4. GENERAL INFORMATION:
• Poultry popular for holidays
• Chicken most popular
• Average American eats 75
pounds of poultry per year.
• Products from poultry:
• Meat
• Eggs
• Medicine and vaccines
• Feathers for clothes, pillows, fish
lures
• Ornamental uses/hobbies
5. POULTRY AS ORGANISMS:
• Classified as Aves
• Vertebrates
• Differ in digestion and reproduction
• Digestion – beak and gizzard
• Reproduction – eggs are hatched, 21 days (chickens) 29-31
days (geese) Turkeys (27-28 days) and ducks (28-35 days).
Incubation period is influenced by temperature and
humidity.
• Appearance – yellow pigmentation – egg production.
Large red comb – good health. Ragged feathers – poor
health.
6. CHICKENS:
• Most important species
• Raised for meat and
eggs
• Meat of a chicken is
based on age and sex
7. NAMES OF CHICKENS:
• Broiler – Young chicken 6-7 weeks, weighs about 4
pounds of either sex.
• Roaster – Young chicken older and slightly larger than a
broiler.
• Capon – Male chicken that has been neutered
(castrated). 5-7 months old. Weigh 6 pounds.
• Spent Hen – Hen that no longer lays eggs. Used in
soups, or processed foods. (For CULLING)
• Layer – Mature female. Can produce around 300 eggs
per year.
• Hen – Mature female, laying.
• Pullet – Young female not yet laying eggs
• Cock – Mature male, can be called a rooster.
• Cockerel – A young male who is less than one year old.
8. COMMON BREEDS:
• White Leghorn –
used in egg
production.
Smallest
• Barred Plymouth
Rock – meat and
eggs
• New Hampshire –
Meat and eggs
• White Rock – meat
and eggs. Largest.
12. DUCKS:
• Raised for
meat, eggs,
down, and
feathers.
• Down – the
soft feathery
covering that
grows under
the feathers.
13. DUCK NAMES:
• Duckling –
young duck –
still has down
• Drake –
mature male
duck
• Hen – mature
female duck
14. DUCK FACTS:
• 15 million ducks are
raised in the US
each year.
• Grow faster and
heavier than
chickens
• Can swim
• Most raised indoors
on commercial
farms.
15. GEESE:
• Used for meat,
eggs, feathers and
ornamental
purposes. Some
used to control
weeds.
• 1 million raised in the
US each year.
• Resist a lot of
diseases that other
poultry get.
16. GEESE NAMES:
• Gosling – baby
goose of either
sex
• Gander – Mature
Male goose
• Hen – Mature
female goose
• Gaggle – flock or
group of geese
that are not flying.
17. PEAFOWL NAMES & USE:
• Peacock – mature
male peafowl.
• Peahen – mature
female peafowl.
• Train – male tail
feathers.
• Use - for their
feathers.
19. GUINEA FOWL:
• Raised for food,
as novelty bird,
and to stock
game preserves.
• Have thick shell
and because of
this are often
used for
ornamental
purposes.
20. THE POULTRY INDUSTRY:
• Early Poultry Production
• First poultry raised was
more than 5000 years
ago in Asia and in
Egypt about 3500
years ago.
• Poultry was brought to
North America in 1607
• Turkeys were native to
North America
21. POULTRY IN THE
PHILIPPINES
• Range from small farm
flocks to large
commercial operations.
• Free Range, Semi-
intensive & Intensive
• Enterprises are egg
production, broiler
production, and raising
replacement pullets.
• Vertical integration is
common.
22. POULTRY PRODUCTION SYSTEMS:
• 4 areas:
• Broiler Production – 6 weeks to raise
• Egg Production – 24 weeks to raise
• Egg Quality: 95% marketed are white
• Parts: Shell, Albumen, Yolk, Membrane
• Judging eggs – Candling
• Molting – Process of shedding and renewing
feathers. Laying eggs stops during molting.
Takes about 2 months to have a bird
completely molt out.
