3.-AFA-Animal-Production-9-Module-3.pdf

9 9 TLE- Animal Production Quarter 1 – Module 3: Selecting and Procuring Strain for Table Egg and Chicken Meat Production TLE – Grade 9 Alternative Delivery Mode Quarter 1 – Module 3: Selecting and Procuring Stocks for Table Egg and Chicken Meat Production First Edition, 2020...

9 9 TLE- Animal Production Quarter 1 – Module 3: Selecting and Procuring Strain for Table Egg and Chicken Meat Production TLE – Grade 9 Alternative Delivery Mode Quarter 1 – Module 3: Selecting and Procuring Stocks for Table Egg and Chicken Meat Production First Edition, 2020 Republic Act 8293, section 176 states that: No copyright shall subsist in any work of the Government of the Philippines. However, prior approval of the government agency or office wherein the work is created shall be necessary for the exploitation of such work for a profit. Such agency or office may, among other things, impose as a condition the payment of royalties. Borrowed materials (i.e., songs, stories, poems, pictures, photos, brand names, trademarks, etc.) included in this module are owned by their respective copyright holders. Every effort has been exerted to locate and seek permission to use these materials from their respective copyright owners. The publisher and authors do not represent nor claim ownership over them. Published by the Department of Education Secretary: Leonor Magtolis Briones Undersecretary: Diosdado M. San Antonio Development Team of the Module Writers: Desan P. Mondia Editors: Rolan Ben Lorono, Rosie C. Baldelovar Reviewers: Jonathan L. Bayaton Illustrator: Jefferd C. Alegado Typesetter: Reynald M. Manzano, Desan P. Mondia Management Team: Senen Priscillo P. Paulin, CESO V Rosela R. Abiera Fay C. Luarez, TM, Ed.D., Ph.D. Maricel S. Rasid Adolf P. Aguilar Elmar L. Cabrera Nilita R. Ragay, Ed.D. Antonio B. Baguio,Ed.D. Printed in the Philippines by ________________________ Department of Education –Region VII Schools Division of Negros Oriental Office Address: Kagawasan, Ave., Daro, Dumaguete City, Negros Oriental Tele #: (035) 225 2376 / 541 1117 E-mail Address: [email protected]  9 TLE – Animal Production Quarter 1 – Module 3: Selecting and Procuring Strain for Table Egg and Chicken Meat Production  What I Need to Know This module was designed and written with you in mind. It is here to help you master the nature of Animal Production. The scope of this module permits it to be used in many different learning situations. The language used recognizes the diverse vocabulary level of students. The lessons are arranged to follow the standard sequence of the course. But the order in which you read them can be changed to correspond with the textbook you are now using. After going through this module, you are expected to: 1. discuss the factors to consider in selecting strain of chicken for table egg and meat production; 2. determine egg/meat type strain of chicken to raise; 3. differentiate the characteristics of some strains of layers and broilers; and 4. discuss the importance of selecting the right strain for successful poultry production. ii  What I Know Choose the letter of the best answer. Write the chosen letter in your notebook. 1. Among the breeds of the broiler to select, which does NOT belong to the group? a. Cobb c.Peterson b. Dekalb d. Starbro 2. From the choices below, select the chicken known to be a good layer breed. a. Arbor acre c. Lohman b. Leghorn d. Minerva 3. In selecting a strain of chicken to raise, which factor is NOT considered? a. Availability of the breed c. Feeding management b. Climatic conditions d. Methods of management 4. How can you identify a Leghorn from other strains of layers? a. A good layer of large pinkish-white shelled eggs b. A small, stylish, active and alert breed c. The heaviest of the egg breed d. Excellent meat 5. Which term refers to a group of feathered animals such as chickens, ducks, geese, turkeys? a. Flock c. Stocks b. Fowl d. Strain 1 Lesson Selecting and Procuring 1 Strain for Table Egg and Chicken Meat Production There is no such thing as the best breed and commercial strains of chicken to raise. All the good breeds require some methods of care and management even if they serve the same purpose. There are, however, several factors that will help in choosing the strain that