discharges of infected birds.
 airborne transmission
114
 Through mechanical means such as being carried by sparrow( maya),
predators or
other birds.
 Human being transmit the disease through
 Infected clothes and shoes.
Sign
-
 In young birds: gasping ; coughing, rattling of the windpipe, hoarse
chirping,
paralysis, walking backward and circling.
 In adults, coughing, occasional paralysis, abrupt drop in egg production, soft-

shelled eggs, greenish watery diarrhea.
Prevention
 Vaccination. Consult your veterinarian for a program suited to your

operation.
Treatment
-
 These is no treatment for the disease.In case of an outbreak, the following
measure could be adopted to minimize its further spread and effect control of
the
115
disease:
A. Isolate sick birds quickly.

B. Quarantine the area by regulating persons entering the disease-affected
premises or from other farm as well from one poultry house to another.
C. Revaccinate of the birds if titer ( detected by serological test) is already low.
D. Thoroughly disinfect the houses and premises. Allow to dries up before

occupancy.
E. Buried dead birds.
Chronic Respiratory Disease( CRD)
Cause
 Mycoplasma organismor pleuropnuemonia like organism( PPLO)
Transmission
 CRD organism is egg-borne: contracted exposure with infected flock
 Airborne transmission
116
Sign
 Tracheal rales, sneezing, coughing watery or sticky discharges from the

nostrils.
 Foamy exudates in the eyes.
 Feeds consumption is reduced and the birds lose weight.
Treatment
 Broad spectrum antibiotics, either by injection or mixed with the feeds or

drinking water.
Coccidiosis
Cause
 Microscopic organism called coccdia ( Emeria species) usually occurs in

flocks below two months of age
Transmission
 When birds pick up or swallow the coccidial organism.

 Contaminated feed and water.
 Indirect contact thru files, human beings and other mechanical means.
117
Sign
 Tendency to huddle together in a corner.

 Decreased feed and water intake and poor weight gain.
Mareks Disease
Cause
118
 Virus
Transmission
 Exposure to infect birds or to environment with existing with existing virus,

poultry nests and feeders.
Signs
 Initial symptoms are leg weakness and paralysis of one or both legs.
 Birds tend to rest on their breast with one leg extended forward and the other
backward.
 They cauld hardly reach the feeders and waterers resulting in dehydration
and emaciation which finally cause death.
Prevention
 Vaccination with MD vaccine, the most commonly use is the so called Herpes
Virus
of Turkey(HVT).
Treatment
 There is no known treatment for the disease.
119
Avian Malaria
Cause
 Microscopic protozoan parasite
Transmission
 Bites of mosquitoes, mechanically by blood transfer as in mass vaccination,

caponization and injection.
Signs
 Severe anemia (paleness),extreme leg weakness, emaciation and nervous

sign like twisting of the head.
 The shanks and toe are dry and birds have ruffled feathers.
 Greenish-yellow or greenish-white diarrhea.
Prevention
 Control of mosquitoes within the premises and houses with effective

insecticide,include spraying the breeding place of mosquitoes stagnant water.
120
Treatment
 Anti-malarial drop like plasmochin, quinine hydrochloride and pyrimethamine

combination were found effective. Confer with the veterinarians.
Fowl Pox
Cause
 Virus
Transmissions
 Spread by mosquitoes that feed on pox-infected birds; direct contact,

mechanically transmitted by visitors, wild and predators
121
Sign
 There are two forms :

 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- characterize by the presence of whitish-yellow growth there is
difficulty in breathing which will result in death due to suffocation.
Prevention
 Vaccination with fowl pox vaccines. Control the mosquitoes by spraying with
insecticides.
Treatment
 There is no effective treatment against the disease. In the wet form, removal
of the wart-like growth in the throat usually 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 results.
Infectious Coryza (colds or 'sipon')
122
Cause
 Bacterial organisms
Transmission
 Through the air,direct contact or through contamination of the feed,water

equipment.
Signs
 Swelling of the face and wattles and discharge from the nostrils, which at first
is watery, but becomes sticky and foul odor as the disease progresses.
 In laying flock, egg production decreases.
Prevention
 Strict sanitation of the farm. Isolate sick birds immediately.
 Treatment
 Broad spectrum antibiotics applied in feed and water and sulfa preparation
are recommended
123
Gumboro Disease(IBD)
Cause
 Virus Gumboro disease is called " catastrophe disease" because it is the

