Las - Grade 9

MAYOR CATALINO Y CASOYLA MEMORIAL HIGH SCHOOL
SUBA, TALIBON, BOHOL

ANIMAL PRODUCTION
GRADE 9 – Animal Production (Chicken – Poultry)
Quarter 1: Week 1 (Day 1-2)
Name: ___________________________________ Date: __________________
Score:
_________________
QUALIFICATION TITLE: ANIMAL PRODUCTION NC II

UNIT OF COMPETENCY: USE FARM TOOLS
MODULE TITLE: SELECT AND USE FARM TOOLS
OBJECTIVES:
After completing this module, you should be able to:
 Appropriate farm tools are identified according to requirements/use.
 Farm tool are checked for faults and defective tools are reported in accordance with farm procedures.
 Appropriate tools are safely used according to job requirements and man
 rers ‘conditions.
Pre-test
I. Identify the following tools.
_____________1. This is a large cutting tool of Filipino origin similar to the machete.
_____________2. Used for digging and moving soil and other granular material
_____________3. It is used to clean and level the ground.
_____________4. It is used for loosening the soil, digging out root crops and turning over the materials in a compost
heap
_____________5. These are devices that make work easier and faster.
II. Choose the letter of the correct answer. Encircle your answer
1. It refers to domesticated birds or fowls.
A. poultry B. livestock C. amphibians D. mammals
2. These are devices that make the work of man easier and faster.
A. bolo B. shovel C. spade D. tools
3. It refers to one or more domesticated animals raised in an agricultural setting to produce commodities such as
food, fiber and labor. They are usually four legged animals. _________.
A. livestock B. poultry C. mammals D. amphibians
4. This is a large cutting tool of Filipino origin similar to machete, used particularly in the jungles.
A. shovel B. spading fork C. bolo D. pruning shears
5. It is a hand tool used for digging and moving soil and granular materials.
A. bolo B. spading fork C. rake D. shovel
6. This is a hand tool used for loosening the soil and turning over the materials in a compost heap.
A. spading fork B. shovel C. rake D. bolo
7. Refers to a two-wheeled transport tool pushed or pulled by one or more people or animals.
A. hand cart B. wheel barrow C. spading fork D. hoe
8. It is a tool used to clean and level the ground.
A. rake B. hoe C. bolo D. spading fork
9. Which of the following tools is used to collect animal manure from the ground?
A. bolo B. hoe C. rake D. shovel
10. Which of the following tools is the most appropriate tool in cutting branches of trees?
A. hammer B. bolo C. rake D. spading Fork
CONCEPT NOTE:
Definition of Terms
Brooding – natural or artificial means of supplying heat to newly hatched chick from day old to two weeks
Castration (also referred to as gelding, spaying, neutering, fixing, orchiectomy, and oophorectomy) is any action,
surgical, chemical, or otherwise, by which a male loses the functions of the testicles or a female loses the functions of
the ovaries
Equipment - power tool machines used in animal production
Fencing tool – devices for fence construction and layout of animal houses
Flammable - easily ignited and capable of burning rapidly
Hand tools – used for conducting simple repair and maintenance operation
Handheld tool – are tools compact enough to be used or operated while being held in the hand or hands
Incubation - the process of subjecting egg to an incubator until the egg hatches
Livestock - refers to one or more domesticated animals raised in an agricultural setting to produce commodities such as
food, fiber and labor; usually four legged animals
Poultry – feathered animals such as chickens, ducks, geese, etc
Power tool - a tool powered by electricity or driven by a motor
Shovel – used in digging and moving soil and other granular materials; used for cleaning ditches; also used for leveling a
base for sill rocks and steps
Spade - used to collect animal droppings and manures
Tools – devices that make the work of mans easier and faster
COMMON POULTRY AND LIVESTOCK FARM TOOLS

I. INTRODUCTION
Farmers provide us with foods through domesticated animals. Farmers work in rigorously day in and day out:
they wake up early in the morning and go home late in the afternoon; work during sunny and rainy days. Despite these
working conditions, farming is one of the many needed skills in our country and the world. There are a lot of
opportunities for farmers here and abroad. In other countries, Filipino farmers earn higher than what ordinary
employees receive in the Philippines.
Farmers know the tools and equipment in the farm and how to use them properly. Before you perform some
farm activities, determine the areas of concern for safety. This lesson will help you to identify various tasks on the farm,
determine the places for application of safety measure, determine the appropriate time for employing safety measures
and identify appropriate tools and equipment in animal production.
II. GARDEN TOOLS
Every small farm needs a flat spade and a pointed spade for digging. A good digging fork is a multipurpose tool,
used for breaking up and turning soil in the garden, harvesting, and for manure cleanup around the barn.
A. Spade.
B. Shovel - are used for cleaning ditches, digging and moving soil and other granular material. They are also used for
leveling a base for sill rocks, steps,
C. Rake.
D. Bolo - is a large cutting tool of Filipino origin similar to the machete, used particularly in the jungles of Indonesia, the
Philippines, and in the sugar fields of Cuba. The primary use for the bolo is clearing vegetation, whether for agriculture
or during trail blazing.
The bolo is called an itak in Tagalog while in Hiligaynon, the blade is referred to as either a binangon or a talibong.
Types of Bolo
Various types of bolos are employed. An assortment of bolos and related implements include:
1. All-purpose bolo. Used for all sorts of odd jobs, including breaking open coconuts.
2. Haras. Similar to a small scythe, it is used for cutting tall grass.
3. Kutsilyo. The term comes from the Spanish word cuchillo, meaning knife. Generally used to kill and bleed pigs during
slaughter.
4. Bolo-guna. A bolo specifically shaped for digging out roots and weeding.
5. Garab. Used to harvest rice.
6. Pinuti. Traditionally it is tipped in snake, spider or scorpion venom and used for self-defense.
7. Sundang. Supposedly used mainly to open coconuts. The sundang, also called "tip bolo" or itak, was a popular
weapon of choice in the revolution against the Spanish colonial government and during the Philippine–American War.
E. Spading fork is used for loosening the soil, digging out root crops and turning over the materials in a compost heap.
III. ELECTRIC TOOLS
There are dozens of electric power tools available at hardware and home stores, but there are two must-haves
for any type of around-the-farm construction project:
1. a circular saw; and
2. a drill/driver (preferably the rechargeable battery operated type).
IV. HAND TOOLS
Every farm needs a variety of hand tools. Companies like Sears (with its line of Craftsman tools) and Snap-On
(available at many auto parts stores) make hand tools that will last for generations, and that come with a lifetime
warranty to prove it. First on the list of items to purchase:
1. 25-foot and a 100-foot tape measure;
2. a good claw hammer with a comfortable grip;
3. electrician‘s pliers;
4. a socket and driver set; and
5. adjustable wrenches in several sizes;
6. a screwdriver set with both regular and Phillips head drivers.
V. FENCING TOOLS
Farms and fences go hand-in-hand. Plan on purchasing fence-post driver. A driver is a heavy iron tube that goes
over the top of a T-post, and that has handles on the side. You use it to pound the post into the ground. A pair of fence
pliers is a great, and fairly inexpensive, specialty tool to have. We are fans of electric fences—they are economical,
efficient and safe—but when you have an electric fence, you need a fence tester.
VI. MISCELLANEOUS
1. We always carry pocketknives when out working, and a ―Leatherman‖ type is a handy all-in-one tool.
2. Heavy-duty flashlights are a must when the lights go out during a heavy storm, or when you need to tend to a
livestock emergency in the pasture at 2 am.
3. Garden hoses are a must, but when buying, purchase the longest and strongest available (fall is a great time to find
really good buys on garden hoses).
4. The last miscellaneous tool on the list is a digging bar. It is for digging large rocks out of the garden, construction sites,
or fence holes
Activity no. 1
Directions: Give the importance of using the following tool and material for the small farm.
1. Bolo
2. Shovel
3. Electric tools
4. Hand tools
5. Fencing tool
6. Garden tool
7. Spading fork
8. Rake
9. Shovel
10. Bolo
________________________________________________________________________________________________

ANIMAL PRODUCTION
Name: ___________________________________ Date: __________________
Score:
_________________

MODULE TITLE: DECIDING TO RAISE POULTRY
OBJECTIVES:
1. enumerate the factors to consider before deciding to raise poultry; and
2. select an ideal site for poultry production
WHAT DO YOU ALREADY KNOW?

Let us find out how much you already know on how to start a poultry production enterprise.
Answer the questions below; Encircle the best answer.
1. Which is not included when planning a poultry project?
a. number of chicks to raise b. capital to start the project
c. right kind of stocks d. characteristics of the raiser
2. What should a poultry raiser possess?
a. diligence and willingness to work b. enough capital to finance the project
c. more men to work in the project d, many friends to buy his poultry products
3. W action should you do to avoid losses in your project?
a. Dispose the product at the time they reach marketable age. b. Keep your stocks and wait for a better price.
c. Control feeding to lessen your expenses. d. all of these
4. Which is true about commercial crosses of hybrid stocks?
a. They grow fast and produce quality meat and eggs. b. They are expensive and laborious to raise.
c. They are easily affected with diseases. d. all of these
5. When planning to start a poultry project, which should be considered first?
a. capital to start the project b. labor force to do the work
c. housing facilities d. feed supply
6. Which do you consider most if you are already decided to raise poultry?
a. market assurance b. possibilities of commercial expansion
c. laborer who will do the work d. availability of feeds in the market
7. Which is true about adaptability of chickens to local conditions?
a. ability of the birds to adjust in the place b. ability of the birds to eat more feeds
c. ability of the birds to live for a long time d. all of these
8. Which is not true about poultry production?
a. It offers profitable form of employment. b. It offers additional income for the family.
c. It improves the human diet. d. It gives additional burden to the raiser.
9. Peace and order condition is favorable for poultry raising when
a. there are thieves in the area. b. there are many astray animals.
c. people are kind, helpful, and friendly. d, people in the area are envious.
10. Which best defines topography?
a. physical conditions of the land b. presence of abundant water
c. nearness to roads and market d. kind of soil.
CONCEPT NOTE
FACTORS TO CONSIDER BEFORE DECIDING TO RAISE POULTRY
Let Us Define
Poultry – feathered animals such as chickens, ducks, geese, etc.
Businessmen – business owner, capitalist
Favorable – suited, suitable Adaptability – able to adjust to the condition in a given area
Constant market – continuous demand or sale of goods
Poultry production is an old industry in the country. Many Filipino farmers and businessmen depend upon this
industry as a major source of income. This industry offers countless opportunities for success to poultry raisers, mainly
because of the favorable environmental conditions in the country. Adaptability of the chickens to this type of condition
is an important factor that makes it possible for one to engage in the most popular line of poultry production—the
production of eggs for table use and the production of broilers. The other lines in poultry production such as production
of day-old chicks and ready to-lay pullets are also profitable enterprises.
There is a steady market for poultry and poultry products as the domestic supply is still insufficient to satisfy the
great demand. Thus, this industry offers a profitable form of employment and recreation to a large number of
individuals irrespective of age and sex.
Here are several factors that should be considered before deciding to raise a poultry.
1. Personal interest. Technical knowledge and experience. Proper technical knowledge and training in poultry raising is
an important requisite in the business.
2. Market assurance. There are times when supply in the market exceeds the demand. Hence, you should see to it that
there is another market for the product.
3. Accessibility of the farm and nearness to market. Locate a farm near the roads where transportation is not a
problem. The farm should also be near the markets.
4. Availability of stock, feeds and other supplies. You should also see to it that the supply of all the necessary materials
is always available.
5. Presence of abundant water supply. Water is very important item in the management of broilers.
6. Peace and order conditions. Locate a farm where in peace and order conditions are favorable. Possibilities of
commercial expansion, it is advisable to provide for future expansion especially when the project is aimed at large
commercial scale.
7. Possibilities of commercial expansion. It is advisable to provide for future expansion especially when the project has
potential for large commercial scale.
Planning a Poultry Project

In planning a broiler project, you should take into consideration these important points:
1. Ready market for your poultry. Poultry products are highly perishable. Keeping them too long once they reach their
maturity will be unprofitable. There should be ready market for them.
2. Right kind of stocks. Choose only crosses of pure breed heavy chicken. Commercial crosses are available for this
purpose. They grow fast and produce the best quality product.
3. Supply of feeds for your poultry. There should always be a ready supply of feeds for the birds when needed.
4. Desirable characteristics of the raiser. Diligence, patience, industry and willingness to learn new trends in poultry
management characterize an ideal poultry raiser.
5. Capital to start the business. Sufficient amount to start the business is needed as prices of poultry supplies are
constantly increasing.
ACTIVITY NO.1
Answer the questions below. Encircle the best answer
1. Which among the choices is the most important pre-requisite in deciding to raise poultry?
a. peace and order condition of the locality b. market assurance
c. presence of abundant water d. personal interest, technical knowledge an d experience
2. What should be considered in selling your poultry products?
a. market assurance b. technical knowledge and experience
c. availability of stocks d. possibilities of commercial expansion
3. Where should the project be located to facilitate marketing your poultry products?
a. near of abundant water supply b. near a place where transportation is not a problem
c. near bus station d. near the market where people buy their needs
4. Which is considered a day-old chick?
a. newly-hatched chick b. ready to lay-egg
c. eggs about to hatch d. all of these
5. Which statement below is true to poultry production?
a. Poultry production is a profitable enterprise. b. It is laborious on the part of the caretaker.
c. It is expensive because it needs big capital. d. Poultry raising is a waste of time.
ACTIVITY NO.1.2
Listed below are the factors to consider in deciding to raise poultry. Check the appropriate column beside each factor to
indicate if the project is feasible in your school or in your community.
Factors to Consider when Deciding to Raise Poultry Feasible Not Feasible

Personal interest, technical knowledge and experience
Market assurance
Accessibility to good roads and nearness to market
Presence of abundant water supply
Peace and order conditions of the community
A Primer on Animal Husbandry By Anacleto B. Coronel, MS., DVM.

ANIMAL PRODUCTION
Quarter 1: Week 2 (Day 3)
Name: ___________________________________ Date: __________________
Score:
_________________

MODULE TITLE: DECIDING TO RAISE POULTRY
OBJECTIVES:
1. enumerate the points to consider in selecting a site for a poultry project;
2. discuss the important points to consider in selecting a site for a poultry project;
3. identify feasible site or location for poultry project; and
4. recognize the value of proper site selection for poultry project.
CONCEPT NOTE
POINT TO CONSIDER IN SELECTING A SITE FOR A POULTRY PROJECT

Let Us Define
Topography – the physical conditions of the land
Accessible – easily reach, near
Favorable – conducive
Drainage – excess water flows; a passage that take away water or waste liquid from an area.
Porous – friable, loose Topography – physical condition of the land
One of the important aspects of raising poultry is the selection of an ideal place for the birds. A place that is
sanitary and accessible is considered to be the best.
The following points may be considered in selecting a site:
1. Topography of the land. Drainage is very important factor in the selection of a site. A land that is slightly hilly or
levelled ground that could easily drain is recommended.
2. Accessibility to transportation facilities. The site should be near and easily reached by the transportation is
considered beneficial for easy transport of farm inputs and products.
3. Availability of water supply. Fresh and clean water is important in poultry raising. Water is an essential item on the
diet of the chicken.
4. A favorable home site. It should be far enough to populous areas so as not to become an inconvenience to the
neighborhood, but close enough to avail of electricity and market facilities.
5. Distance from paths of strong winds. A place should not be frequently visited by typhoons or other adverse weather
conditions. These affect the project and entail additional expenses.
6. Kind of soil. The best site for poultry project is a rich porous soil with a gentle slope providing good drainage.
However, in the absence of this kind of soil other kinds may be tried, provided there is good drainage. Raisers must
consider that some green feeds and other crops can be grown on it.
7. Presence of shade trees. Generally, layers do not produce maximum number of eggs in the months of April and May
unless they are comfortable. A few shade trees near the laying house are needed to keep the place cool during this
period. Trees that will partially shade the laying house from sunlight is very beneficial.
8. The neighborhood. This is one factor that should also be given consideration. Kind, helpful and friendly neighbors will
help much in a successful poultry raising industry.
ACTIVITY NO.1
Answer the test items below. Encircle the best answer.
1. Topography of the land refers to
a. water supply b. kind of soil c. nearness to roads and market d. physical condition of the land
2. To facilitate marketing of poultry products and lessen the burden of transporting them to market, the site should be_.
a. accessible to transportation facilities b. located in a hilly area
c. near the neighborhood d. near abundant water supply
3. Rich, porous, and fertile soil is important in the project for the purpose of _______.
a. growing green feeds for the birds b. playground for the birds
c. future expansion d. all of these
4. Among the choices below, which is considered the most important when planning to raise poultry?
a. commercial expansion b. laborer who will do the work
c. market assurance for the product d. feeds available
5. Which is not true about poultry production in terms of benefits?
a. Poultry offers profitable form of employment b. Poultry offers additional income for the family
c. Poultry improves human diet d. Poultry offers additional burden on the part of the raiser
ACTIVITY NO. 1.2

Conduct a survey in your in your community. Using the scale of 1 as the highest and 9 as the lowest, rank the following
factors to consider in selecting the site for poultry project that is feasible for the production of poultry eggs and meat.
Factor to Consider Rank
1. Topography of the land is feasible
2. There must be good roads going to the project site
3. Wind moving away from the houses
4. There must be abundant supply of clean water
5. The area should have electricity
6. There must be a good drainage
7. The area must not be near residential lots
8. There must be a good peace and order situation
9. Presence of big trees serves as shade

ANIMAL PRODUCTION
Name: ___________________________________ Date: __________________
Score:
_________________

