COMPETENCY-BASED LEARNING MATERIALS

Sector : Agriculture and Fishery

Organic Agriculture Production NC

Qualification Title : II

Unit of Competency : Raise Organic Chicken

Module Title : Raising organic chicken

SURALLAH NATIONAL AGRICULTURAL SCHOOL

Surallah, South Cotabato

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 HOW TO USE THIS COMPETENCY BASED LEARNING
MATERIAL
Welcome to the module in Organic Agriculture Production NC II.
This module contains training materials and activities for you to complete.
You are required to go through a series of learning activities in order
to complete each learning outcome of the module. In each learning
outcome are Information Sheets, Self-Checks, Operation Sheets and Job
Sheets. Follow these activities on your own. If you have questions, don’t
hesitate to ask your trainer/facilitator for assistance.
The goal of this course is the development of practical skills. To gain
these skills, you must learn basic components and terminology. For the
most part, you’ll get this information from the Information Sheets and
TESDA website www.tesda.gov.ph.
This module was prepared to help you achieve the required competency, in Organic
Agriculture Production NC II. A person who has achieved this Qualification is competent to be:

 Organic Agriculture Farmer

 Organic Chicken Raiser
 Organic Hogs Raiser
 Organic Small Ruminants Raiser
 Organic Vegetables Farmer
 Organic Concoctions and Extracts Producer
 Organic Fertilizer Producer

This will be the source of information for you to acquire knowledge

and skills in this particular competency independently and at your own
pace, with minimum supervision or help from your instructor.

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Remember to:
Work through all the information and complete the activities in each
section.
Read information sheets and complete the self-check. Suggested
references are included to supplement the materials provided in this
module.
Most probably your trainer will also be your supervisor or manager.
He/she is there to support you and show you the correct way to do things.
You will be given plenty of opportunity to ask questions and practice
on the job. Make sure you practice your new skills during regular work
shifts. This way you will improve both your speed and memory and also
your confidence.
Use the self-check, Operation Sheets or Job Sheets at the end of
each section to test your own progress.
When you feel confident that you have had sufficient practice, ask
your Trainer to evaluate you. The results of your assessment will be
recorded in your Progress Chart and Accomplishment Chart.

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 LIST OF COMPETENCIES

No. Unit of Competency Module Title Code

Core Competencies

1. AGR612301
Raise organic chicken Raising organic chicken
2.
Produce organic vegetables Producing organic vegetables AGR611306
3. AGR611301
Produce organic fertilizer Producing organic fertilizer

4. AGR611302
Produce organic concoctions Producing organic
and extracts concoctions and extracts
Elective Competencies
5.
Raise organic hogs Raising organic hogs AGR612302
6.
Raise organic small ruminants Raising organic small
AGR612303
ruminants

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 UNIT OF COMPETENCY : RAISE ORGANIC CHICKEN

UNIT CODE : AGR612301

UNIT DESCRIPTOR : This unit covers the knowledge, skills and attitudes
required to raise organic chicken efficiently and
effectively. It includes selecting healthy stocks,
determine suitable chicken house requirements,
install cage equipment, feed chicken, manage health
and growth of chicken and harvesting activities.

PERFORMANCE CRITERIA
ELEMENT Italicized terms are elaborated in the Range of Variables

1. Select healthy stocks 1.1. Breed/strains breeds are identified as per PNS-Organic
and suitable housing Agriculture-Livestock and GAHP Guidelines
1.2. Healthy chicks are selected based on industry acceptable
indicator for healthy chicks.
1.3. Suitable site for chicken house are determined based on PNS
recommendations.
1.4. Chicken house design is prepared based PNS
recommendations.
1.5. House equipment installation design is prepared in line with
PNS recommendation and actual scenario.
2. Set-up cage 2.1. House equipment are installed in line with housing equipment
equipment installation design
2.2. Bedding materials are secured based on availability in the
locality
2.3. Bedding is prepared in accordance with housing equipment
housing design
2.4. Brooding facility is set-up in accordance with the housing
equipment installation design.
3. Feed chicken 3.1. Suitable feed materials are selected based on availability in the
locality and nutrient requirements of chicken
3.2. Feed materials are prepared following enterprise prescribed
formulation
3.3. Animals are fed based on feeding management program
3.4. Feeding is monitored following enterprise procedure
4. Grow and harvest 4.1. Growth rate is monitored based on enterprise procedures
chicken 4.2. Health care program are implemented based on enterprise
procedures
4.3. Sanitation and cleanliness program are implemented based
on enterprise procedure
4.4. Organic waste for fertilizer formulation are collected.
4.5. Suitable chicken for harvest are selected based on market
specifications.

