Practical 2.

2:

Debeaking in Poultry

Learning Objectives

To know about the basis of debeaking of poultry To be familiar with the proper
techniques for debeaking

Introduction:

dusting in poultry farms.

Debeaking, also called as beak trimming, is the partial removal of beak of poultry.
especially Layer hens and Turkeys although it may also be performed on Quail and
Ducks. Most commonly, the beak is shortened permanently, although regrowth
can occur. The trimmed lower beak is somewhat longer than the upper beak. The
accepted procedure for layers is to remove not more than half or two third of the
upper beak and one third or quarter of the lower beaks. Whereas, for meat
chickens one third of the upper beak should only trimmed. Chicken's beak is
constantly growing, much like our own hair and fingernails. Too often, debeaking
is done carelessly or by not removing enough- which allows the beak to grow and
eventually regain a near normal length.
Time for beak trimming

Beak trimming can be carried out at various ages depending upon the preference
of farm manager. Most common ages for birds to be beak-trimmed are: 5-7 days
old 2-10 weeks 16-18 weeks

Touch up trimming of adult birds mainly in alternative systems.

Advantages

1. Pecking is reduced.

2. It helps in preventing feather picking and cannibalism.

Feed efficiency is improved.

3. Liveability is better.

4. It lowers down the culling rate.

5.

6. Uniformity of the flock is better.

7. It reduces egg breakage especially layers on deep litter.

Disadvantages

1. Birds lose weight for 1 to 2 weeks after debeaking.

2. Growth rate is reduced after debeaking.

3. Late debeaking may slightly delay sexual maturity.

4. Irreparable damage to the beaks affects the feed consumption and thus,
increase the

culling rate.

Starvation shall occur, if the beaks are cut too closely

in commercial poultry.

Practical 2.3: Vaccination Schedule of Layers

Learning Objectives

To known about the importance of vaccination To be familiar with the schedule of

vaccine in layers

Introduction:

Vaccination is very important in poultry production. Poultry farmers should

vaccinate their flock against diseases to avoid losing them to these diseases and
preventing huge economic loss. Any vaccination program must be designed
according to the prevalence of diseases in the region or country and the specific
needs of the target under with the guidance of veterinarian.

Vaccination Schedule for layers is as follows:

Vaccine

Marek's (CV 1988 or 1SB1)

Ranikhet (F, strain)

Age

1 day

5-7 days

Gumboro (I.S)

8-12 days

Mareks (H.V.T, Freeze dried)

Gumboro (I.S)

18-20 days

24-26 days
Intra ocular/ drinking water

Subcutaneous

Drinking water

Ranikhet (lasota) + I.B

28-30 days

Drinking water

Fowl Pox

42 days

in wing web

Ranikhet (lasoto) + I.B

49-50 days

Drinking water

Ranikhet (R2B) + 1.B

10-12 weeks

12-14 weeks

Intramuscular

Focol pox

1.B. (I.B. H 120)

Ranibhet (Lasota F₁)

Conclusion:

15 weeks

Wing web

in drinking water
16 weeks

Route of administration

Sub cutaneous

Intra nasal/ intra ocular

in drinking water

Hence, we were able to know the schedule of vaccination in Layers.

Egg grading

Quality is the sum of the characteristics of given food item which influences the
acceptability of preference by the consumer. Grades are used to classify a
commodity into different leve or ranges of quality such as good, better, best or C,
B and A grades. Standard is the description of one or more characteristics of food
which divide those in the market into twor more groups called grade. Grades are
based on standards. For grading of eggs, taking both exterior and interior quality
of eggs should be into consideration.

Advantages of grading and standardization

Provide uniform categories - is of economic importance to trade.

Give assurance of quality.

Personal inspection is not necessary.

