Vishawn's Broiler SBA

Agricultural Science Broiler Production SBA
Caribbean Secondary Examination Council (CSEC)

Agricultural Science (DA) Broiler Production School-Based
Assessment Portfolio
Name of Candidate: Vishawn Tarra
School: J.C Chandisingh Secondary
Name of Teacher: Doye’n George
Centre Number: 090019
Candidate’s Number: 0900190981
Territory: Co-operative Republic of Guyana
Title: Broiler Production
Year: 2023
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Caribbean Secondary Examination Council (CSEC)

Agricultural Science (DA) Broiler Production School-Based
Assessment Portfolio
Name of Candidate: Vishawn Tarra
School: J.C Chandisingh Secondary
Name of Teacher: Doye’n George
Centre Number: 090019
Candidate’s Number: 0900190981
Territory: Co-operative Republic of Guyana
Title: Broiler Production
Year of Examination: 2023
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Table of Contents
Acknowledgement……………………………………………………………………………………………….
Introduction………………………………………………………………………………………………………
Product Specification…………………………………………………………………………………………….
Background Information…………………………………………………………………………………………
Common Poultry Cuts…………………………………………………………………………………………...
Literature Review…………………………………………………………………………………………….....
Statement of Problem…………………………………………………………………………………………
Title……………………………………………………………………………………………………….……
Hypothesis……………………………………………………………………………………………………..
Objectives………………………………………………………………………………………………………
Experimental Design……………………………………………………………………………………………
Schedule of Activities…………………………………………………………………………………………...
Materials and Equipment………………………………...………………………………………………………
Pictures of Materials and Equipment………………………………………………………………………….
Layout of Pen/Plot…………………………………………………………………………………………….
Description of Activities ………………………………………………………………………………………
Pictures of Activities…………………………………………………………………………………………
Data Collection………………………………………………………………………………………………
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Important Formulas……...……………………………………………………………………………………
Table of Results………………………………………………………………………………………………
FCR Table……………………………………………………………………………………………………
Dressing Weight Table……………………………………………………………………………………..…
Calculating Dressing Percentage (%) …………………………………………………………………………
Discussion……………………………………………………………………………………………………..
Cost Analysis (projected)……………………………………………………………………………………...
Cost Analysis (actual)…………………………………………………………………………………………
Cost Analysis (comparison)…………………………………………………………………………………...
Limitations…………………………………………………………………………………………………….
Findings……………………………………………………………………………………………………….
Conclusion…………………………………………………………………………………………………….
Recommendations……………………………………………………………………………………………..
Bibliography…………………………………………………………………………………………………..
Appendix………………………………………………………………………………………………………
Closing Statement……………………………………………………………………………………………..
Marking Scheme………………………………………………………………………………………………
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Acknowledgement
I extend my heartfelt gratitude to my esteemed Agricultural Science teachers, who served as the pillars of
wisdom and encouragement during this academic expedition. Miss Doye’n George, the Head of the Department
of Agricultural Science at J.C. Chandisingh Secondary School, led by example with her dedication and
expertise. Her unwavering commitment to the subject matter and her students was truly inspiring. Sir Steve
Pooran, with his vast knowledge and years of experience, provided invaluable insights into the world of
agricultural science. His guidance helped shape my research and opened up new perspectives. Miss Bibi Baccus
and Miss Shanaz Ali's dedication to fostering an environment of collaboration and innovation in the classroom
was truly commendable. Their patience and willingness to provide guidance and suggestions made a significant
difference in the development of my research project. Their collective brilliance and skillful supervision
enriched my study beyond my initial expectations. I have learned immensely from them, and their mentorship
has been an essential part of my academic journey. Their unwavering support was instrumental in shaping the
research into its present form, and for that, I am profoundly thankful.
In addition to my teachers, I would also like to express my gratitude to the 21 fellow researchers who joined me
on this scholarly journey. Their diverse backgrounds and perspectives contributed to the depth and breadth of
our research project. Collaborating with them was an enriching experience, and their keen interest and
unwavering support were invaluable. Our collective efforts made this research endeavor even more rewarding,
and I am grateful for the opportunity to work alongside such dedicated individuals.
I owe a significant debt of gratitude to my parents and my family for their unwavering support. Their consistent
encouragement and belief in my abilities have been the bedrock upon which I built this project. Their emotional
and economic support have allowed me to pursue my academic aspirations with determination and confidence.
Their presence and unwavering encouragement at every step of the way have been a constant source of
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motivation, and I am deeply appreciative of their sacrifices and love. Furthermore, I extend my thanks to my
relatives, whose inspiration and cooperation were vital during my study. Their encouragement and belief in my
potential have been a source of strength throughout my academic journey. Their unwavering support, both
moral and emotional, have been deeply appreciated. I am also thankful to the Ministry of Agriculture and the
school's treasurer for their generous donations and for facilitating the construction of the pen, a crucial
component of my research. Their financial support made it possible to conduct the practical aspects of my study
and contributed significantly to its success.
To the distinguished personalities, locals, and other stakeholders who graciously agreed to be contacted and
interviewed, and who served as valuable sources of information, I extend my sincere appreciation. Their
willingness to share their expertise and experiences enriched my research and provided valuable insights into
the subject matter.
Lastly, but by no means least, I would like to acknowledge the invaluable contributions of my friends, including
Bibi, Ashley, Noel, Varsha, Erica, and others. Their unwavering support, inspiration, and insightful suggestions,
whether direct or indirect, have played a significant role in shaping the course of this study. Their
encouragement during challenging moments and their celebrations during achievements have made this
academic journey a memorable one.
This research project has been a collaborative effort that would not have been possible without the support,
guidance, and encouragement of the remarkable individuals mentioned above. Their collective contributions
have been instrumental in bringing this study to fruition, and for that, I am deeply grateful. The diversity of
perspectives, the dedication of mentors and peers, the unwavering support of family and friends, and the
generosity of institutions and stakeholders have all played a crucial role in shaping my academic journey, and I
am profoundly appreciative of their contributions..
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Introduction
Project Title: Broiler Production
Location: J.C. Chandisingh Secondary School (Chicken Pen)
Starting Date: November 20th, 2022
Termination Date: February 1st, 2023
Duration: 7 Weeks
Agriculture plays a vital role in global food security and the sustainability of communities worldwide. It is a
multifaceted field encompassing various aspects of crop and animal husbandry. In this project, we focus on one
crucial aspect of agriculture - broiler production. Broiler production involves the rearing of chickens for meat
consumption, and it is a significant contributor to the world's meat supply. It is a process that involves several
stages, including chick rearing, feeding, and managing the health and welfare of the birds until they reach
market weight.
Our project is based at the J.C. Chandisingh Secondary School, specifically within the dedicated chicken pen.
This venture commenced on November 20th, 2022, and is slated for completion on February 1st, 2023,
spanning a duration of 7 weeks. The primary objective of this project is to gain practical experience and
knowledge in broiler production. Through hands-on involvement, we aim to understand the key elements
involved in raising healthy broilers, managing their welfare, optimizing feed conversion rates, and preparing
them for the market. This project is not only an opportunity for practical learning but also serves as a testament
to the school's commitment to holistic education, encompassing both theoretical and applied knowledge.
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Product Specification
Kingdom: Animalia
Phylum: Chordata
Class: Aves
Sub-Class: Neornithes
Order: Galliformes
Family: Phasianidae
Subfamily: Phasianidae
Genus: Gallus
Species: G. gallus
Subspecies: G. g. domesticus
Scientific Gallus gallus domesticus