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 4.6. Production record is accomplished according to enterprise
procedure.
ORGANIC POULTRY RAISING
Chicken is a domestic fowl bred for flesh and eggs, believed to have been
develop from red jungle fowl. Its scientific name is “ Gallus domesticus”. There are
over 150 breeds of chicken that comes in various colors, pattern and size.

The female chicken is called hen, the male is rooster, the young chicken is
chicks, and a group of chicken is called a flock. The young female chicken is called
pullet, while the young male chicken is called cockerel.

Rooster can usually be differentiate from hens by their striking plumage,

marked by long flowing tails and bright pointed feathers on their neck . the
rooster is larger and more brightly colored than the hen. Rooster also has a larger
comb on top of his head. Rooster make a very loud crowing sound usually every
morning but they can crow anytime of the day. Their loud shrill is a territorial sign
to other rooster. They can also be quite, aggressive birds. Hen lays egg that range
in color from white to pale brown and other pale colors depending on the breed.

Philippine native chicken refutably best taste chicken compared to other

breeds. They are free range, grown naturally and feed on weeds/grasses, corn,
palay, vegetable trimmings, insect and earth worms. It takes about 6 months to
get a reasonable size to sell. These chicken are inbreeded and consequently
grown small. The chicken that we recommend for growing are native chicken
cross breed with the “ basilan origin “ and some blood from Sasso. It can grow 1
(one) kilogram in weight within 60 days or less.

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Philippine National Standards (PNS) Salient Features on Raising Organic
Chicken

Conversion Period
 Poultry intended for meat products should be organically reared after 21
days from hatching.
 Layers should be organically reared 42 days before laying and throughout
the laying period.

Breeds and breeding

 Breeding goals are such that animal diversity should be maintained.
Indigenous or native breeds should be preserved and promoted.
 The use of artificial insemination techniques is allowed. But shall not use
segregated, separated or modified sperm.
 Breeding techniques that embryo transfer, genetic engineering, treatments
with reproductive hormones and semen sexing are not allowed.
 The use of genetically engineered species or breeds is not allowed.

Mutilations and animal identification

 Mutilations are prohibited but if it can improved welfare, health, or hygiene
of animals or for safety reasons, debeaking could be carried out by qualified
personnel who shall see to it that suffering of animals is reduced to a
minimum.

Animal Nutrition
 The diet shall be offered to the animals in a form allowing them to execute
their natural feeding behavior.
 Supplementation of vitamins and minerals is allowed for as long as these
are obtained from natural sources.

Animal Health
 Health and well-being of animals must be ensured through preventative
animal husbandry practices.
 The well-being of the animals is superior in the choice of treatment.
 Natural remedies and complementary medical methods have first priority.
 Use of antibiotics for prophylactic purposes is not allowed however
vaccinations could be carried out with direct supervision of duly licensed
veterinarian with the condition of it is required legally or when an endemic
disease is known in a region.
 The use of steroids, other synthetic growth promoters or enhancers,
hormones, and substances of synthetic in origin is prohibited.

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BREEDS OF CHICKEN

Philippine native chicken is the common fowl found in the backyard of most
rural households. It is a mixture of different breeds and believed to have
descended from the domesticated red jungle fowl. It is estimated that 54% of
the total chicken population of the country are Native chicken ( UPLB
2001 )distributed as follows : Western Visayas 13. 32%, Southern Mindanao
10.63%, Southern Tagalog 9.51%, Central Visayas 10.36%, Cagayan Valley
9.29%

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CHICKEN ANATOMY

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CHICKEN LIFE SPAN
The life span of chicken varies between 5 – 7 years although there have
been cases of chicken living 20 years or more.

EGG ANATOMY

 Chicken requires 24 – 26 hours to produce an egg. Thirty minutes later,

she start all over again.
 Eggs age are more in one day at room temperature than in one week in
the refrigerator, so keep them in fridge.
 The egg shell may have as many as 17, tiny pores over its surface.
Through them, the eggs can absorb flavors and odors. Storing them in
the cartons helps keep them fresh.
 Egg yolk are one of the few foods that naturally contain Vitamin D.