UNIT OF COMPETENCY: RAISING POULTRY
MODULE TITLE: HOUSING POULTRY
OBJECTIVES:
1. identify the common types of poultry houses;
2. differentiate the types of roofs for poultry houses;
3. explain different systems of housing poultry; and
4. utilize essential fixtures and equipment in the poultry house.
PRE – TEST
Let us find out how much you already know about housing layers. Answer the test items below by Encircle the
letter of the best answer.
1. Layers thrive well and lay more eggs if they are _______.
a. housed comfortably b. housed in colony
c. housed in a portable colony d. housed in a permanent colony
2. When building a poultry house,
a. cages should face the prevailing winds and heavy rains.
b. cages do not face the prevailing winds and heavy rains.
c. cages should be in accordance with the design of the raiser.
d. cages should be open so that rain will blow in and wet the interior.
3. Which system of managing layers is used if birds are placed individually or in group in a cage?
a. floor-type system b. litter-type system
c. cage system d. conventional system
4 Which is a conventional system of housing layer where each bird has the freedom to roam in the open floor? a. floor-
type system b. cage-system c. litter-type system d. colony cage
5 Which is not an advantage of floor- type system in managing poultry?
a. ease in controlling flies and mites
b. lesser number of dirty and broken eggs
c. lesser need to handle the birds from the brooder to the growing pen
d. birds suffer less stress and less heat during the summer months
6. A system of managing poultry which makes use of materials as cover of the floor surface is called _______.
a. floor- type system b. litter- type system
c. cage system d. conventional system
7 Why are feed bins essential in the poultry?
a. It is where feeds are stored for future use.
b. It is where layers lay their eggs.
c. It is where drinking water is stored.
d. It is where feeds are placed for the layers daily ration.
8. Which type of poultry house is provided with a sun porch?

a. a semi-confinement type b. complete confinement type
c. range type d. shed or single span type
9. In the construction of a poultry house, which among the choices below is given the least consideration?
a. comfort of the birds b. comfort and convenience of the caretaker
c. economy of construction d. equipment and fixture in the poultry house
10. Which of the following choices is the ideal type of poultry house for commercial egg/meat production?
a. shed or single span type b. gable Jr. span-type
c. semi-monitor type d. monitor type
CONCEPT NOTE:
LESSON 1
TYPE OF A POULTRY HOUSE
Let Us Define
Colony cage-layers are confined in group in a cage
Cage- a place where birds are confined
Portable- can be transferred from one place to another
Thrive- survive, live with ease
Flock- a group of chickens, ducks, geese, turkey respectively.
Layer- a mature egg-laying species of poultry, especially chickens
Confinement- the state of being confined, with restricted movement
Convenience- ease of moving
Orientation- position, direction
Domesticated- tamed animals that can live and reproduce freely under the care of man
Housing the flock is one of the expensive items next to feed. It is also the most important phase of poultry
raising. Poultry houses are built to provide a comfortable place for the birds to live in.
They likewise protect the birds from the ill effects of weather conditions. Poultry houses vary in plans and
design. They are built differntly to suit the needs and purposes of the poultry raiser. Economy and utility are considered
in the construction. From the time the hens are ready to lay eggs, and through the rest of their life, they are confined in
a chicken house. Regardless of the climate, style and size of the poultry house, there are several features which must be
taken into account. These are the types of poultry houses.
The Following Are Common Types of Poultry Houses:
1. Range type. This type of poultry house is located at the middle of the pasture. It requires a big area of land.
2. Semi–confinement type. This type of housing is provided a sun porch. The runway provides additional space for the
birds. It may be made up of litter or slat floor type.
3. Complete confinement type. This type of house is a collective term for the different housing which is now used by
poultry raisers. They may vary in the type of roof, floor, size of construction and size of pen.
The choice of a good laying house is crucial to the success of an egg production project. Hens thrive well and lay
more eggs if they are housed comfortably.
Poultry Houses May Be Classified According to:
1. The number of rooms or pens they contain (e.g. continuous and colony houses.)
2. Their portability or permanence (e.g. portable colony houses and permanent colony houses.)
3. The style of roof
It has been observed that a greater number of layers thrive well and produce more in the open type of laying
house. The layer eats less and lay more eggs than those layers housed in a closed type.
Orientation and Construction of a Poultry House
The orientation and construction of a poultry house should be in conformity with the system of managing birds.
They may be adopted by the poultry raiser to minimize housing cost.
When building a poultry house, make sure that the cage does not face towards the prevailing winds and heavy
rains. Although the house should allow free circulation of air. It should not be so open that rain will blow in and wet the
interior of the poultry house. The house should be built in a way that is penetrated by sunshine which will keep the
poultry house dry.
A good poultry house can be made out of bamboo as sidings, pieces of wood for post, and rafters with either
nipa or cogon for roofings. These materials provide convenience and comfort to the birds and expenses for housing can
be minimized.
LET US REMEMBER
Houses for domesticated animals such as poultry should be designed and constructed parallel to their natural
habitat. An ideal environment is necessary for these animals to be productive profitably.
ACTIVITY NO.1
HOW MUCH HAVE YOU LEARNED?
Select the best answer for each test item. Encircle the letter of the best answer.
1. What type of house requires a big area of land for poultry production?
a. range-type b. semi- confinement type
c. complete confinement type d. semi- monitor type
2. Poultry houses may be classified according to _______.
a. portability or permanence b. orientation and construction
c. comfort of the birds d. convenience of the raiser
3. Based from observations, hens housed in open type eat less and lay more eggs than those _______.
a. housed in a close type b. housed in an open type
c. housed in a semi- monitor type d. housed in a range type
4. In building a poultry house, which is considered most?
a. orientation of the laying house b. economy and utility of the laying house
c. size of the laying house d. style of the laying house
5. When do we say that the orientation of the laying house is ideal?
a. when the cage does not face the prevailing winds and heavy rains
b. when the cage faces the prevailing wind direction
c. when the house is made out of heavy materials
d. when the house does not allow free circulation of air
ACTIVITY NO.1.2
LET US APPLY WHAT YOU HAVE LEARNED
Sketch a plan of the most appropriate type of housing poultry adopted in the locality following the correct orientation,
considering the availability of materials, and write a short essay why you chose such type of poultry house.
Use the space provided.
__________________________________________________________________________________________________
REFERENCES : A Primer on Animal Husbandry By Anacleto B. Coronel, MS., DVM. Technology and Livelihood Education III
Agriculture and Fishery Technology Animal Production SEDP SERIES
ANIMAL PRODUCTION
Name: ___________________________________ Date: __________________
Score:
_________________

OBJECTIVES:
1. enumerate the factors to be considered when constructing a laying house;
2. differentiate the types of roofs for poultry houses;
3. discuss the system of housing layers;
4. compute the space requirement for layer; and
5. appreciate the value of effective housing of laying flocks.
LESSON 2
TYPES OF ROOFS FOR POULTRY HOUSES AND SYSTEM OF HOUSING LAYERS
Let Us Define
Breeder- an animal selected for the purpose of propagating breed.

Durability- refers to the resistance to decay,
Litter- materials used to cover floor space.
Cage- a place where birds are confined
Morality- death rate among the birds
Litter- materials used to cover floor space
In the construction of poultry house, you should consider the following:

1. comfort of the birds
2. comfort and convenience of the caretaker
3. dryness of floor
4. durability of floor
5. proper ventilation and lighting
6. economy of construction
7. size (to accommodate the number of birds you expect to keep)
8. ease of cleaning
Types of Roofs for Poultry Houses

There are various types of construction. The construction may be determined by the following factors:
1. availability of materials
2. amount of investment
3. size of operations
Types of Roofs used in Poultry Houses
1. Shed or single span type. This type of roof is used in small construction which makes use of the simplest materials.
2. Gable Jr. double span. This type of roof is the most common type of roof system.
3. Monitor type. This type of roof is ideal for big establishment especially in commercial farms. It is actually double span
with an outlet of air at the top of the roof.
4. Semi-monitor type. This type of roof is similar to the monitor type except that the outlet of air is made on one side
only.
LET US REMEMBER
Poultry houses vary in plans and designs. They are built differently to suit the needs and purpose of the poultry
raiser. Economy and utility are considered in the construction
ACTIVITY 2

Select the best answer of your choice and encircle the best answer.
1. This type of roof is used in small construction which makes use of the simplest materials.
a. shed or single span type b. gable or double span c. monitor type d. semi monitor type
2. This type of roof is ideal for big establishment especially in commercial farms.
3. This type of roof is similar to the monitor type except that the outlet of air is made on one side only.
4. This type of roof is the most common type of roof system.
5. It’s an animal selected for the purpose of propagating breed.
a. breeder b. layer c. broiler d. fattener
For 6-10 enumerate 5 considerations in constructing poultry house.
ACTIVITY 2.1
Make a research of the different types of roofs and draw and label the name of the types of roofs and use the space
provided
________________________________________________________________________________________________
REFERENCES: A Primer on Animal Husbandry By Anacleto B. Coronel, MS., DVM.
Technology and Livelihood Education III Agriculture and Fishery Technology Animal Production SEDP SERIES
ANIMAL PRODUCTION
Name: ___________________________________ Date: __________________
Score:
_________________

OBJECTIVES:
1. identify the different systems of housing; and
2. select the system of housing suited to a given flock.
LESSON 3
EXPLAIN THE DIFFERENT SYSTEMS OF HOUSING POULTRY
Let Us Define
Cage – a place where birds are confined.

Colony cage – layers are confined in group in a cage.
Confinement – the state being confined, with restricted movement.
Systems of Housing Layers

1. Cage system. The layers are placed individually or in group in a cage. Many poultry raisers keep from 15 to 25 in what
is called a colony cage. This system is suitable because there is maintenance of higher egg production rate throughout
the years. The poultry raisers will also have ease in flock management due to low incidence of parasitic diseases of the
intestines. With more efficient and effective management of the cage birds, this system is observed to give big
dividends.
2. Floor type system- This is the conventional system of housing birds where each bird has freedom to roam in the open
floor. There is ease in controlling flies and mites. There is less number of broken eggs. They don’t suffer from much
stress and heat during summer months. The materials to be used in this system are bamboo splits, rattan strands, wood
and wire.
3. Litter type system. This system makes use of litter as cover of the floor space.
This system is recommended more for breeders than layers. It requires the installation of nest and perches of
birds at night.
Among the sources of litter floor materials, the most commonly used are:
a. rice hulls
b. wood shavings
c. ground corn cob
d. peanut hulls
e. chopped rice straw
Floor litters maybe continuously used from one group of chicken to another. For sanitation it is better to use
new litter for anew group of birds.
Layers should be provided with adequate space during their productive period. In normal operation, the space
required per bird is 1.3 to 2 0 square feet in order to decrease mortality in the pens, increase average egg production,
and increase the return over the cost of feeds.
LET US REMEMBER
In constructing a poultry house, careful consideration must be given to sanitation, ventilation, and temperature.
LET US FIND OUT HOW MUCH HAVE YOU LEARNED

ACTIVITY 1
Listed in the following table are skills and knowledge in the study on the types of roofs and system of housing
layers. Check the scale that matches your skills and knowledge based from what you have learned in this lesson.
KNOWLEDGE OR SKIILS MUCH LITTLE UNCERTAIN NONE AT ALL

1. I can enumerate the factors
to consider when constructing
2. I can enumerate the types of
roofs for poultry houses
3. I can differentiate the system
of housing layers
4. I can identify the sources of
litter materials
5. I can illustrate the types of
poultry houses
a. shed or single span type
b. gable Jr . double span type
c. semi –monitor type
d. monitor type

1. Compute the space required by fifty heads of layers during their productive period, if the space requirement per layer
is 1.3 square feet. Submit your computation to your teacher for checking and recording.
REFERENCES
Broiler Productions MATEA-BASED TEXTBOOK

Technology and Home Economics III Agriculture and Fishery Technology Animal Productions SEDP SERIES
NOTE: PLEASE WRITE YOUR NAME IN LEARNING ACTIVITY SHEET.

ANIMAL PRODUCTION
Name: ___________________________________ Date: __________________
Score:
_________________

OBJECTIVES:
1. enumerate the equipment and fixtures essential in a poultry house;
2. discuss uses of the equipment and fixtures in the poultry house;
3. identify materials that can be used in the construction of these equipment and fixtures in the poultry house;
4. assemble a feeding trough, dropping board, and nest for a poultry house; and
5. appreciate the value of providing birds with the equipment and fixtures to facilitate management and comfort of
the birds.
LESSON 4
EQUIPMENT AND FIXTURES IN THE LAYING HOUSE
Let Us Define
Droppings - chicken waste or manures

Nest - equipment where hens lays their eggs
Perches - fixtures in the poultry house where birds sit during night time.
Equipment – apparatus, materials
Fixtures – anything fixed in its placed Essential – indispensable, necessary
Facilitate – to make easier, convenient
Several equipment and fixtures are essential in a good poultry house to facilitate good management.
These poultry equipment and fixtures help much in making the feeding task and other routinary activities easy.
They help keep the flock healthy and make the young stocks grow fast. Most of these equipment can be made at home
at a reasonable cost. Without good equipment it would be very difficult to control some of the major insect’s pest and
diseases of chickens.
A poultry house is not complete without the following fixtures and equipment:
1. Dropping board. These fixtures should be provided in the laying house to facilitate collection of manure.
2. Perches. These are horizontal poles where birds can sit and rest especially during night time. Sufficient perches should
be constructed to prevent the birds from crowding at night.
3. Nest. Hens or layers lay their eggs in a nest. A nest could be either open or close. The nest should be built on a
partition or end walls. It should be high enough above the floor so that the hens can work under them. Each nest should
be from 10 to 14 inches square or more depending upon the size of the breed; about 4 inches(20 centimeters high and
with a strip about 4 inches 10 centimeters) high in the open side to retain the nesting materials. It is advisable to have
dark nest. The hens with darkened nest are less likely to break and eat their eggs. One trap nest should be provided for
every 4 hens kept in flocks of 50 or more, and 1 for every 3 hens in smaller flocks Broody coop. this is necessary for the
confinement of hens that are not desired for hatching eggs.
4. Feeding troughs. These should be constructed so as to keep the hens from scratching the feeds and wasting it
especially when the birds are laying eggs. Feeders are of various types and designs. For birds in confinement or elevated
floor feeders, they make use of long V- type feeder, the lip of which is about 8 inches of the floor. The 1”x6” boards that
make up the sides of the feeder are set at an angle of one half by two inches board is nailed perpendicular to the side to
act as lid and prevent the feeds from being beaked out. .
5. Drinking troughs. Drinking jars should be large and sufficient enough to supply the water needs of the birds for the
whole day. It is estimated that one kerosene can of water approximately 29 litters is enough for 100 layers the whole
day.
6. Waterers and drinking troughs may be made up of galvanized iron sheets, bamboos or plastics (PVC). The most
commonly used today are the plastic jars. They are cheap and always available.
7. Feed bins. These are containers where feeds are stored for future use. Feeds can also be kept in petroleum cans
which are cheap, rat proof, and if painted, will last longer.
LET US REMEMBER
Good nest, feeding troughs, drinking troughs, feed bins, broody coop, and dropping board are essential and add
much to the profit in poultry raising.
Check the scale that matches your skills and knowledge based on what you have learned in this lesson.
KNOWLEDGE OR SKIILS MUCH LITTLE UNCERTAIN NONE AT ALL
1. I can enumerate the
equipment and fixtures
essential in a laying house.
2. I can discuss the uses of the
following equipment and
fixtures in a poultry house.
a. droppings board
b. perches
c. broody coop
d. nest
e. feed bins.
3. I can identify materials that
can be used in making
a. droppings board
b. perches
c. broody coop
d. nest
f. feed bins
4. I can assemble the following

facilities using local materials
a. droppings board
b. nest
c. perches
d. feed bins
e. feeding trough
REFERENCES Ma’am Callo


ANIMAL PRODUCTION
Name: ___________________________________ Date: __________________
Score:
_________________

MODULE TITLE: SELECTING AND PROCURING STOCKS
OBJECTIVES:
1. discuss the factor to consider in selecting and procuring egg meat breed/strain of chicken to raise;
2. determine egg/meat type breed /strain of chicken to raise;
3. differentiate the characteristics of some laying breeds of poultry; and
4. appreciate the importance of selecting breed for a successful poultry production.
LESSON 4
SELECT AND PROCURE EGG/MEAT BREED/STRAIN OF STOCK TO RAISE.
Let Us Define
Strain – kind, breed of stock

Inferior – low in quality
Persistent – enduring, continuous
Comb – the fleshy crest on the head of a fowl
Earlobes – the soft and fleshy thing that protrude at the lower part of the external ear
Shank – the leg proper of a bird
Fowl – generally refers to chicken, ducks, geese, and turkey
Stocks – animals used as foundation or parents of the next generation.
Selection – the process of choosing and getting the best in a group.
Flock – a group of feathered animals such as chickens, ducks, geese, turkey.
Non sitters – fowls that do not sit on their eggs.
There is no such thing as a best breed to raise fowls. All of the good breeds require some methods of care and
management even if they serve the same purpose. There are a number of factors that will help in choosing the best
breed.
In selecting a breed, efforts should be made to suit one’s ideal and purpose to the local conditions which affect
fowls and their production. Climatic conditions and the method of management used in the care of the chickens are the
most important factors that affect production. The availability of the breed in the locality is another factor that must also
be considered. The best breed is one which is available, cheap and adapted to the locality.
Among the Egg Breeds to Select From are:
 Babcock
 Dekalb H & N cross
 Kimber
 White Leghorn
 Micawa
 Minorca
 Starcross
Layers belonging to the foregoing breeds lay an average of 220-250 eggs a year. They usually start laying at about five
months of age or even earlier.
White Leghorns. These are persistent layers. They are small, stylish, active, and alert breed, an excellent layer of large
white shelled eggs, but the meat is considered inferior to that of most breeds of chickens. Leghorns are good layers but
non sitters. The Leghorn’s skin, back, and shanks are yellowish and the earlobes are white or creamy white. The most
common strain is the single comb Leghorn.
Minorca. The Minorca is one of the heaviest of the egg breeds. The bird has a full, closely feathered body, and a large
comb and wattle. It lays very big white shelled eggs. Its skin is white. The shank and toes of the birds that belong to the
black strains are black and slate white in the white buff strain.
Mikawa. The Mikawa is a breed of fowl developed in Japan. It has a fairly large body similar in form to the Leghorn. Its
color is buff while the beak, skin, shanks and toes are yellow. The earlobes are white The hen is a good layer of large
pinkish –white shelled eggs, and its meat is excellent for the table. The bird matures fairly early and the hens do not
become broody.
Among the Broiler Breeds/Strain that are Available to Select from

are:
 Anak
 Pilch-de-kalb
 Lohman
 Starbro
 Arbor acre
 Peterson
 Cobb
 Minerva
 Magnolia
 Swift
Crosses of the above breed and their strains are fast-growers and have tender meat. The meat breed and strain are
good egg producers and should be raised to produce hatching eggs only for the production of broiler chicks.
LET US REMEMBER
Selecting good quality stocks is just like ensuring a business in an insurance company.

