A TECHNICAL REPORT

ON

STUDENT INDUSTRIAL WORK EXPERIENCE SCHEME (SIWES)

UNDERTAKEN

AT

TUNS FARM NIGERIA LIMITED

KM 9, IKIRUN ROAD, OSOGBO, OSUN STATE.

SUBMITTED BY

AROGUNBO MOJISOLA HELEN

MATRIC NUMBER

AEC/16/5797

SUBMITTED TO

DEPARTMENT OF AGRICULTURAL EXTENSION AND COMMUNICATION

TECHNOLOGY.

SCHOOL OF AGRICULTURE AND AGRICULTURAL TECHNOLOGY,

FEDERAL UNIVERSITY OF TECHNOLOGY AKURE.

2021
CERTIFICATION

This is to certify that the contents of this report was written and carried out by AROGUNBO
MOJISOLA. H. (AEC/16/5797) during the six month (May – October, 2021) Students
Industrial Work Experience Scheme (SIWES) period with Tuns Farm Nigeria Limited, Km 9,
Ikirun Road,Osogbo, Osun State and has been prepared in accordance to regulations guiding the
preparation of SIWES reports in the Department of Agricultural Extension and Communication
Technology, Federal University of Technology, Akure, Ondo state.

…………………………….. …………………………….

Supervisor’s Signature Date

…………………………….. ………………………………

H.O.D’s Signature Date

Prof.O.O Fasina
DEDICATION

This report is dedicated to Almighty God, also to Jesus the divine mercy, throughout the period of
my industrial training attachment.

I also dedicate this report to my loving and caring parents and my wonderful siblings for their love,
support and encoagement.
ACKNOWLEDGMENT

Grateful. This is how I feel towards God and everyone who helped me scaled through my
industrial training with a wholesome experience that can aid my career after school.

My Special thanks to my amazing parents, Mr and Mrs. Arogunbo, who financially supported
my educational pursuit, I say, remain blessed by Almighty God and to my lovely siblings, I
love you all, you are the best.

I’m grateful to the entire Staff of Tuns Farm Nigeria Limited, KM 9, Ikirun Road, Osogbo,
Osun State for making my industrial training interesting, educative and worthwhile.

I importantly also wish to appreciate my friends and associates who made the six months
eventful and interesting. I appreciate your innovative attribute and commitment on days when
push came to shove, it was your kind words, your calls, and chats that kept me going to
getting the ensuring we get the job done.

I appreciate my lecturers in the department of agricultural extension and communication

technology for imparting knowledge in me which enabled actual translation of the academic
knowledge into real world, practical experience encountered during the training.
 ABSTRACT

Student Industrial Work Experience Scheme (SIWES) is a compulsory skill

acquisition training program, designed to give undergraduates in universities in Nigeria
appropriate practical knowledge and exposure to Industrial work place environment in their
respective disciplines during their course of study, and to understand the industrial
application of theoretical knowledge they acquire within the four walls of the lecture halls.
The students are also expected to develop occupational competencies that would facilitate
their fitting into the world of work after graduation.

This report has attempted to give the overview of all that was done during the six (6)

months Industrial Training and the experience gathered in the course of the training at Tuns

Farm Nigeria Limited, km 9, Ikirun road, Osogbo, Osun State. It entails the activities that

took place during my industrial Training that lasted for a period of 6 months and knowledge

achieved: problem encountered, possible solution and conclusion.

Tuns farm Nigeria Limited is a private farm which involves production and provision of

services in various sections of the farm such as; production of eggs from the parent stock

(Breeder farm), productions of day old chicks (Hatchery), rearing of day old chicks to six

weeks of culling (outgrowers), processing of live birds, sales of non hatchable eggs,

maintenance, repairs and record keeping.

Section One of the report encompasses the Introduction to SIWES, Section two contains the

company profile, organogram, Section three captures the type of work done and experience

gained during the training and the fourth section highlights the conclusion and

recommendation.
List of figures

Figure 2.1: Organizational chart of Tuns Farm Nigeria Limited

Figure 3.1: vaccination programme for parent stock from a day old to 55 weeks of age
 TABLE OF CONTENTS

Title--------------------------------------------------------------------------------------------------1

Certification----------------------------------------------------------------------------------------2

Dedication------------------------------------------------------------------------------------------3

Acknowledgement---------------------------------------------------------------------------------4

Abstract----------------------------------------------------------------------------------------------5

List of Figures--------------------------------------------------------------------------------------6

List of Plates----------------------------------------------------------------------------------------7

SECTION ONE ------------------------------------------------------------------------------------8

1.0 Introduction------------------------------------------------------------------------------------8

1.1 Historical Development of SIWES

1.2 Objectives of Students’ Industrial Work Experience Scheme

1.3 The bodies involved in the management of SIWES

1.4 The Log book

SECTION TWO

2.1 Historical Background of the Organization

2.2 The Vision of the Organization

2.3 The Mission statement

2.4 Organizational structure or Organogram of the establishment.

SECTION THREE
3.0 WORK DONE AND EXPERIENCED GAINED

3.1Activities involved in the organization

SECTION ONE
1.0 INTRODUCTION

The Students’ Industrial Work Experience Scheme (SIWES) is a skill training

programme designed in 1974 by the Federal Government of Nigeria through the Industrial
Training Fund (ITF) in conjunction with tertiary institutions to help students acquire the
necessary practical experience in their fields of study and other related professions. The
scheme is aimed at bridging the existing gap between theory taught in class and practice of
science, engineering and technology and other practical oriented courses in most Nigerian
Institutions of higher learning.

It is also a planned and structured programme based on stated and specific career
objectives which are geared towards developing the occupational competencies of
participants. The Students Industrial Work Experience Scheme (SIWES) programme involves
the student, the Universities and the employers (industries). SIWES is an important
prerequisite for graduation of student during the first five-year course period in the Federal
University of Technology, Akure (FUTA). The university being a technology oriented one,
places great emphasis on the practical aspect of the academic programme.

1.1 HISTORICAL DEVELOPMENT OF SIWES

The Student Industrial Work Experience Scheme(SIWES) is a skill training program

designed to expose and prepare student of Universities, Polytechnics, Colleges of
Technology, Colleges of Agriculture and Colleges of Education for the industrial work
situation they are likely to meet after graduation. The Scheme also affords students the
opportunity of familiarizing and exposing themselves to the needed experience in handling
equipment and machinery that are usually not available in their institutions. The scheme was
designed to expose the student to industrial environment and enable them develop
occupational competencies so that they can readily contribute their quota to national
economic and technological development after graduation.

The SIWES scheme was established in 1973 and is funded and organized by the
Federal Government of Nigeria through the Industrial Training Fund (ITF). The ITF
withdrew from the scheme in the year 1978 due to the unbearable financial involvement. The
Federal Government in the year 1979 handled over the scheme to both of National University
Commission (NUC) and the National Board for Technical Education (NBTE) in November
1984, the Federal Government reverted the management of the scheme to the ITF. The major
benefits acquiring the students who participate conscientiously in SIWES are skills and
competencies they acquire. The relevant production skills remain a part of the recipient of
industrial training as life-long assets which cannot be taken away from them. This is because
the knowledge and the skills acquired through training are internalized and become relevant
when required to perform jobs or functions.

The SIWES operation is one of the series in the industrial training guides which will
be of immense benefits charged the administrationof the scheme respective programs
required to parttakein their students’ industrial work experience scheme’

1.2 OBJECTIVES OF STUDENTS’ INDUSTRIAL WORK EXPERIENCES

SCHEME

Specifically, the objectives of the Students’ industrial Work

Experience Scheme (SIWES) are to ;

I. Prepare students for the work situation they are likely to meet after graduation.
II. Make the transition from the University world to the world of work easier, and those
enchance students contact for later job placements;
III. Enlist and strengthen employers’ involvment in the entire educational process of
university graduates or employment in industry;
IV. Provide students with an opportunity to apply their thoertical knowledge in real work
situation, thereby bridging the gap between university work and actual pratices.
V. Expose students to work methods and techniques in handling equipment and
machinery that may not be available in the universities;
VI. Helps students position themselves to address the need in the industry after
graduation; workers in the industries are to build a strong and self-reliant nation.

1.3 THE BODIES INVOLVED IN THE MANAGEMENT OF SIWES:

In Nigeria, there are five bodies that are involved in the smooth operation of SIWES. They
are:

a) The Federal Government.

b) The Industrial Training Fund (ITF).
c) The Collaborating Agencies (NUC, NBTE and NCEE).
d) The Institution.
e) The Employers/Students.

1.4 THE LOG BOOK

The log book is a booklet designated to assist the student to keep accurate record of
his/her training during SIWES, with sketches and diagrams where necessary. It is also a
booklet that shows the department/section/division of the industry/companywhere the student
has worked and the period spent in each department.

The student is expected to submit its logbook to his/her trainers or industry/company

based surpervisors every week and at the end of the month for cooments and signatures and
also to the designated University’s academics Staff SIWES supervisor, industrial training
officers and ITF officer for comments and assessments during their monthly visit.
 SECTION TWO

2.0 INTRODUCTION TO TUNS FARM NIGERIA LIMITED

2.1HISTORICAL BACKGROUND OF TUNS FARMS NIGERIA LIMITED

Tuns Farm Nigeria Limited is a private farm established in 1978 and owned by Chief

Olatunde Badmus, the Asiwaju of Musulumi of Yoruba land. TUNS Farms Nigeria Limited is

an integrated poultry farm with incorporation number RC242709. The company was established in

1978 and has metamorphosed from arable farming to the integrated set up. it is known for today with

specialty operations in;

– Breeder Farm

– Hatchery

– Feed Mill

– Contract broiler rearing

– Chicken processing

Tuns farm possess unrivalled professional and management expertise that cut across the following

areas:

• General poultry practice and management: Our state-of-the-art integrated poultry business

incorporates;

– A 43,000 capacity broiler breeder farm

– An ultra-modern Hatchery,

– An 8tons per hour capacity feed mill,

– Commercial broiler production (contract/out-growers scheme)

– 3,000 birds per hour chicken processing facility

• Quality Management:– We are one of the early adopter of global food safety and quality

management system standards in the industry. Our facilities, process steps and operation are set up in

conformance with the requirement of Global Food Safety Initiative (GFSI).