Name:
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Background Information
The Broiler Defined
A Broiler, scientifically known as Gallus gallus domesticus, represents the culmination of years of selective
breeding and scientific innovation aimed at optimizing meat production. These birds, raised with precision and
care, hold a unique position in modern agriculture. They are nurtured from day-old chicks to reach optimal
slaughter weight, typically within a surprisingly short span of four to six weeks. However, it's important to note
that some slower-growing breeds may take approximately 14 weeks to achieve the desired weight. The
quintessential broiler sports distinguishing features, such as white feathers and yellowish skin, setting it apart in
the realm of poultry.
The Nuanced Classification of Broilers
The term "broiler" or "broiler-fryer" is sometimes used more specifically to refer to younger chickens weighing
under 2.0 kilograms (about 4.5 pounds), in contrast to their larger counterparts known as roasters. This nuanced
classification reflects the diversity within the broiler industry and the precise standards that govern it.
Challenges in Broiler Welfare
Yet, the story of broiler production is not without its challenges. The pursuit of rapid early growth through
extensive breeding selection has led to some welfare concerns among these birds. Skeletal malformation and
dysfunction, skin and eye lesions, and congestive heart conditions are among the issues that have emerged. To
mitigate these challenges, diligent management of ventilation, housing, stocking density, and in-house
procedures is imperative to ensure the welfare of the flock.
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Modern Broiler Production Practices
Modern broiler production is typically characterized by the management of mixed-sex flocks within large,
intensive sheds. This approach has been meticulously refined over the years to optimize productivity while
considering the welfare of the birds. The combination of precision feeding, controlled environments, and
advanced healthcare practices has propelled the industry forward, ensuring both efficiency and the well-being of
the birds.
Historical Evolution
The journey of broiler production has evolved over the years, reflecting the intersection of agricultural
innovation and scientific progress. In the past, broilers were often young male chickens culled from farm flocks.
The dawn of pedigree breeding, which began around 1916, marked a significant turning point. Poultry industry
magazines documented these transformative times. One of the pivotal developments was the creation of a
crossbred variety of chicken, achieved by mating a naturally double-breasted Cornish strain male with a female
of a tall, large-boned strain of white Plymouth Rocks. This pioneering crossbreed, although initially plagued by
challenges such as low fertility, slow growth, and susceptibility to diseases, eventually evolved into the
dominant force we recognize today. The 1930s saw the first introduction of this crossbreed, and by the 1960s, it
had firmly established itself as the cornerstone of broiler production, revolutionizing the industry.
A Holistic Exploration
In the subsequent sections of this project, we delve even deeper into the intricacies of broiler production. We
explore the various stages, from chick rearing to optimizing feed conversion rates and preparing these birds for
the market. Our aim is not only to understand the science behind broiler production but also to engage actively
in the practical aspects of this vital agricultural practice. Through hands-on involvement, we endeavor to gain
valuable insights and contribute to the broader discourse on sustainable food production and agriculture.
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Common Poultry Cuts
Drumstick
The drumstick is a firm favorite for barbecuing or frying, either in batter or rolled in bread crumbs.
Drumsticks are very good value too.
Wing
Wings do not supply very much meat, but are ideal and very popular party or finger food. They can
be fried, roast or barbecued, with or without a marinade or glaze.
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Thigh
The thigh is suitable for casseroling and other slow-cooking methods. Thigh meat has a lot of flavor,
and is often the cut recommended for curry or oriental dishes.
Breast or Fillet
The tender white meat of the breast is the most popular part of the chicken. It is available either on
the bone, or as a fillet. Chicken breast can be simply cooked in butter or can be stuffed, coated or
wrapped for extra flavor. It is an extremely versatile cut.
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Literature Review
A broiler is any chicken (Gallus gallus domesticus) that is bred and raised specifically for meat production.
Most commercial broilers reach slaughter weight between four and six weeks of age, although slower growing
breeds reach slaughter weight at approximately 14 weeks of age. Typical broilers have white feathers and
yellowish skin. Broiler or sometimes broiler-fryer is also used sometimes to refer specifically to younger
chickens under 2.0 kilograms (4+1⁄2 lbs.), as compared with the larger roasters.
Broiler production emanated from the word “Broiler” and it is about keeping birds for rearing. If you see a
chicken (broiler chicken), it attracts you because of its characteristics such as fast growth rate, early feathering,
higher efficiency of feed conversion and desirable flesh color. A broiler producer must be a good planner,
hardworking, careful and always present at the farm site or to assign an experience and reliable person on his
behalf. In starting broiler production, it is very important to provide a conducive physical environment like
building of the house, after which the management practice of the chicks start up till the rearing stage for broiler
production. (Blogger.com Sunday, August 8th 2008)
Raising broiler chickens can be equated to formula one racing as every second counts if you are going to run an
efficient operation. Broilers are bred to efficiently convert feed into meat which is their primary product as they
are not raised to produce eggs. Feed types for broilers should aim to provide the best nutrition for the chickens
to reach their full potential. Starter broiler feed is typically for the first 10 days of broiler chicks ranging. This
type of broiler feed is essential for broilers as it is a protein dense variety chicken feed designed to meet the
nutritional requirements of the first stages of a chick. Mash is normally suitable for baby chicks, as it is easy to
digest. Crumble is also a stress-free variety of broiler feed that is slightly easier to manage than mash. There is
relatively high protein content in the first phase of their lives usually 30-40% which helps chicks grow
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playfully. Baby chicks can live comfortably on a diet of starter and water for the 2 weeks of their life before
progressing onto grower feed.
After the broiler chick starter feed, from 11-24 days, the young broilers are put on a lesser protein diet to slow
growth and allow strong bones and adult body weight to form. The dietary requirements for a broiler chicken
between 11-24 days old is very different from a baby chick. Essentially this broiler feed type contains protein
content that is between 16-18% but has less calcium than regular layer food. In general, the broiler grower feed
supports the continuing growth of your broiler chickens without giving them with excessive vitamins and
minerals that are more suited for fully grown hens.
The finisher pack is sorely designed to give the chickens a good grip and health before slaughter. At this stage
they are expected to gain vividly good weight up to the day of slaughter, thus from 25 days up to slaughter day.
Minerals and vitamins are greatly required for supreme performance. Besides these daily rations, you can give
your broiler bird supplements and treats. At this stage broilers have a strong digestive system and are even able
to swallow big grains of pellets which have a high protein. Water is greatly important as it helps in maintaining
a good digestive system. The finisher feed is the last type of broiler feed given to the birds before they are
slaughtered. (Agricultural Site n. d)
Feeding strategies for broiler chickens will vary depending on the target market for the final product. Strategies
for feeding broilers destined for the whole bird market will differ from strategies for broilers destined to be sold
as pieces. Furthermore, the nutrient intake of fast-growing broilers must be carefully controlled to
prevent metabolic diseases such as ascites and leg weakness. Table 2 provides data on typical levels of selected
nutrients for broiler diets.
Comprehensive information on broiler management and nutritional requirements of various poultry species can
be found at a number of sites, including the Aviagen site (see different Brands, such as Ross 308 and Ross 708
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and Tech Center where detailed guidelines for various breeds are available for download) and Cobb-Vantress
site (see under Products to find broiler management guides and nutrient specifications for different breeds).
(Poultry Hub n.d)
Chick brooders, also called broiler houses, are typically wood-framed, wood-floored, movable structures heated
by electric or oil-fired stoves and built on skids. The chicks are housed until they are about six weeks old, when
they no longer need heat. Commercial brooder houses may be very large, having several brooder units,
underfloor heat or heat lamps, fan ventilation, automatic waterers and feeders, and large doors through which
tractors and litter-removing equipment can pass. (Britannica)
To improve ventilation and reduce heating costs, most houses now have dropped ceilings. Dropped ceilings
protect the trusses and ceiling insulation by acting as a vapor barrier. Dropped ceilings reduce the ceiling
surface area and allows for the installation of ceiling insulation to reduce heat gain in during hot weather and
heat loss during cold weather. Modern houses are well insulated with blown in cellulose or fiber glass batt
insulation to reduce heat gain in the summer and heat loss in the winter.
Most houses are constructed with solid side walls rather than having open sides with curtains. This provides
better insulation, reduces air leaks, provides better light control and allows the house to be heated more
efficiently. The use of solid side walls provides a smooth surface compared to open sides walls with posts. This
improves air speed during tunnel ventilation that will increase the cooling of birds next to the wall. Another
trend in new construction is the building of larger houses. Houses as large as 70 x 600 ft have been constructed.
If these houses prove to be cost effective, it is likely that most new houses will be constructed to larger
dimensions in the future.
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Portable sealing machinery is lightweight or includes wheels or casters for ease of movement. Applications.
Sealing machines are used widely in the chemical, medical, and pharmaceutical industries. Sealing machines
are also used to process foods including meat will be used as value addition.
Maintaining proper temperature to promote efficient growth is key to profitable broiler production. Thus,
heating a broiler house is extremely important from both a performance and economic standpoint.
Chicks are not able to completely maintain their body temperature until approximately 14 days of age. During
this time, it is crucial that floor temperature be maintained between 85-90 degrees F with minimum variation.
The primary fuels used in heating U.S. broiler houses are propane or natural gas. Broiler heating systems
include radiant brooders, pancake brooders, forced air furnaces and radiant tube heaters. Brooders and tube
heaters project heat onto the floor. The hot air furnaces heat the air, which then heats the floor.
Hot air is lighter than cold air. This can result in stratification with the air being warmer at the ceiling than at the
floor. Circulation fans are often used to move hot air from the ceiling down to the floor. Using circulation fans
to mix the warm and cool air can result in as much as 30 percent fuel savings and may improve litter conditions
as the warmer air on the floor helps dry litter. Paddle fans can also be used to mix air, but be careful to ensure
that the chicks are not exposed to drafts.
Ventilation delivers fresh air and removes excess heat, moisture and undesirable gases from the broiler house. A
typical ventilation system in a broiler house consists of fans, air inlets, evaporative cooling system and
controller/thermostats. Houses are designed to deal with both cold and hot weather extremes.
During cold weather, negative pressure ventilation is used to provide fresh air, remove moisture and minimize
heat loss. Fans exhaust air out of the house creating a slight negative pressure inside the house. Fresh air is
pulled into the house due to the negative pressure and enters through planned air inlets that are installed either
high on the house side wall or in the ceiling. These inlets are designed to direct air across the ceiling allowing it
to mix with warmer air located there and to heat up before coming into contact with the birds.
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Newer houses use computer controllers to determine when the fans operate and for how long. The combination
of controller and air inlets allows control of how much air enters the house and where it will enter and allows
good air quality to be maintained while minimizing heating costs.
During hot weather “tunnel ventilation” is used to keep birds cool. Tunnel ventilation systems consist of fans at
one end of the broiler house and large air inlets at the opposite end. The fans pull air the length of the house at a
velocity of 500 feet per minute. Tunnel ventilation removes heat from the building rapidly and creates a wind
chill that provides additional cooling for the broilers.
When tunnel ventilation alone is not sufficient to cool the broiler house, the evaporative cooling system is
activated. Energy in the form of heat is used to evaporate water lowering the air temperature. Originally,
evaporative cooling was accomplished using fogging systems located inside the house. The fogging nozzles
provided a fine mist of water that evaporated, thus lowering the air temperature. Occasionally there were
situations when this system was not used correctly. As a result, the air sometimes became saturated and all of
the water did not evaporate, which led to wet litter problems. This problem was corrected by moving the
evaporative cooling system outside of the house. Fogging systems were placed on the end of the house where
the air enters. The fogging nozzles sprayed a fine mist of water onto fluted/perforated pads. The air was drawn
through the pads where water was evaporated and the air temperature was reduced. This system also water
being wasted as it dripped off the pads.
Recirculating evaporative cooling systems have become popular as a solution to this problem and is the primary
evaporative cooling system being installed currently. With this system, water runs through a perforated pipe at
the top of the cool cell pads. Water runs down and through the pad soaking it. Any water that is not evaporated
is caught in a trough at the bottom of the pad that delivers the unused water back to a reservoir to be pumped
through the system again. Depending on environmental conditions (temperature, humidity), incoming air
temperature can be lowered 10 degrees F or more.
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The importance of the maintaining a comfortable and stress-free environment for the birds cannot be overstated.
Modern broiler housing can provide the environment needed to optimize broiler performance, but this is entirely
dependent on electricity and the proper operation of house equipment. It is difficult for a farm manager to be
present 24 hours a day, every day that birds are in the house. Therefore, it is important to have an alarm system
installed to let the farm manager know when something goes wrong in the house. (Source: University of
Georgia's College of Agricultural and Environmental Sciences, Cooperative Extension service - March 2005)
Lemongrass is a potent herb that can help treat insomnia, stomach and respiratory disorders, fever, and
infections. The possible antioxidant activity of the lemongrass may boost the immune system and protects
against antibiotic-resistant Staphylococcus aureus. It may even help in balancing cholesterol levels, managing
type 2 diabetes, and promoting healthy skin. It is extensively used in aromatherapy and helps combat
fatigue, anxiety, and bad body odor.
Lemongrass is an herb with a distinct citrusy flavor and aroma. Its scientific name is Cymbopogon citratus and
it belongs to the grass family of Poaceae. It is a tall, perennial grass native to India and tropical regions of Asia
and is alternatively known as Cymbopogon, barbed wire grass, or even fever grass.
In addition to its culinary usage, this herb offers an array of medicinal benefits and is in extensive demand due
to its anti-bacterial, anti-fungal, and anti-microbial properties across Southeast Asia, Africa, and America.
The genus Cymbopogon comprises 55 species of grasses, two of which are referred to as lemongrass. These
are Cymbopogon citratus, which is famously preferred for culinary use, and Cymbopogon flexuosus, used in the
manufacturing of fragrances because of its extended shelf life, owing to the low amount of myrcene in that
variety. Lemongrass contains antioxidants, flavonoids, and phenolic compounds such as luteolin,
glycosides, quercetin, kaempferol, elemicin, catechol, chlorogenic acid, and caffeic acid. The main
component of this fragrant herb is lemonal or citral, which has antifungal and anti-microbial qualities.
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Lemongrass is an aromatic storehouse of essential nutrients providing an array of health benefits. The USDA
Food Data Central shows that it is a source of essential vitamins and minerals such as vitamin A, B-vitamins,
folate, and vitamin C, potassium, magnesium, phosphorus, manganese, zinc, and iron.
The strong, refreshing flavor of lemongrass is enough reason to try it out in teas and cocktails. But it’s even
better to know how good it is for your health! Here are some of the health benefits of lemongrass you should
know.
Research published in 2011 in Food and Chemical Toxicology journal revealed that the essential oils in
lemongrass possess anti-hyperlipidemic and anti-hypercholesterolemic properties that support healthy
cholesterol levels. One animal study has also shown that lemongrass may assist in sustaining healthy levels of
triglycerides and reducing LDL or bad cholesterol. This may help in preventing the accumulation of lipids in the
blood vessels and promoting an unobstructed flow of blood in the arteries, thereby preventing various cardiac
disorders such as atherosclerosis.
According to a 2003 animal study, lemongrass may help in cleansing and flushing harmful toxic wastes from
the body, as a result of its diuretic properties. Detoxification may help in the regulation of various organs of the
body, including the liver and kidneys, while also possibly helping to lower the levels of uric acid. The possible
diuretic effect of the herb helps in increasing the quantity and frequency of urination, which helps in
maintaining digestive health and detoxifying the Research published in the Journal of Applied Microbiology has
shown that lemongrass essential oil has an anti-biofilm capacity and is beneficial against the infection caused
by Staphylococcus aureus. It contains phenols and essential oil, which may disrupt the growth of infections and
germs and help inhibit the formation of biofilms.
Studies have shown that lemongrass essential oil has potentially anti-microbial and anti-bacterial properties
which help in fighting the infections caused by pathogens such as Helicobacter pylori and Escherichia coli.
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It is beneficial in reducing inflammation and gastrointestinal disorders; it may be helpful to consume to improve
digestion and if you suffer from gastric ulcers, constipation, ulcerative colitis, diarrhea, nausea, and stomach
ache. Lemongrass is widely used in Ayurvedic medicine for its healing effects in treating cough and cold.
Along with other beneficial components, vitamin C in it may help in providing relief from nasal blockages, flu,
and other respiratory disorders such as bronchial asthma. Lemongrass is a febrifuge and is also known as the
‘fever grass’ due to its beneficial effects in lowering fever. The possible antipyretic and diaphoretic effect is
extensively
Lemongrass works as an antiseptic and is effective in treating infections such as ringworm, sores, Athlete’s
Foot, scabies, and urinary tract infections (UTI) because of its antimicrobial and anti-fungal properties. Studies
have shown that the herb exerts healing effects on dermatological infections, such as yeast infections, by
inhibiting the growth of pathogens. Another study provides supporting evidence that demonstrated the efficacy
of lemongrass over thyme, patchouli, and cedarwood oil in the treatment of various diseases such as oral or
vaginal candidiasis.
Lemongrass and several of its products such as oil are known to be effective against headaches and body aches.
A 2018 study suggests that not only is the herbal oil effective against muscle pain and body ache of various
kinds, it is also an alternative with lesser side effects as opposed to synthetic drugs. Another study also notes the
effective use of lemongrass essential oil against rheumatism, muscle spasms, and cramps.
Lemongrass has been shown to have beneficial implications for managing type-2 diabetes. An animal study
published in the Indian Journal of Pharmacology in 2011 indicates that the citral present in the fragrant herb
may help maintain optimum levels of insulin and improve the tolerance of glucose in the body. However, more
research needs to be conducted on the human population to truly understand the effects.
Lemongrass extracts may have a beneficial effect on the inflammatory actions of cytokines, which are the
signaling molecules through which the cells communicate and respond to the body. Studies have shown that the
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extract exerts anti-inflammatory action and its constituent, citral, may be the cause of its inhibitory effect on
cytokine production.
Lemongrass consists of beneficial essential oils and compounds such as neroli, citronellol, myrcene, dipentene,
geraniol, and methyl heptanone. The oil is extensively used in aromatherapy due to its therapeutic effects,
which help in revitalizing the body.
The cooling effect of the essential oil is beneficial for the body during hot weather and promotes the revival of
both the mind and soul. This oil possesses natural astringent and toning qualities that help stimulate blood
circulation and tone up the dermal tissues.
It is used in therapeutic baths for calming the nerves and alleviating stress, fatigue, and anxiety.
Lemongrass contains citral, which is effective against obesity. It can lessen the accumulation of abdominal fat
and promotes the use of stored energy, which helps in preventing diet-induced weight gain. It aids in
healthy metabolism and enhances the oxidation of fatty acids in the body.
Lemongrass is used as a natural insect repellent and helps in preventing the occurrence of insect-borne diseases
such as malaria, dengue, and possibly Lyme disease. Studies have shown that lemongrass oil has antimalarial
and anti-protozoan properties, which is why it is used in many mosquito repellents.
Apart from folk medicines, lemongrass is commonly used in Asian cuisines, especially those of Vietnam,
Thailand, and Malaysia. It is used for adding flavor to beverages such as teas, curries, and soups. It is also found
extensively in the preparation of pudding, meat products, candies, and baked goods.
(Meenakshi Nagdeve last updated - July 16, 2021 Medically reviewed by Vanessa Voltolina (MS, RD)
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Summary
Broiler production focuses on raising chickens for meat, known as broilers. They grow rapidly, reaching
slaughter weight between 4-14 weeks, with white feathers and yellowish skin. Proper management and feeding
strategies are crucial, transitioning from starter to grower and finisher feed.
Maintaining a comfortable environment is essential, with heating and ventilation systems. In hot weather, tunnel
ventilation and evaporative cooling keep broilers cool.
Lemongrass, an herb with a citrusy flavor, offers health benefits. It contains essential nutrients and may help
maintain healthy cholesterol levels. Its diuretic properties support detoxification and digestive health.
Lemongrass is antimicrobial, anti-inflammatory, and aids respiratory issues. It can relieve fever, skin infections,
headaches, and body aches. Additionally, it may assist in managing type-2 diabetes, combat obesity, and repel
insects.
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Statement of Problem
For the past year, Farmers from Rose Hall town have been having difficulties finding the right type of food
additive for their broiler chickens. Due to their lack of knowledge, more chicken was lost on a daily basis. This
investigation mostly aims to determine whether nor definitely normal feed or feed mixed with dry lemon grass
will result in a higher weight, survival ratio and profit in a generally major way.
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Title
A comparative investigation to find out if broilers will grow faster with normal feed or feed mixed with lemon
grass.
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Hypothesis
• Broilers will grow faster with normal ration than ration mixed with dry lemongrass powder
• Broilers will have a have a higher weight gain with normal ration than ration mixed with dry
lemongrass powder
• Broilers will be healthier and contract less diseases with ration mixed with dry lemongrass
powder than normal ration
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Objectives
Technological objective:
• To determine feed conversion ratio (FCR) of the broiler birds using the commercial feed and the
additive (Dry Lemon grass)
• To investigate whether Tl (commercial feed) or T2 (feed mix with Dry powder lemon grass) will
result in higher dressing weight percentage.
• To investigate whether Tl (commercial feed) or T2 (feed mix with Dry powder lemon grass) will
result in higher mortality rate,
Business objective:
• to assess the profitability of rearing birds under the two-feeding condition (commercial feed against
commercial with additive)
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Experimental Design
• All materials were gathered
• The old chicken ben was broken down
• The rubble (zinc and old board) was cleaned up by the investigators.
• A slaughtering house was constructed for the adult chickens.
• A new pen was constructed by a team sent by the Ministry of Agriculture.
• The pen was painted.
• The brooder was set up by the investigators.
• 50 chicks were purchased by the investigators
• The space requirement for the chicks was calculated.
• The pen was divided into 2 sections with equal spacings with 25 chicks being on each side
• The chicks were released into the separate sections and Treatment 1 (T1) received normal feed and
water while Treatment 2 (T2) received water and feed mixed with lemon grass
• The weight, height, death rate, survival rate, feed consumption rate and growth rate were recorded for 7
weeks.
• The chickens were slaughtered by week 7.
• The chickens were washed, weighed and packaged in plastic bag and was compared for value addition
Page 27 of 100
Schedule of Activities
Activities Dates
Construction of brooding area December 21st, 2022
Arrival of chicks December 21st, 2022
Watering and feeding chicks December 21st-February 1st
Application of medicine December 22nd, 2022
Turning of litter January 3rd, 2023
Changing feed and water/ measured feed December 21st -February 1st
Slaughtering February 1st,2023
Plucking February 1st,2023
Weighing February 1st,2023
Packaging February 1st,2023
Storage and marketing February 1st,2023
TABLE 1 SHOWING THE SCHEDULE OF ACTIVITIES
Page 28 of 100
Materials and Equipment
Tool Uses
Spade Used for scooping up the used wood shaving
Lamp Used in the brooder to provide heath for the chicks
Feeder Used for storing and feeding the chicks feed
Waterer Used for storing and feeding the chicks water
Killing cone Used for holding the chicks when slaughtering
Knife Used for beheading the birds
Newspaper used to prevent the chickens from consuming the litter.
Wood shaving used to keep the chickens off the cold ground.
Lemon Grass Used as a feed additive for the broiler birds
Becoactia Used as a medicine for the broilers
Wheelbarrow Used for transporting used litter
Rake Used heaping up the litter
Pot (Karahi) Used for boiling the water
TABLE 2 SHOWING THE MATERIALS AND EQUIPMENT WITH THEIR USES
Page 29 of 100
Pictures of Materials and Equipment
PICTURE SHOWING A SPADE PICTURE SHOWING A LAMP
PICTURE SHOWING A FEEDER PICTURE SHOWING A WATERER
Page 30 of 100
PICTURE SHOWING KILLING CONES
PICUTRE SHOWING KNIVES PICTURE SHOWING NEWSPAPERS
Page 31 of 100
PICTURE SHOWING WOOD SHAVING PICTURE SHOWING LEMON GRASS
PICTURE SHOWING BECTONIA PICTURE SHOWING A WHEELBARROW
PICTURE SHOWING A RAKE PICTURE SHOWING A POT (KARAHI)
Page 32 of 100
Layout of plot/pen
DIAGRAM SHOWING THE LAYOUT OF THE CHICKEN PEN USED IN THE EXPERIMENT
Page 33 of 100
PICTURE SHOWING AN ACCURATE REPRESENTATION OF THE BROODER USED IN THIS

