Poultry Production and Management - PDF

 9.1. Poultry breeds, classification and methods of selection There are three main categories of chicken breeds: pure commercial breeds, hybrid breeds (i.e., cross- and local) and local or land races. There are also four types according to utility or economic values:...

 9.1. Poultry breeds, classification and methods of selection There are three main categories of chicken breeds: pure commercial breeds, hybrid breeds (i.e., cross- and local) and local or land races. There are also four types according to utility or economic values: Egg type (e.g. Leghorn), Meat type (e.g. synthetic), Dual purpose (e.g. Rhode Island Red), and Ornamentals (e.g. Bantam).  9.1.1. Indigenous poultry breeds of Ethiopia There are ten common local chicken breeds or ecotypes: Chefe, Gebsima, Horro, Jarso, Kei, Naked neck, Netch, Tepi, Tikur and Tilili. The indigenous chickens are non-descriptive breeds. They are closely related to the jungle fowl. They vary in color, comb type, body conformation, and weigh. They may or may not possess shank feathers. Broodiness (maternal instinct) is pronounced. Indigenous chickens have an inherent scavenging and nesting habit. They are more resistant to diseases, less prone to predator attacks and can survive under harsh nutritional and environmental conditions. Slow growth, late maturity and low production performance characterized Indigenous local chicken breeds.  9.1.2. Commercial or exotic breeds Commercial or exotic breeds are those chicken brought from other countries for the purpose of improving the local chicken production such as egg, meat or both.  Layers These breeds are used primarily for egg production. Most of the time, the eggs of the parent stock are imported. Then the generations are used for their egg production while the parent stock is used for hatchery purposes. Several layer breeds used to be imported to Ethiopia for egg production. Layer breeds Bovans Brown and White Leghorn.  Bovans Brown It is the bird of choice for today’s egg farmers who expect high egg numbers. Giving the breed essential ingredients, can make the farm a profitable business. The breed performs well for egg producer with traditional production facilities. Bovans Brown is a very docile breed. This makes the breed the perfect bird for an alternative production.  Broilers Modern commercial broilers are specially bred in large scale for efficient meat production. They grow much faster than egg laying hens. Broilers often reach a harvest weight of 4 - 5 pounds, dressed, in only five weeks. Those that grow more slowly in free-range, they reach slaughter weight at 12 - 16 weeks of age. Babcock is the chicken breed that is currently imported and used for a fattening purpose.  Dual purpose Dual purpose breeds of chicken are the chicken used both for egg and meat production. Fayoumi breed are known for their best adaptability to the harsh, hot and arid environment of Egypt.  Poultry breed Selection methods Selecting the best breed involves evaluating color and conformation (a symmetrical arrangement of the parts ), demand for vaccination and susceptibility to disease. Essential characteristics to be considered in poultry breed selection Consumption of feed, hardiness and adaptability, productivity, and  efficiency  Layers, for example, are selected and/or culled on the basis of their performance and Appearance a) Individual performanceƒ – Precocity (maturity) – Intensity of laying – Persistency of laying b) Individual appearance – Physical body make up (vigor, head and comb) – Physical body change (pubic bone, abdomen and vent(external opening of urinary or genital system of a lower vertebrate)) – Physiological change (pigmentation and mounting 9.2. Poultry feeds and feeding methods Poultry feed resources Crops grown and their by-products can be used as potential sources of feed The potential supplementary feed resources are maize and cereal debris. Smallholder farmers also use major green feeds available  e.g., cabbages,  grass,  vegetable,  weeds,  enset by-product, and  alfalfa Non-conventional feed resources including  worms and  insects  Poultry feeding and nutrient requirements The average feed consumption of chicken is usually  40gm/head/day up to their age of 8 weeks. Recommended calorie-protein ratio is 135:1. In the day old chicken, flat feeders cut out from  chick boxes,  egg trays and  flats can be used. As they grow up, the feeders should be changed to  deeper and longer containers. The recommended calorie-protein ratio (C: P ratio) of layers ration is 170 -180:1. The average feed consumption of layers is 115 – 125 gm/ head/day. Normal feed conversion ratio (FCR) is 1.8.  In case of Broilers, the objective is rapid growth rate. This makes it important to provide sufficient feeding spaces and good quality feed. Always adjust Cal/protein ratio according to standard. Lower calorie content reduces growth. The recommended Cal/protein ratio is: Starters chicken (0 - 3 weeks) = 135:1 Finishers chicken (>3 weeks) = 155:1  9.3. Poultry housing Why do we keep chickens in house? Below are some reasons: to protect chickens against rain, wind, other animals and predators. ƒto reduce outbreaks of disease. to provide chickens with nests, comfortable dark places to lay, brood and hatch their eggs. ƒto increase egg and meat production. to increase income. Poultry house should have watertight roof and proper ventilation. The inner surfaces should be easy to clean. It also shouldn’t let in rats and wild bird, etc.  