Republic of the Philippines

AURORA STATE COLLEGE OF TECHNOLOGY

Department of Agriculture and Aquatic Sciences
Bazal Campus, Maria Aurora, Aurora

PRACTICUM ON POULTRY PRODUCTION

Mark Vincent T. Padilla
Animal Science Specialist
Aurora State College od Technology

What is this lesson all about?

This lesson covers knowledge, skills and attitudes in poultry production (meat and egg-
type chicken) in which BSA1 students should obtain. In order to pass this subject, the students are
required to perform the following lessons.
1. Site selection for poultry house
2. Types of Poultry house
3. Perform cleaning and disinfection in poultry house
4. Brooding of chicks
5. Maintain temperature in brooding pen/cage
6. Perform proper selection of chicken stocks
7. Perform injection/Vaccination
8. Debeaking
9. Culling; and
10. Record keeping

What is Poultry?
Poultry can be defined as domestic fowls, including chickens, turkeys, geese, and ducks
raised for the production of meat or eggs and the word is also used for the flesh of these birds used
as food. (Retrieved from https://en.m.wikipedia.org>wiki>poultry on June 9, 2019).

What is Production?
Is a process of combining various material inputs and immaterial inputs (plans, know-how)
in order to make something for consumption (the output)? It is the act of creating an output, a good
or service which has value and contributes to the utility of individuals (Retrieved from
https://en.wikipedia.org/wiki/Production economics. Access on June 9, 2019).

What is Alektorophobia
Alektorophobia is the fear of chickens. The origin of the word Alektoro is Greek (meaning
rooster) and phobia is Greek (meaning fear) (Retrieved from http://common-
phobias.com/alektoro/phobia.htm on June 9, 2019).
LESSON 1

SITE SELECTION FOR POULTRY HOUSE

At the end of the lesson, students should be able to

1. Enumerate the points to consider in selecting a site for a poultry project;
2. Discuss the important points to consider in selecting a site for a poultry project;
3. Identify feasible site or location for poultry project; and
4. Recognize the value of proper site selection for poultry project.

Housing is necessary to protect chicken against predators, thieves, adverse weather and to provide
shelter for egg laying and broody hens. Suitable poultry houses are important for efficient
production and management of the layers (Paragas A. 2018).

Site Selection for Poultry Houses

1. Topography of the land (higher portions of the bird)
2. Away from neighbors
3. Accessibility for transformation facilities
4. Availability of water and electricity
5. Secured location
6. Cool shady area; cooler the better
7. Near the caretaker bunkhouse
8. East west conformation

Let us apply what you have learned

Conduct a survey on poultry project. Using the scale of one (1) as the highest and Nine (9)
as the lowest, rank the following to consider in selecting the site for poultry project that is feasible
for the production of poultry eggs and meat.

Factors to be consider Rank

1 Topography of the land (higher portions of the bird)
2 Away from neighbors
3 Accessibility for transformation facilities
4 Availability of water and electricity
5 Secured location
6 Cool shady area; cooler the better
7 Near the caretaker bunkhouse
8 East west conformation

LESSON 2
TYPES OF POULTRY HOUSE

At the end of the lesson, the students should be able to:

1. Differentiate the types of poultry house;
2. discuss the classification of poultry house;
3. explain the ideal orientation of a poultry house;
4. select desirable materials for the constructions of a poultry house; and
5. appreciate the importance of having an ideal poultry house for a successful egg/meat
production.

Common Type of Poultry Houses

Range type-locate at the middle of pasture and requires a big area of land.
Semi-confinement type- This type of housing is provided a sun porch. the runway provides
additional space for the birds. It may be made up of litter or slat floor type.
Complete confinement type- collective term for the different housing which is now used by poultry
raisers.
Poultry Houses Maybe Classified According to:
1. The number of rooms or pens they contain,
2. their probability or permanence; and
3. the style of roof

Type of Roofs used in Poultry House

1. Shed or single span type-used in small construction which makes use of the simplest materials
2. Gable Jr. double span- most common type of roof
3. Monitor type-ideal for big establishment
4. Semi-monitor type-similar to the monitor type except that the outlet of air is made on one side
only.

