Brooding Management of domestic chicken.pptx

 Art and science of rearing the newly hatched baby chicks
 Care and management of young chicks for the first 3-5 weeks is called Brooding
 Chick embryo immediately after few of hatching – Poikilothermic
 Adult birds are Homeotherms
 Chicken are PRECOCIAL (Young ones are relatively mature and mobile from the moment of birth)
 Young ones have hair (down feathers), open eyes, developed brain and capable of walking
 Average body temperature of newly hatched chick – 103.5ºF
Adult chicken – 105-108ºF
BROODING EQUIPMENT
1. Brooder – Heat source (gas, coal, IR bulbs, incandescent bulbs, kerosene or electrical stove)
2. Reflectors – canopy or flat type
3. Brooder / chick guard - GI sheet or card board sheet or asbestos sheet of 1.5’ height and 5, diameter is sufficient for 200-250 chicks
DEEP LITTER BROODING
Materials required
 Brooder guard or chick guard
 Brooder (heat source) – gas or electric bulbs or coal
 Litter or bedding material – 100 kg per 1000 Sq.Ft
 Old newspapers
 Chick waterers
 Chick feeders or trays
 Thermometer
 Lights
 Side curtains
CAGE BROODING
• Battery brooding cages with electrical bulbs
• Gas brooders/ room heaters
• Use of circulating fans to distribute the warm air
• Gas brooders can be hanged in between the cages at a height of 9’ from the floor level with 3-4’ distance b/w the brooders
ENVIRONMENTAL CONDITIONS FOR BROODING
Temperature
Brooding is carried out 0-8 weeks in case of layers and 0-2 weeks in case of broiler birds. Heating is very much essential to provide right temperature in the brooder house. Too high or too low a temperature slows down growth and causes mortality. During the first week the temperature should be 95ºF (350 C), which may be reduced by 5º F per week during each successive week till 70ºF (21.10 C). The brooder should be switched on for at least 24 hours before the chicks arrive. Hanging of a maximum and minimum thermometer in each house is recommended to have a guide to control over the differences in the house temperature.
• 1st Week – 90-95º F
• 2nd week – 85-90º F
• 3rd week – 80-85º F
• 4th week - 75-80º F
• 5th week – 75º F
The behaviour of chicks provides better indication of whether they are getting the desired amount of heat.
 When the temperature is less than required, the chicks try to get closer to the source of heat and huddle down under the brooder.
 When the temperature is too high, the chicks will get away from the source of heat and may even pant or gasp.
 When temperature is right, the chicks will be found evenly scattered.
Ventilation
• HDPE curtains should be hanged @ on the mesh
• Leaving one feet distance from the roof to provide cross ventilation
Humidity
Brooder house humidity ranges from 50-60 per cent. High humidity creates the problem of wet litter which leads to coccidiosis and low humidity causes dusty litter resulting in respiratory problems.
Lighting
• 0 - 14d – 24 hrs
• 3 - 5 wks – 22 hrs
• 6 –

1. BROODING MANAGEMENT Prepared by Dr. Harshini Alapati (M.V.Sc Poultry science) Contractual Teaching Faculty Dept of LFC Veterinary College, Hassan KVAFSU, Karnataka

2. Art and science of rearing the newly hatched baby chicks Care and management of young chicks for the first 3-5 weeks is called Brooding Chick embryo immediately after few of hatching – Poikilothermic Adult birds are Homeotherms Chicken are PRECOCIAL (Young ones are relatively mature and mobile from the moment of birth) Young ones have hair (down feathers), open eyes, developed brain and capable of walking Average body temperature of newly hatched chick – 103.5ºF Adult chicken – 105-108ºF BROODING

3. NATURAL BROODING ARTIFICIAL BROODING In the absence of broody hen Using artificial heat Equipment used – Brooders Heating source Reflectors Brooder / Chick Guard

4. HOT ROOM BROODING Central heating system provides heat for the chicks Hot water pipe @ 2.5’ above the floor level, 4-8 hot water pipes will be placed Pipes will be connected to a boiler placed outside the brooding room COLD ROOM BROODING Spot heating devices like hover with gas brooder or electric bulbs or Infrared bulbs are placed @ 3-4’ feet above the floor. Battery brooding Cages containing electric bulbs. TYPES OF BROODING

5. BROODING EQUIPMENT

6. BROODING EQUIPMENT

7. FLAT TYPE HOVER CANOPY TYPE HOVER

8. Charcoal or kerosene stoves are covered with plate or pans to provide supplementary heat to the chicks CHARCOAL OR KEROSENE STOVE

