This document provides information on broiler chicken management over a 35 day period including temperature, lighting, feeding schedules, equipment used, floor space requirements, vaccinations, and general management tips. It outlines two phases of management - broiler starter from days 1 to 21 and broiler finisher from days 21 to 35. Key details include decreasing temperatures from 33C to 25C, increasing dark hours from 1 to 4 hours, changing from chick to adult bird equipment and feed, and increasing floor space from 30 to 10 birds per square meter.
This document provides information on broiler chicken management over a 35 day period including temperature, lighting, feeding schedules, equipment used, floor space requirements, vaccinations, and general management tips. It outlines two phases of management - broiler starter from days 1 to 21 and broiler finisher from days 21 to 35. Key details include decreasing temperatures from 33C to 25C, increasing dark hours from 1 to 4 hours, changing from chick to adult bird equipment and feed, and increasing floor space from 30 to 10 birds per square meter.
This document provides information on broiler chicken management over a 35 day period including temperature, lighting, feeding schedules, equipment used, floor space requirements, vaccinations, and general management tips. It outlines two phases of management - broiler starter from days 1 to 21 and broiler finisher from days 21 to 35. Key details include decreasing temperatures from 33C to 25C, increasing dark hours from 1 to 4 hours, changing from chick to adult bird equipment and feed, and increasing floor space from 30 to 10 birds per square meter.
This document provides information on broiler chicken management over a 35 day period including temperature, lighting, feeding schedules, equipment used, floor space requirements, vaccinations, and general management tips. It outlines two phases of management - broiler starter from days 1 to 21 and broiler finisher from days 21 to 35. Key details include decreasing temperatures from 33C to 25C, increasing dark hours from 1 to 4 hours, changing from chick to adult bird equipment and feed, and increasing floor space from 30 to 10 birds per square meter.
EQUIPMENT Feed 1 chick tray per 50 chicks 1 standard feeding trough per 50 - 60 birds 1 standard 16 litre manual drinker per 50 birds 1 chick font per 50 -75 chicks Water OR 12 birds per nipple 2 FLOOR SPACE (Birds/M ) 30 20 10 IBD Newcastle VACCINATION (in water) (in Newcastle (in water) water) 1. Maintain adequate & consistent 1. Ensure adequate ventilation temperatures
2. Ensure bedding is dry and 7 - 10cm 2. Change to adult bird equipment
3. Open up to provide birds with
full floor space, ie 10 birds/M2 3. Provide extra feeding space on khaki GENERAL MANAGEMENT TIPS paper up to 70% of floor area
4. Administer Inovet Poultry Stress Pack 4. Ensure bedding is dry and 7 -