ANIMAL

PRODUCTION
(POULTRY-
CHICKEN)
NC II

PERFORM PRE-LAY
AND LAY ACTIVITIES
LEARNING OUTCOME

At the end of this module, the trainee must be able to:

✓ Perform preparatory activities.
✓ Transfer layers in laying house.
✓ Employ lighting program.
✓ Apply feeding practices.
✓ Perform health care.
✓ Perform harvesting and post-laying activities.
MATERIALS, TOOLS AND EQUIPMENT
IN THE LAYING HOUSE
MATERIALS
• Egg trays- These light weight trays
are made of durable paper ache and are
ideal for use in collecting and holding
eggs. Each tray holds 30 eggs and will
stack one on top of the other by turning
each tray opposite the one below. These
trays are also ideal for use as Incubator
Egg Positioners when holes are cut to
permit circulation of the air. Cracked
eggs are practically eliminated when
using our egg trays.
• Light bulb- An incandescent light
bulb, incandescent lamp or
incandescent light globe is an
electric light which produces light
with a wire filament heated to a
high temperature by an electric
current passing through it, until it
glows.
• Syringes and Needles-
these syringe and needle
combinations are safe for
use in all chickens, in
administrating drugs and
fluids to poultry.
• Biologics- work by blocking
the action of specific immune
cells that cause these cells to
misbehave by either reducing
the number of these cells in the
skin and blood or by blocking
the activation of the immune
cells or the release of chemicals
from them.
• Medicated sacks (for • Pail and Basin- this
foot bath)- Foot bath materials are easily used
should not be used for in different poultry
anything other than for activity.
prevention or treatment
of disease.
TOOLS

• Scissors- consist of a pair of • Wheel barrow- a tool

metal blades pivoted so that the used to move heavy
sharpened edges slide against things, made from a
each other when the handles single wheel in front and
(bows) opposite to the pivot are two legs in back.
closed. Scissors are used for
cutting various thin materials,
such as paper, cardboard, metal
foil, thin plastic, cloth, rope, and
wire.
• Drinking Plastic Jars- is
design to create a shallow and
safe to use drinking fountain
suitable for all birds,
including chicks and the
drinking water level is
maintained at a safe, constant
depth.
EQUIPMENT

• Generator- is the combination of a

diesel engine with an electric
generator (often an alternator) to
generate electrical energy. This is a
specific case of engine-generator. A
diesel compression-ignition engine
often is designed to run on fuel oil,
but some types are adapted for
other liquid fuels or natural gas.
• Electric lamp- • Feeder- provide the poultry
designed to function by feed from the external feed
their own source of directly into the poultry
energy, other than house in a balanced and pre-
flashlights. determined amount.
• Feed Cart- it is design • Knapsack sprayer- the
to eliminate hard in sprayer is generally used for
handling wheel spray vaccination of poultry
barrows or pails against respiratory diseases.
making your chore For a quality spray pattern,
easier. nozzles can be regulated to
change droplet size.
• Industrial fan- Ventilation is very
important in maintaining the correct
environment, and directly affects all
of the aforementioned points,
particularly in enclosed housing. The
main objective is to maintain a
natural fresh air condition, at an
acceptable temperature to suit the
age and type of stock housed.
• Fabricated layer cages-
Layer cages come in various
sizes. They are made from
galvanized steel to stop the
rust. A good layer cage will
have a system that provides
water and food easily to the
hens
• Feed scoop- measuring
feed by eye soon leads to
over or under fed animals,
but for most people
carefully weighting out the
correct amount of feed each
time is impractical.
• Curtains (ventilation
and lighting
management)- curtains
provide good ventilation
in the poultry that gives
better production.
SELF CHECK

Multiple Choice. Write the letter of the correct answer.