– We undergo third party food safety and quality system audits annually in line with ISO FSSC 22000

and QMS 9001 standards.

– We also boast of well-trained and qualified internal auditors who are adept in both local and

international regulatory standards.

• Poultry Consultancy, Intervention Scheme Development, Implementation and Management:

Our wealth of experience in poultry management has also been utilized in set up and management of

various PPP initiatives as well help others bring their dream of poultry farming to fruition.

• Today, TUNS Farms ranks amongst the top 3 producers of broiler meat in Nigeria controlling 35%

of frozen chicken market in the southwest and about 25% in other regions of the country. Our major

markets include KFC, ShopRite (through Master Meats), and catering outfits for oil companies and

structured open markets in major cities in the country.

• We are the largest private employer of labour in Osun State with about 500 staff; 20% of this being

skilled workforce that includes Veterinary Doctors, Animal Scientists, Animal Health Technologist,

Animal Nutritionist, Agricultural Engineers, Managers, Marketers and Administrators

• We have remained an industry leader by constant technological evolution of our production

processes and development of sustainable food safety and quality management systems.

Apart from our state-of-the-art poultry production technologies which is comparable to what is

obtainable in the developed world, we are also into consultancy services on poultry production.
 2.2 VISION

• To serve humanity and mankind in the different strata of life by adding potency to

life, hence our motto: “we add to life’s potency.”

2.3 MISSION

• To pursue the culture of excellence, wholesomeness and unequalled satisfaction

through optimal quality of our products which is never compromised.

2.4 2.4 ORGANOGRAM OF TUNS FARM NIGEIRA LIMITED

CHAIRMAN

MANAGING DIRECTOR

GENERAL MANAGER

ASSISTANT GENERAL ASS GENERAL MANAGER (QUALITY)

MANAGER

QUALITY CONTROL OFFICER

PRODUCTION MANAGER ACCOUNT MANAGER
(SUPERVISOR)

PRODUCTION SUPERVISOR SALES EXECUTIVE & MARKETING

OPERATOR AND WORKERS DRIVERS

Figure 2.1: Organizational chart of Tuns Farm Nigeria Limited

SECTION THREE
 3.0 WORK DONE AND EXPERIENCE GAINED

3.1 Activities involved in Tuns Farm Nigeria Limited

The various activities carried out at Tuns farm Nigeria limited involves production and

provision of services in various sections of the farm such as; production of eggs from the

parent stock (Breeder farm), productions of day old chicks (Hatchery), rearing of day old

chicks to six weeks of culling (outgrowers) and processing of live birds.

3.2 EGG PRODUCTION COMPANY (BREEDER FARM)

The Egg Production Company is a breeder farm which involves the rearing of
parent stocks mainly arbor acres that produces fertile eggs. The breeder farm produces fertile
eggs that will be hatched in a hatchery. They are such a special species of hens, that are
raised from when they are one day old. They start laying eggs commercially from 18-19
weeks of age, They continue laying eggs continuously till their 72-78 weeks of age.

The breed of layers chicken that is reared in TUNS farm is arbor acre+

 FEATURES OF ARBOR ACRE+

 Excellent broiler performance and good processing yield.

 Has an excellent growth rate.
 Good breast conformation.
 Good feed conversion and livability.
 They are slow feathering
 CYCLES OF ARBOR ACRE+

Elite stock

Grandparent stock

Parent stock

Commercial stock
The activities involved in rearing parent stock include: Brooding, Sample weighing,
Debeaking, Vaccination, Collection of eggs etc.

Daily routine carried out include:

 Cleaning of the drinkers and feeders

 Feeding the birds as early as possible

 Replacing wet liter with dry ones

 Changing of foot dip and replacing it with a strong disinfectant e. g Vinkokill

disinfectant.

3.2.1 Housing:

The type of housing system used for the parent stock in the breeder farm was a closed sided

pen, with a deep litter system and this is used in three phases. Only one phase was built as an

open pen. The Egg production company has four phases where birds are stocked. This is the

conventional housing system of poultry farm practiced since long back. The floor in the

poultry farm is covered with a layers of wood shaving called litter. The litter should always

be in a dry condition because droppings of birds produce ammonia and this will lead to wet

litter , in wet condition more ammonia in the litter may cause disease, also mismanagement

of litter can result in bubble foot for the birds. This houses is a 3000 capacity.
 3.2.2 House design

Controlled environment housing/closed sided housing, it is used especially during rearing

stage, which limits variation due to environmental influences, permits greater control over

day length, facilitate control of maturity and body weight, and assists in the production of

uniform flocks. An evaporative cooling system is incurred at Tuns farm which helps to

improve environmental conditions in hot weather and enhances ventilation. The air is cooled

either as it enters through the house or as it travels through the house, the type of evaporative

cooling system used is pad cooling system which air is drawn through a water soaked filter

(cooling pad) by ventilation fans which were built within the walls of the house/pen and also

it is used for the extraction of ammonia gas and control the temperature of the pen. Tuns farm

make use of automated bell drinker and automated feeding trough.

HOUSE PREPARATION.

 It is necessary to remove all equipment and remove waste (dead birds, feed, eggs,
manure, nest boxes, bulbs etc) left in the house before cleaning. Any removable
equipment should be detached.
 Evacuate the litters, drooping etc
 Washing: use pressure washer to wash the roof, first washing is done with clean water
after washing with clean water, use detergents, and then caustic soda( to disinfect, you
apply on the floor), allow the caustic soda to stay for about 2 to 3days before washing
off.
 Wet fumigation: fumigation is the process whereby you make use of fumes, tiny
droplet in form of gaseous or vapor from chemicals or fumigants to disinfect an object
or place. You use vinkokill and formalin for wet fumigation, you spray the whole
house.
 Dry fumigation is done after 3days of wet fumigation; you use formalin and kmno4
for dry fumigation. You fumigate in ratio 2:1.kmo4 (1) and formalin (2)
 Painting : you Paint in each cycle, a cycle last at least 1 year
  Two days before arrival of the birds you open the house for ventilation
 Pre heating for 24 hours: Warming up the house is vital. The main objective is to heat
the ground to at least 28 ºC and the ambient temperature at the chick level to 31-34ºC,
with a relative humidity between 45 – 65%. This will require the heating to be
switched on 24-48 hours before chicks arrives the brooding pen .
 Determining the brooding temperature: thermometer is place at the level of the birds,
you start with 33℃ for day 1. Humidity of 65%. Humidity is the amount of water
vapor in the air.
 Spread wood shaving with thickness of 5cm deep: The use of a good litter, together
with a good preheating and humidity of the immediate surroundings will allow
the chicks to start in the most comfortable state possible. It must be remembered
that the chicks are poikilothermic at the beginning and this implies that they cannot
control their own temperature and therefore are dependent on the environmental
temperature conditions in their initial days of life.
 Placement of drinkers and feeders: 1 tray feeder to 50 day old chicks and 1 drinker to
40 day old chick. You place drinker and Feeder sequentially at the right spacing.
Birds should not travel more than 1m before they get access to water and feed.

 Old litter from the previous flock should not be used. Using old litter increases the
pressure of disease and may cause increased chick morbidity or mortality.
BROODING

Brooding is the management of chicks; it is a period immediately after hatch where special

care and attention is given to chicks. This involves the provision of heat and other necessary

care during chick’s early growing stage. Brooding of the Arbor acre parent stock is very

different from that of commercial broilers.

 Before chick arrival

All housing and equipment should be cleaned and disinfected and effectiveness of biosecurity

operations verified prior to chick placement. The house should be preheat for at least 24

hours before chick arrival.

 On chick arrival

1. Achieve optimum environmental temperature

2. Establish a minimum ventilation rate

3. Monitor chick behavior to ensure that the temperature is satisfactory

4. Bulk weigh a sample of chick

5. Quickly and carefully place chick in the brooding area

6. Do not allow chicks to remain in the chick boxes longer

7. Ensure adequate feeder and drinker space

8. Provide 23hours of light and 1hr of darkness

9. Light Intensity must be uniformly distributed throughout the brooding area

10. Monitor bird behavior and use crop fill assessment as an indication for appetite

development
Materials used during brooding

 Newspaper

 Chick feeder

 Chick drinker

 Thermometer

 Wood shavings

FEEDING SYSTEM

Day 1 to Day 6 you don't measure their feed, you feed at adlibitum. At the first week, one
chick takes 25g each, to get the total quantity of feed given to the chick's, you multiply the
feed given to each chick multiply by the total number of birds. At week 24 they take about
130g each.

Temperature

Adjust the temperature to 35oc during the first week, lower the temperature each week ,a

temperature of 21oc is ideal during the growing period. Too low or high temperature will

cause poor growth rate and ultimately poor performance of bird.

NB: The method use during brooding of the parent stock is the RING METHOD; the male

chicks are also separated from the female chick during brooding
SAMPLE WEIGHING

Here in the Breeders’ pen a day has been separated every week for the weighing of the birds

because there is a particular weight a bird should attain in each weeks of age. The birds are

selected randomly, at 0- 14 days of age 10% of the total number of the birds is weighed, they

are restrained through their feather and weighed using a digital weighing scale, and then the

average weight is calculated and used to determining the weight of the birds. Hence the

weight gotten will be used to determining whether to increase or decrease the amount of feed

giving the animals.

After 14 days individual weighing is done, the individual weighing can be used to get the

coefficient of variation (CV%) . sample weighing is especially done for monitoring and

controlling growth and development. An accurate weighing program supplies accurate

information on growth and uniformity.

