Life Skills Education 8A Poultry Production PDF

Life Skills Education 8. A. Animal Science and Technology Lesson 6: Introduction to Poultry Production (Broiler Production) C. Reasons Why Poultry Raising is Popular: I. Overvie...

Life Skills Education 8. A. Animal Science and Technology Lesson 6: Introduction to Poultry Production (Broiler Production) C. Reasons Why Poultry Raising is Popular: I. Overview: 1. Fast growers- they become mature as early as 4 weeks (broilers) Hello Grade 8! 😊 For the second half of the semester, we will and 20 weeks (layers) discuss the basic things we need to know in producing poultry, swine, 2. Fast multipliers- adult hens may lay an egg after 24 to 26 hours cattle, and fishes. For this lesson, we will discuss about some facts about 3. Good Feed Converters- they can convert feed to meat and egg chickens: the meat-type chickens known as broilers, and the egg-type efficiently chickens known as layers. II. Objectives: D. Problems of Poultry Industry in the Philippines After studying this topic, you should be able to: 1. High cost of production in relation to farm gate price identify different poultry species; 2. High cost and unstable supply of inputs like feeds compare male from female poultry species; and 3.Inefficient marketing system explain the different management practices done in broiler and layer raising. Part 2: What Breed of Chicken should we raise? Different III. Learning Materials Classification of Poultry Raising Part 1: What poultry species do we raise? Popular Poultry Species in the Philippines Since chicken is the top poultry species produced in the Philippines, A. Top 3 Popular Poultry Species let us focus on this species. First, let us where chicken originated and how 1. Chicken can we distinguish male from female chickens. - good source of eggs and meat. Now, let us see how we can distinguish male from the female 2. Ducks chickens. Table 1 shows the comparison between a male and a female - good source of processed eggs. chicken. 3. Quails - source of eggs. A. Male vs Female Chickens Table 1. Comparison of Male and Female Chicken B. Some Egg Products include: 1. Balot/Balut- fertilized egg incubated for 14 or 19 days then boiled 2. Bibingkang abnoy- fried, steamed, or baked rotten unfertilized egg PART Female Male 3. Century egg- preserved egg on salt, lime, and ash before wrapping in 1. Vent (bigger/smaller) Bigger Smaller rice husk for several weeks 2. Feather (color, presence Dull, lesser Colorful, more feathers 4. Kwek kwek/Tokneneng- boiled egg coated with orange batter before in tail) in tails deep frying 3. Wattle (bigger/smaller) Smaller Bigger 5. Penoy- boiled unfertilized egg 4. Comb Thinner Redder and prominent; thicker 6. Salted egg- cooked duck egg soaked in brine solution or salted clay 5. Size (bigger/smaller) Smaller Bigger 6. Spur* (present/absent) Absent Present *claw like growth on the back of the foot used for fighting Life Skills Education 8. A. Animal Science and Technology Other ways to distinguish male from female chickens: BROILER PRODUCTION a. Roosters are more aggressive than hens. Broilers- meat- type chickens that are fast growers and can reach 1.6- b. Roosters produce “crow” sound. It is said that they produce such 2kg (marketable weight) in 33-42 days, depending on the breed and sound to protect their territory. management of the farm. c. Roosters have more strength and stamina as compared with hens. This is the reason why they are mainly raised for cockfighting. A. Some Strains of Broiler Chicken Raised in the Philippines are: a. Cobb d. Anak 2000 Think about it 😊 b. San Miguel e. Cornish 1. Which do you think came first, chicken or egg? 😊 c. Hubbard f. Indian river Chicken breeds can also be classified according to the purpose for which B. Essentials in Broiler Production they are developed. a. Start with a healthy stock. b. Chicks should be of uniform size (not less than 33g at day-old) B. Classification of Breeds According to Utility and color. 1. Egg-type: these breeds are comparatively small (size), very active, c. Choose broilers with high livability and grow fast. and good layers of big eggs. Examples: Mikawa, Leghorn d. The broiler house should be well-ventilated and well-drained. 