Answer the following test items. Write the letter of your answer in your activity notebook.
1. Among the breeds of broiler to select, which does not belong to the group?
a. Pilch-de-kalb b. Dekalb c. Peterson d. Starbro
2. From the choices below, select the breed of chicken known to be a good layer.
a. Lohman b. Leghorn c. Minerva d. Arbor acre
3. In selecting breed of chicken to raise, which factor is not considered?
a. climatic conditions b. availability of the breed c. methods of management d. feeding management
4. How can you identify a Leghorn from other breeds of layers?
a. a good layer of large pinkish white shelled eggs
b. meat excellent meat
c. the heaviest of the egg breed
d. a small, stylish, active, and alert breed
5. Refers to a group of feathered animals such as chickens, ducks, geese, and turkeys.
a. flock b. fowl c. stocks d. strain
REFERENCES


ANIMAL PRODUCTION
Name: ___________________________________ Date: __________________
Score:
_________________

OBJECTIVES:
1. explain practical guide to follow in selecting stocks to raise;
2. discuss on how to select breed/strain from high producing stocks;
3. identify quality chicks through their physical characteristics; and
4. recognize the value of developing the skills in proper selection of stocks to raise
LESSON 2
SOURCES OF STOCKS FOR EGG/MEAT PRODUCTION
LET US STUDY
Let Us Define
Poultry men – those who raise chickens, poultry raiser.

Pullets – young female chicken, not more than one year old
Vigor – healthy, active
Deformities – physical defects
Livability – a group of birds with low death rate Bargain- items sold in a very low price
Hatchery- a place or establishment where eggs are “hatch through artificial means
Cull- unproductive birds
A practical guide to follow in the selection of the breed to raise is to observe the type of chicken kept by
successful poultry men in the area. Find out which will be cheaper in the long run, buy growing pullets or before you
chicks of the different breeds. This can be done by estimating or computing the cost of the growing pullets and the
amount of feed they will consume. compare them with the cost of the chicks and the feed that they will eat up to 1 ½
years when both groups will be replaced. Study also the prospect of market for hens after the productive period
Screen or evaluate status of the hatchery before buying chicks if you decide to start with chicks.
The breeder flock must be disease free. Certified disease free-flock must have a government veterinarian’s
certification to the effect that the flock is free from diseases. Examine the chicks very well especially when they are
bargained.
Select a strain from high egg-producing stock.
Buy chicks or growing pullets only from a reliable hatchery. Inquire aboutinto the performance of stock
previously purchased by customers. Since chicks will be similar to their parents in their ability to grow, to lay and to
resist diseases, one should buy chicks from stock that has been bred for high egg production or broiler meat production
as the case may be. The difference in egg production between a good and poor quality stocks may be from 3 to 5 dozen
eggs per hen or 0.5 or more kilos of meat per broiler. This could spell the success or failure of the project.
Selecting quality chicks
It is very important that the poultry men, prospective poultry raisers and students in poultry raising should
know how to select chicks of good quality so that he may buy or cull chicks intelligently. A group of poor chicks can leave
their effects behind them for two to three years. Some cases may even force a poultry man to go out of business.
Physical Characteristics of a Good Quality Chick

Eyes. Good quality chicks must have large, prominent eyes, indicating health and vigor. These are two essential
requirements for quality chicks. If one looks into a box containing day-old chicks, the first impression that he should get
should be that “all eyes”
Legs. Good quality chicks have strong well filled legs of good bright color, and creamy white down (the fluffy fine
feathers just below the anus). Chicks that have pale thin legs and with chalk white coat should be rejected. Thin, white
or pale shank chicks do not possess vigor and health needed for efficient growth.
Weight and color. Good quality chicks should have uniform size and color, (the color characteristic of the breed or
strain,) and must weigh about 2lbs.per 25 chicks.
Down. The down should be well fluffed out and should have the proper color of the breed or strain. Chicks with sticky
off-colored down denote faulty incubation that produces weak chicks.
Deformities. Deformed chicks with crooked legs and toes, crooked beaks, small eyes, or chicks with blindness, paralysis
of the legs or neck and imperfectly healed navels should be discarded or rejected
Selecting Chicks for Broiler Meat Production
Male and female chicks intended as prospective breeders for the production of broilers should be selected
when one-day old, and should be observed at regular intervals. They should show indication of fast feathering as day-old
chicks, and at 10 days and at 8 to 12 weeks, they should indicate rapid growth at 4 to 6 weeks. Before the birds are
placed in breeding pens; they must have good breast development at 6-12 of age. They should show no defects.
Selecting replacement pullets
Egg-type. Select pullets which are offspring of hens with high production record (220 or more eggs per year).
They must belong to a batch of chicks of good livability – meaning a group of chicks with low death rate.
Broiler type. Select pullets which are progeny of fast grower tender meat producing hens.
LET US REMEMBER
A stock offered in “bargains” or other form of inducements to get one to buy should be looked upon with suspicion that
the chicks it is selling may be of poor quality

Answer the following test items. Encircle your answer.
1. The first consideration that one should look into when selecting stocks are.
a. eyes b. weight and color c. legs d. body size
2. Good quality chicks are indicated by _______.
a. large, bright prominent eyes b. dull and sunken eyes
c. have pale thin legs d. thin, white or pale shanks
3. In selecting stocks to raise, which should be first assessed physically?
a. eyes b. legs c. color d. weight
4. Chicks with deformities should be _______.
a. discarded or rejected b. raise in a separate pen
c. given more attention d. given more feeds to eat
5. If you are going to select a meat type breed intended for breeders, which do you consider most?
a. fast feathering as day-old chicks b. indicate rapid growth
c. must have good breast development d. should show no defects or deformities
_________________________________________________________________________________________________
REFERENCES


QUARTER 1: SUMMATIVE TEST
Name: ___________________________________ Date: __________________
Score:
_________________
Direction: Use your returned Learning Sheet as reference. Answer the following test items. Encircle your answer.
1. Which is not included when planning a poultry project?
a. number of chicks to raise b. capital to start the project
c. right kind of stocks d. characteristics of the raiser
2. When planning to start a poultry project, which should be considered first?
a. capital to start the project b. labor force to do the work
c. housing facilities d. feed supply
3. Which do you consider most if you are already decided to raise poultry?
a. market assurance b. possibilities of commercial expansion
c. laborer who will do the work d. availability of feeds in the market
4. Which is true about adaptability of chickens to local conditions?
a. ability of the birds to adjust in the place b. ability of the birds to eat more feeds
c. ability of the birds to live for a long time d. all of these
5. Which is not true about poultry production?
a. It offers profitable form of employment. b. It offers additional income for the family.
c. It improves the human diet. d. It gives additional burden to the raiser.
6. Where should the project be located to facilitate marketing your poultry products?
a. near of abundant water supply b. near a place where transportation is not a problem
c. near bus station d. near the market where people buy their needs
7. Which is considered a day-old chick?
a. newly-hatched chick b. ready to lay-egg
c. eggs about to hatch d. all of these
8. Which statement below is true to poultry production?
a. Poultry production is a profitable enterprise. b. It is laborious on the part of the caretaker.
c. It is expensive because it needs big capital. d. Poultry raising is a waste of time.
9. In selecting breed of chicken to raise, which factor is not considered?
a. climatic conditions b. availability of the breed c. methods of management d. feeding management
10. How can you identify a Leghorn from other breeds of layers?
a. a good layer of large pinkish white shelled eggs
b. meat excellent meat
c. the heaviest of the egg breed
d. a small, stylish, active,
II. Identification
_________________1. feathered animals such as chickens, ducks, geese, etc.
_________________2. the physical conditions of the land
_________________3. Drainage – excess water flows; a passage that take away water or waste liquid from an area.
_________________4. Topography – physical condition of the land
_________________5. layers are confined in group in a cage
_________________6. a place where birds are confined
_________________7. a group of chickens, ducks, geese, turkey respectively.
_________________8.a mature egg-laying species of poultry, especially chickens
_________________9. The state of being confined, with restricted movement
_________________10. Position, direction
_________________11.tamed animals that can live and reproduce freely under the care of man
_________________12.the fleshy crest on the head of a fowl
_________________13.the soft and fleshy thing that protrude at the lower part of the external ear
_________________14. generally refers to chicken, ducks, geese, and turkey
_________________15. animals used as foundation or parents of the next generation.
_________________16. the process of choosing and getting the best in a group.
_________________17. a group of feathered animals such as chickens, ducks, geese, turkey.
_________________18. fowls that do not sit on their egg
_________________19. those who raise chickens, poultry raiser.
_________________20.young female chicken, not more than one year old
III. Draw the most appropriate type of housing poultry adopted in the locality following the correct orientation,
considering the availability of materials, and write a short essay why you chose such type of poultry house .Use the
space provided. (20 pts)
ANIMAL PRODUCTION
Quarter 2: Week 1
Name: ___________________________________ Date: __________________
Score:
_________________

OBJECTIVES:
LESSON 1
SELECT AND PROCURE EGG/MEAT BREED/STRAIN OF STOCK TO RAISE.
Let Us Define
Strain – kind, breed of stock

Inferior – low in quality
Persistent – enduring, continuous
Comb – the fleshy crest on the head of a fowl
Earlobes – the soft and fleshy thing that protrude at the lower part of the external ear
Shank – the leg proper of a bird
Fowl – generally refers to chicken, ducks, geese, and turkey
Stocks – animals used as foundation or parents of the next generation.
Selection – the process of choosing and getting the best in a group.
Flock – a group of feathered animals such as chickens, ducks, geese, turkey.
Non sitters – fowls that do not sit on their eggs.
There is no such thing as a best breed to raise fowls. All of the good breeds require some methods of care and
management even if they serve the same purpose. There are a number of factors that will help in choosing the best
breed.
In selecting a breed, efforts should be made to suit one’s ideal and purpose to the local conditions which affect
fowls and their production. Climatic conditions and the method of management used in the care of the chickens are the
most important factors that affect production. The availability of the breed in the locality is another factor that must also
be considered. The best breed is one which is available, cheap and adapted to the locality.
Among the Egg Breeds to Select From are:
 Babcock
 Dekalb H & N cross
 Kimber
 White Leghorn
 Micawa
 Minorca
 Starcross
Layers belonging to the foregoing breeds lay an average of 220-250 eggs a year. They usually start laying at about five
months of age or even earlier.
White Leghorns. These are persistent layers. They are small, stylish, active, and alert breed, an excellent layer of large
white shelled eggs, but the meat is considered inferior to that of most breeds of chickens. Leghorns are good layers but
non sitters. The Leghorn’s skin, back, and shanks are yellowish and the earlobes are white or creamy white. The most
common strain is the single comb Leghorn.
Minorca. The Minorca is one of the heaviest of the egg breeds. The bird has a full, closely feathered body, and a large
comb and wattle. It lays very big white shelled eggs. Its skin is white. The shank and toes of the birds that belong to the
black strains are black and slate white in the white buff strain.
Mikawa. The Mikawa is a breed of fowl developed in Japan. It has a fairly large body similar in form to the Leghorn. Its
color is buff while the beak, skin, shanks and toes are yellow. The earlobes are white The hen is a good layer of large
pinkish –white shelled eggs, and its meat is excellent for the table. The bird matures fairly early and the hens do not
become broody.
Among the Broiler Breeds/Strain that are Available to Select from

are:
 Anak
 Pilch-de-kalb
 Lohman
 Starbro
 Arbor acre
 Peterson
 Cobb
 Minerva
 Magnolia
 Swift
Crosses of the above breed and their strains are fast-growers and have tender meat. The meat breed and strain are
good egg producers and should be raised to produce hatching eggs only for the production of broiler chicks.
LET US REMEMBER
Selecting good quality stocks is just like ensuring a business in an insurance company.
ANIMAL PRODUCTION
Quarter 2: Week 1
Name: ___________________________________ Date: __________________
Score:
_________________

OBJECTIVES:
1. explain practical guide to follow in selecting stocks to raise;
2. discuss on how to select breed/strain from high producing stocks;
3. identify quality chicks through their physical characteristics; and
4. recognize the value of developing the skills in proper selection of stocks to raise
LESSON 2
SOURCES OF STOCKS FOR EGG/MEAT PRODUCTION
LET US STUDY
Let Us Define
Poultry men – those who raise chickens, poultry raiser.

Pullets – young female chicken, not more than one year old
Vigor – healthy, active
Deformities – physical defects
Livability – a group of birds with low death rate Bargain- items sold in a very low price
Hatchery- a place or establishment where eggs are “hatch through artificial means
Cull- unproductive birds
A practical guide to follow in the selection of the breed to raise is to observe the type of chicken kept by
successful poultry men in the area. Find out which will be cheaper in the long run, buy growing pullets or before you
chicks of the different breeds. This can be done by estimating or computing the cost of the growing pullets and the
amount of feed they will consume. compare them with the cost of the chicks and the feed that they will eat up to 1 ½
years when both groups will be replaced. Study also the prospect of market for hens after the productive period
Screen or evaluate status of the hatchery before buying chicks if you decide to start with chicks.
The breeder flock must be disease free. Certified disease free-flock must have a government veterinarian’s
certification to the effect that the flock is free from diseases. Examine the chicks very well especially when they are
bargained.
Select a strain from high egg-producing stock.
Buy chicks or growing pullets only from a reliable hatchery. Inquire aboutinto the performance of stock
previously purchased by customers. Since chicks will be similar to their parents in their ability to grow, to lay and to
resist diseases, one should buy chicks from stock that has been bred for high egg production or broiler meat production
as the case may be. The difference in egg production between a good and poor quality stocks may be from 3 to 5 dozen
eggs per hen or 0.5 or more kilos of meat per broiler. This could spell the success or failure of the project.
Selecting quality chicks
It is very important that the poultry men, prospective poultry raisers and students in poultry raising should
know how to select chicks of good quality so that he may buy or cull chicks intelligently. A group of poor chicks can leave
their effects behind them for two to three years. Some cases may even force a poultry man to go out of business.
Physical Characteristics of a Good Quality Chick

Eyes. Good quality chicks must have large, prominent eyes, indicating health and vigor. These are two essential
requirements for quality chicks. If one looks into a box containing day-old chicks, the first impression that he should get
should be that “all eyes”
Legs. Good quality chicks have strong well filled legs of good bright color, and creamy white down (the fluffy fine
feathers just below the anus). Chicks that have pale thin legs and with chalk white coat should be rejected. Thin, white
or pale shank chicks do not possess vigor and health needed for efficient growth.
Weight and color. Good quality chicks should have uniform size and color, (the color characteristic of the breed or
strain,) and must weigh about 2lbs.per 25 chicks.
Down. The down should be well fluffed out and should have the proper color of the breed or strain. Chicks with sticky
off-colored down denote faulty incubation that produces weak chicks.
Deformities. Deformed chicks with crooked legs and toes, crooked beaks, small eyes, or chicks with blindness, paralysis
of the legs or neck and imperfectly healed navels should be discarded or rejected
Selecting Chicks for Broiler Meat Production
Male and female chicks intended as prospective breeders for the production of broilers should be selected
when one-day old, and should be observed at regular intervals. They should show indication of fast feathering as day-old
chicks, and at 10 days and at 8 to 12 weeks, they should indicate rapid growth at 4 to 6 weeks. Before the birds are
placed in breeding pens; they must have good breast development at 6-12 of age. They should show no defects.
Selecting replacement pullets
Egg-type. Select pullets which are offspring of hens with high production record (220 or more eggs per year).
They must belong to a batch of chicks of good livability – meaning a group of chicks with low death rate.
Broiler type. Select pullets which are progeny of fast grower tender meat producing hens.
LET US REMEMBER
A stock offered in “bargains” or other form of inducements to get one to buy should be looked upon with suspicion that
the chicks it is selling may be of poor quality
ANIMAL PRODUCTION
Quarter 2: Week 1
Name: ___________________________________ Date: __________________
Score:
_________________

OBJECTIVES:
LESSON 3
EVALUATE STATUS OF THE BREED/STRAIN OF STOCKS TO RAISE
LET US STUDY
Let Us Define
Demand – needs, require

Purchase –to buy
Estimate – calculate
Market – place where good are sold
Market demand- commodities or goods that people needs
Day-old chicks- newly-hatched chicks
Full grown pullets- egg laying birds about to lay eggs
Guidelines/Rules for Selecting Stocks

