INFORMATION SHEET 1.

1-1
Learning Objective:
After reading the information sheet, you should be able to identify the
different species and breeds of poultry.

POULTRY: is a farmed domestic bird including fowls, turkeys and

ducks.
Contribution of Poultry:
1. Employment 4. Pleasure or hobby
2. Raw Materials 5. Source of food
3. Research animals

Some Poultry Species;

Poultry Species Scientific Incubation
Name Period
Chicken
Gallus 21 days
domesticus

Turkey
Meleagris 28 days
gallopavo

Geese
Anser anser 35 days

Guinea fowl
Numida 26-28 days
meleagris

Muscovy duck
Cairina 33 days
moschata
 Mallard Duck
Anas 33 days
platerynchus

Pheasants
Phasianus 23-26 days
cryptatus

Quails
Coturnix 18 days
coturnix japonicum

Breed – a group of fowl all is bearing a set of similar character.

Type – classification of fowl ability to yield a commercial product.

Classification of Poultry and their breeds:

Layer Meat Type Dual Fancy

Type Purpose Type
Bobcock Cobb Barred Yohopham
De Star Bro Rocks a
Kalb Arbor Acre Rhode Frizzels
H&N Island Red Bantam
Star Cross New
Lohman Hampshire
Wyandottes

Some terminologies on the Different Stages of Poultry Species:

Life Stage Chicken Turkey Duck Geese
Mature Male Rooster/cock Tom Drake Gander
Mature Hen Hen Duck Goose
Female
Young Chick Poult Duckling Goosling

POULTRY BIOLOGY

 Biological differences between poultry and other Mammals;

Poultry Other Mammals

Feathers Hair
Wings Arms
No sweat glands Has sweat glands
Non expandable lungs with air sacs Expandable lungs
No teeth (gizzard) Has teeth

Common characteristics with reptiles;

1. Lays eggs
2. Has scales on their shanks

Animal Growth

Two Ways that growth occurs;

1. Hyperplasia – which is the increase in the number of cell
2. Hypertrophy – which is the increase in the size of cells

Muscle
Partitioning Agents – chemicals tested as source of direct nutrients
into the development of muscles and skin tissues.

Bones
Bone growth is dependent upon the proper level of calcium,
phosphorus, other minerals, vitamin D, parathyroid hormone, calcitonin,
growth hormone and steroids.
Tibial dischondroplasia or leg weakness
It is a problem with rapid growing birds. It occurs as a result of an
over abundance of chondrocytes, cartilage cells, and not enough osteocytes
(bone cells) due to possible surge in growth hormone.

Medullary Bone
It is specialized female bone which is used as a storage area for
calcium for egg formation. It is formed about 10 days prior to the formation
of the first egg and results an about a 10 percent increase in skeletal weight.
It is found in the tibia, femur, pubic bone, sternum, ribs, ulna, toes, and
scapula.

Pneumatic bones
These are bones connected to the respiratory system through the air
sacs, they include the skull, humerus, clavicle, keel and the lumbar and
sacral vertebrae.

 The air pressure makes the pneumatic bones light and rigid and can
make poultry fly.

Integument
It is a system comprises of the comb, wattles, feathers, the preen
gland, and skin.

Comb and wattles – are used in identification among birds and as an area
for dissipation of excess body heat.

Feathers - covers almost completely the body of the bird and this makes
them different from other vertebrates. It comprises 4 to 8 % of live weight.

Types of feather;
1. Down feather – this is the first feather of the chicks
2. Contour feather – it is the true feather which comprises the following;
i. Calamus – root of the feather
ii. Quill or shaft – known as the rachis which gives rigidity to
the feather.
iii. Barb – branch of the quill or shaft.
iv. Barbules – branch from the barb
v. Barbicels – branch from barbules, have small hooks on
the end called hamuli that are used to interconnect with
other barbicels to make the feather more airtight.
 Feathers cover the body in specific tracts; head, neck, shoulder,
breast, back, wing, rump, abdomen, thigh, & leg.

Order of feathering;
Shoulder and thigh 2 to 3 weeks
Rump and breast 3 to 4 weeks
Neck, abdomen and leg 4 to 5 weeks
Back 5 to 6 weeks
Wing, coverts and head 6 to 7 weeks

Molting – the regression of the reproductive tract and loss of feathers. It is

very important in layers and breeders as it extends the laying life of the bird.

 4 to 5 weeks of age – the bird is fully feathered.

 8 weeks old – the first feather is replace with a new set.

Digestive System – the system for converting feeds into nutrients needed
by the body.

Beak – it is the mandible of the chicken. The upper is attached to the skull
while the lower is hinged.

Hard Palate – (roof of the mouth) is divided by a long, narrow slit in the
center that allows air flow to the nasal passages.
 Drinking water is aided by gravity which is why it raises its head every
time it drinks water.
 Saliva, with the enzyme amylase lubricates food passing down the
esophagus to the crop.
Crop – an enlargement of the esophagus, and acts as a storage place for food
before it is sent down to the proventriculus.

Proventriculus – True stomach which contains hydrochloric acid and

enzymes such as pepsin are added to the food to aid in the digestive
process.

Gizzard/Ventriculus – food is mixed with acid and enzyme from the

proventriculus and ground it into smaller particles.

Small Intestine – food is mixed with secretions from the liver and the
pancreas. It is also where absorption of the nutrients from the intestine to
the blood stream takes place.
Ceca - are the blind sacs I which some bacterial digestion takes place.

Large Intestine – about four (4) inches long and about twice the diameter of
small intestine. It is a place for water re-absorption to take place and helps
maintain water balance in the bird.

Cloaca – the terminal portion of the large intestine. It is a bulbous area at

the end of the alimentary tract and means “common sewer”.

Vent – the external opening of the cloaca.

Accessory Organs:
1. Liver – composed of two large lobes for secretion of bile which contains
enzymes and salts that aid in the digestion of fats.
- also the site of blood detoxification and storage of glycogen and
vitamins for use by the tissues.

2. Pancreas – located between the loops of the small intestine and secretes
five different enzymes into the small intestine including amylase, lipase and
trypsin.

Traits of Good Chicks and Pullets:

 Early feathering
 Livability – free from unhealed navels and navel infection
 Feed efficiency
 Freedom from disease
 Flock Uniformity – chicks should be uniform in size, color should
round bright eyes, and must be alert and active
 Rate of growth
 Egg color
 Egg size
 Egg production
 Egg quality

Traits of Undesirable Chicks:

 Has Abnormalities such as crooked legs, defective head or eyes or
cross beaks
 Presence of pasted up vents
 Unhealed navel can be the source of infection
  Flock is not in uniform
 High mortality

Information Sheet # 2

PROCUREMENT:

Procurement – is to get possession of or obtain by particular care and effort.

Product – the final commodity or service provided for trade.