A basis for settling disputes involving quality.

da

P
Culling and selection of layers

Farming

Culling refers to the identification and removal of non-laying or low producing

hens from a laying flock for making benefit in return for the farmers. Removing
the cull birds will make more feed and space for more productive birds. It is a
continuous operation throughout the year and should be practiced on poultry
farm, whether small or large. It is a commercial practice which is very important
aspect of poultry farming. It shall determines the success of any poultry
production.

Culling of chickens can be done at any stage of their life, whether at day old or at
the growing stage. For instance, if a day-old chick shows the tendency of
drowsiness. inactivity and is thinner than other birds of the same breed, it should
be culled. Also, if a growing chick's feathers are growing at a slower rate, or it has
a protruded breast or deformed body, it should be culled. Sick or unthrifty birds
may show following characteristics;

Small pale combs and wattles,

Short, narrow, emaciated body,

Appearance of listlessness or droopy,

Eating less feed,

Drinking less water,

Generally indicating poor health.

thods that are usually is practice to remove the inferior birds are
2.11 Management of Poultry During Winter

Winter season has great effect on poultry production due to lower the
temperature of surrounding. During winter, when temperature goes down below
55°F, various issues like poor FCR in broiler, decreased weight gain, reduction in
egg production, reduction water intake, reduction in fertility and hatchability, etc.
occurs.

With the drop in temperature and change in weather, poultry farmers may have
to face some challenges of low environmental temperature, poor ventilation and
decreased photoperiod. These seasonal fluctuations may directly or indirectly
influence the egg and meat production. Therefore, farmers should be ready to
take on these challenges by adopting some winter stress alleviating practices to
overcome the economic losses.

The infrastructure of the poultry sheds particularly in rural area is not upto the
mark due to lack of electricity availability therefore. The management of poultry
during winter is an important concern for poultry farmers. Following points
should be considered to get better production during winter season:

a) Housing

c) Litter management

e) Water management

b) Ventilation

d) Feed management
of the disease.

Chronic Respiratory Disease (CRD)

It is primarily caused by Mycoplasma gallisepticum but often mixed up with other

infections like IB and E. coli, etc. It can be transmitted from bird to bird, through
eggs, nasal discharges, droppings, through visitor's hands, feet and clothes.

Symptoms

Sniffing, rattling, sneezing, nasal discharge, swollen sinuses, swollen eyes and
other signs of respiratory distress; low feed consumption and egg production.

Prevention

Periodic testing for mycoplasma infection and dipping of hatching eggs in

effective disinfectant solution prior to incubation can be followed as preventive
measures. Rearing of birds in an all-in-all-out system is also effective.

Treatment

Treatment with antibiotic like tetracycline, erythromycin in feed or water is

helpful. Strict isolation of flock helps to avoid introduction of the disease.
Practical 4.2: Post Mortem Examination of Poultry for Disease Diagnosis

Learning Objective

To know about the process of post mortem of poultry

To know about the process of disease diagnosis

Introduction

Necropsy (synonym: postmortem examination) is the systematic examination of a

carcass with a view to searching for lesions that may point to the causes of death.

Postmortem inspection covers the inspection of carcasses and parts of poultry

used for human food. It is an important diagnostic tool that is used to support
other procedures performed in the diagnosis of disease conditions in a herd or
flock of animals and birds.

There are several reasons for performing postmortem examination. This includes
finding the cause of death, confirming a diagnosis, investigating unsuccessful
therapy, increasing knowledge or satisfying curiosity.
Materials required:

A flat hard surface in a well-lighted area

Access to water and towels

Scissors

Gloves and a face mask

Water

Process of Post-mortem Examination

. Wet down the feathers with a disinfectant solution to limit the distribution of
feathers during the dissection.

Place the bird on its back with its feet towards examiner.

Grasp both legs and push down and away from the pelvis to loosen the joints.
Tent the skin over the abdomen and cut with scissors.

Remove the skin overlying the abdomen and breast (from neck to cloaca).