Calculation of uniformity (CV %) = ±10 of the target weight

If the target weight = 100

(-10%) 90 100(+10%)

CV% = Weight Range x 100

Average weight x frequency value

Any bird with a body weight less than 100 are called LIGHT while Any bird with a body

weight greater than 100 are called HEAVY

GRADING

This is done immediately after weighing the birds, this involve the purpose of grading is to

sort the flock into 2 or 3 sub population of different average weight so that the flock will be

easily managed to result in whole flock uniformity .The target ,light and heavy weight bird

are separated . The birds are placed in different partitions and are closely monitored.

The feed of the light weight bird are increased, the heavy are reduced and the targets are

given normal feed so that all the bird will attain body weight uniformity.

CROP FILL ASSESSMENT

Crop fill assessment is a good way of determining level of appetite of the chicks. In the

period immediately after the chicks are introduced to feed for the first time, they should eat

well and fill their crops. Crop fill assessment is starting 2hours(50%) after the placement of

the chick, which will indicate if the chick has found feed and water ,another at 8 hours(70%)

and 100% for 48hours. the crop fill assessment will tell you three things;

 If the chicks are drinking water

 If the chicks are feeding well
 If the chicks are not doing either of the two listed above.
NB If the crop is filled but hard, the chicks are eating but not drinking it can be as a result of
insufficient drinker or uneven distribution of drinker. If the crop is Soft, the chicks are eating
and drinking well ,If the crop is empty, the chicks are not feeding and drinking well it can be
as a result of low temperature, uneven distribution of feed or if the feed is too big.

DEBEAKING

Is the removal of the sharp upper and lower mandible tips of the beak, it can be done

anytime but it is better to debeak at the early stage.

BENEFITS/ADVANTAGES OF DEBEAKING AT THE EARLY STAGE.

 To prevent cannibalism.

 To prevent egg production lost.

 Less stress on both the operator and the birds.

 It is a preventive measure to reduce injuries such as feather pecking.

DISADVANTAGES OF DEBEAKING AT THE EARLY STAGE

 The beak will grow over time.

 he beaks can easily be damaged

 chicks have a painful beak just when they have to learn eating and drinking

.
 VACCINATION

Vaccination is the administration of a vaccine to help the immune system develop protection
from a disease. Vaccines contain a microorganism or virus in a weakened, live or killed state,
or proteins or toxins from the organism.

DIFFERENT TYPE OF VACCINE

Live vaccine-

Live vaccine consists of live micro agents. Live vaccines are viruses or bacteria weakened
under controlled laboratory conditions into a safe virus/bacteria strain that can infect the
chicken immunity and stimulate immunity without causing severe disease. Live vaccines
stimulate the complete immune system including local, cellular and humoral immunity.
Protection following vaccination is relatively rapid (few days to a week) depending on
properties of particular virus/bacteria. Protection for most of live vaccines does not last for a
full breeder cycle and needs regular revaccination.

Inactivated vaccine-

Killed or inactivated vaccines contain pathogens that have been chemically inactivated with
or without a suitable adjuvant so that they will produce immunity, but are unable to cause or
transmit the disease. They are killed in such a manner that the part of the organism which
injures the bird and allows the pathogen to multiply is destroyed, leaving the immunity
stimulating portion of the pathogen intact. The adjuvant causes a mild reaction at injection
site attracting cells such as macrophages, which start the immune response. Adjuvant also
acts as a slow release formulation stimulating the immune system for extended period of
time. Inactivated vaccines do not stimulate complete immune system like live vaccine. They
do not induce local immunity and only limited cellular immunity but there is a very strong
humoral response (circulating antibodies) and takes up to 6 weeks for this protection to
develop. A killed virus product is dependent on the number of antigenic units (virus particles)
present in the vaccine dose to stimulate antibody production. Inactivated vaccine must be
administered by injection to each individual bird at the prescribed dose rate is laborious.
POINTS TO BE CONSIDERED TO AVOID THEIR INTERFERENCE DURING
VACCINATION ARE:

1. High level of passive immunity

2. Stress.

3. Inactivation of live vaccine & Spilling of vaccine

4. Health Status of birds

5. Temperature & Ventilation

6. Age, dose and route of vaccine

Vaccines may be administered

a) Parentally: Parental routes are:

 Subcutaneous
 Intramuscular
 Intranasal
 Intraocular
b) Orally: the vaccine is given orally through drinking water. Following precautions should
be taken for proper oral vaccination in birds:

 Stop the water supply to the birds for one hour before vaccination in hot weather and
two hours in cool weather.
 Use plain water without any water sanitizer for mixing the vaccine.

CARE DURING VACCINATION PROGRAMME:

Buy the vaccine from a reliable well recognized source after checking the expiry of vaccine,
as they have limited lifespan within which they must be used.

Vaccines should be stored at a temperature of 2o to 8o degree C. They should neither be

frozen in a freezer nor stored above 8o C. Same temperature is to be maintained during
transporting; a flask with ice cubes or iced water is also suitable for the purpose. In farm
storage in lower compartment of refrigerator is suitable.

Vaccination should be carried out during the cooler period of the day which reduces stress in
birds. Temperature above 30oC may affect vaccine potency. Mixing of vaccine should not be
done in sun, as direct rays will affect the potency and inactivated vaccines. Vaccine should be
mixed and kept in shade during distribution period. Don´t use premixed vaccines kept
overnight.

As vaccines are vacuum sealed (administered via drinking water) when opened in air draw
contaminated air into the container thus such vaccines must be opened under water into
which it is to be mixed.

 TYPES OF VACCINE

BCRDV VACCINE

This vaccine is for baby chicken affected by newcastle disease. This vaccine can be found as
tablet in vial in dry and freezing condition. The tablet is green colored.

RDV VACCINE

This vaccine is for adult chicken. It can be found as tablet in vial in dry freezing condition.
This tablet become white colored.

GUMBORO LIVE VACCINES

This vaccine is for baby chicken affected by gumboro disease. It can be found as tablet in
small vial. There is a liquid material bottle with this. Mix the tablet with this liquid.

GUMBORO DEAD VACCINES

This is for breeding chicken affected by gumboro disease. This can be found in 500 ml bottle
in liquid condition.
 PICTURE OF GUMBORO VACCINE

MAREKS VACCINES

This vaccine is for mareks disease affected chicken. Vaccine can be found as tablet in a small
vial. Mix this with diluent in 200 ml bottle.

FOWL POX VACCINES

This vaccine is used for chicken pox disease. Tablet can be found in a small vial. The color of
this vaccine become reddish.

MYCOPLASMA VACCINES

This is for mycoplasmosis disease of chicken. This vaccine is liquid and can be found in 500
ml bottle.

CHOLERA VACCINES

This vaccine is for cholera affected chicken. Liquid vaccine can be found in 100 ml glass
bottle.

TENTATIVE VACCINATION AND MEDICATION SCHEDULE FOR PARENT

STOCK IN EPC FROM WEEK 1- WEEK 55

DAY/WEEK VACCINATION/MEDICATION/MANAGEMENT
 PROGRAMME

1-5 ANTIBIOTICS+VITAMIN

5 LIVACOX

6 VITAMIN

9 GUMBORO

10 VITAMIN

11 LASOTA

12-13 VITAMIN

14-15 DEBEAKING

17-18 VITAMIN

19 2ND GUMBORO

20 VITAMIN

21 2ND LASOTA

22-23 VITAMIN

25 MAREK’S

26-27 VITAMIN

28 WATER

29 WATER

30 3RD GUMBORO

31-32 VITAMIN

33 3RD LASOTA

34 VITAMIN

35-40 ANTIBIOTICS

WEEK 6 FOWL POX/E.COLI/CORYZA

WEEK 7 ND/IB/LIVE

WEEK 8 ND/IB/IBD

WEEK 9 GRADING
WEEK 10 AVIAN ENCEPHALOMYELITIS LIVE

WEEK 11 DEWORMING

WEEK 12-13 MYCOPLASMA AND SALMONELLA

VACCINATION

WEEK 14 GRADING

WEEK 15 E.COLI AND CORYZA

WEEK 16 ND/ID/LIVE

WEEK 17 ND/IB/IBD/EDS

WEEK 18 GRADING

WEEK 19 WATER

WEEK 20 POLIDINE(SPRAYING)

WEEK 21 WATER

WEEK 22 GRADING

WEEK 23 WATER

WEEK 24 LAYWRIGHT

WEEK 25 LASOTA AND VITAMIN

WEEK 26 WATER

WEEK 27 ANTIBIOTICS AND VITAMIN

WEEK 28 WATER

WEEK 29 LASOTA AND VITAMIN

WEEK 30 LAYWRIGHT

WEEK 31 POLIDINE(SPRAYING)

WEEK 32 ANTIBOTICS AND VITAMIN

WEEK 33 IVERMECTIN

WEEK 34 LASOTA AND VITAMIN

WEEK 35 LAYWRIGHT

WEEK 36 IVERMECTIN
WEEK 37 ANTIBIOTICS AND VITAMIN

WEEK 38 LAYWRIGHT

WEEK 39 LASOTA AND VITAMIN

WEEK 40 IVERMECTIN

WEEK 41 ANTIBIOTICS AND VITAMIN

WEEK 42 LAYWRIGHT

WEEK 43 LASOTA AND VITAMIN

WEEK 44 WATER

WEEK 45 IVERMECTIN

WEEK 46 ANTIBIOTICS AND VITAMIN

WEEK 47 LAYWRIGHT/POLIDINE(SPRAYING)

WEEK 48 LASOTA AND VVITAMIN

WEEK 49 IVERMECTIN

WEEK 50 ANTIBIOTICS AND WATER

WEEK 51 WATER

WEEK 52 WATER

WEEK 53 WATER

WEEK 54 WATER

WEEK 55 WATER

HANDLING OF POULTRY VACCINE

For the proper vaccination of birds, the application process is a complex job. Yet it all starts
with properly handled and stored vaccines. Mistakes made pre-vaccination can cost dearly so
handle with

When a vaccine is to be taken from the holding fridge for use in the hatchery or taken to
another production facility, such as a chicken growing or rearing house or a house with layer
breeders or commercial egg layers, the following procedure should apply. The vaccine is
usually transported in an insulated cooler box or bag. Always ensure that the vaccine is never
exposed to direct sunlight or ultraviolet light. A common error is the incorrect packing of
vaccines in cooler boxes. This needs to be done correctly, as follows.