2. Meat-type: these breeds are large in terms of size, slow in A. Brooding Management movement, and are poor egg-layers Examples: Brahma, White Brooding stage Rocks - stage where the chicks are placed in an area (called brooder area) 3. Dual Purpose: medium in size, these breeds grow fast when young where heat is supplied to the point that the chicks no longer need heat and are good egg layers; Examples: Cantonese, New Hampshire, supplement to keep them comfortable. Rhode Island Red 1. Brooding Requirements 4. Game Fowl- fighting type breeds of chicken; they have good a. Housing- should have the following: stamina and are aggressive. Examples: Oasis, Claret i. Proper Temperature- chicks are poikilotherms/ cold- 5. Fancy/Ornamental: these breeds of chicken are characterized by blooded animals, the recommended brooding temperature is rare, unusual appearance and are often raised as pets. Examples: between 32.2-35oC. Frizzle, Bantam -when chicks are far from each other: warm (add ventilation) Part 3: How do we raise them? Management Practices in Raising -when chicks are close to each other: cold (add source of heat) Chickens ii. Systems of Brooding: There are different management practices done in chickens depending on a) Litter-floor brooding the breed of chicken and the purpose why they are raised. b) Elevated-wire or slat Brooding Please watch this video entitled “ Free-range Chicken Farming” by Magsasaka TV b. Water and Feeds available at https://www.youtube.com/watch?v=Cp8ZuJWsVD4 (12:31 - Should be provided ad libitum minutes) Part 4: What do we do after raising them? Marketing of Chickens Chickens are sold either as live or as dressed chicken. A. Live chicken: the chickens are sold alive Life Skills Education 8. A. Animal Science and Technology B. Dressed chicken: ready to cook; Dressed weight is the weight of the f. Eviscerate the chicken. chicken after removing its feathers, blood, head, feet, and internal Create a horizontal cut at the lower neck and a separate horizontal organs. cut between the vent and the breastbone. The hand should then be inserted inside the chicken to loosen and pull the organs carefully To know the profitability of the raised chickens, we compute the while avoiding the intestines to be cut accidentally. The lungs may be dressing percentage. High dressing percentage means higher price. removed using fingers since they are embedded in the ribs. Dressing percentage= (dressed weight/live weight) x 100 g. Remove the head and the shank. 1. Before Chicken Dressing The head is cut just below the lower jaw while the shanks can be Chicken dressing is the slaughtering or culling of chickens. Before removed by cutting at the hock joint. we dress the chicken, the following should be done first: h. Wash the carcass carefully with clean water. a. The chicken should not be vaccinated 72 hours before i. Clean the giblets which includes the heart, liver, gizzard of the chicken. slaughtering them to avoid antibiotic resistance. j. Weigh the carcass to get the dressed weight and chill the b. The chicken should not be fed 12 hours before dressing for a more giblets and the carcass. accurate dressing percentage and for easier cleaning of organs Source: Laboratory Syllabus in Animal Science 1. Institute of Animal Science. University of the Philippines Los Banos, College, Laguna c. Just before slaughtering, the chicken should be weighed to get the live weight. 2. Actual Chicken Dressing The following are the steps in chicken dressing using kosher method. a. Restrain the chicken. Hold the shanks/feet and the wings with both hands. The chicken should then be positioned with the feet upward and the head downward. Then, tie the chicken. b. Bleed the chicken. Cutting the jugular vein located at the left side of the neck behind the lower jaw and allow all its blood to be removed. c. Wash the chicken with clean water. When the chicken is dead, untie it and wash it with clean water. d. Scald the chicken. Hold the feet of the chicken and dip it into the hot water about 58-60oC and shake it for 30-60 seconds for the water to penetrate the skin of the chicken. e. Hand-pluck the feathers. Defeathering or hand-plucking of feathers should be done just after scalding since it would be hard to hand-pluck the feathers when the carcass has cooled. The scales of the shanks may be removed by dipping the carcass in the hot water and rubbing it with hands while it is still hot.