Examine the breast muscle for decreased muscle mass, paleness (anaemia) or
bruising Incise the abdominal muscle and cut through the ribs on the sides of keel
bone.

Grasp the keel near the abdomen and pull upwards to expose the internal organs
and chest cavity. Examine the liver for changes in size or discoloration, white or
yellow spots.

Examine the air sacs for increased thickness and cloudiness. The normal air sac
abscesses, and/or tumors. Cut the gastrointestinal tract (GI) between the
esophagus and proventriculus surfaces look like soap bubbles. Remove the
proventriculus, ventriculus (gizzard), small intestines, large intestine

Cacca and cut off at the level of the cloaca. The pancreas should also be removed.
It Is the pinkish tan organ cradled within the loop of duodenum. lized. The normal
liver should not extend side. At the end of
5.5 Egg Selection for Hatching

Eggs laid by the hens without mating the cock will not hatch out, as they are
infertile without any germ inside to develop into a chick Eggs laid by hens without
mating the cock will not hatch since they are sterile and lack a germ to develop
into a chick By rapid development and transformation within an egg, a minute
germ can be converted into a chick in 21 days. All of a hen's eggs are unfit for
hatching. A few tips should be carefully followed when selecting hatching eggs
are:

a. Fertility

Select fresh eggs collected from healthy and well-matured hens between 5-7 days
after mating and within 2 days of separating the cock will be fertile enough to
hatch. Eggs taken quickly after letting in the cock for mating or long after the cock
has been separated may not be fertile.

b. Egg size and shape

The size of the eggs used for hatching is important since the size of the hatched
chick is strongly dependent on the size of the egg. Depending on the breed, the
eggs for setting should be neither too large nor too small. It is always preferable
to choose eggs weighing about 58 g each. Avoid excessively large or small eggs.
Large eggs hatch poorly and small eggs produce small chicks. Eggs that are
uniform in size and shape are preferable.

c. Eggshell

The eggshell should be equal in thickness, texture, and color so that warmth can
spread uniformly throughout incubation. Low hatchability occurs when the shell
texture is poor due to a calcium or vitamin D deficit. All eggs should be checked
for cracked shells before being utilized for incubation. Avoid eggs with cracked or
thin shells. These eggs have difficulty retaining moisture needed for proper chick
development. Penetration of disease organisms increase in cracked eggs.

d. Egg quality
Eggs should be gathered as soon as possible after laying, preferably within a week
of lying, to ensure that they are fresh and not stale. Fresh eggs laid on the day of
setting should not be set unless they have reached room temperature before
being set Eggs that are 2 to 4 days old are ideal.
Deformity

Egg Collection 103

Do not incubate eggs that are excessively misshapen. Eggs with ridges.
encrustations, projections, depressions, cracks, or stains should not be chosen.
Very thin shells may break during rotating and fail to maintain a consistent
temperature for the embryo's development. If the shell is too thick, the chick will
struggle to chip it with its fragile beak and escape.

Soiled egg

Keep only clean eggs for hatching. Do not wash dirty eggs or wipe eggs clean with
a damp cloth. This removes the egg's protective coating and exposes it to entry of
disease organisms. Soiled eggs should not be washed in water before setting since
doing so opens up the pores and interferes with the hatching process.

Storage

Eggs collected for setting should be kept in a dry, cold, and airy environment. Eggs
should not be kept for more than three days in hot temperatures, although they
can be maintained for up to ten days in cold weather or on hillsides. Eggs should
be stored in a cool place with the broad ends up. Eggs shaken very much during
transport will not be good for hatching.
4.1 Viral Diseases

1. Ranikhet Disease (RD)

It is also known as Newcastle disease caused by Paramyxovirus. It is an infectious

contagious and highly fatal disease that affects birds of all ages. It is transmitted
directly from bird to bird through nasal or oral discharges or by contaminated
feed and litter.