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  Yolk colors depends on the diet of the hen . natural yellow – orange
to substance such as marigold petals maybe added to light colored
feeds to enhance colors. Artificial color additives are not permitted.
 Occasionally, hen will produce double yolked eggs throughout her egg
laying career, it is rare, but not usual, for a young hen to produce an
egg with no yolk at all.

Layer egg classification

Extra large ( XL ) 62 grams up
Large ( L ) 55 – 61 grams
Medium ( M ) 48 – 54 grams
Small ( S ) 41 – 47 grams
Peewee Below 41 grams

Chicken egg classification

Good eggs This includes cleaned and free from
any stain / dirt.
Reject eggs Cracked, off-shaped, off- size,
heavily/partially soiled and wet eggs.

Poultry Housing Management

Birds should be properly housed to provide comfort and protection for

efficient production. In planning the structures and equipment needed for

poultry production, certain factors must be taken into account. the chicken

house must be constructed with local materials, preferably cheaper but sturdy

enough to protect them. Good ventilation is necessary for the growth of

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chicken. In natural farming, odor is tolerable because of the bedding materials

that includes micro organism which suppress the growth of non beneficial

micro-organism that is responsible of the bad odor.

Chicken house design

Q
A WELL VENTIATED CHICKEN HOUSE. THE BEDDING MATERIALS ARE RICE HULLS,
SAND, GARDEN SOIL AND SALT, SPRAYED WITH IMO.

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The following measures will help in achieving suitable house
temperature and ventilation
1. Longitudinal axis of poultry houses should be on an east-west orientation to
avoid as much direct sunlight as possible inside the building.
2. Poultry houses with natural ventilation should be no more than 10 meters
in width for efficient air movement.
3. Distance between poultry houses should be at least equivalent to width of
the building to allow free air circulation.
4. Roof eaves should be no less than 2.5 meters from floor level to reduce
solar heat that would reach the birds.
5. Roof overhang of 1.5 meters should be provided to increase shaded area of
the poultry house and to protect inside of building from driving rain.
6. Roof should have a minimum slope of 35% to enhance air movement inside
poultry house.
7. Roof monitor or ventilators are very useful in allowing exist of hot air.
However, these should be constructed to exclude entry of rain.
8. Shade trees can be planted around poultry houses to increase shaded area.
These trees, however, should not obstruct natural ventilation.
9. Reflective light-color paint can be applied on the roof to help reduce solar
heat.
10. Use of roofing materials such as aluminum, asbestos or nipa.
11. Installation of sprinklers on rooftop to spray water during weather.
12. Blowers or fans can be installed inside poultry house

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BROODING

The traditional way of broodings allow the hen to naturally nurture her
chicks. The hen provide the needed heat to the chicks from her body. Also the
chicks allow to tag along the hen to look for food.

When a hen hatched only a few eggs, put the newly hatched chicks
together with other newly hatched chicks of another hen.

Encourage the hen to resume laying eggs by separating the newly hatched
chicks from the hen. The native chicks can now be artificially brood.

The biggest mortality comes from day 1 to day 20 of the chick’s life cycle.
Utmost care should be afforded to the chicks within this time heating medium
is needed. Electric bulb maybe used to or a can of lighted charcoal can be a
substitute, depending on what is available and cheaper cost at the farm. fine
mesh is necessary for chicks to secure them from mosquitoes, and other pest
that may attack them. Beddings of the chicken must be provided, preferably

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elevated from the ground. Observe the behavior of the chicks as it is the good
indicator of brooding temperature.

Provide the chicks with local feeds during brooding. After a period of 3-4
weeks of artificial brooding, gradually allow the chicks to forage and trained
them to look for their own food in the range.

Brooding Temperature
Age of chicks ( days) Temperature ( Celsius )
1–7 32.2 – 35.0
8 – 14 29.4 – 32.2
14 – 21 26.7 – 29.4

Factors to Successful brooding

 Proper temperature. In the absence of the thermometer, the
behavior of chicks in the brooder can be used as a practical guide in
determining whether the temperature inside the brooder compartment
is adequate or not. When the temperature is proper, chicks are evenly
distributed in the brooding area doing varied activities such as feeding
drinking, sleeping and playing. When the temperature is lower than
what the chicks need, they huddle to each other, stay together near to
the source of heat and produce an unusual chirping sound. When the
temperature is extremely low, chicks pile on top of one another causing
high incidence of mortality due to suffocation. When the temperature is
higher than what the chicks need, they move away from the source of
heat and spread their wings, pant and drink a lot of water.
 Adequate space allowance. Provide chicks with adequate floor,
feeding and drinking space allowances
 Proper ventilation. Make sure that the chicks have adequate supply
of fresh oxygen.
 Proper sanitation. Cleanliness and dryness of the brooding quarters.
Remember, “Good sanitation is the best preventive measure against
diseases”.
 Adequate lighting facilities. The presence of light in the brooder
encourages the chicks to keep close to the sources of heat and help
them locate the feeder and waterer.