1.A tool used to move heavy things, made from a single wheel in
front and two legs in the back.
a. Wheel barrow b. truck c. feed cart d. crate
2. These____________ combinations are safe for use in all
chickens, in administrating drugs and fluids to poultry.
a. medicated sacks b. syringe and needle c. biologics d. all
of the above
3. It’s important to give your animals the correct diet; this means
not just the type of feed, but also the quantity.
a. feed cart b. feed bin c. feed scoop d. feeders
4. Provide the poultry feed from the external feed directly into
the poultry house in a balanced and pre-determined amount.
a. feed cart b. feed bin c. feed scoop d. feeders
5. Is the combination of a diesel engine with an electric generator
(often an alternator) to generate electrical energy. This is a
specific case of engine-generator.
a. generator b. lux meter c. electric lamps d. light meter
 POULTRY STRAINS OF LAYERS
• Babcock- Offer high egg • Dekalb- Dekalb is the egg
numbers and persistent
production with optimum
egg weight and excellent
feed efficiency in all
systems Production at the
age of 72 weeks: 310-320
eggs Egg shell color: dark
brown.
mass layer.An egg mass
layer thanks to the high egg
production, high average
egg weight, efficient feed
conversion ratio and strong
egg shells.
• H & N- They are docile and
non-aggressive. It is easy to
raise them. Their feathers
are red-brown, the eggs are
dark brown and quite round
and the eggshell is strong.
• Hi-sex white- Hi-sex White is a
champion egg layer of many
medium sized eggs. She is
famous for her strong and nice
brown egg shells. This
combined with excellent feed
conversion.
• Kimber- Efficient egg
production, premium
quality of eggs, stress
tolerance and quiet
disposition in production.
• Lohman LSL- Well known
for their efficient production
of quality white and brown
eggs, respectively. It is
designed for markets which
prefer smaller eggs and
measure efficiency in feed
per egg.
• ISA White- Isa White is known
for its balanced performance.
Due to its good feed intake
capacity it performs well in a
variety of conditions. The bird
produces large eggs of
exceptional quality. Both shell
quality and internal egg quality
are on a very high level.
• Bovan- Egg layer which has the ability to meet the
expectations of a variety of egg producers with different
objectives. She is the bird of choice for today's egg farmers who
expects high egg numbers and a forgiving bird, all essential
ingredients to keep their business profitable. She not only
performs well for the egg producer with traditional production
facilities, being very docile is making her the perfect bird for
alternative production methods as well.
• Hyline- The Hyline is the world’s most efficient egg layer with
excellent livability. They lays dozens of top-quality, strong-
shelled eggs with minimum feed consumption, making her the
industry’s lowest cost producer of eggs. With no equal in egg
solid content, she’s the only choice for customers who process
eggs. The dependable Hyline generates maximum profits for
the egg producer.
• Novogen- The Novogen is a robust and vital hen which lays
many top-grade brown eggs. Behavior greatly influences the
results of your layers. It not only affects the egg quality but also
the nesting behavior and liveability (or loss) of your hens. It
determines the necessary labor too. This layer has been bred for
exactly the right behavioral characteristics, as well as for
production.
SELF CHECK

Multiple Choice. Write the letter of the correct answer.

1. The_________ is a robust and vital hen which lays many top-
grade brown eggs.
a. Dekalb b. ISA White c. Hyline d. Novogen
2._________ is the egg mass layer. An egg mass layer thanks to
the high egg production, high average egg weight, efficient feed
conversion ratio and strong egg shells.
a. Dekalb b. ISA White c. Hyline d. Novogen
3. _____ is the world’s most efficient egg layer with excellent
livability.
a. Dekalb b. ISA White c. Hyline d. Novogen
4. It is known for its balanced performance. Due to its good feed
intake capacity it performs well in a variety of conditions.
a. Dekalb b. ISA White c. Hyline d. Novogen
5. Egg layer which has the ability to meet the expectations of a
variety of egg producers with different objectives.
a. Dekalb b. Bovan c. Hyline d. Novogen
 IDENTIFY ABNORMALITIES IN
CHICKEN

• Crossed Beak: Is a condition in which the top and bottom

beaks do not align properly. It can be caused by genetics, an
injury or the inability to maintain the beaks length and
shape by normal honing on rocks or other hard surfaces.
Abnormal Legs and Toes

Deficiency
- Only a few of the feedstuffs fed to poultry contain enough
riboflavin to meet the requirements of young growing poultry
(McDowell, 2000). A decreased rate of growth and lower feed
efficiency are common signs of riboflavin deficiency in all species
affected. Typical clinical signs often involve the eye, skin and
nervous system. The most critical requirements for riboflavin are
those exhibited by the young chick and the breeder hen.
Illustration 1: Riboflavin Deficiency Illustration 2: Riboflavin
Deficiency in Poultry

❖ Two-week-old chick with symptom of vitamin B2 deficiency:

curled toe, paralysis of extremities.
• Abnormal Wings: • Emaciated: Is a condition
Abnormal development of of layers were they are very
the bones. Vitamin D is thin especially when they
required for the normal come from disease or
absorption and metabolism hunger or cold.
of calcium and phosphorus
in the body.
SELF CHECK