Symptoms

i. In Chicks: Coughing and rattling, gasping, trembling, lack of coordination partial

or complete paralysis of extremities, muscular tremor and higher abnormality
rate.

ii. In Adults: Respiratory problem, impaired appetite, nervous, sudden drop in egg
production, poor quality eggs, chalky white diarrhoea Torticollis and sometimes
greenish diarrhoea.

Prevention

1. Ranikhet disease - F₁ strain or LASOTA strain for 5 to 7 days old chick

2. Repeat F₁ vaccine at 8 to 12 weeks of age

3. For layers Mukteshwar strain (RB) vaccine at the age of 10-12 weeks and a
booster dose at 16 to 18 weeks.
Treatment

Most Common Diseases of Poultry

77

Actual treatment has not been discovered yet. Minimize secondary complications
by stimulating appetite, vitamin mixture in drinking water. Antibiotics can be used
whenever needed.

Fowl pox Comparatively fowl pox is a slow-spreading disease of chicken caused by

a Pox

virus. It is highly contagious and can spread by the way of air, saliva, nasal

washings, feather follicles and dropping of infected birds.

Symptoms

Pox lesions can be seen on comb, wattles and legs,

Loss of appetite,

Discharges from nostrils and accumulation of foamy material in the corner of

eyes.

Drop in egg production.

Prevention

Vaccinate birds esp. breeder and layers with fowl pox vaccine as per schedule.

Treatment

There is no specific line of treatment but attempts should be made to stimulate

appetite with wet mash and addition of antibiotic-vitamin mixture to drinking
water. Using of good disinfectants during outbreak is beneficial.

Her
Practical 2.2: Debeaking in Poultry

Learning Objectives . To know about the basis of debeaking of poultry

To be familiar with the proper techniques for debeaking

Introduction:

Debeaking, also called as beak trimming, is the partial removal of beak of poultry.
especially Layer hens and Turkeys although it may also be performed on Quail and
Ducks. Most commonly, the beak is shortened permanently, although regrowth
can occur. The trimmed lower beak is somewhat longer than the upper beak. The
accepted procedure for layers is to remove not more than half or two third of the
upper beak and one third or quarter of the lower beaks. Whereas, for meat
chickens one third of the upper beak should only trimmed. Chicken's beak is
constantly growing, much like our own hair and fingernails. Too often, debeaking
is done carelessly or by not removing enough- which allows the beak to grow and
eventually regain a near normal length.

poultry farms.

financial

Time for beak trimming

Beak trimming can be carried out at various ages depending upon the preference
of farm manager. Most common ages for birds to be beak-trimmed are: 5-7 days
old

2-10 weeks

16-18 weeks

Touch up trimming of adult birds mainly in alternative systems.

Advantages

1. Pecking is reduced

2. It helps in preventing feather picking and cannibalism.

3 Feed efficiency is improved. 4. Liveability is better.

5. It lowers down the culling rate.

6 Uniformity of the flock is better.

7. It reduces egg breakage especially layers on deep litter.

Disadvantages

1 Birds lose weight for 1 to 2 weeks after debeaking.

2. Growth rate is reduced after debeaking."

3. Late debeaking may slightly delay sexual maturity.

4 Irreparable damage to the beaks affects the feed consumption and thus,
increase the culling rate.

5. Starvation shall occur, if the beaks are cut too closely

Advantages of Successful Debeaking

Viral Diseases

1. Ranikhet Disease (RD)

It is also known as Newcastle disease caused by Paramyxovirus. It is an contagious

and highly fatal disease that affects birds of all ages. It is transmitt directly from
bird to bird through nasal or oral discharges or by contaminated feed an litter.
infection

Symptoms

i. In Chicks: Coughing and rattling, gasping, trembling, lack of coordinatio partial

or complete paralysis of extremities, muscular tremor and highe abnormality rate.

ii. In Adults: Respiratory problem, impaired appetite, nervous, sudden drop in eg

production, poor quality eggs, chalky white diarrhoea Torticollis and sometime
greenish diarrhoea.

Prevention
1. Ranikhet disease - F₁ strain or LASOTA strain for 5 to 7 days old chick

2. Repeat F vaccine at 8 to 12 weeks of age

3. For layers Mukteshwar strain (RB) vaccine at the age of 10-12 weeks and a
booster dose at 16 to 18 weeks.

commercial poultry.

Practical 2.3: Vaccination Schedule of Layers

Learning Objectives To known about the importance of vaccination

To be familiar with the schedule of vaccine in layers Introduction:

Vaccination is very important in poultry production. Poultry farmers should

vaccinate their flock against diseases to avoid losing them to these diseases and
preventing huge economic loss. Any vaccination program must be designed
according to the prevalence of diseases in the region or country and the specific
needs of the target under with the guidance of veterinarian.

Vaccination Schedule for layers is as follows:

Vaccine

Marek's (CV 1988 or 1SB1)

Ranikhet (F, strain)

Age

1 day

5-7 days

Gumboro (I.S)

8-12 days

Mareks (H.V.T, Freeze dried)

18-20 days
Gumboro (I.S).

24-26 days

Ranikhet (lasota) + I.B

⚫ 28-30 days 42 days

Fowl Pox

Ranikhet (lasoto) + I.B

49-50 days

Ranikhet (R2B)+I.B

10-12 weeks

Focol pox

12-14 weeks

I.B. (I.B. H 120)

15 weeks

Ranibhet (Lasota F₁)

16 weeks

Conclusion:

in drinking water

Route of administration

Sub cutaneous

Intra nasal/ intra ocular

Intra ocular/ drinking water

Subcutaneous
Drinking water

Drinking water in wing web

Drinking water

Intramuscular

Wing web

in drinking water

Hence, we were able to know the schedule of vaccination in Layers.

Treatment

Actual treatment has not been discovered yet. Minimize secondary complications
by stimulating appetite, vitamin mixture in drinking water. Antibiotics can be used
whenever needed.

Fowl pox

Comparatively fowl pox is a slow-spreading disease of chicken caused by a Pox

virus. It is highly contagious and can spread by the way of air, saliva, nasal
washings, feather follicles and dropping of infected birds.

Symptoms

Pox lesions can be seen on comb, wattles and legs,

Loss of appetite,

Discharges from nostrils and accumulation of foamy material in the corner of

eyes.

Drop in egg production.

Prevention

Vaccinate birds esp. breeder and layers with fowl pox vaccine as per schedule.

Treatment
There is no specific line of treatment but attempts should be made to stimulate
appetite with wet mash and addition of antibiotic-vitamin mixture to drinking
water. Using of good disinfectants during outbreak is beneficial.

3. Marek's Disease

Practical 4.2: Post Mortem Examination of Poultry for Disease Diagnosis

Learning Objective

To know about the process of post mortem of poultry

To know about the process of disease diagnosis

Introduction

Necropsy (synonym: postmortem examination) is the systematic examination of a

carcass with a view to searching for lesions that may point to the causes of death.

Postmortem inspection covers the inspection of carcasses and parts of poultry

used for human food. It is an important diagnostic tool that is used to support
other procedures performed in the diagnosis of disease conditions in a herd or
flock of animals and birds.

There are several reasons for performing postmortem examination. This includes
finding the cause of death, confirming a diagnosis, investigating unsuccessful
therapy, increasing knowledge or satisfying curiosity.

of the disease.

4. Chronic Respiratory Disease (CRD) It is primarily caused by Mycoplasma

gallisepticum but often mixed up with other infections like IB and E. coli, etc. It
can be transmitted from bird to bird, through eggs. nasal discharges, droppings,
through visitor's hands, feet and clothes.