9. Natural gas or LPG is connected to a heating element to provide heat for chicks Hover is connected @ 3-4.5’ above the ground Measure the temperature @ 4” above the litter 30 kg of gas is required for 1000 chicks for 14 days Provides uniform heat If the temperature is high and chicks are feeling hot  increase the height of hover (i.e., > 5’) GAS BROODERS

10. GAS BROODERS

11. Thermostatically controlled heating system connected Spreads uniform heat to a large area Avoids crowding of chicks under brooder directly One brooder for – 300-400 chicks (Or) Use of electrical bulbs connected to a hover Placed at a height of 2-3’ above the ground level ELECTRICAL BROODER

12. Self reflecting bulb One 250 watts bulb is sufficient for 150-250 chicks INFRA RED BULBS

13. Earthen pots of 6-10 litres capacity closed mouth pots are used Holes of uniform size are made at 1-2” distance leaving 1/3 from top One pot is sufficient for 600 chicks Pots are filled with burnt coal (0.75-1kg) before placing inside the brooder Additional pots are placed at a distance of 7-10’ depending on number of chicks and season Illumination the room with light of 40-50 lux POT BROODING / COAL BROODING

14. POT BROODING / COAL BROODING

15. Materials Required Brooder guard or chick guard Brooder (heat source) – gas or electric bulbs or coal Litter or bedding material – 100 kg per 1000 Sq.Ft Old newspapers Chick waterers Chick feeders or trays Thermometer Lights Side curtains DEEP LITTER BROODING

16. CART WHEEL SHAPE ARRANGEMENT OF FEEDERS AND WATERERS

17. Battery brooding cages with electrical bulbs Gas brooders/ room heaters Gas brooders can be hanged in between the cages at a height of 9’ from the floor level with 3-4’ distance b/w the brooders CAGE BROODING

18. CAGE BROODING

19. Age ( wks ) Space (per chick) Feeder space(per chick) Waterer space (per chick) Deep litter (Sq. ft) Cage (Sq. inches) Circular (Sq. inches) Linear (inches) Circular (Sq. inches) Linear (inches) 0-3 0.3-0.4 20-30 0.5 1.0 0.125 0.25 3-6 0.4-0.5 30 1.3 2.0 0.25 0.5 >6 1 30-40 2.0 3.0 0.5 0.75 SPACE ALLOWANCE DURING BROODING

20. ENVIRONMENTAL CONDITIONS FOR BROODING

21. After the sale of adult birds DOWN TIME of 2-3 weeks Cleaning of the shed  removal of litter Cleaning of equipment (detergent followed by disinfectant KMnO4) Cleaning of house (ceiling and walls) Repairing of the house (if any cracks) PREPARATION OF SHED FOR BROODING

22. Cleaning of floor detergent followed by disinfectant Fumigation with Formalin & KMnO4 @ 1X conc (20g KMnO4 + 40 ml of formalin) per 100 cubic feet or 2.83 cubic metre

23. Canopy type of hover fitted with incandescent bulbs or IR bulbs can be directly hanged @ 2.5’ height Form a circle with brooder guard of 5’ feet diameter &1.5’ height around the hover Spread litter material uniformly up to 2” height Check the temperature and humidity of the brooder house Spread news papers over the litter material Sprinkle ground maize over it for 2-3 days Arrange feeders and waterers in a cart-wheel fashion After 5 days remove the papers and burn them

24. Automatic feed hoppers Nipple drinker

25. Provide electrolytes, glucose and vitamins in drinking water for first 5-6 days Preferably 8% glucose is added to stress and dehydration Avoid feeding for first 6 hrs, make sure of enough water provision observe the behaviour of chicks and adjust the temperature

26. CHICK WATERER CHICK FEEDERER CIRCULAR LONGITUDINAL

27. Beak trimming (formerly debeaking) is the removal of approximately one-quarter to one-third of the upper beak, or both upper and lower beak, of a bird. Beak trimming is performed as part of an overall strategy to reduce peck injuries and death when raising groups of poultry. Beak trimming may be performed on many species including laying hens, turkeys, ducks, and quail. Feather pecking, peck injury and peck mortality (cannibalism) in poultry occurs at variable rates and may unpredictably become severe and cause high rates of distress, injury and death in a flock. Beak trimming is acutely painful, as nociceptors are present in the tip of the beak. M ethods of beak trimming - hot-blade, and infra-red BEAK TRIMMING

28. Vent pecking & Cannibalism Feather pecking

29. Hot blade beak trimming

30. INFRARED BEAK TRIMMING

31. Unhealed navels Leaky vents Common in the chicks offered feed immediately after hatch Yolk sac is not absorbed into the body properly Seen in E.coli infections

32. Dubbing Removal or trimming of comb Usually done in male birds To prevent frost bite and fighting behaviour