Good procedures are the key to transporting vaccines successfully. The insulated cooler box
or bag should first be pre-chilled before the vaccine is introduced, as the ice packs come out
of the freezer at -20° C and the vaccine is vulnerable to freezing. Keep the ice packs at room
temperature for 30 to 60 minutes, depending on the internal temperature and humidity of the
room .

Arrival at destination

When arriving on site, first check the temperature. This should be in the same range between
+2° C and +8° C. This will ensure that the potency has been retained. Depending on the
length of the journey, it may be necessary to have replacement ice packs on hand that have
already been ‘conditioned’ (in a separate cooler). Each facility at which a vaccine is to be
administered should have a small fridge with freezer where ice packs can be stored for use
when required. It is imperative that this is organised beforehand by the staff. One person
should be responsible for this task and know exactly the dates for each vaccination.

COLLECTION

The eggs laid are collected as soon as possible after laying for reasons of hygiene (if the eggs

are left in the nests for longer time they are more likely to have manure spread on them or be

damaged). Regular collection also protects the eggs from the heat of the day. Although it is

best not to clean eggs at all, eggs can be cleaned when collected by wiping with a dry cloth or

steel wool. Wet cleaning is undesirable as it removes the protective cuticle from the shell.

Collection of eggs is done every two hours daily.

SORTING

This is carried out so as remove the reject eggs before the eggs are being taken to the

hatchery. Eggs are sorted into;

  Hatchable eggs ; This are with normal size and shape,they are devoid of dirt and

cracks. Thus the hatchable eggs are to be taken to the hatchery.

 Reject eggs ; these can be egg of rough shell, wrinkled shell, eggs with irregular

shape, crack and broken. Etc

DISEASES OF POULTRY

Disease: this is a disorder of structure in birds, especially one that produces specific
symptoms or that affects a specific location and is not simply a direct result of physical
injury.

 VIRAL DISEASE OF POULTRY

1. Fowl pox-
Fowl pox is a slow-spreading viral infection of chickens characterized by
proliferative lesions in the skin that progress to thick scabs and by lesions in the
upper GI and respiratory tracts). Virulent strains may cause lesions in the internal
organs
2. Infectious bursal disease-
Infectious bursal disease(IBD) is seen in young domestic chickens worldwide and is
caused by infectious bursal disease virus (IBDV). Signs can include: watery diarrhea,
ruffled feathers, and dehydration. Morbidity is high and mortality is usually low.
3. Newcastle disease-
Newcastle disease is an infection of domestic poultry with virulent Newcastle
disease virus (NDV). It is a worldwide problem that presents primarily as an acute
respiratory disease.
4. Avian encephalomyelitis -
This is a viral disease of the central nervous system of young birds. The disease is
caused by Tremovirus A in the family Picornaviridae.
5. Marek’s disease-
Figure 3.1: vaccination
Marek's programme
disease (MD for parentisstock
or fowl paralysis) from
a very a day disease
common old to 17ofweeks of age
chickens caused
by a herpes virus.The disease causes changes in many of the nerves and may cause
tumours in major internal organs.
  BACTERIA DISEASE IN POULTRY

Necrotic enteritis-

is an enteric disease of poultry characterized by patches of necrotic tissue on the intestinal
epithelium. This disease can cause high mortality.

 PROTOZOA DISEASE IN POULTRY

Coccidiosis -

It is usually an acute invasion and destruction of intestinal mucosa by protozoa. Clinical signs
include diarrhea, fever, weight loss etc

SERUM MONITORING

This involves monitoring the level of antibodies for a particular disease ,two main disease
(new castle disease and gomboro at 25 weeks, you can only check for new castle disease
because gomboro does not affects birds at latter age, marex affects at latter age

POST MORTEM

This is the activities that are carried out to determine the death of the bird.

Calcium melanin/hypoglycemia: low calcium in the blood, It occurs around onset of laying
and the peak

Low Calcium causes death especially early in the morning,

Ruffled back as a result of excess mounting, paralysis, weakness.

Shell is being formed between the night and the early hours in the morning.

Calcium is in the bones 8% of calcium in breeder mash,

SEXUAL ASSESSMENT

This is done to check for maturity and development in chickens, this includes:

 Comb development
  Wattles development
 Colour: the one with the reddish comb and wattle will lay first than the ones that are
light
 Shank length in male birds
 Vent (cloaca) condition
 Feathers

PIN BONE SPACING

This is used to check the readiness of hen for laying, and this is done using your fingers.
Fingers are placed at the lower region of the chicken vents

How to demonstrate

Point of Lay: when it accommodate 3 fingers, this means the hen is ready for laying

2 to 2 and half: the bird has 10 days to laying

1 to 1 and half: 3weeks to laying

At 15 weeks the pin bone spacing is close, you start checking at week 19. The chicken starts
laying at 22 to 23 weeks.

PART OF A FEMALE REPRODUCTIVE TRACT OF BIRD

It starts with the ovary/ovarian follicles (because it is round) The bigger ovary rupture and
yolk is released which is moved to the infudibulum(interior part of the oviduct(fertilization
takes place here).the yolk stays 30min to 1h,it then moves to the magnum(it is called
magnum because it is the biggest) the egg white(albumum) is formed around the yolk in the
magnum, isthmus the cell membrane is formed round the albumen and the yolk in the isthmus
,in the uterus the shell is formed and it take about 18 to 24hours , the egg stays the longest in
the uterus. Mobilization of calcium in the bones to the uterus.
PART OF A FEMALE REPRODUCTIVE TRACT OF BIRD

MATING

This is when the male and female birds are mixed together, Mixing comes from week 21,
when you introduce the grid to the Feeding trough to prevent the male from eating the female
feed .

NB: At week 21 we mix 5% male of the total population of female birds

At week 23 we mix 8%

At week 25 we 10% which is maximum

Feed : 0 to 8 weeks old : we give them breeder starter for both male and female

8 to 18week: growers for both

18 weeks male birds will be given male feed and from 18 weeks until 5% egg production

female birds are given :pre lay

After 5% production the birds are given breeder mash throughout.

 EFFECTS OF LIGHTENING ON LAYING BIRDS

Birds reared under increased day-light produce more eggs due to the release of FSH
and LH from the pituitary. Brightness of light also has influence on egg production. On
practical conditions, 1 ft candle light intensity is needed in layer houses. In multi-duck cage
system, minimum of 0.5 foot candle light intensity is needed at the lower deck. For maximum
egg production, 16 hours light is needed during peak egg production period. Reducing
photoperiod during laying period seriously affects egg production. The artificial light can be
given either in the morning, evening or both morning and evening.

SEX ERROR

In sex error it possible for a female chicken to take external characteristics of a male and vice
versa ,the male has a larger body , comb, and wattle than the female. This occurs due to
disease or not separating the male from the female at day old ,so when the female bird
mingles with male bird it continues to act like them. Female line sex error is detoe instead of
male while we have bent back for male.

BREAKOUT ANALYSIS

The fresh egg breakout has the advantage of being the quickest way to estimate fertility in the
breeder flock. It is useful when a flock begins to lay eggs or if a flock has been treated for a
disease or fertility problem. Fertility can be determined on the day the eggs are laid rather
than (having to wait until after the egg storage time and the incubation time for the
opportunity for candling or hatch day breakout.

There are three criteria that should be used to determine fertility/infertility of a germinal disc;
shape, size, and color intensity.

PICTURE OF BREAK-OUT ANALYSIS PROCESS

FACTOR THAT AFFECT FERTILITY AND HACTHABILITY

Success of the poultry industry at small or large scale depends on a regular supply of day-old
chicks, which is influenced by the fertility and hatchability of the eggs. These traits are
affected by both genetic and environmental factors, according to A.M. King'ori in a review
paper.

Fertility refers to the percentage of incubated eggs that are fertile while hatchability is the
percentage of fertile eggs that hatch. It is, therefore, important to understand the factors that
influence fertility and hatchability of eggs.

For the hatchability traits, breed has little effect on hatchability of poultry eggs, although light
breeds have been reported to have higher fertility and hatchability, according to King'ori. The
diet of breeder poultry should be adequate in both quality and quantity to meet the
recommended levels set out in the feed standards for the category.

There are many factors contributing to the failure of a fertile egg to hatch which include
lethal genes, insufficient nutrients in the egg and exposure to conditions that do not meet the
needs of the developing embryo.

Breeder factors that affect hatchability include strain, health, nutrition and age of the flock,
egg size, weight and quality, egg storage duration and conditions.

The optimum temperature range for poultry is 12-26°C. Fertile eggs should not be stored for
more than 10 to 14 days. After 14 days of storage; hatchability begins to decline significantly.

The position (large end up or vice versa) of egg storage influences hatchability. Eggs stored
with the small end up have higher hatchability as compared to the large end up.

HATCHERY UNIT
This is a place where fertile/ hatchable eggs are received from the poultry breeder farm for
the purpose of incubation and hatching to produce good quality and healthy day old chicks.
This section of the farm is designated for incubating and hatching of fertile eggs with the aid
of machines called incubator (setters and hatchers) which provides a conducive environment
for embryos to develop normally and hatch out into healthy chicks. Here, the aim of the
operations is to produce healthy day old chicks.
A hatchery recreates the right conditions for chicks to grow, mature and, well, hatch on a
much bigger scale. Here's how it works: When the eggs arrive, they're placed in an incubator.
Inside, temperature, humidity, and air flow are precisely controlled to facilitate an ideal
environment for chicks to develop.
Hatching eggs should not be washed as bacteria can be forced through the porous shell into
the egg.