Symptoms

Sniffing, rattling, sneezing, nasal discharge, swollen sinuses, swollen eyes and
other signs of respiratory distress; low feed consumption and egg production.
Prevention

Periodic testing for mycoplasma infection and dipping of hatching eggs in

effective disinfectant solution prior to incubation can be followed as preventive
measures. Rearing of birds in an all-in-all-out system is also effective.

Treatment

Treatment with antibiotic like tetracycline, erythromycin in feed or water is

helpful. Strict isolation of flock helps to avoid introduction of the disease.

Materials required:

Most Common Diseases of Poultry

91

A flat hard surface in a well-lighted area Access to water and towels

Scissors

Gloves and a face mask

Water

Process of Post-mortem Examination

Wet down the feathers with a disinfectant solution to limit the distribution of
feathers during the dissection.

Place the bird on its back with its feet towards examiner.

Grasp both legs and push down and away from the pelvis to loosen the joints.

Tent the skin over the abdomen and cut with scissors. Remove the skin overlying
the abdomen and breast (from neck to cloaca).

Examine the breast muscle for decreased muscle mass, paleness (anaemia) or
bruising. Incise the abdominal muscle and cut through the ribs on the sides of keel
bone.
Grasp the keel near the abdomen and pull upwards to expose the internal organs
and chest cavity.

Examine the liver for changes in size or discoloration, white or yellow spots,
abscesses, and/or tumors.

Examine the air sacs for increased thickness and cloudiness. The normal air sac

surfaces look like soap bubbles.

Cut the gastrointestinal tract (GI) between the esophagus and proventriculus.
Remove the proventriculus, ventriculus (gizzard), small intestines, large intestine

Cacca and cut off at the level of the cloaca. The pancreas should also be removed.
It is the pinkish tan organ cradled within the loop of duodenum.

The keel is lifted and the liver is visualized. The normal liver should not extend Cut
all attachments close to the intestines and set the GI tract aside. At the end of
beyond the tip of the keel.

Next, remove the liver and spleen. A green discoloration of the liver near the gall

necropsy, these organs can be opened up and examined for internal parasites.

bladder is a normal finding. Spleen is a

of pro

, Deformity

Egg Collection

Do not incubate eggs that are excessively misshapen. Eggs with ridges,
encrustations, projections, depressions, cracks, or stains should not be chosen.
Very thin shells may break during rotating and fail to maintain a consistent
temperature for the embryo's development. If the shell is too thick, the chick will
struggle to chip it with its fragile beak and escape.

Soiled egg
Keep only clean eggs for hatching. Do not wash dirty eggs or wipe eggs clean with
a damp cloth. This removes the egg's protective coating and exposes it to entry of
disease organisms. Soiled eggs should not be washed in water before setting since
doing so opens up the pores and interferes with the hatching process.

Storage

Eggs collected for setting should be kept in a dry, cold, and airy environment. Eggs
should not be kept for more than three days in hot temperatures, although they
can be maintained for up to ten days in cold weather or on hillsides. Eggs should
be stored in a cool place with the broad ends up. Eggs shaken very much during
transport will not be good for hatching.

Incubator and its Operation

A Textbook of Commercial Poultry Farming

Digital marketing

Digital has now become new normal especially after Corona Pandemic world
digital platform can be the perfect platform for the producers to directly sell the
w online from their farms or by making new partners online.

5.5 Egg Selection for Hatching Eggs laid by the hens without mating the cock will
not hatch out, as they are men

without any germ inside to develop into a chick. Eggs laid by hens without matt

cock will not hatch since they are sterile and lack a germ to develop into a chick

rapid development and transformation within an egg, a minute germ can be

conven

into a chick in 21 days. All of a hen's eggs are unfit for hatching. A few tips should

carefully followed when selecting hatching eggs are:

a. Fertility
Select fresh eggs collected from healthy and well-matured hens between 5-7 day
after mating and within 2 days of separating the cock will be fertile enough hatch.
Eggs taken quickly after letting in the cock for mating or long after the coc has
been separated may not be fertile.

