broiler chickens
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Broiler Chickens. What is the brooder?. A home for the chicks for the first couple of weeks you are raising them Clean sawdust (wood shavings) should be in the brooder at all times It is very important that there is always food and clean water available - PowerPoint PPT PresentationTRANSCRIPT
Broiler Chickens
What is the brooder?
• A home for the chicks for the first couple of weeks you are raising them
• Clean sawdust (wood shavings) should be in the brooder at all times
• It is very important that there is always food and clean water available
• The beginning temperature of the brooder should be 90 degrees and should be decreased by 5 degrees each week that goes by
Is the brooder too hot or too cold?
Heat Lamp
Heat Lamp
Heat Lamp
Too hot. Chicks avoid the heat lamp and Migrate toward the outside of the brooder.
Just right. Chicks are scattered evenly throughoutbrooder and are eating and drinking.
Too cold. Chicks are bunched up under theHeat lamp
Handling chickens
• When young, be careful when handling the chicks
• As they age, it will be more difficult to pick up and move birds
• Be careful of wings and nails• Too much handling when older can stress the
birds and cause heart attacks
How much space does a chicken need?
• Each chicken will need 1 square foot of space • Waterers and feeders should be kept above
the shavings
Bedding
• Maintain clean bedding• Remove wet bedding daily and top dress as
needed • Pine shavings are the most ideal type of
bedding• We will have the chicks on newspaper for a
few days. Why do we do this?
Feed Management• Keep feed in cool and dry location
– Keep off the floor– Keep out insects, rodents and other animals
• Fresh feed should be added at least every morning
• Monitor feed consumption- if birds are not eating, there might be something wrong
How much lighting do birds need?
• In order to reach the proper weigh on time, you should have lighting on the chickens at all times 24/7
• Birds will start to gain weight very rapidly as they get older
Biosecurity• Measures taken to keep diseases away from
broilers– Bacteria, viruses and other disease-causing agents
• Three components– Isolation
• Keeping your flock from other animals– Traffic control
• Who or what visits your flock– Sanitation
• Keeping your equipment and buildings clean
Introduction to Poultry
Poultry involves: Egg layers Meat Chickens
TurkeysDucks
Geese
Quail
Guineas
PheasantsSquab
RatitesGame birds
Broiler Production History NCC
Year Days to Market
Market Wt. F:G Mortality
1925 112 2.50 4.70 18
2005 48 5.53 1.95 4
Change 57% 121% 58% 77%
Broiler Production
• 1934– 11,405 hatcheries– 24,224 eggs
average capacity– 276 million
eggs/time
Modern Day Broiler Production
• 2001– 323 hatcheries– 2.7 million eggs
average capacity– 862 million
eggs/time
“The Chicken of Tomorrow”• Arkansas contest – 1946• 1951 Finals sponsored by the Atlantic & Pacific Tea Company
(Supermarket Chain)– Vantress Hatchery, CA won
• Cornish X White Rock
USDA Labeling• Broiler or fryer
– Tender-meated with soft, pliable, smooth-textured skin and flexible breastbone cartilage
• Roaster or roasting chicken– Tender-meated with soft, pliable, smooth-textured skin and
breastbone cartilage that may be somewhat less flexible than that of a broiler or fryer
• Capon– Surgically unsexed male chicken (usually under 8 months of age) that
is tender-meated with soft, pliable, smooth-textured skin
Meat Birds
Classification Age (days)
Dressed Wt. (lbs) Use
Cornish 30 1.5 - 2 Whole Bird
Fryer<42 2.3 - 2.8 Fast Food
40 - 45 3 – 4.75 Retail (Whole, parts, cut-up)
Meat Birds
Classification Age (days)
Dressed Wt. (lbs) Use
Roaster 47 - 60 5 – 6.75 Further Processing
Capon(Castrated ♂) 98 - 105 7 - 9 Specialty
Broiler Production (Head)
0.86 billion – combined
0.5 – 0.9 billion0.5 – 0.51 billion
1.05 – 1.38 billion
Excluded < 0.5 billion NASS, 2006
0%
20%
40%
60%
80%
100%
1962 1972 1982 1992 2002
Broiler Marketing
National Chicken Council, 2007Year
WHOLECut-up
Further Processing
US Per Capita Consumption
0102030405060708090
100
1960 1965 1970 1975 1980 1985 1990 1995 2000
per c
apita
con
sum
ptio
n (p
ound
s)
Beef Pork Broilers Turkeys
USDA, 2001
U.S. Broiler Production (1934-99)
0
2000
4000
6000
8000
10000
19341939194419491954195919641969197419791984198919941999
mill
ions
of b
irds
USDA, 2000
Cycle of Broiler/Turkey Production
Broiler Supply Layers
Fertile Eggs
Incubators
Broiler Supply Pullets
Broilers
Chicks
Management• House (40 – 60’ X 500’)
– 50’ x 450’ = 30,000 broilers– Stocking density
• (NCC recommended)• Straight Run• Nutrition program• Lighting regime• Marketed ~42 days• Prepare for next flock
– 7 to 10 days– ~6 flocks/year
Live Wt. Wt./ft2
< 4.5 lbs. 6.5
4.5 – 5.5 lbs. 7.5
> 5.5 lbs. 8.5
Top 5 Broiler Companies, 2011
1 Tyson Foods Inc.
2 Pilgrim’s Pride Corp.
3 Perdue Farms Inc.
4 Sanderson Farms Inc.
5 Koch Foods
WATT Poultry USA (2011)