EXPERIMENT
A brooder is a space to raise baby chicks. A place that supplies warmth and protection.
When baby chicks hatch in an incubator (or when you first purchase them), they need additional heat in order to
stay warm. That’s because their bodies are small and because they have only downy feathers.
Over the next 4-6 weeks you will need to keep them in a brooder as they begin to grow put on adult-type
feathers. By 4-6 weeks of age, they will become much better able to keep themselves warm and much more
robust.
(Of course, if they are hatched under a broody hen, the mother hen will keep them warm herself, assuming that
she is a good mother.)
Page 34 of 100
Description of Activities
Planning:
For this broiler production to be successful researchers had to prepare carefully. It was discussed and
investigators agree upon rearing 50 chickens in school using school pen.
Pen preparation:
The housing area was prepared so that this investigation would be carried out. The pen was disinfected
with a disinfectant to eliminate disease, bacteria, germs and pathogens. The housing area was then set
up, with litter (wood shavings) spread out in the pen floor to keep the chicken warm.
Page 35 of 100
Purchasing of chickens:
A total of 50 chicks were bought and placed in the brooding area. They were divided into two where
each section was given different condition to grow in.
Brooding:
Chickens were talking care of by placed clean wood shavings every week and providing them with feed
and clean water on a regular basis. There was also a light bud to keep chickens warm at night.
Page 36 of 100
Nutrition
The growing birds were fed starter feed for up to four weeks. During the last three days of the fourth week,
finisher feed was gradually introduced by mixing it with starter feed in increasing amounts. The birds had access
to clean, fresh water at all times.
Inspection and maintenance:
The chickens were observed every day to make sure that they were no injuries or disease, also to check
if they were any deaths.
Page 37 of 100
Litter Management
The litter was turned regularly using a rake, and all caked and/or wet litter was removed and replaced with clean
wood shavings. The litter that was removed was placed in a compost heap.
Health Management
Feeders and waterers were cleaned and sanitized regularly. At the end of the Week 4, the birds were de-wormed
using an appropriate de-wormer at the recommended rate.
Page 38 of 100
Weighing:
The chicks were weighed on a regular basis so that the food conversion ratio could be calculated (FCR).
The dressing weight was done to an average after slaughtering so when they were ready for selling, the
consumer would know the chickens weighed.
Slaughtering:
The hand method the hand method was used to slaughter the chicken. The one chicken was collected by
each person individually where the throat was cut using a knife and the blood was left to bleed out. Then
chicken was placing the hot water so that the features will be easier to clean and organ of the chicken
were removed and cleaned. The meat was then weighted and package for marketing.
Page 39 of 100
Value addition:
After the chicken were slaughtered, value was added by chopping up the meat for the consumer if they
preferred or the whole chicken was placed into a plastic bag. (The chicken was chopped up and
packaged in the school’s Home Economics Lab).
Marketing:
The end product was then distributed to consumers, teachers, neighbor for an exchange of money.
Page 40 of 100
Pictures of activities
PICTURE SHOWING THE PREPORATION OF THE BROODER
On December 21st, the brooder was prepared by the twenty-one (21) investigators followed by the guidance of
their Agricultural Science teachers; Miss Doye’n George and Sir Steve Pooran.
• Firstly, the space requirements for the 50 chicks were calculated.
• Secondly, the brooder was set up to match the space requirements for the chicks.
• Thirdly, seven (7) cm in dept of wood shaving
• Lastly, the chicks were placed in the brooder with newspaper on the bottom to prevent the chicks from
eating the litter and feeders and waterers were placed.
Page 41 of 100
PICTURE SHOWING THE RELEASING OF THE CHICKS IN THE BROODER
PICTUEW SHOWING THE OVERING OF THE PEN WITH PLASTIC AND TARP POLING
Page 42 of 100
PICTURE SHOWING THE FEEDING OF CHICKS
PICTURE SHOWING THE SIZE OF THE CHICKS AT WEEK 7
Page 43 of 100
PICTURES SHOWING THE SLAUGHTERING OF THE BROILERS
Page 44 of 100
PICTURES SHOWING THE BOILING OF WATER ON THE FIRESIDE
Page 45 of 100
PICTURES SHOWING THE WEIGHING OF THE CHICKS
Page 46 of 100
PICTURES SHOWING PLUCKING OF THE BROILERS
Page 47 of 100
PICTURES SHOWING THE CLEANING OF THE WORK AREA
Page 48 of 100
Data Collection
A Measuring tape, pencil, scale and booklet (farm diary) will be used to collect data on the Broilers. The Broilers
were placed in the brooder on December 21st. From that day forward, the broilers were measured once a week
for a total of Seven weeks until the slaughtering day which was (Febuary1st). This was done by using a ruler to
take the heights of the chicks from each type of feed given (normal feed and feed mixed with dry lemon grass)
and it was recorded in the farm diary. The sole purpose for this was to observed how well the two (2) types of
feed combinations (Regular ration on section1) and (Feed mixed with dry lemon grass section 2) would have
influence the growth performance of the Broilers. The day the Broilers were slaughtered (Febuary1st) the weight
was measured using a scale. They were all measured according to the type of feed they were fed then measured
in pounds. The number of broilers surviving (mortality rate) will be recorded during the experimental period.
Page 49 of 100
Important Formulas
(For Data Collection)
Average feed consumption per birds per week
The feed will be weighed before filling the feeders. The weight of feed given each week was recorded during the
process. Average feed consumption was calculated
𝑤𝑒𝑒𝑘𝑙𝑦 𝑓𝑒𝑒𝑑 𝑐𝑜𝑛𝑠𝑢𝑚𝑝𝑡𝑖𝑜𝑛