It must be pointed out that sometimes more variations exist within a breed than between different breeds
with regards to production. It would be of help to inspect and compare the production record of different sources of
chicks. It would likewise be practical to inquire, analyze and compare experiences of other broiler or egg producers in
one’s locality to serve as guide in the selection of the source of one’s stock.
How to Estimate the Number of Chicks to Order
In making an order for chicks for egg or for broiler, one must consider one’s experience in the venture, the
capital he has and the time available. Beginner should start with a small brood, not more than 50 chicks, and for one
with experience, 500 or more chicks. That would also depend on whether one will devote only part time or full-time
on the project. Of course, the number of chicks he should order depends on the capital he has to invest.
For estimating the number needed to replace laying hens in a given flock, the following serves as guide:
A. For straight run (mixed sexes) , buy 3 chicks for every hen to be replaced because most likely 50% of them will be
cockerels. One- third of the remaining pullets should be culled to ensure quality, strong and healthy layers.
B. In the case of sexed pullets, the replacement rate should be at the rate of 1 ½ chicks for every hen. One-third of
the total number of pullets should be culled before they are placed in the laying house to ensure best quality layers.
When to Buy or Purchase Chicks
Purchase of chicks for both eggs and meat production is governed by market demand. In centers of
populations particularly in big cities and towns where educational institutions are concentrated, the demand for
poultry products is continuous especially during school days. Broiler raisers may produce more a year since it takes
only 8 weeks for the broiler to be ready for the market.
The demand for poultry products during April, May and June and from the 3rd to 4th week of December is
comparatively low because many students are in the provinces for vacation. Ironically, the demand for eggs is more
during rainy season when egg production is low. Purchase of chicks and raising them should coincide with the time
when the price of eggs is high.
The order for chicks should be placed well in advance to ensure receiving them on time. The important thing
to remember is to replace the entire flock with chicks of the same age to ensure that the (1) pullets will start laying at
the same time; and (2) broiler will be ready for the market at the same time. It must also be borne in mind that the
housing facilities must be emptied and cleaned properly before putting in the house the next lot of broilers or
replacement pullets.
LET US REMEMBER
The difference between success and failure in an egg/meat production project is measured on the kind and
quality of stock with which the start is made. Therefore, careful selection of stock is important for this can be used as
the source of many generations of future egg/meat producers.
Activity 3
Make a survey of poultry farms engaged in meat and egg production in the locality to identify commonly
raised by farmers in your community. Interview the owner of these poultry farm to determine to determine the
reason why they choose to raise a certain breed. Find out or ask the production rate of the breeds they are raising.
HOW MUCH HAVE YOU LEARNED

Answer the questions honestly. Write the letter only of your answer.
1. Among the breeds/strain of broiler to select, which does not belong to the group?
a.. Dekalb b. Starbro c. Peterson d. Pilch-de-kalb
2. From the choices below, which is the breed/strain of chicken known to be a good layer?
a. Lohman b. Leghorn c. Arbor acre d. Minerva
3. In selecting breed/strain of poultry, what factor is not considered?
a. climatic conditions b. methods of management
c. availability of the breed/strain d. care and management
4. How can you identify a leghorn from other breed of layers?
a. a good layer of large pinkish white shelled eggs b the meat is excellent
c. the heaviest of the egg breed d. a small, stylish, active, and alert breed
5. It refers to a group of feathered animals such as chickens, ducks, geese turkey
6. If you are going to select a meat type breed intended for breeders, which should you consider most?
a. indicate rapid growth b. quick feathering
c. good breast development d. show no defects or deformities
7. In selecting stocks to raise, which should be assessed first physically?
a. eye b. legs c. color d. weight
8. Good, healthy, and quality chicks are indicated by _______.
9. If one looks into the box containing day-old chicks the first impression that he should get should be that of ____.
a. all eyes b. weight and color c. legs d. deformities
10. Layers usually start laying at about _______.
a. 5 months of age or even earlier b. 4 months of age or even earlier
c. 6 months of age d. later part of the seventh month
REFERENCES


ANIMAL PRODUCTION
Quarter 2: Week 2
Name: ___________________________________ Date: __________________
Score:
_________________

MODULE TITLE: BROODING
OBJECTIVES:
1. Explain system of brooding; and
2. Provide conditions for successful brooding.
LESSON 1
EXPLAIN SYSTEM OF BROODING
LET US STUDY
Let Us Define
Brooding – the process of providing chicks with the necessary heat to make them warm and comfortable
Brooder - a device use for rearing chicks
Brooding consists mainly the process of providing chicks with natural or artificial heat to help maintain their
body temperature. The mother hen supplies natural heat to its young while chicks hatched in an incubator get heat
from a brooder. Brooding is done immediately after newborn chicks are taken out from the incubator. The length of the
brooding period may last from two to five weeks depending upon some factors like the rate of feathering of the chicks
and the time of year brooding is done.
Brooding can be successfully done all year round. However, provisions for the comfort of chicks during the
brooding period should be observed. Chicks should be comfortably housed and protected from inclement weather.
Materials and other fixtures in the brooder should always be available to ensure that chicks are given the utmost care
and attention they need.
It is best to brood chicks during summer. The brooding period is shortened and fuel expenses are reduced when
it is done in warm weather. However, the outbreak of diseases is more common during summer and the rearing of birds
will be in time with the rainy season.
Brooding Preparations
1. Clean brooders very well before the arrival of chicks.
a. Remove feed and water troughs and other equipment from the brooder and bring them outside the brooder house.
b. Scrape, sweep, scrub and disinfect the brooder as well as the ceilings, walls, and floors of the brooder house. Do the
same thing with the feed and drinking trough and other equipment in the brooder and in the brooder house.
2. Make a trial run of the brooder one week before the arrival of the chicks.
a. Check if the heat regulating system is properly working.
b. Buy in advance spare parts that may be needed later
3. Check if the air circulates properly in the brooder house.
4. Use litters which readily absorb water or moisture.
5. Use two shallow fountain-types of waterers for each tier.
6. Make the brooder rat and lizard proof.
7. Allow adequate floor space
a. Broiler. This type needs one square meter per 10 chicks until marketing time
b. Replacement chicks (pullets) require the same space up to the same age, but require more as they grow older.
8. Remember overcrowding of chicks may result in
a. feather picking and cannibalism (picking the feathers and flesh of others).
b. poor digestion and absorption of foods.
c. uneven growth among the chicks in the group because some can eat more than the others.
Types of Brooding
Natural brooding. This is the brooding of chicks with the mother hen or trained capon. Natural brooding is still the most
common practiced in the rural areas. The hen after hatching the eggs rears her brood on a natural process. A hen can
conveniently brood around 12-15 chicks.
Artificial Brooding. It is the process of providing the chicks with the required temperature to make them warm and
comfortable.
There are different kinds of chicks to brood. The flock may be composed of any of the following:
 Straight-run chicks. A group of chicks composed of an even number of males and females. This is preferred for
the production of meat and egg.
 Sexed chicks. These are either all male or female chicks, intended for the production of meat or egg.
 Started chicks. Older chicks that have already been brood for a period of time. These chicks are more expensive
than day-old chicks.
LET US REMEMBER
Proper brooding practices are vital for proper growth and development of chicks particularly in the early stages
of their growth.
Layers are mature, egg–producing species of poultry, especially chicken.
Broilers are young chicken—male or female—intended for meat production
Answer the test items below. Encircle the best answer.
1. The process of providing the necessary heat to the chicks to make them warm and comfortable naturally or artificially
a. brooding b. heating c. brooder d. broiling
2. A group of chicks composed of even number of males and females is _______.
a. straight run chicks b. sexed chicks c. started chicks d. pullets
3. These are either all male or female chicks, produced mainly for the production of meat or egg
a. sexed chicks b. started chicks c. straight –run chicks d. all of these
4. Making a trial run of the brooder before the arrival of chicks is made for the purpose of _______.
a. checking the heat regulating system is properly working
b. determine if air circulates properly inside the brooder
c. buy in advance materials or spare parts that may be needed later
d. all of these
5. Which is not an artificial brooding?
a. heat is provided by charcoal
b. heat is provided by an electric bulb
c. heat is provided by a kerosene lamp d. heat is provided by a mother hen
__________________________________________________________________________________________________
REFERENCES
Technology and Home Economics III
Agriculture and Fishery Technology Animal Productions SEDP SERIES

ANIMAL PRODUCTION
Quarter 2: Week 3
Name: ___________________________________ Date: __________________
Score:
_________________
MODULE TITLE: CONDITIONS FOR SUCCESSFUL BROODING
OBJECTIVES:
1. enumerate the source of heat for artificial brooding;
2. discuss the system of brooding;
3. identify other ideal requirements and conditions for a successful brooding;
4. discuss proper care of birds after brooding;
5. perform brooding; and
6. appreciate and enjoy the value of raising chicks.
LESSON 2 CONDITIONS FOR SUCCESSFUL BROODING
LET US STUDY
Let Us Define
Requirements - things needed

Humidity – the condition of air moisture in the brooder
Ventilation – the few circulation of air inside and outside the brooder
Sources of Heat for Artificial Brooding

Electricity. Electricity is the common source of heat in big brooders that accommodate a large number of chicks.
An incandescent bulb which is normally raised above the floor of the brooder is used to provide the desired heat needed
by the chicks.
Charcoal, rice hulls or wood. This type of artificial brooder is seldom used because it is laborious. The poultry
raiser has to make sure that the burning charcoal, wood and rice hulls will not drop to the floor of the poultry house for
it causes fire. Heat is difficult to control, thus wider brooder space is needed for the chicks to move away from the heat
source in case it becomes too hot.
Kerosene Lamps. These lamps are used as source of heat to only a limited number of chicks. Temperature is
regulated by raising or lowering the wick.
Systems of Brooding
There are several systems of brooding one can choose from based on the construction of the poultry house.
Select from the following system of brooding you want to adopt.
Litter-floor Brooding. This system makes use of the floor as a place for brooding. The litter or the materials used
to cover the floor may include rice hulls, wood shavings or sawdust. In this system of brooding, the chicks come in
contact with their feeds and this may trigger the spread of diseases. To prevent this, the litter should be changed
regularly.
Elevated wire or Slat Brooding. The chicks are kept in elevated pens with floors made of wire mesh or wooden
or bamboo slats. This system is more economical and convenient to use than the litter-floor type of brooding in terms of
problems with poultry disease and parasites, better growth of chicks, and easier collection of manure.
Other Ideal Requirements and conditions in brooding include

Temperature. The temperature should range from 90-95F and is gradually reduced weekly until the chicks are finally
able to live without heat and are transferred to the growing pen. The behavior of the chicks is a good indicator of the
temperature in the brooding pen. The temperature in the brooder is low when the chicks are grouped or crowded very
close to the source of the heat. Temperature is ideal and just right when the birds are more or less evenly distributed in
the brooding area. On the other hand, when the chicks are scattered far from each other away from the source of heat,
it is an indication that the source is to high.
Humidity. This refers to the condition of air moisture in the brooder. Too much manure and spilled water accumulated
in the brooder can make the pen damp. This damp condition is conducive to germ which causes diseases (e.g.
coccidiosis) that develop among the chicks. This can be prevented by keeping the brooder room dry, replacing defective
waters and changing the litters as often as necessary.
Ventilation. This is another factor which contributes to the normal growth of chicks. Ventilation becomes a problem
when the brooder house is closed. This results to lack of oxygen and to the accumulation of carbon monoxide which may
weaken the birds or even causes death
Space Requirements. Space which is bigger than what is necessary will increase housing cost per chick. On the other
hand, providing your chicks with very limited space will result in more outbreaks of disease and slow feathering.
Use the following table as your guide in providing proper space allowance for chicks and equipment for broiler
production.
Space Requirement for Growing Birds
Age of Chicks Feeder (cm/bird) Waterer(cm/bird)
Day old-2 wks 2.5 cm. 0.5(1 gal./100 chicks)
2 to 6 wks 4.5 cm. 1.0(1 gal./100 chicks)
6 to 10 wks 2.5 cm. 2.0(1 gal./100 chicks)
LET US REMEMBER
Proper brooding practices are vital for proper growth and development of chicks particularly in the early stages
of their lives.
Materials and other fixtures needed in the brooder should always be available to ensure that chicks are given
the utmost care and attention they need.
On the fourth week, broiler/layer chicken are transferred to the growing or finishing house where they can
utilize more space for growth.
Chicks should be provided with sufficient feeding and drinking space. Overcrowding should be avoided.
Broiler is a young chicken male or female intended for meat production.
Brooder is a device used for rearing chicks Brooding is the process of extending the necessary heat to the chicks
to make them warm and comfortable

Choose the best answer. Write the letter in your activity notebook.
1. Which best describes a straight – run chick?
a. It is a group of chicks composed of an even number of male and female.
b. These are either all male and female chicken.
c. These are raised mainly for the production of meat or egg.
d. These are older chicks that have already been bred for a period of time.
2. Which of these is not a characteristic of a good quality chicken for broiler production?
a. rapid growth and good feathering ability
b. resistance to common diseases
c. unhealthy looking chicks and stunted in growth
d. well developed down covering and alert eyes
3. Brooder temperature is too cold when
a. chicks pile one on top of the other near the source of heat
b. chicks eat and drink more than what they need
c. chicks are noisy, open their wings, and keep on chirping
d. all of these
4. Brooder temperature is just right when _______.
a. chicks are more or less evenly-distributed in the brooding area
b. chicks eat and drink more than what they need
c. chicks are noisy open their wings, and keep on chirping
d. chicks pile one on top of the other
5. Which factor is least essential to an ideal brooder house
a. capacity of the brooder house
b. design and the construction of the house
c. housing equipment
d. location
_________________________________________________________________________________________________
REFERENCES
Technology and Home Economics III Agriculture and Fishery Technology (Animal Production)
SEDP SERIES 1. Hand-outs, Pamphlets, One Poultry Production
ANIMAL PRODUCTION
Quarter 2: Week 4
Name: ___________________________________ Date: __________________
Score:
_________________
MODULE TITLE: FEEDING BROILERS
OBJECTIVES:
1. discuss the purposes of feeding broilers;
2. explain the primary function of feeds;
3. identify the common ingredients used in formulating broiler feeds; and
4. appreciate the value of efficient feed and feeding broilers
LESSON 1 EXPOUND THE PURPOSES OF FEEDING BROILERS
LET US STUDY
Let Us Define
Feed - edible materials which are consumed by animals and contribute energy and or nutrients to the animal diet.
Feeding - the process of giving feeds to the animal.
Feed ingredients - the sources of nutrient which are used in preparing the feed for poultry
Fast growth - characteristics of poultry to reach the desired market weight in the shortest possible time.
Nutrients - any substances which nourish and promote animal growth
Poultry - feathered animals that render economic service to men
Crude protein – includes the true proteins and all other nitrogenous compounds in feeds.
Palatable – agreeable in taste
By- product – secondary products produced in addition in addition to the principal product
Understanding the fundamentals of poultry feeding is essential in order that the birds may be fed economically
yet profitably. The biggest percentage of expenses incurred in broiler raising goes to feeds. Hence the poultry raiser
should pay careful attention to this very important item in poultry production, otherwise there will be an unnecessary
amount of feed waste and, consequently, lower profits.
Purposes of Feeding Broilers
Broilers are fed for the purpose of supplying nutrients needed for their growth, maintenance, and reproduction.
Broilers are marketed at a very young age (six to eight weeks). They need the greatest quantity of nutrients for the rapid
development of bones and muscle tissues. Layers also need those nutrients that will keep them for the production of
eggs and to replace worn out body tissue during egg production stage.
Functions of Feeds
Feed is utilized by broiler for the following reasons:
1. To maintain life. The bulk of feed consumed by broiler is used to maintain life. What is over and above the
requirement for life maintenance is utilized for growth and reproduction.
2. To promote growth. Broilers must have enough quality of feed for their growth. They are raised to be utilized for meat
purposes.
3. To reproduce their kind. Production of fertilized eggs is necessary for hatching. Matured chicken need more feeds
than younger one to maintain life and for reproduction
Common ingredients used in Formulating Broiler Feeds
You must be familiar with the common feed ingredient that supply the nutrients needed
Sources of Carbohydrate and Fat

