Broiler

Production
Cost Analysis

Name: Carlington Brown

School: St.Mary high school

TABLE OF CONTENTS
 Introduction

Problem/Issue: To determine the effect of supplement on the growth rate of broiler

birds when grown in limited light.

Objectives
 Methodology

Experimental design: Four groups of broiler birds were grown. Ten in each section,

two set was given little to no light and the other set had light.A weekly assessment
was conducted, during which data on weekly weight gain, mortality rate and growth
weight were documented. Additionally, the final weight post-slaughter was recorded.
 Preparation of poultry pen

Sanitation

Sanitizing broiler chicken coop plays an important role before the birds reach the
farm, we clean the foot bath, clean the feeder and waterers, add white lime to the
floor; let it dry the add the saw dust.

Security

We made sure that no holes were on the coop so that rats and mongoose wouldn’t
enter the coop we also monitor the chickens even when we don’t have class.
Structure Maintenance

The poultry house was fully fence with mesh with a wooden structure and
concrete floor. A tarpaulin was also place on the outside.

Brooding

Selection of litter

For the litter selection, we use wood carvings when we moved the chickens from the
brooder. The young chicks were placed on newspaper.

Nutritioning Equipment

We cleaned the waterers and feeders before the chickens reached on the farm

Partitioning

We separate the chickens in four groups so we made four parts in the poultry house

Temperature Maintenance

The young chicks was well cared for, they were placed on newspaper for warmth

Management Practices
 Nutrition Management

Feeding

The young chicks didn’t require a lot of feed but when they were old enough to put
on the floor of the coop they were fed 2 to 3 times daily

Watering

Water was accessible for the chickens always, we cleaned the waterers everyday
because clean water helps maintain their health

Supplement

Sanitation

We sweep regularly, the manure was remove from time to time. We make sure they
got clean water also the two first pens had more air ventilation.

Litter Disposal
 The litter was taken from the coop and put outside the coop, we then move it
further from the coop because the odder was strong.

Preparation For Slaughter

On this day we try to reach school earlier than the normal so we could finish early
the clean and wash all the things that we was going to use.

Hazard During Process

We had to maintain proper hygiene so that there was no contamination ensuring

clean and sanitized equipment, tools and surfaces. Another critical control was to
ensure proper temperature control to prevent the growth of harmful bacteria.

Two strategies for monitoring the hazard identified

We made sure everything was clean, conducting frequent inspections of all the
hygiene practices we have done. Another strategy is that we check the chickens
regular for anything irregular about them we also ensure that the slaughtering process
meets all the safety requirements.

Corrective action relevant to the hazard identified

If we had identified any hazards during the chicken processing the production would be
affected we would have to make the contaminated batch stay where their were until we
found the source, after finding the source proper hygiene should be take in consideration
and a loss would occur. Another example would be temperature deviations, could be that
the space is limited and the coop is over populated which could cause the hazard to spread
faster to prevent this the chicken should have 1 foot squared space for themselves.

A critical control limit associated with the corrective action identified

This could involve monitoring and maintaining the conditions for poultry rearing,
Establishing specific limits for factors such as temperature, humidity and ventilation
to make sure the right average weight for the birds. Another critical control would be
limit for feed quality and sourcing to maintain the health and growth of the birds.

 Environmental Considerations

Waste management
 Not disposing of the waste properly would be a problem in the long run, we properly
disposed the feathers of the chickens,chicken heads and the other organs that aren't
useful.

Water usage and conservation

Rearing broiler birds requires significant water for cleaning the waterers, we also
used a lot when slaughtering the birds environmental considerations include
implementing water conservation measures. Recycling water and reuse water where it
is possible.

Packaging and material sustainability

Minimizing materials use for packaging the birds so that less materials can be used in
the process, the exact sizing and reducing excess packaging.

Benefit for waste management

Effective waste management, storing the waste somewhere to breakdown could

lead to rich fertilizer for plant on the farm and for other agriculture purposes.

Benefit for Water usage and conservation

The benefits of this is the fact that you don’t have to waste money buying more
water .

Benefit for Packaging and material sustainability

This would align with customer’s preference and also reduce the environmental
impact associated with the production and disposal of packaging materials

 Practical activity
Sanitation (Preparation for slaughter)

We cleaned the area and disinfect, we make sure to maintain proper hygiene
throughout the process, we made sure water was also accessible because slaughtering
requires good amount of water.

Slaughtering

They were only 5 slaughtering cones so we only take 5 chickens from the coop at a
time, we hold the chicken firmly then hit the head on the wall to knock the chicken
out after we place it in the cones then cut off the head.