• Pullet for egg Production
• Pullets begin to lay eggs at 24 weeks.
• Pullet and Cockerel for broiler egg production.
• One cockerel per 8-10 pullets
23. ADVANTAGES OF RAISING POULTRY
1. high feed efficiency
2. fast return investment
3. spreading income throughout the year
4. high return compared to feed costs
5. low land area requirements
6. adaptability to both small part-time enterprises and large
commercial enterprise
7. ability of the operation to be highly mechanized, with high
output per hour of labor.
24. DISADVANTAGES OF RAISING POULTRY
1. Serious problems with disease and parasites
2. need for a high level of management ability, especially for large
commercial flocks
3. need for large amounts of capital for a large operation
4. limitations of zoning on the location of the flock.
5. High death losses due to predators and stampeding
6. need for careful control of product quality
7. need for careful marketing
8. need for high volume for an economical enterprise
9. problems with waste disposal and odor
27. TERMS AND TERMINOLOGIES
• Breed is a group of related fowls that
breed true to a number of given traits that
identify the breed.
• Variety is based on certain traits, such as
the color of plumage and comb type.
• Type refers to the purpose for which the
poultry are bred.
• Class generally refers to the geographic
origin of the poultry.
28. CONSIDERATIONS
•what kind of niche you will
focus on?
•which breeds you will farm.
•what breeds are available
in the Philippines.
29. BROILER BREEDS IN THE
PHILIPPINES
• Arbor Acres Broilers - bred by Aviagen, Supplied
by San Miguel, and one of the country's most
popular broiler breeds. Excellent livability,
good growth rate, efficient feed conversion
ratio, and good meat yield.
• Hubbard Broilers - popular in the free-range farming
for chicken meat production business.
• Shaver Star Bro Broilers - the older ones but still enjoy some
popularity in the Philippines.
• Ross Broilers - one of the world’s most popular broilers. Excellent
meat producers and have especially good breast yield.
• Cobb Broilers - can survive in various environments that can be found
in
the Philippines. Can be farmed in a conventional system, and
thrive exceptionally when farmed in alternative poultry production
systems such as in free-range conditions.
31. COMMERCIAL LAYERS IN THE
PHILIPPINES
• Lohmann Layers - one of the most common and
“classic” layer breeds and can be acquired from San
Miguel among other companies.
• Dekalb White Layers - one of the most popular and
also one of the most suitable layers for raising in the
Philippines.
• Babcock White Layers - well known
for their large eggs, high adaptability
chickens, and perform well in a wide
variety of climatic conditions.
32. NATIVE CHICKEN IN THE
PHILIPPINES
Banaba chicken from Batangas
Darag chicken from Panay Island
Parawakan chicken from Palawan
Native Philippine Chickens - include the fact that they are quite hardy, have
excellent survivability, and grow well in a wide variety of conditions. However,
on the flip side, they do not offer optimal and efficient production characteristics
– such as feed conversion ratios, egg sizes, and so on, as you would find in
commercial breeds.
33. DIFFERENT TYPES OF TURKEY
BREEDS
• Beltsville small white turkeys
• Black turkey
• Blue slate
• Bourbon Red turkeys
• Broad Breasted white turkeys
• Midget White turkeys
• Narragansett turkeys
• Standard Bronze turkey
• Royal Palm turkey
• White Holland turkeys
34. DUCKS
MEAT TYPE
• Pekin
• Muscovy
• Aylesbury
• Rouen
EGG TYPE
• Indian Runner**
• Khaki Campbell
• Zending
• Bangladeshi Egg Laying Duck Breeds
35. QUAIL BREEDS
•Native – Found in the fields and forests; the common “pugo”. This quail is not
suitable for commercial production.
•Japanese Taiwan – Popularly known as “Chinese Quail”. It has dark brown
feathers mixed with white and gray. The female has a gray underside flecked with
darker feathers, while the male has many reddish feathers on the underside.
•Japanese Seattle – This is as an American breed similar to Japanese Taiwan; it
has jersey (rust-maroon) feathers at the base of the heads.