b. Egg size and shape

The size of the eggs used for hatching is important since the size of the hatche
chick is strongly dependent on the size of the egg. Depending on the breed, the
egg for setting should be neither too large nor too small. It is always preferable to
choose eggs weighing about 58 g each. Avoid excessively large or small eggs Large
eggs hatch poorly and small eggs produce small chicks. Eggs that are uniform in
size and shape are preferable.

c. Eggshell

The eggshell should be equal in thickness, texture, and color so that warmth can
spread uniformly throughout incubation. Low hatchability occurs when the shell
texture is poor due to a calcium or vitamin D deficit. All eggs should be checked
for cracked shells before being utilized for incubation. Avoid eggs with cracked or
thin shells. These eggs have difficulty retaining moisture needed for proper chick
development. Penetration of disease organisms increase in cracked eggs.

d. Egg quality

Eggs should be gathered as soon as possible after laying, preferably within a week
of lying, to ensure that they are fresh and not stale. Fresh eggs laid on the day of
setting should not be set unless they have reached room temperature before
being set. Eggs that are 2 to 4 days old are ideal.

34 A Textbook of Commercial Poultry Farming

Culling and selection of layers

Culling refers to the identification and removal of non-laying or low producing he

from a laying flock for making benefit in return for the farmers. Removing the cull
bird will make more feed and space for more productive birds. It is a continuous
operation throughout the year and should be practiced on poultry farm, whether
small or large k is a commercial practice which is very important aspect of poultry
farming It shall determines the success of any poultry production.

Culling of chickens can be done at any stage of their life, whether at day old or at
the growing stage. For instance, if a day-old chick shows the tendency of
drowsiness inactivity and is thinner than other birds of the same breed, it should
be culled. Also, if a growing chick's feathers are growing at a slower rate, or it has
a protruded breast or deformed body, it should be culled. Sick or unthrifty birds
may show following characteristics;

Small pale combs and wattles,

Short, narrow, emaciated body,

Appearance of listlessness or droopy,

Eating less feed,

Drinking less water,

Generally indicating poor health.

Types of culling methods that are usually is practice to remove the inferior birds
are described below:

Introduction

Lack of proper knowledge about poultry production Poultry is an enterprise

requiring intensive care and management for its success But still we are lagging
behind in terms of scientific knowledge and techniques successful poultry
production. .

Scientific housing is the basic requirement for efficient poultry production. Most
of Improper maintenance of housing the poultry based farmers are from rural
areas where they still follow conventional for system of poultry production. Lack
of maintenance of bio-security
Bio-security measure should be kept in mind for the success of any enterprises.
Microorganisms invasion like bacteria, virus and theft have been troublesome in
the context of poultry farming in Nepal. Poor bio-security, inefficient disease
diagnosis and treatment are major problems for poultry farmers. Approximately,
95% of small-scale poultry entrepreneurs do not have any formal training on farm
management. Poor association of poultry farmers

6. For any enterprise to be successful, there should be a strong association among

the related sectors. Poor association among poultry farmers has created a
problem in value and supply chain which in itself is a major problem. 7. Price
fluctuation of poultry products

Instability in price of meat and eggs around different times of year can also be
taken as hindrance for the success of poultry enterprise in Nepal. Several ups and
downs in the unit price of poultry have been a challenging problem. 8. Lack of
grandparent stock farm

There is a lack of grandparent stock farms in Nepal. It hinders the chicks

production thus, increasing the price of chickens. Similarly, grandparent stock
farms and hatchery farms are not still flourished in our country. Limited number
of hatcheries farm have also added in the increment of chicks price. 9. Outbreak
of different diseases

Every year outbreak of different diseases like Bird Flu, Ranikhet. Gumboro.
Coccidiosis, Pullorum, etc. has resulted huge loss to poultry farmers.