𝐀𝐯𝐞𝐫𝐚𝐠𝐞 𝐟𝐞𝐞𝐝 𝐜𝐨𝐧𝐬𝐮𝐦𝐩𝐭𝐢𝐨𝐧 =
𝑁𝑚𝑏𝑒𝑟 𝑜𝑓 𝑏𝑖𝑟𝑑𝑠
Feed Conversion Ratio (FCR)
For each set of birds on a weekly basis, the feed conversion ratio was calculated using the formula
𝑊𝑒𝑒𝑘𝑙𝑦 𝐴𝑣𝑒𝑟𝑎𝑔𝑒 𝐹𝑒𝑒𝑑 𝐼𝑛𝑡𝑎𝑘𝑒 (𝑘𝑔)

𝑭𝑪𝑹 =
𝑊𝑒𝑒𝑘𝑙𝑦 𝑊𝑒𝑖𝑔ℎ𝑡 𝐺𝑎𝑖𝑛𝑒𝑑 (𝑘𝑔)
Dressing Percentage
The Dressing Percentage of the broiler birds were calculated using the formula:
𝑊𝑒𝑖𝑔ℎ𝑡 𝑜𝑓 𝑡ℎ𝑒 𝑐𝑎𝑟𝑐𝑎𝑠𝑠