A. Yellow corn. Yellow corn is one of the best grains for fattening chickens. It consists of eight to nine percent crude
protein, high in energy and low in fiber. It is highly digestible and palatable. It contains vitamin A and yellow pigmenting
compounds.
B. Rice bran. Rice bran is palatable to poultry of all ages. There are two types of this by- product in the market., the
“cono” rice bran and the “kiskisan” rice bran. The cono rice bran contains about eleven (11%) percent protein. The
kiskisan rice bran contains about six (6%) percent protein. It is usually high in fiber but contains adequate amount of fat.
C. Copra meal. Copra meal is the by-product of the coconut meat after the oil has been removed. It contains about
twenty percent protein. It is the most common and cheapest source of plant protein.
D. Corn gluten feed. Corn gluten is a combination of corn gluten and corn bran mixed in such a proportion as to contain
twenty five percent protein. It is a good source of carbohydrates.
E. Molasses. Molasses is the cheapest source of carbohydrates. It is a by-product in the manufacture of sugar.
Sources of Protein
A. Fish meal. Fish meal is a good source of high quality protein. It contains about sixty to sixty five percent protein. It
also contains an adequate amount of carbohydrates and fats.
B. Soy bean oil meal. Soy bean oil meal contains about forty four percent crude protein and is also a good source of
energy. This is the only plant protein source that can replace animal protein in the diet
C. Shrimp meal. Shrimp meal when dried and ground is a good source of protein. It contains about fifty six percent crude
proteins but low in energy. It may be used as substitute for fish meal.
LET US REMEMBER
Feeds consists the largest item of cost in raising poultry for meat production. Understanding the fundamentals
of poultry feeding is essential in order that the birds may be fed economically and profitably.
Choose the best answer. Encircle your answer.
1. It is the greatest percentage of all the expenses incurred in broiler production.
a. cost of feeds b. cost of stocks c. cost of antibiotics d. cost of labor
2. Which of the items below is the primary function of feeds?
a. maintains life b. promotes growth c. promotes reproduction d. fattens
3. Which is not true about yellow corn?
a. one of the best grain for fattening
b. high in energy but low in fiber content
c. highly digestible and palatable
d. high in fiber but contains an adequate of fats
4. Which of the items below best describes rice bran?
a. palatable to poultry of all ages
b. contains vitamin and yellow pigmenting substance
c. cheapest source of plant nutrient
d. cheapest source of carbohydrates’
5. Which is not true about corn gluten feed
a. a combination of corn gluten and corn bran
b. a combination of corn gluten and rice bran
c. a good source of carbohydrates
d. contains twenty five percent protein
_________________________________________________________________________________________________
REFERENCES
QUARTER 2: 1st SUMMATIVE TEST
Name: ___________________________________ Date: __________________
Score:
_________________
1. Among the breeds/strain of broiler to select, which does not belong to the group?
a.. Dekalb b. Starbro c. Peterson d. Pilch-de-kalb
2. From the choices below, which is the breed/strain of chicken known to be a good layer?
a. Lohman b. Leghorn c. Arbor acre d. Minerva
3. Which breed is one of the heaviest of the egg breeds?
a. Minorca b. Leghorn c. Arbor acre d. Minerva
4. How can you identify a leghorn from other breed of layers?
a. a good layer of large pinkish white shelled eggs b the meat is excellent
c. the heaviest of the egg breed d. a small, stylish, active, and alert breed
5. It refers to a group of feathered animals such as chickens, ducks, geese turkey
6. If you are going to select a meat type breed intended for breeders, which should you consider most?
a. indicate rapid growth b. quick feathering
c. good breast development d. show no defects or deformities
7. In selecting stocks to raise, which should be assessed first physically?
a. eye b. legs c. color d. weight
8. Good, healthy, and quality chicks are indicated by _______.
9. What breed of fowl developed in Japan. It has a fairly large body similar form to the leghorn.
a. Lohman b. Leghorn c. Mikawa d. Minerva
10. Layers usually start laying at about _______.
a. 5 months of age or even earlier b. 4 months of age or even earlier
c. 6 months of age d. later part of the seventh month
11. The process of providing the necessary heat to the chicks to make them warm and comfortable naturally or artificially.
a. brooding b. heating c. brooder d. broiling
12. A group of chicks composed of even number of males and females is _______.
a. straight run chicks b. sexed chicks c. started chicks d. pullets
13. These are either all male or female chicks, produced mainly for the production of meat or egg
a. sexed chicks b. started chicks c. straight –run chicks d. all of these
14. Making a trial run of the brooder before the arrival of chicks is made for the purpose of _______.
a. checking the heat regulating system is properly working
b. determine if air circulates properly inside the brooder
c. buy in advance materials or spare parts that may be needed later
d. all of these
15. Which is not an artificial brooding?
a. heat is provided by charcoal
b. heat is provided by an electric bulb
c. heat is provided by a kerosene lamp d. heat is provided by a mother hen
II. Identification
16._____________________ breeds lay an average of eggs
17._____________________ kind , breed of stock
18._____________________ generally refers to chicken,ducks,geese, and turkey
19._____________________ animals used as foundation or parents of the next generation
20._____________________ a group of feathered animals such as chickens,ducks, geese and turkey.
__________________________________________________________________________________________________

ANIMAL PRODUCTION
Quarter 2: Week 5
Name: ___________________________________ Date: __________________
Score:
_________________
OBJECTIVES:
1. enumerate the essential nutrients needed by broilers;
2. discuss the functions of the different nutrients for broilers;
3. formulate a simple ration for broilers;
4. explain effective feeding practices for broilers; and
5. appreciate the value of efficient feed and effective feeding of broilers.
LESSON 2 ESSENTIAL NUTRIENTS NEEDED BY BROILERS
LET US STUDY
Let Us Define
Absorption – assimilation
Digestion – the process of dissolving and chemically changing the form of food in the stomach, so that it can be
assimilated by the blood and furnish nourishment to the body.
Ration – the amount of feed given to birds within 24 hours.
Retarded – abnormally slow in development
Nutritious – promoting nutrition, nourishing something wholesome to eat
Feeds have components called nutrients that aid or support animal life.
Poultry birds require essential nutrients for growth, body maintenance, and egg production. These nutrients are
supplied through the feeds and provide the bird’s energy, protein, vitamins and minerals. For maximum efficiency,
these nutrients have to be supplied at the right quality, quantity or in a balance ration for each type of bird at any stage
of growth.
Essential Nutrients Needed by Broilers
Water. This is essential in all the body processes of poultry. Without water, these processes are retarded and
may cause slow growth and poor development. Water aids in digestion and absorption and act as food carrier and tissue
lubricant.
Ash. These inorganic nutrients supplies materials for the development and growth of bones and the
manufacture of egg shells.
Protein. Its function is to repair broken tissues and maintain proper growth and development. A greater part of
the animal’s body such as the muscle, skin, feathers. Blood, brains, tendons, and internal organs are made up principally
of proteins.
Carbohydrates. This constitutes a large portion of poultry feeds. Heat and energy is furnished in the poultry’s
body by these nutrients. Carbohydrates are also utilized as material for fattening broilers.
Fats. Its major function is to supply the birds with heat and energy.
Vitamins. Vitamins act as an aid to the feed in regulating bodily processes and supporting normal growth and
reproduction.
Ration Formulation
The cost of poultry feeds makes up 70 to 80 percent of the total cost of production. It is a poultry raiser’s
concern to minimize the cost of feeds without affecting the health and vigor of the birds. This can be done successfully
on formulating poultry rations.
The saying “Tell me the kind of feeds you are giving your birds and I will tell you what kind of poultry birds you
have” is true. In poultry nutrition, economical but nutritious feeds must be given to the birds.
The following table is an example of a practical way of formulating broiler ration as stated by E.C. Coligado,
University of the Philippines College of Agriculture.
Ingredients ( %Protein) Broiler Starter (1-6 weeks) (kg) Broiler Finisher (6-8 weeks) (kg.)
Ground yellow corn (8.7) 55.0 60.0
Salt 0.5 0.5 4.0 6.0 6.0
Rice bran (13.5) 5.0 5.0 5.0
Corn gluten meal (41.0) 4.0 6.0
Copra meal (20.4) 5.0 5.0
Soy bean oil meal (44.0) 16.5 8.0
Fish meal (16.3) 12.0 10.0
Molasses (3.2) 2.0
Ipil-ipil leaf meal (21.0) 1.0 2.0
Oyster shell flour 0.5 0.5
Vit.-Min.-mix 0.5 0.5
TOTAL 100 100 100 100
One of the factors that have improved the development of the broiler industry in our country is the availability
of efficient feeds and effective feeding management. Correct practices in feeding broiler chicks start during their first
day in the brooding house. An open type feeding trough or news paper sheets should be used during the chicks first few
days. Feeds spread over several layers of news paper sheets. These newspaper sheets must be changed everyday until
the chicks are big and strong enough to use the ordinary feeding trough.
LET US REMEMBER
Feed eaten by poultry birds are transformed into highly palatable and nutritious meat and eggs which are useful
to man for food and profit. Hence, the poultry raiser should pay careful attention to this very important item in poultry
production, otherwise there will be an unnecessary amount of feed waste and, consequently, lower profits.
Choose the best answer.
1. Which item below is not a function of water?
a. It acts as food carrier and tissue lubricant.
b. It furnishes heat and energy in the poultry’s body.
c. It regulates body processes and supports normal growth.
d. It supplies materials for the development and growth of bones.
2. Which statement below is not true to protein?
a. It aids in digestion and absorption.
b. It repairs broken tissues.
c. It maintains proper growth and development.
d. The greater parts of the animals body are made up principally of protein.
3. Select the function of carbohydrate below
a. It regulates body processes.
b. It furnishes heat and energy.
c. It acts as food carrier.
d. It supplies materials for growth and development.
4. What is the main function of fats?
a. It supplies the animal’s body with heat and energy.
b. It is utilized as material for fattening broiler.
c. It aids in the support of animal life.
d. It supplies materials in the manufacture of egg shells.
5. The function of vitamins to broilers is to _______.
a. support normal growth and reproduction
b. supply the animal’s body with heat and energy
c. supply materials for the development and growth of bones
d. utilized as a material for fattening broilers
_________________________________________________________________________________________________

ANIMAL PRODUCTION
Quarter 2: Week 6
Name: ___________________________________ Date: __________________
Score:
_________________
OBJECTIVES:
1. enumerate the essential nutrients needed by broilers;
2. discuss the functions of the different nutrients for broilers;
3. formulate a simple ration for broilers;
4. explain effective feeding practices for broilers; and
5. appreciate the value of efficient feed and effective feeding of broilers.
LESSON 3 KINDS OF FEEDS FOR BROILERS
LET US STUDY
Let Us Define
Antibiotics – a chemical compound generally produced by living organisms used in dilute solutions to destroy the growth
of bacteria.
Mortality – refers to the number of deaths in ratio to population.
Mash feed - (physical form) a mixture of feed ingredients in meal form
Pellet – (physical form) feed formed by compacting through mechanical means.
Antibiotics – a chemical compound generally produced by living microorganisms used in dilute solutions to destroy the
growth of bacteria.
Mortality – refer to the frequency or number of deaths in a given population.
Feeds for broilers are differentiated from each kind by their protein content. Feeds given during the early stages
of growth have higher protein content (22 to 24 percent) than those given during the later stages of growth. (19 to 20
percent).
The following table is a guide on what kind of feeds and the amount of feeds given (in grams) to broiler on
different ages (in days).
Feed Consumption Guide for broilers
AGE (DAYS) RATION GRAMS PER BIRD
1 to 7 Booster 85
8 to 14 Booster 125
15 to 21 Starter 225
22 to 28 Starter 345
29 to 35 Grower 429
36 to 42 Grower 637
43 to 49 Finisher 723
50 to 56 Finisher
Fresh and clean drinking water should also be provided to the chicks. Change water as often as necessary. It is a
good practice to add antibiotics to the drinking water. Antibiotics have beneficial influence on the growth rate, feed
conversion, and reduction of mortality.
Daily Water Requirement of Broiler (Per 100 Birds)
AGE AMOUNT ( GALLON)

1 0.45
2 1.10
3 1.50
4 2.00
5 2.04
6 2.70
7 3.20
8 4.10
System of Feeding Broilers

The all- mash, crumbled, and pelleted feeds are the most common forms of feeds given to broilers today. These
are adopted for hand feeding as well as the use of automatic feeders. Pelleting the feeds increases its palatability to the
chickens. But it adds a little to the cost.
LET US REMEMBER
Different feed ingredients vary in feeding value due to the difference in their nutrient contents, physical and
chemical properties, and the way they are prepared. Poultry raisers should know the different methods of feed
preparation to avoid waste of nutrients, time, and labor incurred through faulty feed preparation, and system of
feeding.
Choose the letter of the best answer to the following questions. Write the letter only in your activity notebook
1. Broiler feed is differentiated from each other by its
a. protein content b. availability c. palatability d. accessibility
2. Feeds given to broiler during their early stage of growth have
a. higher protein content b. lower protein content c. the same with older birds d. none of these
3. Which among the items below is not influenced by antibiotics?
a. growth rate b. rate of feathering c. reduction of mortality d. physical defects
4. Select from the choices the kind of poultry feeds having the highest protein content
a. chick booster b. broiler starter c. grower feeds d. finisher feeds
5. The protein content of broiler feed during the first week of feeding is _______.
a. 22 to 24 percent b. 21 to 22 percent c. 20 to 21 percent d. 19 to 20 percent
REFERENCES
ANIMAL PRODUCTION
Quarter 2: Week 7-8
Name: ___________________________________ Date: __________________
Score:
_________________
MODULE TITLE: FEEDING LAYING STOCKS
OBJECTIVES:
1. identify the kinds of feeds for layers;
2. determine the nutritive requirements; and
3. perform the systems of feeding of layers.
LESSON 1
KINDS, SOURCES, REQUIREMENTS OF A GOOD RATION AND PRINCILPES OF FEEDING LAYING HENS
Let Us Define
Ration – the amount of feed given to animals within 24 hours
Backyard poultry raising- the act of raising poultry in lots behind raisers residential houses for table eggs and meat for
the family
Semi-commercial poultry raising- raising poultry as a sideline in barrios or in farms Commercial poultry raising- raising
poultry for business or commercial purposes
Roughage- feeds high in fiber but low in digestible nutrients
Silage- green forage crops that are cut and fed in fresh condition to birds
Balanced ration – feed containing all the necessary nutrients needed for growth development and reproduction.
Feed supplement - a mixture of feed ingredients intended to supply the deficiencies in a ration
Meat scrap – a finely ground residue from animal tissues like hide trimmings, blood meal, and stomach contents.
Ipil-ipil leaf meal – dried ground ipil-ipil leaves containing not less than 22% protein.
Feedstuffs
Ration is the amount of feed consumed by an individual bird within a day. The ration should be adopted for the
purpose of its use. otherwise there will be waste of nutrients and the growth and development of birds will be
subsequently affected. A ration should also be balanced in order to furnish the essential nutrients in a proportion that
will properly feed flock for a certain length of time without the different feed ingredients A good ration should have the
following requirements:
1. It should be adapted to the purpose for which the birds are being fed
2. It must be attractive and palatable
3. A variety in the ration increases the chance of supplying all the nutritive needs of the birds.
4. The cost of ration should be reasonable.
Feeding Laying Hens (backyard, semicommercial, commercial)

1. Feed a balanced ration to supply proper nutrients for egg production.
2. Use at least three kinds of grains, whenever possible, to constitute 75 to 80% ration. Examples, rice, corn, sorghum.
3. Use at least one animal protein supplement to form 5 to 10% of ration. Examples, (a) fish meal, (b) shrimp meal, (c)
meat scraps.
4. Use one or more plant protein supplement to constitute 5 to 10 percent of the ration. Example, ipil-ipil leaf meal,
soybean oil meal, copra meal, and mongo bean meal.
5. Use a mixture of 50 – 50 animal and plant proteins to form 15% in the total ration.
6. Use at least one legume roughage, given as soilage (green feed) free choice (hens are at liberty to choose what they
like. Examples – tapilan leaves, centrosema vines, tropical kudzu vines, peanut vines, mongo vines, soybean vines.
7. Shell free choice – provides the bulk of calcium required for eggshell formation. Example – oyster shell and other sea
shells.
8. Use one- half kilo of native salt for every 45 kilos of total ration.
9. Provide fresh, clean drinking water at all times.
Principles of Feeding
The purpose of feeding is to supply the feed nutrients needed for maintenance, growth, fattening, and egg
production.
Maintenance
 The most important purpose of feeding is to maintain life.

 Maintenance requires more feed than what is needed for egg production, growth and fattening combined
 Feeds rich in carbohydrates and fats supply most of the energy needed for the heartbeat, for breathing, for
digestion, and other processes.
 A 2.2 kilo hen requires 32 liters of corn or its equivalent for one year.
 To find out how much corn is needed to maintain a hen for one year, multiply the weight of the hen by 8 and
add 11.35 kilos.
Egg Production
 The main purpose of feeding laying hens is to have as many eggs as possible.
 Excluding the amount of feed needed for maintenance, one kilogram of feed is needed to produce 15.4 eggs.
For example, a 2.2 kilo hen producing 200 eggs a year. (20015.4=13). If she needs 28 kilos for maintenance, the
total requirement will be (28 13 =41).
Fattening
 Some of the feeds consumed by hens are used to produce fat, and some hens fatten too easily. Such hens will
not be good layers.
 After the laying is over, the hens put on some fat to act as a reserve for her next egg-laying period.
 Feeds do not have the same value in producing eggs because they differ in
a. the amount of nutrients (protein, carbohydrates, fats, minerals, vitamins, water) which they contain
b. their palatability If hens do not eat them or eat only a little of them the feed has no or little value to the hens.
LET US REMEMBER
High egg production is possible only if the laying hens consume a sufficient amount of balanced ration every day.
HOW MUCH HAVE YOU LEARNED
Answer the questions below. Write the letter of your answer in your activity notebook.
1. It is the amount of feed consumed by an individual bird within a day.
a. balanced ration b. ration c. maintenance ration d .nutrients
2. Which is not considered as grain for layer feeds?
a. corn b. rice/palay c. sorghum d. root crops
3. Which of the following feed supplements does not come from plant protein?
a. ipil-ipil leaf meal b. soy bean oil meal c. copra meal d. meat scraps meal
4. The most important purpose of feeding is________.
a. to maintain life b. for egg production c. for fattening d. for growth
5. The main purpose of feeding laying hens is_________.
a. to get as many eggs as possible
b. to fatten the birds
c. to maintain the life of the bird
d. to promote growth and development
_________________________________________________________________________________________________
REFERENCES