Hatchery materials: Formalin, potassium permanganate, carton, broom, scrubbing brush,

mobbing stick, Hose Cutlass, Hoes, bundles of newspaper, vinkokill.

COMPARTMENTS OF A POULTRY HATCHERY BUILDING

The compartments in a poultry hatchery building will be discussed below

 Egg Receiving / Collection Room

This room is concerned with receiving of hatchable eggs coming to the hatchery from the
breeder farm.

HOUSE REJECT PRODUCTION TOTAL GRAND TOTAL

P1H1

P1H2

P1H3

P2H1

P2H2

P2H3

P3H1

P3H2

P3H3

P4H1

P4H2

 Egg sorting room

This room is concerned with sorting of eggs. It also involves the transfer of eggs from egg
crates to the setter trays. Eggs arranged inside trays were then arranged inside the setter
trolleys.. After setting, the eggs were fumigated before loading in the setter.
The hatchable eggs are set while the non hatchable eggs are moved to the sales unit

The non hatchable eggs are:

 Crack: we don’t set crack eggs because bacteria can enter eggs through cracks in the
shell. 

In cracked eggs, the shell is broken and the underlying membrane is ruptured

 Toe punch: this occurs when hens punch holes through the membrane between the
toes.
 Hair line crack: Eggs with undamaged membranes but broken shells are defined as
having hairline cracks
 Calcium deposited: Tiny spots on the egg or small dots that look like fish eggs are
often calcium deposits. If the hen is eating too much calcium, her eggs might end up
with these deposits. Another cause of the calcium deposits can be that your chickens
are receiving too much vitamin D3 in their diet.
 Jumbo: Jumbo eggs refer to especially large eggs that measure 30 ounces per dozen or
2.5 ounces per egg
 Pewee: They're often known as pullet eggs, which means they're laid by very young
hens. Peewee eggs weigh in at minimum of 15 ounces per dozen.
 Shell less egg:  A 'soft-shelled egg' has a membrane but no shell. there is a good
possibility that the eggs are carrying germs from the outside dirt

EGG ROOM STORAGE

STORAGE ROOM
Eggs are stored under certain temperature in a cold room so as to preserve the quality, to
prevent further growth and untimely embryonic development. Eggs should not be placed in
the storage room longer than 7days. Research noted it that after 7days of storage, hatchability
will be reduced by about 4% per day. Storage of the egg is done immediately after sorting,
because if the eggs are left just any how it might be tampered with, also if the eggs are kept in
a normal room temperature, the embryo will start developing. By the time the embryo start
developing ,when it reach a stage and it does not see a favourable temperature the embryo
dies off. To avoid this eggs are stored in the Egg Storage Room before been set into the
incubator at temperature of 15℃ -19℃ and at humidity of 65%-75% for a longer storage
period and 18oc -21oc and at humidity of 65%-75% for short storage period of time .

PRE-WARMING

This is the room used in prewarming eggs being brought out of the storage room, pre
warming is done to prevent temperature shock and shrinking and also to acclimatise the
temperature of the egg with the temperature of the setter/incubator. Heaters and fan are
placed in the prewarming room fans are switched on in order to reduce the sweat of the
chilled eggs, then the eggs were heated up for 8hrs at temperature of 22-32℃ during the
course of pre-heating the heaters were switched on and the fans help in distributing the heat
uniformly. Fumigation was done using KMnO4 (500g) and formalin (1 litre) at ratio 1:2. This
is usually done in order to eradicate the spread of infections within eggs.

Fumigation procedure:

Potassium permanganate was poured into 2 different containers and placed inside a carton
box followed by quick addition of formalin which leads to the explosion of flame and all
entries to the fumigating room were closed to ensure even distribution through the aid of fan,
this was done for 15 minutes thereafter the container was removed and the extractor fan was
on for 45minutes before the fumigated eggs were transferred to the setter machine

INCUBATOR/SETTERS ROOM

This is the next room after the pre warming room where the egg is being set. The egg are set
inside the incubator where it will use 21 days, Incubating machine are designed based on the
Brooding acts of hen , the modern innovation employs the use of electronic devices. While
setting the eggs, place the eggs on their small ends down and the turning is carried out by
tilting all the egg trays, this allow the head, which is lighter than the remaining yolk sac,
compacted liver and Gizzard to be at upper section, while the caudal parts are usually down.
This would have detrimental effects on the chicks during hatching if the head is bent down
during piping to take in the first air gasp for breathing and emergence out of the shell cracks.
For setters you set at temp of 360c to 38.50c and an average temperature of 37.50c then turn at
angle 45° every one hour for gaseous exchange and embryo development. The humidity uses
in the setter is 55- 65% while the ventilation is 55%. Eggs that have been thoroughly sorted
are been set one setting tray. At Tuns farm hatchery there are two types of setting trays used
which are intelligent tray and petersime tray.
5 major work of a setter

 Temperature regulation which is most most important

 Humidity regulation
 Aeration
 Turning of the eggs
 Regulation of Co2 and O2(damper does this work)
 They have automatic sensors

Components of a setter machine

 Aeration fan
 Galvanized chiller pipe
 Electric motor for Aeration fan
  Electric motor For damper
 Electric motor For Humidity disc
 Electric motor For turning

POINTS TO NOTE

1 intelligent setting tray contains 42 eggs

1 intelligent trolley has 15 rows, 4 intelligent trays in a row by 3 phases. i.e. (15*4) *3= 180
Therefore 1 intelligent trolley contain 180 setting tray.

Total number of eggs in 1 intelligent trolley 180*42=7560eggs.

1 petersime setting tray contain 150 eggs

1 petersime trolley has 2 phases each has 16rows making 32 rows

Thereforethe total number of eggs in 1 petersime trolley is 150eggs*32=4800egg

CANDLING

Candling is usually done to remove “clear” eggs such as infertile or dead-in-the- shell ,
candling is the method of determining fertile eggs from infertile eggs, and then the fertile
eggs are separated and transfer into the Hatcher where it uses 3days. At Tuns farm candling
is done twice, after the setting of the fumigated eggs into the incubator, The first candling
was done at day 14, the first candling is carried out to remove the infertile eggs using
candling box, after the first candling the eggs were returned to the setter.

Tuns candling box were manually built with plywood in a rectangular shape, the box was
covered with a perforated metal and white bulb were arranged inside the Candler, the egg
trays were arranged on the perforated metal sheet. The infertile eggs were easily detected on
the metal sheet because the embryo is yet to develop such eggs are transparent, fertile eggs
were returned to the setter to stay for another five days before transferring to Hatcher. At day
18 second candling is done then the eggs are transferred to Hatcher, infertile eggs during the
second candling are refer to as banger: (bangers are clear infertile eggs which were
discovered during first candling and finalize at second candling).

HATCHERS
This is the room where hatchers are installed, this hatcher are used for hatching fertile egg
after using 18 days in the setter. The eggs use just 3 days in the hatcher. After the incubation
activities, the setter trays were been removed from the incubator. Sets of rough newspapers
were placed on the Hatcher basket as the eggs were turned on the Hatcher basket in an
inclined manner of a trolley. Fumigation is done with formalin and water before transferring
the eggs into the Hatcher for the remaining 3days. The temperature used in the Hatcher
ranges from 37 – 37.5oc, while the humidity 55%. Then the eggs starts the process known as
piping, this is the process whereby developed chicks peck the shell so as to come out. At the
third day the Hatcheable eggs are hatched into young chicks. Not all chicks are usually
hatched on the 21st day. This variability is due to the following: flock age of the breeders, the
egg size, and egg quality and some other technical factor such as temperature, humidity etc at
the incubator.

PULLOUT

At Tuns farm, pull out is always done twice in a week, on Wednesdays and Sundays as early
as possible. Pulling out involves picking out of fully hatched eggs from the unhatched ones,
the unhatched are refer to as reject. The body temp of newly laid hen is 42oc. The activities
carried out are: picking out and disposing the unhatched eggs, disposing the shell.
During the Pullout we have some activities to be carried out; Vaccination, Culling,
Arrangement of day old chicks Sexing.

 Vaccination

The day old chicks were injected with gentamycin sulphate which were 18amps into 500ml
dextrose at 0.2ml using injecting needle to boost their immune system and prevent infections.
This is administered subcutaneously under the loose skin at the back of neck region.
 Culling

This is the removal of deformed chicks from the healthy ones as well as the unhealed navel
chicks were culled.

 Arrangement of day old chicks

The chicks were carefully packed into chick boxes. The boxes which are perforated all over
for adequate ventilation is the paper type. The boxes were partitioned into two compartments.
Each compartment accommodating 25 chicks and each box accommodating 51 chicks. An
extra chick was given as compensation for possible transit loss or early mortality. Counting
was done while boxing. After boxing, a maximum of five boxes were stacked on top of one
another to conserve space and arranged in a single straight row for the customers.

IMPORTANT FACTORS TO CONSIDER IN THE HATCHERY

TEMPERATURE

The incubator is usually regulated to a temperature of 35.50C. When fan speed is sub-
optimal, there could be a build-up of heat, humidity, carbon dioxide, but low oxygen content.

As temperature is raised above the optimum, hatchability falls and the number of malformed
and crippled chicks rises. It was further explained by the hatchery manager that: high
temperature affects the proper development of the brain, eyes and the head region in general..

High temperatures therefore bring about premature drying of the emerging chicks causing
them to stick in the shell, thus preventing them from easy hatching. When incubation
temperatures are below optimum, hatches are late and slow.

