lesson 6 lsea

• Life Skills Education 8. A. Animal Science and Technology Lesson 6: Introduction to Poultry Production (Broiler Production)
• Top 3 Popular Poultry Species in the Philippines

  • Chicken
  • Ducks
  • Quails
• Reasons Why Poultry Raising is Popular

  • Fast growers
  • Fast multipliers
  • Good Feed Converters
• Problems of Poultry Industry in the Philippines

  • High cost of production in relation to farm gate price
  • High cost and unstable supply of inputs like feeds
  • Inefficient marketing system
• Chicken is the top poultry species produced in the Philippines
• Other ways to distinguish male from female chickens

  • Roosters are more aggressive than hens
  • Roosters produce "crow" sound
  • Roosters have more strength and stamina as compared with hens
• Classification of Breeds According to Utility

  • Egg-type
  • Meat-type
  • Dual Purpose
  • Game Fowl
  • Fancy/Ornamental
• Broilers- meat- type chickens that are fast growers and can reach 1.6-2kg (marketable weight) in 33-42 days, depending on the breed and management of the farm
• Some Strains of Broiler Chicken Raised in the Philippines

  • Cobb
  • San Miguel
  • Hubbard
  • Anak 2000
  • Cornish
  • Indian river
• Essentials in Broiler Production

  • Start with a healthy stock
  • Chicks should be of uniform size (not less than 33g at day-old) and color
  • Choose broilers with high livability and grow fast
  • The broiler house should be well-ventilated and well-drained
• Brooding Requirements


  • Proper Temperature
  • Systems of Brooding
• Chickens are sold either as live or as dressed chicken
• Dressing percentage


  Dressed weight/live weight x 100
• Before Chicken Dressing


  1. The chicken should not be vaccinated 72 hours before slaughtering them

  2. The chicken should not be fed 12 hours before dressing

  3. Just before slaughtering, the chicken should be weighed to get the live weight
• Actual Chicken Dressing


  1. Restrain the chicken

  2. Bleed the chicken

  3. Wash the chicken with clean water

  4. Scald the chicken

  5. Hand-pluck the feathers

  6. Eviscerate the chicken

  7. Remove the head and the shank

  8. Wash the carcass carefully with clean water

  9. Clean the giblets

  10. Weigh the carcass to get the dressed weight and chill the giblets and the carcass
• Brooding Management


  Stage where the chicks are placed in an area (called brooder area) where heat is supplied to the point that the chicks no longer need heat supplement to keep them comfortable
• Brooding Requirements


  • Housing
  • Water and Feeds
• Housing


  Should have the following: Proper Temperature, Systems of Brooding
• Proper Temperature


  • Recommended brooding temperature is between 32.2-35°C
  • When chicks are far from each other: warm (add ventilation)
  • When chicks are close to each other: cold (add source of heat)
• Systems of Brooding


  • Litter-floor brooding
  • Elevated-wire or slat Brooding
• Water and Feeds


  Should be provided ad libitum