Nutrition for Broiler Chickens

Study Notes

Broiler chickens require a balanced diet that meets their nutritional needs for optimal growth and health.
Key nutrients:
- Protein: 18-20% of diet for optimal growth
- Energy: 3200-3400 kcal/kg for optimal growth
- Calcium: 1-1.5% of diet for bone development
- Phosphorus: 0.5-0.7% of diet for bone development
- Vitamins and minerals: essential for immune function and overall health
Feed types:
- Starter feed: high-protein feed for 0-2 weeks
- Grower feed: lower-protein feed for 2-4 weeks
- Finisher feed: lower-protein feed for 4-6 weeks

Vaccination programs:
- Newcastle disease
- Infectious bronchitis
- Infectious laryngotracheitis
- Gumboro disease
Biosecurity measures:
- Cleanliness and sanitation
- Restricted access to farm
- Proper disposal of dead birds
- Regular monitoring for disease
Disease prevention:
- Coccidiosis: managed through medication and vaccination
- Necrotic enteritis: managed through medication and vaccination

Types of housing systems:
- Conventional: large groups of birds in open houses
- Enriched: larger groups with environmental enrichment (e.g. perches, nesting boxes)
- Free-range: birds have access to outdoor areas
- Organic: birds have access to outdoor areas and are fed organic feed
Key considerations:
- Space: 2-4 square feet per bird
- Ventilation: proper airflow to reduce ammonia and moisture
- Lighting: 20-24 hours of light per day
- Temperature: 70-80°F (21-27°C)

Slaughter methods:
- Electrical stunning: renders birds unconscious before slaughter
- Controlled atmosphere killing (CAK): uses gas to render birds unconscious before slaughter
Processing steps:
- Scalding: loosens feathers
- Defeathering: removes feathers
- Evisceration: removes organs and entrails
- Chilling: cools carcass to prevent bacterial growth
Quality control:
- Carcass grading: evaluates quality and cleanliness of carcass
- Microbiological testing: ensures carcass meets safety standards

Broiler chickens require a balanced diet that meets their nutritional needs for optimal growth and health.
Key nutrients for broiler chickens include:
- Protein (18-20% of diet) for optimal growth
- Energy (3200-3400 kcal/kg) for optimal growth
- Calcium (1-1.5% of diet) for bone development
- Phosphorus (0.5-0.7% of diet) for bone development
- Vitamins and minerals for immune function and overall health
Feed types for broiler chickens include:
- Starter feed (high-protein) for 0-2 weeks
- Grower feed (lower-protein) for 2-4 weeks
- Finisher feed (lower-protein) for 4-6 weeks

Vaccination programs for broiler chickens include:
- Newcastle disease
- Infectious bronchitis
- Infectious laryngotracheitis
- Gumboro disease
Biosecurity measures to prevent disease in broiler chickens include:
- Cleanliness and sanitation
- Restricted access to farm
- Proper disposal of dead birds
- Regular monitoring for disease
Disease prevention measures for broiler chickens include:
- Coccidiosis management through medication and vaccination
- Necrotic enteritis management through medication and vaccination

Types of housing systems for broiler chickens include:
- Conventional (large groups in open houses)
- Enriched (larger groups with environmental enrichment)
- Free-range (birds have access to outdoor areas)
- Organic (birds have access to outdoor areas and are fed organic feed)
Key considerations for housing broiler chickens include:
- Space (2-4 square feet per bird)
- Ventilation (proper airflow to reduce ammonia and moisture)
- Lighting (20-24 hours of light per day)
- Temperature (70-80°F or 21-27°C)

Slaughter methods for broiler chickens include:
- Electrical stunning (renders birds unconscious before slaughter)
- Controlled atmosphere killing (CAK) (uses gas to render birds unconscious before slaughter)
Processing steps for broiler chickens include:
- Scalding (loosens feathers)
- Defeathering (removes feathers)
- Evisceration (removes organs and entrails)
- Chilling (cools carcass to prevent bacterial growth)
Quality control measures for broiler chickens include:
- Carcass grading (evaluates quality and cleanliness of carcass)
- Microbiological testing (ensures carcass meets safety standards)