10. Issues on public health

Haphazard use of antibiotics in poultry sector have increases issue of

antimicrobial resistance resulting in several public health hazards. Even veterinary
drugs are being sold without the prescription of a qualified registered
veterinarian.

11. Lack of slaughterhouse and processing plant Slaughterhouse and processing

plant are not evenly distributed in the country. Poor management of available
slaughterhouse is also an issue. Due to the lack of proper processing plant, poultry
enterprises is not being able to flourish.

expan

companies are the major

private hatcheries and feed industries have co

around 200 plus hatcheries in Nepal.

Present Status and Problems of Poultry Farming

Poultry sector is the growing sector in the field of agriculture. Agriculture contri
25.8% to national GDP of which around 13% is from livestock sector (MOALD
Poultry sub-sector alone contributes about 4% to national GDP and 8% to AG
Commercial farming sub-sector is providing direct employment opportunities to
than 1.5 lakh people. Poultry business is being challenged day by day. Some of the
problems are explained below:

1. Increased cost of production

The cost of feed ingredients is increasing day by day. It has increased per unit of
production of poultry, which can be taken as the major challenge for p Nepalese
farmers. Out of the total cost of production, high cost of feed treatment has its
share since production of raw ingredients is insufficient, especi maize sustains
only 40- 50% of demand for feed production.

2. Irregular supply of chicks

Chicks are the key components for poultry enterprises and the overall productio
totally dependent upon the quality of chicks bought. As in the context of N there
is not any appropriate legal standard for the quality assurance of chicks. has been
a burning issue in this sector.

Approved by Curriculum Development Center (CDC

7.
imported from India having poor quality.

1.3 Importance of Poultry Farming

Poultry is a domesticated species of bird reared for the production of feather, etc.
Domesticated birds are efficient converters of coarse grai products, agro-
industrial by products, some wastes from biological indur superior animal protein
having high biological value. Poultry is an importars it has the following economic
importance in Nepal.

1. Low initial investment

In comparison to other livestock, it requires less investment to start the Person

from low income group may also start the business on a small scale

2. Cheap source of protein: Study showed that the nutritional status in Nepal as:

36% of children suffer from stunting

10% from wasting

53% from anemia

41% of women of reproductive age suffer from anemia 17% from long term
energy deficiencies

Eggs and meat from poultry are regarded as cheaper sources of high quality food
and are very much useful to fight malnutrition problem in Nepal.

3. Employment opportunities

Poultry farming offers opportunities for unskilled semi-skilled personnel. It also

seeks for full-time or part-time employment. This sec direct and indirect
employment opportunities particularly for women. elderly people on the farm
operation transportation and distribution products poultry farms construction,
feed manufacturing, scientific manufacturing, vaccine and drug production, health
services, packaging, marketing, etc.

4. Source of income:
Poultry farming can be a major source for livelihood. Since birds start six months
of age, the farmers shall also start getting return early. Bro for market within 35
to 45 days. With a source of additional inc business, helps to improve the living
standard of the family.

Approved by Curriculum Development

balanced

assurance. Most of the

Introduction

Efficient utilization of by products from Agro-based industry

5. Among all the domesticated animals, broilers consume only 1.9 kg of feed
protem to produce 1.0 kg of protein. Large quantities of agro-industrial by-
products a also be used as feed ingredients for the poultry. 6. Use of poultry
products in other industries:

Poultry products can be used as a raw material in many processing industry Egg
shell is used for making mineral mixture. Yolk is used for preparing shampoo
paints and soaps. Fertile eggs are useful for vaccine production and discarded
eggs from hatchery are used to make animal feed. Poultry feathers are used to
make shuttle cocks and military materials like ladies hats.

7. Use of poultry manure as fertilizer:

Poultry manure is a rich source of nitrogen and organic material. The nitrogen
content of chicken manure in dry matter basis is 3.9%. Hence, it is highly regarded
as a fertilizer. A big volume of chemical fertilizer can be replaced by the use of
poultry manure.