Broiler management.pptx

A broiler management course is a program designed to educate farmers, poultry producers, and other interested individuals on the best practices for managing broiler chickens. Broiler chickens are raised for meat production and require specialized care to ensure their growth, health, and well-being. The course typically covers various aspects of broiler management, including housing, feeding, health management, and disease prevention. It may also cover topics such as breeding, hatching, and marketing of broiler chickens. Participants in a broiler management course will learn about the different types of broiler housing and the best practices for managing temperature, ventilation, and lighting to ensure optimal growth and production. They will also learn about the various types of broiler feed and how to formulate a balanced diet that meets the nutritional requirements of broiler chickens. Health management is a critical aspect of broiler management, and the course will cover topics such as biosecurity measures, vaccination programs, and disease diagnosis and treatment. Participants will learn how to recognize common health problems in broiler chickens and how to implement preventative measures to keep their flocks healthy. Marketing is also an important aspect of broiler management, and the course may cover topics such as market analysis, pricing strategies, and distribution channels. Overall, a broiler management course provides participants with the knowledge and skills needed to raise healthy, productive broiler chickens, and to operate a successful broiler farming business.

1. BROILER MANANGEMENT

2. Broiler for meat purpose > 2.0 kg body weight at 42 days (6 weeks) Layer for egg purpose About 1.2 kg body weight at 19 weeks old

3. Broiler production In this business, volume is necessary to offset the small unit of profit. (If you raise many broilers you will get much more profit) With automatic system, one person can easily care for 40-50 thousand birds with little difficulty. Profit depends on Every Single factor that affect production cost.

4. Brood per year (Production cycle/year) If growing period is 35 days and down time is 7 days; Brood per year = 365/(35+7) = 8.69 batch/year If 10000 broilers per batch, there will be 8.69x10000=86900 broilers /year/house If growing period is 42 days and down time is 14 days; Brood per year = 365/(42+14) = 6.52 batch/year If 10000 broilers per batch, there will be 6.52x10000=65200 broilers /year/house

5. Broiler Parent Stock (1) Hatching Egg (2) Broiler D.O.C. (3) Brooding (4) Raising (5) Catching (6) Broiler Business Flow

6. BREED (Genetic, Chick Quality ) ENVIRONMENT (Setup, Adjust) FEED & WATER ( Quality, Quantity ) MANAGEMENT DISEASE CONTROL ( ISO, Hyg , Sani . Vac. Med ) Key Success in Broiler Business

7. Genetic, Breeder Farm, Hatchery, Chick Quality Breed Transportation

8. Location Farm Layout House Design Equipment Management Temperature Humidity Light Ventilation Environment

9. 4. Good Ventilation 5. Electricity Supply 6. High Land 1. Isolate 2. Good in farm Structure 3. Clean Water Sources LOCATION E W N S

10. The broiler growing farm should be isolated. Situated east-west orientation . The buildings are best enclosed with a tight fence, lock on all entrance gates. Practice effective precaution measure for entering the farm.

11. BROILER CHICKEN HOUSE DESIGN 24’ 4.0’ 3.0’- 2.0 ’ 6.5’ 5.0’ Open House

12. Open House (with gable roof for natural air ventilation) Closed House BROILER CHICKEN HOUSE DESIGN

13. Types of houses for broilers and roasters Open sided house At least one half of the front and back of the house is open At high summer temperatures: 75 to 80% of the house should be open. Environmentally controlled house Light proof (closed house). But artificial light, ventilation by exhaust fan, house temperature etc. are controlled according to the bird’s requirement.

14. Broiler growing programme All-In, All-Out System The most practical system. Only one age of broilers at the same time. All the chicks are started on the same day and later sold on the same day. Followed by cleaning and disinfection period (down time) before next batch (group) of broilers are started. During this period it breaks any cycle of an infectious disease. Next group of broilers has been started with no possibility of contracting a disease from older flocks on the farm.