Dressing
 Proccessing

Two challenges encountered are:

1. The pipe wasn’t working.

2. There was limited amount of knives.

How they were solved?

1. We had to carry water in buckets from the other side of the farm.

2. We just had to wait until the knives are available so therefore we spend more
time slaughtering than expected.

Two recommendations for successful slaughtering of broiler birds:

1. Invest in modern technology for faster process.

2. Make sure there is running water on the site or water that is accessible.
 LITERATURE REVIEW

The breed of chicken that were chosen for our experiment

was the White Cornish Cross or White Broiler, specifically
raised for meat production with its distinctive yellow coat.
After five to six weeks of nurturing and growth, these
chickens are slaughtered for their meat. In our artificial
brooding process, day-old birds are initially placed in a
warm brooder with sufficient water and feed. Once they can
adapt to weather conditions, they are relocated. Upon
reaching adulthood at six weeks, they are sent to a
slaughterhouse for processing and meat harvesting.
 List of Materials/machine used
1. Brooder

2. Poultry House

3. Slaughter House

4. Feeders

5. Waterers

6. Incandescent Bulbs

7. Broiler Ration Crumble

8. Newspaper

9. Hay Fork

10. Plastic Bag

11. Scale

12. Tarpaulin

13. Push Broom

14. Shovel

15. White wash

16. Chicken plucker

17. Garbage bag

Activities
Week 4
 DATA COLLECTIONS

In order to get the information needed for the SBA we checked on the birds as often

as we could, sometimes everyday and we took note of how the birds looked. If they

were weak looking or if they looked strong. After slaughtering we placed them in

bags to measure their weights.

 DISCUSSION

In order for healthy chickens to be grown when brooding in poultry, they need to

have optimum management practices for example, cleanliness of the area they are in,

their health, feed, water and temperature. There are many things that can be given to

chickens for them to have optimum health, which would place a greater value on them

when it’s time for their meat or eggs to be harvested. Chickens can be immunized to

give them protection; they can be vaccines, herbs and medicines are given to chickens

in their food and water to enhance their health. The experiment sought to investigate

the effects of garlic infused water on broiler birds. After analyzing the results obtained

from the experiment it could be seen that the total weight of the birds introduced to

garlic infused water had a higher value than those birds that were given normal water.

The total weight for the birds that were given garlic infused water had a weight of

52.8lbs and the other set of birds had 40.8lbs, the difference between the two are

12.0lbs. These results were obtained because of the effects that garlic has on chicken

bodies. Garlic was used for medicinal purposes in ancient Egypt, such as lowering the

risks of cancer and heart disease. But it can also be used for chickens too. It is said

that many chicken keepers add garlic to their food or water to:

1. Increase their food intake

2. Add tonics to their diets

3. Help with wounds

4. Improve respiration
These are all possible because of garlic’s antibacterial and antiseptic properties. After

taking care of the birds for six to eight weeks, they were slaughtered in order to take

their weights, those values were obtained. This means the birds with garlic infused

water, benefited from the antibacterial properties in the garlic infused water and it

helped them to have a better appetite to eat more food, boost their immune system and

be healthier than those without garlic in their diet.

 LIMITATIONS

To arrive at the end of the investigation, there were many limitations that were out

of our control such as:

The length and frequency of the school lockdowns caused by the rise in Covid-

19 cases prevented us from being able to complete some of the hands on work during

the last two weeks of the investigation.

The covid-19 virus has hit the Jamaican economy terribly causing the prices of

many items used and the labor cost to be a bit more expensive.

We were unable to get the results needed to complete the SBA on our own because

of the virus.
 RECCOMENDATIONS

Here are some recommendations:

It was recommended that our teacher would carry out the slaughter and

measuring process in order for us to get the results we needed to make a

suitable conclusion.

It was also recommended that the birds were given garlic from the day

they were arrived at the brooder to be taken care of, this way the effects of the

garlic infused in their water would be greater.

It was recommended that a weekly physical condition (color, strength, how

active) of the birds were also recorded each week.

 CONCLUSION

In conclusion, when garlic is added to a birds diet their weight increases when

compared to normal water, as its antibacterial properties are beneficial for the birds.

By arriving at this conclusion, our investigation proved to be successful.

 BIBLIOGRAPHY

https://poultrykeeper.com/health-suppliments/garlic-for-chickens/#:~:text=A%20few

%20cloves%20crushed%20into,fresh)%20garlic%20infused%20into%20it.

Agricultural Science for CSEC examinations Textbook, 2011, by Ronald

Ramharacksingh.

www.raising-happy-chickens.com