•Negro – Black or grayish black.
•Tuxedo – Black with a white spot on the breast.
•Silver – White with black eyes; from the Canaan Valley, Egypt.
•Brown Cross No. 1 and No. 2
37. POULTRY BREEDS/
STOCKS TO RAISE
1. Stocks should only be purchased from a reliable hatchery or
franchised dealer where the parent stock is well-housed and well-
managed
2. The kind of stock to buy depends upon the purpose for which it is
going to be raised
3. Chicks should be free from diseases and deformities.
4. Chicks should have uniform size and color and in the case of the
broiler chicks should not be less than 33 grams at day old,
5. For a start, a popular strain raised in the community can be
selected as it is an indication of the bird’s good performance under
existing farm conditions,
6. For broilers, choose those that have high livability and are fast
growers,
7. For layers, choose those that have good egg size, high egg
production, and long productive life.
38. MAJOR TRAITS TO
CONSIDER
• Sexual maturity or age, at first egg production.
• Intensity or rate of egg production
• Size of egg
• Egg Quality
• Body weight
• Growth rate
• Feed conversion
• Viability and disease resistance
• Fertility
• Hatchability
39. CULLING
- Is the process of removing undesirable birds from the flock.
- Upon the arrival of the birds on the farm, remove any deformed,
weak, or diseased birds.
- For laying birds, implement a regular culling program to remove
birds that are no longer productive.
•3 things to consider in culling birds in egg production:
1. Past production
2. Present production
3. Rate of production
40. CULLING STANDARD FOR
BREEDING STOCKS
CHARACTER BREEDING STOCKS
Health condition Disease birds, too fatty
Head Bad color of combs, irregularity of the pupil
of the eye, silver or blue color of the eye,
deformity of beak
Neck Crooked neck
Body Curved backbone
Vent Vent diphtheria
Legs Weak legs, perosis
Feather Delayed feathering
Growth Poor growth
Egg production Non-layer and low producer
Egg size and quality Small and large sizes poor quality
Molt Heavy molting
46. HOW TO START POULTRY FARMING
BUSINESS?
1.Make a Business Plan
2.Dire Necessities
3.Choose Your Sector
4.Decide How You Want to Raise
5.Buying Chickens
6.Caring for Chickens
7.Marketing
58. 1. BIOSECURITY
a) Well-defined biosecurity practices throughout
broiler production (pre-, during and post-
placement) are crucial to successful poultry
production.
b) Effective biosecurity can aid hygiene, vermin
and insect control on-farm and help to limit
disease transmission within and between barns.
59. 2. DOWNTIME BETWEEN FLOCKS
Adequate downtime of at least 14 days with
appropriate cleaning and disinfection
measures between flock placements helps
to reduce transmission of disease between
flocks and allows time to prepare for the
next flock.
60. 3. PRE-PLACEMENT
PREPARATION
a)Pre-placement preparation is needed before
the new flock arrives to help prevent losses
during brooding and the rest of grow out.
b)Checkpoints to keep in mind: heaters, floor
temperature, temperature and relative humidity
probes, ventilation, drinkers, feeders, etc.
61. 4. BROODING MANAGEMENT
With today’s improved genetic capabilities and the
fast growth of birds, more time is being spent during
the critical brooding phase.
The brooding period is an important time for
intestinal growth and the development of a balanced
microflora.
Brooding temperature is usually based on the
behavior of the checks in the brooder.
62. 4. BROODING MANAGEMENT
Other Requirements:
Feeder Space = 1 linear inch per bird
2 one gallons of water per 100 birds
Light Requirements
Broilers = 24 hours
Layers = 12-14 hours
Temperature (1W/bird) = 35ºC & reduce and remove heat supply when
feathers are fully developed.
Clean Litters
Used hoover guard
Provide ventilation
Practice beak trimming
64. 5. LITTER MANAGEMENT
Acts as bedding for the birds.
Birds pick naturally in the bedding and might cause serious
intestinal health problems.