× 100
𝐿𝑖𝑣𝑒 𝑤𝑒𝑖𝑔ℎ𝑡 𝑜𝑓 𝑡ℎ𝑒 𝑏𝑖𝑟𝑑
Page 50 of 100
Table of results
DATE TREATMENT A Reason for TREATMENT B Reason for TOTAL
decline decline
December 21st 25 25 50
December 22nd 25 24 49
December 23rd 25 Chicks 23 46
December 24th 19 were 22 Unknown 41
crushed by
December 25th 19 22 41
feeders
December 31st 19 22 41
January 1st 19 22 41
January 2nd 19 22 41
January 3rd 19 22 41
Page 51 of 100
January 4th 19 22 41
January18th 19 22 41
Page 52 of 100
January 22nd 19 22 41
January 23rd 19 22 41
February 1st 19 22 41
TABLE 3 SHOWING THE MORTALITY RATE FOR THE CHICKS DURING THE ENTIRE INVESTIGATION
Page 53 of 100
Mortality Rate for each week
Week 6
Week 5
Week 4
Week 3
Week 2
Week 1
17.5 18 18.5 19 19.5 20 20.5 21 21.5 22 22.5
Section 2 Section 1
BAR GRAPH 1 SHOWING THE MORTALITY RATE FOR EACH SECTIONS DURING THE 7 WEEKS PERIOD
The bar graph above shows the mortality rate for the broilers from December 21st to February 1st. On the first
week, six (6) of the chicks in the section with normal ration got crushed by a feeding container which dropped
the population from 25 to 19. After that incident, precaution was taken and it was ensured that no more chicks
were crushed by feeding and water containers. Ever since that day, the population has remained constant.
On the first week of having the chicks, the population of the chicks on the section with normal ration slowly
started to decrease due to an assumption that the concentration of the lemongrass powder was too much. After
that incident, careful measures were taken to ensure that the concentration of the lemongrass powder was
lowered and after that, the population remained stable.
Page 54 of 100
Results Table 2 Showing the Feed Conversion Ratio (FCR)
Week T1: Ration (Commercial) T2: Ration (Dry lemon grass and
(Average/kg) Commercial) (Average/kg)
Feed Intake Weight Gain Feed Intake Weight Gain
1 0.153 0.245 0.147 0.241
2 0.364 0.671 0.358 0.666
3 0.646 0.999 0.643 0.998
4 0.957 1.570 0.951 1.567
5 1.251 1.999 1.246 1.993
6 1.451 2.187 1.399 2.089
7 2.132 3.145 2.100 2.999
Total feed Intake 6.954 10.816 6.844 10.553
& Weight Gain
(6.9 lb.) (6.6 lb.)
Dress weight
FCR 1.55 1.54
TABLE SHOWING THE AVERAGE WEIGHT ACQUIRED FROM BROILERS BEING FED THE
COMMERCIAL FEED AGAINST THOSE THAT WERE FED COMMERCIAL AND ADDITIVE (6%
LEMON GRASS) AND THE FCR FOR EACH
Page 55 of 100
1.552
1.55
1.55
1.548
1.546
1.544
1.542
1.54
1.54
1.538
1.536
1.534
Treatment 1 Treatment 2
Column1 1.55 1.54
BAR GRAPH 2 SHOWING THE COMPARASION OF THE FEED CONVERSION RATIO (FCR)
Feed conversion ratio (FCR) is simply defined as the mathematical relationship between the feed an animal
consumes and the weight that the animal gains by consuming the feed. Feed conversion ratio is a measure to
determine the productivity and efficiency of an animal.
Chickens can convert food into meat very efficiently, and values from 1.50 to 1.90 can be achieved. Modern
broiler chickens have been genetically modified and developed to gain weight at an extremely fast pace and
efficiently using all nutrients.
If chickens are well-managed, they will consistently have great efficiency. The key to getting a good FCR is to
be able to understand the basic factors that can affect performance and adopt management methods that could
help in optimizing FCR.
Page 56 of 100
Feed Intake for 7 Weeks (kg)
2.132 2.1
1.451 1.399
1.251 1.246
0.957 0.951
0.646 0.643
0.364 0.358
0.153 0.147
WEEK 1 WEEK 2 WEEK 3 WEEK 4 WEEK 5 WEEK 6 WEEK 7

BAR GRAPH 3 SHOWING THE FEED INTAKE OF THE BROILERS FOR 7 WEEKS
3.5
3
1.399
2.5 1.246
2.132 Treatment 2
2
0.951
Treatment 1
1.5 1.451
0.643 1.251
1 0.957
0.358 0.646
0.5
0.147 0.364
0.153
0
Week 1 Week 2 Week 3 Week 4 Week 5 Week 6 Week 7
LINE GRAPH 1 SHOWING THE FEED INTAKE OF THE BROILERS FOR 7 WEEKS
The bar chart and line graph above show the feed intake for the broilers for the seven (7) weeks period. For all
the weeks, the feed consumed by the broilers remained almost the same
Page 57 of 100
Weight Gain for 7 Weeks (kg)
3.145
2.999
2.187
1.999 1.993 2.089
1.57 1.567
0.999 0.998
0.671 0.666
0.245 0.241
Treatment 1 0.245 0.671 0.999 1.57 1.999 2.187 3.145
Treatment 2 0.241 0.666 0.998 1.567 1.993 2.089 2.999
BAR GRAPH 3 SHOWING THE COMPRASION OF THE WEIGHT GAIN OF THE CHICKS FOR 7 WEEKS
Weight Gain for 7 Weeks (kg)

7
6 2.999
2.089
4 1.993
Treatment 2
3 1.567 3.145 Treatment 1
2 0.998 1.999 2.187

1.57
0.666
1 0.999
0.241 0.671
0.245
0
LINE GRAPH 2 SHOWING THE COMPRASION OF THE WEIGHT GAIN OF THE CHICKS FOR 7 WEEKS
Page 58 of 100
With Value Addition Without Value Addition

# Price # Price
1 $1,500 1 $1,400
2 $2,000 2 $1,800
3 $1,900 3 $1,500
4 $2,500 4 $2,000
5 $2,700 5 $1,900
Total $10,600 Total $8,600
TABLE SHOWING THE COMPARASION OF VALUE ADDITION VS NO VALUE ADDITION
Comparasion with value addition VS no value addition
Without Value Addition

Without Value Addition,
$8,600
With Value Addition

With Value Addition,
10,600
0 2,000 4,000 6,000 8,000 10,000 12,000
BAR GRAPH 4 SHOWING THE COMPARASION OF VALUE ADDITION VS NO VALUE ADDITION
Value addition is the process of adding value to a product or service through special processing, marketing or
manufacturing. Value addition is often driven by the need to offer more convenience to the customer.
Poultry is one product that you can add value to everything, and even offer a value-added service based on it.
With poultry, you can add value to meat, eggs, feathers and even other parts that are usually thrown away. You
can offer value-added services for example restaurants that primarily serve poultry products, poultry parks,
training on poultry etc. When value was added to the product, it increases the perceived value of the product.
When adding value to chicken, it gives more value to chicken and its products before offering it to the
customers. The customers paid more for it.
Page 59 of 100
Dressing Weight for Broilers
Dressing Weight for Broilers

Treatment 1 (T1) Treatment 2 (T2}
Live weight of bird 3.145kg 2.999kg
Weight of the carcass 2.135kg (4.7lb) 1.989(4.3lb)
Formula Weight of the carcass ×100 Weight of the carcass ×100

Live weight of bird Live weight of bird
= Dressing percentage = Dressing percentage
2.1 35kg ×100 1.989kg ×100

3.145kg 2.999kg
Percentage 67.8% 66.3%
TABLE SHOWING THE DRESSING PERCENTAGE FOR T1 AND T2 BROILER
Page 60 of 100
68.00% Comparasion of Dressing precentage

67.80%
67.50%
67.00%
66.50%
66.30%
66.00%
65.50%
TREATMENT 1 TREATMENT 2
BAR GRAPH 4 SHOWING THE COMPARASION OF THE DRESSING PERCENTAGE
Dressing percentage is based on the relationship between the dressed carcass weight and the live animal weight
after things like the hide and internal organs have been removed. Dressing percentage can be calculated by
taking (weight of the carcass / weight of live animal) × 100. This can be determined on a hot carcass weight or a
cold carcass weight. In general, animals that are heavier muscled have a higher dressing percent than animals
that are lighter muscled. Additionally, as the fat thickness on the outside of a carcass increases, the dressing
percent also increases. Other factors that can negatively influence dressing percent are mud or manure on the
hide, amount of bone, feathers, abscesses, or bruises.
Page 61 of 100
Calculating Dressing Percentage (%)
# Name of Live Carcass Formula Picture

Student Weight Weight
of
Broiler
1
Vishawn 2.721 kg 2.494 kg 91.6%
Tarra (me)
2
Melody Park 2.948 kg 2.494 kg 84.5%
3
Bibi Alli 2.494 kg 2.014 kg 80.7%
Page 62 of 100
4
Ashley 2.494 kg 2.267 kg 90.8%
Joseph
5
Julicea 3.061 kg 2.257 kg 73.7%
France
6 Donessa 2.948 kg 1.267 kg 42.9%

George
Page 63 of 100
7 Trevon 3.515 kg 3.061 kg 87.0%
8 Keano 3.515 kg 3.061 kg 87.0%
9 Steve 3.515 kg 3.061 kg 87.0%
Page 64 of 100
10 Daniel 3.061 kg 2.267 kg 74.0%
11 LaSadie Saul 2.468 kg 2.267 kg 91.8%
12
Erica Albert 2.948 kg 2.494 kg 84.5%
Page 65 of 100
13
Dinesh 3.175 kg 2.721 kg 85.7%
14
Haresh 2.608 kg 1.814 kg 69.5%
Mathoor
15
Katija 2.608 kg 2.154 kg 82.5%
Page 66 of 100
16 Diana 2.468 kg 2.267 kg 91.8%
17 Raneza 2.948 kg 2.494 kg 84.5%
18 Rehana 2.94 2.49 84%
Page 67 of 100
19 Dekasha 2.468 kg 2.267 kg 91.8%
20
Shane 3.515 kg 3.061 kg 87.0%
21 11 AGRI 0.00 kg 0.00kg 00.00%