True or False. Write T if the statement is true,

write F if the statement is false.
1. Anemia is a condition of layers were they are very thin
especially when they come from disease or hunger or cold.
2. Vitamin B is required for the normal absorption and
metabolism of calcium and phosphorus in the body.
3. Riboflavin Deficiency when the legs become paralyzed, but the
birds may otherwise appear normal.
4. Crossed beak is a condition in which the top and bottom beaks
do not align properly.
5. A decreased rate of growth and lower feed efficiency are
common signs of calcium deficiency in all species affected.
 TASK SHEET

“IDENTIFY ABNORMALITIES”

MATERIALS: Ball pen and Record notebook

STEPS/PROCEDURE:
1. Gather all the materials needed.
2. Go to the growing house.
3. Make a trial run of the equipment used.
4. Check the abnormalities of different chicks.
5. Perform the selection procedure in identifying procedures.
 EMPLOY LIGHTING PROGRAM

BASIC RULES FOR LIGHTING PROGRAMS

➢ Guidelines for Growing Period

• Start pullets with 20 to 22 hours of continuous and bright
(30 to 50 lux, 3 to 5 foot-candles) light during the first week
of age. Alternatively, an intermittent lighting program (4
hours of light followed by 2 hours of darkness) can be used
during the first week of age. The dark period (or periods)
serves as 'resting time' and helps strong chicks show the
weak chicks how to find feed and water.
➢ Guidelines for Laying Period
Onset of sexual maturity (egg production) generally depends on
4 requirements:
• A minimum chronological age which is genetically
determined (17 weeks).
• A minimum body weight (see tables of 18-week target body
weight for individual Hyline varieties).
• A nutrient and energy consumption to support production.
• A constant or increasing day length of at least 12 hours.
➢ Guidelines for housing styles
• It is necessary to first determine what style of houses are being
used regarding light control for both growing and laying. For
the purpose of designing a flock lighting program, each house
has to be designated either dark-out or open.
• Dark-out means there is essentially no outside light coming in
the house that would physiologically affect the flock's maturity.
In that case, the outside natural day length can be ignored and
the lighting program be planned using only artificial lights.
That said, it is beneficial to consider and synchronize the time
of lights-on and -off with the natural sunrise and sunset,
respectively, under the constraints of the artificial day length.
LIGHT-CONTROLLED GROWING TO LIGHT-
CONTROLLED LAYING

➢ Step-down day length from 20-22 hours of light the first

week of age to 9-10 hours of light at 10 weeks of age and hold
constant.
➢ Increase day length 1 hour at the 18-week body weight
target. Add 15-30 minutes per week until 16 hours total light
is reached and hold constant.
➢ Add 15-30 minutes per week (or every 2 weeks) until either:
– 16 hours total light or
– at least the longest natural day length of the year.
SELF CHECK

True or False. Write T if the statement is true,

write F if the statement is false.
1. The light intensity in the grow and lay houses should be different
because pullets can be stimulated to start egg production by an
increased in light intensity, even if the day length is unchanged.
2. Open house styles mean there are windows, curtains, or even just
enough light leakage through fans and air vents that allow outside
natural daylight to significantly illuminate the interior of the house.
3. It is necessary to first determine what style of houses are being used
regarding light control for both growing and laying.
4. Timing of light stimulation can be used as a tool to help attain desired
egg size.
5. Provide light stimulation when the target body weight is reached,
usually around 13 to 15 weeks of age.
 TASK SHEET

“LIGHTING APPLICATIONS”

MATERIALS: Light bulbs

STEPS/PROCEDURE:
1. Gather all the materials needed.
2. Go to the laying house.
3. Make a trial run of the equipment used.
4. Check the light record of the laying house.
5. Perform the lighting procedures properly.
 APPLY FEEDING ACTIVITIES