15. Multiple batch system Rearing chicks of several ages on the same farm Require expert management to control diseases Not recommended for novice

16. Weight of mature bird Floor space requirement (minimum requirement) Meat produced lb kg Ft 2 per bird M 2 per bird Birds per m 2 Ib per ft 2 Kg per m 2 3 1.36 0.5 0.05 20.0 6.0 28.0 4 1.82 0.7 0.06 16.7 6.0 30.3 5 2.27 0.8 0.08 12.5 6.0 28.4 6 2.72 1.0 0.09 11.1 6.0 30.2 7 3.18 1.2 0.11 9.1 6.0 29.0 Floor space requirement for broilers and roaster Floor space requirement increased with increased weight of mature birds. Meat produced per m 2 depends on weight of mature birds and birds per m 2 (floor space requirement).

17. Reducing the floor space will:

18. Reducing the floor space will:

19. Beak trimming in broilers? Beak trimming is used to prevent cannibalism. Trimming at any age create a stress. Reduce feed consumption for several days or longer. May require 4 weeks for the birds to assume their normal growth pattern In light tight houses (closed house) by reducing light intensity may prevent all cannibalism. In open-sided houses beak trimming may be necessary during the warmer season. Beak trim at 6 days old get the excellent result. Most commonly broilers are beak trimmed at the hatchery.

20. Formula Raw Material Processing Quality Control Transportation Storage Feeder Feeding Feed

21. Recommended nutrient level for specific ration Nutrients Broiler starter Broiler finisher Duck starter Duck layer Quail starter Quail layer ME kcal/kg 3100 3200 3000 2800 3000 3000 Crude protein % 22 20 22 18 24 24 Energy/protein ratio 140-145 160-165 135-145 150-160 100-130 140-150 Crude fat 3-5 4-7 3-5 3-5 - - Crude fibre 3-5 3-5 3-10 3-15 - - Lysine 1.25 1.1 0.9 0.8 1-4 1.1 Methionine 0.5 0.4 0.4 0.3 0.4 0.4 Calcium 1.2 1.0 0.7 2.75 0.8 2.75 Total Phosphorus 0.8 0.7 0.6 0.6 0.65 0.8 Salt (Nacl) 0.25-0.5 0.25 0.25 0.52 0.50 0.5

22. Drinking space for broilers and roaster Type and sex Automatic trough or regular trough per bird Per 1000 birds In cm 8 ft (2.4-m) Trough Dome type Cups Drip-Type Nipples Broilers, Roasters (0-8 weeks) 0.8 2.0 4 16 94 94 Roasters (8 week to maturity) 1.1 2.8 6 22 138 138 Chicks have a tendency to drink from specific drinker. Reluctant to change drinker. If the drinker from that place is removed or run dry it will take time to drink from another drinker. It may cause stress to the chicks.

23. Feed and water consumption, feed efficiency Depends on house temperatures, age and body weight of the birds. If the temperature is not higher than thermal comfort zone (18.3 -21.1 °C) ambient temperatures have minor effect on water consumption.

24. Prevent feed wastage 114 to 227 g of feed per bird can be wasted during 7 weeks if precautions are not taken. This represent 3 to 6 % of total feed. Keep the feed level low in feeder If the feeders are two-thirds full, 10% of the feed will be wasted If full one-half full , 3% and less than one-third full , the wastage will be about 1%.

25. Feed consumption Age (week) 10.0 °C 21.1 °C 32.2 °C 37.8 °C Kilos Feed/100 Broilers/Day 1 1.68 1.68 1.64 1.59 2 4.54 4.14 4.00 3.96 3 6.68 6.50 6.09 7.64 4 9.41 9.05 8.36 8.64 5 12.09 11.50 10.18 9.50 6 15.00 14.37 12.46 11.23 7 18.2 17.09 14.59 12.91 8 20.20 18.82 16.09 13.96

26. Water consumption Age (week) 10.0 °C 21.1 °C 32.2 °C 37.8 °C Liters water /100 0Broilers/Day 1 30 30 34 38 2 45 61 98 182 3 72 95 197 360 4 98 133 273 492 5 133 174 356 644 6 163 216 416 757 7 189 254 462 837 8 216 288 473 863