principal cause of catastrophy in flock. The latter is a term applied to flocks
with high losses from variable disease condition.
Transmission
 By contact to bird to bird, contaminated persons or clothing of caretaker.
124
Signs
 Pure classes of IBD infection are difficult to recognize. Slight tremors of the
neck and the body, depression, ruffled feathers, wet droppings,loss of
appetite, severe prostrations and few deaths are clinical manifestations.
However, the disease should be suspected when an unacceptable
percentage of morbidities and mortalities occur between 3-13 weeks of age,
these high losses being associated with vaccination reaction in gangrenous
dermatitis ( wing rot) and anemia.
Prevention
 Vaccination using IB vaccine ( Bursa - Vac- Sterwin)
Control
 Immediately isolate the flock in affected houses and control tile entry of
caretakers, egg collectors, supervisory personnel and vehicles. Remove and
destroy affected birds immediately. Incinerate dead birds.
Treatment
 While theres no successful method of treatment known, improving tile

nutritional quality of tile feeds ( conditioning rations) and a therapeutic
antibiotic regimen to check possible emergence of secondary bacterial
infection must be instituted. Stresses should be avoided.
Ascaridiasis
125
Cause
 Caused by large roundworms
Transmission
 By ingestion or through droppings from affected bird.
Signs
 poor growth, decreased feed efficiency, paleness.
Prevention
 deworm through feeds, strict sanitation.
Treatment
 Deworm affected birds.
126

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POULTRY PRODUCTION AND MANAGEMENT

SUMARRY OF LEARNING OF OUTCOMES:

Upon completion of this module, the trainee/student must be able to:

1. Section and procure stock

TOPIC 2 POULTRY PRODUCTION AND MANAGEMENT

1. Define Poultry Production and Management;

POULTRY PRODUCTION AND MANAGEMENT

ADVANTAGES OF POULTRY RAISING

A. High feed efficiency or feed conversion ratio

B. Fast return on investment

DISADVANTAGES OF POULTRY RAISING

There are problems involved in raising poultry. Among this are:

A. Proper selection of stocks and proper feeding

SCIENTIFIC NAME OF POULTRY SPECIES

1. Chicken Gallus gallus

Capon- castrated male chick

Domesticated chicken- all chickens that have been tamed or trained or

Pigeon cock - breeding male pigeon

Gander- breeding male goose

Buck - breeding male rabbit

Tom or Gabber - breeding male turkey

COMMON TERMS IN POULTRY

ADG - Average Daily Gain

Types of essential amino acids

Hen - mature female fowl

Heritability - proportion of the differences measure or observed between

Hormone - is defined as a substance or chemical mediators produced by the

Immunity - the power of an animal to resist and /or overcome an infection to

Immunize - to render an animal resistant to disease by vaccination.

Laying or oviposition - the expulsion of egg outside of the reproductive tract of

B. Trace minerals - normally present at low levels in animal body or needed in

Types of Amino Acids:

Nutrition - the series of processes by which an organism takes in and

Oviposition - the laying of fully developed eggs ( egg laying).

Ovulation - the shedding of the follicle by the ovary.

Pedigree - written record of animal ancestry.

Performance Test - measure of an animal performances, usually for a single

Poulard - pullet whose ovaries have been removed.

Purebreds - all lines of ancestry tracing registered stock of age breed.

GUIDELINES IN THE ESTABLISHMENT OF BACKYARD AND COMMERCIAL

2. Sanitary Permit requirement before its operation.

A. Preferably located in rural areas.

4. Lay out: The following space requirements may serve as guide:

Recommended Minimum Feeding Space Requirements:

A.Day - old to 4 weeks 2.5 to 5cm./bird

Recommended Minimum Watering Space Requirements:

A. Day- old to 4 weeks 0.5 cm./ bird or two 1- gal. Drinking

Birds must be protected from poor ventilation and extremes in temperature.

a. Sanitary Provision in the Poultry House

In planting the construction, due consideration should be given to facilitate

B. Provision For Easy Expansion

Consider future expansion plans.The buildings that are to be constructed

Poultry houses need to be very expensive to construct. There are many

A. It shall be the sole responsibility of the owner.

A. Cage shall be provided for housing the laying flocks.

9. Solid Waste Disposal

A. Receptacles protected from vermin and other animals