Poultry management, feeding, housing. health care

poultry is a well established business

1. Presented by Dr. Pallab Borah Block Veterinary officer BVD- Kachugaon

2. Poultry- major contributor- livestock revolution Food and nutritional security Employment generation Woman empowerment ………..Still one billion population is undernourished!!!

3. Rural Poultry Innovations to inspire

4. 5 / Presentation to Rabo Foundation CML, Guwahiti; 9/3/10

5. Hybrid layers of today lay on an average of 310 eggs per year Broilers which achieved mean body weight of 1500 g at 8 weeks of age with FCR of around 5.0 India is the third largest producer of eggs in the world next only to China, USA. Andhra Pradesh, Maharashtra, Haryana and Tamil Nadu are the major egg producing states that account for more than 60 per cent of the eggs produced in the country India ranks 6 th in the world in respect of poultry meat production during 2019 with the highest production recorded for USA

6. Haryana is the leading state in broiler production; other major broiler producing states are Tamil Nadu, Maharashtra, Punjab, West Bengal and Karnataka. More than 65 per cent of the broilers produced in India are raised in these states.

7. Various factors responsible for commercialisation of poultry or Scope and Importance of poultry It is highly prolific in nature (i.e.) one hen produces at least 240 eggs in an year Is adaptable to various agro-climatic conditions, i.e. chicken can be reared at temperatures as low as 0 o C and as high as 40 o C Chicken can be reared under high stocking density (number of birds/unit area). In one acre of land, about 10,000 layers under deep litter system of rearing and 25,000 layers in cage system can be reared;

8. 4. Land required for poultry need not be fertile, further the water requirement is also less when compared to other species of livestock. 5 .Poultry farming and production techniques are simple and needs less skill which means that even the uneducated or poorly educated rural population can run a poultry farming business quite successfully if the necessary facilities are made available at a reasonable cost

9. 6 . Among the various species of livestock, the dressing yield and edible yield of poultry is the highest. Poultry: 72-75%; Beef: 50-55%; Pig: 68-72%; and Sheep & Goat: 40-48%. 7 . It provides more than 20% protein and less than 3% fat; mutton, beef and pork contain more than 10% fat and less than 20% protein. Further, the egg protein has the highest biological value and is easily digestible and 100% assimilable . The egg has a very well-balanced amino acid profile with the required minerals and vitamins.

10. 8. Poultry meat and egg are universally acceptable food materials without being forbidden by any religious taboos. 9 . Poultry farming provides the employment for rural and urban population with scope for diversification, increases revenue, and enhances the value of certain agro and industrial products and by-products by transforming them into quality products like poultry meat and eggs.

11. 10 . Chicken are the most efficient converters of feed into meat and egg. It hardly requires 1.6 kg of feed to produce 1 kg of body weight and in case of eggs it requires 1.4 kg of feed to produce 12 eggs or 2.0 kg of feed to produce 1 kg of eggs

12. types of Poultry Chicken Duck Turkey Goose Japanese quail Bobwhite quail Guinea fowl Partridge Pheasant Pea fowl Ostrich Pigeon Dove African Parrot Indian Parrot Budgerigar Muscovy Duck Emu

13. CHICKEN Two scientific names are in use for chicken, namely Gallus gallus and Gallus domesticus . Classification based on the place of origin Asiatic - Eg. Brahma, Langshan, Cochin American - Eg. Plymouth Rock, Rhode Island Red . Mediterranean - Eg.Leghorn,Minorca , Ancona English - Eg.Orpington , Sussex, Cornish

14. Classification based on utility This classification is based on utility or commercial value; such as Egg-type: Eg. Leghorn. Meat-type: Eg. Cornish Dual purpose: Eg. Rhode Island Red Game type: Eg. Aseel

15. General characteristics of various standard classes of chicken American : Medium to heavy size birds, mostly meant for meat or brown egg . Eg-Plymouth rock, Wyandotte, Rhode Island Red, Jersey Black giant, New Hampshire Asiatic: Asiatic breeds are heavy in size, poor layers, lay brown eggs, broody with motherly instinct, have red ear lobes). Eg: Brahma, Cochin

16. English: Medium to large sized birds, single comb (except Cornish with pea comb), red ear lobes, white skin Examples: Australorp , Cornish, Dorking, Orpington and Sussex Mediterranean breeds: Small size, egg-type, non-broody, have white earlobes, yellow or white skin Examples: Leghorn, Minorca, Ancona , Andalusian .