HUMIDITY, TURNING AND VENTILATION

The regulated humidity in our hatchery is usually 65%. We were told that humidity
influences the water loss from the egg and this is related to hatchability.
Humidity also affects hatching time. If the humidity is too high, chicks tend to forced out
early and are frequently wet and sticky. If too low, the loss of moisture will be excessive,
hatching will be delayed and many embryos will fail to hatch even if they succeed in going
full term.

TURNING

The incubator has an automatic turning which is set at an interval of one hour i.e hourly.
The setter trays steep at an angle of 45oeither side of the vertical.

Turning the egg during incubation has a definite influence on embryo mortality rate. It is
necessary to ensure the embryo is moved within the egg to prevent it settling and adhering to
the membranes.

VENTILATION

It provides the developing embryo with fresh oxygen for effective metabolism and tissue
development

It removes carbon dioxide and other gases (especially ammonia and related nitrogenous
wastes) produced by the embryos digestion of the yolk and

It helps to cool the eggs by removing the heat.

NB: Excessive ventilation will reduce both incubator temperature and humidity.

MANAGEMENT PRACTICES IN THE HATCHERY

 Fumigate all eggs soon after collection.

 Sort out dirty eggs and cracks as soon as possible and dispose them immediately.
 Fumigate soon after arrival.
 Setting and hatching trays should be thoroughly washed and
 Disinfected after every hatch. Use pressure washers.
 Similarly, the incubator and Hatcher rooms should be thoroughly
Washed and disinfected after every hatch. All rooms in the hatchery must be washed
regularly and kept spotlessly clean.
 Dispose hatchery debris properly.
 Personnel and visitors must always be regarded as possible agents
Of disease and must therefore be cautiously guarded, regardless of their status.
 Fumigation of incubator, Hatcher and chick rooms between Hatchery is strongly
recommended.
 Foot dip should be changed every day (vinkokill + clean water)

HATCHERY WASTE DISPOSAL:

Hatchery wastes consist of infertile eggs, non-hatched eggs, dead, weak or unsalable chicks,
egg shells and membranes. These wastes should be properly disposed of; otherwise they can
be a source of disease infection in the hatchery. Two effective methods of disposing these
wastes are by
Burning in specially constructed facilities (incinerators) and by burying deep enough not to
be dug by rats, dogs or other animals. The wastes can be processed into feed as poultry by-
product.

HATCHERY RECORDS AND PERFORMANCE EVALUATION

It is necessary to evaluate from time to time all quantifiable factors associated with successful
operation of the hatchery. Good records are the necessary tools needed for such evaluation. It
is important to use few records but they must give the needed information. Records should be
designed to give the following categories of data:
a) Include wages for all hatchery employees Including those involve in egg procurement and
chick sales.
Chicks hatched per employee and chicks sold per employee.

The following computations are commonly used for assessing

Breeder flock and hatchery performances:

(a) %Fertility: No. of fertile eggs x 100

---------------------------
No. of eggs set

(b) %Hatchability: No of Chicks hatched x 100

 ----------------------------------
No. of fertile eggs

(c) %Hatch: No. of Chicks hatched x 100

------------------------------
No of eggs set

(d) Incubator capacity: No. of eggs set per year

--------------------------
Utilization (ICU) Incubator capacity per year.

OUTGROWERS UNIT

This unit is used for raising broiler for meat purpose, the birds were purchase from hatchery

section on the farm and raised from day old till it attains a weight of 2.0kg before they were

culled for processing.

ARMS IN OUTGROWERS/ BROILER FARM

Pre-stocking: These are the activities that occur before arrival of the birds or before stocking
a farm.

Post stocking: These are the activities that occur after arrival of the birds or after stocking a
farm and proper monitoring of birds like Sample weighing, grading

Pre-Culling: This is usually done when the birds have attained the market weight and are
ready to be slaughtered. This is done when they were 6weeks of age {42days}.
HOUSING SYSTEM

The type of housing system used in raising broilers is deep litter system, wood
shavings are spread uniformly on the floor which is of about 5cm in depth.

FLOOR SPACE, FEEDER SPACE AND WATER SPACE

The floor space requirement of broilers varies depending on their body weight at
the time of marketing, housing systems, marketing age and ambient temperature.
The feeder and water space also varies depending on the environmental
temperature and health condition of the birds. The following is the approximate
floor, feeder and water space requirements for broilers.

AGE FLOOR SPACE/ FEEDER SPACE/ WATER SPACE/

BIRD BIRD BIRD

Up to 18days 450cm2 3cm 1.5cm

From 19days to 1000cm2 6-7cm 3cm

42days

HOUSE PREPARATION

 Scrapping of litters: The litters of the pen where the birds were culled was

scrapped and packed. The debris of litter in the pen were removed and the pen was

swept in preparation for washing. The cobwebs were also removed from the pen.

 Sweeping and packing of the litter debris: The litter debris was swept and

packed out of the pen before washing.

 First washing: The swept pen was washed with soap {detergent} and water. The

floor and walls of the pen were scrubbed using broom and surface pressure

machine was used to supply soapy water {water under pressure} to remove all the

dirts.
  Fixing of curtains: The sides curtains of the pen were fixed to cover all the

spaces in order to conserve heat inside the pen during brooding.

 Second washing and wet fumigation: The floor,walls and curtains of the pen

were washed with the stream of soapy water from the surface washer.The soap

was rinsed off with the same machine. The water was then drained, the pen was

fumigated with formalin and vinkokil in succession using the surface washing

machine.

 Dry fumigation: Dry fumigation was done by adding KMNO4 to formalin in a

ratio of 1: 2 weight to volume respectively. Wood shavings was laid and chick

drinkers and trays were arranged in the pen ”charcoal pots” were also placed in

the pen and filled with charcoal.

 BROODING

Stocking of the day old chicks {DOC} and brooding: Lightening of the charcoal pot and pre-

heating of the pen to a temperature of 30-32°c before the arrival of the chicks. The foot dip

was cleaned disinfectant was added to the water , the charcoal was lighted to pre-heat the pen

prior to the arrival of the birds. Feeds and water with medication
  FORMS OF BROODING

Linear brooding

Circular brooding

DAILY ROUTINE

 Feeding and administration of medications in their water: Daily routine is an

everyday activities that must be done in the pen by feeding the birds always

and checking on them to know their well being, giving them water and

administration of medications in their water like vitamin, antibiotics, animal

tonic and anti-coccids.

SAMPLE WEIGHING

1. Daily measurement will help you ensure the daily Live Weight Gain (LWG) is on target. 
2. Young broilers can be weighed in groups of tens or twenties depending on the age and size
of the scales you used to weigh them.

3. Manually measure the average weight of the entire flock by weighing the container full of
birds, then subtracting the weight of the container empty and dividing this by the number
of birds in the container. Bigger broilers need to be weighed individually.

Acccurate live weight and CV determination are essential tools to predict broiler performance
and ensure that processing weight-to-age targets are being met. Birds should be weighed at least
once per week, and sample sizes large enough to be representative of the flock population.
Increasing the frequency of weighing and sample size, closer to scheduled depletion, will
provide more precise predictions of live weight and uniformity.

ADVANTAGES OF SAMPLE WEIGHING

 Provide reliable and predictable growth management.

 Ensure end product specifications are met closely as possible.

 GRADING

Grading helps you to maintain good uniformity of the birds in order to ensure that almost

all birds comes in production at a time. In grading, you ensure uniformity.

 CULLING

This is usually done when the birds have attained the market weight and are ready to

be slaughtered. This is done when they were 6weeks of age {42days}. The birds were

packed in 10 per crate and arrange in the truck that moved them to processing unit for

slaughtering and processing.

FACTORS INFLUENCING THE NUTRIENT REQUIREMENTS

There are many factors which influence the nutrient requirement of poultry, they are

i. Species variation
ii. Breed and strain (genetic factor)

iii. Age of the bird

iv. Purpose of the bird

v. Environmental temperature (season)

vi. Water consumption

vii. Quality of nutrients

viii. Disease conditions

THREE MAJOR DISEASE OUTBREAK IN COMMERCIAL BROILER

PRODUCTION/REARING

Infectious bursal disease (IBD, Gumboro) is an acute, highly contagious viral infection in
chickens manifested by inflammation and subsequent atrophy of the bursa of Fabricius,
various degrees of nephroso-nephritis and immunosuppression. Clinically the disease is seen
only in chickens older than 3 weeks. The feathers around the vent are usually stained with
faeces containing plenty of urates.

 SYMPTOMS OF GUMBORO

Elevated body temperature, (111oF/44ºC), watery urate diarrhoea, anorexia, depression,

ruffled feathers, head trembles, sleepiness and lameness can occur. Morbidity approaches
80% in white leghorns and 50% in broilers. Hypervirulent strains occur and can cause up to
100% morbidity and 80% mortality in laying hens

 TRANSMISSION:

Ø IBD virus is very infectious and spreads easily from bird to bird by way of droppings.

 CHRONIC RESPIRATORY DISEASE

It is caused by micoplasma. Respiratory distress, the sound of rales, sneezing, poor weight
gain and nasal discharge are symptoms of the disease. Infected chicks transmit the through
feed and water. Avoid overcrowding, improve ventilation. Mixing tiamutin or tylosine in the
feed will be helpful.

CRD (chronic respiratory disease): this dsease is prominent during the dry season, it is often
caused by cold or if litters is not evenly spread. Birds with CRD will have mucus discharde in
their trachea when you carry out post mothem.