Name: ___________________________________ Date: __________________
Score:
_________________
1. Which item below is not a function of water?
a. It acts as food carrier and tissue lubricant.
b. It furnishes heat and energy in the poultry’s body.
c. It regulates body processes and supports normal growth.
d. It supplies materials for the development and growth of bones.
2. Which statement below is not true to protein?
a. It aids in digestion and absorption.
b. It repairs broken tissues.
c. It maintains proper growth and development.
d. The greater parts of the animals body are made up principally of protein.
3. Select the function of carbohydrate below
a. It regulates body processes.
b. It furnishes heat and energy.
c. It acts as food carrier.
d. It supplies materials for growth and development.
4. What is the main function of fats?
a. It supplies the animal’s body with heat and energy.
b. It is utilized as material for fattening broiler.
c. It aids in the support of animal life.
d. It supplies materials in the manufacture of egg shells.
5. The function of vitamins to broilers is to _______.
a. support normal growth and reproduction
b. supply the animal’s body with heat and energy
c. supply materials for the development and growth of bones
d. utilized as a material for fattening broilers
6. Broiler feed is differentiated from each other by its
a. protein content b. availability c. palatability d. accessibility
7. Feeds given to broiler during their early stage of growth have
a. higher protein content b. lower protein content c. the same with older birds d. none of these
8. Which among the items below is not influenced by antibiotics?
a. growth rate b. rate of feathering c. reduction of mortality d. physical defects
9. Select from the choices the kind of poultry feeds having the highest protein content
a. chick booster b. broiler starter c. grower feeds d. finisher feeds
10. The protein content of broiler feed during the first week of feeding is _______.
a. 22 to 24 percent b. 21 to 22 percent c. 20 to 21 percent d. 19 to 20 percent
11 It is the amount of feed consumed by an individual bird within a day.
a. balanced ration b. ration c. maintenance ration d .nutrients
12. Which is not considered as grain for layer feeds?
a. corn b. rice/palay c. sorghum d. root crops
13. Which of the following feed supplements does not come from plant protein?
a. ipil-ipil leaf meal b. soy bean oil meal c. copra meal d. meat scraps meal
14. The most important purpose of feeding is________.
a. to maintain life b. for egg production c. for fattening d. for growth
15. The main purpose of feeding laying hens is_________.
a. to get as many eggs as possible
b. to fatten the birds
c. to maintain the life of the bird
d. to promote growth and development
II. Identification
16._____________________ the amount of feed given to animals within 24 hours
17._____________________ a chemical compound generally produced by living organisms used in dilute solutions to
destroy the growth of bacteria.
18._____________________ refers to the number of deaths in ratio to population.
19._____________________ the act of raising poultry in lots behind raisers residential houses for table eggs and meat for
the family
20._____________________ the process of dissolving and chemically changing the form of food in the stomach, so that it
can be assimilated by the blood and furnish nourishment to the body.
ANIMAL PRODUCTION
Quarter 3: Week 1-3
Name: ___________________________________ Date: __________________
Score:
_________________
MODULE TITLE: MAINTAINING POULTRY HEALTH AND SANITATION
OBJECTIVES:
1. discuss the importance of flock uniformity in egg production project;
2. explain the beneficial influence of proper lighting to the laying flock;
3. observe proper debeaking of chicks and pullets;
4. demonstrate proper culling in the laying flock;
5. keep accurate record of activities in the project, and
6. recognize the value of manipulative skill gained in this lesson.
LESSON 1
FLOCK UNIFORMITY, LIGHTING PROGRAM, DEBEAKING AND CULLING
LET US STUDY
Let Us Define
Debeaking /beak trimming – removing of a part of the upper and lower beak of the bird
Flock uniformity – a more or less equal weight of birds in the flock
Cannibalism – a condition where birds form the habit of feather picking, to the extent of eating their companions if not
controlled
Culling – the process of removing unproductive birds from the flock
Cauterize – burning wounds or injuries by means of a heated metal to prevent further infection
Molt- refers to the shedding of feathers among poultry birds.
Cull – act of removing unproductive birds
Pigmentation- color
Pliable – flexible
Vent – an opening, commonly small, for the passage of fluid, gasses
Pubic Bones – lower part of the abdomen
Flock Uniformity
If maximum performance is to be achieved, flock uniformity is very important. To be considered a uniform flock,
at least 80% of the birds should weigh within plus or minus 10% of the average flock weight. For example: if the average
weight of 100 birds is 300 grams, at least 80 birds should fall within 270 grams to 300 grams weight range. If the flock is
less than 80%uniform, check for overcrowding, inadequate feeder and watered space, and diseases condition in the
flock. Specific corrective measures must be instituted as quickly as possible. In conditions, birds that fall below 10% of
the average weight can be moved to a separate pens and put on a higher plane of nutrition(e.g. by feeding a starter
ration) to enable them to catch up.
Body weight of layers should be monitored during the laying period. In general, the layers should have weekly
increase in weight within the first 10 – 16 weeks of production, and a relatively constant body weight with slight gain
thereafter until culling. Failure to achieve standard weight during the laying period will result in reduced egg size and
subsequently a decrease in egg numbers
Lighting Program
Light control is a valuable tool to controll sexual maturity and to ensure maximum egg production and egg size.
Increasing day length during the growing period stimulates sexual maturity while decreasing or constant day length lows
it down.
To meet the lighting requirements of a flock, natural day light should be supplemented with artificial lights. A
light intensity equivalent for the following wattage of incandescent bulb per square meter of floor area should be
provided. From the beginning of 19 weeks (127 days) of age, artificial light intensity equivalent to 3 watts of
incandescent light or a minimum ¾ of a fluorescent light per square meter floor area should be provided and evenly
distributed inside the laying house. Light bulbs should be not more than 2.4 meters (8ft.) in height from floor of a laying
house.
Starting from the recommended lighting at 19 weeks of age, light hours should be increased by 15 minutes every
week or if this is not possible, 30 minutes every 2 weeks until a maximum 16 -17 hours of light per day is reached. These
maximum light hours should be maintained throughout laying period.
To obtain maximum effects of lighting program, consider the following:
 Light intensity in the laying house should not be less than the growing period.
 Artificial lights should be switched off 30 minutes after sunrise, and switched on 30 minutes before sunset.
 Bulbs and reflectors should be cleaned regularly. Busted bulbs should be replaced immediately.
 When increasing light hours, do it during the cooler predawn hours. This will encourage feed intake.
 During dark overcast days, use artificial lights all day.
 Never decrease light hours anytime during the laying period.
Dedeaking/Beak Trimming
Debeaking or beak trimming is the most effective method of preventing cannibalism, feather – picking or pick
out. It also helps in minimizing feed wastage. Debeaking is done by removing parts of the upper and lower beaks of the
birds.
Birds are usually debeaked at 5-10 days of age; only a small percentage of the birds will require re-debeaking
before being moved to the laying house.
The beak should be cut carefully and precisely. Important points to observe in using hot- blade debeakers are the
following:
 The debeaker blade should be heated to a glowing cherry red to ensure proper trimming and cauterization of
the beak.
 If debeaker adaptor for debeaking is available, debeak chicks below 2 weeks of age, insert the closed beak
squarely in the proper guide hole to trim 2mm. from the nostril or at least 1/2 of the beaks length.
 Cauterize the cut portion of the beak for 2 ½ seconds to prevent bleeding. Also, correct cauterization will
prevent undesirable regrowth of the beak.
 Avoid burning the birds tongue. This can be done by pressing a finger under the throat of the chicks during beak-
trimming.
Culling
Culling refers to the sorting hatching eggs, chicks, pullets, cockerels, hens and breeding males.
The presence of non-layers or poor layers reduces the efficiency of a laying flock. These birds require the same
time and attention as the good layers but are inefficient in converting feeds into eggs. Immediate culling of these
undesirable birds is necessary to maintain efficiency of the flock.
Reasons for Culling Hens
1. To eliminate the non layers and rid the flocks of unprofitable hens
2. To save on feeds
3. To give the remaining hens left room in the house and more feeding space
4. To increase egg production of each hen.
5. To reduce labor cost
6. To increase profit
7. To help guard against spread of disease
When to Cull
Culling should be practiced throughout the year.
Things to know before Culling
1. time of hatch
2. time bird began to lay
3. length of time in production
4. number of times the birds becomes broody
5. rate of molt – whether slow, moderate or rapid
6. size of eggs
7. rate of laying
8. management
How to Cull?
1. Use a catching crate to confine the hens.
2. Set the crate in front of the door used by the hens and drive them into the crate.
3. Fishing nets may also be used in catching hens in range.
4. In night culling, birds can be picked up without struggle.
What to look for?
Look for the following features and signs of a good layer.
A. Comb and wattle are naturally warm, large, fully developed, bright red, smooth and waxy in appearance. The face is
bright red and the eyes are bright, prominent and clear.
B. Pubic bones are spread apart, thin, pliable, and there is room for 3 to 4 fingers between them. Abdomen is expanded
and soft. Skin is loose, soft and pliable Vent is bluish-white, large, moist, expanded, soft and pliable
C. Pigmentation is the fading of the yellow pigment.Yellow pigment is gradually being bleached or loss in the pigmented
of the hen’s body. It takes about a month of laying to bleach the pigment to the point where it is nearly absent. The
pigments disappear from the following parts in the order as listed: a. vent b. eye ring c. ear lobe d. beak from the base to
the tip e. bottom of feet f. shank of leg from front to back g. hock and top of toes
D. Best layers are more bleached than poor layers
E. As the laying becomes longer, the feather become ruffled and rugged.
F. A good layer is a late molter
G. A good layer has a long laying period

Features or signs of a hen that is not laying and therefore should be culled:
A. Comb and wattle are shrunken, dull red and scaly. The face is dull red and the eyes – dull and somewhat cloudy.
B. Pubic bones are close together, not pliable, room for two fingers or less between them Vent is small, dry and round.
Abdomen is hard with plenty of fat, skin thick and coarse, room for only two fingers or less between keel and pubic
bones. Skin is hard, coarse, not pliable and there is plenty of fat. Pigmentation happens in yellow pigmented birds where
pigment is still present in the vent, eye-ring, and shank.
Record keeping
To monitor the performance of the flock, accomplish and keep the following records during the entire laying
period.
1. number of layers at housing time and daily inventory
2. mortality/ culling rate
3. cause of mortality/culling
4. need intake, total consumption and daily intake per bird
5. body weight
6. daily egg production and egg sizes
7. lighting program
8. medication
9. vaccination
10. incidence of diseases
11. any abnormal incidence such as power failure, typhoons hot weather etc.
Records must also be kept on expenditures (expenses) on feeds, housing, equipment cost and depreciation,
repairs, labor, electricity, medicines and revenues (income) sales of eggs, culls manures, feed bags, etc.
LET US REMEMBER
Egg producer must always see to it that the layers are comfortable and producing well. He should always be
aware of any unusual sign which may trigger off disease or affect productivity of the flock. He should check feeding and
management practices based from records kept.
Answer the questions below; Encircle the best answer.

1. Light control is a valuable tool for _______.
a. controlling sexual maturity
b. ensuring maximum egg production
c. increasing egg size
d. all of these
2. Debeaking or beak trimming is the most effective method of _______.
a. preventing feather-picking
b. avoiding cannibalism
c. minimizing feed wastage
d. all of these
3. Which is a sign of a good layer?
a. late-molter
b. eyes are dull and somewhat cloudy
c. vent- small dry and round
d. comb shrunken and dull red
4. How do you catch laying hens during culling?
a. Use a catching crate to confine the birds.
b. Run after the birds inside the poultry house until they get tired.
c. Feed the birds to facilitate catching.
d. Catch them at the middle of the night.
5. What factors should be considered when culling?
a. rate of laying
b. rate of molting
c. length of time in production
d. all of these
11. Enumeration
1. What are the advantages of the maximum effects of lighting program in broiler production?
2. Reasons for Culling Hens?
3. What are Things to know before Culling?
________________________________________________________________________________________________
REFERENCES
SEDP SERIES 1. Hand-outs, Pamphlets, One Poultry Production A Primer on Animal Husbandry By Anacleto B. Coronel, MS., DVM.

ANIMAL PRODUCTION
Quarter 3: Week 4
Name: ___________________________________ Date: __________________
Score:
_________________
MODULE TITLE: MAINTAINING POULTRY HEALTH AND SANITATION
OBJECTIVES:
1. enumerate the common pest, parasites, and diseases of poultry;
2. discuss appropriate prevention and control of common poultry diseases;
3. identify common pests, parasites, and diseases of poultry their symptoms, treatment, and control;
4. prepare and undertake vaccination and medication for broilers and layers; and
5. appreciate the value of proper hygiene and sanitation not only applied to human but also to animals, as well.
LESSON 2
POULTRY PARASITES AND DISEASES: THEIR PREVENTION AND CONTROL
LET US STUDY
Let Us Define
Disease- the impairment that interrupts the performance of the vital function of the poultry.
Parasite- one that lives on or in another organism to obtain its food
Hygiene- cleanliness
Sanitation- removal of materials injurious to health
Infectious- transmitted
Susceptible- easily affected
Inclement weather- bad weather
Outbreak- violent break of disease affecting large number at once
Veterinarian- any person authorized to practice veterinary medicine.
Poultry diseases are one of the major setbacks in poultry production. A disease is an impairment that interrupts
or modifies the performance of the vital functions of poultry. It is usually characterized by inherent weakness. Poultry
raisers suffer considerable losses when their birds are attacked by diseases. The infestation of diseases poses a grave
threat to the poultry industry. Some poultry raisers are never able to recover from losses due to diseases.
However, diseases should not be considered as the ultimate deterrent to raising poultry because diseases can
be controlled and prevented.
When diseases start in a flock, the most important thing to do is to act quickly to prevent the disease from
spreading. It is only through prompt action and care that ravages of poultry diseases may be reduced to the minimum.
Precautionary measures should be undertaken immediately and, whenever possible, treatment should begin at once.
For the prevention of infectious diseases, observe the following guidelines:
1. Construct poultry houses that will provide adequate ventilation and facilitate cleaning, disinfection, and
maintenance of sanitary conditions. Poultry houses should preferably be fenced with chicken wire or any other suitable
materials to provide protection from other animals that may serve as carriers of diseases or be a nuisance to the general
comfort of the flock.
2. Provide the flock with comfortable quarters equipped with proper fixtures. Overcrowding, lack of feeding and
watering space and substandard brooding procedures can easily cause the outbreak of a disease.
3. If possible, practice the all-inall-out methods of raising poultry to allow a rest period between operations.
Periodic complete depopulation is an efficient way to eliminate infectious organisms from the farm as many of these
cannot survive a long period of time without a susceptible host.
4. Purchase stocks from reputable sources. Well established hatcheries usually have better management and
health practices that produce better-quality, disease- free, and disease resistant chicks.
5. As much as possible, the flock should not be exposed to stresses such as inclement weather, extremes in
temperature, series of vaccination shipment from faraway places. Feed and water deprivation which can, undermine the
resistance of birds to infection. Since some of these stresses cannot be avoided, painkilling / soothing measures must be
instituted to lessen their adverse effects. The uses of antibiotic-vitamin-mineral supplementations are practical to hasten
the adaptive efficiency of the chicken’s body and help discharge the infection.
6. Use nutritionally balanced feeds and rations, and provide clean drinking at all times. Malnutrition can cause
specific diseases or make the flock susceptible to other diseases.
7. Practice effective management of poultry manure and other animal waste. These are possible sources of
infection, organisms, and parasites which can bring health risk to the flock. Properly disposed animal manure and
excrements can be processed into fertilizers for plants.
8. Isolate sick poultry and disposed of dead birds immediately so as not to spread infection by contaminating the
feeds, water, and equipment.
9. Maintain poultry records. These records are useful gauges in determining the profitability and efficiency in
production and in keeping track of the general health problems encountered in the project.
10. Consult the services of veterinarian in case of an outbreak of a disease which is beyond your control. Almost
all disease are easier to cure at the early stages of infection. Likewise, the spread of diseases is easier to arrest at the
start of outbreak.
Disease outbreak can be prevented by instituting the following vaccination program.
Age of Birds Type of Vaccine Route of Administration Remarks

8-10 days NCD or Avian Pest Vaccine Intranasal Chicks from unvaccinated
parents maybe vaccinated
as early as 3 days of age
21-24 days Fowl Pox Vaccine Wing web May not be given to areas
when the disease is not
common
26-28 days NCD Intranasal or Intramuscular Chick protection 10-14 after
vaccination.
COMMON DISEASES OF POULTRY AVIAN PEST

(New Castle Disease)
Cause New Castle Disease Virus
 Direct contact with the nasal and mouth discharges of infected birds
 Airborne transmission
Transmission  Through mechanical means such as being carried by birds, predators, etc.
 Farm visitors with contaminated clothes and shoes
 Sharp drop in feed intake; egg production stops or got scanty
 In your birds , gasping, coughing, rattling of the windpipe, coarse chirping,
Signs paralysis, walking backward and circling, high mortality and rapid spread
Prevention  Vaccination, consult your veterinarian for a program suited to your operation
 Disinfecting all watering and feeding equipment
 Isolating birds from healthy ones
CHRONIC RESPIRATORY DISEASE (CRD)
Cause Mycoplasma gallisepticum
Transmission  CRD organism is egg-borne; contacted exposure with infected flock
 Airborne
 Contaminated feed, water and farm equipment. Direct contact with the nasal
and mouth discharges of infected birds
Signs  Tracheal rales, sneezing, coughing, watery or sticky discharge from the nostrils,
swelling of the face.
 Foamy exudates in the eyes
 Feed consumption is reduced and birds lose weight
 Rapid spread, decreased egg production and hatchability
anticipation  Broad spectrum antibiotics, either by injection or mixed with the feeds or
drinking water
 Rigid sanitation
FOWL POX
Cause Virus
 Spread by mosquitoes which feed on pox-infected birds; direct contact
Transmission  Mechanically transmitted by visitors, wild birds and predator
 Dry form-characterized by the formation of black wart-like nodules on the skin of
the face, in the region of the comb, wattles, and around the eyes, causing the
Signs latter to swell and close. There is usually profuse eye discharge.
 Wet form-characterized by the presence of whitish yellow growth of the
pharynx, larynx, and windpipe. Because of the growth, there is difficulty in
breathing which will result in death
Prevention  Vaccination with fowl pox vaccines. Control the mosquitoes by spraying with
insecticides
Treatment  There is no effective treatment against the disease. In the wet form, removal of
the wart-like growth in the throat usually leads to recovery. In the dry form. the
early application of tincture of iodine directly on the wart-like growth has been
found to give beneficial results
INFECTIOUS CORYZA ( Colds or Sipon)