17. White Leghorn

18. Indian breeds Aseel It is famous for its high body weight, stamina, majestic gait and fighting qualities and it forms the male line for developing the most famous meat type breed Cornish (formerly Indian game). Now the best specimens are found in Andhra Pradesh, Uttar Pradesh, Rajasthan.

19. Kadaknath This breed is otherwise known as “ Kalamasi ” which means “fowl with black flesh” and is native of Madhya Pradesh.

20. Busra Small to medium sized bird found in Gujarat

21. Miri birds  Miri birds are found in Dhemaji , North Lakhimpur , Sibsagar and adjoining districts of Dibrugarh and Majhauliisland in upper Assam. These birds are reared by most of the tribal people and they play an important role in their socio-cultural activities.

22. Vanaraja   Vanaraja  is a dual-purpose   chicken  variety developed by the ICAR-Directorate of Poultry in  Hyderabad   Country of origin- India Use Dual: eggs & meat Traits WeightFemale:2–2.2 kg They each produce up to 110 eggs per year, and weigh 1.0 to 1.2 kilograms at age 6 to 6+ 1 ⁄ 2  months. 

23.   Giriraja The  Giriraja  is a breed of chicken developed by  Karnataka   Veterinary , Animal, and  Fishery  Sciences University in  Bengaluru , India. Giriraja females lay a large number of eggs, 130–150 per year, with each egg weighing 52–55 grams. Their shells are brown in color and thicker than that of other commercial eggs, and resist breaking. The birds exhibit better growth compared to local varieties, and are suited for mixed and backyard farming. [2]

24. DUCKS The domesticated breeds of ducks can be classified based on three purposes, For egg production For meat production For ornamental purpose

25. Egg laying breeds Campbell Khaki Campbell is variety resulting from colour selection of the Campbell breed. The egg production of the Campbell breed can exceed even the most efficient of egg-laying domestic  chickens , with the breed laying an average of 300 eggs a year.  Campbells become mature at approximately 7 months

26. WeightMale:2.3–2.5 kg [2] Female:2.0–2.3 kg [2] Egg colour -white

27. Indian Runner They stand erect like  penguins  and, rather than waddling, they run. The females usually lay about 300 to 350 eggs a year or more

28. Pekin These ducks originated in China and White Pekin is the most popular duck

29. Muscovy Originated in South America. The males have no drake feathers and have a knob on the head like a crest The incubation period is 35 days

30. Muscovy

31. Indigenous breeds Nageswari ducks of North Eastern states, Kuttanad ducks of Kerala ( Chara and Chemballi ) and Aarani ducks of Tamil Nadu. In India, 90-95 percent of ducks are indigenous or non-descript types, which are hardy, with mediocre egg production and highly suitable for extensive system of rearing.

32. Know Your Egg S. No. Birds Egg weight(g) Yolk (%) Albumin (%) Shell( %) 1 . Chicken 50 31 58 11 2 . Quail 10 32 48 20 3 Turkey 65 32 56 12 4 Duck 72 35 53 12 5 . Pigeon 18 18 74 8

33. The Indian Council of Medical Research (ICMR) recommends the consumption of 180 eggs per capita per year . However, t he actual consumption is much lower . While cities consume 90-105 eggs per capita per year , rural parts consume around 50-70. Therefore, much awareness is needed in the masses to encourage them to eat good quality protein and alleviate the hunger and malnutrition from country

34. Backyard Poultry - A Supplementary Source Of Income ForFarmer Backyard or homestead poultry farming is common among rural and landless families in India and is a lucrative source of supplementary income . It involves low investment and yields high economic returns, and can be easily managed by women, children and the elderly . Meat and eggs from such birds are inexpensive and rich source of protein and energy for poor households

35. Backyard poultry farming is characterized by an indigenous night shelter system, scavenging, natural hatching of chicks, Low productivity of birds, scant supplementary feed, local marketing and minimal health care practices. Products fetch a higher price compared to those from commercial poultry farming

36. Egg and meat with low investment. Eggs and meat contain low levels of cholesterol and saturated fats and high levels of vitamin compared to meat from commercial poultry Helps control ectoparasites in domestic animals

37. Benefits of backyard poultry farming A source of employment to small and marginal farmers, including women and unemployed youth. Provides additional income. Enhances soil fertility.