Jumbie
TABLE SHOWING THE DRESSING PERCENTAGE FOR 15 PERSONS
Page 68 of 100
Discussion
Over the course of the past year, the diligent farmers of Rose Hall town have found themselves embroiled in a
challenging quest: the quest to discover the ideal food additive for their broiler chickens. This quest was born
out of a collective lack of knowledge and expertise in the realm of poultry nutrition, which regrettably resulted
in substantial daily losses of these cherished birds. Recognizing the gravity of this situation, a comprehensive
and systematic testing process was set into motion, focusing on two distinct ration mixtures: T1 (commercial
feed) and T2 (feed enriched with Dry powder lemongrass).
The journey to find the right food additive for broiler chickens was fraught with challenges and uncertainties.
Farmers in Rose Hall town, like many others around the world, have long been committed to rearing healthy
and profitable broiler chickens. However, the complexity of poultry nutrition often remained a mystery to them.
Their lack of knowledge and expertise in this domain translated into real-world losses, with chickens
succumbing to various health issues and disease outbreaks on a daily basis. The need for a solution was glaring,
and the quest to find the perfect food additive was set in motion.
The heart of this quest revolved around two primary ration mixtures: T1, which represented the conventional
commercial feed that had been the standard choice for broiler chickens, and T2, a novel feed mixture enriched
with Dry powder lemongrass. The decision to explore the potential benefits of lemongrass as a dietary
supplement was a result of emerging research and anecdotal evidence suggesting its positive impact on poultry
health. As we delve into the results presented in Table 3, a discernible trend takes shape. It becomes
increasingly clear that broiler birds nourished with the additive of dry lemongrass powder exhibited a somewhat
higher mortality rate when juxtaposed with their counterparts fed the conventional ration (T1). This intriguing
finding beckons us to embark on a deeper exploration into the implications of this dietary choice.
Page 69 of 100
Upon closer scrutiny, it becomes apparent that the broiler birds subjected to T2 (Treatment 2) displayed a
markedly higher degree of disease resistance compared to their counterparts nourished with the standard ration.
This observation dovetails seamlessly with the earlier hypothesis that lemongrass harbors the potential to
bestow antioxidant properties upon avian hosts, fortifying their immune systems against various ailments,
including those caused by antibiotic-resistant strains. Furthermore, the reputed ability of lemongrass to help
regulate cholesterol levels and alleviate fatigue and anxiety serves as an additional testament to its multifaceted
advantages as a dietary supplement.
Our voyage through this research journey is enriched by the insights drawn from the work of Meenakshi
Nagdeve, last updated on July 16, 2021, and medically reviewed by Vanessa Voltolina (MS, RD). These
insights unveil the holistic benefits that stem from the incorporation of lemongrass into the nutrition of broiler
chickens.
Meenakshi Nagdeve's research underpins the significance of lemongrass as a dietary supplement. The potential
antioxidant properties of lemongrass are spotlighted, offering protection against antibiotic-resistant strains and
bolstering the avian immune system. Additionally, lemongrass's role in cholesterol regulation, diabetes
management, and fatigue and anxiety reduction emerges as a testament to its multifaceted advantages.
As we transition from the farms to the marketplace, the captivating narrative of Bar graph 4 unfolds. Here, we
witness that chickens enriched with value addition products kindled heightened consumer interest and
stimulated greater demand, consequently yielding increased sales. Remarkably, the value-added chickens
amassed an impressive $2,000 in sales, eclipsing their counterparts bereft of these enhancements. This
resounding financial success underscores the profound significance of incorporating value addition products
into poultry production.
Page 70 of 100
In the post-production phase of broiler farming, technology emerges as a pivotal player. The advent of a plastic
sealer, fortified with a robust metal structure, ushers in a revolution in the sealing process. This innovation's
durability and longevity render the poly sealer machine capable of withstanding the rigors of daily use.
Endowed with built-in safety features such as fuses and uniformly distributed heating elements, this hand
sealing machine masterfully accomplishes impeccable and secure bag sealing. This, in turn, contributes to the
enhancement of product quality, prolongs shelf life, ensures safety, and bequeaths tamper-proof packaging. The
meticulous labeling of sealed chicken products further amplifies their allure in the marketplace. This meticulous
attention to detail not only safeguards the product's safety and integrity but also heightens its visual appeal to
potential customers.
In summation, this comprehensive exploration of findings underscores the dichotomy between the two feed
types, illuminating their respective merits. The normal feed (T1) emerges as the more effective option, serving
as a superior source of nutrients for the broilers. This superiority is manifest in the birds' enhanced growth,
characterized by their increased height and weight, along with a notably higher survival rate. Conversely, the
chicks nourished with lemongrass powder (T2) did exhibit a higher mortality rate, although they managed to
achieve a higher profit margin. This nuanced examination of broiler nutrition and post-production processes
casts light upon the intricate interplay between dietary choices, technological innovations, and the dynamics of
the poultry market. It underscores the ongoing quest for optimal practices within the poultry industry, as farmers
navigate the ever-evolving landscape of broiler production.
The journey of Rose Hall town's farmers serves as a testament to the resilience and determination of those
committed to the welfare of their poultry. The pursuit of knowledge and the willingness to embrace innovation
remain at the core of their endeavors, ensuring that the broiler chickens they rear are not only
Page 71 of 100
Cost Analysis
Projected budget
Complete Budget
Projected Budget (Income)
Projected Income (Outcome x Price) Total
Project number of chicks: 50
Expected Mortality Rate (%): 4
Expected Number of Broilers for Sale: 46
Average weight per bird (lb): 5
Sale of 46 broilers at $260 per lb.
Total weight (lb) 46 x 5 = 230
Total Projected Income: 230 x $260 = $59,800
Projected Budget (Expenditure)

Projected Expenditure Price ($)
Cost of 50 chicks at $200 $10,000
Feed:
Broiler Starter (3 bags at $6,500 each) $19,500
Broiler Grower (2 bags at 6,000 each) $12,000
Medication:
Becoactin $1,200
Cleaning Agents:
1 Bottle Jeys Fluid $1,000
1 Bottle Bleach $500
Transportation:
Chicks $300
Feed $1000
Wood shaving $600
Total Projected Expenditure $46,100
Projected Surplus/Profit Price ($)

Projected Income $59,800
Projected Surplus $46,100
Total Projected Surplus/Profit
(Projected Income – Projected Surplus) $13,700
Page 72 of 100
Cost Analysis
Actual Income and Expenditure Statement
Actual Income (Outcome x Price) Total

Project number of chicks: 50
Expected Mortality Rate (%): 9
Expected Number of Broilers for Sale: 41
Average weight per bird (lb.): 5.6lbs
Sale of 46 broilers at $280 per lb:
Total weight (lb.) 41 x 5.6lbs = 229.6 (230lbs)
Total Projected Income: 230 x $280 = $64,400
Actual Budget (Expenditure)

Actual Expenditure Price ($)
Cost of 50 chicks at $200 $10,000
Feed:
Broiler Starter (3 bags at $6,500 each) $19,500
Broiler Grower (3 bags at 6,000 each) $18,000
Medication:
Becoactin $1,200
Cleaning Agents:
1 Bottle Jeys Fluid $1,000
1 Bottle Bleach $800
Transportation:
Chicks $500
Feed $1500
Wood shaving $600
Total Actual Expenditure $53,100
Actual Surplus/Profit Price ($)

Projected Income $64,400
Projected Surplus $53,100
Total Actual Surplus/Profit
(Actual Income – Actual Surplus) $11,300
Page 73 of 100
Comparison
Comparison of Projected income and actual income
BAR GRAPH SHOWING THE PROJECTED INCOME AGAINTS

ACUTUAL INCOME
Actual Income 64,400
Projected Income 59,800
57,000 58,000 59,000 60,000 61,000 62,000 63,000 64,000 65,000

Projected Income Actual Income
Series 1 59,800 64,400
Upon a thorough comparison of the two budgets, as illustrated in the bar chart above, it becomes evident that
there is a noteworthy disparity between the projected income and the actual income. The initial projection
estimated the income to be $59,800, whereas the real-world figures reveal that the actual income amounted to a
significantly higher sum of $64,800. This discrepancy raises intriguing questions and warrants further
examination.
One of the primary factors contributing to this variance in income is the unexpected increase in the survival rate
of the chicks. This unforeseen development can be attributed to a prevailing disease outbreak within the broiler
population. While the disease itself posed significant challenges and concerns, it paradoxically resulted in a
higher survival rate among the chicks.
Page 74 of 100
The dynamics of this phenomenon are multifaceted. The disease, by its nature, created an environment where
only the heartiest and most resilient chicks survived. This inadvertent culling of the weaker individuals
inadvertently led to a more robust and thriving broiler population. Consequently, a greater number of broilers
reached maturity and were eventually sold, contributing to the higher-than-anticipated income.
This unforeseen positive outcome amidst adversity underscores the unpredictability of agricultural endeavors
and the need for flexibility in budgetary planning. It serves as a reminder that farming, while rooted in science
and careful planning, often involves navigating unforeseen challenges and adapting to dynamic circumstances.
As such, prudent financial management and contingency planning remain essential components of successful
agricultural enterprises.
Page 75 of 100
Comparison of Projected expenses against Actual expenses
BAR GRAPH SHOWING THE PROJECTED EXPENSES AGAINTS THE ACTUAL

EXPENSES
$54,000
$52,000
$50,000
$48,000
$46,000
$44,000
$42,000
Projected Expenses Actual expenses
Series 1 $46,100 $53,100
As illustrated in the bar chart presented above, a notable disparity emerges when comparing the actual expenses
to the initially projected expenses. The projected expenses were estimated at $46,000, while the real-world
figures reveal that the actual expenses amounted to a higher sum of $53,100. This budgetary variance prompts
an exploration of the underlying factors contributing to this financial outcome.
One of the key determinants contributing to the actual expenses surpassing the projected expenses can be
attributed to the pricing dynamics of the items used in broiler production. It is evident that, in practice, the
prices of these items were generally lower than what had been initially projected or estimated. This divergence
between projected and actual item costs had a cumulative effect on the overall expenses, resulting in an
expenditure that exceeded the initial budget.
Page 76 of 100
Several factors could have influenced these cost variations. Market fluctuations, seasonal price changes, and
supplier negotiations are just a few potential contributors. In some cases, unexpected discounts or favorable
pricing arrangements may have been secured, leading to cost savings in certain expense categories. Conversely,
it is also possible that certain cost projections were based on less current or accurate data, contributing to the
underestimation of expenses.
This situation underscores the inherent challenge of predicting and budgeting for variable costs within the
agricultural sector. While meticulous planning and cost estimation are essential, they must be complemented by
an ability to adapt to fluctuating market conditions and seize opportunities for cost savings when they arise.
Page 77 of 100
Comparison of Projected surplus against actual surplus
BAR CHART SHOWINT THE PROJECTED SURPLUS AGAINTS THE

ACTUAL SURPLUS
Actual Surplus $11,300
Projected surplus $13,700
$0 $2,000 $4,000 $6,000 $8,000 $10,000 $12,000 $14,000 $16,000