❑ Feeding Management
• Broiler / Meat Type: (Adlibitum Feeding)
• Broiler commercial rations are fed to the birds during
the first 5 weeks, and from then on are replaced with
broiler – finisher ration.
• All purpose or straight broiler ration is fed from the
start to the marketing of eight weeks.
AGE IN DAYS RATION WEEKLY FEED
CONSUMPTION
(GRAMS)
1-7 Booster 85
8 - 14 Booster 125
15 – 21 Starter 225
22 – 28 Starter 348
29 – 35 Grower / Finisher 429
36 – 42 Grower/Finisher 637
43 – 49 Finisher 723
50 – 60 Finisher 890
➢ Correct Feeding
• Provide the chicks with good quality feeds either home
grown or commercial sourced.
• Feed the chicks intermittently rather than
continuously. Research studies have shown that when
using intermittent feeding chicks utilize nutrient better.
• Do not allow feed troughs to go empty longer than one
to two hours.
 APPROXIMATE FEED CONSUMPTION OF
EGG – TYPE CHICKEN PER BIRD
AGE IN WEEKS DAILY FEED TYPE OF RATION
CONSUMPTION
0 – 4 weeks 10 – 15 grams Booster Starter
5 – 8 weeks 20 – 30 grams Chick starter / Grower
9 – 12 weeks 33 – 43 grams Chick grower
13 – 16 weeks 44 – 54 grams Chick grower
17 – 20 weeks 55 – 65 grams Chick grower
21 – 24 weeks 73 – 83 grams Laying mash
25 – 40 weeks 120 – 130 grams Laying mash
41 – 52 weeks 115 – 120 grams Laying mash
53 – 60 weeks 110 – 115 grams Laying mash
61 – 64 weeks 100 - 110 grams Laying mash
➢ The bird should not be allowed to get fat during the growing
period. This causes poor egg production and high mortality
among layers. A good way of preventing fatness among pullets
is to restrict their feed to 85 % of normal consumption when
they are 16 – 18 wks. old then full fed them at 17 – 20 wks. 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 resent
abrupt changes in feeding habits, w/c get reflected in their
performance, especially on egg production.
How to Minimize Feed Wastage?

➢ Beak trimming is done to prevent the occurrence of cannibalism

during the growing stage when the pullets are together in pens.
Another purpose of beak trimming is to minimize feed wastage.
This usually happens during the laying stage when the
trimmed beak has regrown.
➢ Conventional trough feeder normally has a guard or lip to
prevent the feed being scratched out or beaked out by the bird.
However, if this bird feeder is filled up to more than 1/3 its
capacity, a considerable amount of feed is wasted as the guard
or lip becomes useless. Feed wastage increases cost of
production.
FEEDING THE LAYING HEN

➢ The nutrition recommendations are based on supplying a given

amount of nutrients per day to each hen. The recommended
amount of nutrients is provided in milligrams or grams per day
and one must therefore know (or accurately estimate) the hens'
daily feed intake in order to calculate the dietary percentage
inclusion of each nutrient. The diets should be formulated on a
digestible amino acid basis according to desired egg production,
egg weight, eggshell quality, and observed feed intake.
Energy Recommendations

➢ Heat stress will also result in lower feed and energy

consumption. As a result, increasing the energy content in the
feed can result in better body weight gain, egg production, and
egg weight, especially when the effective ambient temperature
is high. Fats or oils are concentrated sources of energy and can
be useful in increasing the energy content of feed. The digestion
of fat produces less body heat (i.e., fat has a relatively low heat
increment), which is useful during periods of heat stress.
Amino acid recommendations

➢ The amino acid recommendations are based on digestible lysine

and all other amino acids are calculated using ideal amino acid
ratios. Recommendations for total amino acids is subsequently
calculated using digestibility coefficients from corn (maize)
grain and soybean meal. The ideal amino acid ratios used are
based on a review of the literature, and may differ slightly
among Hyline varieties.
Calcium and Phosphorus Recommendations

➢ The recommended calcium (Ca) and (available) phosphorus

(P or P) recommendations result in excellent eggshell and
bone-structure quality. In some cases, lower-than-
recommended contents may produce good results as well,
depending on the rate of egg production, egg weight, and age
of the hens.
FORMULATING FOR FEED INTAKE

➢ The hens' feed consumption rate is governed by several

factors, including body weight (or age), rate of egg
production, egg weight, effective ambient temperature, feed
texture, dietary nutrient imbalances, and dietary energy
content. The latter is especially important, because hens
tend to increase or decrease feed consumption to maintain
energy intake within a given range determined by the hens'
physical capacity for feed intake.
FEEDING AT START OF LAY

➢ Formulating for the observed feed intake is important at onset of

lay. The daily feed intake is relatively low in the time between the
onset of egg production and peak egg production (18 to
approximately 32 weeks of age). Yet, it is important to provide the
hen with adequate nutrition at this time to sustain increases in
body weight and the high demands for egg production.
➢ Remember that even though the whole flock's egg production is
50%, the hens that are laying eggs lay 1 egg per day
(corresponding to 100% egg production for the individual hen).
This high demand for energy and nutrients should be met, but can
be difficult because of the relatively low feed intake at this age.
➢ It is recommended to start feeding a fairly concentrated diet,
formulated for a relatively low feed intake, and then change the
diet to a less concentrated diet as the feed intake develops with
age. Suggested nutrition programs are available for each of
Hyline's laying hens.
SELF CHECK