38. Why indigenous birds used for backyard poultry Superior adaptability to their habitat and ability to survive, can reproduce with low nutrition under suboptimal management Require fewer inputs as they scavenge and are raised with little veterinary care. Exhibit broodiness and hatch their own chicks

39. Their eggs and meat are preferred and fetch a premium price compared to commercial farm-bred chickens. Can protect themselves from predators Act as insurance for the poor during difficult times.

40. A suitable all-purpose premix is suggested below exclusively for the use of backyard poultry . Fairly good egg production can be achieved by providing 50 per cent of daily requirement of feed in the form of balanced feed/commercial feed.

41. Ingredients Premix-I % Premix-I % Groundnut cake (expeller) 52 60 oil cake 20 - Unsalted dried fish 20 32 Broken rice/wheat 4 4 Mineral mixture for poultry 4 4 Total 100 100

42. What is BROODING ??? The period from hatching until the chickens no longer require supplementary heat is called the ‘ brooding period ’ and usually lasts for 4–6 weeks , depending on seasonal temperatures and the type of housing.

43. Why it is required ??? Chickens need supplementary heat when they hatch, because they are unable to maintain their body temperatures . The heat can be supplied by a broody hen or, more usually, by brooders fuelled by electricity, gas or oil. As the chicken grows, its downy coat is replaced by feathers, and the brooding temperature can be gradually reduced, until supplementary heat is discontinued at about 3–4 weeks.

44. Types of “BROODING” Artificial Natural

45. “Natural Brooding” Newly hatched chicks have little ability to maintain their body temperature by metabolic processes and hence must be brooded frequently by the hen . A brooding hen will crouch to allow chicks to huddle against her in the angle between her body and the angle or underneath her wings . It is greatest during the first week of hatching inclement weather and moderate disturbances or danger .

46. “Artificial Brooding” It is mainly practiced in commercial farms when large number of chicks are to be brooded together.

47. Infra-red bulb Incandescent light Heating coil

48. Kerosene stove brooder Charcoal stove brooder

49. Battery cage Centralized Heating system

50. “ Brooding Requirements ” Temperature Ventilation Moisture Space Requirements Equipments

51. “Temperature” The brooder must be capable of providing a temperature of 33°C (95°F) even in the coldest conditions. It must be adjustable , so that a steady temperature can be maintained. Simple electric hobby brooders can be obtained from poultry equipment suppliers, and will successfully brood up to 50 chicks. The brooding temperature for day-old chicks should be 33°C at the level of the chickens’ backs; that is, about 50 mm above the litter. As the chickens grow, the temperature can be adjusted. To alter the temperature, it should be reduced gradually by 1°C every 2–3 day s. Generally, supplementary heat can be discontinued at the end of the fourth week, but in winter it may be necessary to provide heat on very cold nights in the fifth week.

52. Table BROODING TEMPERATURE AT VARIOUS AGES OF CHICKEN AGE (DAYS) TEMPERATURE AT CHICK HEIGHT C 1 33 2 33 3 33 4 32 7 30 14 26 21 22 28 20

53. “Ventilation” Fresh air is important for good health of chicks. Poor Ventilation leads to accumulation of CO 2 , CO, ammonia and wet litter. High concentration of CO 2 poisonous to chicks. CO concentration more than 0.01 % poisonous. Wet litter, predisposing factor of Coccidiosis.

54. “Moisture” 50 – 60% relative humidity is recommended. Too high or too low humidity should be avoided. High humidity results in wet litter (Coccidiosis). Low humidity results in dusty litter (Respiratory diseases and poor growth of feathers)

55. “Space requirements” Each chick needs 7-10 sq. inches of space under the brooder. Upto the age of 8 weeks, 460 sq. cm /chick floor space. An additional floor space of 460 sq. cm /chick to be increased every four weeks until pullet starts laying. For broilers, an additional increase of 700- 900 sq. cm / chick to be made.

56. “Equipments” Feed to be placed on flat containers e.g. paper plates, box tops etc. Height of feeder and waterer to be 5cm from top of the litter . For watering, two 5 litres water fountains for 100 chicks.

57. Arranging “ Feeder” and “Waterer”

58. FEEDERS

59. What jobs need to be done in BROODING PERIOD ???

60. “Debeaking” Advised at day-old or 6-8 days of age, since it avoids cannibalism. Done with an electric debeaker. Done in mandible 1/3 rd the distance from tip of the beak to the nasal opening.

61. Layer birds: day old 6-8 weeks 14-16 weeks Broiler: Day old Debeaking Machine

62. Poultry Housing

63. Poultry Housing Systems of housing The broilers may be raised on deep litter, in cages or in batteries with slatted or wire floor system. However, deep litter system of housing is the most widely used system for broilers. Layers are reared on deep litter floors, in cages or on different kinds of floors at different ages.