Wet litters can serve as a breeding ground for potential pathogens
causing intestinal stress leading to diseases.
Wet litters increases ammonia levels of the barn which can be
potentially detrimental to birds’ health.
Dusty and dry litters can be an implication that birds may not be
drinking enough.
Too much dusty can cause respiratory problems.
65. 5. LITTER MANAGEMENT
Factors to consider which may help prevent the
development of wet litter:
1. type of material,
2. quality of litter,
3. litter depth,
4. water quality,
5. drinker line management,
6. lighting management,
7. ventilation and temperature.
66. 6. REARING MANAGEMENT
• WATER MANAGEMENT
• 70 – 80 %
• Consumes more water than feeds
• Reduce challenges and maximize performance
Factors to consider
Quality, height, pressure, mineral content and accessibility
Cleanliness of drinker lines/regulators prior to flock placement
and during production
Flushing water lines between flocks and during production
Elimination of biofilms and mineral buildup
Drinker equipment maintenance
67. REARING MANAGEMENT
• FEED MANAGEMENT
• Access to feeds
• Avoid contaminants
• Avoid out of feeds
Kinds of feed ration:
a. Wet – feedstuff was mixed with water, Practices with ducks, limit feeding for at most 15 minutes to
avoid spoiling.
b. Dry (Recommended) – pure feed concentrate is given to poultry.
Forms of Feeds:
c. Mash
d. Crumble
e. Pellets
System of Feedings:
f. Restricted
g. Ad libitum
68. Factors Involved in Formulating Chicken Rations
Nutrient requirements of the particular bird to be fed
Availability of nutrient content and the cost of
feedstuffs
The palatability and physical conditions of feedstuffs
The presence of substances harmful to product quality.
69. TYPES OF POULTRY FEEDS
A: FUNCTIONS
Layer rations: Laying hens at maturity (around 22 weeks of age)
require a 16 to 18 percent protein level and extra calcium and
minerals for strong eggshells. Don't feed layer rations to birds
younger than this age as it damages their kidneys due to the high
amounts of calcium and phosphorus. However, roosters can eat
laying rations.
Broiler rations: These high-protein feeds are for meat birds,
particularly Cornish X Rock crosses that grow extremely fast.
Broiler rations are typically 18 to 20 percent protein. This is
sometimes called a "grower-finisher" feed.
70. B: ACCORDING TO AGE
Chick starter: This is typically 22 to 24 percent protein for meat birds
(called broiler starter) and 20 percent protein for laying breeds,
medicated or not. Usually given during brooding period.
Grower pullet: After chick starter, young pullets that are destined for a
laying flock are put on a lower-protein diet to slow growth to allow strong
bones and adult body weight before laying begins. If the protein is too
high, development happens quickly and the birds lay too early. Grower
pullet rations typically have 18 percent protein and are fed until the chicks
are 14 weeks of age.
Pullet developer or finisher: At 14 weeks, young pullets can be lowered
to a 16 percent protein feed until they begin laying. Some feedlines don't
distinguish between this stage and the grower stage and just have a
grower-finisher that is somewhere in the middle protein-wise.
74. REARING MANAGEMENT
• LIGHT AND VENTILATION
- Influence egg production
- NEVER INCREASE LIGHT DURING GROWING PERIOD and
NEVER DECREASE LIGHT DURING THE LAYING PERIOD.
- Adequate ventilation prevents accumulation of gasses and avoids
heat stress
LAYERS
• Generally 14 to 16 hours of lighting for laying hens is required
for better egg production
• Use one 40-watt bulb for every 100 square feet of coop space
and this will help your hens to continue laying eggs.
76. 7. EGG HANDLING
Supply at least one nest per four females. Ensure the free circulation of
air around the nest areas to discharge broodiness.
Collect eggs more regularly than in temperate areas and transfer them
immediately to the egg cooling room which should be located on the farm
site. Transport eggs to the hatchery in an insulated van.