Projected surplus Actual Surplus
Series 1 $13,700 $11,300
Upon a meticulous comparison of the financial data, a noteworthy observation emerges: the projected surplus,
initially estimated at $13,700, exceeds the actual surplus, which amounts to $11,300. This divergence between
the projected and actual surplus prompts a closer examination of the underlying financial dynamics at play.
Several factors could contribute to this variance between the projected and actual surpluses. Firstly, the initial
projections for revenue and expenses may have been formulated based on certain assumptions and estimates.
These assumptions could encompass variables such as market conditions, pricing trends, and production
outcomes, all of which inherently carry a degree of uncertainty. In reality, the actual financial performance may
have been influenced by unforeseen fluctuations in these variables, leading to a different outcome.
Page 78 of 100
Limitations
The research and experimentation conducted in this study have yielded valuable insights into broiler nutrition
and production. However, it is crucial to acknowledge the limitations that were encountered during the
investigative process. These limitations, while not undermining the overall findings, provide context for the
interpretation of results and suggest areas for potential improvement in future research endeavors. The
following limitations were observed:
1. Chick Mortality Due to Feeding Tray: One notable limitation was the accidental crushing of some chicks
by the feeding tray. This unfortunate incident likely introduced an element of bias into the results, affecting the
overall survival rate of the chicks. To mitigate this limitation in future studies, additional safety measures and
modifications to the feeding equipment should be considered to prevent such accidents.
2. Lemon Grass as a Dietary Factor: The incorporation of lemongrass into the broiler diet introduced an
unconventional dietary component. While this was a deliberate choice to explore its potential effects, it
introduces an element of complexity into the study. Lemongrass, acting as a diet product, may have influenced
various aspects of broiler growth and health, making it challenging to isolate the impact of other dietary factors.
Future research may benefit from a more focused examination of lemongrass as a dietary supplement.
3. Feeding Tray Height and Broiler Behavior: The height of the pen posed practical challenges in hanging
the feed tray. This limitation may have influenced broiler behavior, potentially leading to variations in feed
consumption and distribution. It is important to consider the impact of environmental factors on broiler behavior
and feeding patterns when designing future experiments.
Page 79 of 100
4. Feed and Water Spillage: Broilers knocking feed and water onto the ground is a common occurrence in
poultry farming. While this behavior is inherent to broiler rearing, it can lead to inefficient feed utilization and
potential resource wastage. Future studies could explore strategies to minimize spillage and optimize feed
conversion efficiency.
5. Power Outages and Equipment Reliability: The intermittent functioning of bulbs due to blackouts raises
concerns about equipment reliability. Power outages are common in many regions, and they can disrupt normal
farming operations. Ensuring the reliability of essential equipment, such as lighting and heating elements, is
crucial for the welfare of broilers and the success of poultry farms.
Page 80 of 100
Findings
1. The chicks grew bigger and heavier with normal ration. This is due to the fact that lemongrass is used as
a dietary product for weight loss.
2. The chicks that were fed with the lemongrass powder had a higher mortality rate since lemongrass is
said to have offer an array of medicinal benefits and is in extensive demand due to its anti-bacterial,
anti-fungal, and anti-microbial properties across Southeast Africa and America.
3. The chicks that were fed with lemongrass powder gained a higher profit because of the higher mortality
rate it had.
4. The sales of the plucked chickens increased when value was added to it by using plastic bags and labels.
Page 81 of 100
Conclusion
After the results were analyzed based on the calculated and simulated values from the previous experimental
output, this research makes the following conclusion:
1. The normal feed (T1) is more effective than feed mixed with dry lemon grass (T2). It is a better source
of nutrients to the Broilers in than any other feed combination type since the broilers in that section grew
taller, heavier and had a higher survival rate while the chicks that were fed with lemongrass powder
gained a higher profit because of the higher mortality rate it had.
Page 82 of 100
Recommendations
❖ Be more careful when feeding the chicks and make sure not to crush the chicks with the feeding
container.
❖ Hang up feed containers so the injuring of chicks can be prevented
❖ Review market trends to determine when to rear broilers to take advantage of high prices
❖ Sell the birds as soon as they get to marketable weight so that additional money would not have to
be spent on feeding the birds at a time when the Feed Conversion Ratio is high.
❖ Change and wash the water containers on a daily basis to avoid the buildup of algae.
Page 83 of 100
Bibliography
References
• Rawayya, Yunusa Bawa. INTRODUCTION TO BROILERS PRODUCTION.
broilerchicks.blogspot.com/2008/08/introduction-to-broilers-production.html
• Site, Agriculture. Types of Broiler Chicken Feed. agricsite.com/types-of-broiler-feed.
• “Nutrition Requirements of Meat Chickens (Broilers) - Poultry Hub Australia.” Poultry Hub Australia,
14 Dec. 2020, www.poultryhub.org/all-about-poultry/nutrition/nutrition-requirements-of-meat-chickens-
broilers.
• Garrigus, Wesley Patterson. “Poultry Farming | Description, Techniques, Types, and Facts.”
Encyclopedia Britannica, 28 Sept. 1998, www.britannica.com/topic/poultry-farming.
• Basic Introduction to Broiler Housing Environmental Control. www.thepoultrysite.com/articles/basic-
introduction-to-broiler-housing-environmental-control
• Nagdeve, Meenakshi, and Meenakshi Nagdeve. “Lemongrass: Top Benefits, Uses, and Side
Effects.” Organic Facts, 16 July 2021, www.organicfacts.net/health-benefits/herbs-and-spices/health-
benefits-of-lemongrass.html.
Page 84 of 100
• Mangurten, Brad. “Water Resistant Vs. Waterproof Tarps.” Chicago Canvas & Supply, 7 May
2020, www.chicagocanvas.com/water-resistant-vs-waterproof-
tarps/#:~:text=Canvas%20tarps%20are%20water-
resistant%20due%20to%20their%20oil,stain%20items%20if%20water%20pools%20and%20soaks%20t
hrough.
• Jeannine P. Schweihofer, Michigan State University Extension. “Carcass Dressing Percentage and
Cooler Shrink.” Meat Marketing & Processing, 9 May 2011,
www.canr.msu.edu/news/carcass_dressing_percentage_and_cooler_shrink#:~:text=Average%20Dressin
g%20%25%20Range%20of%20Dressing%20%25%20Beef,of%20Meat%20Science%2C%20Fourth%2
0Ed%2C%202001%2C%20Kendall%2FHunt%20Publishing.
• wikiHow. How to Chop a Chicken: 10 Steps (With Pictures) - wikiHow Life. 12 Oct. 2019,
www.wikihow.life/Chop-a-Chicken.
Page 85 of 100
Appendix
𝑤𝑒𝑒𝑘𝑙𝑦 𝑓𝑒𝑒𝑑 𝑐𝑜𝑛𝑠𝑢𝑚𝑝𝑡𝑖𝑜𝑛

𝐀𝐯𝐞𝐫𝐚𝐠𝐞 𝐟𝐞𝐞𝐝 𝐜𝐨𝐧𝐬𝐮𝐦𝐩𝐭𝐢𝐨𝐧 =
𝑁𝑚𝑏𝑒𝑟 𝑜𝑓 𝑏𝑖𝑟𝑑𝑠
𝑊𝑒𝑒𝑘𝑙𝑦 𝐴𝑣𝑒𝑟𝑎𝑔𝑒 𝐹𝑒𝑒𝑑 𝐼𝑛𝑡𝑎𝑘𝑒 (𝑘𝑔)

𝑭𝑪𝑹 =
𝑊𝑒𝑒𝑘𝑙𝑦 𝑊𝑒𝑖𝑔ℎ𝑡 𝐺𝑎𝑖𝑛𝑒𝑑 (𝑘𝑔)
𝑊𝑒𝑖𝑔ℎ𝑡 𝑜𝑓 𝑡ℎ𝑒 𝑐𝑎𝑟𝑐𝑎𝑠𝑠

𝑫𝒓𝒆𝒔𝒔𝒊𝒏𝒈 𝑷𝒆𝒓𝒄𝒆𝒏𝒕𝒂𝒈𝒆 + × 100
𝐿𝑖𝑣𝑒 𝑤𝑒𝑖𝑔ℎ𝑡 𝑜𝑓 𝑡ℎ𝑒 𝑏𝑖𝑟𝑑
Page 86 of 100
Put the chicken breast-up on a clean cutting surface. After you take the chicken out of its packaging, put it
down on a sterile cutting board or a large plate. Put the chicken on its back with the breast facing up.
Take out the neck and giblets if they’re present. Reach into the chicken’s body cavity and feel for a plastic or
paper pouch, which will contain organs such as the liver, heart, and gizzard. If you find a giblet pouch, pull it out
and set it aside. You may also find the neck inside the body cavity, either separately or bagged with the other
giblets.
Trim off the fat around the body cavity. Sometimes a chicken will have large pieces of fat around the body
cavity opening (near the tail) or the base of the neck. If you find any fat in these areas, use a sharp knife to cut it
away.
Page 87 of 100
Cut off each wing where it connects to the breast. Grab one of the wings and wiggle it a little to help you find
the joint that attaches it to the side of the breast. Use the end of a sharp kitchen knife to cut through the skin and
joint and separate the wing from the body. Repeat the process on the other side.
Slice the skin between the thigh and breast. Before you cut a leg, grab the leg and pull it away from the body.
Cut the skin where the thigh attaches to the side of the breast.
Find the thigh joint and cut through it. Examine the cut you just made and find the joint where the thigh
attaches to the body. You may find it helpful to wiggle the leg a bit to determine exactly where the joint is. Cut
through the joint with your knife once you find it. Repeat this cut on the other thigh.
Page 88 of 100
Make a cut at the joint between the thigh and the drumstick. If you like, you can now separate the thighs from
the drumsticks. Lay the leg quarters skin-side-down and bend them a little to find the joint between the drumstick
and thigh, then slice cleanly through the joint.
Remove the backbone with a sharp knife or kitchen shears. Next, pick up the chicken and hold it with the
head-end down on the cutting surface. Look for the fat lines that run along the sides of the torso near the back and
cut along those lines from tail to shoulder. Repeat this cut on both sides to remove the backbone.
Cut through the breastbone to separate the breasts. Flip the breast over skin-down on the cutting board and
make a small slit in the middle of the bone from the back. Then, flip the breast back over and push down on it
with both hands to break the bone. Pull the breast halves apart slightly, then slice through the middle of the breast
with your knife to separate them.
Page 89 of 100
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Page 94 of 100
Closing Statement
As I stand on the precipice of concluding this comprehensive investigation, I find it both fitting and imperative
to extend my heartfelt gratitude and acknowledgments to the myriad individuals who have been integral to the
successful realization of this project. This research endeavor has been a profound and enlightening odyssey, one
that has underscored the importance of a supportive network. I fully recognize that my accomplishments have
been shaped and fortified by the invaluable contributions of my teachers, parents, and friends.
Foremost, I wish to express my deepest appreciation to my teachers. Their unwavering commitment to the
pursuit of knowledge, their unflagging dedication to fostering curiosity, and their sage guidance have been the
cornerstones upon which this project was constructed. Their mentorship has not only provided me with vital
insights but has also stoked the fires of curiosity within me, propelling me forward in my exploration of poultry
farming and nutrition.
To my parents, I owe a profound debt of gratitude. Their steadfast encouragement, both emotionally and
financially, has been a catalyst in propelling this project from concept to fruition. Their unwavering belief in my
capabilities, their willingness to invest in my aspirations, and their nurturing support have been the bedrock
upon which I could build my research endeavors. Their sacrifices and dedication have been the wind beneath
my wings, propelling me to greater heights.
The circle of friends that surrounds me has been an unwavering source of inspiration and camaraderie. Their
enthusiasm for this research, their intellectual debates, and the shared moments of celebration have not only
lightened the load but have also made the entire journey thoroughly enjoyable. Their perspectives,
encouragement, and shared insights have enriched this project in ways I could not have anticipated.
Page 95 of 100
As I take stock of the knowledge acquired and the profound lessons learned throughout this investigation, I am
filled with a sense of purpose and optimism. The findings and insights generated during this research hold the
potential to positively influence broiler farming practices. The journey has just begun, and I eagerly anticipate
further exploration, collaboration, and contributions to the ever-evolving field of poultry science.
In closing, I wish to underscore that the accomplishments of this project stand as a testament to the power of
collective effort and the strength of a supportive community. The opportunities for growth and understanding
that this research has afforded me are invaluable, and I embrace them with enthusiasm. As I chart my course
forward in both academic and professional pursuits, I carry with me the invaluable experiences and
relationships forged during this research journey.
Once again, I extend my deepest gratitude to all who have been instrumental in this endeavor. Your collective
contributions have shaped the outcomes of this research, and I eagerly anticipate future endeavors that will
continue to enrich our collective understanding of poultry farming and agriculture. Together, we embark on a
journey of continued exploration and discovery, fueled by curiosity, dedication, and a shared passion for
knowledge.
Yours truly,
The End…
Page 96 of 100
Marking Scheme
(Internal moderation)
ITEM DESCRIPTION Marks
Total Awarded
INTRODUCTION (6) Name of Student - -
Student Registration Number - -
Name of School - -
Title of Project - -
Start Date - -
Termination Date - -
Table of Contents - -
Literature Review (3) Provided a clear and accurate 2
summary of literature reviewed
At least 3 references cited in summary 1
Problem statement clearly written 1
Aim (2) Technical /technology related 1
objective addressing production and
post-production levels
Income related 1
METHODOLOGY Experimental Design Experimental design clearly described 1
(11) (2)
Comparison of production technology 1