2.8.5 DEFINITION OF DISEASE

Disease is the deviation from the normal state of health

 TWO CLASSIFICATION OF DISASE:

Infectious/communicable disease: it is caused by organisms
Non-infectious disease: caused by non-living thing
 VECTOR:

This are living organism that transmits an infectious agent from an infected animal to human
or other animal i.e tse-tse fly, female mosquito

 INFECTIOUS DISEASE(INFECTIVE AGENT): Virus, bacteria, parasitic i.e

plasmodium and helmite(flatworm, tapeworm(cestodes), roundworm(they are
nematodes)
Ectoparasite (tick,lice,mtes,flies,bugs and insects)
 NON INFECTIOUS DISEASE(NOT CAUSED BY AGENTS):
Hormonal disease, toxins(of animal origin)

2.8.6 REASONS FOR BROODING IN POULTRY

To heal the navel(navel serves as connection between the internal and uterior part of the
body, unhealed infected can cause disease in poultry.

Unhealed navel is also called mushy chick disease.

It takes 3-4 days for yolk to absorb. Unabsorbed yolk causes unhealed navel/mushy chick
disease (omphalitis)
  BACTERIA DISEASE OF BROILER

E.coli

Salmonella

Fowl typhoid

Chronic respiratory disease

 VIRAL DISEASE IN BROILER

New castle disease ( it affects birds of all age)

Gumboro (infectious bursal disease IBD)

Other viral disease

Fowl pox (it affects egg producers, from the age of 8-10weeks).

Nimovirus

 FUNGUS DISEASE IN BROILER

The major parasitic disease in broiler is coccidiosis,it affects birds of all age.

 DIAGNOSIS OF POULTRY DISEASE

History

Clinical signs/ signs and symptoms: physical examination of the birds

Post mothem

Laboratory examination

Also, knowing what your broilers weigh on a day to day basis is essential if you want to get
them to market age on the target weight in the best, most cost-effective way. Important
parameters to measure includes
  ADVANTAGES OF PELLETIZED FEED OVER MASH FEED

Pelletize feed binds all the nutrients together unlike marsh

Pelletize feed reduce stress in eating while mash is easy for the birds to pick

Pelletize feed fill their crop easily

Pelletize feed reduce waste of chicken feed and also reduce selective eating behaviourial in
chicken bulkiness.

Reduce bulkiness in feed by 15-18 percent

 STOCK CARD CONTAINS THE FOLLOWING:

Age of the birds

Total no of birds

Total no of mortality

Feed intake per day

Percentage of mortality

MEDICATION AND VACCINATION FOR OUTGROWERS’UNIT

DAYS FEED RATIO FEEDING/ MEDICATION/VACCINATION TEMPERATUR HUMIDIT BODYWEIGH

BIRD E(OC) Y(%) T (g)

1 10g GLUCOSE+VITAMIN+ANTIBIO 30-32 50-60

TICS

2 15g VITAMINS+ANTIBIOTICS
185
3 25g VITAMINS+ANTIBIOTICS 28-30 60-65

4 35g ANTIBIOTICS+ANTICOCCIDAL

5 40g ANTIBIOTICS+ANTICOCCIDAL

6 45g VITAMINS+ANTIBIOTICS

7 45g VITAMINS 26-28 60-65

8 50g 1ST LASOTA

9 STARTER 50g VITAMIN

10 50g 1ST GOMBORO 25-27 55-60

11 55g VITAMINS 529

12 55g WATER

13 55g WATER 24-26 65-75

14 60g WATER

15 60g WATER

16 65g WATER 23-25 60-70

17 65g VITAMINS

18 70g 2ND LASOTA 923

19 75g VITAMINS

20 75g VITAMINS

1000G

21 90 2ND GOMBORO 22-24 60-70

22 100 VITAMINS

23 110 WATER

24 GROWER 125 ANTIBIOTICS+ANTICOCCIDAL

25 135 ANTIBIOTICS+ANTICOCCIDAL 1495

26 145 ANTIBIOTICS+ANTICOCCIDAL

27 145 ANTIBIOTICS+ANTICOCCIDAL

28 150 ANTIBIOTICS+ANTICOCCIDAL 60-70

1000G

29 150 WATER

30 155 WATER

31 155 WATER

32 FINISHER 155 WATER 1980

33 155 WATER

34 155 WATER
35 155 WATER 22-24

36 160 WATER

37 160 WATER

PROCESSING UNIT

Processing: This is a way of turning a particular material into finished goods for consumer

satisfaction.

Processing unit at Tuns Farm is where live birds are slaughter and processed into various

parts for marketing and for consumer satisfaction. The birds were procured from different

poultry farmers and also from the rearing phase(out growers) of the farm.

The processing unit consists of 6 Sub-sections where the processing activities are carried out,

these sections are listed below:

 Arrival

 Slaughtering
  Evisceration

 Packaging

 Cut-up

 Grading/Preservative

3.5.1 Arrival

This is the first section in this unit; it is where birds are procured from different poultry

farmer, especially from the out grower’s farmer. The birds are weigh after the arrival to

know the average live weight of the birds which ranges from (1.5-1.9) or (1.5 -2.0) ,

weighing is done using the tar crate which contain total of 10birds, 4 tar crate are placed on

the floor weighing scale and readings are taking until all the brids are weighed .

Average Live is calculated: Net weight

Total number of birds

ACTIVITIES CARRIED OUT AT THE ARRIVAL

1. The birds to be slaughter are received

2. The life weight of birds are recorded(Quality control point 1) The live weight of the
birds is usually between (1.4 kg- 2.4 kg).
3. Checking of the crop(it is advisable not to feed the birds 12hours before slaughtering)
4. The health status of birds are checked (mortality, underweight and sick birds are
separated). This is done by the quality control personnel or a vetinary doctor
5. Extractor fan, voltage stunning box is put on, which were connected to the stunner
bath, the stunning voltage is between 115-150, usually 135 volts.. The birds that are to
be slaughtered are hanged on the hanging chain at the arrival unit with their heads
facing down, the legs are hanged. The no of the birds hanging chain is 700 and make
a complete revolution in 15 minute. The hanged birds gradually moves to the voltage
stunning box(Quality control point 2).
 6. Checking the temperature of the voltage stunning box, the stunning box should be at
135volts.The voltage stunning box renders the birds unconscious for a short period of
time (15 sec) this is done for easy slaughtering of the birds. The unconscious birds
moves to the slaughtering unit.

It is necessary to have a quality personnel here to perform this operations and also report the
activities that is being done at the arrival section

 Standard operating procedure(SOP)

(i) Ensure the birds are not having any source of disease and there is no food in the
crop

SLAUGHTERING: This is one of the most sensitive section in processing unit, the
slaughter man must be an expert in order to know where to cut.

Birds are slaughtered manually using a sharp knife by targeting the jugular vein to ensure
adequate bleeding. The person slaughtering stays at least maximum of five chains of
entry to ensure the birds bleeds out totally before getting to the next section. The bleeding
duration is between 90-120 seconds
Chickens are killed prior to scalding by being passed through an electrified water-bath
while shackled.

2.2.5 ACTIVITIES CARRIED OUT IN THE SLAUGHTERING SECTION

1. The two jugular vein at the neck is properly cut in order to avoid red chickens. The two
jugular vein is at the left and right side of the neck, you should not cut up to the head region
to avoid red chickens.
2. The slaughtered birds moves to the scalding machine. it takes 90-120sec bleeding time
before entering into the scalding machine(Quality control point 3). The scalding machine is
also known as boiler which is always at the temperature of 52℃ to 59 ℃. You can determine
the temperature of this boiling water by using THERMOMETER.

Scalding temperature (Quality control point 4) Higher temperature more than 59 degrees will
cause the body of the birds to peel. Temperature lesser than 52 degrees will make the feathers
difficult to remove. The birds moves round in the scalding machine, they spend less than
90sec before entering into the de-feathering machine.

3. The de-feathering machines has two adjustable feathers, the birds will be between the two
rubbers, this rubbers roll to remove the feathers.

4. The de-feather birds moves to the head puller (it removes the head). After the heads is
being removed, the remaining feathers that are not remove by the de-feathering machine is
now remove manually using hand. After this process the birds then move to the evisceration
section.

MACHINES USED IN SLAUGHTERING UNIT

SCALDING MACHINE:

Scalding is the process of treating carcass with hot water or steam for efficient removal of the
feathers Poultry scalding machines loosen the feathers so the bird plucks easily. The scalding
machine is made of stainless steel and used in collaboration with the de-feathering machine
for the removal of feathers from broilers.
PICTURE OF SCALDING MACHINE

DE-FEATHERING MACHINE:

De-feathering is the removal of feathers from poultry carcasses during the manufacture of
poultry products.

The de-feathering machine is used for removing the feathers from the birds, the machine is
equipped with silicon fingers specially designed to beat off the feathers.

PICTURE OF A DE-FEATHERING MACHINE

Head puller: The head puller is used for removing chicken heads after their necks are cut.
The head puller is made of stainless, acid-resistant materials. Carcasses are delivered to the
puller in shackles of the overheard conveyor. Capacity of the puller is limited by conveyor
speed.
Other materials:

 Pressure washer
 Basket
 Rake
 Pallet
 Brusher
 Thermometer

Standard operating procedure (sop) for slaughtering unit

 The birds must be free from feathers

 The birds must also be free from head

Evisceration unit

As the bird are entering this section many activities take place in sequential order, this
activities are done by expert staffs, ACTIVITIES CARRIED OUT IN THE
EVISCERATION SECTION.
As the birds enters the evisceration section the following activities takes place:

1. Opening is made at the vent using a sharp knife.

2. Forking( The process of bringing out the intestines, forking is done using evisceration
fork)
3. The birds move to where the intestine will be remove (The intestines are removed
manually with hand).
4. Separation and peeling of the gizzard
5. We have two quality control point in evisceration, (QCP 5&6)
6. Quality control point 5 is carcass appearance (pre-visceral separation) carcass are
checked are make sure they are devoid of feathers and heads)
7. The birds then move to where the giblets (liver, heart and gizzard) are remove.
8. (Quality control point 6 carcass appearance (post visceral separation) the birds has to
be devoid of giblet, leaf fat ,bile stain and neck)
9. The birds moves to the water sprinkle box: The essence is to make the birds have easy
slippery to the chiller machine. Gizzard peeling machine is found in the evisceration.
10. Before the carcass gets to the packaging section it passes through the water sprinkler
machine also known as bathroom which ensures the removal of blood stain and bile
stain; the machine washes both the inner and outer parts of the carcass before it is
conveyed to the hock cutter machine. The hock cutter removes the legs from the knee
region before getting to the next section. The chiller; the birds were placed into a
water of0-2℃ . . This section ensures regulation of the carcass temperature for best
quality product

2.2.9 MACHINES/EQUIPMENTS USED IN EVISCERATION UNIT

SHARP KNIFE

This is used in opening the carcass vent

EVISCERATION FORK

The eviscerating fork is used to scoop the visible package from the carcass. The fork enters
down the backbone to a point between the wings, and is brought up against the breast, this
removing all the internal organs.
 PICTURE SHOWING EVISCERATION FORK

GIZZARD PEELING MACHINE

Poultry gizzard peeling machine is used for gizzard peeling, through relative rotation, so as to
achieve the requirement of peeling the yellow skin inside the gizzard. Gizzard peeler solves
the problems of slow manual operation, at the same time, improving the working
efficiency .The machine is made of high-quality stainless steel. This stainless steel material
not only makes the machine durable, but also maintains high efficiency, takes up less space,
low noise, easy operation, energy-saving, and safe.