True or False. Write T if the statement is true,

write F if the statement is false.
1. Heat stress will also result in lower feed and energy
consumption.
2. The level of egg production is mainly controlled by the energy
intake, whereas the egg weight is affected—not controlled—by
consumption of balanced protein and fats.
3. Do not allow feed troughs to go empty longer than one to two
hours.
4. Dry feed the mash or instituting wet mash feeding at noon
during hot days will increase appetite of the birds.
5. Feed the chicks intermittently rather than continuously.
 JOB SHEET

“FEEDING”

SUPPLIES: Feeds
EQUIPMENT: Feed cart, Feed scoop and Feed bin
STEPS/PROCEDURE:
1. Gather all the materials needed.
2. Go to the laying for feeding.
3. Make a trial run of the equipment used.
4. Check the feeding records .
5. Perform the feeding procedures properly.
 PERFORM HEALTH CARE

APPLICATION OF VACCINES
VACCINATION

➢ Plays an important part in the health management of the

poultry flock. There are numerous diseases that are prevented
by vaccinating the birds against them. A vaccine helps to
prevent a particular disease by triggering or boosting the bird’s
immune system to produce antibodies that in turn fight the
invading causal organisms.
➢ A natural invasion that actually causes the disease will have
the same result as the bird will produce antibodies that fights
the current invasion as well as to prevent future invasions by
the same causal organisms. Unfortunately birds that become
diseased usually become unthrifty, non-productive or even die.
➢ An infection caused by natural invasion will be uncontrolled
and therefore has the possibility of causing severe damage,
however vaccination provides a way of controlling the result
with minimal harm to the birds.
➢ Vaccines are generally fragile products, some of which are live
but in a state of suspended animation. Others are dead. All
have a finite life that is governed by the way they are handled
and used. Handling and administration procedures also
influence the potency of many vaccines and consequently the
level of immunity the bird develops.
❑ Scientists are developing a vaccine for avian influenza (Birds
showing symptoms) Source: CSIRO
TYPES OF VACCINE

• Live vaccine – the active part of the vaccine is the live

organism that causes the disease. As such, it is capable of
inducing the disease in birds that have not had previous
contact that organism. Vaccinated birds, in many cases are able
to infect non-vaccinated birds if housed together.
• Attenuated vaccine – with this type of vaccine the organism
has been weakened by special procedures during manufacture
so that it has lost its ability to cause the serious form of the
disease. At worst, the birds may contract a very mild form of
the disease, however, the vaccine still has the ability to trigger
the immune system to produce antibodies.
• Killed vaccine- with this type of vaccine the organism has
been killed and is unable to cause the disease, although the
ability to trigger the immune system remains. In many cases,
the level of immunity produced by this form of vaccine is
weaker than that produced by live and attenuated vaccines.
VACCINE PRODUCTION

Vaccines are produced mainly in three forms:

• Liquid vaccine – it is in fluid form ready to use.
• Freeze dried vaccine – the vaccine is stored as one pack of
freeze dried material and one pack of diluent, often a sterile
saline solution. These have to be combined before use.
• Dust – where the vaccine is prepared for administration in the
dry form.
➢ Vaccines are sold in dose lots, the number of doses being the
number of fowls that may be vaccinated with that amount of
vaccine when using the recommended technique. In the case of
many vaccines there are differences in the disease organism
strains that they are effective against. It is important that the
correct vaccine strain be used and this can only be determined
by veterinary advice.
HANDLING VACCINES ON THE FARM