Systems of Housing a Poultry

1. Cage system- have an easy of flock management due to low incidence of parasitic diseases of
the intestine with more efficient and effective management of the cage birds.
2. Floor type system- conventional system of housing. Where bird has freedom to roam in the open
floor. Very applicable during summer season.
3. Litter type system- this system make use of litter as cover of the floor space. Recommended for
breeders than layers

LESSON 3
PERFORM CLEANING AND DISINFECTION OF POULTRY HOUSE

At the end of the lesson, the students should be able to:

1. enumerate the practices in cleaning and disinfecting a poultry house;
2. differentiate between cleaning and disinfection; and
3. appreciate the importance of having a clean and free from disease poultry house for a
successful egg/meat production.

Best Practices for Poultry House Cleaning Disinfection

1. Create a plan: A poultry house cleaning and disinfection program should have a plan, detailing
dates, times, labor and equipment needed. This should be established prior to depleting the
farm.
2. Control insects: Wearing appropriate protective equipment, spray the poultry house interior with
a locally recommended insecticide as soon as the flock is removed and while the house is
still warm. A second treatment with insecticide should be completed before fumigation.
3. Remove dust: Remove all dust and cobwebs from interior surfaces and equipment.
4. Pre-spray: Wearing appropriate protective equipment, spray detergent solution throughout the
broiler house interior to dampen any remaining dust. Close the curtains in open-sided
poultry houses first.
5. Remove equipment: Remove all equipment from the house and raise automatic feeders and
drinkers.
6. Remove and dispose of litter: Litter must be removed to a distance of at least 2 miles and disposed
of in accordance with government regulations.
7. Wash and rinse: Use a pressure washer with a foam detergent. Ensure the detergent is compatible
with the disinfectant to be used. Rinse with hot water.
8. Clean water and feeding systems: Water pipes should be cleaned at least once per flock to
remove any biofilm that may have built up. If physical cleaning is not possible, use high
levels (140 ppm) of chlorine. Empty bulk bins and connecting pipes and brush out. Clean
out and seal all openings.
9. Disinfect: Use an approved disinfectant that is effective against specific poultry bacteria and
viruses. Follow manufacturer’s instructions at all times.
10. Fumigate: Fumigate as soon as possible after disinfection; surfaces should be damp and the
house warmed to a minimum of 70F and a relative humidity of greater than 65 percent. Seal the
house for 24 hours. (Retrieved from https://www.thepoultryfederation.com/news/90-best-
practices-for-poultry-house-cleaning-and-disinfection on June 9, 2019)
LESSON 4
BROODING OF CHICKS

At the end of this lesson, the students should be able to:

1. Explain the system of brooding;
2. Enumerate the necessary preparations prior to brooding;
3. Discuss the elements of successful brooding; and
4. Enumerate the sources of brooding.

Brooding
Is the process of providing supplemental heat to keep the brooder temperature at 31.1-33.3
0C for 24 hours from hatching up to the time that chicks have grown sufficient feathers to control
their own body temperature? (PCARRD, 2011. The Phil. recommends for Broiler production
pp.15).
Brooding consist mainly the process of providing chicks with natural or artificial heat to
maintain their body temperature. The mother hen supplies natural heat to its young while chicks
hatched in an incubator get heat from a brooder. Brooding is done immediately after newborn
chicks are taken out from the incubator. The length of the brooding period may last from two to
five weeks depending upon some factors like the rate of feathering of the chicks and the time of
year brooding is done.
Brooding can be successfully done all year round. However, the provisions for the comport
of chicks during the period should be observed. Chicks should be comfortably housed and
protected from inclement weather. Materials and other fixtures in the brooder should always be
available to ensure that chicks are given the utmost care and attention they need.

