PAMPANGA STATE

AGRICULTURAL
UNIVERSITY
 ANIMAL PRODUCTION
(POULTRY – CHICKEN) NC II
Units of Competency: Basic (18 hrs.)
•Participate in workplace communication
•Work in a team environment
•Practice career professionalism
•Practice occupational health and safety
procedures
•5S is a methodical way to organize your
workplace and your work practices as well
as begin an overall philosophy and way of
working is split into 5 phases, each named
after a different Japanese term beginning
with the letter “S”.
•(Seiri, Seiton, Sesio, Seiketsu, Shitsuke)
hence the name 5S.
• These five distinct phases are with English
descriptions:
• 5S Seiri : Sort, clearing, classify
• 5S Seiton : Straighten, simplify, set in order
configure
• 5S Sesio : Sweep, Shine, Scrub, clean and
check 5S
• Seiketsu : Standardize, Stabilize, Conformity
• 5S Shitsuke : Sustain, self-discipline, custom
and practices
Units of Competency: Common (48
hrs)
•Apply safety measures in farm
operations
•Use farm tools and equipment
•Perform estimation and calculations
•Process farm wastes
Units of Competency: Core
Units of Competency: Core (160 hrs)
• MAINTAIN POULTRY HOUSE
• BROOD AND GROW CHICKS
• PERFORM PRE-LAY AND LAY ACTIVITIES
• TRIM BEAK
MAINTAIN POULTRY HOUSE
 The following are some hygienic practices to maintain
cleanliness and sanitation of the farm house:
• Do not burn dried grasses in the farm vicinity because smoke irritates
the ocular and respiratory organs of the chicken
• It is very important to cut tall grasses and plants in the farm because
tall grasses will become ideal refuge site for prey animals such as
snakes, monitor lizard, and rats that will attack the flock and the cause
problem.
• Control rodents, earthworms, flies, roaches, ants, beetles, and other
arthropods in the pig farm. They serve as vectors and transmitters of
disease-causing microorganisms and parasites.
 The following are some hygienic practices to maintain
cleanliness and sanitation of the farm house:
• Disinfecting solutions should be replaced everyday because organic
matter decreases the antiseptic capacity of most disinfectants.
• In large farms, vehicle dip and sprays should be constructed at the
main entrance to the farm.
• Disinfect thoroughly all buildings, equipment, utensils, and other
utilities immediately after each use. Sun dry all feeders and water
troughs whenever possible.
 WHAT YOU HAVE LEARN?

• Why not allowed to burn waste? Because it can cause respiratory

disease (tuberculosis/ bronchitis)
• Control mosquito – remove stagnant water, cut grasses, clean
surroundings of poultry house. Mosquito can cause avian malaria.
• Importance of ventilation – to give healthy atmosphere, continuous air
flow inside of house
• Disinfecting – foot vat how often should it replaced? Any chemicals,
once it is exposed in the air its effectiveness decreases. (Everyday) 100
parts/ M
• Down time – 10 to 14 days or longer – utensils, tools, facilities
• Water should be given chlorinator
• Water should be incorporated with chlorinator to control
microbial infection in the digestive system.
• Predators – pests, rodents, humans, insects, wild birds
• Insects (mites – skin disease) ; (beetles – brings flies, microorganisms)
Diseases brought about by pests in poultry
Mosquitos – avian material,
Rats – necrotic enteritis, salmonellosis
Mites – Skin Problems
• What makes birds fly? Through pneumatic bones
Pneumatic bones – 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.
BROOD AND GROW CHICKS
• Temperature 32-33 degree
• Light length for first week – 22 hours for 1 to 3 days and 20 hours for
4th to 7th day
• 16 hours light length at peak of production to culling
• 14 to 16 chicks per square meter - space density for day old to 1 week
of age
• 1 inch per bird – feeder space for the first 2 weeks
PERFORM PRE-LAY AND LAY ACTIVITIES
PERFORM PRE-LAY AND LAY ACTIVITIES
 The ideal body weight of the layer strain at pre-lay is 1.2-
1.4 kg.
 Transferring of layers to the layer’s cages - hens are given
multi-vitamins to reduce stress.
 Ready to lay-pullets (before 16 weeks old) are selected for
transfer to laying house.
 At the day of transferring the chickens, give them 24 hours
of light for them to adapt to their new house, feeders and
waterer.
 The ideal light intensity is 5 to 10 lux and ideal day length
is 16 hours per day in layers.
PERFORM PRE-LAY AND LAY ACTIVITIES
The physical attributes to check or inspect if the layer is
productive or not are:
a.) Comb must be super red in color
b.) The periphery of anal must be moistened and devoid
feathers
Collecting of eggs is 4-5x/day.
Prolapse may occur to layers because of internal
parasitism, over sized eggs and too much exposure to
light.
• Start laying – 16 weeks
• Ideal weight of a layer – 1.3 to 1.4 kg
• Given to layer before transferring or prior before transferring:
• Multivitamins – to increase immunity of the birds against diseases
• antibiotic – against peritonitis (inflammation in the peritoneal cavity)
• Layers at layers house – give 24 hours light to familiarize the birds to
the surroundings ; acclimatization; type of feeds (pre – laying feeds –
layer 1) ; (laying feeds – 18 weeks, layer 2)
• Ideal light intensity and day length of layers
• 5 to 10 lux and day length id 16 hours
• Before 16 weeks transfer pullet to layer cage
• Physical attribute to check if the layer is productive
• Comb must be well developed and super red in color
• Periphery of the anus is moistened and devoid of feathers
• Possible cause of prolapse
• Uneven uniformity on pre lay
• Internal parasitism
• Poor lighting program
• High ME of the feed formulation
 Feed types

1-2 weeks – booster

2-7 weeks – chick starter (if cost cutting)
8-9 weeks – still chick starter
6-16 weeks – grower
16-20 weeks – pre layer (16% CP
20 weeks – up – layer 2

18-20 weeks – 10-15% egg production (start also the lighting program for
layer)
105-120 g – feed intake/day
Egg percentage
Grower – 16 weeks – short lay
Layer feeds – 17 – 18 weeks - 10 to 15% production

Lighting
Intensity – 0.5 – 1.0 FC / 5-10 lux
duration – 16 hours
wavelength – 400 -700 mm – 800 mm, more on in the orange red
portion
4-5 time egg collection
10 am – 2pm – average egg laying
Lighting Program in Laying chicken
• Growing birds (6 weeks to 15 weeks) – 13 hours/d
• Laying birds – 16-18 hours/d
• Peak of production to culling standard light length – 16 hours
• Weighing of flock – weekly; 2-4% of population with minimum number of 50 birds per
house; uniformity
• Sexing mistakes – 2%

Age in Lighting duration

weeks in hours
1 24/24
2 14
3 10
 The ovary consists of a mass of yellowish,
rounded objects called follicles, each containing
an ovum or yolk. It is located midway between
the neck and the tail of the bird and attached at
the back.
• It is responsible for developing the yolk
(ova)

*Pullet chick has tens of thousands of ova, or

potential eggs that theoretically could be laid
 It is a twisted tube that is 25 to 27 inches
long when fully developed and is divided into
five major sections. These sections are the
infundibulum, magnum, isthmus, shell gland,
and vagina.

* The function of the oviduct is to produce the

albumen, shell membranes and the shell around
the yolk to complete the egg.
 This segment is funnel-shaped and lies
adjacent to the ovary. It is up to 9 centimeters
long in the laying hen and has the function of
searching for and engulfing the yolk that has just
been released from the follicle into the adjacent
ovarian pocket or body cavity. The yolk remains
in the infundibulum for about 15 minutes and it
is here that fertilization takes place.
 The magnum is the longest segment
at up to 40 centimeters long. Its function
is to add approximately 40% of the
albumen to the developing egg that takes
about three hours to move through.

* The yolk remains here 3 hours, during

which time the thick albumen (egg
white) forms.
 The isthmus is approximately 12
centimeters long and has the functions
of adding approximately 20% of the
albumen and the shell membranes to
the egg. There are two shell
membranes:

1.The inner shell membrane – laid

down first
2.The outer shell membrane – laid
down last and about three times the
thickness of the inner membrane
 It is a relatively short, bulbous gland up to
12 centimeters in length. The developing egg
remains in the uterus for 18-20 hours while
approximately 40% of the albumen and all of
the shell is added. It is for this reason that the
organ is often called the shell gland. Shell
formation really begins by the deposition of
small clusters of calcium carbonate crystals onto
the outer shell membrane while in the isthmus.
 The last part of the oviduct is the vagina,
which is about 4 to 5 inches long. The vagina
does not really play a part in egg formation
but is important in the laying of the egg. The
vagina is made of muscle that helps push the
egg out of the hen’s body.
 The egg is held in the cloaca immediately
prior to being laid. It may be in the cloaca for
several hours, but usually is held there for a
much shorter time. Although the egg usually
enters this organ small end first, it usually
rotates there to be laid by the large end first.
However, if the bird should be startled at this
time the egg may be forcibly expelled small end
first.
TRIM BEAK
 DEBEAKING

• Debeaking time – 7 to 10 days old (11 days – we debeak)

• Re – debeaking – 12 to 14 weeks to correct faults
• What type of chicks to be debeaked? – layer (egg type) / breeder of
broiler (meat type)
• When is the first flock selection (for layers) – 6 weeks old
• Acceptable mortality rate – 3%
• Characteristics of good chicks - active, without abnormalities (from
feathers – fluffy, dry)
TRIM BEAK / DEBEAKING
Beak trimming is done to reduce cannibalism, and to
avoid choosy eaters.
The recommended length of beak trimming is not more
1/3 of the upper and lower beak
Improper restraining while debeaking will lead to
improper trimming of the beak, and unnecessary injury
to the chicken or to the operator.
Alternatives for beak trimming to reduce cannibalism
are; reduce light intensity, genetic improvement, dividing
the group sizes into smaller groups, proper body weight,
proper nutrition
TRIM BEAK / DEBEAKING
Beak trimming is the partial removal of the tip of the
beak, and results in a beak that is blunt or rounded at
the end.
The recommended length of beak trimming is not more
1/3 of the upper and lower beak
Re-trimming is suggested when the beak goes back
usually is the age of 12-14 weeks.
Automatic Manual
Debeaker Debeaker
IMPORTANCE OF DEBEAKING
Debeaking is a preventive measure to reduce damage
and injury to the chicken cause by feather pecking,
vent pecking and cannibalism.
BREED CHICKEN
Male female ratio; 1male:10 female, if this ration is not
met it will lead to high infertility in hatching eggs.
Standard egg weight of breeder for incubation is 48-50
grams
Ratio of hen and nest ; 1:4, if the ratio is not followed or
there is inadequate nests it will lead to having floor eggs.
Standard peak of production of layer breeder is 94-96%.
• Broiler – Cobb
• Layer – Babcock
• Pullet – chick of a layer strain of hen
• 1:10 male to female ratio
• 48 to 50 g – egg weight of breeder for incubation
• 1:4 hen to nest
• Floor eggs – dark spot or inadequate next boxes against number of layer
• Low male to female ratio – there is high infertility in hatching egg
• 165 to 170 g.bird.day – feed of breeder broiler hens at peak production
• 110 to 114 g.bird.day. Layer hen
• 4 times a day collection of eggs
• Classification of Poultry and Egg type
other breeds • Babcock
• Meat type • Dekalb
• Indian river • H&N
• Arbor acres • Hi-sex white
• Ross • Shaver
• Lohmann LSL
• Cobb
• ISA White
• Hubbard
• Hy-line
• Novogen