➢ Vaccines are fragile in many respects and require very careful

handling to ensure they retain their potency. Poor handling
procedures will, in most cases, result in a rapid decline of
potency.
On receipt of the vaccine on the farm, check and record:
1. That the vaccine has been transported in the recommended
manner which is usually in the chilled or frozen state. Prolonged
exposure to atmospheric temperature will result in rapid loss of
potency.
2. Type of vaccine – is it the vaccine ordered.
3. The number of doses – has the correct amount been delivered.
4. The expiry date of the vaccine – vaccines have a date by when
there is a significant risk that they will no longer retain their
potency and will not produce the immunity required. The expiry
date is based on the vaccine being handled and stored in the
recommended manner.
➢ As soon as possible place the vaccine into recommended storage
conditions. Read the instructions to find out what these are.
However, freeze dried material should be kept at a temperature
below freezing and its diluent at a temperature just above
freezing. Liquid vaccines are generally kept at temperatures
just above freezing.
➢ Remove the vaccines from storage immediately prior to their
being used. Only remove and re-constitute enough for
immediate needs and repeat this through the day if more is
required. Do NOT mix what is required for an entire day at the
start of the day and leave it stand until required, as the vaccine
will rapidly lose it efficacy.
➢ Protect the vaccines after mixing by holding them in an ice bath.
Place ice in a small or similar container and place the container of
mixed vaccine in the ice. Some vaccines have a very short life once
mixed.
➢ Use the recommended administration techniques and do not vary
these without veterinary advice.
➢ Always clean and sterilize the vaccinating equipment thoroughly after
use.
➢ Always destroy unused mixed vaccines after the task has been
completed. Some vaccines have the potential to cause harm if not
destroyed properly.
➢ Do not vaccinate birds that are showing signs of disease or stress.
VACCINATION PROCEDURES

➢ There are a number of ways that vaccines may be administered

to poultry and it is very important that the correct method be
used for each vaccine. To use the wrong method will often
result in failure of the vaccine to produce the desired immunity.
Some of the methods require the operator to handle every bird
and, consequently are time consuming and stressful to the birds
and operator. Other methods involve administration by
methods much less stressful and time consuming. These
methods include administration via the drinking water or as an
aerosol spray. The different ways that the vaccines may be
administered to poultry are below.
IN-OVO VACCINATION

➢ Using the method of in-ovo vaccination, the vaccine is

administered into the embryo before hatch.
➢ In general, vaccines can be applied to five different areas of the
egg: the air cell, the allantoic sac, the amniotic fluid, the body of
embryo and the yolk sac. Vaccine uptake and therefore the
immune response of the chicken depend largely on the area of
injection. While injection in the air cell has been shown to be
minor/not effective, injection in the body of the embryo or the
allantoic sac is effective. Therefore, the optimum period to
inject the embryo is in the late stage. Therefore, in-ovo
vaccination is commonly performed between days 18-19 of
incubation.
INTRAMUSCULAR

➢ This method involves the use of a hypodermic needle or similar

equipment to introduce the vaccine into the muscle (usually the
breast muscle) of the bird. The task is sped up greatly by the use of an
automatic syringe which makes the technique relatively easy and
doesn’t harm the bird. Care must be taken to ensure that the correct
dose is administered to each chicken and the equipment should be
checked regularly to ensure this.
➢ Care must be taken to ensure that the needle does not pass through
into a key organ and that other unwanted organisms are not
administered to the bird at the same time by contaminated vaccine or
equipment. Contamination can be prevented by good hygiene and
vaccine handling procedures.
INTRA-SUBCUTANEOUS

➢ This method involves the use of similar equipment to that used

for the intramuscular technique. The main difference between
the two techniques is that, in this case, the vaccine is injected
under the skin, usually at the back of the neck, and not into the
muscle. Care must be taken to ensure that the vaccine is
injected into the bird and not just into the feathers or fluff in
the case of very young chickens. The dose being administered
should be checked for accuracy frequently. Maintain good
hygiene practices to limit introducing contaminating organisms
during the procedure.
INTRA-OCULAR

➢ This method involves the vaccine being put into one of the
bird’s eyes. From here the vaccine makes its way into the
respiratory tract via the lacrimal duct. The vaccine is delivered
through an eyedropper and care must be taken to ensure that
the dropper delivers the recommended dose. If it is too little,
the level of immunity may be inadequate, while if too much, the
vaccine may not treat the total flock but will run out
beforehand.
 INTRA-NASAL

➢ This method involves introducing the vaccine into the

birds’ nostrils either as a dust or as a drop. Always ensure
that the applicator delivers the correct dose for the vaccine
being used.
ORAL

➢ With this method the vaccine dose is given in the mouth. From
here it may make its way to the respiratory system or it may
continue in the digestive tract before entering the body.
DRINKING WATER

➢ With this method the vaccine is added to the drinking water

and, as a consequence, is less time consuming and is
significantly less stressful on the birds and operator. Take care
to ensure the vaccine is administered correctly as there is much
scope for error.
The recommended technique observes the following:
• All equipment used for vaccination is carefully cleaned and free of
detergents and disinfectants.
• Only cold, clean water of drinking quality should be used.
• Open the stopper of vaccine bottle under water.
• The water present in the drinking trough should be consumed
before vaccination.
• By ensuring that all birds drink during the vaccination phase,
all should receive an adequate dose of the vaccine.
SPRAY

➢ With this method the vaccine is sprayed onto the chickens (or
into the air above the chickens) using a suitable atomizer
spray. The vaccine then falls onto the chickens and enters the
body of other chickens as they pick at the shiny droplets of
vaccine. A small quantity may be inhaled as well.
BASIC VACCINATION PROGRAM FOR
COMMERCIAL VARIETIES
SELF CHECK

Multiple Choice. Write the letter of the correct answer.