/ management practice / value-
addition technology
Materials and Materials 1
Equipment (2) Tools and Equipment 1
Activities (production and processing) (4) 4
Data Collection - Data (at least 2 sets) and how it was 3

collected (3)
RESULTS (9) Presented and described data including performance of value 3

- Production and Post- added products / comparison of value added and non-value-
Production added product where applicable (3)
Value Addition (where Interpreted results accurately (3) 3
applicable)
Presented results properly (2) 2
Labelled tables, charts (1) 1
How technical results Provided a full discussion of results” 1
relate to the issue (2)
DISCUSSION (8)
Relating results to literature accurately 1

with reference
Page 97 of 100
Effect of the discussed the effect of technology 2

technology used used during production/post-
during production/ production as it relates to value
after production / for addition with supporting evidence and
value addition (2) cited relevant literature
Effect of technical / Fully discussed the effect of technical 2
technology on / technology on profitability and
profitability (2) referring to relevant data with
supporting evidence and cited relevant
literature
Overall findings as it Fully discussed the findings as it 2
relates to the issue (2) relates to issue with supporting
evidence and cited relevant literature
CONCLUSION, Conclusion (2) Based on outcomes with respect to 1
LIMITATION & technical / technological aspects
RECOMMENDATIO
NS (4) Based on outcomes and income aspect 1
Limitations (1) 1
Recommendations (1) 1
PRESENTATION (2) Less than 5 spelling and grammatical errors contained in the 1
report (1)
At least 3 references properly cited (1) 1

TOTAL (Technical Report) 40 ÷ 2
= 20
…… ÷ 2
= ………
COST ANALYSIS (10) Complete Budget Projected Income – output, price, total 1
Projected Expenditure – inputs, price, 1

total
Surplus/Shortfall correctly calculated 1
Actual Income & Income/Sale of Produce – quantity, 1
Expenditure price, total
Expenditure – quantity, price, total 1
Comparison of Provides a full and accurate 4
Projected and comparison of all 3 parameters
Actual Partially compares all 3 parameters 3
- Income Correctly compares any 2 parameters 2
- Expenditure Correctly compares any 1 parameter 1
- Surplus/shortfall Did not attempt to compare any 0
parameter
TOTAL COST ANALYSIS 10
Page 98 of 100
Marking Scheme
(External moderation)
ITEM DESCRIPTION Marks
Total Awarded
INTRODUCTION (6) Name of Student - -
Student Registration Number - -
Name of School - -
Title of Project - -
Start Date - -
Termination Date - -
Table of Contents - -
Literature Review (3) Provided a clear and accurate 2
summary of literature reviewed
At least 3 references cited in summary 1
Problem statement clearly written 1
Aim (2) Technical /technology related 1
objective addressing production and
post-production levels
Income related 1
METHODOLOGY Experimental Design Experimental design clearly described 1
(11) (2)
Comparison of production technology 1

/ management practice / value-
addition technology
Materials and Materials 1
Equipment (2) Tools and Equipment 1
Activities (production and processing) (4) 4
Data Collection - Data (at least 2 sets) and how it was 3

collected (3)
RESULTS (9) Presented and described data including performance of value 3

- Production and Post- added products / comparison of value added and non-value-
Production added product where applicable (3)
Value Addition (where Interpreted results accurately (3) 3
applicable)
Presented results properly (2) 2
Labelled tables, charts (1) 1
How technical results Provided a full discussion of results” 1
relate to the issue (2)
DISCUSSION (8)
Relating results to literature accurately 1

with reference
Page 99 of 100
Effect of the discussed the effect of technology 2

technology used used during production/post-
during production/ production as it relates to value
after production / for addition with supporting evidence and
value addition (2) cited relevant literature
Effect of technical / Fully discussed the effect of technical 2
technology on / technology on profitability and
profitability (2) referring to relevant data with
supporting evidence and cited relevant
literature
Overall findings as it Fully discussed the findings as it 2
relates to the issue (2) relates to issue with supporting
evidence and cited relevant literature
CONCLUSION, Conclusion (2) Based on outcomes with respect to 1
LIMITATION & technical / technological aspects
RECOMMENDATIO
NS (4) Based on outcomes and income aspect 1
Limitations (1) 1
Recommendations (1) 1
PRESENTATION (2) Less than 5 spelling and grammatical errors contained in the 1
report (1)
At least 3 references properly cited (1) 1

TOTAL (Technical Report) 40 ÷ 2
= 20
…… ÷ 2
= ………
COST ANALYSIS (10) Complete Budget Projected Income – output, price, total 1
Projected Expenditure – inputs, price, 1

total
Actual Income & Income/Sale of Produce – quantity, 1
Expenditure price, total
Expenditure – quantity, price, total 1
Comparison of Provides a full and accurate 4
Projected and comparison of all 3 parameters
Actual Partially compares all 3 parameters 3
- Income Correctly compares any 2 parameters 2
- Expenditure Correctly compares any 1 parameter 1
- Surplus/shortfall Did not attempt to compare any 0
parameter
TOTAL COST ANALYSIS 10
Page 100 of 100

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Agricultural Science Broiler Production SBA

Caribbean Secondary Examination Council (CSEC)

Name of Candidate: Vishawn Tarra

School: J.C Chandisingh Secondary

Name of Teacher: Doye’n George

Centre Number: 090019

Candidate’s Number: 0900190981

Territory: Co-operative Republic of Guyana

Title: Broiler Production

Caribbean Secondary Examination Council (CSEC)

Name of Candidate: Vishawn Tarra

School: J.C Chandisingh Secondary

Name of Teacher: Doye’n George

Centre Number: 090019

Candidate’s Number: 0900190981

Territory: Co-operative Republic of Guyana

Title: Broiler Production

Year of Examination: 2023

Common Poultry Cuts…………………………………………………………………………………………...

Materials and Equipment………………………………...………………………………………………………

Pictures of Materials and Equipment………………………………………………………………………….

Description of Activities ………………………………………………………………………………………

Dressing Weight Table……………………………………………………………………………………..…

Calculating Dressing Percentage (%) …………………………………………………………………………

Cost Analysis (projected)……………………………………………………………………………………...

Cost Analysis (actual)…………………………………………………………………………………………

Cost Analysis (comparison)…………………………………………………………………………………...

and contributed significantly to its success.

the subject matter.

academic journey a memorable one.

am profoundly appreciative of their contributions..

Project Title: Broiler Production

Location: J.C. Chandisingh Secondary School (Chicken Pen)

Starting Date: November 20th, 2022

Termination Date: February 1st, 2023

Scientific Gallus gallus domesticus

The Broiler Defined

the realm of poultry.

The Nuanced Classification of Broilers

Challenges in Broiler Welfare

procedures is imperative to ensure the welfare of the flock.

Modern Broiler Production Practices

Common Poultry Cuts

production. (Blogger.com Sunday, August 8th 2008)

progressing onto grower feed.

minerals that are more suited for fully grown hens.

slaughtered. (Agricultural Site n. d)

nutrients for broiler diets.

(Poultry Hub n.d)

tractors and litter-removing equipment can pass. (Britannica)

dimensions in the future.

that the chicks are not exposed to drafts.

good air quality to be maintained while minimizing heating costs.

chill that provides additional cooling for the broilers.

being wasted as it dripped off the pads.

temperature can be lowered 10 degrees F or more.

fatigue, anxiety, and bad body odor.

lemongrass possess anti-hyperlipidemic and anti-hypercholesterolemic properties that support healthy

disorders such as atherosclerosis.

germs and help inhibit the formation of biofilms.

which help in revitalizing the body.

circulation and tone up the dermal tissues.

and anti-protozoan properties, which is why it is used in many mosquito repellents.

Vishawn's Broiler SBA

Vishawn's Broiler SBA