Practice daily fumigation of eggs
8. ENVIRONMENTAL MANAGEMENT
• General environmental management of the barn includes many
components, such as temperature, relative humidity, ventilation, and
lighting.
• Understanding that these components work both separately and together
can help to guide your management practices.
77. 9. MONITORING DURING TIMES OF TRANSITION
a) Increasing the frequency at which barns are walked and examining
the activity of the flock can help with early disease detection.
b) Daily monitoring of temperature, humidity, and ventilation inside the
barn as well as the outside temperature is recommended.
c) Monitoring transition times can help with understanding what is
happening in the barn (e.g., from day to night, when birds are placed,
during half-house brooding, feed changes, etc.).
d) Monitoring feed and water consumption help to monitor the flocks’
progress.
10. KEEPING AN EYE ON EQUIPMENT
e) Walking the barns routinely will also help to ensure equipment
remains in working order.
78. 11. MORTALITY CHECKS
a) Cull diseased birds as early as possible.
12. FLOCK HEALTH MANAGEMENT
b) Work with your veterinarian to design a program customized for your
flock’s health.
13. COMMUNICATION AND TEAMWORK
c) Ensuring strong communication and coordination between all those
involved in helping your farm run smoothly will ensure a stronger and
more successful gut health management program for your birds.
14. INVENTORY – Daily, weekly, monthly record of stock population, feeds
and biologics used, production (egg), sales, mortality and culled stocks.
79. HOUSING AND EQUIPMENT
•Range system- this is a good system but because of more land
area is required, this system is commonly practiced by native
chicken growers and duck raisers
•Semi-confinement- this is a system of raising where the birds are
provided with a shed or housing and an area to graze or pasture.
•Complete confinement- the modern trend in raising strains of
chickens.
Litter floor
Slat floor
Combinations
Cages
80. SPACE REQUIREMENTS
1. Provide each duck with at least 3 to 4 square feet of floor space. Cover the flavor
with rice hulls, corn cubs, peanut hulls, or similar materials to keep it dry and
clean and help prevent the spread of pests and diseases. A house of 100 ducks
measures 4 x 4 meters and 3 meters high or high enough to let a man stand
inside.
2. You can raise 50 quails in a cage measuring 120 cm in length, 60 cm wide, and
25 cm in height.
3. Ensure the turkey has availability of sufficient space inside the house. Generally,
75 feet * 75 feet space is suitable for accommodating up to 12 birds.
4. Recommended minimum feeding space requirement
• LAYERS: 1st 6 weeks old .5 sq ft/ bird
6-10 weeks old 1 sq ft/ bird
• BROILERS: 1st - 8 weeks old - .75 to 1 sq ft
8 weeks onward – 1 to 1.5 sq ft
81. HOUSING EQUIPMENT
1. FEEDING TROUGHS OR FEEDERS - can be placed inside or along the
front of the cages. When making feeders, considers the ease of cleaning
and avoided placing metal or wooden strip along the inner mouth of the
feeding trough
2. WATERS - to facilitate cleaning, the shape and size of the waterer should
be semi-circular. Fairly wide and supported by an adjustable bracket to
permit easier adjustment. It may have a removal stopper at the drainage
end to allow for easier cleaning. For chicks, the waterer is usually one-
gallon plastic jars. The most common water is the plastic waterer
because they do not rust therefore they will last longer. Backyard poultry
raisers usually use bamboo waterers. They are cheap but there is a great
tendency for slime to develop and oftentimes they do not last long. They
need constant change.
82. HOUSING EQUIPMENT
3. PORTABLE CATCHING PANELS -These are usually made
of bamboo, wood, or wireframes This device comes in handy
during vaccination.
4. FEED CARTS - in a well-planned poultry house with
cemented service alleys, the feed cart is a handy piece of
equipment that can reduce the number of hours spent feeding
the chickens. It makes feeding less tiresome and laborious. In
the absence of a feed cart, a wheelbarrow will do.