27. Body weight Age (week) 10.0 °C 21.1 °C 32.2 °C 37.8 °C Kilos body weight at End of the Week 1 0.15 0.15 0.15 0.14 2 0.41 0.39 0.37 0.35 3 0.65 0.70 0.65 0.63 4 0.99 1.06 0.97 0.92 5 1.36 1.46 1.29 1.21 6 1.76 1.89 1.62 1.46 7 2.19 2.34 1.94 1.73 8 2.60 2.78 2.21 1.92

28. Feed efficiency (Cumulative Feed Conversion ) Age (week) 10.0 °C 21.1 °C 32.2 °C 37.8 °C Cumulative Feed Conversion at End of the Week 1 0.81 0.80 0.79 0.78 2 1.13 1.05 1.07 1.08 3 1.35 1.24 1.26 1.28 4 1.55 1.41 1.45 1.48 5 1.75 1.58 1.64 1.68 6 1.95 1.75 1.84 1.89 7 2.15 1.92 2.07 2.15 8 2.35 2.09 2.33 2.45

29. Uniformity of the broilers Approximately 75% of the males and 78% of the females should be within 10% of the average weight of each sex for the flock. Classification Percentage within 10% of mean sex weight Male Female Excellent 86 and above 89 and above Good 79-85 82-88 Average 72-78 75-81 Fair 65-71 68-74 Poor 58-64 61-67 Very poor 57 and below 60 and below

30. Factors Affecting the Broiler Growth Stocking Density Feed Supply Temperature Vaccination Status Lighting Nutrition Ventilation Water Supply Health

31. Measured parameter for broiler growing efficiency Mature live body weight Cumulative feed conversion Age to reach a desired body weight

32. Broiler problems Bare back Oily bird syndrome Leg and bone problems in broilers Scabby- Hip

33. Barebacks Due to frequent picking among the birds. Some coccidiostats induce a higher percentage of barebacks due to increased flightiness

34. Oily Bird Syndrome Excessive amount of oil accumulated as a fat under the skin of the broiler. Difficult to handle in the processing plant. During the processing the fat cells was destroyed and large amount of liquid fat released under the skin. The product is not attractive. Associate in high body fat due to dietary problem

35. Leg and Bone Problems in Broilers Red hocks- occur even in newly hatched chicks probable cause – low level of vitamins in breeder feed Rickets – soft leg bone, bowed leg, twisted keel, bones have a low calcium content Probable causes - Lack of vitamin D 3 and nutritional phosphorus, improper calcium and phosphorus level in the feed, malabsorption of calcium and phosphorus due to infectious agent. Chondrodystrophy ( perosis ) – disorder of growth plate in hockjoint Probable causes - Inadequate manganese or choline in broiler diets. Tibial dyschondroplasia – articular cartilage grow downwardi into the shaft of the tibia, 2.5% of dried brewers yeast to the breeder diet will completely eliminate this condition in broilers Probable causes – genetic, low calcium, high phosphorus ration Femoral head necrosis – yellow or brown porous in head of femur. Vaccine available. Probable cause – Viral arthritis caused by reovirus

36. Red hock in broiler chick

37. Rickets in broiler chicks

38. Perosis or slipped tendon Curled toe paralysis

39. Tibial dyschondroplasia

40. Staph arthritis – occur in 2 to 4 week old chicks Due to secondary infection after viral arthritis. Twisted legs – deformation of the hockjoint , no shortening of leg bone Lack of exercise, leg muscle weakness, low feed consumption during hot weather, new litter Osteoperosis – reduced in mass of the bone Probable causes – improper mineral deposition in the bone. Synovitis – inflammation of the synovial membrane of the joint of the leg. Probabale causes – Bacterial infection (staphylococcus , Mycoplasma synoviae ), or viral infection. Fragile bones – withdrawal of calcium phosphate from the medullary and cortical portions of the certain long bones. Probable cause – Lack of vitamin D, calcium, or phosphorus in broiler diet

