BROILER MANAGE

MENT
Back To The Basic

Houses Preparation and Biosecurity

Chick Quality and Transportation
Feed Quality and Feeder
Water Quality and Drinker
Management and Knowledge
Good Production
CHICK QUALITY

 Broiler placements should be plan

ned to ensure:
✔ Differences in age and/or im
mune status of parent flocks are
minimized.
 One parent flock per broiler flock is the ideal.
 For large farm complexes, one production house
could be considered to be one flock.
PREPARATION FOR CHI
CK ARRIVAL
 Litter material should be spread evenly to a depth of 3–4 i
n (7.5–10 cm) and then levelled and compacted in the bro
oding area.
 The necessary equipment must be assembled in the appr
opriate configuration.
PREPARATION FOR CHI
CK ARRIVAL
 Equipment in the house (i.e., feeders,
drinkers, heaters and fans) should be arr
anged to allow chicks to maintain body t
emperature without dehydration and to f
ind feed and water easily.
 Configuration will depend on the broodi
ng system and on other equipment bein
g used.
PREPARATION FOR CHI
CK ARRIVAL

 Supplementary feeders and drinkers shouldbe placed in c

lose proximity to the main systems.
PREPARATION FOR CHI
CK ARRIVAL
 Houses should be pre-heated for a s
ufficient period to achieve target hou
se and litter temperatures prior to ch
ick arrival.
 Temperature should be monitored re
gularly to ensure a uniform environm
ent exists throughout the whole broo
ding area.
WATER AND FEE
D
WATER AND FEED

 Prior to chick delivery, a final check must be made of feed

and water availability and distribution within the house.
WATER AND FEED

 Drinker lines should be flushed and sanitized prior to bird

arrival.
 The water quality, purity, and temperature must be check
ed in advance.
 Water should be within the correct temperature range (65
–75ºF; 18–24ºC).
WATER AND FEED

 Contaminated water can spread disease and cause diarrhe

a, leading to dehydration and death in younger flocks.
 All chicks must be able to eat and drink immediately on pla
cement in the house.
WATER AND FEED

 Ideally, the chicks should be placed at the farm and provid

ed water and feed in less than 8 hours from time of hatch.
 Longer delays could lead to dehydration and chick weight
shrinkage.
WATER AND FEED

 If the chicks have been in transport for a long period (3 hr

s. up), providing water for the first 3 or 4 hours, and then
providing feed is suggested.
 It is imperative that chicks be encouraged to consume wat
er as soon as possible.
WATER AND FEED

 add some sort of sweetener substance, like sugar to the

water (4% solution) for the first few hours of life.
 The sugar helps to replenish the depleted energy in the ch
icks, and may stimulate the chicks to consume feed.
WATER AND FEED

 The sweet water can also may loosen

up the impacted intestine and prepare
the gut linings for the incoming feed.
After the addition of sugar, it is recom
mended to add a vitamin supplement t
o the water for the first three days of li
fe, to boost the chicks' vitality.
WATER AND FEED

 With the exception of water vaccination time, drinking w

ater must be adequately chlorinated.
 The chlorine level at the drinker level should be
 1PPM-nipple drinkers,
 2PPM-plasson drinkers, and
 3PPM-trough drinkers
WATER AND FEED

 A newly hatched chick is 85%

water. When 10% of this water i
s lost, it becomes a cull chick, an
d when there is 20% dehydratio
n, the chick could die.
It is important to hydrate the chi
ck adequately and promptly.
This will promote feed consumpti
on and better body weights.
WATER AND FEED

 If water and feed are consumed in sufficient amounts an

d correct brooding temperature and air quality are provide
d,
 A broiler chick should be able to quadruple(4x) the post
-hatch body weight by seven days of age.

DOC =40g
7 Days=160g
WATER AND FEED

 To monitor if ch
icks are consuming
adequate feed, it is
recommended to s
elect chicks and pa
lpate their crops.
 The crops shoul
d be quite full.
How to achieve 4x body wei
ght
1 Proper Feed Allocation

X X
OK
How to achieve 4x body wei
ght
2.Light Intensity at lease 20 lug at feeder level

X
How to achieve 4x body wei
ght
3. Water available all time
How to achieve 4x body wei
ght
4.Temperature adjust properly
How to achieve 4x body wei
ght
5.Ventilation
WATER AND FEED

 If the crop feels half empty or empty,

 there must be something wrong in the
management, and the above-discussed
points must be reviewed very carefully.
 It is never too late to act and make cor
rections, but a problem must be detect
ed before it can be corrected.
WATER AND FEED

 Supplemental feeders should be filled and placed in the br

ooding area in a proper ratio (e.g. with box lids – 1/100 ch
icks).
CHICK PLACEMENT

 If the mixing of chicks from differe

nt age breeder flocks is unavoidab
le, chicks should be grouped by br
eeder age as much as possible
 Ensure light intensity and duration
are set prior to chick arrival (2.5 f
oot candles / 25 lux; 23 hr).
CHICK PLACEMENT

 Expected delivery time of chicks should be established so t

hey may be unloaded and correctly placed as quickly as po
ssible.
CHICK PLACEMENT

The longer chicks are in tra

nsport boxes, the greater th
e degree of dehydration.
 This may result in early mo
rtality and reduced growth
potential.
Normal Mortality
Dehydration Mortality
CHICK PLACEMENT

Chicks must be tipped quic

kly, gently and evenly over
the brooding area.
 Empty boxes should be re
moved from the house as s
oon as possible.
CHICK PLACEMENT

 Chicks should be left to settle for 1–2 hr t

o become accustomed to their new enviro
nment.
 After this time, a check should be made t
o see that all chicks have easy access to f
eed and water and that chicks are active.
 Adjustments should be made to equipme
nt and temperatures where necessary.
CHICK PLACEMENT

These checks should be made every

4–6 hr after placement for the first 2
4 hr.
From two to three days of age, existi
ng feeders and drinkers should be re
positioned and adjusted and addition
al ones introduced as the illuminated
area is increased.
CHICK PLACEMENT

 During the early brooding period, feed should be provided in cr

umble form on supplemental feeders (1/100 chicks) so chicks h
ave easy access.
CHICK PLACEMENT

 Mechanical feeders should also b

e charged before arrival.
Remove 1/3 of the supplemental f
eeders on each of days 8, 9 and 1
0.
 Chicks should be gradually traine
d to the main feeding system with
in the first 10 days of placement.
BROODING MANA
GEMENT
THE CRITICAL POINT
BROODER MANAGEMEN
T
 The objective of proper brooding is to develop appetite as
early as possible.
 Feed intake will be reduced if chicks are kept at temperatu
res greater than those appearing in Table 2.2
BROODER MANAGEME
NT (Ross2003)

Temperature at RH of 60%. See also Table 2.3,

BROODER MANAGEMEN
T
 Two basic practices for brooding broilers are:
 Spot brooding
 Whole/partial house brooding
 Both systems are effective in getting chicks off to a good s
tart if managed properly.
Brooding
BROODER MANAGEMEN
T
 Brooder guards may be empl
oyed to assist in controlling e
arly chick movement.
 The contained area should b
e expanded from three days o
f age until finally removed by
five to seven days.
BROODER MANAGEMEN
T
 Chicks should be placed evenly thro
ughout the brooding area.
The use of stirring fans will enhance
air quality and uniformity of tempera
ture and RH.
 Refer to Figure 2.1 for typical spot b
rooding layout.
BROODER MANAGEMEN
T
BROODER MANAGEMEN
T
 Heat is provided by conventional canopy brooders.
 For maximum effectiveness, brooder guards should be use
d to keep birds confined to the desired area of heat, feed
and water.
BROODER MANAGEMEN
T
 In spot brooding, a temperature gradient is provided ( Ta
ble 2.2 ).
BROODER MANAGEME
NT (Ross2003)

Temperature at RH of 60%. See also Table 2.3,

Arbor Acre
AVIAN
COBB 500 Brooding Temper
ature
BROODER MANAGEMEN
T
• For whole/partial house brooding m
easured at feed and water sources;
• For spot brooding, measured at bro
oder edge. Assumes RH of 60%.
• Recommended temperatures will in
crease or decrease relative to ambie
nt RH. See Table 2.3
BROODER MANAGEME
NT (Ross2003)
BROODER MANAGEMEN
T
 Chick behavior is the best indicator of correct brooder tem
perature.
 With spot brooding, correct temperature is indicated by chi
cks being evenly spread throughout the brooding area (Fig
ure 2.2).
BROODER MANAGEMEN
T
VENTILATION
VENTILATION

 Air quality is critical during the broodin

g period.
 Ventilation is required during the broo
ding period to maintain temperatures
at the targeted level and to allow suffi
cient air exchange to prevent the accu
mulation of harmful gases such as car
bon monoxide, carbon dioxide and am
monia.
Harmful Gas
VENTILATION

 Establishing minimum ventilation rates from one day of ag

e will ensure fresh air is supplied to chicks at frequent, reg
ular intervals.
 Stirring fans can be used to maintain evenness of air quali
ty at chick level.
LIGHTING
LIGHTING

 Historically, lighting programs have co

nsisted of continuous light regimens t
o maximize daily weight gain.
 These regimens consist of a long con
tinuous period of light, followed by a s
hort dark period (e.g. 0.5–1 hr) to allo
w birds to become accustomed to dar
kness in the event of a power failure.
LIGHTING

 Other lighting programs have been d

evised to modify growth, minimize FC
R or reduce mortality.
 To stimulate early feed intake, any lig
hting program should provide a long
day length (e.g. 23 hr light) and adeq
uate intensity for the first seven days.
LIGHTING

 Light intensity at placement should be

2–2.5 foot candles (20–25 lux) at the f
eeder level, then be gradually reduced
so that by 28 days it is approximately
0.30–0.50 foot candles (3–5 lux).
 Light intensity should be uniform throu
ghout the house.
Lighting Program - AA
Hubbard classic and Hi-Y
MONITORING EARLY
CHICK PERFORMANC
E
MONITORING EARLY CHIC
K PERFORMANCE
 As a result of continued genetic gains in growth rate, broo
ding has become an increasingly greater proportion of the
life of the flock. In addition,
MONITORING EARLY CHIC
K PERFORMANCE
Seven-day body weight is highly
correlated to market age weight.
 It is strongly recommended that
a sample of each flock be weighe
d at seven days to evaluate grow
th performance against standard
s for the given product.
MONITORING EARLY CHIC
K PERFORMANCE
Scales used should be capable of wei
ghing in 1 g increments.
Minimum sample size should be 1 pe
rcent of the flock,
 With sampling done in at least three
separate areas of the house.
Refer to the attachments for product
weight objectives.
MONITORING EARLY CHIC
K PERFORMANCE
A general rule of thumb would be a
seven-day target of 4x dayold chick
weight.
 Average weights below 130 g shou
ld prompt investigation as to causat
ive reasons.
Seven days weight below 1g releas
e 6g at 42 days.
RELATIVE HUMI
DITY
HUMIDITY

Relative humidity (RH) in the hatc

her, at the end of the incubation p
rocess will be high (approx. 80 per
cent).
 Houses with whole house heating
, especially where nipple drinkers
are used, can have RH levels as lo
w as 25 percent.
HUMIDITY

 Houses with more conventional equipment (i.e., spot broo

ders, which produce moisture as a byproduct of combustio
n and bell drinkers, which have open water surfaces) have
a much higher RH (usually over 50 percent).
HUMIDITY

 To limit the shock to the chicks of transfer from the incuba

tor,
 RH levels in the first three days should be maintained near
70 percent.
HUMIDITY

 RH within the broiler house should be mo

nitored daily.
 If it falls below 50 percent in the first wee
k, chicks will begin to dehydrate,
 Causing negative effects on performance.
 In such cases, action should be taken to
increase RH.
HUMIDITY

 If the house is fitted with high-pressure

spray nozzles (i.e.,foggers) for cooling i
n high temperatures, then these can be
used to increase RH during brooding.
 Chicks kept at appropriate humidity lev
els are less prone to dehydration and g
enerally make a better, more uniform s
tart.
HUMIDITY

 As the chick grows, ideal RH falls.

 High RH from 18 days onward can cause wet litter and its
associated problems.
 As broilers increase in live weight, RH levels can be control
led using ventilation and heating systems.
INTERACTION BETWEEN
TEMPERATURE AND HUMIDITY

Chickens lose heat to the environment b

y evaporation of moisture primarily from
the respiratory tract.
At high RH, less evaporative loss occurs
increasing the birds’apparent temperatu
re.
The temperature experienced by the bir
ds is dependent on the dry bulb temper
ature and RH.
INTERACTION BETWEEN
TEMPERATURE AND HUMIDITY

High RH increases the apparent te

mperature at a particular dry bulb t
emperature,
Whereas low RH decreases apparen
t temperature.
The temperature profile in Table 2.
2, assumes RH in the range of 60
percent.
 Heat Stress Index Calculation
Temperature %RH
o
C 40 45 50 55 60 65 70 75 80 85 90 95 100
35.0 37.2 38.9 40.6 42.8 45.0 47.8 50.6 53.3 56.7 60.0 63.9 67.8 71.7
34.4 36.1 37.8 39.4 41.1 43.3 45.6 48.3 51.1 53.9 57.2 60.6 64.4 68.3
33.9 35.0 36.7 38.3 40.0 41.7 43.9 46.7 48.9 51.7 54.4 57.8 61.1 65.0
33.3 34.4 35.6 37.2 38.3 40.6 42.2 44.4 46.7 49.4 52.2 55.0 58.3 61.7
32.8 33.3 34.4 36.1 37.2 38.9 40.6 42.8 45.0 47.2 50.0 52.2 55.6 58.3
32.2 32.8 33.3 35.0 36.1 37.8 39.4 41.1 42.8 45.0 47.2 50.0 52.8 55.6
31.7 31.7 32.8 33.9 35.0 36.1 37.8 39.4 41.1 43.3 45.0 47.2 50.0 52.2
31.1 31.1 31.7 32.8 33.9 35.0 36.7 37.8 39.4 41.1 43.3 45.0 47.2 49.4
30.6 30.6 31.1 31.7 32.8 33.9 35.0 36.7 37.8 39.4 41.1 42.8 45.0 46.7
30.0 29.4 30.6 31.1 31.7 32.8 33.9 35.0 36.1 37.8 38.9 40.6 42.2 44.4
29.4 28.9 29.4 30.0 31.1 31.7 32.8 33.9 35.0 36.1 37.2 38.9 40.0 41.7
28.9 28.3 28.9 29.4 30.0 31.1 31.7 32.2 33.3 34.4 35.6 36.7 37.8 39.4
28.3 27.8 28.3 28.9 29.4 30.0 30.6 31.1 31.7 32.8 33.9 35.0 36.1 37.2
INTERACTION BETWEEN
TEMPERATURE AND HUMIDITY

 Table 2.3 shows the predicted dry

bulb temperature required to achie
ve the target temperature profile o
ver a range of RH.
 The information in Table 2.3 can be
used in situations where RH varies f
rom the target range (60 percent).
INTERACTION BETWEEN
TEMPERATURE AND HUMIDITY

 If RH is outside the target range,

 the temperature of the house at chic
k level can be adjusted to match that
given in Table 2.3.
 At all stages, chick behavior should
be monitored to ensure chicks are ex
periencing an adequate temperature.
INTERACTION BETWEEN
TEMPERATURE AND HUMIDITY

 If subsequent behavior indic

ates chicks are too cold or to
o hot,
 the house temperature shou
ld be adjusted appropriately.
Conclusion

 Before chicks arrive, inspect the house closely to ensure pr

oper setup.
 After a poor start, there is little time to compensate for th
e lost growth as a chick's life is only approximately 1000 h
ours.
Conclusion

 Thus, every hour represents 0.10% of the chick's life. In a

24-hour period, 2.4% performance can be lost.
 Many producers recognize that performance lost the first
day or first week will be reflected in final performance resu
lts.
HEAT STRESS
HEAT STRESS

 Heat stress negatively affects growth rate and livability.

 Effects of heat stress can be minimized by altering the en
vironment to reduce the temperature experienced by the b
ird.
CONTROL OF HEAT ST
RESS
 Normal body temperature of a broiler chicken
is 106ºF
(41ºC).
 Absolute temperature at which a broiler is und
er heat
stress is related to its age, temperature and RH.
 As a rule of thumb, for fully feathered birds,
a “heat stress index” (RH plus tempe
rature in ºF) of 160 is considered heat stress.
CONTROL OF HEAT STRE
SS
 The longer the exposure to high temperatures, the greater
the stress and its effects. (See Figure 2.8).
CONTROL OF HEAT STRE
SS
CONTROL OF HEAT STRE
SS
 Broilers regulate their body temperature by two
methods:
radiation/convection of heat and evaporative cooli
ng through
respiration.
 Within the temperature range 55–77ºF (13–25
ºC), heat loss is mainly accomplished through p
hysical radiation and convection to the cooler en
vironment.
CONTROL OF HEAT STRE
SS
 As the temperature rises above 86ºF
(30ºC) the majority of heat loss is ac
complished by evaporative cooling an
d panting, and increased respiration r
ate.
 The relationship between the two typ
es of heat loss and environmental te
mperature is illustrated in Table 2.4.
CONTROL OF HEAT STRE
SS
CONTROL OF HEAT STRE
SS
 Panting allows the bird to control body temp
erature by evaporation of water from the res
piratory surfaces and air sacs.
 The process uses energy. In conditions of hi
gh humidity, panting is less effective.
 Where high temperatures are maintained fo
r long periods, or humidity is very high, pant
ing may be insufficient to control body temp
erature and the bird may experience heat str
ess.
CONTROL OF HEAT STRE
SS
 As the bird passes into a condition of heat stress, rectal te
mperature rises, heart rate and metabolic rate increase an
d oxygenation of the blood decreases.
ACTIONS TO REDUCE
HEAT STRESS
 Lowering stocking density will reduce t
emperature experienced by the bird.
 Birds lose heat by evaporation of mois
ture during panting and therefore requ
ire increased amounts of drinking wate
r.
 Adequate fresh water should be availa
ble at all times.
 Insulation of storage tanks and water
pipes will help reduce heat stress.
ACTIONS TO REDUCE
HEAT STRESS
 Digestion generates heat; therefore, feeding during the ho
ttest part of the day should be avoided in open-sided hous
ing.
 A significant amount of heat is lost by convection and, at h
igh humidity, convective heat loss becomes more importan
t.
ACTIONS TO REDUCE
HEAT STRESS
 Increasing the air flow over the bird promotes heat loss by
convection.
 An air flow of at least 500 ft/min (152 m/min), measured
just above bird level, provides optimum heat loss by conve
ction.
ACTIONS TO REDUCE
HEAT STRESS
 In open-sided housing, this can be achieved by using supp
lemental, 36 in (91 cm) fans, placed at an angle of 32º, ev
ery 33 ft (10 m) across the house.
 Fans should be set to move air in the same direction as th
e prevailing wind.
ACTIONS TO REDUCE
HEAT STRESS
 High humidity reduces the effectiveness of evaporative he
at loss.
 The litter is a significant source of moisture in the chicken
house, so litter condition should be managed carefully.
ACTIONS TO REDUCE
HEAT STRESS
 Radiant heat from the sun will increase house temperature
, particularly if roof insulation is inadequate.
 Water sprinklers on the roof ridge will reduce this source
of heat.
ACTIONS TO REDUCE
HEAT STRESS
 In open-sided houses, plastic netting hung from the eaves
to cover 30 percent of the open area may be used as a scr
een against radiant heat.
 Install tunnel ventilation and evaporative cooling systems.
ACTIONS TO REDUCE
HEAT STRESS
 Refer to AviaTech bulletin on “Getting Broiler Houses Rea
dy for Hot Weather” (Vol I No 3).
NUTRITION AND HEAT S
TRESS
 Risks of feed spoilage due to mold growth and/or vitamin l
oss are increased at high temperatures.
 Feed storage time should be minimized.
NUTRITION AND HEAT S
TRESS
The two main changes which can be
made to diet composition to partially
compensate for heat stress are:
✔ Adjustment of nutrient levels to take
account of lower feed intake
✔ Reduction of heat increment of the f
eed
NUTRITION AND HEAT S
TRESS
 Increasing feed nutrient density will
be effective in reducing heat stress
providing the birds have the capacit
y to respond by increased growth.
 The effectiveness of this treatment
will depend on the temperature an
d the amount of stress experienced
by the birds.
NUTRITION AND HEAT S
TRESS
 As an approximate guide, feed intake is reduced by 5 perc
ent per degree temperature rise between 90º and 100ºF (
32º and 38ºC) compared with 1 percent to1.5 percent bet
ween 68º and 86ºF (20º and 30ºC).
NUTRITION AND HEAT S
TRESS
 If feed intake is down by 5 percent or 10 percent, then the
nutrient concentration should be increased in proportion.
 It is particularly important to adjust the amino acid, vitami
n and mineral fractions of the feed.
NUTRITION AND HEAT S
TRESS
 An increase in amino acid levels may be beneficial if feed i
ntake is reduced due to high ambient temperatures.
 Excess protein is broken down and eliminated from the bir
d by deamination and excretion, processes which have a h
igh heat increment.
NUTRITION AND HEAT S
TRESS
Under all circumstances of heat stre
ss, amino acid requirements should
be met at the lowest possible total p
rotein content.
 Sources of high quality protein and
synthetic
amino acids will help to achieve this a
im.
NUTRITION AND HEAT S
TRESS
 In addition to minimizing protein excess, the heat increme
nt of the feed may be reduced by substituting good quality
fat for carbohydrate.
 Fat inclusion may also stimulate intake and, under some ci
rcumstances, give a beneficial boost to energy intake.
NUTRITION AND HEAT S
TRESS
 Birds suffering heat stress exhibit reduced levels of plasma
carbon dioxide and bicarbonate.
NUTRITION AND HEAT S
TRESS
 Panting induces respiratory alkalosis,
which may be corrected by a variety
of supplements to either the feed or
the water (e.g. sodium bicarbonate).
 There is also a loss of potassium by
birds suffering heat stress, which ma
y be corrected by administration of p
otassium chloride.
CATCHING
CATCHING AND LIVE HA
UL
OBJECTIVE
 To manage the final phase of the production process so th
at broilers are transferred to the processing plant in optim
um condition, ensuring the processing requirements are m
et and humane treatment is maintained.
PREPARATION FOR CAT
CHING
 When using lighting programs, it is essential to return to 2
3 hr of light at least two to four days prior to depletion.
PREPARATION FOR CAT
CHING
 This will ensure the birds are calm during catching.
 A withdrawal ration must be fed in accordance with local l
egal regulations prior to slaughter to eliminate the risk of c
ontrolled feed additive residues in the meat.
PREPARATION FOR CAT
CHING
 Feed should be withdrawn 8–10 hr before processing.
 This period should include catching, transport and holding
time.
PREPARATION FOR CAT
CHING
 If feed withdrawal time is prolonged, water absorbed fro
m body tissues accumulates in the digestive tract resulting
in reduced yield.
 Fecal contamination may also be increased.
PREPARATION FOR CAT
CHING
 Unlimited access to water should be av
ailable for as long as possible prior to c
atching to reduce shrink loss.
 Prior to catching, all feeding equipment
should be raised above head height of
the catching personnel (i.e., >6 ft, 2 m
), removed from the house or positione
d to avoid obstruction to birds or perso
nnel.
PREPARATION FOR CAT
CHING
 In larger houses, separation of birds into pens will avoid u
nnecessary crowding.
 It will also allow access to water for birds not immediately
due for catching.
PREPARATION FOR CAT
CHING
 High humidity reduces the effectiveness of evaporative he
at loss.
 The litter is a significant source of moisture in the chicken
house, so litter condition should be managed carefully.
PREPARATION FOR CAT
CHING
 Light intensity within the house must be reduced to a mini
mum, but must be sufficient to allow safe and careful catc
hing.
PREPARATION FOR CAT
CHING
Blue light has been found to b
e satisfactory for this purpose.
The best results are achieved
when birds are allowed to sett
le after lights have been dimm
ed and when there is minimal
disturbance.
PREPARATION FOR CAT
CHING
 The use of curtains over main doors of the house is helpful
when catching during daylight hours.
PREPARATION FOR CAT
CHING
The opening of doors and removal
of birds will affect ventilation of the
rmostatically controlled environme
nts.
The ventilation system should be
monitored and adjusted carefully t
hroughout the catching procedure.
CATCHING AND HAULIN
G
 Most downgrading observed at slaughter will have occurre
d during the previous 24 hours when birds were being cau
ght and handled.
 Catching is an operation which should be planned carefully
in advance and supervised closely at all stages.
CATCHING AND HAULIN
G
 Handling of birds must be carried out by appropriately trai
ned, competent personnel in order to avoid unnecessary st
ruggling by the birds to minimize bruising, scratching or ot
her injuries.
CATCHING AND HAULIN
G
Broilers should be held by their feet
and shanks, never by their thighs.
 They should be caught and held by
both legs to minimize distress, dam
age and injury.
Birds should be placed carefully into
modules or crates.
CATCHING AND HAULIN
G
 Modules have been shown to result in less distress and da
mage than conventional crates.
 Crates or modules should never be overfilled.
CATCHING AND HAULIN
G
 The number of broilers per crate or module must be redu
ced in high temperatures.
 Transport time should be within current guidelines or reg
ulations.
CATCHING AND HAULIN
G
At all times, from loading to the holding
sheds, adequate protection from the ele
ments is essential.
Ventilation, extra heating and/or cooling
should be used when necessary.
 Bird stress will be minimized in trailers d
esigned to provide adequate ventilation.
CATCHING AND HAULIN
G
Heat stress will develop rapidly whe
n the transport vehicle is stationary,
particularly if on-board ventilation
is not available or in hot weather.
Vehicles should leave the farm as s
oon as loading is completed.
 Supplementary ventilation in the h
olding sheds should be available to
inimize heat stress.