64. Deep litter floor rearing involves rearing egg-type chicks or birds on any one of the preferred litter materials (paddy husks, groundnut hulls, wood shavings, etc.) spread on the floor.

65. Broiler Housing The various types of buildings required on a broiler farm are: Broiler houses; Store room; Office room; Staff or watchman quarters; Manure pit; Burial pit or incinerator

66. Optimal environmental conditions for rearing broilers: Temperature: 22-30 o C (70-85 o F) Relative humidity: 30-60 per cent; Ammonia: Less than 25 ppm ; Litter moisture: 15-25 per cent; Airflow: Airflow should be 10-30 meters per minute

67. Orientation The broiler houses should be oriented with their long axis facing East-West direction to avoid direct sunlight falling into the building Elevation The floor-level of broiler houses should be raised 45 cm (1.5 feet) above the outer ground level to prevent seepage of water into the house

68. The floor should be made of cement concrete to prevent damage by rodents and to permit easy and efficient cleaning and disinfection. Mud floors and sand floors should never be permitted, as they will render cleaning between batches very difficult and will harbor micro-organisms, cysts of parasites, etc., which may cause outbreaks of disease in subsequent batches

69. Width The width of open-sided broiler houses should not be wider than 24 ft (7.20 m) or less than 16ft (4.80 m) to permit optimal cross-ventilation. The length of the house may vary depending on the required capacity and the length of the available land

70. Walls The long walls on the sides should not be more than 35 cm high above the floor level, with the rest of the area covered with a mesh. The space between the top of the sidewall and the roof must be covered with wire mesh It should be durable and strong and close enough to prevent the entry of rodents and predators.

71. Floor space allowance The floor space requirement per broiler depends on their body weight, housing system and climatic conditions. Approximately 540 cm 2 (0.6 square feet) per kg live body weight is the required floor space for broilers on floor under tropical conditions Accordingly, at the end of two, four, six and seven weeks of age, floor space allowances of 120, 367, 730 and 945 cm 2 space per bird is required for average body weights of 220, 680, 1350 and 1750 g respectively.

72. Incubation and Hatchery Management The modern concept of hatchery building is to provide the best physical environment to optimize the efficiency of conversion of a hatching egg into a live and healthy chick through the process of artificial incubation and hatching.

73. The hatchery should be situated at least 1500 ft (460 mts ) away from poultry house; however, it is better to keep the hatchery far away from breeder farms, feed mills and grain storage sites. The hatchery area should be a separate unit with its own entrance and exit unassociated with those of the poultry farm as far as possible

74. Size of the hatchery is dependent upon the number of chickens to be hatched in each setting or each week based on the local demand or supply of day-old chicks. To maintain a disease-free condition, it is essential that all persons entering inside the building should have a shower and change into clean clothing in this room. Also, after they finish their duty, they may leave only through this room after changing back to their home clothings .

75. Egg reception and setting room Must be large enough to permit storage of maximum number of egg .likely to be held overnight. The loading racks may be constructed along with the side walls to support the setting trays at the right angle for easy working.

76. Egg holding room After proper fumigation, the hatching eggs should be stored in the egg holding room. It should be about 8 ft. (2.5mts.) high, ventilated with complete air movements, cooled and humidified

77. Incubator room The actual size of the incubator room should be worked out on the basis of the egg capacity of all the machines in it, and should not be less than 5.6m 3 (200 cu.ft .) for each 1000 egg capacity The ceiling height should not be less than 12 feet To ensure good air circulation throughout the incubator room, there should be at least 1.2 m (3.5 ft.) gap between the incubator frame and any wall.

78. Hatching room The hatching room should have good fitting, air tight doors and be provided with a separate ventilation system.

79. Chick sexing room Sexing room for day old chicks should be warm, well ventilated and must have some form of easily washable shelves to hold the chick boxes. The sexing table must have metal, plastic, sun mica, or very hard wooden tops so that they can be efficiently cleaned and disinfected as often as necessary.