Cause Haemophilus gallinarum
 Through the air, direct contactor through contamination of the feed , water
Transmission equipment
 Sudden change in temperature
 Unsanitary housing conditions
 Swelling of the face and wattles and discharge from the nostrils, which at first is
watery, But becomes sticky and with foul odor as the disease progresses
Signs  Decrease in feed intake
 In laying flock, egg production decreases
Prevention  Strict sanitation of the farm. Isolate sick birds immediately
 Avoid stress conditions
Treatment  Broad spectrum antibiotics applied in feed and water and sulfa preparation are
recommended
Other Common Poultry Diseases and Their Treatment and Control:
1. Avian Malaria. This is a protozoan infection of the blood stream in tropical areas which is spread by mosquitoes.
Avian malaria is characterized with the chickens dropping their heads and frequent chilling. It causes reduced egg
production and eventually results to mortality. There is no known effective treatment. However, maintenance of
sanitation and hygiene through proper drainage will eliminate the growth of the mosquito carriers to prevent this
disease.
2. Infectious Bursal Disease (Gumboro). This is a highly contagious viral infection which can cause severe mortality and
reduce growth rate in chicks from two to six weeks of age. The disease is prevalent whatever poultry is kept. Live and
dead vaccines are available. These vaccines can induce high levels of maternal antibodies in chicks which give protection
for about four to five weeks
3. Cage Layer Fatigue. This ailment is characterized by paralysis with thin brittle bones which frequently fracture. It
occurs in high producing commercial layers kept in cages. Most often, it is associated with deficiency of calcium and
phosphorous in the diet. Treatment with Vitamin D and extra phosphorous may be helpful.
4. Scaly Leg is caused by mites burrowing under the scales of the poultry’s legs and feet As a result, the shanks become
enlarged and roughened, and in serious cases, the affected birds may become lame. The disease may be treated by
brushing off the crust after soaking the legs in soapsuds, and coating the clean portions with creolated Vaseline. Dipping
the legs in kerosene and coconut oil mixture of one to one proportion is another effective treatment for scaly leg.
5. Coccidiosis. This disease is one of the most dangerous diseases among poultry. It is caused by small protozoan
parasites called coccidian which attack the digestive system. Chicks from two weeks to three months old are highly
susceptible. Chicks suffering from this disease become droopy and depressed.
Among the Internal and External Parasites the Infect Poultry are the following:
1. Intestinal Worms. The most common intestinal worm is the roundworm and tapeworm. Roundworms are long,
cylindrical, and vary in size from a centimeter or less to more than ten centimeters in length. Tapeworms are long, flat
and segmented. Young birds that are affected with intestinal worms become very thin, dull and sleepy. Drugs to control
worms are available in the local market
2. Lice do not cause serious harm to adult fowls, except when they are heavily infested, when chicken lose vigor and
become susceptible to other diseases. Laying flocks heavily infested with lice will not lay eggs regularly. A good insect
powder like sodium fluoride may be sprinkled underneath the feathers to kill the lice. Nicotine sulfate solution applied in
the upper surface of the roost will also keep the flocks free from lice.
3. Mites. Layers are disturbed by mites. Infested young chicks lose their vigor and vitality and become emaciated.
Effective preventive measures against mites are cleanliness, dry surroundings, good ventilation, and sufficient sunlight.
To control mites, nest that is badly infested should be burned and roost, nest, and walls of the house should be painted
with nicotine sulfate solution.
LET US REMEMBER
Diseases should not be considered as the ultimate deterrent to raising poultry because diseases can be
prevented and controlled
Answer the following questions correctly; Encircle your answer.
1. What is the most important thing to do when disease starts in a flock?
a. Prevent the disease from spreading.
b. Let the disease attack the flock.
c. Dress all birds affected with the disease.
d. Market all your stocks.
2. An impairment that interrupts the performance of the vital functions of poultry is called _______.
a. disease b. parasites c. inclement weather d. all of these
3. Disease infestation is more likely to occur when birds are _______.
a. overcrowded
b. lack of feeding and watering space
c. improper hygiene and sanitation
d. all of these
4. A practical way to hasten the adaptive efficiency of chickens to discharge infection is to _______.
a. expose birds to inclement weather.
b. deprive them of feed and water.
c. expose them to extreme temperature. .
d. use antibiotic- vitamin-mineral supplements
5. Possible sources of infection which can bring health risk to the flock are _______.
a. unsanitary surroundings
b. improper disposal of manure
c. improper disposal of dead birds
d. all of these
II. Enumeration
1. What are the guidelines of prevention of infectious diseases?
__________________________________________________________________________________________________
REFERENCES

Name: ___________________________________ Date: __________________
Score:
_________________
Direction: Answer the following test items. Encircle your answer.
1. Light control is a valuable tool for _______.
a. controlling sexual maturity
b. ensuring maximum egg production
c. increasing egg size
d. all of these
2. Debeaking or beak trimming is the most effective method of _______.
a. preventing feather-picking b. avoiding cannibalism c. minimizing feed wastage d. all of these
3. Which is a sign of a good layer?
a. late-molter b. eyes are dull and somewhat cloudy c. vent- small dry and round d. comb shrunken and dull red
4. How do you catch laying hens during culling?
a. Use a catching crate to confine the birds.
b. Run after the birds inside the poultry house until they get tired.
c. Feed the birds to facilitate catching.
d. Catch them at the middle of the night.
5. What factors should be considered when culling?
a. rate of laying b. rate of molting c. length of time in production d. all of these
6. The layers should have weekly increase in weight of production.
a.the first 10 – 16 weeks of b.5 days c. 15 – 20 weeks d. last day of the month
7. Birds are usually debeaked at what age?
a. 5-10 days of age b.15 days c. day old d. 25 days
8. What is the most important thing to do when disease starts in a flock?
a. Prevent the disease from spreading.
b. Let the disease attack the flock.
c. Dress all birds affected with the disease.
d. Market all your stocks.
9. An impairment that interrupts the performance of the vital functions of poultry is called _______.
a. disease b. parasites c. inclement weather d. all of these
10. Disease infestation is more likely to occur when birds are _______.
a. overcrowded
b. lack of feeding and watering space
c. improper hygiene and sanitation
d. all of these
11. A practical way to hasten the adaptive efficiency of chickens to discharge infection is to _______.
a. expose birds to inclement weather.
b. deprive them of feed and water.
c. expose them to extreme temperature. .
d. use antibiotic- vitamin-mineral supplements
12. Possible sources of infection which can bring health risk to the flock are _______.
a. unsanitary surroundings
b. improper disposal of manure
c. improper disposal of dead birds
d. all of these
13. Which is not true when maintaining a high quality of eggs for market?
a. Dirty eggs must be washed and rinsed.
b. Dirty eggs should be cleaned with water that is warmer than the eggs.
c. Dirty eggs should be washed with cold water then dried under the sun.
d. Dirty eggs should be cleaned before they are marketed.
14. Which is true about clean and quality eggs?
a. command a better price
b. command a lower price
c. buyers prefer to buy spoiled eggs
d. low hatchability
15. The classification of eggs according to their sizes and quality is called______.
a. grading b. sorting c. marketing d. harvesting
16. The weight of a peewee egg is__________.
a. below 41 grams b. 41 – 47 grams c. 48 – 54 gram d. above 68 grams
17. Among the choices below, select the biggest and heaviest eggs.
a. large eggs b. jumbo eggs c. medium eggs d. extra large eggs
18. The ideal temperature for storing eggs is_________.
a. 13 – 15ºC b. 13 – 15ºC c. 55 – 560ºC d. all of these
19. Egg should be stored in a room with relative humidity of__________.
a. 7o – 8o% humidity b. 7o – 75% humidity c. 13 – 15% humidity d. 55 – 60% humidity
20. What should be done to control the growth of mold and fungi in the egg storage room?
a. Walls and floors should be applied with disinfectants.
b. Walls and floors should be kept humid.
c. Doors and windows should be closed to avoid entrance of fungi.
d. Windows should be open to let sunshine come in.
21. Eggs should be collected at least___________.
a. 3 – 4 times a day b. 2 – 3 times a day c. once a day d. all of these
22. For an appropriate material for egg collection, one may use_________.
a. woven basket b. empty sacks c. empty cans d. wooden box
23. Eggs must be stored in the egg tray with________.
a. small end down b. small end up c. upside down d. any position
24. To avert the danger that eggs might be broken or extremely dirty, eggs should be___________.
a. collected 2 – 3 times a day b. collected 3 – 4 times a day c. collected once a day d. all of these
25. Shaking or jarring eggs may_____________.
a. rapture the internal membranes b. increase the weight of the eggs
c. improve the quality d. clean the eggshells
26. What management practice is vital prior to marketing of eggs?
a. grading b. jarring c. shaking d. storing
27. The eggs should be sorted according to____________.
a. the condition of their content b. their cleanliness
c. their shape d. their color of the eggshells
28. What is most common intestinal worm?
a. roundworm and tapeworm b. lukewarm c. ascaris d. hilment
29. This disease is one of the most dangerous diseases among poultry.
a. Coccidiosis b. Scaly Leg c. Infectious Bursal Disease d. Avain Malaria
30. The impairment that interrupts the performance of the vital function of the poultry.
a. Diseases b. Intestinal Parasites c. Avian Malaria d. Scaly Leg

ANIMAL PRODUCTION
Quarter 3: Week 5-6
Name: ___________________________________ Date: __________________
Score:
_________________
MODULE TITLE: HARVESTING AND MARKETING POULTRY PRODUCTS
OBJECTIVES:
1. harvest, sort and store eggs using materials in accordance with industry standards; and
2. identify market for poultry products.

Let us find out how much you already know about handling, sorting, storing and marketing eggs. Select the letter
of your answer and write it in your activity notebook.
1. Which is not true when maintaining a high quality of eggs for market?
a. Dirty eggs must be washed and rinsed.
b. Dirty eggs should be cleaned with water that is warmer than the eggs.
c. Dirty eggs should be washed with cold water then dried under the sun.
d. Dirty eggs should be cleaned before they are marketed.
2. Which is true about clean and quality eggs?
a. command a better price
b. command a lower price
c. buyers prefer to buy spoiled eggs
d. low hatchability
3. The classification of eggs according to their sizes and quality is called______.
a. grading b. sorting c. marketing d. harvesting
4. The weight of a peewee egg is__________.
a. below 41 grams b. 41 – 47 grams c. 48 – 54 gram d. above 68 grams
5. Among the choices below, select the biggest and heaviest eggs.
a. large eggs b. jumbo eggs c. medium eggs d. extra large eggs
6. The ideal temperature for storing eggs is_________.
a. 13 – 15ºC b. 13 – 15ºC c. 55 – 560ºC d. all of these
7. Egg should be stored in a room with relative humidity of__________.
a. 7o – 8o% humidity b. 7o – 75% humidity c. 13 – 15% humidity d. 55 – 60% humidity
8. What should be done to control the growth of mold and fungi in the egg storage room?
a. Walls and floors should be applied with disinfectants.
b. Walls and floors should be kept humid.
c. Doors and windows should be closed to avoid entrance of fungi.
d. Windows should be open to let sunshine come in.
9. Eggs should be collected at least___________.
a. 3 – 4 times a day b. 2 – 3 times a day c. once a day d. all of these
10. For an appropriate material for egg collection, one may use_________.
a. woven basket b. empty sacks c. empty cans d. wooden box

ANIMAL PRODUCTION
Quarter 3: Week 5-6
Name: ___________________________________ Date: __________________
Score:
_________________
OBJECTIVES:
1. explain the proper way of gathering and collecting eggs;
2. discuss proper handling of eggs when gathering;
3. identify the materials to be used in gathering, sorting and storing eggs;
4. classify eggs according to the Bureau of Products Standards;
5. demonstrate storing of eggs properly; and
6. recognize the value of carefulness when gathering, collecting and storing eggs
LESSON 1
HARVEST, SORT, AND STORE EGGS
Gathering- act of harvesting
Storage- safekeeping for future use
Egg grader- device used in sorting eggs
Gather Eggs Regularly
This is done to have quality egg for the market. Use an open woven basket for gathering eggs. It is good to
collect eggs two to three times a day to avert the danger of being broken or becoming extremely dirty by hens
treading on them. Any violent motion on the egg such as shaking and jarring should be avoided, as this can rapture
the internal membranes and the eggs are useless for incubation. Any egg unfit for hatching should be set side for
consumption.
To maintain the quality of eggs, dirty eggs must be washed and rinsed with clean water that is warmer than
the eggs within the hour they are picked from the nest. It is important to clean dirty eggs before they are marketed so
that eggs may command a better price
Handling and sorting Eggs

After egg collection, eggs are usually sorted out according to sizes. To small farm units, a manual eggg rader is
sufficient
However, in large layer operations, automatic egg-grader machines are needed.
The eggs should also be sorted according to the condition of their content, cleanliness, the shape and color of
the eggshell.
The Standards for Size as set by the Bureau of Product Standards are the following:
Size Weight / Bird

Peewee below 41 grams
Small 41 - 47 grams
Medium 48 – 54 grams
Large 55 – 61 grams
Extra Large 62 – 68 grams
Jumbo Above 68 grams
Eggs must be stored with the small end down on clean trays. Ideally, store eggs in a cool room 13 – 15 o C (55 -
560 o F) with 70- 75 % humidity. To control growth of molds and fungi, because of high humidity walls and floors of
the egg room should be scrubbed frequently with a suitable disinfectant. Always keep the egg room clean and free
from odorous materials. Eggs can easily absorb odors from these materials.
LET US REMEMBER
To maintain the quality of eggs we should follow proper handling of eggs during harvesting, sorting and
storing to ensure maximum profit.
Answer the questions below. Write only the letter of your answer in your activity notebook.
1. Eggs must be stored in the egg tray with________.
a. small end down b. small end up c. upside down d. any position
2. To avert the danger that eggs might be broken or extremely dirty, eggs should be___________.
a. collected 2 – 3 times a day b. collected 3 – 4 times a day c. collected once a day d. all of these
3. Shaking or jarring eggs may_____________.
a. rapture the internal membranes b. increase the weight of the eggs
c. improve the quality d. clean the eggshells
4. What management practice is vital prior to marketing of eggs?
a. grading b. jarring c. shaking d. storing
5. The eggs should be sorted according to____________.
a. the condition of their content b. their cleanliness
c. their shape d. their color of the eggshells
______________________________________________________________________________________________
REFERENCES
ANIMAL PRODUCTION
Quarter 3: Week 7
Name: ___________________________________ Date: __________________
Score:
_________________
OBJECTIVES:
1. explain the most profitable way of marketing broilers and poultry eggs;
2. discuss the market types of broilers; identify best season when broiler is in its peak demand;
3. distinguished the desirable features of quality broilers for the market;
4. market their poultry meat and eggs in the most profitable way; and
5. recognize the value of dignity of labor.
LESSON 2
MARKETING POULTRY PRODUCTS
Demand- desire
Supply- goods, commodities
Consumers- buyers
Diners- eaters
Middlemen – any person who acts as an agent in selling goods; one who buys in bulk and sell it for retails to
consumers Profit – amount of money derived after deducting the expenses from the total sales
Market – place where goods are sold
Marketing Broilers
Many businessmen consider marketing as a part of the production cycle. To have adequate income from broiler
production, marketing should be efficiently and effectively planned. One must survey good market outlets to establish a
successful marketing system.
The most profitable way to market broilers is by directly selling live broilers to the consumers. The products of
most small-scale broiler projects are sold in this manner. Better profit is attained by eliminating the services of
middlemen and promptly disposing of broilers as soon as they reach the ideal market age.
Market Types of Broilers