Consignment – property sent to an agent for sale. The seller pays only for
what is sold and may return anything unsold.
Consumer – the person who personally uses or consumes a good or services.

Commodities – any product traded or sold.

Supplier – the person who sell goods or services for the consumer.

Canvass Form - a form used to collect information about the prices of the
items needed to be purchase.

Purchase order – a form used which served as a confirmation to purchase

the goods and services lowest bidder supplier.

Abstract – comparison of prices among the supplier.

GUIDELINES TO PROCUREMENT

1. Make a requisition of goods and services needed.

2. Make a canvass form stating the specifications or scope of work precisely

describe the properties or materials, the dimensions, quality level,
quantities, delivery schedule as well as characteristics and requirements
which the supplier must comply.

3. State the delivery date.

4. State also the mode of payment whether you will pay the supplier on cash
or by check.

5. Make an abstract for the comparison of prices among the four suppliers.

6. Award the bids to lowest bidder assuring the best quality of the products
or services to be purchased.

7. Make a purchase order.

8. Serve the purchase order.

9. Inspect the goods delivered prior to payment.

10. Do not accept goods which are not within the specification mentioned in
the canvass form.

11. If the goods are complete and they are within the specifications, make
the payments.

Self Check 1.1-1

1. Differentiate broiler from layer.

2. What is the difference between chicken and ducks?
3. What is the type of poultry raised in your locality?
4. What is poultry?
 Answer Key 1.1.1
1. Broiler is a meat type chicken usually raised until 45 days while

layers are poultry raised for their eggs.

2. The difference between chicken and ducks is that chicken are raised.

3. The types of poultry raised in Region III are broilers and egg-type

chickens. Ducks are also raised for eggs, used for processing balot

and salted eggs.

LEARNING OUTCOME#2:

Provide feeds and implement feeding practices

CONTENT:

1. Kinds of feeds and other feed supplements

2. Alternative sources of feed
3. Feeding guide for the general flock
4. Computation of feed requirements and feed conversion efficiency
ASSESSMENT CRITERIA:

1. Guides in feeding the general flock implemented based on

industry standard
2. Kinds of feeds and other feed supplements are identified and
provided
3. Formulated and mixed feeds for the flock
4. Alternative feed sources are identified and given during
search of feeds

CONDITIONS:

Students/trainees must be provided with the following:

1. Poultry feeds 1.1 Chick booster

1.2 Chick starter
1.3 Finisher mash
1.4 Layer mash
2. Concentrates 2.1 Rice bran
2.2 Copra meal
2.3 Soybean oil meal
2.4 Corn bran
2.5 Molasses
2.6 Wheat pollard
3. Feed supplements 3.1 Vitamin ADE
3.2 Minerals such as dicalcium phosphate
3.3 Other sources from oyster shell flour and steamed
bone meal
4. Alternative feed 4.1 Tree leaves and shrubs
resources 4.2 Banana stalks
4.3 Peanut hay
4.4 Gumamela
4.5 Ipil-ipil
5. Tools and 5.1 Weighing scale
equipment 5.2 Feed cart
5.3 Plastic waterer
5.4 Drinking trough
5.5 Fabricated layer cages
5.6 Old newspaper

METHODOLOGIES:

1. Dual training
2. Demonstration
3. Return Demonstration

ASSESSMENT METHODS:

1. Written examination
 2. Demonstration of practical skills
4. Direct observation
5. Interview

LEARNING EXPERIENCES / ACTIVITIES

LO#2 – Provide feeds and implement feeding practices.

LEARNING ACTIVITIES SPECIAL INSTRUCTIONS

In the animal production workshop,

the trainees will provide feed
requirements and implement a
feeding guide.
Information Sheet 1.2-1
Read Information Sheet 1.2-1

Compare your answers to the

After reading the information, Answer sheet 1.2-1 provided
do Self Check 1.2-1
Information Sheet 1.2-2
Read Information Sheet 1.2-2
Compare your answers to the
Answer sheet 1.2-2 provided
After reading the information,
do Self Check 1.2-2
Information Sheet 1.2-3

Read Information Sheet 1.2-3

Compare your answers to the
Answer sheet 1.2-3 provided
After reading the information,
do Self Check 1.2-3
Information Sheet 1.2-4

Read Information Sheet 1.2-4

Compare your answers to the
Answer sheet 1.2-4 provided
After reading the information,
do Self Check 1.2-4

INFORMATION SHEET 1.2-1

Kinds of feeds and other feed supplements

Learning Objective:

After reading the information sheet, you should be able to identify the
different kinds of feeds and other feed supplements.

In order to maximize performance, poultry diets must contain the

correct balance of the essential nutrients required to meet the nutritional
needs of various categories of bird. This includes the different kinds of feeds
that are dependent on the life stages or physiologic conditions of the birds.
And in addition the growing trends on the inclusion of feed additives and
supplements to maximize production through its feeds.

Commonly used terminologies for Feeds and Feeding

Nutrient – it can be defined as a specific element or compound supply by, or

derived from diet and absorbed into the blood from the digestive tract to be
used by the body tissues to support physiological processes

Feed – any material eaten by an animal as a part of its daily ration

Ration – the allowed feed for the animals in 24 hours

Balance Ration – the daily food allowance of livestock and fowls, mixed to
include suitable proportions of nutrients required for normal health, growth,
production, reproduction and well being

Commercial Feed – any material produced by a commercial company and

distributed as the used of feeds or feeds component

Concentrate – feeds that are high in digestible nutrients and low in (less
than 18%) fiber. It includes the cereal grains, soybean meal, fish meal, etc. it
may be rich or poor in protein

Ad libitum – as desired by the animal. Commonly used to express the

availability of feed on a free choice basis

Free Choice – free to eat two or more feeds at will

Sample feed supplements for poultry

Various Poultry Diets

1. Starter Diets

a. Usually fed first 2 to 3 wk to chickens and 2 to 4 wk to turkeys.

b. Higher energy and nutrient contents versus others, especially
protein/amino acids, but Leghorn-type pullets are fed diets with lower
protein until 6 weeks or so.
c. Include high doses of antibiotics to reduce mortality and initiate
more rapid growth and also a suitable coccidiostat.

2. Broiler Diets

a. Fed as a complete feed to meat-type birds - May be fed in crumbles

or pelleted form.
b. A higher vitamin supplementation to meet the added requirements
for growth under the stressful conditions encountered in the average
broiler operation.
c. May contain 3 to 5% added fat to increase the energy content and
the protein content is adjusted to maintain an optimum
protein:calorie ratio.
d. Fortified with antibiotics and should contain a coccidiostat.
e. Generally, two types: grower diets, fed from 3 wk to 6 wk of age, and
finisher or withdrawal diets, fed from 6 wk to market age.

3. Turkey Growing and Finishing Diets

a. Similar to broiler diets and fed as a complete feed to meat-type

birds.
b. Generally, use diets with a different CP content for 4- 8, 8-12, 12-
16, 16-20 wk, and over 20 wk of age.

4. Growing Diets and Developers for Leghorn-Type Chickens

a. Designed to be fed to the replacement stock from 6 wk to sexual

maturity.
b. Two types: 1) Complete feed, mash or pelleted - Generally lower in
protein than starter diets, and 2) Mash concentrate - Fed with varying
amounts of grain to meet the needs.

5. Laying Diets for Leghorn-Type Chickens

a. Diets fed to mature hens during egg production.

b. Two ways/types: 1) complete feed - mash or pelleted, and 2) mash
concentrate to be fed with a specified amount of grain or mixed with
grain and soybean meal.
c. The salt content may be decreased to reduce the incidence of wet
droppings.
d. Cage fatigue - Perhaps, the result of a Ca deficiency. If so, the Ca
content should be increased, or provide a Ca source on a free choice
basis.
 e. Hens producing hatching eggs - Should be fed a more highly
fortified feed (especially, vitamins) than hens kept merely for
commercial egg production.
f. Increase protein and vitamins during the period of stress or slumps
in egg production. Also, use a higher dose of an antibiotic or a
combination of antibiotics.

Self Check 1.2-1

1. Differentiate ration from feed.
2. What are the energy sources in poultry diet?
3. What is daily food allowance of livestock and fowls, mixed to include
suitable proportions of nutrients required for normal health, growth,
production, reproduction and well being _________________?
4. ________________ is any material produced by a commercial company
and distributed as the used of feeds or feeds component?
 Answer Key 1.2-1

1. Feed – any material eaten by an animal as a part of its daily ration

Ration – the allowed feed for the animals in 24 hours

2. Energy sources in poultry diet:

A. Grains - Corn is the most important and widely used. Also, wheat,
barley, and oats are being used, but, perhaps, inferior to corn in the
relative value.
B. Grain by-products - Including various milling by-products (e.g.,
corn gluten and bran, and wheat processing by-products), brewery by-
products, etc.
C. Molasses - Used as a source of energy but have an adverse laxative
effect, thus should be limited to not more than 2% of the diet.
 D. Vegetable and animal fats - Used as energy sources, but also
reduce feed dustiness, increase palatability, and improve texture and
appearance of the feed.

3. Balance Ration

4. Commercial Feed

INFORMATION SHEET 1.2-2

Alternative Sources of Feed

Learning Objective:

After reading the information sheet, you should be able to identify the
different alternative sources of feed that is use in feeding poultry in
Philippine condition.

Selecting Feedstuffs
 A. Nutrient availability - Affected by the fiber content, fat content,
and amino acid balance.
B. Palatability - Affected by the moisture content, contaminants, feed
preparation (whole vs. ground), and color or light
reflections.
B. The content of growth inhibitors or undesirable chemicals or
pigments.
D. The cost and market availability of feedstuffs.

1. Energy Sources

A. Grains - Corn is the most important and widely used. Also, wheat,
barley, and oats are being used, but, perhaps, inferior to corn in the
relative value.
B. Grain by-products - Including various milling by-products (e.g.,
corn gluten and bran, and wheat processing by-products), brewery by-
products, etc.
C. Molasses - Used as a source of energy but have an adverse laxative
effect, thus should be limited to not more than 2% of the diet.
D. Vegetable and animal fats - Used as energy sources, but also
reduce feed dustiness, increase palatability, and improve texture and
appearance of the feed.

2. Protein/Amino Acid Sources

Plant Sources

1) Soybean meal - Most widely used because of its ability to provide

indispensable amino acids; high in digestibility and low in toxic or
undesirable substances.

2) Cottonseed meal:
a) Generally not used for layer diets because of: a) gossypol, which can
cause a mottling and greenish cast to egg yolks, and b) cyclopropenoic fatty
acids, which can impart a pink color to egg whites.
b) May be used to replace up to 50% of the soybean meal in grower
poultry diets.

3) Linseed meal - Can use a limited amount but may depress growth and
cause diarrhea. Should not exceed 3 to 5% of the poultry diet.
4) Alfalfa meal and corn gluten meal - Used extensively, both for their high
content of
carotenoids. Both should be limited to not more than 10%.

Animal Sources

1) Fish meals - Often used at 2 to 5% of the diet, but high in fat and tend to
create a fishy flavor in meat and eggs when used in larger amounts.

2) Meat products (animal by-products, poultry meal, blood meal, hydrolyzed

poultry feather) - Often economically priced, thus may replace an equal
amount of soybean meal protein up to about 10% of the diet. Excellent
sources of Ca and P.

Mineral Sources
Animal Nutrition Handbook Section 12: Poultry Nutrition and Feeding
Page 323
Copyright © 2009 by Lee I. Chiba

A. Ca - Common supplements are ground limestone, crushed oyster shells

or oyster shell flour, bone meal, and dicalcium phosphate.
B. P - Common supplements are bone meal, dicalcium phosphate,
deflourinated rock phosphate, monosodium phosphate, and rock phosphate.
C. Salt - Common to add 0.2 to 0.5%. Too much salt will result in increased
water consumption and wet droppings.

Vitamin Sources

A. Unlike in the past, a wide variety of feedstuffs are not included in poultry
diets for their vitamin content.
B. Vitamin premixes are commonly used to satisfy the vitamin needs.

Diet Preparation

A. Most poultry feeds are: 1) mash - grind medium to fine, 2) pellets -

composed of mash feeds that are pelleted, and 3) crumbles - produced by
rolling pellets.
B. Pellets or crumbles - Cost slightly more, but can reduce feed wastage &
sorting, adapted to automatic equipment, less feeder and storage space, and
improve palatability.
These are samples of concentrates used for poultry feeds:

Rice Bran

Molasses Wheat Pollard

Soybean Oil Meal

Samples for alternative feed resources:
Banana Stalks

Ipil-ipil Leaves

Peanut Hay
 Self Check 1.2-2

1. What are the energy sources in poultry diet?

2. What are animal sources of protein/amino acids for poultry feeds?
3. What are the alternative feed resources for poultry?
 Answer Key 1.2-2
1. Energy sources in poultry diet:
A. Grains - Corn is the most important and widely used. Also, wheat,
barley, and oats are being used, but, perhaps, inferior to corn in the
relative value.
B. Grain by-products - Including various milling by-products (e.g.,
corn gluten and bran, and wheat processing by-products), brewery by-
products, etc.
C. Molasses - Used as a source of energy but have an adverse laxative
effect, thus should be limited to not more than 2% of the diet.
D. Vegetable and animal fats - Used as energy sources, but also
reduce feed dustiness, increase palatability, and improve texture and
appearance of the feed.

2. Fish meals - Often used at 2 to 5% of the diet, but high in fat and tend
to create a fishy flavor in meat and eggs when used in larger amounts.

Meat products (animal by-products, poultry meal, blood meal,

hydrolyzed poultry feather) - Often economically priced, thus may
replace an equal amount of soybean meal protein up to about 10% of
the diet. Excellent sources of Ca and P

3. Banana stalk, ipil-ipil, peanut hay

 INFORMATION SHEET 1.2-3

Feeding guide for the general flock

Learning Objective:

After reading the information sheet, you should be able to create a

feeding guide and implement it for general flock.

Feeding space requirements

Day old to 4 weeks 2.5 to 5 cm/bird

4 weeks to 8 weeks 5.0 to 6.5 cm/bird
9 weeks to near laying 7.5 to 9.0 cm/bird
age
Layers 10 cm/bird

Watering space requirements

Day-old to 4 weeks 0.5 cm/bird or two 1 gal drinking fountains/100

 birds
4 weeks to 8 weeks 0.6 to 1.0 cm/bird or a 2-gal drinking
fountains/100 birds
9 weeks to near laying 1 to 2 cm/bird or four 2-gal drinking
age fountains/100 birds
Layers 2 to 2.5 cm/bird or six 2-gal fountains/100 birds

Minimum protein requirement of chicken under Philippine condition

Type Age (weeks) Classes of feeds Crude Protein (%)
Broiler 0-2 Chick booster 21
2-5 Broiler starter 20
5-8 Broiler finisher 18
Layer 0-2 Chick booster 21
2-6 Chick starter 19
6-12 Chick grower 16
12-20 Pullet developer 16
20-42 Laying mash I 16.5-17
42 onwards Laying mash II 16

Feeding Turkeys

Productive stage Age (weeks) CP%

Poults 0-4 28
4-8 26
Growing * Tom Hen
8-12 8-11 22
12-16 11-14 19
16-20 14-17 16.5
20-24** 17-20*** 14
*Growing turkeys should be separated by sex because toms have higher
protein requirement than hens.
**Toms are usually marketed at about 24 weeks of age.
***Hens are usually marketed at about 20 weeks of age.

Quail and Chicken protein Needs

Quail Chicken
Chick stage 28% 21%
Grower stage 24% 16%
Layer stage 26% 15%

Due to the high protein content of quail feeds, quail manure has a
high ammonia content that can cause discomfort to birds if not removed
daily. For the easy removal of manure, place a receptacle under the cage.

Laying quails maybe given extra light up to midnight to allow them to

eat all the feeds in the trough. This also enables weaker birds in the group
to eat after the dominant ones have eaten.

Do not put male birds in the laying cage except when fertile eggs are
needed. When fertile eggs are not be produced, mix the males with layer at a
ratio of one male for six layers for Japanese breeds and one male for tree
layers for the American breeds.

Quails are very sensitive to salt in the feeds. Keep salt level at 0.7% percent.

Feeding Quails

Giving chicken feeds to quails is not advisable since it has mush lower
protein content. Table 1 is a comparison of chicken and quail protein needs.

Giving chicken feeds to quail will significantly increase the mortality

rates, which could sometimes reach 70% in day old to 45-day-old birds.
Besides, bird growth will be uneven, and the survivors will not be efficient
layers as their productive laying period will not go beyond six months.

Molting will also occur and severely affect egg production.

Feeding quails with the proper ration of protein has its advantages.
Mortality is low – 5.8% for chicks, 1-4% for growers, and 8-12% for
layers/breeders. A laying efficiency of 63-68% is also easy to maintain for a
period of 300-320 days. It is not rare to get an 80% laying efficiency.
Besides, eggs are bigger and are more nutritious. Breeders are also highly
fertile and hatchable.
 Quails have different feed needs at every stage of their lives. During
the first 15 days, grind feeds fine enough to pass through an ordinary
window screen wire. Do not change feeds abruptly.

Needed feeds of quails at different stages

Japanese American
Chick stage (per bird) 7g/day 10g/day
Growing stage (per bird) 17g/day 32g/day
Laying stage (per bird) 32g/day 45g/day

Self Check 1.2-3

1. What is the space feeding requirement for 4 weeks to 8 weeks of age in

birds?

2. How much is the protein needs of chickens in chick stage in their

diet?

3. How much is the protein requirement of quails in grower stage in their

diet?

4. How much feeds is needed by Japanese quails in their laying stage per
bird per day in grams?

5. How much CP is needed in feeding turkeys at 4-8 weeks of age?

Answer Key 1.2-3

1. 5.0 to 6.5 cm/bird

2. 21 % protein
3. 24 % protein
4. 32 grams/bird/day
5. 26 5 CP
 INFORMATION SHEET 1.2-4

COMPUTATION OF FEED REQUIREMENTS AND

FEED CONVERSION EFFICIENCY

Learning Objective:

After reading the information sheet, you should be able to compute

feeding requirements and feed conversion efficiency.

Feeding Formula
To get the best performances, it is necessary to feed them with good
quality ration (high levels of protein and energy.
 So they are fed with two types of formulas: Staring during the first 5
weeks of growth until the slaughter age. Metabolizable energy level has to be
decreased during summer.

Starting Growing
0- 35 Days 35 days to slaughter
Metabolizable Energy 3050-3100 3100-3150
kcal
Dry Material (DM), % 87-88 87-88
Crude Protein (CP),% 22-24 20-22
Crude Fat (CF),% 4-4.5 4-4.5
Cellulosis % 3-3.5 3.-3.5
Starch % 40-45 40-45
Calcium % 1.05-1.1 1-1.1
Phosphorous % 0.7-0.75 0.6-0.65
Available Phosphrous % 0.35-0.40 0.3-0.35
Lysine % 1.2 1.15
Methionine % 0.58 0.56
Methionine + Cysteine 1-1.05 0.9-0.95
%

But to get the best quality meat, it is necessary to decrease the growth
with a lower protein and energy level feed. And so the following are the
proposed formulas and in this case the slaughter is done at 11 to 12 weeks.

Starting Growing Finishing

0-28 days 28-70 days 70 days to
slaughter
ME, kcal 2850-2950 2850-2950 2900-2950
DM,% 87-88 87-88 87-88
CP,% 21-23 17-18 16-18
CF,% 3-3.5 3-3.5 3-3.5
Cellulosis,% 3.5-4 3.5-4 3.5-4
Calcium,% 1.05-1.1 0.9-1 0.8-0.9
Phosphorous,% 0.7-0.75 0.65-0.7 0.6-0.65
Available Phosphorous, 0.4-0.45 0.35-0.4 0.3-0.35
%
Lysine,% 1.1-1.2 1-1.1 0.8-0.9
Methionine,% >0.5 >0.45 >0.45
Methionine+Cysteine, >0.85 >0.8
%

Performance Level/Feeding Guide

To compute for the feeding requirements and growth potential,

multiply the FCR by the weight of the birds. The table below may serve as a
guide.

Age/Days Wt./Grams FC Feeds Consumed Average Daily Feeds

R (Cumulative) Consumption
Gram/Day
21 310 1.38 428 48
28 490 1.56 764 60
35 690 1.72 1184 75
42 920 1.86 1710 84
49 1165 1.97 2295 100
56 1420 2.11 2996 109
63 1670 2.25 3758
 Self Check 1.2-4

1. Complete the table by computing the feeds consumed.

Age/Days Wt./Grams FCR Feeds Consumed (Cumulative)

21 310 1.38 ?
28 490 1.56 ?
35 690 1.72 ?
42 920 1.86 ?
49 1165 1.97 ?
56 1420 2.11 ?
Answer 1.2-4

Age/Days Wt./Grams FCR Feeds Consumed (Cumulative)

21 310 1.38 428
28 490 1.56 764
35 690 1.72 1184
42 920 1.86 1710
49 1165 1.97 2295
56 1420 2.11 2996
ASSESSMENT TASKS:

These assessment tasks should be completed when you are confident

that you can raise poultry species. Assessment needs to conform to the
rules of evidence.
Therefore:
 You will need to participate and complete the learning activities
 You will demonstrate tasks to the required standard
 You will answer oral and written questions
 You will complete the assessment tool
 Information Sheet 1.1-1

Classes, Breeds, Varieties and Strains of Chicken

Learning Objectives:
After reading this INFORMATION SHEET, YOU MUST be able to:
1. Identify different breeds of poultry, and
2. Compare and contrast poultry breeds.

Class refers to a group of chicken found in a particular region of the

world, and/or a group of chickens for a particular purpose. Each class
therefore has a distinct function. The following are the different classes of
chicken. The first four classes are the most popular and the most
numerous. (AAMEPHFCGOOM)

1. American – class characteristics except Lamona and Holland: clean

legged, yellow-skinned, red earlobes and brown egg-layers
2. Asiatic – characteristics except Black Langshans: feathered shanks,
heavy bones, yellow skin, red earlobes, and brown egg-layers,
3. English – characteristics except Cornish, Dorking and Redcap:
excellent fleshing quality, white skin, red earlobes, and brown egg-
layers
4. Mediterranean – Smaller than the American, English, and Asiatic
Classes; used for egg production; clean-legged, non-broody,
white earlobes, and white egg-layers.
5. Polish
6. Hamburgs
7. French
8. Continental
9. Games
10. Orientals
11. Ornamental bantams
12. Miscellaneous

A breed is a group of individual having a common origin and possessing

certain distinguishing characteristics not common to other members of the
same species.
Below is a list of some important breed under four different classes of
chicken:

AMERICAN ENGLISH MEDITERR ASIATIC

CLASS CLASS ANEAN CLASS CLASS

Plymouth Australor Leghorn Brahma

Rock p

Wyandotte Cornish Minorca Cochin

Rhode Island Dorking Ancona Langshan

Red

New Orpingto Andalusian

Hampshire n

Jersey Black Sussex,

Giant redcap

A variety is a group of strains by which its structural

characteristics can be differentiated from another group. While a strain is a
group within a variety which constantly differ in one or more genetic factors
from a variety proper. To illustrate Leghorn is a breed under Mediterranean
class. There are 12 known varieties under Leghorn, namely:
1. Single com white leghorn
2. Rose comb white
3. Single comb light brown
4. Single comb dark brown
5. Single comb buff
6. Single comb black
7. Rose comb light brown
8. Rose comb dark brown
9. Single comb silver
10. Single comb red
11. Single comb black-tailed red
12. Single comb Columbian
 Since Single Comb White Leghorn is a very popular and by sheer
number, it is usually referred to as a breed, while it is actually a variety.
There are many varieties of egg-type birds in the Philippines market.
1. Hyline – Winmar Corps
2. H &N – RFM Corps
3. Tatum T 100 – Antonios Agronomics
4. Babcock B-300 – Vitarich Corp
5. Stone H26 – San miguel corp
6. Starcross – Robina corp
7. Dekalb – Gen. Milling Corp.
8. Kimber Chicks – Lorenzo farms
9. Dryden
10. Hanson

Some are single strains or line, some are strain crosses, but they are
all classified as SCWL. Most companies refer to them as brand name.
Similar situation exists in the broiler industry in the Philippines. One will
find in the market:
1. Cobb – Vitarich
2. Anak – Four J
3. Hubbard – Golden Country Farms
4. Starbro – Robina Corp.
5. Indian River – Winmar
6. Arbor Acre – San Miguel Corp.
7. Pilch Dekalb – Gen. Milling Corp.
8. Peterson chicks – RFM Corp.
9. Cornish – BAI
10. Plymouth Rock – BAI

The last two are pure breeds; the rest are strain crosses or crossbreeds.
There is also another brand called Vantress.

Layer-Type Strains of Day-Old Chicks Available in the Philippines

1. Dekalb
• white-egg layer from Leghorn line.
• a performing breed with a calm behavior
• excellent productivity, high adaptability to different types of housing
systems

2. Bovan
• a robust layer with good laying persistency and excellent shell quality
• handles the challenges of free-range production with tenacity
• consistent, reliable and gives very good bottom line performance.

3. Hisex
• brown feathered brown egg layer
• very competitive producer of strong-shelled, uniform –colored eggs.
• has excellent livability
 • has outstanding feed efficiency
4. Babcock
• One of America�s finest white egg production strains.
• This breed offers higher return on feed, labor and chick investment.
• They have excellent feed conversion, egg quality and egg size, and
under normal conditions lay 300 to 325 eggs per year.
• They are ideal for family farm flocks
5. Hy-Line
• efficient egg layer with excellent livability.
• Docile, lays dozens of top-quality, strong shelled eggs on minimum
feed intake, making her the industry’s lowest cost producer of eggs.
• Dependable generates maximum profits for the egg producer.
6. Lohmann
 LOHMANN LSL and LOHMANN BROWN are known for their efficient
production of high quality white and brown eggs, respectively
 Hens also adapt well to non-cage systems and usually do not require
beak trimming
 Has excellent egg shell strength, optimum egg production, competitive
feed efficiency

Broiler-Type Strains of Day-Old Chicks Available in the Philippines

STRAIN SUPPLIERS

1.ROSS San Miguel Foods, Inc.

Tyson agro-Ventures Inc

2.COBB Cobb Vantress Phils

Phil-Malay

San Miguel Foods, Inc.

3. HYBRO Swift foods, Inc

Tyson Agro-Venrtures Corp.

4. AVIAN Swift foods, Inc
5.HUBBARD Universal Robina Corp.

Mat Agro
6. STARBRO Universal Robina Corp
Self- Check 1.1-1

Multiple Choice : Choose the letter of the best answer. Write the letter of
your choice on your answer sheet.

1. The following are the most common classes of chicken EXCEPT:

A. English
 B. Mediterranean
C. American
D. Continental
2. It a group of individual having a common origin and possessing certain
distinguishing characteristics not common to other members of the same
species.
A. Class
B. Breed
C. Strain
D. Variety
3. Which breed belongs to Asiatic class?
A. Brahma
B. Leghorn
C. Rhode Island Red
D. Andalusian
4.These are egg-type varieties of chickens available in the Philippine market,
EXCEPT:
A. Dekalb
B. Cobb
C. Hy-line
D. Babcock
5. These are broiler or meat-type varieties of chickens available in the
Philippine market, EXCEPT:
A. Starbro
B. Cobb
C. Ross
D. Bovan
 ANSWER KEY 1.1-1

1. D
2. B
3. A
4. B
5. D
 Information Sheet 1.1-2

Choosing of Foundation Stocks According to Industry Standards

Learning Objectives:
After reading this INFORMATION SHEET, YOU MUST be able to:
1. Identify strains for specific type of poultry production venture, and
2. Explain the criteria for selecting stocks for layer or broiler production.

Foundation Stocks for Layer Farm

(Adopted from Philippine Recommends for Table Egg Production, PCARRD 2008, ISBN 0115-7833)

Raise egg-type pullets from egg production lines. In the past years,
almost all commercial egg-type pullets raised were pure lines of Single
Comb White Leghorn strain. Today, all commercial egg-type chickens
raised in the Philippines are imported stocks popularly known as
commercial egg-type strains. Grand parental or parental stocks are
imported as day-old chicks. Egg-type chickens have comparatively small
body size, lay a number of good quality eggs, nervous in temperament,
and are non-sitters. However, these are efficient egg producers and have
longer production cycle.

The predominant kind of commercial egg-type stocks being raised in

the Philippines are those that produce white-shelled eggs (light hybrid)
that practically came from Single Comb White Leghorns. The breeding
scheme basically followed the four-way cross which is similar to the
production of commercial broiler strains.

Criteria in Selecting Egg-Type Strains to Raise

1. Performance

a. Egg production – Give primary consideration to the number, size,

and quality of eggs produced given certain amount of input. Choose
strains which are consistently producing higher number of good size
and good quality eggs.

b. Livability - percentage of birds living at a point in time expressed as

a percentage of those living at the start of production.

c. Age at sexual maturity – Leghorns become mature or start to lay at

18 weeks.

d. Feed efficiency – There should be one dozen table eggs for every 3-
3.5 pounds of feed provided.
 Information on production performance acquired from
experienced raisers or those which are generated in one’s own farms
will certainly be of help in deciding which strain to raise.

2. Availability of Stock and Reliability of Suppliers

Buy day-old chicks (DOC’s) or ready-to-lay pullets (RTLP’s) from

dependable breeder-hatchery farms or dealers. Breeder-hatchery
farms are usually located in Luzon particularly around Metro Manila
area. The prompt delivery of these stocks is vital to the overall
management of the farm.

3. Consumer Preference

Eggs are nutritious and considered as one of the cheapest

sources of animal protein for the Filipino consumers. However, since
demand for egg is influenced by income, price, and consumer
preference, the raise must consider his target market. The Filipinos
belonging to middle- and high-income groups choose bigger size eggs
since they could afford the size so the raisers could choose the strains
that produce bigger eggs (late maturing). On the other hand, those
with lower income may opt for smaller eggs.

Foundation Stocks for Broiler Farm

(Adopted from Philippine Recommends for Broiler Production, PCARRD 2006, ISBN 971-20-0531-3)

Broiler strains are usually a cross between Cornish and White

Plymouth rock chickens. Different broiler genetic stocks respond
according to different environments. Therefore, selection of stock needs
careful consideration.

Currently, numerous commercial broiler strains are available in the

local market. In general, however, not one of these strains can be best
under Philippine conditions because performance varies under different
sets of conditions. Some farmers frequently change the strains of broilers
to raise, in an attempt to find the particular strain that will perform better
in their particular condition.

Criteria in Selecting Broiler Strains to Raise

1. Performance

The performance of broilers is determined by their genetic

make-up as well as the environmental conditions provided to them.
The primary consideration in the broiler business is the consistent
production of more meat at the least cost possible given the available
 inputs. The factors here are feed efficiency (kg meat produced/kg
feed consumed), average daily gain, and age to reach market
weight.

2. Adaptability and Availability of Stocks

A broiler strain that is adapted to local conditions performs

efficiently. For beginners, choose strain that is popularly raised in the
community as it more or less indicates that the strain is satisfactorily
performing under existing farm conditions. The choice for better
strains can be fine-tuned as one gains experience.

3. Reliability of suppliers

Purchase day-old chicks from a reputable and dependable

supplier or chick dealer.
 Self- Check 1.1-2

Multiple Choice : Choose the letter of the best answer. Write the letter of
your choice on your answer sheet.

1. The performance of layers is based on the following traits EXCEPT:

A. age at sexual maturity
B. egg quality and quantity
C. livability
D. average daily gain
2. They are examples of performance parameters in broiler EXCEPT:.
A. feed efficiency
B. egg quality and quantity
C. age to reach market weight
D. average daily gain
3. The breed where commercial egg-type stocks predominantly come from:
A. Andalucian
B. Single Comb White Leghorn
C. Sasso
D. Cornish White
4. For a first time broiler raiser, what strain should he use?
A. most expensive strain
B. strain with nearest supplier
C. most commonly-raised strain in the locality
D. most advertised strain
5. Demand for eggs is usually influenced by the following factors EXCEPT:
A. price
B. income
C. consumer preference
D. all of the above
 ANSWER KEY 1.1-2

1. D
2. B
3. B
4. C
5. D

TASK SHEET 1
 Title: Characterization of Poultry Breeds and Strains

Performance Objective: Given all the materials and equipment, you

should be able to characterize 5 breeds and 5

varieties/strains of chickens.

Supplies/Materials : bond papers, internet

Equipment : computer, printer,

Steps/Procedure:

1. Select 5 breeds and 5 varieties/strains of chickens.

2. Using the internet, research on the detailed history,

characteristics, and other features of the breeds and varieties,

including pictures.

3. Using the following format, discuss each breed/variety/strain:

a. Name of breed/variety/strain

b. History

c. Physical characteristics

d. Production performance

e. Other attributes

2. Print your output and submit to trainer.

Assessment Method:
Checking for completeness, accuracy and presentation
 Performance Criteria Checklist ______

CRITERIA
YES NO

The required number of breeds and

strains/varieties are researched and included in the

report.
The format was followed in doing the report.
All the items to be covered are answered in detail.
The information and pictures/illustrations

submitted are accurate and relevant.

The report is well-edited in terms of grammar and

font type/size.
 JOB SHEET _____

Title: Pullet Management

Performance Objective: Given the instructional materials and

training supervision in a poultry farm, you should be able to

manage birds in the pullet stage following the standard

procedures for handling and managing pullets.

Supplies/Materials : pullets, feeds, water, feeders and

waterers, drugs and biologics

Equipment : fully-equipped grower/pullet house

Steps/Procedure:

1. Grow pullets in strict isolation from older birds.

2. Maintain good sanitation.

3. Plan work routines so that disease-causing agents cannot be

carried from older birds to the growing pullets.

4. During the first 6 weeks, operate feeders to provide feed at least

twice daily.

5. Starting at 2 to 3 weeks of age, check feed consumption and

body weights against the body weight standards for the specific

variety.

6. Weigh at least 100 pullets weekly during the growing period,

beginning at 2 to 3 weeks of age.

7. Check water availability in each cage row daily. Check for and

repair leaks. Raise waterers as the birds grow (nipples higher

 than the birds' heads; cups or troughs level with their backs).

8. Plan and follow a vaccination schedule to fit the location.

9. Remove dead birds daily and dispose of properly. Examine for

causes of excessive mortality.

10. Three days before moving pullets to the laying house, begin

using water-soluble vitamins and electrolytes in the drinking

water. Continue for 3 days after housing. This helps minimize

the stress of moving.

11. Handle birds gently during transfer to avoid injuries.

12. Pullets should be housed at 17 weeks of age, before the

onset of sexual maturity.

Assessment Method: Observation, Interview, Portfolio

Information Sheet 3.1-1

Brooding, Chick Behavior, Farm Records
Learning Objectives:
After reading this INFORMATION SHEET, STUDENTS MUST be able to:
1. Identify and assess chick behavior during brooding period
2. Identify and prepare farm records
3. Identify appropriate time of debeaking
 4. Demonstrate debeaking procedure

Brooding is the process of providing supplemental heat to keep the

brooder temperature at 31.1 – 33.3°C for 24 hours from hatching up to
the time that chicks have grown sufficient feathers to control their own
body temperature. During brooding period, optimum heat should be
provided to chicks. Brooding takes 2-3 weeks depending on the season.
Optimum brooder temperature with warm, dry, clean space and plenty of
fresh water should be provided to chicks.

Elements of Successful Brooding

1. Good quality chicks

Only those chicks meeting the following qualifications must be

used:
• Chicks coming from healthy parents
• Chicks of uniform size and color
• Cleanly-hatched
• Sporting round bright eyes
• Alert, active
 Fig.1. healthy, uniform in color and active chicks

Fig.2. Chicks with sporting round, bright eyes

2. Proper temperature
 AGE OF CHICKS (days) TEMPERATURE (ºC)

1-7 32.2-35

8-14 29.4-32.2

14-21 26.7-29.4

Beyond 21 days 26.7-29.4

3. Adequate space allowances during the brooding stage

Brooding Management

Two basic systems of temperature control are used for brooding

broiler chicks:
1. Spot brooding (canopy or radiant heaters). The heat source is local
so chicks can move away to cooler areas and thus select for
themselves a preferred temperature.
Fig.3 Chicks in correct spoy-brooding condition

2. Whole-house brooding refers to situations where the whole house

or a defined part of the house is heated by ‘forced air heaters’ only and
the aim is to achieve one temperature in the house or air space.

Fig.4 Whole-house brooding

The following are the common behaviors of chicks during brooding based on
standards:
 Even distribution of chicks inside the brooder indicates right
brooding temperature
 Chicks stay close to heat source, brooding temperature is too
cold
 Chicks stay away to heat source, brooding temperature is too
hot
 Chicks cluster together at one corner, theres a draft

Too high Normal Too low

Fig.5 Bird distribution inside brooders

Fig.6 Bird distribution inside brooders
 Self- Check 3.1-1

Direction: In your answer sheet, write T if the statement is true and F

if the statement is false.

1. Day-old chicks require a brooding temperature of 29.4˚C.

2. In spot-brooding, the aim is to achieve one temperature inside the
brooding house.
3. In whole-house brooding, the heat source is local so chicks can move
away to cooler areas.
4. Even distribution of chicks indicates right breeding temperature.
5. When chicks stay away from the heat source, brooding temperature is
too hot.
 Answer Key 3.1-1
1. T
2. F
3. F
4. T
5. T

Information Sheet 3.1-2

Debeaking
Learning Objectives:
After reading this INFORMATION SHEET, STUDENTS MUST be able to:
 Demonstrate debeaking procedure

Debeaking, also called beak trimming is the partial removal of

the beak of poultry. Most commonly, the beak is shortened permanently,
although regrowth can occur.
Beak trimming in the poultry industry usually occurs
without anaesthetic at 1-day of age or when the chicks are very young, but
can occur at a later age if an outbreak of feather pecking occurs, and in
some cases, birds may be beak trimmed on repeated occasions. The benefits
of beak trimming are mainly welfare advantages, some of which directly
relate to increases (or reduced decreases) in production. These include
reduced feather pecking and cannibalism, better feather condition, less
fearfulness and nervousness, less chronic stress, and decreased mortality.

Fig.7 Beak trimming Technique using electrical

debeaker
Debeaking Procedure
There are currently (2012) four widely used methods of beak
trimming: hot blade, cold blade (including scissors or secateurs), electrical
(the Bio-beaker) and infrared. The latter two methods usually remove only
the tip of the beak and do not leave an open wound, therefore they may offer
improvements in welfare.
Other approaches such as the use of lasers, freeze drying and
chemical retardation have been investigated but are not in widespread
use. The infrared method directs a strong source of heat into the inner
tissue of the beak and after a few weeks, the tip of the upper and lower beak
dies and drops off making the beak shorter with blunt tips. The Bio-beaker,
which uses an electric current to burn a small hole in the upper beak, is the
preferred method for trimming the beaks. The trimmed lower beak is
somewhat longer than the upper beak. Guidelines suggest that in egg laying
strains of chickens, the length of the upper beak distal from the nostrils
which remains following trimming, should be 2 to 3 mm.

Fig.8 Electrical Debeaker

 Self- Check 3.1-2

Direction: Identify the items being described or sought below. Write

your answers on the space provided before each number.

_________1. It is the partial removal of the beak of poultry.

_________2-3. Two methods usually remove only the tip of the beak and do
not leave an open wound, therefore they may offer improvements in welfare.
_________4. In egg laying strains of chickens, this is the suggested length of
the upper beak distal from the nostrils following trimming
 Answer Key 3.1-3
1. Debeaking
2-3. Electrical and infrared debeaking
4. 2-3mm
 Information Sheet 3.1-3
Farm Records
Learning Objectives:
After reading this INFORMATION SHEET, STUDENTS MUST be able to:
1. Identify and prepare farm records

RECORD KEEPING
Records are statements of fact or data concerning a specific subject
which may be specified in physical, monetary, mathematical or statistical
terms. Farm records pertain to information recorded on the day-to-day
operation of a particular farm.
Farm records can the defined as systematic documentation of all
activities taking place in a farm enterprise over a given period of time. It is
an act of writing down every activity engaged in on the farm in every
production season and at different stages of the production process up to
the final disposal of the goods and services to the ultimate consumer.
A complete farm record will include all daily activities and
transactions and with a proper accounting system it should be possible to
have a complete estimate of the profit or loss statement at the end of the
year. By keeping a complete farm record on a yearly basis it is possible to
have a comparison between years and thereby determine the rate of growth
or deterioration of the farm.
I. Record keeping is extremely important to successful poultry
production.
A. Financial decisions-before creating a budget or making important
and costly financial decisions, records need to be analyzed.
B. Feeding decisions-records are useful in deciding what types of feed
rations, the quantity of feed rations, and the effectiveness of a
specific feed ration.
C. Breeding decisions-when deciding which birds to mate, past
breeding records can be put to use.
 D. Productivity of birds-records should be kept on the productivity of
birds (eggs, reproduction, pounds of meat, etc.) to be used when the
flock must be culled.
There are several different types of records to keep in poultry
production.
A. These systems vary by many factors.
1. Species raised - The records kept for different species of poultry
are going to differ because of the different uses. For example
chicken records are going to be different from turkey records.
Breed raised - Certain breeds are raised for a specific purpose (laying,
broilers, breeding), and therefore need different records.
2. Type of bird - The type of bird raised is going to determine the
record keeping system. Some chickens are raised for egg
production (for consumption), egg production (for repopulating),
meat production, etc.
3.
There are different records to keep for chickens.
4. Chicks – chicks are young birds before the growth process has
started. The records for chicks may include date hatched, date
moved to pullet/broiler house, feed consumption, and water
consumption.
5. Pullets – pullets are birds growing to become layers. Certain
records to be kept for these birds include feed consumption,
water consumption, and light-dark hours.
6. Layers – layers are female birds that are in the stage of laying
eggs. Records needed include feed consumption, water
consumption, and egg production.
7. Broilers – broilers are raised to be harvested for chicken meat
to consume. Specific records may include feed consumption,
water consumption, weight, average daily gain, days on feed,
and processing date.
 8. Breeding stock – breeding stock are used to produce birds to
repopulate the flock. Breeding date, birds mated, and hatching
date are examples of important records.
Whenever you begin a record keeping system, you must learn about
the information requested on each form.
B. Mortality (death) of birds – every day a record should be taken of
any birds that did not survive.
C. Feed used – daily records need to be taken on the quantity of feed
fed to
birds.
D. Cost – Financial records must be kept of any items bought or sold,
e.g. feed, veterinary costs, equipment, supplies, birds, etc.
E. Vaccinations – Specific vaccinations may be needed, depending on
the bird and location of production facility. An accurate record
must be kept to insure sufficient withdrawal times.
F. Hens removed – Periodically hens must be removed from the flock
when their productivity is too low. Be sure to keep record of which
bird, when she was removed, and the reason for removal.
G. Eggs produced – Eggs must be collected and recorded daily. Be
sure to include any inconsistency noticed.

DIFFERENT FARM RECORDS

A. Production records
B. Rearing flock records
C. Laying flock records
D. Financial records
 Inventory records
C. Physical records
 Brooding and growing records
 Laying flock production records
D. Financial records
 Value of production and disposal
 Other sources of income
E. Farm expenses
 Self- Check ______

Multiple Choice : Choose the letter of the best answer. Write the letter of
your choice on your answer sheet.

Matching: Match each word with the correct definition.

a. breeding stock d. layers

b. broilers e. poults
c. chicks f. pullets

1. Young birds.

2. Birds growing to become layers.

3. Female birds that are in the stage of laying eggs.

4. Raised to be processed for meat to be consumed.

5. Used to produce birds to repopulate the flock.

6. Young birds that will be raised to be processed for consumption.

 ANSWER KEY ____

Matching
1. C
2. F
3. D
4. B
5. A
6. E

Fill-in-the-blank

1. Mortality
2. Poults, breeding stock
3. Species, breed, bird
 TASK SHEET 1

Title: Debeaking procedure

Performance Objective: Given all the materials, you should be able to

discuss the following items on debeaking.

Supplies/Materials : chicks, bond paper, internet

Equipment : computer, printer

Steps/Procedure:
1. Using the internet, research on the detailed features of
debeaking.
2. Using the following format, discuss the following facets of
debeaking :
b. History Current Methods
c. Benefits
d. Costs
e. Alternatives to Beak Trimming
3. Print your output and submit to trainer
.

Assessment Method:
Checking for completeness, accuracy and presentation
 Performance Criteria Checklist ______

CRITERIA
YES NO
Did you….
Are the task to be addressed by the Task sheet
identified?
Is the task related to the performance objective?
Are the operations involved in the job previously
addressed in the training program
Are the tools, supplies and materials the learner will
need identified?
Are operation sequenced in a logical manner?
Are safety precautions and procedures to be observed.
And sanitary conditions to be maintained and directions
for checking the accuracy of the job indicated?
Are the task performed was finished based on
appropriate time?
Are operations that cover the manipulative skills needed
to perform a job listed?
Is tgher a performance criteria checklist for evaluation?
 JOB SHEET _____

Title: PROPER MANAGEMENT DURING ARRIVAL OF CHICKS

Performance Objective: Given all the materials and instructions, you

should be able to discuss and perform proper
management during the arrival of chicks

Supplies/Materials : chicks, feeds, feeders, waterers, litter, curtains

Equipment : brooder house, brooder light

Steps/Procedure:
1. Use single donor flocks if possible.
2. Hold and transport chicks in conditions that prevent dehydration and
other types of stress in chicks.
3. Provide feed and water to the chicks as soon as possible after they
leave the hatcher.
4. Provide chicks with biosecure, clean housing.
5. Control spread of disease by using single-age, (i.e. all-in/all-out)
housing.
6. Spread litter evenly.
7. Pre-heat the house and stabilize temperature and humidity prior to
chick arrival.
8. Unload and place chicks quickly.
9. Make feed and water available to the chicks immediately.
10. Arrange equipment so that chicks can reach feed and water easily.
11. Position supplementary feeders and drinkers near the main
feeding and drinking systems.
12. Leave chicks to settle for 1 to 2 hours with access to feed and
water.
13. Check feed, water, temperature and humidity after 1 to 2 hours
and adjust where necessary
14. Monitor temperature and relative humidity regularly.
15. Ventilate to provide fresh air and remove waste gases.
16. Avoid drafts.

Assessment Method:
Checking for completeness, accuracy and presentation