System of Brooding

1. Litter-floor brooding- this system make use of the floor as a place for brooding. The litter
or the materials uses to cover the floor may include rice hulls, wood shavings or sawdust.
In this system of brooding, the chicks some in contact with their feeds and this may trigger
the spread of diseases. To prevent this, the litter should be change regularly.
2. Elevated wire or slat brooding- the chicks are kept in elevated pens with floors made of
wire mesh or wooden or bamboo slats. This system is more economical and convenient to
use than the litter-floor type of brooding in term of problems with poultry disease and
parasites, better growth of chicks, and easier collection of manure.

Brooding Preparations

1. Clean brooders very well before the arrival of chicks-remove feed and water troughs
and other equipment from the brooder and bring them outside the brooder house. Scrape,
sweep, scrub and disinfect the brooder as well as the ceilings, walls, and floors of the
brooder house. Do the same thing with the feed and drinking trough and other equipment
in the brooder and in the brooder house.
2. Make a trial run of the brooder one week before the arrival of the chicks. check if the
heat regulating system is properly working and buy in advance spare parts that may be
needed later.
3. Check if the air circulates properly in the brooder house.
4. Use litters which readily absorb water or moisture.
5. Use two shallow fountain-types of waterers for each tier
6. Make the brooder rat and lizard proof
7. Allow adequate floor space- a broiler needs one square meter per 10 chicks until
marketing time. Replacement chicks require the same space up to the same age, but require
more as they older.

Elements of Successful Brooding

1. Good quality chicks
2. Proper temperature
3. Adequate Space Allowances
4. Proper Ventilation
5. Adequate Lightning Facilities
6. Proper sanitation
7. Protection from predators
Sources of Heat for Artificial Brooding

1. Electricity- is the common source of heat in big brooders that accommodate a large
number of chicks. An incandescent bulb which is normally raised above the floor of the
brooder is used to provide the desired heat needed by the chicks.
2. Charcoal, rice hulls or wood- this type of artificial brooder is seldom used because it is
laborious. The poultry raiser has to make sure that the burning charcoal, wood and rice
hulls will not drop to the floor of the poultry house it causes fire. Heat is difficult to control;
thus wider brooder space is needed for the chicks to move away from the heat source in
case it becomes too hot.
3. Kerosene Lamps- these lamps are used as source of heat to only a limited number of
chicks. Temperature is regulated by raising or lowering the wick.

LESSON 5
PERFORM PROPER SELECTION OF CHICKEN STOCKS

At the end of this lesson, the student should be able to:

1. Explain practical guide to follow proper selecting of stocks to raise;
2. Identify quality chicks through their physical characteristics; and
3. Recognize the value of developing the skills in proper selection of stocks to raise.

A practical guide to follow in the selection of the breed to raise is to observe the type of
chicken kept by successful poultry men in the area. Find out which will be cheaper in the long
run, by growing pullets or before you chicks of the different breeds.

Screen or evaluate status of the hatchery before buying chicks if you decide to start with
chicks. The breeder flock must be disease free. Certified disease free-flock must have a
government veterinarian’s certification to the effect that the flock is free from diseases. Examine
the chicks very well especially when they bargained.

Selecting Quality Chicks

It is very important that the poultry men, prospective poultry raisers and students in poultry
raising should know how to select chicks of good quality so that he may buy or cull chicks
intelligently. A group of poor chicks can leave their effects behind them for two to three years.
Some cases may even force a poultry man to go out of business.

Physical Characteristics of a Good Quality chick

Eyes- good quality chicks have large, prominent eyes, indicating health and vigor. These are two
essential requirements for quality chicks. If one looks into a box containing day-old chicks can
leave their effects behind them for two to three years.

Legs- Good quality chicks have a strong well filled legs of good bright color, and creamy white
down (the fluffy fine feathers just below the anus). Chicks that have pale thin legs and with chicks’
white coat should be rejected. Thin, white or pale shank chicks do not possess vigor and health
needed for efficient growth.

Weight and Color- Good quality chicks should have uniform size and color, (the color
characteristics of the breed or strain,) and must weigh about 21lbs. per 25 chicks.