1. This method involves introducing the vaccine into the birds’

nostrils either as a dust or as a drop.
a. intra muscular b. intra ocular c. intra nasal d. drinking water
2. With this method the vaccine is introduced into the wing by a
special needle(s).
a. prick or wing web b. spray c. intra nasal d. drinking water
3. This method involves the vaccine being put into one of the
bird’s eyes.
a. intra muscular b. intra ocular c. intra nasal d. drinking water
4. This method involves a hypodermic needle or similar
equipment to introduce the vaccine into the muscle (usually the
breast muscle) of the bird.
a. intra muscular b. intra ocular c. intra nasal d. drinking water
5.____________ plays an important part in the health
management of the poultry flock.
a. Vaccination b. diseases c. biosecurity measures d. all of the
above
PERFORM HARVESTING AND POST
LAYING ACTIVITIES

APPROPRIATE MATERIALS IN COLLECTING EGGS

Egg Trays
EGG CARTON TRAY

➢ These cartons have a dimpled form in which each dimple

accommodates an individual egg and isolates that egg from
eggs in adjacent dimples. This structure helps protect eggs
against stresses exerted during transportation and storage by
absorbing a lot of shock and limiting the incidents of fracture to
the fragile egg shells.
➢ An egg carton can be made of various materials, including
foamed plastics such as polystyrene foam, clear plastic or may
be manufactured from recycled paper and molded pulp by
means of a mechanized papier-mâché process.
PLASTIC EGG TRAY

➢ A detestable plastic egg tray formed of a substantially flat sheet

of material and having a plurality of alternate rows of pockets
and posts for housing the eggs. A row of downwardly extending
pockets is provided adjacent the parallel sides of the peripheral
rim, each of the pockets including inclined outer walls. At least
one ledge member is provided on the inclined pocket walls
suitable to be engaged by a de-nesting finger during removal of
the tray from the remainder of the stack of similar trays.
EGG CART
➢ It is design to transport eggs
inside the poultry farm to
make the worker easy to
perform the task in collecting
eggs.
EGG BOXES
➢ Use in packaging egg
especially during the deliveries
of the product.
SELF CHECK

Multiple Choice. Write the letter of the correct answer.

1. Use in packaging the egg especially during the deliveries of the product.
a. egg boxes b. egg tray c. egg cart d. plastic egg tray
2. It is design to transport eggs inside the poultry farm to make the worker
easy to perform the task in collecting eggs.
a. egg boxes b. egg tray c. egg cart d. plastic egg tray
3. This structure helps protect eggs against stresses exerted during
transportation and storage by absorbing a lot of shock and limiting the
incidents of fracture to the fragile egg shells.
a. egg boxes b. egg tray c. egg cart d. egg carton tray
4. Formed of a substantially flat sheet of material and having a plurality of
alternate rows of pockets and posts for housing the eggs.
a. plastic egg tray b. egg tray c. egg cart d. egg carton tray
 Industry Classification Standards of
Eggs

COLLECTION AND GRADING OF CHICKEN EGGS

➢ Collect eggs at least three times a day. Eggs collected as often
as possible have lesser possibility of being broken, becoming
dirty and being contaminated. Place eggs in clean trays or
baskets and bring them immediately to the storage room.
Separate immediately the broken and dirty eggs so that they
will not contaminate the others that are intact and clean.
Classify the good eggs according to sizes.
 EGG CLASSIFICATION

CLASSIFICATION WEIGHT RANGE

(grams/egg)
Jumbo 70 grams and above
Extra Large 65-70 grams
Large 60-65 grams
Medium 55-60 grams
Small 50-55 grams
Pullets 45-50 grams
Peewee 40-45 grams
➢ After collection if eggs are not going to be sold or used, stored
them in a cooler room to maintain their freshness. A cooler
room with temperature of between 10–15.69 °C and a relative
humidity of about 70 % can maintain eggs freshness for about 2
weeks. Eggs stored under ordinary room temperature losses its
freshness and must be disposed of within three days.
 PROCESSING, STORING AND
MARKETING OF EGGS

➢ In the Philippines, table eggs are normally sold as fresh eggs.