is best to keep. In selecting a strain, 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 that is available, cheap, and adapted to the locality. Among the Commercial Strains of Chicken for Table Egg Production are: Babcock Dekalb 2  H & N cross Kimber Starcross Layers belonging to the foregoing strains lay an average of from 292-299 eggs a year. They usually start laying at about 17 – 18 weeks of age. Among the broiler strains that are available to select from are: Anak Pilch-dekalb 3  Lohman Starbro Arbor acre Peterson Cobb 4 GLOSSARY 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 Flock – a group of feathered animals such as chickens, ducks, geese, turkey Fowl – generally refers to chicken, ducks, geese, and turkey Inferior – low in quality Investment - capital in an enterprise with the expectation of profit Non- sitters – fowls that do not sit on their eggs Persistent – enduring, continuous Profit - the excess of revenues over outlays in a given time; gain Selection – the process of choosing and getting the best in a group. Shank – the leg proper of a bird Strain – kind, breed of stock Stocks – animals used as foundation or parents of the next Generation 5  What’s In We can say that the success of poultry raising is the selection of good quality stock to raise. If the raisers fail to choose the ideal strain, the business is at risk. Selecting good quality stocks is just like ensuring business in an insurance company. After knowing the appropriate types and strain of chicken to raise, there is also a need for the learners to have knowledge and skills in determining the right/ideal sources of stocks for successful production which is the topic of the next lesson. Notes to the Teacher 6  What’s New Direction: Interview your parents or any family members on the common breeds of chicken raised locally. Give a brief description of each breed by using the table below. Write your answer in your notebook. Breed of Chicken Description 1. 2. 3. 4. 5. 7  What is It The selection of breeds of chicken to raise starts from choosing the right eggs to hatch, selecting chicks, pullets, and laying hens. In poultry production, there are two (2) general types to select from: egg types and meat types. Egg types are those chickens raised to lay eggs, while meat types are raised for their meat. There are also dual-purpose types that are raised for meat and egg. What’s More Direction: Think of the advantages and disadvantages if an entrepreneur engages in each of the following segments of poultry production by using the table below. Write your answer in your notebook. Segment Advantages Disadvantages Broiler production Egg production 8  What I Have Learned Direction: Read the question carefully and use your notebook to write your answer. 1. If you were to choose a poultry business to engage in, what would it be? Why? What I Can Do Direction: Identify the following breeds of chicken whether it is an egg- type/layer or meat-type/broiler. Use your notebook for your answers. 1. Starbro - 2. Arbor acre – 3. Starcross - 4. Lohman - 5. Peterson - 6. Kimber - 7. H and N cross – 8. Babcock – 9. Dekalb - 10. Anak - 9  Assessment Direction: Read the following questions carefully and write your answer in your notebook. 1. Why is it important for a poultry raiser to select the best breed to raise? 2. If the poultry raiser aims to specialize in egg production, which type of breed should he choose, a commercial or local breed of chicken? Why? 10  11 k What I Know What I Can Do 1. b 1. Meat-type 2. b 2. Meat-type 3. c 3. Egg-type 4. b 4. Meat-type 5. a 5. Meat-type 6. b 6. Egg-type 7. c 7. Egg-type 8. a 8. Egg-type 9. d 9. Egg-type 10. a 10. Meat-type Answer Key References 1. Dr. Rojo, Luz V., et.al Effective Technology and Home Economics I & II 2. Valdez, Emmanuel S., et.al Agriculture and Fishery Arts 3. Anacleto B. Coronel, MS., DVM., A Primer on Animal Husbandry, Verde Bookstore, 1971 4. Technology and Livelihood Education III Agriculture and Fishery Technology Animal Productions, SEDP SERIES, 1992 For inquiries or feedback, please write or call: Department of Education – Schools Division of Negros Oriental Kagawasan, Avenue, Daro, Dumaguete City, Negros Oriental Tel #: (035) 225 2376 / 541 1117 Email Address: [email protected] Website: lrmds.depednodis.net