Down- The down feathers should be well fluffed out and should have the proper color of the breed
or strain. Chicks with sticky off-colored down denote faulty incubation that produces weak chicks.

Deformities- Deformed chicks with crooked legs and toes, crooked beaks, small eyes, or chicks
with blindness, paralysis of the legs or neck and imperfectly healed navels should be discarded or
rejected.
LESSON 6.
PERFORM INJECTION/VACCINATION OF CHICKEN

Commercial poultry farmers seldom inject chickens, and many vaccines are introduced as
sprays or eye drops. But small-scale poultry farmers tend to keep their chickens for a longer time
and may need to inject them for a disease or to administer a vaccine. Small-scale poultry farming
may not have broiler production as its primary aim. Some people keep chickens to help control
flies or ticks around cattle and horses. Pet chickens are becoming big business; a desirable hen or
rooster may fetch several hundred rand because of its particular breed or color. Antibiotics may
need to be injected intramuscularly to treat a disease or infection, or after an injury. Pet roosters
fight each other and can get bitten by dogs or cats. Sometimes chickens have to be bled to check
for certain diseases, such as avian influenza, so it makes sense to be familiar with the intravenous
injection sites. (Retrieved from http://www.poultryhub.org/health/health-management/vaccination/.
Access on June 10, 2019).

At the end of this lesson, the students should be able to:

1. Enumerate the different route of vaccination or injection of vaccines or vitamins in chicken;
2. Demonstrate vaccination or injection in chicken.
Vaccination procedures
There are a number of ways that vaccines may be administered to poultry and it is very
important that the correct method be used for each vaccine. To use the wrong method will often
result in failure of the vaccine to produce the desired immunity. Some of the methods require the
operator to handle every bird and, consequently are time consuming and stressful to the birds and
operator. Other methods involve administration by methods much less stressful and time
consuming. These methods include administration via the drinking water or as an aerosol spray.
The different ways that the vaccines may be administered to poultry are below.
Intramuscular injection
This method involves the use of a hypodermic needle or similar equipment to introduce
the vaccine into the muscle (usually the breast muscle) of the bird. The task is sped up greatly
by the use of an automatic syringe which makes the technique relatively easy and doesn’t harm
the bird. Care must be taken to ensure that the correct dose is administered to each chicken and
the equipment should be checked regularly to ensure this.
Care must be taken to ensure that the needle does not pass through into a key organ and
that other unwanted organisms are not administered to the bird at the same time by
contaminated vaccine or equipment. Contamination can be prevented by good hygiene and
vaccine handling procedures.
Subcutaneous injection
This method involves the use of similar equipment to that used for the intramuscular
technique. The main difference between the two techniques is that, in this case, the vaccine is
injected under the skin, usually at the back of the neck, and not into the muscle. Care must be
taken to ensure that the vaccine is injected into the bird and not just into the feathers or fluff in
the case of very young chickens. The dose being administered should be checked for accuracy
frequently. Maintain good hygiene practices to limit introducing contaminating organisms
during the procedure.
Ocular
This method involves the vaccine being put into one of the bird’s eyes. From here the
vaccine makes its way into the respiratory tract via the lacrimal duct. The vaccine is delivered
through an eyedropper and care must be taken to ensure that the dropper delivers the
recommended dose. If it is too little, the level of immunity may be inadequate, while if too
much, the vaccine may not treat the total flock but will run out beforehand.
Nasal
This method involves introducing the vaccine into the birds’ nostrils either as a dust or
as a drop. Always ensure that the applicator delivers the correct dose for the vaccine being
used.
Oral
With this method the vaccine dose is given in the mouth. From here it may make its
way to the respiratory system or it may continue in the digestive tract before entering the body.
Drinking water
With this method the vaccine is added to the drinking water and, as a consequence, is
less time consuming and is significantly less stressful on the birds and operator. Take care to
ensure the vaccine is administered correctly as there is much scope for error. The recommended
technique observes the following:
 All equipment used for vaccination is carefully cleaned and free of detergents and
disinfectants
 Only cold, clean water of drinking quality should be used
 Open the stopper of vaccine bottle under water
 The water present in the drinking trough should be consumed before vaccination
 By ensuring that all birds drink during the vaccination phase, all should receive an adequate
dose of the vaccine
Cloacal
This method involves the introduction of the vaccine to the mucus membranes of the
cloaca with an abrasive applicator. The applicator is firstly inserted into the vaccine and then
into the bird’s cloaca and turned or twisted vigorously to cause an abrasion in the organ. The
vaccine enters the body through the abrasion. The technique is time consuming and stressful
to the birds and care must be taken to ensure no contamination is introduced with the vaccine
particularly from bird to bird. As a rule, the technique is not used on commercial farms.
Feather follicle
With this method the vaccine is introduced into the feather follicles (the holes in the
skin from where the feathers grow). The technique involves the removal of a group of adjacent
feathers or fluff in young chickens, and the brushing of the vaccine into the empty follicles
with a short, stiff bristled brush. Good hygiene is necessary to prevent the introduction of
contaminant organisms with the vaccine.
Wing stab
With this method the vaccine is introduced into the wing by a special needle(s). These
needles have a groove along their length from just behind the point. When dipped into the
vaccine some of the vaccine remains on the needle to fill the groove. The needle(s) are then
pushed through the web just behind the leading edge of the wing and just out from its
attachment to the body of the bird. Care must be taken to select a site free of muscle and bone
to prevent undue injury to the bird. Ensure that the needles penetrate the layers of skin at the
ideal site. A common problem is for the vaccine to be brushed from the needles by fluff or
feathers before it is brushed into the follicles.
Spray
With this method the vaccine is sprayed onto the chickens (or into the air above the
chickens) using a suitable atomiser spray. The vaccine then falls onto the chickens and enters
the body of other chickens as they pick at the shiny droplets of vaccine. A small quantity may
be inhaled as well.
LESSON 7
DEBEAKING & CULLING
At the end of this lesson, the students should be able to:

1. Demonstrate debeaking and culling;

2. Explain the importance of debeaking and culling; and
3. Familiarized in the signs of unproductive laying chickens

Debeaking/beak trimming- removing of a part of the upper and lower beak of the bird.
 Is the most effective method of preventing cannibalism, feather-picking or pick out. It also
helps in minimizing feed wastage. Debeaking is done by removing parts of the upper and
lower beaks of the birds.
  Birds are usually debeaked at 5-10 days of age; only a small percentage of the birds will
require re-debeaking before being moved to the laying house.
 The beak should be cut carefully and precisely.

Important points to observe in using hot-blade debeakers are the following

1. The debeaker blade should be heated to a glowing cherry red to ensure proper trimming
and cauterization of the beak.
2. If debeaker adaptor for debeaking is available, debeak chicks below 2 weeks of age, insert
the closed beak squarely in the proper guide hole to trim 2mm. From the nostril or atleast
½ of the beaks length.
3. Cauterize the cut portion of the beak for 2 and ½ seconds to prevent bleeding. Also, correct
cauterization will prevent undesirable regrowth of the beak.
4. Avoid burning the birds tongue. This can be done by pressing a finger under the throat of
the chicks during beak-trimming.

CULLING

 Culling refers to the sorting hatching eggs, chicks, pullets, cockerels, hens and breeding
males.

Reasons for culling:

1. To eliminate the non layers and rid the flocks of unprofitable hens
2. To save on feeds
3. To give the remaining hens left room in the house and more feeding space
4. To increase egg production of each hen
5. To reduce labor cost
6. To increase profit
7. To help guard against spread of disease

 When to cull?

Culling should be practiced throughout the year.

 Things to know before culling!

1. Time of hatch
2. Time bird began to lay
3. Length of time in production
4. Number of times the birds becomes broody
5. Rate of molt-whether slow, moderate or rapid
6. Size of eggs
7. Rate of laying
8. management