80. Packing, vaccination and dispatch room It must have direct access from the sexing room and from the hatching and incubator room

81. FEEDING OF POULTRY

82. DIGESTIVE SYSTEM AND DIGESTION IN CHICKEN

83. Feeding constitutes the fundamental and major management concern in poultry production since major expenditure (60-70%) in poultry rising is feed cost. Efficiency in feeding therefore is one of the key factors for successful poultry production. More than 40 nutrients are required by the poultry. They can be arranged into six classes according to their chemical nature, functions they perform and the ease with which they are chemically determined. These groups of nutrients are: water, proteins, carbohydrates, fats, minerals and vitamins

84. Carbohydrates and fats are the principal sources of energy. The requirement for protein is essentially the requirement for amino acids. The essential amino acids for poultry are : arginine , glycine , histidine , leucine , isoleucine , lysine, methionine , cystine , phenylalanine, threonine , tryptophan and valine . Out of these, the ones critical in practical diets are arginine , lysine, methionine , cystine and trypto phan.

85. Minerals and vitamins do not supply energy but they play an important role in the regulation of several essential metabolic processes in the body. Minerals  : Calcium, phosphorus, sodium. copper, iodine, iron, manganese and zinc. Vitamins :  Vitamin A, vitamin D3, vitamin E, pyridoxine, riboflavin, pantothenic acid, niacin, folic acid and choline  .

86. A balanced ration is the one which will supply different nutrients in right proportions according to the requirements for maintenance and various productive functions. The nutrients required by poultry must be supplied in rations through the ingredients available in sufficient quantity economically

87.   Energy source : Figure : Maize / Corn

88. Figure : Rice polish Figure : Wheat bran

89. Figure :  Sorghum (Jowar) Figure : Ragi / Finger millet (Eleusine coracana). Figure : Ragi / Finger millet (Eleusine coracana). Figure : Sorghum (Jowar)

90. Figure : (A) Bajra plant (B) Bajra seeds (A) (B)

91. Proteinaceous (animal origin) : Fish meal, meat meal, slaughter house by-products meal, hydrolyzed poultry feathers, hatchery by-product meal and silk worm pupae meal. Proteinaceous (plant origin) : Soybean meal, ground nut/pea nut cake, cottonseed cake, sesame cake and canola meal.

92. Figure : Ground nut (Pea nut)

93. (A) (B) (C) Figure : Cotton (A) Plant with puffs (B) Seeds (C) Extract

94. Figure : Soybean (A) Plant (B) Pod (C) Extract (D) Seed (A) (B) (C) (D)

95. (A) (B) Figure : Sesame (A)Plant (B) Seed

96. Figure : Shell Grit Mineral supplement : Dicalcium phosphate, Limestone and oyster shell  

97. FEEDING SYSTEMS Whole grain feeding: 2. Mash and grain feeding: 3. Complete mash feeding :     4. Pellet feeding: 5. Crumble feeding :

98. FEEDING SYSTEMS 1. Whole grain feeding:

99. Mash and grain feeding 2. Mash and grain feeding:

100. Ration formulation for Layers Layer ration is designed to optimize egg production. This can be in terms of egg numbers, egg size or egg mass. The feed intakes of layer birds are lower as compared to broilers because of lower body size and lower growth rate. Layer feed should contain a Digestible Crude Protein (DCP) content between 16-18 per cent. The feed should contain calcium (lime) for the formation of eggshells laying hens that do not get enough calcium will use the calcium stored in their own tissue to produce eggshells

101. Ration formulation for Layers Ingredient(%) Level of inclusion Yellow maize 35 Barley 15 GNC 20 Wheat bran 15 Molasses 03 Fish meal 05 Limestone (ground) 05 Mineral mixture 1.5 Salt,Vitamin premix+Antibiotics 0.5 Total 100

102. Ration formulation for Broilers Ingredient(%) Starter(0-6 weeks) Finisher(6-8 weeks) Yellow maize 60 65 GNC 10 7 Maize gluten meal 10 7 Wheat bran 6 10 Fish meal 4 4 Meat meal 8 5 Mineral mixture 1.5 1.5 Salt,Vitamin premix+Antibiotics 0.5 0.5 Total 100 100

103. Feeding of Chicken Feeding of Broiler : 3 types of feed Pre-starter feed- upto 12 to 14 days, 22% CP, 3000 Kcal ME Starter feed- upto 21 days, 21.5% CP, 3050 Kcal ME Finisher feed- 22 to 42 days, 19.5% CP, 3100 Kcal ME

104. Standard weekly feed consumption in Broilers 1 st week- 110 g 2 nd week- 250 g 3 rd week- 450 g 4 th week- 600 g 5 th week- 850 g 6 th week- 1000 g A broiler consumes feed upto 6 weeks of age with av. FCR of 1.65