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Selecting good quality chicks

Quality chicks can be selected by looking their characteristics such as with dry
and fluffy feathers, bright eyes, well-healed navels and apparently active and
came from reputable source. Generally, chicks to be selected must be healthy,
active and free from deformities.

GROWING

The chicken should be provided with proper nutrition and water ration
every day. At 21 days old, chicks are strong enough to stay on the ground
and ready for range. Chicken house should be kept clean including the
facilities, like feeding and water troughs. Weak and sick birds must be
confined in separate compartments to avoid contamination and food
competition. Add FAA, FPJ, FFJ,OHN in birds food. Spray LABS/IMO in birds
beddings to maintain tolerable odor and enrich the colony of beneficial micro-
organism in the vicinity. The chicks are expected to be harvested after 60 days
with an average weight of 1 kilogram.

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 FEEDS AND FEEDING
 Proper nutrition is essential in keeping the birds healthy and productive.
 Let the birds loose in the range to allow them to access to natural feeds
like worms, grains, insects and other sources.
 Practice supplementation with high energy feed stuff like corn, palay and
grated coconut and farm mixed formulation. This will give the chicken the
energy source that they rarely found in the field.
 The supplement feedstuff can be made available in the house early in the
morning, before the birds are allowed to free range and in the afternoon to
developed their homing instinct.
 Provides clean and fresh water to the birds everyday.
 Bamboo poles split in half can be used as feeders and waterers.
 Keep in mind the proper design and size of feeders to minimized feeds
wasted.

Feed Types and Nutrient Content

Protein Lipids/ Carbohydrates Vitamins Minerals
Fats
Starter 35% 8% 50% 2% 5%
Grower 25% 8% 60% 2% 5%
Finisher 18% 15% 60% 2% 5%

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 CHICKEN

Animal Age Kinds/Types of Feeds Amount of Feeds

01 – 07 days Chick booster 11-12 grams/chick
08 – 14 days Chick booster 15-16
15 – 21 days Chick starter 24-25
22 – 28 days Chick starter 36-37
29 – 35 days Grower mash 56-57
36 – 42 days Grower mash 70-71
43 – 49 days Finisher mash 76-77
50 – 56 days Finisher mash 85-86

Nutrient source
1. Protein - Animal, Plant source, Fish meal.
2. Lipids / fats - Copra meal
3. Carbohydrates - Corn / Rice bran
4. Vitamins - FPJ, FFJ, FAA
5. Minerals - salt, CRH, soil

FEED FORM
1. Mash

2. Pellets

3. Crumbles

Things to do during disease outbreak

 Isolate affected birds

 Implement biosecurity measures in the farm
 Review the medication program
 Consult organic expert

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Things to do in case of cannibalism

 Separate the injured birds and treat the wound with organic anti-peck
preparations.

Cannibalism can be controlled by:

 Identifying its causes

 Giving rations containing the right quantity and quality of protein
 Providing birds with adequate floor, feed and drinking spaces
 Maintaining the recommended temperature and proper ventilation
 Providing adequate light in the pen
 Debeaking chicks accurately at recommended age

Procedures in waste management and dead chicken disposal

-Follow strictly the environmental requirements and municipal law and regulation
as well as industry requirements such as:

 Identify and segregate biodegradable, recyclable, and non-biodegradable

 Biodegradable such as waste of birds can be used for organic fertilizer
production
 Dead birds must be buried at least 6 feet below the ground
 Recyclable materials can be sold

Procedure in putting up a poultry farm

The success of organic poultry production enterprise depends not only on the
financial resources of the entrepreneur but also on the application of technology
during the various phases of production. The following must be considered:
 Personal qualification and capabilities
 Availability of resources
 Supply of good stocks
 Constant supply of other farm inputs
 Market assurance
 Transportation facilities
 Site of the farm
 Compliance to local zoning

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