PICTURE OF A GIZZARD PEELING MACHINE

WATER SPRINKLER MACHINE

This machines sprinkles water on the body of the carcass so as to have easy slippery access to
the spin chiller machine.
  Standard operating procedure (sop) for evisceration unit

This ensures that the carcasses are free from scales, feather, and neck and free from any
visceral organ.

The packaging section

This is the section where the products is being hygienically package, it is the place where

birds are sorted for cut up section. It is the place where the weight of the carcass is being

packaged. It is also the place where the packaged product is being transported for freezing.

Carcass were conveyed from the chilling section to the packaging section.

ACTIVITIES CARRIED OUT IN PACKAGING SECTION

1. The carcasses that are conveyed from the evisceration section moving through the

water sprinkler to the hock cutter, the hock cutter is used for cutting chicken feet.

2. The carcasses are then moved into the spin chiller a large tank specifically designed to

contain the carcasses for a specific amount of time. Spin chiller consists of maximum 600

liters of water and minimum of 300litres. Spin chiller consists of 6 compartments and

takes 24 minutes for a bird to roll out of the chiller. It also contains 20-40ppm

chlorine which helps to prevent cross contamination with ice flakes produced. The ice

flakes inhibit the growth of microbial load, leaving the exit temperature of the product

to be ≤ 2-40C.

3. The weight of the carcass are then recorded, underweight chickens are separated from

the standard chickens.

4. The chickens are packed in a bioxiliary-oriented proxypropylene nylon

5. The chicken nylon is then sealed with a sealer

NB:At the packaging section, the weight of carcass is been sorted for cut up section, it is also

a place where the packed product is been transported for freezing.

CHARACTERISTICS OF BOPP NYLON

 The BOPP bags have highly functional characteristics that are as mentioned below.

 The BOPP bags have very high tensile strength

 The clarity of these bags is just excellent

 The electrostatic charge of these bags is low

 Their texture is highly glossy

ADVANTAGES OF BOPP NYLON

 Having a very high tensile strength makes the bags perfect for the intended purpose of

use

 The printing on these bags are of superb quality and most importantly it cannot be

scratched off

 The surface image is highly glossy which can be easily wiped off as and when

required

 The BOPP bags are quite attractive and beautiful to look along with a moisture

resistant function

 Due to the top class appearance these bags can also be used for costlier and high end

products

It does not allow the smell of any other product around it to get into the product inside,
PICTURE OF BOPP NYLON

MACHINES USED IN THE PACKAGING INCLUDE:

 Spring chiller (CCP1)

Spin chiller consists of maximum 600 liters of water and minimum of 300litres. Spin chiller

consists of 7 compartments and takes 15 minutes for a bird to roll out of the chiller. It also

contains 20-40ppm chlorine which helps to prevent cross contamination with ice flakes

produced. The ice flakes inhibit the growth of microbial load, leaving the exit to be ≤ 2-40C.

The chickens are then sorted into different sizes so as to subject them into further processing.

 Hock cutter blade

It is one of the important machine where the hooked of the carcass is being perfectly cut.
Cut up unit
 It is one of section in the processing unit where the carcass is cut into different

specification such as:

 Cut 4

 Cut 6

 Cut 9

 Hock

 Soap pack

 Fillet (brest fillet and thigh fillet)

 Bumbum

 Thigh

 Back

 Drumstick

 Thighbone

 Wings

Discription of certain cut ups:

Cut 4 – 2 wings and 2 thigh

Cut 6 – 2 wing , 2 breast and 2 thigh

Cut9 – 2 wings , 2 drumstick, 2 back, 1 breast and 2 key

Soap pack – the bone after removuing the fillet that is from the breast

Breast fillet – the flesh on the breast

Thigh fillet – the flesh on the thigh

 Thigh bone – the bone on the thigh

NB: In the cut up we have metal detector machine, which is used to detect foreign

materials in the bodyof our products. This machine also ensure that all chickens are free

from any form of iron either metal, non-metal, ferrous and non-ferrous.

However, the whole carcass can be packaged without any further cutting, its weigh ranges

from 1.0-2.0kg.

MACHINE EVALUATION

 Cutting machine: for cutting chickens into different specification as stated earlier.

 Metal detector machine: this machine is to ensure that all chickens are free from any

form of iron metal, non-metal, ferrous and non-ferrous. And it also makes up the

CCP2.

THE GRADING SECTION

GRADING UNIT

This is the last section in the processing unit where all product are being graded, put

into different weight session and preserved properly.

Preservation comes before grading is done, one of the main purpose of preservation is to give

our product a durable and long shelf life.

There are specification and standard for each preservative room and also a temperature that

can certify a product ready for grading. Each of the cold room is 4 x 4 m 2 in each house , the

standard number product that can be preserved in it is 1000 birds.

Before a product can be certify for grading or transporting to a customer it has to be nothing

less than -12oc.

Before we can certify a particular cold room that is working perfectly, it temperature should

not be less than -18oc.

Materials at the grading sections:

 Pallet

 Bag sewing machine

 Packaging sacks

 Baskets

 Floor weighing scale

 Wheel

 Tags
QUALITY CONTROL POINTS [QCP] IN THE PROCESSING UNIT.

There are seven quality control point [QCP] in processing unit;

 QCP1. Average live weight of the birds.

 QCP2. Stunning voltage [115 -150volts] electrical stunner is used here .i.e using voltmeter to

calibrate the birds. The box is called stunning box.

 QCP3. Bleeding time[90 – 120 seconds] This is the movement of the birds from where it is

been slaughtered and move for about 90 – 120secs so that it can bleed very well before it

enter the scalder.

 QCP4. Scalding temperature [52° - 59°] This is the normal temperature of the scalder so that

it will not be too hot to pill up the skin of the chicken.

 QCP5. Carcass appearance [pre –visceral separation] i.e removal of the head, feathers and

scales. Looking at the appearance of the birds.

 QCP6. Carcass appearance [post – visceral separation] i.e removal of the giblet, leaf fat,

heart,bile stain, and neck.

 QCP7. Carcass appearance [post – spin chiller] The personnel should notice the following

here:

 Accurate hock cut

 No blood stain

 Broken skin and bones.

CRITICAL CONTROL POINT [CCP] IN PROCESSING UNIT.

There are three critical control point [CCP] in processing unit:

 CCP1 – Chlorine concentration (20-40ppm of chlorine) and extit bird temperature

( ≤4oc)
 Chlorine concentration – this is critical and important on the product. If the chlorine

concentration is not controlled it will affect the durability and make the product spoil.

If the chlorine is not controlled and it becomes too much on the product, it take longer time

before it is fit for consumption ,and this can cause loss. If chlorine is less it will be less

effective on the product, controlling the chlorine concentration is very important.

Exit bird temperature - which is ≤4 oc, the ice flaking machine helps to keep this temperature.

But the ice flaking machine has being stopped because the product are always too cold for the

staff handling it.

 CCP2. - Metal detector machine

This is important because the bird can pick and eat anything on the ground, so to prevent

any foreign material in the bird. We use metal detector machine to certify the product is free

of metal, ferrous and other foreign materials.

 CCP3 - Product temperature (-120c) and Blast freezer temperature (-18oc)

When we are dealing with the product temperature we have to consider the blast freezer

temperature. The condition of the product must be Hard frozen. Expiry date of this

product (carcass) is 6 months -1day

Date processed is the date of loading

SECTION FOUR

4.0 CONCLUSION AND RECOMMENDATION

4.1 Conclusion

The Student Industrial Work Experience Scheme has been of great resource to me, it has

broadened my knowledge and widened my scope and added more to my interest in the course

of study. It has also helped me to improve my understanding about livestock management,

human relations and work etiquettes which has prepared me for future challenges. It has

opened my eyes to the challenges and realities of life outside the university environment. It is

therefore a commendable scheme.

4.2 Recommendations

 The following recommendations are made to Tuns Farm Nigeria Limited.

 More skilled and professional workers should be employed to handle the technical

and production aspect of the farm.

 The road in the farm premises is bad; the management should repair the road for

better transportation.

 Industrial Training unit

 The Industrial Training Fund should assist students in getting placement for SIWES.

 The programme should continue.

 Allowances should be paid to students during their program just like NYSC and not after.

This would help them a great deal to handle some financial problems during their training

course.
 The University and students

 The University should assist in linking up students with organizations whose activities

are wellrelated to student’s course of study as securing proper placement has been a

problem to moststudents.

REFERENCE

www.tuninster.com

www.officialglobalspark.com/TunsFarm

www.tuninster/tunscorporate.com