MINISTRY OF YOUTH & SPORTS

February 2012

MODULE 5: LIVESTOCK
PRODUCTION

2

MODULE 5: LIVESTOCK PRODUCTION
(POULTRY Broiler Production)
Objectives:
Upon completion of this UNIT the participants should be able to:
To study the following livestock (Fisheries, Poultry, Apiculture, Cattle, Goats, Pigs and Sheep under the
following sub headings:
1.0 Identify and explain the two types of breeds of broiler birds.
2.0 Explain five factors of production.
3.0 Describe the effect of limiting factors on animal growth.
4.0 Explain the poultry industry in Fiji.
5.0 Construct a simple brooder and chicken shed.
6.0 Explain the nutrition and feeding of chickens.
7.0 Compare and contrast the differences between home mix feed and commercial feeds.
8.0 Define and calculate food conversion ration [FCR].
9.0 Explain the management of broiler birds, d/o market age.
10.0 Explain the backyard broiler production.
11.0 Identify the common disease e.g. coccidiosis and give a simple treatment.
12.0 Differentiate between the different types of recording systems.
13.0 Calculate the profit per bird, net profit and cost of production.















3

ANIMAL PRODUCTION AS ENERGY CONVERSION
All organisms need a constant supply of energy to maintain its life processes.
(i) The sun is the ultimate source of all energy on earth. Green plants are able to trap 0.2 2%
of the suns energy and convert it to chemical energy in plants.

(ii) The process by which green plants use carbon dioxide and water [in the presence of sunlight
and chlorophyll] to manufacture starch is known as photosynthesis.

Word Equation
Carbon Dioxide + Water +
ll Cholorophy
Sunlight
Starch + Oxygen
Chemical Equation
6CO
2
+ H
2
O + C
6
H
12
O
6
+ 6O
2

Animals derive their energy from the food they eat. The chemical energy contained in food is converted to
animal protein, carbohydrates and fats when it is eaten and digested by the animals.
With regards to poultry production, a scientist view a bird as a machine for converting chemical energy
stored in poultry meat. Under ideal conditions this energy conversion process can be very efficient.











Fig 1 Energy flow diagram of a chicken.



4

BROILER PRODUCTION
a) Breeds of Broiler Birds and their Characteristics:
In the earlier days, breeds of chickens such as Rhode Island Red, Australop, White Leghorn,
Plymouth Rock etc, existed.The present day birds are the products of intercrossing and extensive
selection between these breeds.
The common breeds of meat chickens used nowadays are the:
- Ross
- Tegal
- Cobb
- Ross/Tegal crosses.

Characteristics of meat chickens.
- Fast growth
- Lean meat
- More breast meat
- High production
- Better heat tolerance
- Excellent livability
- Lowest feed conversion ratios
- Less susceptible to disease outbreak

b) Factors of Production

i) Nutrition - the feeds of chickens must contain proteins, fats, carbohydrates,
vitamins and minerals.

Carbohydrates needed to supply energy to the body.

Proteins there should be a high percentage of protein in the diet. For chickens; Starter
contains 23%, Grower 21% and Finisher: 19% crude protein.
ii) Climate
Broilers require 16 26
o
C temperature for optimum growth. This is called the comfort zone
because in this range, chickens can live comfortably. It is also called the critical
temperatures.
iii) Breed
The main breeds of broilers are Ross, Tegal, Cobb, Ross/Tegal crosses. These breeds are fast
growing, produces more meat and are resistant to diseases.
iv) Management
Means looking after chickens properly. They should have adequate food and water at all
times. A high standard of hygiene has to be maintained.
5

v) Disease
Farmers must buy vaccinated day old chicks from a reputed hatchery. The the four diseases
of broilers are: Coccidiosis, Pullorum, Chronic Respiratory Disease and Infectious Bronchitis.
Diseases must be prevented by using strict hygiene.
c) Limiting Factors

Is a factor of production which is worse than all other factors. It is any factor that lowers the
production potential of a system by the greatest of margins.

a) Nutrition
- Nutrition is the process of supplying and receiving nourishment.
- A balanced energy and amino acids for fast growth and efficient feed conversion is
necessary.
b) Clean, cool water must be available at all times. Essential Vitamins A, B, C, D, E, K and
minerals like N, P, Ca, Mg, Nn, Fe ETC.
c) Excess movement can cause energy loss.
d) The chief limiting factor is disease, which will affect the growth rate and the quality of the
meat and therefore decreases production and profit of the farm. Other limiting factors may
cause a reduction in profit but disease can cause the greatest reduction to a total losses in
livestock.

d) POULTRY INDUSTRY IN FIJI

Commercial poultry production started in Fiji in 1936, with the introduction of Australop breed.

In 1952 other breeds such as Rhode Island Red and White Leghorn were introduced, and two
incubators were installed at Koronivia Research Station.

As the demand for day old chickens increased, another incubator was installed at KRS in 1958 and
the breeding stock was also increased. Chick sexing also started in the same year.

Almost all broilers are produced under contract Broiler Growing Agreement between the
growers and the processors. Under this system the processors pay for the day old chickens, the
feed, medication, transport etc. and buy fully grown birds between 7 8 weeks.
Concept of Limiting Factors.

In this case disease is the chief
limiting factor.


6


There are about 4, 945, 000 day old broiler chicks.
5, 700 tonnes of broiler meat produced annually.
There is 70% self sufficiency in the broiler industry (local consumption).
Some meat birds are also exported to other South Pacific countries.

Current Problems and Constraints of Broiler Industry:
- Lack of records.
- Lack of production base. (there is high dependence on imported inputs e.g. feed, drugs
etc)
- Lack of skills (management and nutrient requirements).
- Lack of feed.
- High cost of imported feed.
- Lack of diversification.

CONSTRUCTION OF A BROODER
A brooder is an equipment used to keep chickens [broilers] warm during early growth age.
A brooder is usually placed inside the poultry shed and the area is enlarged till the chicks reach about 21
days when the brooder is dismantled.
Up to 50 chickens can be easily brooded for about 10 days within a [150 x 90 x 45cm] wooden framed box
with 1.22cm *1/2+ wire netting.
The importance of Brooders:
1. Day old chicks do not have chicken layer of feathers like the mature hens so; so they need
protection from the variations in temperature (to create a warm and suitable environment for the
newly hatched chicks)
2. Allows the farmers to keep a closer supervision of this young chickens for heat stress, feeding and
water management.

Types of Brooders:
- Alternatively a hot or cold brooder can be made by using a large card box as shown in
the diagram below.
- The size and arrangement of a brooder will depend largely on the number of day old
chicks and the size of the project to be undertaken.
1. A Cold Brooder:
- No heat source is needed for this type of brooder.
- Chicks are managed in an enclosed area for 10 14 days and as they grow older the area
can be extended to fill the entire chicken house.
Materials:
a. Cardboard box
7

b. Deep litter material such as wood shaving
c. Feed and water troughs
d. White newsprint paper
How to set up a cold Brooder.
a) Place the surroundings with cardboard sheets inside the chicken shed in a quadratic four sided
shape.
b) Build the surroundings by holding the sheets of material in place.
c) For quadratic shapes, put extra fittings around the corners to overcome crowding and crushing
around these corners.
d) Add wood shavings at the floor level.
e) Make air holes at intervals on the sides of the box.
f) Place newsprint on the wood shavings.
g) Set up the feed and water troughs and introduce the chicks.







2. A Warm Brooder:
These type of brooders usually have a heat source like kerosene lamp or light bulb.
a) Kerosene lamp Brooders.
Materials:
- Kerosene and lamp
- Sheets of plywood, cardboard paper and masonite.
- Bagging material
- Chicken wire mash (1/2)
- Wood shaving
- Feed and water trough
- White newsprint paper
Steps in Constructing a Warm Brooder:
- Spread wood shaving at the base of the cardboard box.
- Spread white newsprint on top of the wood shaving.
A Cold Brooder

8

- Cut a hole at the middle of the box.
- Place a kerosene lamp in the middle of the brooder.
- Make few holes around the box for proper gas exchange.
- place drinkers into the brooder.
- Introduce the day old chicks and light the lamp.
- Spread broiler starter feed for the first day on the newsprint.
- On the second day, the chicks will be used to the food, place feeders in the brooder.

b) Light bulb Heated Brooder:
- A light brooder is used where electricity is continuously available.
- Cardboard, plywood or tin sheets.
- Wood shavings.
- Feed and water troughs.
- Chicken wire mesh.
- Bag or plastic strips.
How to Set Up the Light Brooder
1. Cut a hole in the cardboard or plywood and set it up on poles about 30cm high.
2. Place bags or plastic strips hanging over the boards.
3. Add deep litter (wood shavings) and spread newsprint on it.
4. Set the feed and water troughs.
5. Hang the light bulb through the hole.
6. Enclose the brooder with chicken wire mesh (1/2) to protect the chicks.


A brooder Provides the Following Basic Requirements that a Mother Hen would have Provided Naturally:
- Heat
- Water
- Feed
- Light
Fig. 6.1 and 6.2 illustrates a warm
brooder following the conditions
provided above.

9

- Adequate floor space
- Ventilation
- Protective environment or shelter
Chicken House (Pen) Construction
Some of the points that should be borne in mind when selecting a site for constructing a chicken pen are:
(a) The area should be well drained. It is best if it is a little higher than the surrounding ground.
(b) It should be about 16 metres away from other poultry sheds or peoples dwellings.
(c) The area should not have been previously used as a poultry yard. Disease causing bacteria and
worms could be in such a soil.
(d) The pen should be in a cool open space.
Some of the Characteristics of a Good Chicken House are:
a) It must be cool inside. The correct location and the use of air vents and insulating material
sisalation will achieve this.
b) It must be rainproof. The deep litter must never get wet, for this would encourage worms and
diseases.
c) It must keep out rats and mongoose. Chicken mesh wire is used for this purpose.
d) It must be lockable to keep out unwanted visitors and thieves.
HOUSE DESIGNS
The diagram which follows give the recommended designs for broiler houses. The choice will depend on
the size of the flock and the availability of materials.









F. NUTRITION AND FEEDING OF CHICKENS:
Nutrition: in the science of feeding animals, scientists studying animal nutrition can improve the balance of
different components of chicken feed thereby improving the quality of animals and their products.

10

In order to obtain efficient F.C.R, the food should be of high quality. It should contain the right type of feed
in the correct proportion and given at the right time.
The components of Chicken feed are:
- Carbohydrates
- Proteins
- Fats
- Minerals
- Vitamins and water

Nutritional Functions in Chickens
The feed is necessary for the maintenance, production and health of animals to achieve optimum results.
Table 1: SOURCE OF NUTRIENTS AND THEIR MAJOR FUNCTIONS
NUTRIENTS FUNCTION SOURCE
Carbohydrates
Starch
Simple and complex
sugars

Protein
1. Provides energy for
movement/work
2. Heat production


1. Normal growth
2. Body tissue
3. Necessary to produce
body enzymes and
hormones
1. Cereals e.g. corn and wheat.
2. Tubers/root crops e.g. sweet potato & cassava.
3. Palms e.g. copra meal and sago

1. Animal products e.g. bone, meat and fish meals.
2. Plant products e.g. soya bean and copra meal.
Fats and Lipids Concentrated energy more than
twice as much.
Found in plant oils, grains and animal by products, e.g.
copra oil, fish and meat.
Vitamins (Vit)

1. Fights diseases and
maintains good health.
2. Catalyst in metabolic
action
1. Green and leafy plants provide Vitamin C.
2. Microbial action provide Vitamin B.
3. Animal tissues provide Vitamin B and C.
4. Sunlight and milk provide both Vitamin E and K.
Minerals (especially
Calcium and
Phosphorus).


Water
1. Tissue growth and repair.
2. Hormone production.
3. Bone tissue formation.
4. Egg shell formation in
layer birds.


Most essential. It aids in abortion,
digestion, metabolism, transport,
excretion and regulation of body
temperature.
1. Small amounts in all feed.
2. Mineral supply, major source is a Limestone/coral
and for calcium.


1. Drinking water.
2. Water in feed.

Feeding of Broiler Chickens:
- Ensure that the feed is available to the birds at all times (adlibtum).
- Feed used should be fresh and in crumble or pellet form.
11

- Feeding should be done early in the morning and this is particularly important in hotter
months so that the birds are able to consume in the cooler part of the day.
- Do not overfeed your chickens.
- Choose the best feed for broilers considering the market age and weight of birds.

Kind of Feed % Protein Age of Broilers
Broiler starter crumbles 24 0 2 weeks
Broiler grower crumbles or pellets. 22 3 5 weeks
Broiler finisher pellets 20 6 7 weeks

- Chickens should not move more than one meter to reach either the food or water.
Excess movement would cause energy loss.
The Digestive System:














Fig. internal anatomy of a chicken, mainly of the digestive system.
Digestion
The chicken does not have any teeth and so swallows its foods whole. The food passes down the
oesophagus into the crop, which stores the food.

12

The crop gradually passes the food into the true stomach or proventriculus. In the stomach, gastric juice is
added to the food.
The food next enters the gizzard. It has a very tough, leathery lining, contains grit and is very thick-walled
and muscular. It grinds the food by contacting strongly every 20 30 seconds. The food is now in a very
fine state and passes into the small intestine where it is mixed with digestive juices and is made ready for
absorption into the body.
Two long sacs called the caecae are found at the lower end of the small intestine; which help in the
absorption of fluids.
The chicken has no colon, so the undigested food at the lower end of the small intestine; passes along the
rectum and through the cloaca to the outside.
Compare and Contrast the difference between home mix Feed and Commercial Feed
In the previous section, we discussed the components of chicken feed, their function and source.
Some of the feed ingredients are available locally and some are imported to formulate chicken feeds of
different types.
It is very important for the farmer to know how to prepare his home mix feed and if possible prepare a
good commercial Chicken feed.
The major objective of preparing Commercial or Home mix feed is to cut down on feed cost.
HOME MIX FEED:
- Is the feed produced by the Chicken farmer to feed chickens using local ingredients.
- Such feeds are not for sale.
- There is a regular supply of feed.
- Ensures consistency in feed quality.
- Reduces the cost of feeding/production.

Local Feed Ingredients:
Carbohydrates cereals (corn wheat); tubers, copra meal.
Proteins animal produce ( Bone, meat and fish meal).
Fats and Lipids Plant oils, grains, animal by products (copra oil and meat meal)
Vitamins green leafy vegetables, animal tissues, milk, cereal, grain feeds.
Minerals Limestone/coral sand (Ca).
Water Water in feed.
Commercial Feed:
- Is the feed produced by feed mills for sale to chicken farmers.
13

- Commercial chicken feed ingredients are bought from overseas or some are available
locally.
- A consistent supply of feed quality.
- Expensive than homemade feed.
- Increases transport costs.
- At times there is not a regular supply of feed.
- Sold in 25 or 50 kg bags.
- Recommended for commercial chicken farms.

Commercial feed is bought for the following reasons
- Lack of knowledge and skills about chicken feed formulation.
- High initial costs of equipment.
- To ensure regular supply.
- To ensure consistency on feed quality.

Define and Calculate Feed Conversion Ratio.
Feed Conversion Ratio (F.C.R) Is the ratio between the amount of food eaten to the increase in body
weight.
Calculation of F.C.R.
F.C.R. = Amount of Food eaten
Increase in Body Weight
For example: If a bird eats 20kg of feed in 8 weeks and puts on 5kg of body weight, then the FCR will be:
kg
kg
5
20
= 4/1

A good F.C.R. is 2:1
Explain the Management of Broiler Birds (Day Old Market Age)
Shed Preparation for Batch Intake
The suggested shed preparation method applies to the meat chickens (Broiler).
If the shed is new and has never been used than the preparation is simple. Just spray the shed with a
disinfectant and continue with procedures 4 9 laid down below. But if the shed had chickens in them
than follow these simple procedures.
1. After the last bird has left the house, we suggest that you immediately take out the moveable
equipment and remove the old litter, dust down the walls, top, wire netting and sweep clean the
floor. The removed equipment such as drinkers, tubes, trough feeders need to be soaked into
water for easy cleaning. If fans have been used, then dust down and wipe with disinfectant.

This means that for every 4kg of feed eaten
the body weight gain is 1kg. This is a poor
F.C.R.
14

2. Wash the shed with water and disinfectant such as formalin, biogram, chickguard, actisan and
microdot. To have a good clean out in order to minimize future disease risks the whole shed and
equipment have to be thoroughly washed and disinfected with the right disinfectant at the right
levels.

3. Flush the water tanks and water line using safol. Safol in noncorrosive to water tanks and is an
active cleaning agent for water lines removing the build ups due to medication etc.

4. After the shed has been sprayed with disinfectant and dried out, then spread clean, dry and non-
arsenic wood shaving on the shed floor.

Rate: 3-4 inches thick in the brooding area and 2-3 in the rest of the shed. If the batch intake is
soon, then set up the equipment making sure that all are in good working condition and worn parts
have been repaired or replaced. These include the feeding, drinking, lighting, ventilating, brooding
and medicating equipment.

5. It is always advisable that you consult the nearest M.A.F.F. office on you shed preparation and
layout.

6. In high risk disease areas, once the shed has been set up, there is another round of disinfecting
done to the sheds using a knapsack or mist blowers with powerful disinfectant such as formalin.
The shed is then closed up and spelled

7. One day before delivery of day old chicks, the shed needs to be opened up to allow fresh air in
order to remove any gaseous build ups. The equipment are rechecked to ensure they are working
properly.

8. The brooding curtains must be properly installed, heaters to be turned on, paper spread on
brooding area, water filled up in supplementary drinkers and feed spread lightly on the paper and
in scratch trays. All these must be done 5-6 hours before you get the chicks. The brooding
temperature should be around 31 32 degree Celsius to give a good start. For backyards the shed
is normally small, so it does not take long to heat up the area.

9. For feed to be used, please refer to your Crest poultry brochures that gives you detailed
information. For meat chicks we recommend you use broiler starter, while for layers, use chick
starter at the start. Most backyard farmers start their meat birds with chick starter but we
recommend to give an early boost start with broiler starter and then later on to the chicken starter.
Keep the birds on starter feed for at least 3 weeks.

Day Old Intake and Service Checks after Placement.
1. Chick Management - is understood that the shed is prepared completely now with all the
necessary equipment and heated to provide the best brooding temperature. Place the chicks
quickly into the brooder so that they can acclimatize themselves to feed, water and the
environment in the shortest possible time.

2. Lighting - Lighting should be uniform and bright in the brooding for chicks to find feed
and water. Practice a lighting pattern of 23 hour light and 1 hour darkness so that birds are able to
handle dark periods caused by power failures without panicking. This practice should be in place
for the rest of birds life.
15


3. Condition Observation - Two hours after placement return for checks on feed, water
and temperature. You will find out that the chicks have settled down by now. We encourage that
you observe the following conditions properly. Make a thorough and complete investigation to
ensure that all chicks are drinking and eating. If chicks are in conditions 1, 2, or 3, remedy the
situation properly by taking appropriate measures to correct condition 4 and prevent further
damage.












4. Service Checks - For the first 3-5 days place heavy emphasis on service checks. Short
interval checks to ensure chicks have the right temperature, plenty of food and water are
encouraged for optimum performance in future.

5. Ventilation - Check in ventilation. Proper ventilation of the shed becomes vital as the
chickens start ageing. The farmer should be alert and consider for ventilation depending on
prevailing outside conditions. Watch for chick behaviour as they will tell you when they are
uncomfortable. Chicks that are comfortable are generally quiet and well spread in the brooding
area.

6. Records - On the day of purchasing chicks, ask Crest hatchery salesperson to provide
you with a shed card which contains information on bird mortality, feed usage and other
comments. Also ask for growth card showing weekly weight gains for age.


Day old chicks from Crest hatchery being counted and recorded.
Source: AOG poultry farm 2009.


16

Record the number of chicks placed, the daily deaths and culls, feed consumption and weekly
weights.

Keeping of proper and accurate records cannot be over emphasized as through this you would be
able to gauge the direction you are heading into.

The First 10 Days
1. Make frequent service checks. Checks should concentrate around brooder and house temperature
changes on daily basis. Find out and do the best for the chickens comfort.
2. Feed and water should be at adlibtum at all times. Remove the supplementary drinkers and the
feeder trays by day 7 and replace them by using automatic drinkers and tube feeders that were
introduced at day 3.

If you are confident of your management than the tube feeders and automatic drinkers can be
introduced from day 1. The drinkers should be cleaned daily to ensure the chickens receive water
from a clean bowl at all times and prevent any contamination through feed and dust.
3. Remove and record dead birds daily.

4. It is strongly emphasised that litter be kept dry and friable at all times during birds life. Remove
and replace any wet litter, as these are starting points for breeding common diseases such as
coccidiosis and ammonia gas leading to respiratory diseases.

5. Brooder surrounds if any should be extended and birds given space as required. Base your
judgement on extending areas considering the outside conditions and the comfortability of the
birds. Do not hold birds too tight or crowded as this will lead to problems such as cannibalism,
respiratory diseases and finally deteriorating performance.

By day 10 all the surrounds can be removed and birds given the whole shed area in case of broilers.
In case of layers, the surrounds can remain for slightly longer period. Ensure that the light is
available in the whole shed if you are intending to feed the chickens at night.

6. From your personal judgment decide on ventilation. The ventilation system used should be able to
supply oxygen and remove carbon dioxide for the aging birds.

Most backyard farms depend on natural ventilation and it must be reminded that the side walls of
the shed are not too high that it would prevent the natural ventilation. During hotter months air
circulation is absolutely necessary and fans can be used to do this. Poorly ventilated sheds will
incur huge losses which a backyard farmers will not be able to afford.


Broilers birds raised in deep litter.
Source AOG poultry farm 2008.

17

Managing Meat Chickens 10 Days to Market Age
1. Regular Checks
Continue with your regular service checks on feed, water temperature and flock health. In hotter
months carry out service checks more frequently to avoid losses.
2. Equipment Weights
As the chickens age more attention should be given to the birds weight gains and to the heights of
feeders and drinkers.
Rule of thumb for drinker heights: Drinker lips should be leveled with the birds back.

3. Lights
Backyard meat chicken farmers should be able to program the use of lights. If farmers require birds
to grow in short time then night feeding is encouraged through the use of lights.
4. Ventilation
If the outside conditions are hot then it demands increased ventilation rates to reduce shed
temperature and make birds comfortable. Use fans for air circulation in heat situations to prevent
losses. Investments in fans would be paid off by increasing the number of birds to market.
5. Feed
Ensure that feed is available to the birds at all times. Feed used should be fresh and either in
crumble or pellet form. Feeding should be done early in the morning and this is particularly
important in hotter months
6. Medication
The major diseases isolated in backyard farming are worms, coccidiosis and respiratory diseases.
Consult MAFF immediately once there is a disease suspect. Medication is available at all Crest
Depots and MAFF.
7. Records
Continue with accurate recording of dead birds, feed used, medication and weight of birds are
through. This records your performance which could be calculated.
8. Market
Once the birds have reached the market weight they must be sold. Currently live sales demand for
birds of 3 5 kilograms.
9. Water
Sufficient water space is also essential on any restriction in water intake. One automatic bell type
drinker is sufficient for 80 100 adult broilers or two 2.5m water troughs should be provided.
18


Seven weeks old chicken being harvested for own use and for sale
Source: AOG 2009
Modern Backyard Chicken Farming.
1. How to become a modern backyard farmer?
Consult the staff of MAFF who would be most happy to advise you on the details of modern
backyard farming. Start right and achieve success. It is better to be sure than sorry.
2. Who can become a modern backyard chicken farmer?
MAFF encourages those people who are serious of becoming successful backyard farmers. People
who are committed and are prepared to work with chickens.
3. Why should you become a backyard farmer?
a) To make backyard farming as a livelihood for the family.
b) To have supply of cheap and quality protein for your family.
c) To have extra income and a source of organic manure for vegetable farming.

4. When should I become a backyard farmer?
Any time suitable. When you feel you have some cash purchase materials and equipment to raise a
small flock of birds.

5. Where to seek advice?
Consult MAFF Poultry Advisors.
What is required for Backyard Farming?
Housing
For backyard farming reasonably high lean to shed is acceptable with some roof insulation to prevent heat
stress. Thatched bure is excellent for backyard farming in tropical conditions such as ours.

Water supply
Water supply must be from a goo clean source. Plenty of water is needed for chickens. A header tank is
preferred and the size depends on the size of the flock. A 100 200 Gallon tank would be suitable.
19

Lighting
Now days electricity is available nearly everywhere. Use benzene light or hurricane lamp where there is no
electricity supply for warm brooder.
Heating
Need curtains on the side of the sheds to prevent draft. Kerosene stove and electric bulbs can be used as a
source of heat.
Disease Free Environment
Create a disease free environment. No domestic or wild birds to be allowed in the shed. Diseases cost the
farmers a lot of money, not only in medication but the animal health which may result in permanent
growth retardedness or disease outbreak.
MAFF emphasizes prevention rather than treatment, as time is short.

CHARACTERISTIC OF BACKYARD BROILER PRODUCTION
- It is popular or common in Fiji islands.
- It involves mainly improved breeds of chickens.
- Birds exist under natural conditions.
- There is low stocking density.
- Usually no management is carried out.
- There is lack of effective disease control. Program.
- No records are kept.
- Birds look for their own food by scavenging.
- Poor nutrition for birds.
- Feed and water is provided by owner.
- Birds provide meat to owners and extra can be sold for cash.

POULTRY DISEASES AND HYGIENE
1. Coccidiosis
Coccidiosis is a disease of the intestine of poultry caused by protozoa, giving diarrhea which is
usually blood stained.
Susceptibility
Young growing chicken especially under conditions of warmth and high humidity.
Cause
One of the may species of the protozoan parasite Eimeria.
Transmission
By eating oocysts (spores) from litter, water or feed.
20

Clinical Sign
Severe diarrhea with mucous or blood.
Treatment
Effective drugs (coccidiostats) such as Amprol (60ml/20 litres of water) or Toltro (10g/20 litres
water) for 5 10 days.
Prevention
- Use medicated feed.
- Keep the litter dry.
- Adopt strict hygiene.

2. Chronic Respiratory Disease (CRD)
A disease of young chickens caused by bacteria, mycoplasma galliosepticum.
Susceptibility
Poultry of all ages, signs more pronounced in young broilers.
Cause
Mycoplasma galliosepticum.
Transmission
Chickens hatched from infected eggs. Droplet inhalation from sneezing affected birds.

Clinical Sign
Signs usually develop slowly in the flock. Initially a watery nose and eye discharge, and then
coughing, sneezing, gurgling and panting. Poor growth rates and feed intake.
Treatment
Medication of drinking water with antibioticks such as Tylan (50 100 milligams/bird for 2 3
days). Aureomycin, or Terramycin, 25g/185 litres water for 4 to 5days.
Prevention
All-in-all-out policy with through cleaning and spraying of shed with Malathion between batches.
Allow for adequate ventilation. Do not overstock sheds.
3. Infectious Bronchitis (IB)
This is a highly contagious, virus disease of poultry in Fiji.
Susceptibility
Chickens of all ages.
21

Cause
A corona virus.
Transmission
The virus is readily spread from bird to bird or shed to shed in the air. It may persist in infected
sheds for up to 4 weeks.
Clinical Sign
Panting, coughing, sneezing, eye and nose discharge. Growth rate is affected.
Treatment
No specific treatment, however IB is often made complicated by CRD. Thus water medication with
antibiotics as for CRD is usually advisable.
Prevention
Vaccination of broilers at day old. Good management avoid overcrowding.
Aoo in all out policy with through cleaning of sheds.
4. Worms (Internal Parasites)
Internal parasites inhibit the intestine of chickens and cause poor growth rates and diarrhea.

Susceptibility
All poultry, however, younger birds are more severely affected.
Cause
- Large Round worms
- Caecal worm
- Capillaria worms
- Tapeworms
- Gapeworms - live in trachea

Transmission
The eggs of worms pass out onto the ground in the droppings develop into larva, and in the case of
round worms and caecal worms are swallowed by birds feeding on the ground.
Treatment
Barrium antimonyl tartrate when given as an inhalant is highly efficient agains gape worms whereas
Bithionol is effective against tapeworms. All other worms can be controlled by Aviverm, 18
milligram per 450g of body weight in the drinking water.
Prevention
- Good farm hygiene
22

