Broiler prod.

• 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
• Other ways to distinguish male from female chickens:
• 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 stage


  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


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


  Ready to cook; Dressed weight is the weight of the chicken after removing its feathers, blood, head, feet, and internal organs
• Dressing percentage


  Calculated as (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