The common types of poultry houses are Open Houses, Open Front Houses, Curtain Houses, Closed Houses, Deep Pit House, and High Rise Houses Open Houses Have two open sides. Roof often has large overhang (1.0 meter or more) to protect birds from rain & sun. Wire mesh often used for the sides. Additional removable/ ventilation fans are recommended in large houses. Suitable for tropical areas  9.4. Egg incubation and hatchery management Incubation can be achieved either by  natural means using broody hen or  by artificial means. Artificial incubation The development of a fertile hen egg into a young chick requires:  a supply of fresh air allowing the embryo to breathe  a temperature of 37.5 - 39 oC for three weeks  enough humidity to prevent the egg content from drying out  space for movement (turning) of the egg to prevent the embryo from sticking to one side of the egg.  An incubator must therefore have a: source of heat thermostat to maintain the temperature at 37.5-39 oC tray which holds the egg steady but allows the movement of air around the eggs. supply of water to humidify of (to moisten) the air in the incubator. ventilator to provide fresh air and to remove stale air Cleaning and disinfection of incubator: Hatchery sanitation aids in breaking the disease cycle. This should be done after hatch and before using it for the next cycle. Collection and storage of hatching eggs: Hatching eggs should be collected as at least four times a day. The following are important factors to achieve a good production: temperature,  humidity, ventilation, and hygiene  9.5. Poultry brooding and rearing Brooding refers to the period when young chicks require a lot of care. The period ranges from one-day of age to about four weeks in the tropics. During this period supplementary heat is provided for the chicks comfort. It is the most critical period in the life of the birds and there can be more deaths during this short period than throughout the rest of the birds’ lives.  There are two methods of brooding chicks: 1. Natural brooding by the chicken 2. Artificial brooding Artificial heat sources are (brooders can be made of): Electric brooder (infra-red heat bulbs) ƒKerosene brooders ƒHot air, hot water or radiant heat. 9.6. Layers and broilers management Layers In well-developed poultry industry, hens start laying eggs when they are about 20 weeks of age. The production of the whole flock then rises rapidly to a peak after 8 weeks. At that point most of the hens lay eggs almost every day. Each day there are as almost as many eggs to be gathered as there are laying hens. The ratio of number of birds to the number of eggs gathered on one day is called ‘laying percentage’  Laying house equipment Laying nestƒ Laying nest is a place where hens lay their eggs. There are two types of laying nests: individual nest and Communal nest. The individual nest should be 30 cm wide, 35 cm long and 40 cm high. Allow one nest for every 4 - 5 layers. Communal nest which can be used by 10 - 15 birds at the same time is not generally suitable for tropical condition. The hens need sufficient spaces to get rid of their body heat very well. Perches An object on which a bird alights (Rests), typically a branch or horizontal bar. Provide 15 - 20 cm of perching space placed at 25 cm apart per bird depending on the size of the birds. Perches are installed at about 1 meter above the floor Feeders Feeders are equipment or structures made to feed chicken or birds. Make sure that there are enough feeders (>12 cm depth) in the house. Provide 5 - 10 cm feeding space per bird of rectangular feeder and less than this in case of round feeder. Place a stick (spinner) above the feeder to avoid birds from sitting on the feeder Drinkersƒ Drinkers are equipment's or structures prepared for drinking purpose of hens. Provide 3 cm drinker space per bird. Provide clean cool water, it should be always available. Lighting ƒLighting increases  feed intake,  promote growth,  stimulate laying,  deter hens from their eggs,  reduce stress and energy. Provide a laying flock natural or artificial light of 16 hours per a day (min. of 12 hrs, and maxim. of 16 hrs). A 40 watt bulb is recommended to be placed at 3 meter apart A 60 watt bulb can be placed at about 5 meter apart. Age of moving to laying house ƒ Pullets can be moved to permanent laying house starting from 18 weeks of age. Change of ration to layer diet can be done just before the first egg is laid Broilers The main guiding principle of broiler rearing is the “all-in, all-out” principle. This means only birds of the same age are kept on the same site. The birds can be reared to slaughter weight in eight weeks, and two weeks are needed between each batch. 9.7. Major Diseases of Poultry and Methods of Their Control Germs can be spread via animals and people. Infection is also possible through contact with infected objects such as crates or cars. All kinds of diseases can be transferred by birds, Vermin (pests), insects and other parasites. Remember that feed and dirty drinking water can also carry germs. There are three main causes of poultry disease: Infectious (viral, bacterial), Parasites, and deficiencies of a certain kind of nutrient. Other issues include feather pecking and cannibalism.  The most common chicken diseases Newcastle diseases, infectious bursal diseases, avian coccidiosis, helminth infestation, ecto-parasite infestation, and Salmonella and Campylobacter infections Poultry disease controlling methods: The best prevention of diseases is good hygiene and disinfect. To use the ’All- in- all-out’ system. Vaccinate against some diseases or use anti-coccidial agents. In case of serious problems, consider slaughtering the whole stock and start anew.