5. LIGHTS
6. VENTILATIONS
83. POULTRY DISEASE, PEST AND
PARASITES
General Symptoms of Diseases in Poultry
1. Off-feed - commonly the first sign of illness. The birds do not eat all their normal
amount of ration. Some feed remains in the feeding troughs.
2. Listlessness - in some infectious diseases, the sick birds lose their alertness
and tend to isolate themselves from the flock.
3. Sick birds do not respond to calls of caretakers - they will not come even
during feeding time.
4. Fever - most infectious diseases are accompanied by rise in body temperature.
5. Respiratory disorders - when the respiratory system is affected, there is
difficulty in breathing. Sometimes there is discharge from the nostrils.
6. Weakness and loss of weight - as the disease progresses the birds become
weak and lose body weight.
84. POULTRY DISEASE, PEST AND
PARASITES
Ways of Protecting Flock from Diseases
1. Obtain stock only flock known to be free from diseases
2. Raise birds in a clean, dry, and well-ventilated house that is free from cold and draft
3. Provide chickens with a balanced diet. Make sure they always have fresh and clean
drinking water
4. Undertake vaccination regularly against the common animal diseases
5. Do not mix at once newly acquired stocks with original ones. Isolate the new
arrivals for at least 2 weeks for observation of infection
6. When diseases are prevalent in the neighborhood, avoid visitthe ing premises of
neighbors whose animals are sick.
7. Disease outbreaks can be prevented by instituting the following vaccination
programs
85. DIFFERENT CAUSES OF DISEASES
1.The ANIMAL as a Cause
a.Inborn defects
b.Acquired Defects
c.Constitution
i.Breeds have different characteristics
d.The Age of the animal
86. DIFFERENT CAUSES OF DISEASES
The ENVIRONMENT as a Cause
a. Non-Infectious Causes
i. Feeds and Feeding
ii. Drinking water
iii.Housing
iv.Management
v. Trauma/Stress
vi.Toxic Substances
b. Infectious Causes
i. Viruses
ii. Bacteria
iii.Yeast
iv.Fungi/Molds
v. Protozoa
vi.Parasites
87. TRANSMISSION OF INFECTIOUS DISEASES
1. Feeds and Water
2. Air
3. Vectors and carriers
• man
• equipment
• predators, rodents and other animals
• insects and worms
4. Soil
90. PREPARING BIRDS FOR MARKET
• Chickens should not be fed for 12 hours before
slaughter but should be provided with water.
• Handle birds carefully to prevent injuries and bruises.
• Avoid crowding birds in delivery coops.
• It is best to move birds in the early morning if possible.
• Allow only the recommended number of hours to travel
bird (6 hours)
93. HANDLING AND PROCESSING OF EGGS
• All eggs will begin to deteriorate upon storage.
• Storage in a room where the temperature is maintained slightly
above the freezing point (-2C, 28F) of eggs and humidity of 90%
will maintain the quality of eggs for several weeks.
• As temperature and/or humidity increases, the storage time will
decrease.
• Eggs will age more during one day at room temperature than
they will during one week under refrigeration.
• As eggs age, the white becomes thinner and the yolk becomes
flatter.
• While this will change the appearance of poached or fried eggs,
age has little effect on nutrition or behavior during cooking
procedures.
• Older eggs, however, should be used for hard cooking as the
shells are easier to remove than on fresh eggs
94. HANDLING AND PROCESSING OF EGGS
• Cartoons of fresh, uncooked eggs will keep for at least
4 to 5 weeks beyond the pack date if properly
refrigerated. Hard-cooked eggs left in their shells and
refrigerated should be used within one week.
• Store eggs away from strongly flavored foods to reduce
odor absorption. Rotate egg stocks to maintain
freshness.
• Do not cook dirty, cracked or broken eggs as they may
contain bacteria or other contaminants.
• Eggs are potentially hazardous foods. Rich in protein,
they are an excellent breeding ground for bacteria.
• Salmonella is of particular concern with eggs and egg
products because this bacteria is commonly found in a
chicken’s intestinal trac
