FUNDAMENTALS

• The word poultry refers to birds of economic value to humans
• Domestic poultry


  • Domestic fowl
  • Chicken
  • Turkey
  • Duck
  • Goose
  • Pigeon
• Non-domesticated poultry


  • Ostrich
  • Quail
  • Pheasant
• Learning Outcomes


  • Know poultry species
  • Differentiate between egg and meat types of chicken
  • Understand different types of poultry management systems
  • Identify basic equipment required in poultry production
  • Understand the production cycle in poultry production
  • Understand the basic nutrients and ingredients required in poultry feeds
  • Understand some common diseases of poultry, their symptoms and prevention
• The rearing of domesticated bird for the purpose of meat or egg production is the fundamental business of the science of poultry
• The organization involved may be a complex one encompassing hatchery, rearing, processing, storage and sometimes feed formulation
• The chicken is more famous and it is widely reared and managed both on small and large scales
• Poultry species for egg and meat production


  • Broilers and cockerels (meat)
  • Pullets (layers, egg)
• Free range management


  • Birds are given access to move freely around in search of feed during the day and are either or not provided with simple shelter during the night for protection against predators and weather
• Confined management


  • Allows for additional housing and labour expenditures and it affords proper feeding, ease of management, disease control and record keeping
• Intensive management


  • Deep litter system
  • Cage system
• Deep litter system


  • Litters are absorbent materials that are put on floor in the poultry house on which bird are kept
• Cage system


  • Cages are specifically designed for laying hens although they can be used by other birds
  • Each unit, birds could access feed (feeders) and water (drinkers)
  • The cage units are joined together along the length of the house to form a row
• Semi intensive system


  • Combines the advantages and disadvantages of both extensive and intensive systems of management
  • Fixed house supplied with feed and water for the birds
  • Fixed house is attached with a fenced pasture for birds to move around
• General poultry equipment


  • Feeders and drinkers
• Specific poultry equipment


  • Brooders
  • Laying nest
  • Debeakers
  • Candler
• The production cycle of birds include incubation, brooding, rearing, feeding and nutrition, principles of poultry feed production, health and disease management, and vaccination and disease prevention
• Incubation


  The period of egg fertilization to the time the egg hatches into chick
• Incubation conditions


  • Temperature of 37°C
  • Relative humidity of 50-60%
  • Ventilation
• Brooding


  Management of birds from 0-8 weeks of age
• Rearing


  Management of birds from 8-20/24 weeks of age
• Poultry feed must contain necessary fat, vitamins, protein, material, water
• Common diseases in poultry need to be understood for prevention
• Production Cycle of Birds

  1. Prenatal (-21-0 day): incubation

  2. Postnatal (0-8wks): brooding

  3. Postnatal (9- 20/24wks): rearing

  4. Postnatal (>20/24wks(POL)): management of adult birds
• Incubation


  The period of egg fertilization to the time the egg hatches into a chick. Requires a conducive environment of 37°C temperature, 50-60% relative humidity and ventilation. Can be natural (mother hen sitting on eggs) or artificial (using an incubator)
• Artificial incubator


  • Contains heating device, temperature regulator, humidifying device, ventilation and egg turning devices. Heat source can be from paraffin, butane gas, coal, solar or electricity. Eggs should be collected frequently and stored at 10-14°C and 75-85% relative humidity for no more than 7 days before incubation. Eggs can be washed in water containing sanitizer and detergent at a temperature above 38°C or at least 12°C warmer than the egg being washed.
• Brooding


  The management of birds between 0-8 weeks of age. Requires a clean poultry house with temperature raised to about 35°C to supplement heat to the birds.
• Routine management during brooding

  1. Supply fresh feed and water daily

  2. Observe regularly the condition of the birds

  3. Turn the litters
• Specific management during brooding

  1. Administer appropriate vaccination

  2. Debeaking

  3. Wing banding
• Troubleshooting during brooding


  1. If chicks huddle around/under heat source, increase heat

  2. If chicks move away from heat source, reduce heat

  3. If chicks huddle to one side, install curtains to reduce draught

  4. Check for unhealed navel and inform source of chicks
• Rearing


  The management of birds from 8-20/24 weeks of age. Aims to ensure birds start laying at the right age and size. Involves managing weight and light to get birds physically and physiologically mature for egg production.
• Management of adult birds

  Aims to maximize egg production in terms of egg number and size. Egg production cycle has 3 phases: rapid increase in first 2 months, stabilization, then drop before moulting (resting period when birds lose feathers and repeat egg production cycle)
• Poultry


  • Monogastrics with fast growth rate, high internal body temperature of about 41°C, high metabolic rate and fast rate of food passage through gastrointestinal tract (3 hours from feed to faeces)
• Essential nutrients required in poultry feed

  • Energy
  • Protein
  • Fat
  • Vitamins
  • Minerals
  • Water
• Energy


  The energy content of the diet available to the bird for maintenance and production of meat and eggs, referred to as metabolizable energy. Expressed in kcal/kg. Comes mainly from carbohydrates but also fat and protein. Recommended levels are 2800-2850 kcal/kg for layers and 3000 kcal/kg for broilers.
• Protein


  Poultry requirement is for amino acids, with essential amino acids that cannot be synthesized by the bird's body and must be supplied in the diet. Main limiting amino acids are lysine and methionine. Protein requirement is usually expressed as crude protein, which must supply the required amino acids.
• Fat


  A high source of energy in poultry diet, containing 2.25 times more energy than carbohydrates. Also functions as a source of essential fatty acids and carrier of fat soluble vitamins.
• Vitamins


  Required in small quantities but vital to sustain life. Most cannot be synthesized, so poultry diets must be fortified with vitamins, either from natural sources or synthetic premixes.
• Minerals


  Calcium and phosphorus are most important for bone strength and maintenance. Other important macro-minerals are sodium and chlorine. Micro-minerals like zinc, manganese, iron etc. can be supplied from mineral premixes.
• Water


  Essential for body temperature regulation, nutrient transport and waste excretion. Must be readily available even if feed is in short supply.