41. Scabby –Hip Dermatitis on the hip or thigh of the broilers. Scabs develop between the feathers or near the feather follicles Often first appear at 3 weeks of age. Females are quite often than male. To reduce this incidence: increase the floor space allotment per chick Provide even distribution of birds

42. Isolation Hygiene and Sanitation Vaccination Medication Disease prevention and Control

43. Disease Prevention Due to too short growing period, not enough time for broilers to recover from most disease outbreaks prior to market time. Focus on prevention of the disease rather than treatment of the disease. Chicks should be come from Mycoplasma gallisepticum (MG) – free and Mycoplasma synoviae (MS)- free breeding flocks

44. Vaccination Programme No common vaccination programme . Practice proper isolation and sanitation. To practice vaccination programme consult with specialist according to local area. In most instances, bronchitis, Newcastle disease and Marek’s vaccines are used for broilers. Vaccination creates a stress. Be sure to use the fresh and right type of vaccine, according to directions and at the right age.

45. STRESSORS Cold Humidity Bacteria Viruses Protozoa Loud Noises Beak Trimming Parasites Poor Ventilation Mold & Mycotoxins NH 3 /H 2 S Heat Dust Vaccination Rough Handling Poor Sanitation Molting Weighing Pecking Order Feed Restriction Nutritional Deficiencies Poor Litter Quality Dirty Water Crowding

46. Coccidiosis control Coccidiosis must be fully suppressed in broilers. Because of short growing period of broilers, there is not enough time for immunity development. Withdrawal period – Most coccidiostats must be withdrawn from broiler feed 5 days prior to slaughter to allow time for the drug to be eliminated from the tissues.

47. Marketing broilers Feed and water withdrawal of market time Just prior to marketing the feed must be withdrawal to lower the contents of the gut so as to reduce Salmonella contamination during processing. Feed withdrawal reduces the live weight (shrink) and processing yield. Withdrawal time 8-9 hours before slaughtering. To reduce shrink, water should be available until they are picked up in the house.

48. Relationship between feed withdrawal time and live weight loss Hours held In pens without feed, but with unrestricted water, plus hours held in crates Live weight loss % 3 2 6 3 9 4 12 5 15 6

49. Preventing bruises at market time Eliminate grit feeding at least 2 weeks prior to marketing time. Catch and load the birds at night. Allow the feeders to empty about 2 hours before catching. Prevent all the factors causing bruise to the birds.

50. Record keeping Keep proper record Compare with the standards.

51. Producing Squab Broilers Squab broiler very small broiler dressed weight < 0.9 kg live market weight 1.02- 1.14 kg growing time 4 weeks or 4 weeks and 2 days reared in floor system the processed broilers are sold as fresh or frozen whole- body birds, completely eviscerated

52. Roaster Management Roaster Live weight 2.7-3.6 kg Rapidly growing meat type strain FCR 2.4 Growing time 9 weeks for male, 11 weeks for female Raised male and female separately Sold as whole-body bird. High incidence of breast blister downgrades the carcass at the processing plant. Roasters:  Chickens less than 8 months old and weighing 2.7-3.6 kg

53. How to reduce the breast blisters Rear female rather than male Keep the litter dry Provide 10 cm thickness of litter Provide feed more often Stir the birds occasionally Remove objects or equipment on which the birds can roost

54. Surgical Capons Surgically castrated male chicken at 2.5 weeks of age More tender, juicier and flavourful Live weight 5.4 - 6.4 kg at 20 – 24 weeks of age. Marketed as whole- body Capon: a castrated domestic cock fattened for eating.

55. Chemical Capons Hormone estradiol is used; to produce good quality, increased and uniform deposition of fats. Paste like substance, implanted under the nape of the neck at 4 weeks of age. A small amount of hormone is released over 4 weeks period. The birds should not be slaughtered at least 6 weeks after implanting to avoid traces of hormone in the processed birds Caution: The use of hormone is illegal in some countries; check with authorities before using such a programme

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