The market types of broilers are classified into three groups, namely, large, medium, and small. A pair of large
broilers weighs from 3.75 to 4 kilograms or 1.87 to 2 kilograms each. Large broilers are used extensively as fryers and are
in great demand during the holiday seasons. Medium broilers weigh from 1 to 1 ½ kilograms each. The medium broiler is
very popular and commands the highest price during the broiler season. Small broilers weigh from ½ to 1 kilogram. This
grade of broiler is the most expensive for the consumer and is used only in hotel and restaurant trade. Among the three
types, small broilers are the most expensive from the standpoint of both supply and demand, especially during the
season of high prices.
Broiler raisers should always aim to give products with which the market is familiar and for which has
designated its intention to pay a premium. Uniformity in the characteristics such as weight, color, condition of the flesh
and absence of feathered shanks make for high prices.
Desirable Features of Broilers for Market
In order to meet market requirements and the demands of the trade, a chicken should meet the following standards:
 It should be full-feathered and well filled out, specially the breast and thigh.
 It should have a compact form because large bones give a rangy and lanky appearance to the bird when dressed.
 Its meat should be of good quality. This means that it must be tender, juicy, and free from excessive connective
tissue.
 It should have yellow skin and shanks as this command the highest price.
 It should be light or white-feathered First- class broilers have a small comb and wattles, small shanks and feet,
and short legs.
Marketing Eggs
A greater portion of eggs produced in the farms, backyards and other sources should be fresh when marketed.
This means that the eggs have not been handled unnecessarily nor have been treated. However, if production is heavy
and there is less demand for eggs in the market, surplus eggs may be preserved in cold storage for future use. Other egg
producers practice other preservation methods like the use of lime water and immersion of eggs in boiling water for a
short period.
To be successful in egg production, it is not enough to produce eggs at a high level of efficiency. It is important to
establish a marketing scheme where outlet of your produce is always available especially when layers are raised
commercially. Where chickens are raised in a small numbers, eggs produced may be used for home consumption or sold
directly to consumers. Whether eggs are produced in large or small quantities, a method should be adapted to ensure
the availability of fresh eggs to the consumers.
LET US REMEMBER
Marketing involves knowledge on the law of supply and demand. When the supply is low the demand is high,
and usually the price is high. To expect returns plan the right time of producing more. Do this especially when the price
of the product is high and there is great demand. Always remember that profit making is the goal of any business
venture.
Choose the best answer. Write the letter only of your answer in your activity notebook.
1. Market types of broilers are classified into three. Which is not included?
a. large b. medium c. small d. extra large
2. Large broilers are used extensively for_____________
a. fryers b. layers c. broilers d. all of these
3. Which is not a desirable feature of broilers for market?
a. full feathered and well – filled out in the breast and thigh
b. yellow skin and shanks
c. light or white-feathered
d. big comb, wattles, shanks and feet
4. The most profitable way to market broilers is_______________.
a. direct selling retain to consumers
b. selling to middlemen
c. selling directly to the market
d. selling it dressed to the market
5. Greater portion of eggs produced in the farm and in the backyard are
a. marketed as fresh b. marketed as processed c. marketed as boiled d. all of these
__________________________________________________________________________________________________
REFERENCES
ANIMAL PRODUCTION
Quarter 4: Week 1-2
Name: ___________________________________ Date: __________________
Score:
_________________
MODULE TITLE: RECORD KEEPING
OBJECTIVES:
1. identify records to be kept in a poultry enterprise; and
2. analyze records that are kept in a poultry enterprise.
PRE TEST
Answer the questions below honestly. Write the letter only of the correct answer.
1. Which record shows a clear and specific picture of the quantity, value, source and other related information of all
expenses incurred?
a. cost of production record
b. expense record
c. loss and mortality record
d. production record
2. What record determines the total number of existing birds at any particular period of time?
a. loss of mortality record
b. production record
c. cost of production record
d. feed consumption record
3. Which is not an advantage of keeping an accurate record?
a. Stimulates your interest in the work.
b. Strengthens love for the business.
c. Increases / pride in your achievements.
d. Saves additional work for the raiser.
4. What do you think will happen to your project without a definite recording system?
a. Knowledge on management concerning finances would be difficult to recall.
b. You will not be able to pinpoint what needs to be improved in the business.
c. You will not be able to determine whether the business is gaining or loosing.
d. All of these.
5. What record will show you how your products are marketed?
b. loss and mortality record
c. feed expenses record
d. return on investment record
6. Keeping record is a vital tool for future planning in a poultry project. Which is not true?
a. Record serves as a guide in determining management problems.
b. Record is useful because it shows the future and past status of the project.
c. Record shows the direction and viability of the project.
d. Record creates an additional expense for the project.
7. You have this following data in your broiler project: One hundred broilers are ready for market Average weight of
broilers is 1.5 kg. Cost of per kg. live weight is 95 pesos Total cost of production is 9,700.00 pesos What is the total
live weight of your broilers?
a. 100 kg. b.. 150 kg. c. 175 kg. d. 250 kg
8. Using the same data in number 7 how much did you gain in your project?
a. 14,250 pesos b. 9,700 pesos c. 4,550 pesos d. 5,054 pesos
9. If the percentage of egg production per day is 75% and the number of layers is 150, how many eggs are laid daily?
a. 112.50 eggs daily b. 121.05 eggs daily c. 211.50 eggs daily d. 150.20 eggs daily
10. What is the approximate number of eggs to be collected in five months if the average percentage of egg
production of 150 layers within that period is 75%?
a. 16,875 eggs b. 18,675 eggs c. 17,578 eggs d. 15,687 eggs
__________________________________________________________________________________________________
REFERENCES
ANIMAL PRODUCTION
Quarter 4: Week 1-2
Name: ___________________________________ Date: __________________
Score:
_________________
MODULE TITLE: IDENTIFY/ACCOMPLISH RECORDS TO BE KEPT IN POULTRY ENTERPRISE
OBJECTIVES:
1. identify the records to be accomplished in a poultry production enterprise;
2. accomplish the different important records of poultry production enterprise; and
3. appreciate the value of keeping accurate and up-to date records in any business venture.
LESSON 1
IDENTIFY/ACCOMPLISH RECORDS TO BE KEPT IN POULTRY ENTERPRISE
Accurate – exact precise, free from doubt
Profit – income or proceeds derive from the conduct of a production enterprise
With the many activities and details related to the management of poultry production enterprise, keeping of
records should be carefully attended to. When accurate records are kept, the poultry raiser will be able to determine
whether the business is gaining or not. Without accurate recording system, knowledge on management practices
concerning finances would be difficult to recall. Besides, straining your memory, you will not be able to pinpoint what
needs to be improved in the business. If records are kept accurately, your interest in the work is stimulated, love for
the business is strengthened , and price in your achievement will be increased.
The volume of records to be kept depends upon the volume of transactions and the kind of enterprise being
undertaken. A simple system of keeping records will not only help in the proper management of the project but will
also serve as future reference for the improvement of the business. The following are the suggested formats of
important records to be kept and maintained in poultry production.
Keeping Records of Broilers

FEED RECORD
DATE QUANTITY VALUE NUMBER REMARK
JAN.1 8.5KG. 231.20 100 OPEN TYPE
JAN.2
JAN.3
JAN.4
JAN.5
JAN.6
The sample data entered in the feed record as shown in the table is based on the following assumptions:
The amount of feeds consumed per bird during the first four days is 85 grams The cost of a 50 kg. bag of
booster is 1,360 (27.20 per kilo) There are 100 broiler chicks to raise System of feeding used is open-type feeding
Expense Record
DATE EXPENSE ITEM QUANTITY VALUE SOURCE REMARKS
May 10,2008 Booster Feed 2 sacks 1,360 JRS Poultry Delivered Free
Supply
May 11, 2008 Antibiotic 500 ml 300
TOTAL
The expense record will show you a clear and specific picture of the quantity, value, source, and other related
information of all expenses incurred during the duration of your project. The total cost of expenses in all the
items is subtracted from the total sales in order to determine your profit. Even if expenses are recorded, it is always
wise to keep receipts for further reference
Loss and Mortality Record

Date Number of birds Age ( months ) Cause of loss Bird’s Value Total Number of
lost Days Live birds
May 11 , 2008 1 2 days Weakness P 75.00 99
Total
It will be easy to determine the total number of existing birds at any particular period of time if loss or
mortality is recorded. This information is necessary from the point of view of computing feed and water
requirements. Likewise, knowing the cause of loss or mortality would make the poultry raiser more careful to avoid
subsequent losses.
Cost of Production Record

Date Qty. Unit Particulars Unit Amount Remarks
Cost
Total
There are two products which can be sold in poultry production, namely: the meat which could either be sold in live
weight and dressed weights the eggs and manure. The total sale less expenses is your profit.
Keeping Records of Layers

Keeping records is a vital tool for future planning in a poultry project. It serves as guide in determining
management problems, diseases 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. Performance of layers generally relate to egg production efficiency which
serves as the barometer of feeding and other management practices.
Egg production efficiency is measured by:
 Percentage of eggs laid on hen per day basis. In this method, egg production of live birds on a given day is
divided by the number of layers in the same day and multiplied by 100. This will show the percent of the
layers that have laid eggs for the day.
 Percentage of eggs laid on a hen’s per house basis. This method is used when egg production is related to the
number of hens per house at the start of the laying period. It is computed by determining the number of eggs
collected on a particular day divided by the number of hens placed in a house at the start of the laying period
and multiplied by 100. This reflects also the cumulative decrease or depletion of layers due to culling and
mortality.
Important records to keep in a poultry project include feed expenses, loss and mortality, cost of production,
and sales records.
The importance of these records and sample of each record is already presented in the broiler production
record.
Since more time is needed to raise layers than broilers; it is essential that laying and vaccination records
should also be kept.
Gaining – earning profit

Cost of expense – amount of money used in operating a business
Gross sales – total amount of money derive after marketing one’s product
Cost of Production – amount spent for the business enterprise

Answer the questions below. Write the letter of the correct answer in your activity notebook.
1. Which record shows a clear and specific picture of the quantity, value, source and other related information of all
expenses incurred?
b. expense record
c loss and mortality record
d. production record
2. What record determines the total number of existing birds at any particular period of time?
a. loss of mortality record
b. production record
c. cost of production record
d. feed consumption record
3. Which is not an advantage of keeping an accurate record?
a. Stimulates your interest in the work.
b. Strengthened love for the business.
c. Increase pride in your achievements.
d. An additional work for the raiser.
4. What do you think will happen to your project without a definite recording system?
a. Knowledge on management concerning finances would be difficult to recall.
b. You will not be able to pinpoint what needs to be improved in the business.
c. You will not be able to determine whether the business is gaining or loosing.
d. all of these
5. What record will show you how your products are marketed?
b. loss and mortality record
c. feed expenses record
d. return on investment
Make an example of different broiler production records; follow the format presented in the lesson.
REFERENCES
ANIMAL PRODUCTION
Quarter 4: Week 3
Name: ___________________________________ Date: __________________
Score:
_________________
MODULE TITLE: ANALYZE RECORDS KEPT IN POULTRY PRODUCTION ENTERRPRISE
OBJECTIVES:
1. compute gathered data in a poultry production enterprise;
2. analyze gathered data in a poultry production enterprise; and
3. develop honesty in computing and analyzing gathered data to come up with accurate results.
LESSON 2
ANALYZE RECORDS KEPT IN POULTRY PRODUCTION ENTERRPRISE
Data – fact or figures from which conclusions may be drawn
Analyze – examine
The analysis of production should be simple to suit the needs of backyard and small-scale poultry raisers.
Expenses such as depreciation cost and the use of poultry house and interest on capital are not included in the
following sample analysis.
This exercise is designed for you to acquire first hand information on the basic requirements and financial
gains in raising poultry.
Computing a Sample Gathered Data in Broiler Production

Mr. Lucas has the following data in his broiler project:
 One hundred fifty broilers are ready for market
 Average weight per broiler is 1.7 kg.
 Cost of live weight per kg. is P 95.00
 The total cost of production is P 17,740.00
150 X 1.7 = 255 kilograms 255 X 95.00 = 24,225.00
Total Gross sales ----------- P 24,225

Cost of Production --------- P 17,740
---------
Net Income --------------------- P 6,485
Return on Investment
NET INCOME
ROI = ------------------- x100
COST OF PRODUCTION
P 6,485
ROI = ----------- X100
P 17,740
ROI = P 0. 3655581 X 100
ROI = 36.55%
LET US REMEMBER
Net income – amount left after deducting the expenses from the gross sales
Investment – amount of money put in a business
Expenses – amount used to purchase things needed in the operation of a business
Let us find out how much have you learned.
Answer the questions below; Write the letter only of the correct answer .
1. Which of the statements below is not true about keeping a record?
a. Record serves as a guide in determining management problems.
b. Record is useful because it shows the future and past status of the project.
c. Record shows the direction and viability of the project.
d. Record creates an additional expense for the project.
2. Study and complete the following data to get the total weight of your broiler.
One hundred broilers are ready for market
Average weight of broilers is 1.5 kg.
Cost of live weight per kg. is 95 pesos
Total cost of production is 9,700.00 pesos
The computed weight is _______.
a. 100 kg. b.150 kg. c. 175 kg. d. 250 kg.
3. Using the same data in number 2, how much did you gain in you project?
a. 14,250 pesos b. 9,700 pesos c. 4,550 pesos d. 5,054 pesos
4. If the percentage of egg production daily is 75% and the number of layers is 150, how many eggs are laid daily?
a. 112.50 eggs daily b. 121.05 eggs daily c. 211.50 eggs daily d. 150.20 eggs daily
5. What is the approximate number of eggs to be collected in five months if the average percentage of egg production
of 150 layers within that period is 75%
a. 16,875 eggs b. 18,675 eggs c. 17, 578 eggs d. 15,687 eggs
Work on this exercises. Supply the needed data on each item using the current price prevailing in the locality.
Compute the expected outputs and gain. Submit your computation to your teacher for checking and recording
purposes.
I. Expenses
1. Cost of 105 heads of “day-old chicks” at P---------- each P-----
2. Cost of feeds
2.1---------kilograms of booster at P-------- per kg. ---------
2.2 --------kilograms of starter at P ------- per kg. ---------
2.3 ------- kilograms of finisher at P -------- per kg. ------------
3 Cost of vaccines and supplements ---------P -----------
4. Cost of light and heat ---------------------- P------------
5. Cost of water ---------------------------------P -----------
6. Others -----------------------------------------P -----------
II. RECEIPTS FROM SALES
1. Total sale of ____ kg. (live weight) at ____ per kg. ____P _________
2. sale of _____ empty bags of feeds at P ____per bag _____P__________
3. Sale of bags of manure at P _________per bag ______P__________
III. STATEMENT OF PROFIT OR LOSS
Average live weight of broiler is 1.75 kg.
Broiler Cost per kilogram (live weight) is P 98.00
TOTAL SALES
LESS EXPENSE
RETURN ON INVESTMENTS
REFERENCES

ANIMAL PRODUCTION
Quarter 4: Week 4
Name: ___________________________________ Date: __________________

Score:
_________________
OBJECTIVES:
LESSON 2
Example exercise
This exercise is designed for you to acquire first hand information on the basic requirements and financial gains in
raising poultry.

150 X 1.7 = 255 kilograms 255 X 95.00 = 24,225.00

---------
Net Income --------------------- P 6,485
NET INCOME
ROI = ------------------- x100
COST OF PRODUCTION
P 6,485
ROI = ----------- X100
P 17,740
ROI = P 0. 3655581 X 100
ROI = 36.55%
Activity no.1
Computing a Data in Broiler Production
Mr. Alicman has the following data in his broiler project:
 250 are ready for market
 Average weight per broiler is 2 kg.
Compute the given Data:
TOTAL SALES
LESS EXPENSE
RETURN ON INVESTMENTS
ANIMAL PRODUCTION
Quarter 4: Week 5-6
Name: ___________________________________ Date: __________________

Score:
_________________
OBJECTIVES:
LESSON 2
Example exercise:
This exercise is designed for you to acquire first hand information on the basic requirements and financial gains in
raising poultry.

150 X 1.7 = 255 kilograms 255 X 95.00 = 24,225.00

---------
Net Income --------------------- P 6,485
NET INCOME
ROI = ------------------- x100
COST OF PRODUCTION
P 6,485
ROI = ----------- X100
P 17,740
ROI = P 0. 3655581 X 100
ROI = 36.55%
PERFORMANCE TASK:
Computing Data in Broiler Production:
Mr. Reyes has the following data in his broiler projects:

 300 are ready for market
 Average weight per broiler is 2kg.
 Costq of live per kg. is P 200.00
 The total cost production is P 25,000.00
Compute the given Data:
TOTAL SALES:
LESS EXPENSIVE:
RETURN ON INVESTMENT:
__________________________________________________________________________________________________

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MAYOR CATALINO Y CASOYLA MEMORIAL HIGH SCHOOL

SUBA, TALIBON, BOHOL

QUALIFICATION TITLE: ANIMAL PRODUCTION NC II

COMMON POULTRY AND LIVESTOCK FARM TOOLS

MAYOR CATALINO Y CASOYLA MEMORIAL HIGH SCHOOL

QUALIFICATION TITLE: ANIMAL PRODUCTION NC II

WHAT DO YOU ALREADY KNOW?

Planning a Poultry Project

Factors to Consider when Deciding to Raise Poultry Feasible Not Feasible

MAYOR CATALINO Y CASOYLA MEMORIAL HIGH SCHOOL

QUALIFICATION TITLE: ANIMAL PRODUCTION NC II

POINT TO CONSIDER IN SELECTING A SITE FOR A POULTRY PROJECT

ACTIVITY NO. 1.2

MAYOR CATALINO Y CASOYLA MEMORIAL HIGH SCHOOL

QUALIFICATION TITLE: ANIMAL PRODUCTION NC II

8. Which type of poultry house is provided with a sun porch?

QUALIFICATION TITLE: ANIMAL PRODUCTION NC II

Breeder- an animal selected for the purpose of propagating breed.

In the construction of poultry house, you should consider the following:

Types of Roofs for Poultry Houses

HOW MUCH HAVE YOU LEARNED?

QUALIFICATION TITLE: ANIMAL PRODUCTION NC II

Cage – a place where birds are confined.

Systems of Housing Layers

LET US FIND OUT HOW MUCH HAVE YOU LEARNED

KNOWLEDGE OR SKIILS MUCH LITTLE UNCERTAIN NONE AT ALL

LET US APPLY WHAT YOU HAVE LEARNED

Broiler Productions MATEA-BASED TEXTBOOK

NOTE: PLEASE WRITE YOUR NAME IN LEARNING ACTIVITY SHEET.

MAYOR CATALINO Y CASOYLA MEMORIAL HIGH SCHOOL

QUALIFICATION TITLE: ANIMAL PRODUCTION NC II

Droppings - chicken waste or manures

4. I can assemble the following

Broiler Productions MATEA-BASED TEXTBOOK

NOTE: PLEASE WRITE YOUR NAME IN LEARNING ACTIVITY SHEET.

MAYOR CATALINO Y CASOYLA MEMORIAL HIGH SCHOOL

QUALIFICATION TITLE: ANIMAL PRODUCTION NC II

Strain – kind, breed of stock

Among the Broiler Breeds/Strain that are Available to Select from

HOW MUCH HAVE YOU LEARNED?

Broiler Productions MATEA-BASED TEXTBOOK

NOTE: PLEASE WRITE YOUR NAME IN LEARNING ACTIVITY SHEET.

QUALIFICATION TITLE: ANIMAL PRODUCTION NC II

Poultry men – those who raise chickens, poultry raiser.

Physical Characteristics of a Good Quality Chick

HOW MUCH HAVE YOU LEARNED?

Broiler Productions MATEA-BASED TEXTBOOK

NOTE: PLEASE WRITE YOUR NAME IN LEARNING ACTIVITY SHEET.

QUALIFICATION TITLE: ANIMAL PRODUCTION NC II

Strain – kind, breed of stock

Among the Broiler Breeds/Strain that are Available to Select from

QUALIFICATION TITLE: ANIMAL PRODUCTION NC II

Poultry men – those who raise chickens, poultry raiser.

Physical Characteristics of a Good Quality Chick

QUALIFICATION TITLE: ANIMAL PRODUCTION NC II

Demand – needs, require

Guidelines/Rules for Selecting Stocks

HOW MUCH HAVE YOU LEARNED

Broiler Productions MATEA-BASED TEXTBOOK

NOTE: PLEASE WRITE YOUR NAME IN LEARNING ACTIVITY SHEET.

MAYOR CATALINO Y CASOYLA MEMORIAL HIGH SCHOOL

QUALIFICATION TITLE: ANIMAL PRODUCTION NC II

NOTE: PLEASE WRITE YOUR NAME IN LEARNING ACTIVITY SHEET.

Name: _________________ Date:

Name: _________________ Date: