Animal Production Y2

Republic of the Philippines
Department of Education
PUBLIC TECHNICAL-VOCATIONAL
HIGH SCHOOLS
DEPARTMENT OF EDUCATION
HIGH SCHOOLS
COMPETENCY-BASED
LEARNING MATERIAL
SECOND YEAR
ANIMAL PRODUCTION NC II
Unit of Competency: RAISING POULTRY
Module No. 1 Module Title: DECIDING TO RAISE POULTRY

MODULE 1
QUALIFICATION TITLE : ANIMAL PRODUCTION NC II

UNIT OF COMPETENCY : RAISE SMALL RUMINANTS
MODULE TITLE : DECIDING TO RAISE POULTRY
NOMINAL DURATION : 35 HOURS
WHAT IS THIS MODULE ABOUT?
This module covers the knowledge, skills, and attitudes required

for a successful poultry raising.
WHAT WILL YOU LEARN?
At the end of the module, you are expected to:
1. enumerate the factors to consider before deciding to raise poultry;

and
2. select an ideal site for poultry production
WHAT DO YOU ALREADY KNOW?
Let us find out how much you already know on how to start a
poultry production enterprise.
Answer the questions below; Write the letter of your answer in your
activity notebook.
1. Which is not included when planning a poultry project?

a. number of chicks to raise
b. capital to start the project
c. right kind of stocks
d. characteristics of the raiser
2. What should a poultry raiser possess?

a. diligence and willingness to work
b. enough capital to finance the project
c. more men to work in the project
d, many friends to buy his poultry products
3. W action should you do to avoid losses in your project?

a. Dispose the product at the time they reach marketable age.
b. Keep your stocks and wait for a better price.
c. Control feeding to lessen your expenses.
d. all of these
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4. Which is true about commercial crosses of hybrid stocks?
a. They grow fast and produce quality meat and eggs.
b. They are expensive and laborious to raise.
c. They are easily affected with diseases.
d. all of these
5. When planning to start a poultry project, which should be considered

first?
a. capital to start the project
b. labor force to do the work
c. housing facilities
d. feed supply
6. Which do you consider most if you are already decided to raise

poultry?
a. market assurance
b. possibilities of commercial expansion
c. laborer who will do the work
d. availability of feeds in the market
7. Which is true about adaptability of chickens to local conditions?

a. ability of the birds to adjust in the place
b. ability of the birds to eat more feeds
c. ability of the birds to live for a long time
d. all of these
8. Which is not true about poultry production?

a. It offers profitable form of employment.
b. It offers additional income for the family.
c. It improves the human diet.
d. It gives additional burden to the raiser.
9. Peace and order condition is favorable for poultry raising when

a. there are thieves in the area.
b. there are many astray animals.
c. people are kind, helpful, and friendly.
d, people in the area are envious.
10. Which best defines topography?

a. physical conditions of the land
b. presence of abundant water
c. nearness to roads and market
d. kind of soil.
2
LESSON 1
FACTORS TO CONSIDER BEFORE DECIDING TO RAISE POULTRY
WHAT IS THIS LESSON ABOUT?
This lesson deals with the factors to consider before deciding to

raise poultry.
At the end of the lesson, you should be able to:
1. enumerate and discuss the different factors to consider before

deciding to raise poultry;
2. identify important points to consider in planning a poultry project;
3. decide to raise poultry considering the different factors presented;
and
4. appreciate the value of a well planned and efficient decision making
in establishing a poultry enterprise.
LET US STUDY
Let Us Define
Poultry – feathered animals such as chickens, ducks, geese, etc.

Businessmen – business owner, capitalist
Favorable – suited, suitable
Adaptability – able to adjust to the condition in a given area
Constant market – continuous demand or sale of goods
Poultry production is an old industry in the country. Many Filipino

farmers and businessmen depend upon this industry as a major source
of income. This industry offers countless opportunities for success to
poultry raisers, mainly because of the favorable environmental conditions
in the country. Adaptability of the chickens to this type of condition is an
important factor that makes it possible for one to engage in the most
popular line of poultry production—the production of eggs for table use
and the production of broilers. The other lines in poultry production such
as production of day-old chicks and ready to-lay pullets are also
profitable enterprises.
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There is a steady market for poultry and poultry products as the
domestic supply is still insufficient to satisfy the great demand. Thus,
this industry offers a profitable form of employment and recreation to a
large number of individuals irrespective of age and sex.
Here are several factors that should be considered before deciding

to raise a poultry.
1. Personal interest. Technical knowledge and experience. Proper

technical knowledge and training in poultry raising is an important
requisite in the business.
2. Market assurance. There are times when supply in the market

exceeds the demand. Hence, you should see to it that there is
another market for the product.
3. Accessibility of the farm and nearness to market. Locate a farm

near the roads where transportation is not a problem. The farm
should also be near the markets.
4. Availability of stock, feeds and

other supplies. You should
also see to it that the supply
of all the necessary materials
is always available.
5. Presence of abundant water

supply. Water is very
important item in the
management of broilers.
6. Peace and order conditions.

Locate a farm where in peace
and order conditions are
favorable. Possibilities of
commercial expansion, it is
advisable to provide for future
expansion especially when the
project is aimed at large commercial scale.
7. Possibilities of commercial expansion. It is advisable to provide for

future expansion especially when the project has potential for large
commercial scale.
4
Planning a Poultry Project
In planning a broiler project, you should take into consideration

these important points:
1. Ready market for your

poultry. Poultry products
are highly perishable.
Keeping them too long
once they reach their
maturity will be
unprofitable. There should
be ready market for them.
2. Right kind of stocks. Choose only crosses of pure breed heavy

chicken. Commercial crosses are available for this purpose. They
grow fast and produce the best quality product.
3. Supply of feeds for your

poultry. There should
always be a ready
supply of feeds for the
birds when needed.
4. Desirable
characteristics of the
raiser. Diligence,
patience, industry and
willingness to learn new
trends in poultry
management
characterize an ideal
poultry raiser.
5. Capital to start the business. Sufficient amount to start the

business is needed as prices of poultry supplies are constantly
increasing.
LET US REMEMBER
Livelihood – source of income, living

Abundant – enough, sufficient
Profitable – gainful
Ready to lay-pullets – chicken about to lay eggs
Day-old chicks- newly hatch chicks
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HOW MUCH HAVE YOU LEARNED?
Answer the questions below. Write the letter only of the correct answer in
your activity notebook.
1. Which among the choices is the most important pre-requisite in

deciding to raise poultry?
a. peace and order condition of the locality
b. market assurance
c. presence of abundant water
d. personal interest, technical knowledge an d experience
2. What should be considered in selling your poultry products?

a. market assurance
b. technical knowledge and experience
c. availability of stocks
d. possibilities of commercial expansion
3. Where should the project be located to facilitate marketing your

poultry products?
a. near of abundant water supply
b. near a place where transportation is not a problem
c. near bus station
d. near the market where people buy their needs
4. Which is considered a day-old chick?

a. newly-hatched chick
b. ready to lay-egg
c. eggs about to hatch
d. all of these
5. Which statement below is true to poultry production?

a. Poultry production is a profitable enterprise.
b. It is laborious on the part of the caretaker.
c. It is expensive because it needs big capital.
d. Poultry raising is a waste of time.
6
LET US APPLY WHAT YOU HAVE LEARNED
Listed below are the factors to consider in deciding to raise poultry.

Check the appropriate column beside each factor to indicate if the project
is feasible in your school or in your community.
Not
Factors to Consider when Deciding to Raise Poultry Feasible
Feasible
Personal interest, technical knowledge and experience
Market assurance
Accessibility to good roads and nearness to market
Presence of abundant water supply
Peace and order conditions of the community
RESOURCES
TV/DVD player
CD tapes
Visual aids
Pictures
REFERENCES
A Primer an Animal Husbandry

Anacleto B. Coronel, MS., DVM.
Broiler Production
MATEA-BASED TEXTBOOK
7
LESSON 2
POINT TO CONSIDER IN SELECTING A SITE FOR A POULTRY

PROJECT.
This lesson deals with the factors to consider in selecting a site for
a poultry project.
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.
LET US STUDY
Let Us Define
Topography – the physical conditions of the land

Accessible – easily reach, near
Favorable – conducive
Drainage – excess water flows; a passage that take away water
or waste liquid from an area.
Porous – friable, loose
Topography – physical condition of the land
One of the important aspects of raising poultry is the selection of

an ideal place for the birds. A place that is sanitary and accessible is
considered to be the best.
The following points may be considered in selecting a site:
1. Topography of the land. Drainage is very important factor in the

selection of a site. A land that is slightly hilly or leveled ground that
could easily drain is recommended.
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2. Accessibility to transportation facilities. The site should be near
and easily reached by the transportation is considered beneficial
for easy transport of farm inputs and products.
3. Availability of water supply. Fresh and clean water is important in
poultry raising. Water is an essential item on the diet of the
chicken.
4. A favorable home site. It should be far enough to populous areas so
as not to become an inconvenience to the neighborhood, but close
enough to avail of electricity and market facilities.
5. Distance from paths of
strong winds. A place
should not be frequently
visited by typhoons or
other adverse weather
conditions. These affect the
project and entail
additional expenses.
6. Kind of soil. The best site
for poultry project is a rich
porous soil with a gentle
slope providing good
drainage. However, in the
absence of this kind of soil
other kinds may be tried,
provided there is good
drainage. Raisers must
consider that some green
feeds and other crops can
be grown on it.
7. Presence of shade trees.
Generally, layers do not
produce maximum number of eggs in the months of April and May
unless they are comfortable. A few shade trees near the laying
house are needed to keep the place cool during this period. Trees
that will partially shade the laying house from sunlight is very
beneficial.
8. The neighborhood. This is
one factor that should also
be given consideration.
Kind, helpful and friendly
neighbors will help much
in a successful poultry
raising industry.
9
LET US REMEMBER
Shade trees should be provided near the chicken house to increase the
efficiency of production during summer.
Answer the test items below. Write the letter of the correct answer in
1. Topography of the land refers to
a. water supply
b. kind of soil
c. nearness to roads and market
d. physical condition of the land
2. To facilitate marketing of poultry products and lessen the burden

of transporting them to market, the site should be _______.
a. accessible to transportation facilities

b. located in a hilly area
c. near the neighborhood
d. near abundant water supply
3. Rich, porous, and fertile soil is important in the project for the
purpose of _______.
a. growing green feeds for the birds

b. playground for the birds
c. future expansion
d. all of these
4. Among the choices below, which is considered the most important

when planning to raise poultry?
a. commercial expansion
b. laborer who will do the work
c. market assurance for the product
d. feeds available
5. Which is not true about poultry production in terms of benefits?
a. Poultry offers profitable form of employment

b. Poultry offers additional income for the family
c. Poultry improves human diet
d. Poultry offers additional burden on the part of the raiser
10
Conduct a survey in your STVE school project and in your community.

Using the scale of 1 as the highest and 9 as the lowest, rank the following
factors to consider in selecting the site for poultry project that is feasible
for the production of poultry eggs and meat.
Factor to Consider Rank

1. Topography of the land is feasible
2. There must be good roads going to the project site
3. Wind moving away from the houses
4. There must be abundant supply of clean water
5. The area should have electricity
6. There must be a good drainage
7. The area must not be near residential lots
8. There must be a good peace and order situation
9. Presence of big trees serves as shade
RESOURCES
Visual aids
Reading materials
Pictures
REFERENCES
A Primer on Animal Husbandry

By Anacleto B. Coronel, MS., DVM.
Technology and Livelihood Education III

Agriculture and Fishery Technology
Animal Production
SEDP SERIES
11
HIGH SCHOOLS
COMPETENCY-BASED
LEARNING MATERIAL
SECOND YEAR
Module No. 2 Module Title: HOUSING POULTRY

MODULE 2

MODULE TITLE : HOUSING POULTRY
This module covers the knowledge, skills and attitudes required in

establishing appropriate housing for poultry.
After studying this module, you should be able to:
1. identify the common types of poultry houses;

2. differentiate the types of roofs for poultry houses;
3. explain different systems of housing poultry; and
4. utilize essential fixtures and equipment in the poultry house.
Let us find out how much you already know about housing layers.
Answer the test items below by writing the letter of the correct answer in
1. Layers thrive well and lay more eggs if they are _______.
a. housed comfortably
b. housed in colony
c. housed in a portable colony
d. housed in a permanent colony
2. When building a poultry house,

a. cages should face the prevailing winds and heavy rains.
b. cages do not face the prevailing winds and heavy rains.
c. cages should be in accordance with the design of the raiser.
d. cages should be open so that rain will blow in and wet the
interior.
3. Which system of managing layers is used if birds are placed

individually or in group in a cage?
a. floor-type system
b. litter-type system
c. cage system
d. conventional system
1
4 Which is a conventional system of housing layer where each bird
has the freedom to roam in the open floor?
a. floor-type system
b. cage-system
c. litter-type system
d. colony cage
5 Which is not an advantage of floor- type system in managing

poultry?
a. ease in controlling flies and mites
b. lesser number of dirty and broken eggs
c. lesser need to handle the birds from the brooder to the growing
pen
d. birds suffer less stress and less heat during the summer
months
6. A system of managing poultry which makes use of materials as

cover of the floor surface is called _______.
a. floor- type system
b. litter- type system
c. cage system
d. conventional system
7 Why are feed bins essential in the poultry?

a. It is where feeds are stored for future use.
b. It is where layers lay their eggs.
c. It is where drinking water is stored.
d. It is where feeds are placed for the layers daily ration.
8. Which type of poultry house is provided with a sun porch?

a. a semi-confinement type
b. complete confinement type
c. range type
d. shed or single span type
9. In the construction of a poultry house, which among the choices

below is given the least consideration?
a. comfort of the birds
b. comfort and convenience of the caretaker
c. economy of construction
d. equipment and fixture in the poultry house
10. Which of the following choices is the ideal type of poultry house for
commercial egg/meat production?
a. shed or single span type
b. gable Jr. span-type
c. semi-monitor type
d. monitor type
2
LESSON 1
TYPES OF A POULTRY HOUSE
This lesson deals with the different types and classification of

poultry houses.
1. differentiate the types of a poultry house;

2. discuss the classification of poultry house;
3. explain the ideal orientation of a poultry house;
4. select desirable materials for the construction of a poultry house;
and
5. appreciate the importance of having an ideal poultry house for a
successful egg production project.
LET US STUDY
Let Us Define
Colony cage-layers are confined in group in a cage

Cage- a place where birds are confined
Portable- can be transferred from one place to another
Thrive- survive, live with ease
Flock- a group of chickens, ducks, geese, turkey respectively.
Layer- a mature egg-laying species of poultry, especially chickens
Confinement- the state of being confined, with restricted
movement
Convenience- ease of moving
Orientation- position, direction
Domesticated- tamed animals that can live and reproduce freely
under the care of man
Housing the flock is one of the expensive items next to feed. It is

also the most important phase of poultry raising. Poultry houses are built
to provide a comfortable place for the birds to live in.
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They likewise protect the birds from the ill effects of weather
conditions. Poultry houses vary in plans and design. They are built
differntly to suit the needs and purposes of the poultry raiser. Economy
and utility are considered in the construction.
From the time the hens are ready to lay eggs, and through the rest
of their life, they are confined in a chicken house.
Regardless of the climate, style and size of the poultry house, there
are several features which must be taken into account. These are the
types of poultry houses.
The Following Are Common Types of Poultry Houses:
1. Range type. This type of poultry house is located at the middle of

the pasture. It requires a big area of land.
2. 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.
3. Complete confinement type. This type of house is a collective term
for the different housing which is now used by poultry raisers.
They may vary in the type of roof, floor, size of construction and
size of pen.
The choice of a good laying house is crucial to the success of an

egg production project. Hens thrive well and lay more eggs if they are
housed comfortably.
Poultry Houses May Be Classified According to:
1. The number of rooms or pens they contain (e.g. continuous and

colony houses.)
2. Their portability or permanence (e.g. portable colony houses and
permanent colony houses.)
3. The style of roof
It has been observed that a greater number of layers thrive well

and produce more in the open type of laying house. The layer eats less
and lay more eggs than those layers housed in a closed type.
Orientation and Construction of a Poultry House
The orientation and construction of a poultry house should be in

conformity with the system of managing birds. They may be adopted by
the poultry raiser to minimize housing cost.
When building a poultry house, make sure that the cage does not
face towards the prevailing winds and heavy rains. Although the house
should allow free circulation of air. It should not be so open that rain
4
will blow in and wet the interior of the poultry house. The house should
be built in a way that is penetrated by sunshine which will keep the
poultry house dry.
A good poultry house can be made out of bamboo as sidings, pieces

of wood for post, and rafters with either nipa or cogon for roofings. These
materials provide convenience and comfort to the birds and expenses for
housing can be minimized.
LET US REMEMBER
Houses for domesticated animals such as poultry should be

designed and constructed parallel to their natural habitat. An ideal
environment is necessary for these animals to be productive profitably.
Select the best answer for each test item. Write the letter only of
your answer in your activity notebook.
1. What type of house requires a big area of land for poultry production?
a. range-type
b. semi- confinement type
c. complete confinement type
d. semi- monitor type
2. Poultry houses may be classified according to _______.

a. portability or permanence
b. orientation and construction
c. comfort of the birds
d. convenience of the raiser
3. Based from observations, hens housed in open type eat less and lay
more eggs than those _______.
a. housed in a close type
b. housed in an open type
c. housed in a semi- monitor type
d. housed in a range type
4. In building a poultry house, which is considered most?

a. orientation of the laying house
b. economy and utility of the laying house
c. size of the laying house
d. style of the laying house
5
5. When do we say that the orientation of the laying house is ideal?
a. when the cage does not face the prevailing winds and heavy rains
b. when the cage faces the prevailing wind direction
c. when the house is made out of heavy materials
d. when the house does not allow free circulation of air
Sketch a plan of the most appropriate type of housing poultry

adopted in the locality following the correct orientation, considering the
availability of materials, show this to the class and discuss to then why
you chose such type of poultry house.
RESOURCES
Learning modules
Visual aids
CD/DVD player
Pictures
REFERENCES
Broiler Productions

6
LESSON 2
TYPES OF ROOFS FOR POULTRY HOUSES AND

SYSTEM OF HOUSING LAYERS
This lesson deals with the different types of roofs for poultry
houses and systems of housing layers.
1. enumerate the factors to be considered when constructing a laying

house;
2. differentiate the types of roofs for poultry houses;
3. discuss the system of housing layers;
4. compute the space requirement for layer; and
5. appreciate the value of effective housing of laying flocks.
LET US STUDY
Let Us Define
Breeder- an animal selected for the purpose of propagating breed.

Durability- refers to the resistance to decay,
Litter- materials used to cover floor space.
Cage- a place where birds are confined
Morality- death rate among the birds
Litter- materials used to cover floor space
In the construction of poultry house, you should consider the

following:
1. comfort of the birds

2. comfort and convenience of the caretaker
3. dryness of floor
4. durability of floor
5. proper ventilation and lighting
6. economy of construction
7
7. size (to accommodate the number of birds you expect to keep)
8. ease of cleaning
Types of Roofs for Poultry Houses
There are various types of construction. The construction may be

determined by the following factors:
1. availability of materials
2. amount of investment
3. size of operations
Types of Roofs used in Poultry Houses
1. Shed or single span type. This type of roof is used in small

construction which makes use of the simplest materials.
2. Gable Jr. double span. This type of roof is the most common type
of roof system.
3. Monitor type. This type of roof is ideal for big establishment
especially in commercial farms. It is actually double span with an
outlet of air at the top of the roof.
4. Semi-monitor type. This type of roof is similar to the monitor type
except that the outlet of air is made on one side only.
8
LET US REMEMBER
Poultry houses vary in plans and designs. They are built differently
to suit the needs and purpose of the poultry raiser. Economy and utility
are considered in the construction.
Select the best answer of your choice and write it in your activity
notebook.
1. This type of roof is used in small construction which makes use

of the simplest materials.

b. gable or double span
c. monitor type
d. semi monitor type
2. This type of roof is ideal for big establishment especially in

commercial farms.

c. monitor type
3. This type of roof is similar to the monitor type except that the
outlet of air is made on one side only.

c. monitor type
4. This type of roof is the most common type of roof system.

c. monitor type
5. It’s an animal selected for the purpose of propagating breed.
a. breeder
b. layer
c. broiler
d. fattener
9
For 6-10 enumerate 5 considerations in constructing poultry
house.
1. Visit several poultry farms to observe the design, orientation and

construction of their growing and laying houses. Prepare a plan for
constructing a poultry house. List the materials to be used for
construction and include a cost estimate. Compare your plan with
those of your classmates to decide which design fits your poultry
production project.
RESOURCES
Visual aids
Learning modules
CD/DVD player
Pictures
REFERENCES
Broiler Productions
Technology and Home Economics III

Animal Productions
SEDP SERIES
10
LESSON 3
EXPLAIN THE DIFFERENT SYSTEMS OF HOUSING POULTRY
This lesson deals with the different systems of housing poultry.
1. identify the different systems of housing; and

2. select the system of housing suited to a given flock.
LET US STUDY
Let Us Define
Cage – a place where birds are confined.

Colony cage – layers are confined in group in a cage.
Confinement – the state being confined, with restricted movement.
Systems of Housing Layers
1. Cage system. The layers are placed individually or in group in a

cage. Many poultry raisers keep from 15 to 25 in what is called a
colony cage. This system is suitable because there is maintenance
of higher egg production rate throughout the years. The poultry
raisers will also have ease in flock management due to low
incidence of parasitic diseases of the intestines. With more efficient
and effective management of the cage birds, this system is
observed to give big dividends.
11
2. Floor type system- This is the conventional system of housing
birds where each bird has freedom to roam in the open floor. There
is ease in controlling flies and mites. There is less number of
broken eggs. They don’t suffer from much stress and heat during
summer months.
The materials to be used in this system are bamboo splits,
rattan strands, wood and wire.
3. Litter type system. This system makes use of litter as cover of the
floor space.
This system is recommended more for breeders than layers.
It requires the installation of nest and perches of birds at night.
Among the sources of litter floor materials, the most
commonly used are:
a. rice hulls
b. wood shavings
c. ground corn cob
d. peanut hulls
e. chopped rice straw
Floor litters maybe continuously used from one group of

chicken to another. For sanitation it is better to use new litter for
anew group of birds.
Layers should be provided with adequate space during their
productive period. In normal operation, the space required per bird
is 1.3 to 2 0 square feet in order to decrease mortality in the pens,
increase average egg production, and increase the return over the
cost of feeds.
12
LET US REMEMBER
In constructing a poultry house, careful consideration must be

given to sanitation, ventilation, and temperature.
LET US FIND OUT HOW MUCH HAVE YOU LEARNED
Listed in the following table are skills and knowledge in the

study on the types of roofs and system of housing layers. Check
the scale that matches your skills and knowledge based from what
you have learned in this lesson. Do this in your activity notebook
and submit it to your STVE teacher for checking and recording.
UNCER NONE
KNOWLEDGE OR SKIILS MUCH LITTLE
TAIN AT ALL
1. I can enumerate the
factors to consider when
constructing
2. I can enumerate the
types of roofs for poultry
houses
3. I can differentiate the
system of housing layers
4. I can identify the
sources of litter materials
5. I can illustrate the types
of poultry houses
b. gable Jr . double span
type
c. semi –monitor type
d. monitor type
1. Compute the space required by fifty heads of layers during their

productive period, if the space requirement per layer is 1.3 square
feet. Submit your computation to your teacher for checking and
recording.
RESOURCES
Visual aids
Learning modules
CD/DVD player
Pictures
13
REFERENCES
Broiler Productions
Technology and Home Economics III

Animal Productions
SEDP SERIES
14
LESSON 4
EQUIPMENT AND FIXTURES IN THE LAYING HOUSE
This lesson deals with essential equipment and fixtures in a good

poultry house.
1. enumerate the equipment and fixtures essential in a poultry house;

2. discuss uses of the equipment and fixtures in the poultry house;
3. identify materials that can be used in the construction of these
equipment and fixtures in the poultry house;
4. assemble a feeding trough, dropping board, and nest for a poultry
house; and
5. appreciate the value of providing birds with the equipment and
fixtures to facilitate management and comfort of the birds.
LET USTUDY
Let Us Define
Droppings - chicken waste or manures

Nest - equipment where hens lays their eggs
Perches - fixtures in the poultry house where birds sit during night
time.
Equipment – apparatus, materials
Fixtures – anything fixed in its placed
Essential – indispensable, necessary
Facilitate – to make easier, convenient
Several equipment and fixtures are essential in a good poultry

house to facilitate good management.
These poultry equipment and fixtures help much in making the

feeding task and other routinary activities easy. They help keep the flock
healthy and make the young stocks grow fast. Most of these equipment
can be made at home at a reasonable cost. Without good equipment it
15
would be very difficult to control some of the major insect’s pest and
diseases of chickens.
A poultry house is not complete without the following fixtures and

equipment:
1. Dropping board. These fixtures should be provided in the laying house
to facilitate collection of manure.
2. Perches. These are horizontal poles where birds can sit and rest
especially during night time. Sufficient perches should be constructed
to prevent the birds from crowding at night.
3. Nest. Hens or layers lay their eggs in a nest. A nest could be either
open or close. The nest should be built on a partition or end walls. It
should be high enough above the floor so that the hens can work
under them. Each nest should be from 10 to 14 inches square or more
depending upon the size of the breed; about 4 inches(20 centimeters
high and with a strip about 4 inches 10 centimeters) high in the open
side to retain the nesting materials. It is advisable to have dark nest.
The hens with darkened nest are less likely to break and eat their
eggs. One trap nest should be provided for every 4 hens kept in flocks
of 50 or more, and 1 for every 3 hens in smaller flocks
Broody coop. this is necessary for the confinement of hens that are
not desired for hatching eggs.
4. Feeding troughs. These should be constructed so as to keep the hens

from scratching the feeds and wasting it especially when the birds are
laying eggs.
Feeders are of various types and designs. For birds in confinement
or elevated floor feeders, they make use of long V- type feeder, the lip
of which is about 8 inches of the floor. The 1”x6” boards that make up
the sides of the feeder are set at an angle of one half by two inches
board is nailed perpendicular to the side to act as lid and prevent the
feeds from being beaked out.
.
5. Drinking troughs. Drinking jars should be large and sufficient enough
to supply the water needs of the birds for the whole day. It is
estimated that one kerosene can of water approximately 29 litters is
enough for 100 layers the whole day.
6. Waterers and drinking troughs may be made up of galvanized iron

sheets, bamboos or plastics (PVC). The most commonly used today are
the plastic jars. They are cheap and always available.
7. Feed bins. These are containers where feeds are stored for future use.
Feeds can also be kept in petroleum cans which are cheap, rat proof,
and if painted, will last longer.
16
LET US REMEMBER
Good nest, feeding troughs, drinking troughs, feed bins, broody

coop, and dropping board are essential and add much to the profit in
poultry raising.
Check the scale that matches your skills and knowledge based on
what you have learned in this lesson. Do this in your activity notebook
and submit it to your TVE teacher for checking and recording.
UNCER NONE
KNOWLEDGE OR SKILLS MUCH LITTLE
TAIN AT ALL
1. I can enumerate the equipment and
fixtures essential in a laying house.
2. I can discuss the uses of the following
equipment and fixtures in a poultry
house.
a. droppings board
b. perches
c. broody coop
d. nest
e. feed bins.
3. I can identify materials that can be
used in making
a. droppings board
b. perches
c. broody coop
d. nest
f. feed bins
4. I can assemble the following facilities
using local materials
a. droppings board
b. nest
c. perches
d. feed bins
e. feeding trough
Assemble or construct a feeding trough using available or local

materials following the specification of the trough to be given by your
teacher.
The trough will be constructed during your TVE. You will be

supervised by your TVE teacher for evaluation.
17
RESOURCES
Pieces of wood
Carpentry tools
Nails
Litter materials
Feeds
Nest
Dropping board
Perches
Feeders
REFERENCES


Animal Production
SEDP SERIES
18
HIGH SCHOOLS
COMPETENCY-BASED
LEARNING MATERIAL
SECOND YEAR
Module No. 3 Module Title: SELECTING AND PROCURING STOCKS

MODULE 3

MODULE TITLE : SELECTING AND PROCURING STOCKS
This module covers the knowledge, skills, and attitudes required in

selecting and procuring stocks for poultry production.
At the end of this module, you should be able to:
1. select and procure egg, meat, breed and strain of stock to raise;
2. identify the reliable sources of stocks for egg and meat production;
and
3. evaluate the status of the breed /strain of stock to raise.
Let us find out how much you know about selecting and procuring
stocks for egg/meat production. Answer the questions below. Write the
letter of the correct answer in your activity notebook.
1. Among the breeds/strain of broiler to select, which does not belong

to the group?
a.. Dekalb b. Starbro c. Peterson d. Pilch-de-kalb
2. From the choices below, which is the breed/strain of chicken

known to be a good layer?
a. Lohman b. Leghorn c. Arbor acre d. Minerva
3. In selecting breed/strain of poultry, what factor is not considered?
a. climatic conditions
b. methods of management
c. availability of the breed/strain
d. care and management
1
4. How can you identify a leghorn from other breed of layers?
a. a good layer of large pinkish white shelled eggs

b the meat is excellent
c. the heaviest of the egg breed
d. a small, stylish, active, and alert breed
5. It refers to a group of feathered animals such as chickens, ducks,

geese and turkey
a. flock b. fowl c. stocks d. strain
6. If you are going to select a meat type breed intended for breeders,
which do you consider most?
a. indicate rapid growth

b. quick feathering
c. good breast development
d. show no defects or deformities
7. In selecting stocks to raise, which should be assessed first

physically?
a. eye b. legs c. color d. weight
8. Good, healthy, and quality chicks are indicated by _______.
a. large, bright prominent eyes

b. dull and sunken eyes
c. have pale thin legs
d. thin, white or pale shanks
9. The first consideration that one should look into when selecting
stocks are _______.
a. eyes b. weight and color c. legs d. body size
10. Layers usually start laying at about _______.
a. 5 months of age or even earlier

b. 4 months of age or even earlier
c. 6 months of age
d. later part of the seventh month
2
LESSON 1
SELECT AND PROCURE EGG/MEAT BREED/STRAIN OF

STOCK TO RAISE.
This lesson deals with the factors to consider in selecting and

procuring egg and meat breed/strain of chicken to raise.
1. discuss the factor to consider in selecting and procuring egg meat

breed/strain of chicken to raise;
2. determine egg/meat type breed /strain of chicken to raise;
3. differentiate the characteristics of some laying breeds of poultry;
and
4. appreciate the importance of selecting breed for a successful
poultry production.
LET US STUDY
Let Us Define
Strain – kind, breed of stock

Inferior – low in quality
Persistent – enduring, continuous
Comb – the fleshy crest on the head of a fowl
Earlobes – the soft and fleshy thing that protrude at the lower part
of the external ear
Shank – the leg proper of a bird
Fowl – generally refers to chicken, ducks, geese, and turkey
Stocks – animals used as foundation or parents of the next
generation.
Selection – the process of choosing and getting the best in a group.
Flock – a group of feathered animals such as chickens, ducks,
geese, turkey.
Non sitters – fowls that do not sit on their eggs.
3
There is no such thing as a best breed to raise fowls. All of the good
breeds require some methods of care and management even if they serve
the same purpose. There are a number of factors that will help in
choosing the best breed.
In selecting a breed, efforts should be made to suit one’s ideal and

purpose to the local conditions which affect fowls and their production.
Climatic conditions and the method of management used in the care of
the chickens are the most important factors that affect production. The
availability of the breed in the locality is another factor that must also be
considered. The best breed is one which is available, cheap and adapted
to the locality.
Among the Egg Breeds to Select From are:

x Babcock
x Dekalb
x H & N cross
x Kimber
x White Leghorn
x Micawa
x Minorca
x Starcross
Layers belonging to the foregoing breeds lay an average of 220-250 eggs a

year. They usually start laying at about five months of age or even earlier.
White Leghorns. These are persistent layers. They are small,

stylish, active, and alert breed, an excellent layer of large white shelled
eggs, but the meat is considered inferior to that of most breeds of
chickens. Leghorns are good layers but non sitters. The Leghorn’s skin,
back, and shanks are yellowish and the earlobes are white or creamy
white. The most common strain is the single comb Leghorn.
Minorca. The Minorca is one of the heaviest of the egg breeds. The
bird has a full, closely feathered body, and a large comb and wattle. It
4
lays very big white shelled eggs. Its skin is white. The shank and toes of
the birds that belong to the black strains are black and slate white in the
white buff strain.
Mikawa. The Mikawa is a breed of fowl developed in Japan. It has a

fairly large body similar in form to the Leghorn. Its color is buff while the
beak, skin, shanks and toes are yellow. The earlobes are white The hen is
a good layer of large pinkish –white shelled eggs, and its meat is excellent
for the table. The bird matures fairly early and the hens do not become
broody.
Among the Broiler Breeds/Strain that are Available to Select from

are:
x Anak
x Pilch-de-kalb
x Lohman
x Starbro
x Arbor acre
x Peterson
x Cobb
x Minerva
x Magnolia
x Swift
Crosses of the above breed and their strains are fast-growers and
have tender meat. The meat breed and strain are good egg producers and
should be raised to produce hatching eggs only for the production of
broiler chicks.
5
LET US REMEMBER
Selecting good quality stocks is just like ensuring a business in an

insurance company.
Answer the following test items. Write the letter of your answer in
1. Among the breeds of broiler to select, which does not belong to the
group?
a. Pilch-de-kalb
b. Dekalb
c. Peterson
d. Starbro
2. From the choices below, select the breed of chicken known to be a

good layer.
a. Lohman
b. Leghorn
c. Minerva
d. Arbor acre
3. In selecting breed of chicken to raise, which factor is not considered?

b. availability of the breed
c. methods of management
d. feeding management
4. How can you identify a Leghorn from other breeds of layers?

b. meat excellent meat
5. Refers to a group of feathered animals such as chickens, ducks, geese,

and turkeys.
a. flock
b. fowl
c. stocks
d. strain
6
Go to a nearby agricultural and veterinary supply selling meat and

egg type breed of poultry. Make a list of the breeds of poultry they are
selling. Ask the owner also which type and breed of poultry are being
patronized by poultry raisers.
RESOURCES
CD/DVD
Visual aids
Pictures
REFERENCES

By Anacleto B Coronel, MS., DVM.

Animal Production
SEDP SERIES
7
LESSON 2
SOURCES OF STOCKS FOR EGG/MEAT PRODUCTION
This lesson deals with the practical guide to follow in selecting

stock to raise.
1. explain practical guide to follow in selecting stocks to raise;

2. discuss on how to select breed/strain from high producing stocks;
3. identify quality chicks through their physical characteristics; and
4. recognize the value of developing the skills in proper selection of
stocks to raise
LET US STUDY
Let Us Define
Poultry men – those who raise chickens, poultry raiser.

Pullets – young female chicken, not more than one year old
Vigor – healthy, active
Deformities – physical defects
Livability – a group of birds with low death rate
Bargain- items sold in a very low price
Hatchery- a place or establishment where eggs are “hatch through
artificial means
Cull- unproductive birds
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, buy growing pullets or
before you chicks of the different breeds. This can be done by estimating
or computing the cost of the growing pullets and the amount of feed they
will consume. compare them with the cost of the chicks and the feed that
they will eat up to 1 ½ years when both groups will be replaced. Study
also the prospect of market for hens after the productive period.
8
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 are bargained.
Select a strain from high egg-producing stock.
Buy chicks or growing pullets only from a reliable hatchery. Inquire

aboutinto the performance of stock previously purchased by customers.
Since chicks will be similar to their parents in their ability to grow, to lay
and to resist diseases, one should buy chicks from stock that has been
bred for high egg production or broiler meat production as the case may
be. The difference in egg production between a good and poor quality
stocks may be from 3 to 5 dozen eggs per hen or 0.5 or more kilos of
meat per broiler. This could spell the success or failure of the project.
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 must 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, the
first impression that he should get should be that “all eyes”
Legs. Good quality chicks have 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 chalk 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 characteristic of the breed or strain,) and must
weigh about 2lbs.per 25 chicks.
Down. The down 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.
9
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
Selecting Chicks for Broiler Meat Production
Male and female chicks intended as prospective breeders for the

production of broilers should be selected when one-day old, and should
be observed at regular intervals. They should show indication of fast
feathering as day-old chicks, and at 10 days and at 8 to 12 weeks, they
should indicate rapid growth at 4 to 6 weeks. Before the birds are placed
in breeding pens; they must have good breast development at 6-12 of age.
They should show no defects.
Selecting replacement pullets
Egg-type. Select pullets

which are offspring of
hens with high
production record (220 or
more eggs per year).
They must belong
to a batch of chicks of
good livability – meaning
a group of chicks with
low death rate.
Broiler type. Select

pullets which are progeny
of fast grower tender
meat producing hens.
LET US REMEMBER
A stock offered in “bargains” or other form of inducements to get

one to buy should be looked upon with suspicion that the chicks it is
selling may be of poor quality.
10
Answer the following test items. Write the letter of your answer in
1. The first consideration that one should look into when selecting
stocks are.
a. eyes
b. weight and color
c. legs
d. body size
2. Good quality chicks are indicated by _______.

3. In selecting stocks to raise, which should be first assessed

physically?
a. eyes
b. legs
c. color
d. weight
4. Chicks with deformities should be _______.
a. discarded or rejected
b. raise in a separate pen
c. given more attention
d. given more feeds to eat
which do you consider most?
a. fast feathering as day-old chicks

b. indicate rapid growth
c. must have good breast development
d. should show no defects or deformities
Interview different poultry raisers in your community on what type

and breeds of chicken for egg and meat they raised. Ask them also why
they choose such breed.
Submit the result of your interview to your teacher.
11
RESOURCES
Visual aids
Learning guide
CD/DVD
Hand-outs
REFERENCES

Animal Production
12
LESSON 3
EVALUATE STATUS OF THE BREED/STRAIN OF STOCKS TO

RAISE
This lesson deals with selecting and procuring stocks to raise.

1. explain guidelines to follow in selecting stocks to raise;
2. estimate the number of stocks to raise;
3. decide as to the best time to buy stocks to raise; and
4. recognize the value of well planned and wise decision making in
selecting and procuring stocks to raise.
LET US STUDY
Let Us Define
Demand – needs, require

Purchase –to buy
Estimate – calculate
Market – place where good are sold
Market demand- commodities or goods that people needs
Day-old chicks- newly-hatched chicks
Full grown pullets- egg laying birds about to lay eggs
Guidelines/Rules for Selecting Stocks
It must be pointed out that sometimes more variations exist within

a breed than between different breeds with regards to production. It
would be of help to inspect and compare the production record of
different sources of chicks. It would likewise be practical to inquire,
analyze and compare experiences of other broiler or egg producers in
one’s locality to serve as guide in the selection of the source of one’s
stock.
13
How to Estimate the Number of Chicks to Order
In making an order for chicks for egg or for broiler, one must
consider one’s experience in the venture, the capital he has and the time
available. Beginner should start with a small brood, not more than 50
chicks, and for one with experience, 500 or more chicks. That would also
depend on whether one will devote only part time or full-time on the
project. Of course, the number of chicks he should order depends on the
capital he has to invest.
For estimating the number needed to replace laying hens in a given

flock, the following serves as guide:
A. For straight run (mixed sexes) , buy 3 chicks for every hen to be
replaced because most likely 50% of them will be cockerels. One-
third of the remaining pullets should be culled to ensure quality,
strong and healthy layers.
B. In the case of sexed pullets, the replacement rate should be at the

rate of 1 ½ chicks for every hen. One-third of the total number of
pullets should be culled before they are placed in the laying house
to ensure best quality layers.
When to Buy or Purchase Chicks
Purchase of chicks for both eggs and meat production is governed

by market demand. In centers of populations particularly in big cities
and towns where educational institutions are concentrated, the demand
for poultry products is continuous especially during school days. Broiler
raisers may produce more a year since it takes only 8 weeks for the
broiler to be ready for the market.
The demand for poultry products during April, May and June and
from the 3rd to 4th week of December is comparatively low because many
students are in the provinces for vacation. Ironically, the demand for eggs
is more during rainy season when egg production is low. Purchase of
chicks and raising them should coincide with the time when the price of
eggs is high.
The order for chicks should be placed well in advance to ensure
receiving them on time. The important thing to remember is to replace
the entire flock with chicks of the same age to ensure that the (1) pullets
will start laying at the same time; and (2) broiler will be ready for the
market at the same time. It must also be borne in mind that the housing
facilities must be emptied and cleaned properly before putting in the
house the next lot of broilers or replacement pullets.
14
LET US REMEMBER
The difference between success and failure in an egg/meat production

project is measured on the kind and quality of stock with which the start
is made. Therefore, careful selection of stock is important for this can be
used as the source of many generations of future egg/meat producers.
Make a survey of poultry farms engaged in meat and egg

production in the locality to identify commonly raised by farmers in your
community. Interview the owner of these poultry farm to determine to
determine the reason why they choose to raise a certain breed. Find out
or ask the production rate of the breeds they are raising.
Answer the questions honestly. Write the letter only of your answer
in your activity notebook.
1. Among the breeds/strain of broiler to select, which does not belong

to the group?
a.. Dekalb b. Starbro c. Peterson d. Pilch-de-kalb
2. From the choices below, which is the breed/strain of chicken

known to be a good layer?
a. Lohman b. Leghorn c. Arbor acre d. Minerva
3. In selecting breed/strain of poultry, what factor is not considered?
b. methods of management
c. availability of the breed/strain
d. care and management
4. How can you identify a leghorn from other breed of layers?

b the meat is excellent
5. It refers to a group of feathered animals such as chickens, ducks,

geese turkey
a. flock b. fowl c. stocks d. strain
15
which should you consider most?
a. indicate rapid growth

b. quick feathering
c. good breast development
d. show no defects or deformities
7. In selecting stocks to raise, which should be assessed first

physically?
a. eye b. legs c. color d. weight
8. Good, healthy, and quality chicks are indicated by _______.

9. If one looks into the box containing day-old chicks the first
impression that he should get should be that of _______.
a. all eyes b. weight and color c. legs d. deformities
10. Layers usually start laying at about _______.
a. 5 months of age or even earlier

b. 4 months of age or even earlier
c. 6 months of age
d. later part of the seventh month
RESOURCES
Visual aids
CD/DVD
Reading materials
REFERENCES

Animal Productions
SEDP SERIES
16
HIGH SCHOOLS
COMPETENCY-BASED
LEARNING MATERIAL
SECOND YEAR
Module No. 4 Module Title: BROODING

MODULE 1

MODULE TITLE : BROODING
This module covers the knowledge, skills, and attitudes in

successful brooding management.
At the end of the module, you should be able to:
1. Explain system of brooding; and

2. Provide conditions for successful brooding.
Let us find out how much do you know about brooding. Answer the
following test items; write the letter only of your answer in your activity
notebook.
1. Which statement best defines brooding?
a. It is the process of providing chicks with proper temperature

naturally or artificially to make them warm and comfortable.
b. It is the act of separating the male from the female birds.
c. It is the process of separating the productive from the
productive bird.
d. It is the process of providing birds with proper ventilation.
2. Which among the choices below is considered the oldest-known

brooder?
a. electric brooder
b. kerosene lamp brooder
c. laying hens
d. mother hen
1
3. Brooder temperature is too low when _______.
a. chicks pile one on top of the other near the source of heat
b. chicks spread themselves easily in the brooder house
c. chicks drink more than they can take
d. chicks open their wings ad chirp
4. Which factor is less essential to an ideal brooder house?
a. capacity of the brooder house

b. design and the construction of the brooder house
c. housing equipment
d. location
5. The ideal space requirement of 100 heads of day-old chicks to

three–weeks old
a. 30 sq. ft.
b. 50 sq. ft.
c. 100 sq.ft.
d. 150 sq.ft.
6. Brooder temperature is just right when _______.
a. chicks spread and evenly distributed inside the brooder house

b. chicks pile up near the source of light or in the corner
c. chicks are noisy with open wings
d. chicks less and they are panting
7. Which among the choices below is considered the oldest known

brooder?
a. electric brooder
b. kerosene lamp brooder
c. broody hen
d. mother hen
8. The ideal temperature of a brooder during the first week of

brooding in
a. 29.4 to 30.2 o C
b. 32.22 to 3 o C
c. 35 to 37.78 o C
d. 37.78 to 40.56 o C
2
9. A group of chicks composed of an even number of males and
females is identified as _______.
a. straight-run chicks
b. sexed chicks.
c. started chicks
d. day-old chicks
10. Which is not an advantage of elevated wire or slat brooding?
a. economical and convenient to use in terms of problems with

poultry diseases and parasites
b. better growth collection of manuals
c. chicks come in contact with their feeds which may trigger the
spread of diseases
d. easier collection of manure
3
LESSON 1
EXPLAIN SYSTEM OF BROODING
This lesson deals with the system of brooding.
1. enumerate the necessary preparations prior to brooding;

2. discuss proper handling of chicks when they arrive;
3. differentiate natural from artificial brooding;
4. determine the kinds of chicks to brood;
5. evaluates the materials and equipments needed prior to brooding;
and
6. recognize the value labor.
LET US STUDY
Let Us Define
Brooding – the process of providing chicks with the necessary heat to

make them warm and comfortable
Brooder - a device use for rearing chicks
Brooding consists mainly the process of providing chicks with

natural or artificial heat to help 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,
provisions for the comfort of chicks during the brooding 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.
4
It is best to brood chicks during summer. The brooding period is
shortened and fuel expenses are reduced when it is done in warm
weather. However, the outbreak of diseases is more common during
summer and the rearing of birds will be in time with the rainy season.
An example of a brooder
Brooding Preparations
1. Clean brooders very well before the arrival of chicks.
a. Remove feed and water troughs and other equipment from the
brooder and bring them outside the brooder house.
b. 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.
a. Check if the heat regulating system is properly working.
b. 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. This type needs one square meter per 10 chicks until
marketing time
5
b. Replacement chicks (pullets) require the same space up to
the same age, but require more as they grow older.
8. Remember overcrowding of chicks may result in

a. feather picking and cannibalism (picking the feathers and
flesh of others).
b. poor digestion and absorption of foods.
c. uneven growth among the chicks in the group because some
can eat more than the others.
Chicks inside a brooder during brooding period
Chicks inside a brooder during brooding period
Types of Brooding
Natural brooding. This is the brooding of chicks with the mother

hen or trained capon. Natural brooding is still the most common
practiced in the rural areas. The hen after hatching the eggs rears her
brood on a natural process. A hen can conveniently brood around 12-15
chicks.
Artificial Brooding. It is the process of providing the chicks with the
required temperature to make them warm and comfortable.
There are different kinds of chicks to brood. The flock may be

composed of any of the following:
x Straight-run chicks. A group of chicks composed of an even
number of males and females. This is preferred for the production
of meat and egg.
x Sexed chicks. These are either all male or female chicks, intended
for the production of meat or egg.
x Started chicks. Older chicks that have already been brood for a
period of time. These chicks are more expensive than day-old
chicks.
6
LET US REMEMBER
Proper brooding practices are vital for proper growth and

development of chicks particularly in the early stages of their growth.
Layers are mature, egg–producing species of poultry, especially
chicken.
Broilers are young chicken—male or female—intended for meat
production
Answer the test items below. Write the letter of your answer in your
activity notebook.
1. The process of providing the necessary heat to the chicks to make

them warm and comfortable naturally or artificially
a. brooding
b. heating
c. brooder
d. broiling
2. A group of chicks composed of even number of males and females

is _______.
a. straight run chicks
b. sexed chicks
c. started chicks
d. pullets
3. These are either all male or female chicks, produced mainly for the
production of meat or egg
a. sexed chicks
b. started chicks
c. straight –run chicks
d. all of these
4. Making a trial run of the brooder before the arrival of chicks is

made for the purpose of _______.
a. checking the heat regulating system is properly working
b. determine if air circulates properly inside the brooder
c. buy in advance materials or spare parts that may be needed
later
d. all of these
5. Which is not an artificial brooding?

a. heat is provided by charcoal
b. heat is provided by an electric bulb
c. heat is provided by a kerosene lamp
d. heat is provided by a mother hen
7
Listed below are the materials and equipment needed in brooding.

Place a check mark in the column to indicate if this item is present,
functional, or defective. This undertaking will prepare you to a brooding
activity in your class broiler raising project. List down possible problems
which you find not ready or not functional and discuss it in the class.
Not
Func-
Conditions/equipments/materials Ready Func- Remarks
tional
tional
Brooder ready for brooding
Brooder properly disinfected
Litter materials
Drinking trough
Feeding trough
Feeds
Ventilation inside the brooder
Source of artificial light
Brooder properly secured
Brooder free from drafts
Space requirement feasible
Antibiotics/ vitamins
Open sacks (used to maintain
temperature)
RESOURCES
Brooder
Spray tank
Disinfectants
Heater
Electric lamps
Empty sacks
Letter materials
REFERENCES

Animal Production
SEDP SERIES
8
LESSON 2
CONDITIONS FOR SUCCESSFUL BROODING
This lesson deals with the ideal requirements and conditions for a
successful brooding.
1. enumerate the source of heat for artificial brooding;

2. discuss the system of brooding;
3. identify other ideal requirements and conditions for a successful
brooding;
4. discuss proper care of birds after brooding;
5. perform brooding; and
6. appreciate and enjoy the value of raising chicks.
LET US STUDY
Let Us Define
Requirements - things needed

Humidity – the condition of air moisture in the brooder
Ventilation – the few circulation of air inside and outside the brooder
Sources of Heat for Artificial Brooding
Electricity. 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.
9
Chicks provided by heat through electric bulb
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 for 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.
An improvised heater using charcoal and saw dust
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.
Kerosene lamp used in small number of chicks

10
Systems of Brooding
There are several systems of brooding one can choose from based
on the construction of the poultry house. Select from the following
system of brooding you want to adopt.
x Litter-floor Brooding. This system makes use of the floor as a

place for brooding. The litter or the materials used to cover the floor
may include rice hulls, wood shavings or sawdust. In this system of
brooding, the chicks come in contact with their feeds and this may
trigger the spread of diseases. To prevent this, the litter should be
changed regularly.
Chicks raised in a Litter-floor Brooder
x 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 terms of problems with poultry disease and
parasites, better growth of chicks, and easier collection of manure.
Brooder showing the Right Temperature
11
Other Ideal Requirements and conditions in brooding include
Temperature. The temperature should range from 90-95qF and is

gradually reduced weekly until the chicks are finally able to live without
heat and are transferred to the growing pen. The behavior of the chicks
is a good indicator of the temperature in the brooding pen. The
temperature in the brooder is low when the chicks are grouped or
crowded very close to the source of the heat. Temperature is ideal and
just right when the birds are more or less evenly distributed in the
brooding area. On the other hand, when the chicks are scattered far from
each other away from the source of heat, it is an indication that the
source is to high.
Behavior of chicks inside a brooder showing right

amount of temperature and ventilation
Humidity. This refers to the condition of air moisture in the

brooder. Too much manure and spilled water accumulated in the
brooder can make the pen damp. This damp condition is conducive to
germ which causes diseases (e.g. coccidiosis) that develop among the
chicks. This can b prevented by keeping the brooder room dry, replacing
defective waters and changing the litters as often as necessary.
12
A condition inside a brooder showing low temperature
Ventilation. This is another factor which contributes to the normal

growth of chicks. Ventilation becomes a problem when the brooder
house is closed. This results to lack of oxygen and to the accumulation of
carbon monoxide which may weaken the birds or even causes death
Brooder house showing good ventilation
Space Requirements. Space which is bigger than what is necessary

will increase housing cost per chick. On the other hand, providing your
13
chicks with very limited space will result in more outbreaks of disease
and slow feathering.
Use the following table as your guide in providing proper space

allowance for chicks and equipment for broiler production.
Space Requirement for Growing Birds

Age of Chicks Feeder (cm/bird) Waterer(cm/bird)
Day old-2 wks 2.5 cm. 0.5(1 gal./100 chicks)

2 to 6 wks 4.5 cm. 1.0(1 gal./100 chicks)
6 to 10 wks 2.5 cm. 2.0(1 gal./100 chicks)
LET US REMEMBER
Proper brooding practices are vital for proper growth and

development of chicks particularly in the early stages of their lives.
Materials and other fixtures needed in the brooder should always
be available to ensure that chicks are given the utmost care and
attention they need.
On the fourth week, broiler/layer chicken are transferred to the
growing or finishing house where they can utilize more space for growth.
Chicks should be provided with sufficient feeding and drinking
space. Overcrowding should be avoided.
Broiler is a young chicken male or female intended for meat
production.
Brooder is a device used for rearing chicks
Brooding is the process of extending the necessary heat to the
chicks to make them warm and comfortable
14
Choose the best answer. Write the letter in your activity notebook.
1. Which best describes a straight – run chick?

a. It is a group of chicks composed of an even number of male and
female.
b. These are either all male and female chicken.
c. These are raised mainly for the production of meat or egg.
d. These are older chicks that have already been bred for a period
of time.
2. Which of these is not a characteristic of a good quality chicken

for broiler production?
a. rapid growth and good feathering ability
b. resistance to common diseases
c. unhealthy looking chicks and stunted in growth
d. well developed down covering and alert eyes
3. Brooder temperature is too cold when

a. chicks pile one on top of the other near the source of heat
b. chicks eat and drink more than what they need
c. chicks are noisy, open their wings, and keep on chirping
d. all of these

a. chicks are more or less evenly-distributed in the brooding area
b. chicks eat and drink more than what they need
c. chicks are noisy open their wings, and keep on chirping
d. chicks pile one on top of the other
5. Which factor is least essential to an ideal brooder house

a. capacity of the brooder house
b. design and the construction of the house
d. location
Engage in a small –scale broiler production as a class in you school

based project. Make a plan and undertake the management of the project
in group applying the knowledge and skills learned in this module.
RESOURCES
1. brooders
2. stocks
3. incandescent bulbs
15
4. feeders and waterers
5. veterinary supplies
6. feeds
7. weighing scale
8. sprayer tank
REFERENCES
1. Technology and Home Economics III

(Animal Production)
SEDP SERIES
1. Hand-outs, Pamphlets, One Poultry Production
2. A Primer on Animal Husbandry
16
LET US FIND OUT HOW MUCH HAVE YOU LEARNED IN THIS
MODULE
Read the following test items carefully and select the best answer.
Write the letter of your answer in your activity notebook.
1. Which statement is the best definition of brooding?
a. It is the process of providing chicks with proper temperature

naturally or artificially to make them warm and comfortable.
b. It is the act of separating the male from the female bird.
c. It is the process of separating the productive from the
reproductive bird.
d. It is the process of providing birds with proper ventilation.
2. Which among the choices below is considered the oldest-known

brooder?
A. Electric brooder
b. Kerosene lamp brooder
c. Laying heirs
d. Mother hen
3. Brooder temperature is too low when _______.
a. chicks pile on one op of the other near the source of heat

b. chicks spread themselves easily in the brooder house
c. chicks drink more than they can take
d. chicks open their wings ad chirp
4. These are either all male or female chicks produced mainly for
poultry meat and egg
a. Straight –run chicks

b. sexed chicks
c. Started chicks
5. Which factor is least essential to an ideal brooder house?
a. Capacity of the brooder house:

b. Design and construction of the brooder house
d. Location
a. Chicks spread and evenly distributed inside the brooder house

b. Chicks pile up near the source of light or in the corner
c. Chicks are noisy with open wings
d. Chicks eat less and they are panting
17
7. It refers to the condition of air moisture in the brooder.
a. Ventilation
b. Humidity
c. Temperature
d. Space requirement
8. The ideal temperature of a brooder during the first week of

brooding is _______.
a. 29.4 to 30.2 o C
b. 32.22 to 3 o C
c. 35 to 37.78 o C
d. 37.78 to 40.56 o C
9. The ideal space requirement of 100 day-old to three – week old

chick is _______.
a. 30 sq. ft.
b. 50 sq. ft.
c. 50 sq. ft.
d. 100 sq. ft.
10. Which is not an advantage of elevated wire or slat brooding?
a. Economical and convenient to use in terms of problems with

poultry diseases and parasites
b. Better growth collection of manuals
c. Chicks come in contact with their feeds which may trigger the
spread of diseases
d. easier collection of manure
18
HIGH SCHOOLS
COMPETENCY-BASED
LEARNING MATERIAL
SECOND YEAR
Module No. 5 Module Title: FEEDING BROILERS

MODULE 5

MODULE TITLE : FEEDING BROILERS
This module covers the knowledge, skills, and attitudes required in

successful feeding management of broilers.
Upon completion of this module, you should be able to:

1. explain the purposes of feeding broilers;
2. identify the sources of essential nutrients needed by broilers;
and
3. differentiate the kinds of feeds appropriate to broilers at
different stages o of growth.
Let us find out how much you already know about feeding broilers.
Read the test items and write the letter of the correct answer in your
activity notebook.
1. The greatest percentage of expenses incurred in broiler production

is _______.
a. cost of antibiotics
b. cost of chicks
c. cost of feeds
d. cost of labor
2. Poultry birds are fed for the purpose of supplying nutrients needed
for their _______.
a. growth and development

b. life maintenance
c. reproduction
d. all of these
1
3. Which of the following reasons below is the primary function of
feeds?
a. to maintain life
b. for growth and development
c. for reproduction of their kind
d. for fattening
4. For maximum efficiency, nutrients have to be supplied with the

_______.
a. right quantity of ration

b. right quality of ration
c. balanced ration
d. all of these
5. Nutrients are supplied through the feeds which provide the birds
with the needed _______.
a. energy
b. protein
c. vitamins and minerals
d. all of these
6. Which of the choices below constitute the largest portion of poultry

feeds?
a. carbohydrates
b. protein
c. vitamins
d. fats and ash
7. Which selection below best describes yellow corn?
a. one of the best grains in fattening chickens

b. high in fiber but contains an adequate amount of fat
c. the most common and cheapest source of plant protein
d. the cheapest source of carbohydrates
8. Which is not a function of water?
a. aids in digestion and absorption

b. acts as food carrier
c. acts as tissue lubricant
d. supplies the animal’s body with energy
2
9. The kind of animal feed having the highest protein content is
_______.
a. chick booster
b. chick starter
c. grower feeds
d. finisher feeds
10. Which of the selection below is not beneficially influenced by

antibiotics?
a. rate of growth
b. feed conversion
c. reduction of mortality
d. repair broken tissues
3
LESSON 1
EXPOUND THE PURPOSES OF FEEDING BROILERS
This lesson deals with the purposes of feeding broilers.
1. discuss the purposes of feeding broilers;

2. explain the primary function of feeds;
3. identify the common ingredients used in formulating broiler feeds;
and
4. appreciate the value of efficient feed and feeding broilers.
LET US STUDY
Let Us Define
Feed - edible materials which are consumed by animals and contribute

energy and or nutrients to the animal diet.
Feeding - the process of giving feeds to the animal.
Feed ingredients - the sources of nutrient which are used in preparing
the feed for poultry
Fast growth - characteristics of poultry to reach the desired market
weight in the shortest possible time.
Nutrients - any substances which nourish and promote animal growth
Poultry - feathered animals that render economic service to men
Crude protein – includes the true proteins and all other nitrogenous
compounds in feeds.
Palatable – agreeable in taste
By- product – secondary products produced in addition in addition to
the principal product
Understanding the fundamentals of poultry feeding is essential in

order that the birds may be fed economically yet profitably. The biggest
percentage of expenses incurred in broiler raising goes to feeds. Hence
the poultry raiser should pay careful attention to this very important item
in poultry production, otherwise there will be an unnecessary amount of
feed waste and, consequently, lower profits.
4
Purposes of Feeding Broilers
Broilers are fed for the purpose of supplying nutrients needed for their
growth, maintenance, and reproduction. Broilers are marketed at a very
young age (six to eight weeks). They need the greatest quantity of
nutrients for the rapid development of bones and muscle tissues. Layers
also need those nutrients that will keep them for the production of eggs
and to replace worn out body tissue during egg production stage.
Functions of Feeds
Feed is utilized by broiler for the following reasons:
1. To maintain life. The bulk of feed consumed by broiler is used to

maintain life. What is over and above the requirement for life
maintenance is utilized for growth and reproduction.
2. To promote growth. Broilers must have enough quality of feed for
their growth. They are raised to be utilized for meat purposes.
3. To reproduce their kind. Production of fertilized eggs is necessary
for hatching. Matured chicken need more feeds than younger one
to maintain life and for reproduction/
Common ingredients used in Formulating Broiler Feeds
You must be familiar with the common feed ingredient that supply
the nutrients needed
Sources of Carbohydrate and Fat
A. Yellow corn. Yellow corn is one

of the best grains for fattening
chickens. It consists of eight to
nine percent crude protein, high
in energy and low in fiber. It is
highly digestible and palatable.
It contains vitamin A and yellow
pigmenting compounds.
B. Rice bran. Rice bran is palatable to

poultry of all ages. There are two types of
this by- product in the market., the “cono”
rice bran and the “kiskisan” rice bran. The
cono rice bran contains about eleven
(11%) percent protein. The kiskisan rice
bran contains about six (6%) percent
protein. It is usually high in fiber but
contains adequate amount of fat.
5
C. Copra meal. Copra meal is the by-product of the coconut meat after
the oil has been removed. It contains about twenty percent protein. It
is the most common and cheapest source of plant protein.
D. Corn gluten feed. Corn gluten is a combination of corn gluten and

corn bran mixed in such a proportion as to contain twenty five
percent protein. It is a good source of carbohydrates.
E. Molasses. Molasses is the cheapest source of carbohydrates. It is a

by-product in the manufacture of sugar.
Sources of Protein
A. Fish meal. Fish meal is a

good source of high
quality protein. It
contains about sixty to
sixty five percent protein.
It also contains an
adequate amount of
carbohydrates and fats.
B. Soy bean oil meal. Soy

bean oil meal contains
about forty four percent
crude protein and is also
a good source of energy.
This is the only plant
protein source that can
replace animal protein in
the diet
C. Shrimp meal. Shrimp

meal when dried and ground is a good source of protein. It contains
about fifty six percent crude proteins but low in energy. It may be
used as substitute for fish meal.
LET US REMEMBER
Feeds consists the largest item of cost in raising poultry for meat
production. Understanding the fundamentals of poultry feeding is
essential in order that the birds may be fed economically and profitably
6
Choose the best answer. Write only the letter of your answer in
1. It is the greatest percentage of all the expenses incurred in broiler

production.
a. cost of feeds
b. cost of stocks
c. cost of antibiotics
d. cost of labor
2. Which of the items below is the primary function of feeds?

a. maintains life
b. promotes growth
c. promotes reproduction
d. fattens
3. Which is not true about yellow corn?

a. one of the best grain for fattening
b. high in energy but low in fiber content
c. highly digestible and palatable
d. high in fiber but contains an adequate of fats
4. Which of the items below best describes rice bran?

a. palatable to poultry of all ages
b. contains vitamin and yellow pigmenting substance
c. cheapest source of plant nutrient
d. cheapest source of carbohydrates’
5. Which is not true about corn gluten feed

a. a combination of corn gluten and corn bran
b. a combination of corn gluten and rice bran
c. a good source of carbohydrates
d. contains twenty five percent protein
1. Place a kilo of mature coconut meat under the sun until it

becomes very dry. Chop and press the coconut to remove the
oil. After the oil has been removed, cook the coco meat and
squeeze it in a vat. Add some sugar or molasses. The finished
product will be nutritious and delicious copra meal.
2. Collect a kilo of tinapa heads or any discarded parts of fish. Dry

them under the sun and grind finely. This is an example of fish
meal. It will provide a maximum of 45 percent to the chicken’s
diet.
7
RESOURCES
Weighing scale
Cereals
Grains by-product
Coconut meat
Fish heads
Pail
REFERENCES

Agriculture and fishery Technology
Animal Productions
SEDP SERIES
8
LESSON 2
ESSENTIAL NUTRIENTS NEEDED BY BROILERS
This lesson deals with the essential nutrients needed by broilers.
1. enumerate the essential nutrients needed by broilers;

2. discuss the functions of the different nutrients for broilers;
3. formulate a simple ration for broilers;
4. explain effective feeding practices for broilers; and
5. appreciate the value of efficient feed and effective feeding of
broilers.
LET US STUDY
Let Us Define
Absorption – assimilation
Digestion – the process of dissolving and chemically changing the form of
food in the stomach, so that it can be assimilated by the blood and
furnish nourishment to the body.
Ration – the amount of feed given to birds within 24 hours.
Retarded – abnormally slow in development
Nutritious – promoting nutrition, nourishing something wholesome to eat
Feeds have components called nutrients that aid or support animal

life.
Poultry birds require essential nutrients for growth, body
maintenance, and egg production. These nutrients are supplied through
the feeds and provide the bird’s energy, protein, vitamins and minerals.
For maximum efficiency, these nutrients have to be supplied at the
right quality, quantity or in a balance ration for each type of bird at any
stage of growth.
9
Essential Nutrients Needed by Broilers
Water. This is essential in all the body processes of poultry.

Without water, these processes are retarded and may cause slow growth
and poor development. Water aids in digestion and absorption and act as
food carrier and tissue lubricant.
Ash. These inorganic nutrients supplies materials for the
development and growth of bones and the manufacture of egg shells.
Protein. Its function is to repair broken tissues and maintain
proper growth and development. A greater part of the animal’s body such
as the muscle, skin, feathers. Blood, brains, tendons, and internal organs
are made up principally of proteins.
Carbohydrates. This constitutes a large portion of poultry feeds.
Heat and energy is furnished in the poultry’s body by these nutrients.
Carbohydrates are also utilized as material for fattening broilers.
Fats. Its major function is to supply the birds with heat and
energy.
Vitamins. Vitamins act as an aid to the feed in regulating bodily
processes and supporting normal growth and reproduction.
Ration Formulation
The cost of poultry feeds makes up 70 to 80 percent of the total

cost of production. It is a poultry raiser’s concern to minimize the cost of
feeds without affecting the health and vigor of the birds. This can be done
successfully on formulating poultry rations.
The saying “Tell me the kind of feeds you are giving your birds and
I will tell you what kind of poultry birds you have” is true. In poultry
nutrition, economical but nutritious feeds must be given to the birds.
The following table is an example of a practical way of formulating

broiler ration as stated by E.C. Coligado, University of the Philippines
College of Agriculture.
Broiler Starter Broiler Finisher

Ingredients ( %Protein) (1-6 weeks) (6-8 weeks)
(kg) (kg.)
Ground yellow corn (8.7) 55.0 60.0
Corn gluten meal (41.0) 4.0 6.0
Rice bran (13.5) 5.0 5.0
Copra meal (20.4) 5.0 5.0
Soy bean oil meal (44.0) 16.5 8.0
Fish meal (16.3) 12.0 10.0
Molasses (3.2) 2.0
Ipil-ipil leaf meal (21.0) 1.0 2.0
Oyster shell flour 0.5 0.5
Salt 0.5 0.5
Vit.-Min.-mix 0.5 0.5
TOTAL 100 100
10
One of the factors that have improved the development of the
broiler industry in our country is the availability of efficient feeds and
effective feeding management.
Correct practices in feeding broiler chicks start during their first
day in the brooding house. An open type feeding trough or news paper
sheets should be used during the chicks first few days. Feeds spread over
several layers of news paper sheets. These newspaper sheets must be
changed everyday until the chicks are big and strong enough to use the
ordinary feeding trough.
LET US REMEMBER
Feed eaten by poultry birds are transformed into highly palatable

and nutritious meat and eggs which are useful to man for food and profit.
Hence, the poultry raiser should pay careful attention to this very
important item in poultry production, otherwise there will be an
unnecessary amount of feed waste and, consequently, lower profits.
Choose the best answer. Write only the letter of your answer in your
activity notebook.
1. Which item below is not a function of water?

a. It acts as food carrier and tissue lubricant.
b. It furnishes heat and energy in the poultry’s body.
c. It regulates body processes and supports normal growth.
d. It supplies materials for the development and growth of
bones.
2. Which statement below is not true to protein?

a. It aids in digestion and absorption.
b. It repairs broken tissues.
c. It maintains proper growth and development.
d. The greater parts of the animals body are made up principally
of protein.
3. Select the function of carbohydrate below

a. It regulates body processes.
b. It furnishes heat and energy.
c. It acts as food carrier.
d. It supplies materials for growth and development.
4. What is the main function of fats?

a. It supplies the animal’s body with heat and energy.
b. It is utilized as material for fattening broiler.
c. It aids in the support of animal life.
d. It supplies materials in the manufacture of egg shells.
11
5. The function of vitamins to broilers is to _______.
a. support normal growth and reproduction
b. supply the animal’s body with heat and energy
c. supply materials for the development and growth of bones
d. utilized as a material for fattening broilers
Students are group into six to demonstrate or do the actual

procedure of formulating a broiler ration using the different feed
ingredients as reflected on the table of feed formulation.
RESOURCES
5 kls. Corn gluten

5 kls. Ground yellow corn
5 kls. Rice bran
1 kl. Copra meal
2 kls. Soybean oil meal
½ kl. Fish meal
¼ kl. Common salt
Mixing pail
Weighing scale
REFERENCES
Broiler Production

12
LESSON 3
KINDS OF FEEDS FOR BROILERS
This lesson deals with the kinds of feeds for broilers in their
different stages of growth.
1. enumerate the kinds of feeds for broilers in their different stages of

growth;
2. assess the amount of feed and water consumption of broilers;
3. demonstrate feeding practices of broilers; and
4. appreciate and develop the skills in successful raising of broilers.
LET US STUDY
Let Us Define
Antibiotics – a chemical compound generally produced by living

organisms used in dilute solutions to destroy the growth of
bacteria.
Mortality – refers to the number of deaths in ratio to population.
Mash feed - (physical form) a mixture of feed ingredients in meal form
Pellet – (physical form) feed formed by compacting through mechanical
means.
Antibiotics – a chemical compound generally produced by living
microorganisms used in dilute solutions to destroy the growth of
bacteria.
Mortality – refer to the frequency or number of deaths in a given
population.
Feeds for broilers are differentiated from each kind by their protein
content.
Feeds given during the early stages of growth have higher protein content
(22 to 24 percent) than those given during the later stages of growth. (19
to 20 percent).
The following table is a guide on what kind of feeds and the
amount of feeds given (in grams) to broiler on different ages (in days).
13
Feed Consumption Guide for broilers
GRAMS PER
AGE (DAYS) RATION
BIRD
1 to 7 Booster 85
8 to 14 Booster 125
15 to 21 Starter 225
22 to 28 Starter 345
29 to 35 Grower 429
36 to 42 Grower 637
43 to 49 Finisher 723
50 to 56 Finisher
Fresh and clean drinking water should also be provided to the

chicks. Change water as often as necessary. It is a good practice to add
antibiotics to the drinking water. Antibiotics have beneficial influence on
the growth rate, feed conversion, and reduction of mortality.
Daily Water Requirement of Broiler (Per 100 Birds)
AGE (WEEK) AMOUNT (GALLON)

1 0.45
2 1.10
3 1.50
4 2.00
5 2.04
6 2.70
7 3.20
8 4.10
System of Feeding Broilers
The all- mash, crumbled, and pelleted feeds are the most common
forms of feeds given to broilers today. These are adopted for hand feeding
as well as the use of automatic feeders. Pelleting the feeds increases its
palatability to the chickens. But it adds a little to the cost.
LET US REMEMBER
Different feed ingredients vary in feeding value due to the difference

in their nutrient contents, physical and chemical properties, and the way
they are prepared. Poultry raisers should know the different methods of
feed preparation to avoid waste of nutrients, time, and labor incurred
through faulty feed preparation, and system of feeding.
14
Choose the letter of the best answer to the following questions.

Write the letter only in your activity notebook
1. Broiler feed is differentiated from each other by its
a. protein content
b. availability
c. palatability
d. accessibility
2. Feeds given to broiler during their early stage of growth have
a. higher protein content

b. lower protein content
c. the same with older birds
d. none of these
3. Which among the items below is not influenced by antibiotics?
a. growth rate
b. rate of feathering
c. reduction of mortality
d. physical defects
4. Select from the choices the kind of poultry feeds having the highest
protein content
a. chick booster
b. broiler starter
c. grower feeds
d. finisher feeds
5. The protein content of broiler feed during the first week of feeding
is _______.
a. 22 to 24 percent
b. 21 to 22 percent
c. 20 to 21 percent
d. 19 to 20 percent
Using the appropriate kinds of feeds for broilers, perform feeding of

broilers in your school based broiler production project following the
daily feed consumption guide.
15
RESOURCES
Stocks
Commercial feeds
Poultry Equipments
Weighing scale
Antibiotics
Record notebook
REFERENCES
Primer on Animal Husbandry


Animal Production
16
HIGH SCHOOLS
COMPETENCY-BASED
LEARNING MATERIAL
SECOND YEAR
Module No. 6 Module Title: FEEDING LAYING STOCKS

MODULE 6

MODULE TITLE : FEEDING LAYING STOCKS
This module provides you the knowledge, skills and attitudes

required in successful feeding management of laying stocks.
Upon completion of this module, you are expected to:
1. identify the kinds of feeds for layers;

2. determine the nutritive requirements; and
3. perform the systems of feeding of layers.
Answer the questions correctly. Write the letter of your answer in your
activity notebook.
1. It is the amount of feeds consumed by an individual bird within a day.
a. ration
b. balanced ration
c. maintenance ration
d. nutrients
2. The recommended percent of protein in layer feed is________.
a. 14 to 15 percent
b. 16 to 18 percent
c. 2o to 21 percent
d. 22 to 24 percent
3. Among the choices below, which is NOT a quality of a good ration?
a. Feeds should be in the form of pellets.

b. It must be attractive and palatable.
c. There should be variation in the ration.
d. It should be adopted to the purpose of satisfying birds’ hunger.
1
4. Why feeds do differ in value when producing eggs?____.
a. They differ in the amount of nutrients contents.

b. They differ in their palatability.
c. Thy differ in their value.
d. They differ in appearance.
5. Proteins in cereal grains are often_______.
a. poor in quality
b. high in quality
c. best in quality
d. enough to meet the needs of the laying hens
6. Which is not a source of plant proteins?
a. soy bean oil meal

b. ipil-ipil leaf meal
c. copra meal
d. blood meal
7. Which is not a source of animal proteins?
a. fish meal
b. shrimp meal
c. meat scraps meal
d. mongo beans
8. Vitamin A is essential for the normal operation of the________.
a. mucous membranes of the body

b. builds up the resistance to infections
c. needed in egg production
d. all of these
9. Which is not a good source of drinking water for layers?
a. artesian or deep well

b. natural spring
c. city or town water system
d. pond or stagnant water
10. Which of the following is not a function of antibiotics?
a. Improve feed utilization.

b. Increase egg production.
c. Increase egg size.
d. Lower bird resistance to diseases.
2
LESSON 1
KINDS, SOURCES, REQUIREMENTS OF A GOOD RATION AND

PRINCILPES OF FEEDING LAYING HENS
This lesson deals with the kinds, sources, requirements of a good

ration and principles of feeding laying hens.
1. identify the kind of ration for laying hens either for backyard, semi-
commercial and commercial type of egg production.;
2. enumerate the requirements of a good ration;
3. discuss the principles of feeding laying hens;
4. list down the different feed ingredients used as feed for layers; and
5. appreciate the value of utilizing locally available feedstuffs.
LET US STUDY
Let Us Define
Ration – the amount of feed given to animals within 24 hours

Backyard poultry raising- the act of raising poultry in lots behind raisers
residential houses for table eggs and meat for the family
Semi-commercial poultry raising- raising poultry as a sideline in barrios
or in farms
Commercial poultry raising- raising poultry for business or commercial
purposes
Roughage- feeds high in fiber but low in digestible nutrients
Silage- green forage crops that are cut and fed in fresh condition to birds
Balanced ration – feed containing all the necessary nutrients needed for
growth development and reproduction.
Feed supplement - a mixture of feed ingredients intended to supply the
deficiencies in a ration
Meat scrap – a finely ground residue from animal tissues like hide
trimmings, blood meal, and stomach contents.
Ipil-ipil leaf meal – dried ground ipil-ipil leaves containing not less than
22% protein.
3
Feedstuffs
Ration is the amount of feed consumed by an individual bird within

a day. The ration should be adopted for the purpose of its use. otherwise
there will be waste of nutrients and the growth and development of birds
will be subsequently affected. A ration should also be balanced in order
to furnish the essential nutrients in a proportion that will properly feed
flock for a certain length of time without the different feed ingredients
A good ration should have the following requirements:
1. It should be adapted to the purpose

for which the birds are being fed
2. It must be attractive and palatable
3. A variety in the ration increases the
chance of supplying all the nutritive
needs of the birds.
4. The cost of ration should be
reasonable.
Feeding Laying Hens (backyard, semi-

commercial, commercial)
1. Feed a balanced ration to supply

proper nutrients for egg production.
2. Use at least three kinds of grains,
whenever possible, to constitute 75
to 80% ration. Examples, rice, corn,
sorghum.
3. Use at least one animal protein
supplement to form 5 to 10%
of ration. Examples, (a) fish
meal, (b) shrimp meal, (c)
meat scraps.
4. Use one or more plant protein
supplement to constitute 5 to
10 percent of the ration.
Example, ipil-ipil leaf meal,
soybean oil meal, copra meal,
and mongo bean meal.
5. Use a mixture of 50 – 50
animal and plant proteins to
form 15% in the total ration.
4
6. Use at least one legume roughage, given as soilage (green feed) free
choice (hens are at liberty to choose what they like. Examples –
tapilan leaves, centrosema vines, tropical kudzu vines, peanut
vines, mongo vines, soybean vines.
7. Shell free choice – provides the bulk of calcium required for egg-
shell formation. Example – oyster shell and other sea shells.
8. Use one- half kilo of native salt for every 45 kilos of total ration.
9. Provide fresh, clean drinking water at all times.
Principles of Feeding
The purpose of feeding is to supply the feed nutrients needed for

maintenance, growth, fattening, and egg production.
Maintenance
x The most important purpose of feeding is to maintain life.

x Maintenance requires more feed than what is needed for egg
production, growth and fattening combined
x Feeds rich in carbohydrates and fats supply most of the energy
needed for the heart beat, for breathing, for digestion, and other
processes.
x A 2.2 kilo hen requires 32 liters of corn or its equivalent for one
year.
x To find out how much corn is needed to maintain a hen for one
year, multiply the weight of the hen by 8 and add 11.35 kilos.
Egg Production
x The main purpose of

feeding laying hens is to
have as many eggs as
possible.
x Excluding the amount of
feed needed for
maintenance, one
kilogram of feed is
needed to produce 15.4
eggs. For example, a 2.2
kilo hen producing 200
eggs a year.
(200y15.4=13). If she
needs 28 kilos for maintenance, the total requirement will be (28
13 =41).
5
Fattening
x Some of the feeds consumed by hens are used to produce fat, and
some hens fatten too easily. Such hens will not be good layers.
x After the laying is over, the hens put on some fat to act as a reserve
for her next egg-laying period.
x Feeds do not have the same value in producing eggs because they
differ in
a. the amount of nutrients (protein, carbohydrates, fats, minerals,
vitamins, water) which they contain
b. their palatability
If hens do not eat them or eat only a little of them the feed
has no or little value to the hens.
LET US REMEMBER
High egg production is possible only if the laying hens consume a

sufficient amount of balanced ration everyday.
HOW MUCH HAVE YOU LEARNED
Answer the questions below. Write the letter of your answer in your
activity notebook.
1. It is the amount of feed consumed by an individual bird within a

day.
a. balanced ration
b. ration
c. maintenance ration
d .nutrients
2. Which is not considered as grain for layer feeds?
a. corn
b. rice/palay
c. sorghum
d. root crops
3. Which of the following feed supplements does not come from plant
protein?
a. ipil-ipil leaf meal

b. soy bean oil meal
c. copra meal
d. meat scraps meal
6
4. The most important purpose of feeding is________.
a. to maintain life
b. for egg production
c. for fattening
d. for growth
5. The main purpose of feeding laying hens is_________.
a. to get as many eggs as possible

b. to fatten the birds
c. to maintain the life of the bird
d. to promote growth and development
Go to the field near your school with your classmates, look and
gather examples of legume roughage or soilage suited for laying hens.
Then go back to your class, identify the legume roughage or soilage that
you have collected individually in front of the class, compare what you
gathered with those of your classmates,. Which is a true legume
roughage or soilage the one that you have or the one that your
classmates have?
RESOURCES
Weighing scale
Pail
Feed scoop
Feed bin
Drinking trough
Feeding trough
Feed
Roughage
Forage
REFERENCE

By: Anacleto B. Coronel, M.S., DVM.
Animal Production
SEDP SERIES
7
LESSON 2
NUTRIENTS NEEDED FOR LAYERS, THEIR SOURCES AND

FUNCTIONS
This lesson deals with the essential nutrients needed for layers,
their sources and functions.
1. enumerate the essential nutrients needed by laying hens;

2. discuss the function of these different nutrients;
3. list down the functions of these nutrients;
4. identify the sources of these essential nutrients; and
5. recognize the value of acquiring knowledge and skills in the proper
nutrition of laying hens for a successful production of poultry eggs.
LET US STUDY
Let Us Define
Hatchability - ability of poultry to lay and hatch eggs

Leaf meal – mature leaves of plants, gathered, dried and finely ground to
be fed to poultry
Legume – plant that belongs to the leguminous bean family
Toxic – poisonous
Deficient – insufficient, not enough
Self feeder – an equipment in the poultry house where feeds are placed.
Commercial feeds – materials which are distributed for use as feed for
animals.
Trace minerals – mineral nutrients required by animals in small amount.
Layers are fed for the purpose of supplying nutrients needed to

keep them fit for the production of eggs. They replace worn out body
tissue during the stages of egg production.
8
The Essential Nutrients
Carbohydrates. It is a kind of nutrient that constitutes a large

portion of layer feeds They furnish heat and energy. Feedstuffs that are
rich in sugar, starch and fat are good sources of carbohydrates and
energy for feeding chicken. The following feeds contain carbohydrates.
x Cereals - corn, rice, sorghum

x Root crops – cassava, camote, gabi
Protein. It is composed of many different kinds of amino acids.

Thus, Protein are needed for muscle-building and egg production. Protein
in cereal grains is often of poor quality, not enough to meet the needs of
the laying hen. Protein in legume plants are good quality but hens cannot
eat large amounts of this feed. Furthermore, some do not contain all the
needed amino acids. Proteins of animal origin are of the best quality
because they contain all the essential amino acids needed by the body.
Proteins should compose 14 -15 % of the total ration for layers.
Sources of Plant Proteins

x Soy bean meal
x Mongo beans
x Peanut meal
x Copra meal
x Sun-flower meal
x Ipil-ipil leaf meal
Sources of Animal Proteins

x Fish meal
x Shrimp meal
x Meat scraps meal
x Blood meal
Description of these Protein Sources

x Protein of animal origin are more complete in amino acids,
and are better than those of plant origin. They also contain
many of the minerals required by poultry while plant protein
is usually low in mineral content.
x Fish meal is a product of fish origin and contains from 50 to
60% and up to 20% mineral matter; better quality fish meals
are excellent sources of protein for poultry.
x Soybean meal contains about 40% proteins; it is palatable
and so far the best of plant proteins.
x In practice, a mixture of animal and plant protein is used by
many poultry men. Whatever proportion of the two is used,
the best ration for layers is one that contains 15 percent, one
half of which is protein of animal origin which contains the
essential amino acids needed by layers but not supplied by
plant protein.
9
VITAMINS
A. Even very small quantities of vitamins are needed in poultry

rations yet they are needed for proper: growth, egg production,
hatchability of eggs, livability of chicks, and maintenance of health
B. Vitamins that are commonly deficient in layers are Vitamins A, D,

and G.
Vitamin A
Sources
Natural sources are fresh green forage either in the form of

pasture or soilage (green grasses cut into small pieces and given to
the birds); fish oil as cod liver oil; ipil-ipil leaves and yellow corn.
Importance
x Vitamin A is essential for normal working of the mucous

membranes of the body, builds up the resistance to
infections, needed in egg production.
x Hens which have access to fresh, green forage usually does
not suffer from vitamin A deficiency.
x Hens confined indoors need Vitamin A if their ration is
deficient or do not contain it.
x Hens in confinement need more Vitamin A in dry weather.
x Vitamins needed by 100 hens daily can be obtained either
from 12.7 kilos of yellow corn or 1 kilo of fresh green grass.
Combination of these items will give better results.
Vitamin D
Sunshine, and cod liver oil. are the natural sources of vitamin D.
Sunshine. Exposing hens under the direct sunlight for 15 to

30 minutes everyday will enable the fowl to manufacture Vitamin D
that it needs.
Importance
x Vitamin D is required by hens to help them utilize the

calcium and phosphorus in the feed to make their bones
strong.
x When Vitamin D is not sufficient, the eggs laid by the hens
usually have thin and weak egg-shells; and they may hatch
weak chicks.
10
Vitamin G
Natural sources of vitamins are dried milk, fish meal, meat

scraps. ipil-ipil leaf meal, and green forage.
Importance
Hens supplied with the right amount of Vitamin G pass some

of this vitamin to the eggs they lay. The eggs are hatched properly
and the chicks will be healthy.
Minerals
Minerals are needed by the hens because: When a hen lays 200
eggs in a year, she uses 40 ounces of mineral matter to form the shell of
the eggs. The hen has only 2 ounces of mineral in her body Mineral must
therefore be added to the hen’s ration to meet her mineral needs.
Minerals needed are:
1. Calcium. Sources – oyster shell, sea shells, limestone and coral

Importance – It is needed for egg shell formation and for the bones
of the chicks that will hatch from the eggs.
How Given - May be on free choice basis or may be mixed with the
ration to make up 2% of it.
2. Phosphorus. Sources – fish meal, meat scraps, bone meal

Importance – It is needed for the building of the bones and it is
essential for normal functions of the body of the hen and
the chicks.
3. Salt (common table salt). Importance – It contains sodium chloride and

trace minerals essential for normal health of hens
4. Grit. Sources – bits of gravel and coarse sand

Importance – All chickens need grit to help grind the feed in their
gizzard.
5. Water. Source – artesian or deep well, natural spring and city or town
water system
Importance – Water is essential to carry on all the functions of the
body. A fresh egg contains about 85% water and yolk about
15 percent.
6. Antibiotics
Importance:
x Increase egg production
x Improve feed utilization
x Increase egg size
11
x Improve hatchability of eggs
x Improve livability of chicks
x Insure diseases prevention and control
LET US REMEMBER
Adequate and balanced diet of birds is essential not only to

maintain life process but also to make them healthy and productive at
the same time.
Answer the questions below. Write the letter only of your answer in
1. Below are principal sources of energy-producing nutrients

except______.
a. cereals
b. root crops
c. copra meal
d. legume plants
2. Which is not the source of animal protein?
a. blood meal
b. fish meal
c. shrimp meal
d. soybean meal
3. Which of the following is not a function of vitamin A?
a. essential for normal working of the mucous membrane of the

body
b. needed in egg production
c. needed for the building of the bones
d. builds up the resistance to infections
4. Vitamin that is most commonly deficient in layers.
a. Vitamin A
b. Vitamin D
c. Vitamin G
d. Vitamin E
12
5. Which of the following factors is not beneficially influenced by
antibiotics?
a. increased egg production

b. improved hatchability of eggs
c. improved livability of chicks
d. increased the occurrence of diseases
Visit at least five backyard poultry raisers in your community.

Interview them on what kind of feed they give to their stocks. List down
the kinds of feeds they are using. Evaluate whether they are giving the
proper nutrient requirements to their stocks. Based from your findings
write your comments and suggestions and discuss to the class.
RESOURCES
Feeders
Waterers
Commercial feeds
Antibiotics
Weighing scale
Stocks
REFERENCES
A Primer On Animal Husbandry

By: Anacleto B. Coronel, MS., DVM.
Animal Production
SEDP SERIES
13
LESSON 3
SYSTYEM OF FEEDING LAYERS
This lesson deals with the appropriate feeding management

practices for layers.
1. enumerate the kinds of commercially mixed feeds for laying hens

sold in the market;
2. discuss the system of feeding laying hens;
3. explain feeding management practices that should be observed to
minimize feed losses;
4. perform feeding of laying hens with appropriate feeds and forage;
and
5. recognize the dignity of labor in feeding hens for more production.
LET US STUDY
Let’s Define
Ad libitum – continuous feeding

Wastage – waste, worthless, loss of materials, minerals or nutrients
Commercially mixed feeds – feeds of animals intended for sale
Musty – with moldy odor
Mash (physical form) refers to a mixture of ingredients in meal form
Stale – lost of freshness
Feed intake – the amount of feeds eaten by the birds
Overfeeding – feed intake is more than what is required
Moistened – slightly wet
Self feeding – free to take feeds in the feeder
Self feeder – equipment where feeds are placed
High quality, commercially mixed feeds for chicks, growing stocks,

and layers are now easily available in the market, .Because of this, the
home mixing of ration for poultry is not being done because it can be
impractical and time consuming.
14
More and more poultry egg producers simply select the brand of
feeds they need and buy the right kind of feeds for their stocks. This
system of processing feeds simplifies feeding management practices.
The different kinds of commercially mixed feeds that are sold in the
market are given to laying stocks at different stages of growth. The
following is a simple feeding guide depending on the age of the flock.
Table 1. Simple Feeding Guide of Boilers

AGE OF FLOCK KINDS OF FEEDS
Day old to 6 weeks Chick starter mash with 20 to 21%
protein
7 to14 weeks Grower ration with 16% protein
15 to 20 weeks Pullet developer with 14% protein
When pullets start Laying mash with 16 to 18% protein
laying
System of Feeding
An all mash adlibitum system of feeding is recommended for

layers. To avoid overfeeding, about 110 grams of laying mash should be
given to layers per day or 11 kg. per 100 birds per day. A total of three to
four feedings a day is a good practice to stimulate better consumption.
x Self feeding with dry mash mixture in self feeders using commercial
feeds.
x Self feeding with dry mash mixture and grain in different trough.
x Self feeding of dry mash mixture for ground corn for scratch mixed
with the mash.
x For chickens raised in confinement, chopped young green forage
may be given.
x For chicken allowed on pasture, chopped young green forage may
be fed during the dry season.
x During hot days, dry mash may be moistened to encourage more
feed intake.
The following feeding management practices should be observed to

minimize feed losses.
1. The feeding trough should not be filled to more than 1/3 of its
capacity to avoid feed wastage. The following table shows you the
normal ratio of feed wastage observed in many poultry farms.
Table 2. Feed Waste Ratio

FULLFEEDER 30% LIKELY TO BE WASTED
2/3 FULL 10% WASTED
1/2 FULL 3% WASTED
15
2. Allow pullets to clean out the feeder before giving the next feeding
to avoid musty and stale feed.
3. A lid inward in the feeding trough is necessary to avoid feeds being

beaked out.
Water plays an important role in feeding. A drinking trough

capable of containing sufficient amount of water should be installed
where it is easy to clean. A 7.5 liter pale is suitable to meet the water
requirement of 30 layers per day.
To maintain cleanliness of the drinking water, it should be changed

two to three times a day. Fresh and clean drinking water is one of the
many ways to prevent diseases
LET US REMEMBER
Efficient feeds and effective feeding management practices should

be observed to minimize feed losses.
Answer the questions honestly, Write the letter only of your answer
in your activity notebook.
1. When feeders are full, feed would likely be wasted by_______.
a. 30%
b. 10%
c. 30 grams
d. 10 grams
2. To stimulate better feed consumption, layers should be_________.
a. fed once a day

b. fed twice a day
c. three to four times a day
d. all of these
3. The average feed consumption of 100 birds per day is____________.
a. 111 grams
b. 110 grams
c. 111 kilograms
d.110 kilograms
16
4. Which is true about ad libitum system of feeding layer?
a. Birds are fed three times a day.

b. Birds should empty first the feeders before they are given the
next feeding.
c. Birds are fed only once a day.
d. Birds have free access of feeds and eat they can.
5. What should be done to encourage birds to eat more?
a. Feed should be given dry to them.

b. Feeds should be mixed with green feeds.
c. Feeds should be moistened.
d. Feeds should be musty and stale.
LET’S APPLY WHAT YOU HAVE LEARNED
Gather different kinds of green feeds in your garden, chop them

finely and place them in a separate feeder. Give it to your layer as green
feeds. Observed which of these chopped green feeds are most likely eaten
by the birds. Write your observations discuss it with your classmates in
the class.
RESOURCES
Feeds for layers

Poultry equipment
Feeders
Waterers
Weighing scale
Different feed ingredients
REFERENCE

Technology And Home Economics III

Agriculture And Fishery Technology
Animal Production
SEDP SERIES
17
HIGH SCHOOLS
COMPETENCY-BASED
LEARNING MATERIAL
SECOND YEAR
Module No. 7 Module Title: MAINTAINING POULTRY HEALTH AND

SANITATION
MODULE 7

MODULE TITLE : MAINTAINING POULTRY HEALTH AND
SANITATION

the effective health and sanitation practices for poultry.
At the completion of this module, you are expected to:
1. perform physical evaluation of stocks; and

2. identify preventive/control measures against diseases and
parasites of poultry.
Answer the questions below honestly. Write the letter of your

answer in your activity notebook.
1. Culling in its broader sense refers to ________.

a. sorting hatched eggs
b. sorting chicks and pullets
c. sorting breeding males and hens
d. all of these
2. Which is not a purpose of culling?

a. to eliminate non productive birds
b. to save and economize feeds
c. to give birds left more room in the house
d. to reduce the number of birds in the house
3. Molting refers to
a. the shedding of feathers
b. the shedding of colors on the wattles and comb
c. the shedding of color on the feather
d. the debeaking
1
4. Forced or temporary molting may be caused by _______.
a. sudden change of management
b. sudden visit of people in the project
c. sudden change in feed
d. sudden change of caretaker
5. Losses caused by diseases include the following except one. Which of

these is the exemption?
a. outright deaths
b. reduced egg production
c. retarded growth
d. increase production
6. How are poultry diseases transferred from one bird to another?

a. through drinking water and contaminated feeds
b. through the eggs
c. through the caretaker
d. through the eyes
7. How can a prospective poultry raiser get rid of poultry parasites and
diseases?
a. Begin with a clean and healthy stocks.
b. Buy chicks from hatcheries known to be free from infectious
diseases.
c. Practice strict hygiene and sanitation.
d. all of these
8. Which is not a proven care and management practices of poultry?

a. Avoid overcrowding.
b. Follow approved practices.
c. Keep flock healthy.
d. Keep birds eating all the time.
9. If the flock is already infected with infectious diseases, what will you
do?
a. Remove all dead and sick birds from the flock.
b. Kill the sick birds and feed to other animals.
c. Dress all sick birds and cook for food.
d. Attend to the sick birds and never mind those healthy ones.
10. How do you observe strict sanitary management practices in your

poultry project?
a. Keep away from diseased flock.
b. Invite visitors and buyers to get inside your project.
c. Keep on introducing new breeds of animal in the flock without
assessing their heath.
d. Stop giving medication to the flock even if there is an outbreak of
disease.
2
LESSON 1
FLOCK UNIFORMITY, LIGHTING PROGRAM, DEBEAKING AND

CULLING
This lesson deals with the importance of flock uniformity, lighting

program and culling.
1. discuss the importance of flock uniformity in egg production

project;
2. explain the beneficial influence of proper lighting to the laying flock;
3. observe proper debeaking of chicks and pullets;
4. demonstrate proper culling in the laying flock;
5. keep accurate record of activities in the project, and
6. recognize the value of manipulative skill gained in this lesson.
LET US STUDY
Let Us Define
Debeaking /beak trimming – removing of a part of the upper and lower

beak of the bird
Flock uniformity – a more or less equal weight of birds in the flock
Cannibalism – a condition where birds form the habit of feather picking,
to the extent of eating their companions if not controlled
Culling – the process of removing unproductive birds from the flock
Cauterize – burning wounds or injuries by means of a heated metal to
prevent further infection
Molt- refers to the shedding of feathers among poultry birds.
Cull – act of removing unproductive birds
Pigmentation- color
Pliable – flexible
Vent – an opening, commonly small, for the passage of fluid, gasses
Pubic Bones – lower part of the abdomen
Flock Uniformity
3
If maximum performance is to be achieved, flock uniformity is very
important. To be considered a uniform flock, at least 80% of the birds
should weigh within plus or minus 10% of the average flock weight. For
example: if the average weight of 100 birds is 300 grams, at least 80
birds should fall within 270 grams to 300 grams weight range. If the flock
is less than 80%uniform, check for overcrowding, inadequate feeder and
watered space, and diseases condition in the flock. Specific corrective
measures must be instituted as quickly as possible. In conditions, birds
that fall below 10% of the average weight can be moved to a separate
pens and put on a higher plane of nutrition(e.g. by feeding a starter
ration) to enable them to catch up.
Body weight of
layers should be
monitored during the
laying period. In general,
the layers should have
weekly increase in
weight within the first 10
– 16 weeks of
production, and a
relatively constant body
weight with slight gain
thereafter until culling.
Failure to achieve
standard weight during the laying period will result in reduced egg size
and subsequently a decrease in egg numbers
Lighting Program
Light control is a valuable tool to controll sexual maturity and to

ensure maximum egg production and egg size. Increasing day length
during the growing period stimulates sexual maturity while decreasing or
constant day length lows it down.
To meet the
lighting requirements of
a flock, natural day
light should be
supplemented with
artificial lights. A light
intensity equivalent for
the following wattage of
incandescent bulb per
square meter of floor
area should be
provided.
From the
4
beginning of 19 weeks (127 days) of age, artificial light intensity
equivalent to 3 watts of incandescent light or a minimum ¾ of a
fluorescent light per square meter floor area should be provided and
evenly distributed inside the laying house. Light bulbs should be not
more than 2.4 meters (8ft.) in height from floor of a laying house.
Starting from the recommended lighting at 19 weeks of age, light

hours should be increased by 15 minutes every week or if this is not
possible, 30 minutes every 2 weeks until a maximum 16 -17 hours of
light per day is reached. These maximum light hours should be
maintained throughout laying period.
To obtain maximum effects of lighting program, consider the

following:
x Light intensity in the laying house should not be less than the
growing period.
x Artificial lights should be switched off 30 minutes after sunrise,
and switched on 30 minutes before sunset.
x Bulbs and reflectors should be cleaned regularly. Busted bulbs
should be replaced immediately.
x When increasing light hours, do it during the cooler predawn
hours. This will encourage feed intake.
x During dark overcast days, use artificial lights all day.
x Never decrease light hours anytime during the laying period.
Dedeaking/Beak Trimming
Debeaking or beak trimming 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:
x The debeaker blade should

be heated to a glowing
cherry red to ensure
proper trimming and
cauterization of the beak.
5
x 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 at least 1/2 of the
beaks length.
x Cauterize the cut portion of the beak for 2 ½ seconds to prevent
bleeding. Also, correct cauterization will prevent undesirable
regrowth of the beak.
x 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.
The presence of non-layers or poor layers reduces the efficiency of

a laying flock. These birds require the same time and attention as the
good layers but are inefficient in converting feeds into eggs. Immediate
culling of these undesirable birds is necessary to maintain efficiency of
the flock.
Reasons for Culling Hens

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
6
How to Cull?
1. Use a catching crate to confine the hens.

2. Set the crate in front of the door used by the hens and drive
them into the crate.
3. Fishing nets may also be used in catching hens in range.
4. In night culling, birds can be picked up without struggle.
What to look for?
Look for the following features and signs of a good layer.
A. Comb and wattle are naturally warm, large, fully developed, bright
red, smooth and waxy in appearance. The face is bright red and the
eyes are bright, prominent and clear.
B. Pubic bones are spread apart, thin, pliable, and there is room for 3 to
4 fingers between them. Abdomen is expanded and soft. Skin is loose,
soft and pliable Vent is bluish-white, large, moist, expanded, soft and
pliable
C. Pigmentation is the fading of the yellow pigment.Yellow pigment is

gradually being bleached or loss in the pigmented of the hen’s body. It
takes about a month of laying to bleach the pigment to the point
where it is nearly absent.
The pigments disappear from the following parts in the order as
listed:
a. vent
b. eye ring
c. ear lobe
d. beak from the base to the tip
e. bottom of feet
f. shank of leg from front to back
g. hock and top of toes
D. Best layers are more bleached than poor layers
E. As the laying becomes longer, the feather become ruffled and rugged.
F. A good layer is a late molter
G. A good layer has a long laying period
7
Features or signs of a hen that is not laying and therefore should be
culled:
A. Comb and wattle are shrunken, dull red and scaly. The face is dull
red and the eyes – dull and somewhat cloudy.
B. Pubic bones are close together, not pliable, room for two fingers or
less between them Vent is small, dry and round. Abdomen is hard
with plenty of fat, skin thick and coarse, room for only two fingers
or less between keel and pubic bones. Skin is hard, coarse, not
pliable and there is plenty of fat. Pigmentation happens in yellow
pigmented birds where pigment is still present in the vent, eye-ring,
and shank.
Record keeping
To monitor the performance of the flock, accomplish and keep the

following records during the entire laying period.
1. number of layers at housing time and daily inventory

2. mortality/ culling rate
3. cause of mortality/culling
4. need intake, total consumption and daily intake per bird
5. body weight
6. daily egg production and egg sizes
7. lighting program
8. medication
9. vaccination
10. incidence of diseases
11. any abnormal incidence such as power failure, typhoons hot
weather etc.
Records must also be kept on expenditures (expenses) on feeds,

housing, equipment cost and depreciation, repairs, labor, electricity,
medicines and revenues (income) sales of eggs, culls manures, feed bags,
etc.
LET US REMEMBER
Egg producer must always see to it that the layers are comfortable
and producing well. He should always be aware of any unusual sign
which may trigger off disease or affect productivity of the flock. He should
check feeding and management practices based from records kept.
8
Answer the questions below; Write the letter only of your answer in
1. Light control is a valuable tool for _______.
a. controlling sexual maturity

b. ensuring maximum egg production
c. increasing egg size
d. all of these
2. Debeaking or beak trimming is the most effective method of _______.
a. preventing feather-picking
b. avoiding cannibalism
c. minimizing feed wastage
d. all of these
3. Which is a sign of a good layer?
a. late-molter
b. eyes are dull and somewhat cloudy
c. vent- small dry and round
d. comb shrunken and dull red
4. How do you catch laying hens during culling?
a. Use a catching crate to confine the birds.

b. Run after the birds inside the poultry house until they get tired.
c. Feed the birds to facilitate catching.
d. Catch them at the middle of the night.
5. What factors should be considered when culling?
a. rate of laying
b. rate of molting
c. length of time in production
d. all of these
Visit a poultry farm engaged in egg production in your community,

interview the owner about how he maintains flock uniformity and lighting
program of his laying hens. If possible, request the owner to show you
the proper procedure of culling. Perform culling after the practice you
have made with the project owner.
9
RESOURCES
Spray tank
Disinfectants
Boots
Hand gloves
Cleaning materials
Antibiotics
Vitamins
REFERENCES

Animal Production
SEDP SERIES

10
LESSON 2
POULTRY PARASITES AND DISEASES: THEIR PREVENTION AND

CONTROL
This lesson deals with poultry parasites and diseases, their

prevention and control.
1. enumerate the common pest, parasites, and diseases of poultry;

2. discuss appropriate prevention and control of common poultry
diseases;
3. identify common pests, parasites, and diseases of poultry their
symptoms, treatment, and control;
4. prepare and undertake vaccination and medication for broilers and
layers; and
5. appreciate the value of proper hygiene and sanitation not only
applied to human but also to animals, as well.
LET US STUDY
Let Us Define
Disease- the impairment that interrupts the performance of the vital

function of the poultry.
Parasite- one that lives on or in another organism to obtain its food
Hygiene- cleanliness
Sanitation- removal of materials injurious to health
Infectious- transmitted
Susceptible- easily affected
Inclement weather- bad weather
Outbreak- violent break of disease affecting large number at once
Veterinarian- any person authorized to practice veterinary medicine.
11
Poultry diseases are one of the major setbacks in poultry
production. A disease is an impairment that interrupts or modifies the
performance of the vital functions of poultry. It is usuallycharacterized by
inherent weakness. Poultry raisers suffer considerable losses when their
birds are attacked by diseases. The infestation of diseases poses a grave
threat to the poultry industry. Some poultry raisers are never able to
recover from losses due to diseases.
However, diseases should not be considered as the ultimate
deterrent to raising poultry because diseases can be controlled and
prevented.
When diseases start in a flock, the most important thing to do is to
act quickly to prevent the disease from spreading. It is only through
prompt action and care that ravages of poultry diseases may be reduced
to the minimum. Precautionary measures should be undertaken
immediately and, whenever possible, treatment should begin at once.
For the prevention of infectious diseases, observe the following

guidelines:
1. Construct poultry houses that will provide adequate ventilation

and facilitate cleaning, disinfection, and maintenance of sanitary
conditions. Poultry houses should preferably be fenced with
chicken wire or any other suitable materials to provide protection
from other animals that may serve as carriers of diseases or be a
nuisance to the general comfort of the flock.
2. Provide the flock with comfortable quarters equipped with proper

fixtures. Overcrowding, lack of feeding and watering space and
substandard brooding procedures can easily cause the outbreak of
a disease.
3. If possible, practice the all-in-

all-out methods of raising
poultry to allow a rest period
between operations. Periodic
complete depopulation is an
efficient way to eliminate
infectious organisms from the
farm as many of these cannot
survive a long period of time
without a susceptible host.
4. Purchase stocks from

reputable sources. Well-
established hatcheries usually
have better management and
health practices that produce better-quality, disease- free, and
disease resistant chicks.
12
5. As much as possible, the flock should not be exposed to stresses
such as inclement weather, extremes in temperature, series of
vaccination shipment from far away places. feed and water
deprivation which can, undermine the resistance of birds to
infection. Since some of these stresses cannot be avoided,
painkilling / soothing measures must be instituted to lessen their
adverse effects. The use of antibiotic-vitamin-mineral
supplementations are practical to hasten the adaptive efficiency of
the chicken’s body and help discharge the infection.
6. Use nutritionally balanced feeds and rations, and provide clean

drinking at all times. Malnutrition can cause specific diseases or
make the flock susceptible to other diseases.
7. Practice effective management of poultry manure and other animal

waste. These are possible sources of infection, organisms, and
parasites which can bring health risk to the flock. Properly
disposed animal manure and excrements can be processed into
fertilizers for plants.
8. Isolate sick poultry and

disposed of dead birds
immediately so as not to
spread infection by
contaminating the feeds,
water, and equipment.
9. Maintain poultry records.
These records are useful
gauges in determining the
profitability and efficiency
in production and in
keeping track of the
general health problems
encountered in the project.
10. Consult the services of veterinarian in case of an outbreak of a

disease which is beyond your control. Almost all disease are easier
to cure at the early stages of infection. Likewise, the spread of
diseases is easier to arrest at the start of outbreak.
13
Disease outbreak can be prevented by instituting the following
vaccination program.
Age of Type of Route of

Remarks
Birds Vaccine Administration
8-10 days NCD or Intranasal Chicks from unvaccinated parents
Avian Pest maybe vaccinated as early as 3
Vaccine days of age
21-24 days Fowl Pox Wing web May not be given to areas when
Vaccine the disease is not common
26-28 days NCD Intranasal or Chick protection 10-14 after
Intramuscular vaccination. Revaccinate if
protection is low
COMMON DISEASES OF POULTRY

AVIAN PEST (New Castle Disease)
Cause New Castle Disease Virus

x Direct contact with the nasal and mouth discharges of
infected birds
x Airborne transmission
Transmission x Through mechanical means such as being carried by
birds, predators, etc.
x Farm visitors with contaminated clothes and shoes
x Sharp drop in feed intake; egg production stops or got
scanty
x In your birds , gasping, coughing, rattling of the windpipe,
Signs coarse chirping, paralysis, walking backward and circling,
high mortality and rapid spread
x Vaccination, consult your veterinarian for a program
suited to your operation
Prevention x Disinfecting all watering and feeding equipment
x Isolating birds from healthy ones
CHRONIC RESPIRATORY DISEASE (CRD)
Cause Mycoplasma gallisepticum

x CRD organism is egg-borne; contacted exposure with
infected flock
x Airborne
Transmission x Contaminated feed, water and farm equipment. Direct
contact with the nasal and mouth discharges of infected
birds
x Tracheal rales, sneezing, coughing, watery or sticky
discharge from the nostrils, swelling of the face.
x Foamy exudates in the eyes
Signs x Feed consumption is reduced and birds lose weight
x Rapid spread, decreased egg production and hatchability
x Broad spectrum antibiotics, either by injection or mixed
anticipation with the feeds or drinking water
x Rigid sanitation
14
FOWL POX
Cause Virus
x Spread by mosquitoes which feed on pox-infected birds;
direct contact
Transmission x Mechanically transmitted by visitors, wild birds and
predators
x Dry form-characterized by the formation of black wart-like
nodules on the skin of the face, in the region of the comb,
wattles, and around the eyes, causing the latter to swell
and close. There is usually profuse eye discharge.
x Wet form-characterized by the presence of whitish yellow
Signs growth of the pharynx, larynx, and windpipe. Because of
the growth, there is difficulty in breathing which will result
in death
x Vaccination with fowl pox vaccines. Control the
Prevention mosquitoes by spraying with insecticides
There is no effective treatment against the disease. In the wet
form, removal of the wart-like growth in the throat usually
Treatment leads to recovery. In the dry form. the early application of
tincture of iodine directly on the wart-like growth has been
found to give beneficial results
INFECTIOUS CORYZA ( Colds or Sipon)
Cause Haemophilus gallinarum

x Through the air, direct contactor through
contamination of the feed , water equipment
Transmission x Sudden change in temperature
x Unsanitary housing conditions
x Swelling of the face and wattles and discharge from
the nostrils, which at first is watery,. But becomes
Signs sticky and with foul odor as the disease progresses
x Decrease in feed intake
x In laying flock, egg production decreases
15
x Strict sanitation of the farm. Isolate sick birds
Prevention immediately
x Avoid stress conditions
x Broad spectrum antibiotics applied in feed and
Treatment water and sulfa preparation are recommended
Other Common Poultry Diseases and Their Treatment and Control:
1. Avian Malaria. This is a protozoan infection of the blood stream in

tropical areas which is spread by mosquitoes. Avian malaria is
characterized with the chickens dropping their heads and frequent
chilling. It causes reduced egg production and eventually results to
mortality. There is no known effective treatment. However, maintenance
of sanitation and hygiene through proper drainage will eliminate the
growth of the mosquito carriers to prevent this disease.
2. Infectious Bursal Disease (Gumboro). This is a highly contagious

viral infection which can cause severe mortality and reduce growth rate
in chicks from two to six weeks of age. The disease is prevalent whatever
poultry is kept. Live and dead vaccines are available. These vaccines can
induce high levels of maternal antibodies in chicks which give protection
for about four to five weeks.
3. Cage Layer Fatigue. This ailment is characterized by paralysis with

thin brittle bones which frequently fracture. It occurs in high producing
commercial layers kept in cages. Most often, it is associated with
deficiency of calcium and phosphorous in the diet. Treatment with
Vitamin D and extra phosphorous may be helpful.
4. Scaly Leg is caused

by mites burrowing under
the scales of the poultry’s
legs and feet As a result,
the shanks become
enlarged and roughened,
and in serious cases, the
affected birds may become
lame. The disease may be
treated by brushing off the
crust after soaking the legs in
soapsuds, and coating the
clean portions with
creolated Vaseline. Dipping the legs in kerosene and coconut oil mixture
of one to one proportion is another effective treatment for scaly leg.
5. Coccidiosis. This disease is one of the most dangerous diseases

among poultry. It is caused by small protozoan parasites called coccidian
which attack the digestive system. Chicks from two weeks to three
16
months old are highly susceptible. Chicks suffering from this disease
become droopy and depressed.
Among the Internal and External Parasites the Infect Poultry are
the following:
1. Intestinal Worms. The most common intestinal worm is the roundworm

and tapeworm. Roundworms are long, cylindrical, and vary in size from
a centimeter or less to more than ten centimeters in length. Tapeworms
are long, flat and segmented. Young birds that are affected with
intestinal worms become very thin, dull and sleepy. Drugs to control
worms are available in the local market
2. Lice do not cause serious harm to adult fowls, except when

they are heavily infested, when chicken lose vigor and become
susceptible to other diseases. Laying flocks heavily infested with lice
will not lay eggs regularly. A good insect powder like sodium fluoride
may be sprinkled underneath the feathers to kill the lice. Nicotine
sulfate solution applied in the upper surface of the roost will also keep
the flocks free from lice.
17
3. Mites. Layers are disturbed by mites. Infested young chicks lose their
vigor and vitality and become emaciated. Effective preventive measures
against mites are cleanliness, dry surroundings, good ventilation, and
sufficient sunlight. To control mites, nest that is badly infested should
be burned and roost, nest, and walls of the house should be painted
with nicotine sulfate solution.
LET US REMEMBER
Diseases should not be considered as the ultimate deterrent to

raising poultry because diseases can be prevented and controlled
Answer the following questions correctly; Write the letter only of

your answer in your activity notebook,
1. What is the most important thing to do when disease starts in a flock?
a. Prevent the disease from spreading.

b. Let the disease attack the flock.
c. Dress all birds affected with the disease.
d. Market all your stocks.
18
2. An impairment that interrupts the performance of the vital functions of
poultry is called _______.
a. disease
b. parasites
c. inclement weather
d. all of these
3. Disease infestation is more likely to occur when birds are _______.
a. overcrowded
b. lack of feeding and watering space
c. improper hygiene and sanitation
d. all of these
4. A practical way to hasten the adaptive efficiency of chickens to

discharge infection is to _______.
a. expose birds to inclement weather.

b. deprive them of feed and water.
c. expose them to extreme temperature.
. d. use antibiotic- vitamin-mineral supplements
5. Possible sources of infection which can bring health risk to the flock
are _______.
a. unsanitary surroundings
b. improper disposal of manure
c. improper disposal of dead birds
d. all of these
1. Survey several poultry raisers in your locality to find out which

diseases and parasites are the most prevalent. In their poultry. Ask them
about the preventive and control measures they use in treating these
common diseases and parasites.
1. Prepare and undertake medication and vaccination for broilers

and laying hens. Consult a veterinarian or poultry supply store owners
to find out what available drugs are effective in controlling common
poultry parasites and diseases
19
RESOURCES
Laying hens
Lighting facilities
Debeaker
Weighing scale
Catching crate
Record notebook
Chicks to be debeaked
Feeds for the stocks
Antibiotics/medicines
Syringes
Syringe needles
REFERENCE

Technology And Home Economics III

Agriculture And Fishery Technology
Animal Production
SEDP SERIES
20
HIGH SCHOOLS
COMPETENCY-BASED
LEARNING MATERIAL
SECOND YEAR
Module No. 8 Module Title: HARVESTING AND MARKETING

POULTRY PRODUCTS
MODULE 8

MODULE TITLE : HARVESTING AND MARKETING POULTRY
PRODUCTS

the successful management in harvesting and marketing poultry
products.
At the completion of this module, you should be able to:
1. harvest, sort and store eggs using materials in accordance with

industry standards; and
2. identify market for poultry products.
Let us find out how much you already know about handling,
sorting, storing and marketing eggs. Select the letter of your answer and
write it in your activity notebook.
1. Which is not true when maintaining a high quality of eggs for

market?
a. Dirty eggs must be washed and rinsed.

b. Dirty eggs should be cleaned with water that is warmer than the
eggs.
c. Dirty eggs should be washed with cold water then dried under
the sun.
d. Dirty eggs should be cleaned before they are marketed.
2. Which is true about clean and quality eggs?
a. command a better price

b. command a lower price
c. buyers prefer to buy spoiled eggs
d. low hatchability
1
3. The classification of eggs according to their sizes and quality is
called______.
a. grading
b. sorting
c. marketing
d. harvesting
4. The weight of a peewee egg is__________.
a. below 41 grams c. 41 – 47 grams

b. 48 – 54 gram d. above 68 grams
5. Among the choices below, select the biggest and heaviest eggs.
a. large eggs
b. jumbo eggs
c. medium eggs
d. extra large eggs
6. The ideal temperature for storing eggs is_________.
a. 13 – 15ºC
b. 13 – 15ºC
c. 55 – 560ºC
d. all of these
7. Egg should be stored in a room with relative humidity of__________.
a. 7o – 8o% humidity
b. 7o – 75% humidity
c. 13 – 15% humidity
d. 55 – 60% humidity
8. What should be done to control the growth of mold and fungi in the
egg storage room?
a. Walls and floors should be applied with disinfectants.

b. Walls and floors should be kept humid.
c. Doors and windows should be closed to avoid entrance of fungi.
d. Windows should be open to let sunshine come in.
9. Eggs should be collected at least___________.
a. 3 – 4 times a day
b. 2 – 3 times a day
c. once a day
d. all of these
2
10. For an appropriate material for egg collection, one may
use_________.
a. woven basket
b. empty sacks
c. empty cans
d. wooden box
3
LESSON 1
HARVEST, SORT, AND STORE EGGS
This lesson deals with harvesting, sorting and storing eggs.
1. explain the proper way of gathering and collecting eggs;

2. discuss proper handling of eggs when gathering;
3. identify the materials to be used in gathering, sorting and storing
eggs;
4. classify eggs according to the Bureau of Products Standards;
5. demonstrate storing of eggs properly; and
6. recognize the value of carefulness when gathering, collecting and
storing eggs.
LET US STUDY
Let Us Define
Gathering- act of harvesting

Storage- safekeeping for future use
Egg grader- device used in sorting eggs
Gather Eggs Regularly
This is done to have quality egg for the market. Use an open woven
basket for gathering eggs. It is good to collect eggs two to three times a
day to avert the danger of being broken or becoming extremely dirty by
hens treading on them. Any violent motion on the egg such as shaking
and jarring should be avoided, as this can rapture the internal
membranes and the eggs are useless for incubation. Any egg unfit for
hatching should be set side for consumption.
To maintain the quality of eggs, dirty eggs must be washed and
rinsed with clean water that is warmer than the eggs within the hour
they are picked from the nest. It is important to clean dirty eggs before
they are marketed so that eggs may command a better price.
4
Handling and sorting Eggs
After egg collection,

eggs are usually sorted out
according to sizes. To small
farm units, a manual egg-
grader is sufficient
However, in large
layer operations, automatic
egg-grader machines are
needed.
The eggs should also
be sorted according to the
condition of their content,
cleanliness, the shape and
color of the eggshell.
The Standards for

Size as set by the Bureau of
Product Standards are the
following:
Size Weight / Bird

Peewee below 41 grams
Small 41 - 47 grams
Medium 48 – 54 grams
Large 55 – 61 grams
Extra Large 62 – 68 grams
Jumbo Above 68 grams
Eggs must be stored with the small end down on clean trays.
Ideally, store eggs in a cool room 13 – 15 o C (55 -560 o F) with 70- 75 %
humidity. To control growth of molds and fungi, because of high
humidity walls and floors of the egg room should be scrubbed frequently
with a suitable disinfectant. Always keep the egg room clean and free
from odorous materials. Eggs can easily absorb odors from these
materials.
LET US REMEMBER
To maintain the quality of eggs we should follow proper handling of eggs

during harvesting, sorting and storing to ensure maximum profit.
5
Answer the questions below. Write only the letter of your answer in
1. Eggs must be stored in the egg tray with________.

a. small end down
b. small end up
c. upside down
d. any position
2. To avert the danger that eggs might be broken or extremely dirty, eggs
should be___________.
a. collected 2 – 3 times a day
b. collected 3 – 4 times a day
c. collected once a day
d. all of these
3. Shaking or jarring eggs may_____________.

a. rapture the internal membranes
b. increase the weight of the eggs
c. improve the quality
d. clean the eggshells
4. What management practice is vital prior to marketing of eggs?

a. grading
b. jarring
c. shaking
d. storing
5. The eggs should be sorted according to____________.

a. the condition of their content
b. their cleanliness
c. their shape
d. their color of the eggshells
1. Lets proceed to the school laying house and be able to

demonstrate proper harvesting, sorting, and storing eggs using
appropriate materials and following the procedures learned in
this lesson.
2. Write a short paragraph about your feeling as you perform
harvesting, sorting, and storing eggs.
6
RESOURCES
Wooven basket
Egg trays
Weighing balance
Egg boxes
Egg cart
Dust coats
Hand gloves
Boots
REFERENCES

Animal Production
SEDP SERIES
7
LESSON 2
MARKETING POULTRY PRODUCTS
This lesson deals with the profitable way of marketing poultry

products.
1. explain the most profitable way of marketing broilers and poultry

eggs;
2. discuss the market types of broilers;
identify best season when broiler is in its peak demand;
3. distinguished the desirable features of quality broilers for the
market;
4. market their poultry meat and eggs in the most profitable way; and
5. recognize the value of dignity of labor.
LET US STUDY
Let Us Define
Demand- desire
Supply- goods, commodities
Consumers- buyers
Diners- eaters
Middlemen – any person who acts as an agent in selling goods; one who
buys in bulk and sell it for retails to consumers
Profit – amount of money derived after deducting the expenses from the
total sales
Market – place where goods are sold
Marketing Broilers
Many businessmen consider marketing as a part of the production

cycle. To have adequate income from broiler production, marketing
should be efficiently and effectively planned. One must survey good
market outlets to establish a successful marketing system.
8
The most profitable way to market broilers is by directly selling live
broilers to the consumers. The products of most small-scale broiler
projects are sold in this manner. Better profit is attained by eliminating
the services of middlemen and promptly disposing of broilers as soon as
they reach the ideal market age.
Market Types of Broilers
The market types of broilers are classified into three groups,

namely, large, medium, and small. A pair of large broilers weighs from
3.75 to 4 kilograms or 1.87 to 2 kilograms each. Large broilers are used
extensively as fryers and are in great demand during the holiday seasons.
Medium broilers weigh from 1 to 1 ½ kilograms each. The medium broiler
is very popular and commands the highest price during the broiler
season. Small broilers weigh from ½ to 1 kilogram. This grade of broiler
is the most expensive for the consumer and is used only in hotel and
restaurant trade. Among the three types, small broilers are the most
expensive from the standpoint of both supply and demand, especially
during the season of high prices.
Broiler raisers should always aim to give products with which the
market is familiar and for which has designated its intention to pay a
premium. Uniformity in the characteristics such as weight, color,
condition of the flesh and absence of feathered shanks make for high
prices.
Desirable Features of Broilers for Market
In order to meet market requirements and the demands of the trade, a

chicken should meet the following standards:
x It should be full-feathered and well filled out, specially the breast

and thigh.
x It should have a compact form because large bones give a rangy
and lanky appearance to the bird when dressed.
x Its meat should be of good quality. This means that it must be
tender, juicy, and free from excessive connective tissue.
x It should have yellow skin and shanks as this command the
highest price.
x It should be light or white-feathered
x First- class broilers have a small comb and wattles, small shanks
and feet, and short legs.
9
Marketing Eggs
A greater portion of eggs produced in the farms, backyards and

other sources should be fresh when marketed.
This means that the eggs have not been handled unnecessarily nor
have been treated. However, if production is heavy and there is less
demand for eggs in the market, surplus eggs may be preserved in cold
storage for future use. Other egg producers practice other preservation
methods like the use of lime water and immersion of eggs in boiling water
for a short period.
To be successful in egg production, it is not enough to produce
eggs at a high level of efficiency. It is important to establish a marketing
scheme where outlet of your produce is always available especially when
layers are raised commercially. Where chickens are raised in a small
numbers, eggs produced may be used for home consumption or sold
directly to consumers.
Whether eggs are produced in large or small quantities, a method

should be adapted to ensure the availability of fresh eggs to the
consumers.
LET US REMEMBER
Marketing involves knowledge on the law of supply and demand.

When the supply is low the demand is high, and usually the price is high.
To expect returns plan the right time of producing more. Do this
especially when the price of the product is high and there is great
demand. Always remember that profit making is the goal of any business
venture.
Choose the best answer. Write the letter only of your answer in
1. Market types of broilers are classified into three. Which is not

included?
a. large
b. medium
c. small
d. extra large
2. Large broilers are used extensively for_____________
a. fryers c. layers
b. broilers d. all of these
10
3. Which is not a desirable feature of broilers for market?
a. full feathered and well – filled out in the breast and thigh
b. yellow skin and shanks
c. light or white-feathered
d. big comb, wattles, shanks and feet
4. The most profitable way to market broilers is_______________.
a. direct selling retain to consumers

b. selling to middlemen
c. selling directly to the market
d. selling it dressed to the market
5. Greater portion of eggs produced in the farm and in the backyard are
a. marketed as fresh
b. marketed as processed
c. marketed as boiled
d. all of these
1. Visit a local market to determine the sale of eggs. Find out the
consumers demand and the price per egg. Compare the prices of
extra large, large, medium, and small eggs. Which size of eggs is
most patronized by consumers? Draw a conclusion and discuss
this in the class.
2. Survey several broiler raisers in your locality. Interview them on

their method of selling chicken, whether they sell it on weight basis
or per head basis. Ask them which gives more profit in return,
selling the birds through live weight or per head basis? Take note
of your findings. Prove whether or not your findings are true when
you are going to market your broilers.
RESOURCES
Wooven basket
Egg trays
Weighing balance
Egg boxes
Egg cart
Dust coats
Hand gloves
Boots
11
REFERENCES

Animal Production
SEDP SERIES
12
HIGH SCHOOLS
COMPETENCY-BASED
LEARNING MATERIAL
SECOND YEAR
Module No. 9 Module Title: RECORD KEEPING

MODULE 9

MODULE TITLE : RECORD KEEPING
This module covers the knowledge, skills and attitudes required

in effective record keeping and analysis of records for poultry
production
Upon completion of this module, you are expected to:
1. identify records to be kept in a poultry enterprise; and

2. analyze records that are kept in a poultry enterprise.
Answer the questions below honestly. Write the letter only of the
correct answer in your activity notebook.
1. 1. Which record shows a clear and specific picture of the

quantity, value, source and other related information of all
expenses incurred?
a. cost of production record

b. expense record
c. c loss and mortality record
d. d. production record
2. What record determines the total number of existing birds at

any particular period of time?
a. loss of mortality record

b. production record
c. cost of production record
d. feed consumption record
1
3. Which is not an advantage of keeping an accurate record?
a. Stimulates your interest in the work.

b. Strengthens love for the business.
c. Increases / pride in your achievements.
d. Saves additional work for the raiser.
4. What do you think will happen to your project without a definite

recording system?
a. Knowledge on management concerning finances would be

difficult to recall.
b. You will not be able to pinpoint what needs to be
improved in the business.
c. You will not be able to determine whether the business is
gaining or loosing.
d. All of these.
5. What record will show you how your products are marketed?

b. loss and mortality record
c. feed expenses record
d. return on investment record
6. Keeping record is a vital tool for future planning in a poultry

project. Which is not true?
a. Record serves as a guide in determining management

problems.
b. Record is useful because it shows the future and past
status of the project.
c. Record shows the direction and viability of the project.
d. Record creates an additional expense for the project.
7. You have this following data in your broiler project:

One hundred broilers are ready for market
Average weight of broilers is 1.5 kg.
Cost of per kg. live weight is 95 pesos
Total cost of production is 9,700.00 pesos
What is the total live weight of your broilers?
a. 100 kg.
b.. 150 kg.
c. 175 kg.
d. 250 kg.
2
8. Using the same data in number 7 how much did you gain in
your project?
a. 14,250 pesos
b. 9,700 pesos
c. 4,550 pesos
d. 5,054 pesos
9. If the percentage of egg production per day is 75% and the

number of layers is 150, how many eggs are laid daily?
a. 112.50 eggs daily

b. 121.05 eggs daily
c. 211.50 eggs daily
d. 150.20 eggs daily
10. What is the approximate number of eggs to be collected in five

months if the average percentage of egg production of 150 layers
within that period is 75%?
a. 16,875 eggs
b. 18,675 eggs
c. 17,578 eggs
d. 15,687 eggs
3
LESSON 1
IDENTIFY/ACCOMPLISH RECORDS TO BE KEPT IN POULTRY

ENTERPRISE
This lesson deals with the different important records of poultry

production enterprise.
1. identify the records to be accomplished in a poultry production

enterprise;
2. accomplish the different important records of poultry
production enterprise; and
3. appreciate the value of keeping accurate and up-to date records
in any business venture.
LET US STUDY
Let Us Define
Accurate – exact precise, free from doubt

Profit – income or proceeds derive from the conduct of a production
enterprise
With the many activities and details related to the management

of poultry production enterprise, keeping of records should be
carefully attended to. When accurate records are kept, the poultry
raiser will be able to determine whether the business is gaining or not.
Without accurate recording system, knowledge on management
practices concerning finances would be difficult to recall. Besides,
straining your memory, you will not be able to pinpoint what needs to
be improved in the business. If records are kept accurately, your
interest in the work is stimulated, love for the business is
strengthened , and price in your achievement will be increased.
The volume of records to be kept depends upon the volume of

transactions and the kind of enterprise being undertaken. A simple
4
system of keeping records will not only help in the proper
management of the project but will also serve as future reference for.
the improvement of the business.
The following are the suggested formats of important records to
be kept and maintained in poultry production.
Keeping Records of Broilers
Feed Record
DATE QUANTITY VALUE NUMBER REMARK

JAN. 1 8.5 KG. 231.20 100 OPEN TYPE
JAN. 2
JAN. 3
JAN. 4
JAN. 5
JAN. 6.
The sample data entered in the feed record as shown in the

table is based on the following assumptions:
The amount of feeds consumed per bird during the first four
days is 85 grams
The cost of a 50 kg. bag of booster is 1,360 (27.20 per kilo)
There are 100 broiler chicks to raise
System of feeding used is open-type feeding
Expense Record
DATE EXPENSE QUANTITY VALUE REMARKS

ITEM SOURCE
May 10, JRS Delivered
2008 Booster 2 sacks 1,360 Poultry Free
feed Supply
May 11, 500 ml. 300
2008 Antibiotic
TOTAL
5
The expense record will show you a clear and specific picture of
the quantity, value, source, and other related information of all
expenses incurred during the duration of your project.
The total cost of expenses in all the items is subtracted from the
total sales in order to determine your profit. Even if expenses are
recorded, it is always wise to keep receipts for further reference
Loss and Mortality Record
Total
DATE Number Age(months) Cause of Bird’s Number
of birds days loss Value of
lost Live
birds
May 11
2008 1 2 days Weakness P 75. 00 99
TOTAL
It will be easy to determine the total number of existing birds at

any particular period of time if loss or mortality is recorded. This
information is necessary from the point of view of computing feed and
water requirements. Likewise, knowing the cause of loss or mortality
would make the poultry raiser more careful to avoid subsequent
losses.
Cost of Production Record
Date Qty. Unit Particulars Unit Amount Remarks

cost
Total
Meat – dressed or live

Egg – peewee, small, medium, large, jumbo
Chicken dung
This particular record will show the volume of products

disposed.
6
There are two products which can be sold in poultry
production, namely: the meat which could either be sold in live weight
and dressed weight the eggs and manure.
The total sales less expenses is your profit.
Keeping Records of Layers
Keeping records is a vital tool for future planning in a poultry

project. It serves as guide in determining management problems,
diseases and parasites which have affected the flock and other
activities undertaken in the duration of the project.
Records are also useful because it shows the future and past
status of the project. Its direction and viability as a project, and the
performance of layers.
Performance of layers generally relate to egg production

efficiency which serves as the barometer of feeding and other
management practices.
Egg production efficiency is measured by:
x Percentage of eggs laid on hen per day basis. In this method,

egg production of live birds on a given day is divided by the
number of layers in the same day and multiplied by 100. This
will show the percent of the layers that have laid eggs for the
day.
x Percentage of eggs laid on a hen’s per house basis. This method
is used when egg production is related to the number of hens
per house at the start of the laying period. It is computed by
determining the number of eggs collected on a particular day
divided by the number of hens placed in a house at the start of
the laying period and multiplied by 100. This reflects also the
cumulative decrease or depletion of layers due to culling and
mortality.
Important records to keep in a poultry project include feed

expenses, loss and mortality, cost of production, and sales records.
The importance of these records and sample of each record is
already presented in the broiler production record.
Since more time is needed to raise layers than broilers; it is
essential that laying and vaccination records should also be kept.
7
Gaining – earning profit
Cost of expense – amount of money used in operating a business
Gross sales – total amount of money derive after marketing one’s
product
Cost of Production – amount spent for the business enterprise
Answer the questions below. Write the letter of the correct

answer in your activity notebook.
1. Which record shows a clear and specific picture of the quantity,

value, source and other related information of all expenses
incurred?
b. expense record
c loss and mortality record
d. production record
2. What record determines the total number of existing birds at any

particular period of time?
a. loss of mortality record
b. production record
c. cost of production record
d. feed consumption record
3. Which is not an advantage of keeping an accurate record?

a. Stimulates your interest in the work.
b. Strengthened love for the business.
c. Increase pride in your achievements.
d. An additional work for the raiser.
4. What do you think will happen to your project without a definite

recording system?
a. Knowledge on management concerning finances would be
difficult to recall.
b. You will not be able to pinpoint what needs to be improved in
the business.
c. You will not be able to determine whether the business is
gaining or loosing.
d. all of these
5. What record will show you how your products are marketed?
b. loss and mortality record
c. feed expenses record
d. return on investment
8
Prepare the different broiler production records following the

format presented in the lesson. Present the sample of records that you
made to the class. Make the necessary correction and improvements
with your classmates. The records that you prepared will be used your
class school based broiler production project to records all items and
activities which are needed to be recorded.
RESOURCES
Record forms
Calculator
REFERENCE

Animal Production
SEDP SERIES
9
LESSON 2
ANALYZE RECORDS KEPT IN POULTRY PRODUCTION

ENTERRPRISE
This lesson deals with the analysis of poultry production

records and skills in computing the return on investment.
1. compute gathered data in a poultry production enterprise;

2. analyze gathered data in a poultry production enterprise; and
3. develop honesty in computing and analyzing gathered data to
come up with accurate results.
LET US STUDY
Let Us Define
Data – fact or figures from which conclusions may be drawn

Analyze – examine
The analysis of production should be simple to suit the needs of

backyard and small-scale poultry raisers. Expenses such as
depreciation cost and the use of poultry house and interest on capital
are not included in the following sample analysis.
This exercise is designed for you to acquire first hand

information on the basic requirements and financial gains in raising
poultry.
Computing a Sample Gathered Data in Broiler Production
Mr. Lucas has the following data in his broiler project:
x One hundred fifty broilers are ready for market

x Average weight per broiler is 1.7 kg.
x Cost of live weight per kg. is P 95.00
x The total cost of production is P 17,740.00
10
150 X 1.7 = 255 kilograms 255 X 95.00 = 24,225.00
Total Gross sales ----------- P 24,225

Cost of Production --------- P 17,740
---------
Net Income ----------------------- P 6,485
Return on Investment
NET INCOME
ROI = ------------------- x100
COST OF PRODUCTION
P 6,485
ROI = ----------- X100
P 17,740
ROI = P 0. 3655581 X 100
ROI = 36.55%
LET US REMEMBER
Net income – amount left after deducting the expenses from the gross
sales
Investment – amount of money put in a business
Expenses – amount used to purchase things needed in the operation
of a business
Let us find out how much have you learned. Answer the
questions below; Write the letter only of the correct answer in your
activity notebook.
1. Which of the statements below is not true about keeping a

record?
a. Record serves as a guide in determining management

problems.
b. Record is useful because it shows the future and past
status of the project.
c. Record shows the direction and viability of the project.
d. Record creates an additional expense for the project.
11
2. Study and complete the following data to get the total weight of
your broiler.
One hundred broilers are ready for market

Average weight of broilers is 1.5 kg.
Cost of live weight per kg. is 95 pesos
Total cost of production is 9,700.00 pesos
The computed weight is _______.
a. 100 kg. c.150 kg.

b. 175 kg. d. 250 kg.
3. Using the same data in number 2, how much did you gain in
you project?
a. 14,250 pesos
b. 9,700 pesos
c. 4,550 pesos
d. 5,054 pesos
4. If the percentage of egg production daily is 75% and the number

of layers is 150, how many eggs are laid daily?
a. 112.50 eggs daily

b. 121.05 eggs daily
c. 211.50 eggs daily
d. 150.20 eggs daily
5. What is the approximate number of eggs to be collected in five

months if the average percentage of egg production of 150 layers
within that period is 75%
a. 16,875 eggs
b. 18,675 eggs
c. 17, 578 eggs
d. 15,687 eggs
12
Work on this exercises. Supply the needed data on each item

using the current price prevailing in the locality. Compute the
expected outputs and gain. Submit your computation to your teacher
for checking and recording purposes.
I. Expenses
1. Cost of 105 heads of “day-old chicks” at P---------- each P-----

2. Cost of feeds
2.1---------kilograms of booster at P-------- per kg. ---------
2.2 --------kilograms of starter at P ------- per kg. ---------
2.3 ------- kilograms of finisher at P -------- per kg. ------------
3 Cost of vaccines and supplements ---------P -----------
4. Cost of light and heat ---------------------- P------------
5. Cost of water ---------------------------------P -----------
6. Others -----------------------------------------P -----------
II. RECEIPTS FROM SALES
1. Total sale of ____ kg. (live weight) at ____ per kg. ____P _________
2. sale of ___ empty bags of feeds at P __per bag _____P__________
3. Sale of bags of manure at P _________per bag ______P__________
III. STATEMENT OF PROFIT OR LOSS
Average live weight of broiler is 1.75 kg.

Broiler Cost per kilogram (live weight) is P 98.00
TOTAL SALES
LESS EXPENSE
RETURN ON INVESTMENTS
RESOURCES
Record forms
Calculator
REFERENCES

Animal Production
SEDP SERIES
13

Animal Production Y2

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Republic of the Philippines

Unit of Competency: RAISING POULTRY

Module No. 1 Module Title: DECIDING TO RAISE POULTRY

QUALIFICATION TITLE : ANIMAL PRODUCTION NC II

WHAT IS THIS MODULE ABOUT?

This module covers the knowledge, skills, and attitudes required

WHAT WILL YOU LEARN?

At the end of the module, you are expected to:

1. enumerate the factors to consider before deciding to raise poultry;

WHAT DO YOU ALREADY KNOW?

1. Which is not included when planning a poultry project?

2. What should a poultry raiser possess?

3. W action should you do to avoid losses in your project?

5. When planning to start a poultry project, which should be considered

6. Which do you consider most if you are already decided to raise

7. Which is true about adaptability of chickens to local conditions?

8. Which is not true about poultry production?

9. Peace and order condition is favorable for poultry raising when

10. Which best defines topography?

FACTORS TO CONSIDER BEFORE DECIDING TO RAISE POULTRY

WHAT IS THIS LESSON ABOUT?

This lesson deals with the factors to consider before deciding to

WHAT WILL YOU LEARN?

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

1. enumerate and discuss the different factors to consider before

Poultry – feathered animals such as chickens, ducks, geese, etc.

Poultry production is an old industry in the country. Many Filipino

Here are several factors that should be considered before deciding

1. Personal interest. Technical knowledge and experience. Proper

2. Market assurance. There are times when supply in the market

3. Accessibility of the farm and nearness to market. Locate a farm

4. Availability of stock, feeds and

5. Presence of abundant water

6. Peace and order conditions.

7. Possibilities of commercial expansion. It is advisable to provide for

In planning a broiler project, you should take into consideration

1. Ready market for your

2. Right kind of stocks. Choose only crosses of pure breed heavy

3. Supply of feeds for your

5. Capital to start the business. Sufficient amount to start the

Livelihood – source of income, living

1. Which among the choices is the most important pre-requisite in

2. What should be considered in selling your poultry products?

3. Where should the project be located to facilitate marketing your

4. Which is considered a day-old chick?

5. Which statement below is true to poultry production?

Listed below are the factors to consider in deciding to raise poultry.

A Primer an Animal Husbandry

POINT TO CONSIDER IN SELECTING A SITE FOR A POULTRY

WHAT IS THIS LESSON ABOUT?

WHAT WILL YOU LEARN?

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

1. enumerate the points to consider in selecting a site for a poultry

Topography – the physical conditions of the land

One of the important aspects of raising poultry is the selection of

The following points may be considered in selecting a site:

1. Topography of the land. Drainage is very important factor in the

HOW MUCH HAVE YOU LEARNED?

1. Topography of the land refers to

2. To facilitate marketing of poultry products and lessen the burden

a. accessible to transportation facilities

a. growing green feeds for the birds

4. Among the choices below, which is considered the most important

5. Which is not true about poultry production in terms of benefits?