After collection, the clean eggs are placed on egg trays or egg
baskets while dirty ones are cleaned first with cloth soaked in
disinfectant or detergent. Broken or cracked egg are separated
immediately after collection and disposed as soon as possible
before they become contaminated and spoiled.
➢ Eggs that will be marketed several days after collection are
stored under storage conditions with 45 – 55 of temperature
and relative humidity of 70%.
➢ Storing eggs for a long time necessitates placing them on egg
tray with large/bigger end up and smaller end down.
➢ Marketing of egg maybe done in many ways, they can be
marketed according to size classification in assorted form, or in
total weight basis. According to assorted form, what matters is
the number of eggs and the specific price, per egg. According to
weight the number of eggs is not important; payment will be
based on the price per unit weight of eggs.
SELF CHECK

Multiple Choice. Write the letter of the correct answer.

1. An egg classification of 55-60 grams weight range.

a. small b. medium c. large d. extra large
2. How many days the eggs stored under ordinary room temperature losses its
freshness and must be disposed?
a. 1 day b. 2 days c. 3 days d. 4 days
3. An egg classification of 65-70 grams weight range.
a. small b. medium c. large d. extra large
4. What is the ideal relative humidity of storage that can maintain eggs freshness for
about 2 weeks.
a. 50% b. 60% c. 70% d. 80%
5. An egg classification with a weight range of 70 grams and above. .
a. jumbo b. medium c. large d. extra large
 JOB SHEET

“EGG CLASSIFICATION”

SUPPLIES: Eggs

STEPS/PROCEDURE:
1. Gather all the materials needed.
2. Going to area
3. classify the eggs
 RECORD KEEPING

➢ Keeping records is a vital tool for future planning in a poultry

project. It serves as a guide in determining management
problem, disease and parasites which have affected the flock,
and other activities undertaken in the duration of the project.
➢ Records are also useful because it shows the future and past
status of the project, its direction and viability as a project, and
the performance of layers.
PRODUCTION RECORDS

➢ These records are useful in measuring the performance of

the animals and the herd. It contributes greatly to the
economic appraisal of the enterprise. It can help farmers
take decisions on investments, based on how many
animals produce how much on the farm, so how much
surplus can the family expect?
Production records are also necessary when farmers start
selling products together, to know how much is available
every day or every week or in a certain period.
➢ For any breed of chicken, whether meat or egg, a drop in feed or
water consumption can be a sign of an infectious disease. Feed
and water consumption should be monitored closely. A
significant drop in consumption must be considered a trigger
event and specific diagnostic actions should be taken. Included
among those actions would be investigations of the watering or
feeding system to ensure that a failure in the supply has not
resulted in the observed consumption drop. If ill or dead
chickens are seen, then the response strategy for dead birds
must be followed. If the problem is related to production only,
then veterinary advice must be sought.
BROILER CHICKENS

• Flippers: large, well-conditioned broilers usually found dead

on their backs. These broilers generally have feed in the crops,
indicating that they have been eating well.
• Culls: small, poor-doing broilers that are removed by the
grower.
• Legs: those birds that are removed by the grower for leg
deformities or other apparent disabilities.
• Other: sick or dead broilers that do not fit into the other three
categories. This type of mortality is a signal that an infectious
disease may be present in the flock.
BROILER BREEDERS

• Replacement pullets and cockerels

– Culls: small, poor-doing chickens that are removed by the grower.
– Other: sick or dead birds that are not usual culls. This type of
mortality is a signal that an infectious disease may be present in
the flock.
• Adult birds
– Culls: small, poor-doing chickens that are removed by the producer.
– Legs: chickens showing difficulty walking due to obvious leg
problems.
– Other: sick or dead chickens that do not fit into the ‘culls’ or ‘legs’
categories. This type of mortality is a signal that an infectious
disease may be present in the flock
SELF CHECK

True or False. Write T if the statement is true,

write F if the statement is false.
1. Egg record keeping is an important part of keeping and raising
poultry.
2. Records are also useful because it shows the future and past status of
the project, its direction and viability as a project, and the performance
of layers.
3. Financial records are useful in measuring the performance of the
animals and the herd.
4. Recording mortalities more than twice a day will enhance records and
enable a more immediate response to a triggering event.
5 Keeping records is a vital tool for future planning in a poultry project.