- Good farm nutrition
- Remove wet litter
- Through cleaning of sheds

OTHER DISEASES OF POULTRY

DISEASE CAUSATIVE
OGANISM
SYMPTOMS HOW IT IS
SPREAD
CONTROL
5 Marex Virus Paralysis,
outstretched legs,
one forward and
one backward.
Presence of the
virus in the air
and by contact.
Destroy infected
birds, practice
good sanitation,
vaccination.
6 Fowl Pox Virus Lesions or blisters
on comb, wattle,
eyelids, face and
legs.
Presence of the
virus in the air
and by contact.
Vaccinate with
fowl pox vaccine
at 1 week old.
Remove infected
birds. Treat
infected area
with iodine.
7 New Castle Disease Virus Birds appear
depressed;
difficulty in
breathing;
twitching of head
and neck; quick
death.
Transmitted
through the
secretions,
saliva and
droppings from
infected birds.
Vaccinate with
New Castle
vaccine. Proper
sanitation.
8 Pullorum (Bacilliary
white diarrhoea)
Bacterium Death of chicks
first week after
hatching;
huddling of chicks;
ruffled feathers;
droopy heads,
shrill chirping, loss
of appetite, liquid
faeces.
Through the
eggs;
contaminated
feed and water.
Sanitation e.g.
disinfection, use
of healthy batch,
spraying
between
batches, destroy
carrier birds.
9 Common cold (Coryza) Bacterium Loss of appetite;
coughing and
sneezing,
difficulty in
breathing and
sneezing, swollen
head with cheese
like substance.
By contact with
sick birds.
Separate sick
birds. Provide
warmth. Use of
antibiotics and
medicated water
and feed.


23

RECORDING SYSTEMS:
Growing broiler chickens is a business a good poultry man must keep record of this business and carefully
analyse them. There is no way of telling how much profit is obtained from the broiler chickens if no
records are kept. Neither is it possible to determine methods of cutting down production costs.
Kinds of Records:
A. Physical Records:
(i) Daily Records:

Best kept in the shed itself, in a note book or a record card or a diary of
- Mortality (death)
- Culls (removal of unproductive and diseased birds)
- Number of bags of feed given to the birds
- Any other work done on the project
(ii) Weekly Records:

- Weigh 1% of the flock and record the average weight.
- Plot this weight on a standard graph and compare the performance.

B. Financial Records:
Records of Costs:
- Every time you buy something; this must be written down.
- Records expenditure item by item.
Buying of broiler day old chicks.
Buying of broiler feed, medication
Transportation costs
Equipment costs, etc.
There are two types of Costs
(i) Establishment Costs:
- This is the money we pay to buy items that will last a long time.
Lamp for brooder
Bungles for door
Lock and key etc.

(ii) Production Costs:
- This is the money we pay to buy items that are used up every time we have the broiler
farm running.
- We have to buy these things again when we have the next lot of chickens.
Cost of day old chicks.
24

Cost of feed.
Cost of medication for disease prevention
Cost of electricity, water etc.
Record of Returns
- This is all the money that is received when the chickens are sold.
- Bank all amounts received and do not use some cash to pay for items required.
Record of Payments
- It is a good to play all accounts by cheque and carefully record details on the butt of each
cheque.
These simple records then provide a good record for writing up a monthly income and expenditure
statement which will help advise the farmer of the
- progressive financial situation
- solving production problems


COST OF PRODUCTION, NET PROFIT AND PROFIT/BIRD
Example:
Number started - 50 day old Intake Date : 01:01:03
Killing Date : 18:02:03
No. of Days : 49
Cost of 50 D/O @$1.10 cents = $55.00
Cost of 2 bags of Broiler starter @ $22.oo/25kg bag = 44.00
Cost of 3 bags of Broiler grower @$21.00/25kg bag = 63.00
Cost of 3 bags of Broiler finisher @ $20.00/25kg bag = 60.00
Electricity Cost = 28.00
Transport Cost = 20.00
Drug (Tylan) = 25.00
25

Labour Cost = 60.00
$355.00
Mortality = 3 3/50 x 100 = 6%
Total No. of Birds sold at Crest -
Total No. of Birds sold at Home = 47 = 103.4kg L/Wt.
103.4kg Live weight @ $5.00/kg = $517.00
Net Return = 517.00 355.00 = $162.00
Profit/bird =
47
00 . 162
= $3.45
Average weight/bird =
47
103
= 2.2Kg
F.C.R =
3 . 103
25 8
= 1.9:1












26

REFERENCES:

1. AGRICULTURAL SCIENCE TEACHERS GUIDE UNIT 4, MINISTRY OF EDUCATION, SUVA, FIJI.

2. AGRICULTURE TEACHING NOTES, GROWING MEAT CHICKENS AUSTRALIAN DEVELOPMENT BUREAU,
NEW SOUTH WALES.

3. AJUYAH. A, 2001, AF273 LIVESTOCK PRODUCTION UNIVERSITY EXTENSION U.S.P SUVA, FIJI.