BONGA UNIVERSITY

COLLEGE OF AGRICULTURE AND

NATURAL RESOURCE

Department: Agricultural Economics

Course Title: Animal Production and

Management (AnSc1042)

12/05/2020 1
5. Poultry production and Hatchery Management

 The word poultry refers to all birds kept for the production of
eggs and meat for human consumption

 Poultry science deals with the study of principles and practices

concerning :-

 production,

 processing and

 marketing of poultry and its products

Generally it deals with management of birds

 5.1. Origin and classification of poultry

 The wild ancestors of the domestic chicken were originated, in

South East Asia

 The place of first domestication for the domestic fowl was in

South East India and

 Gallus gallus (red jungle fowl) had wide distributed and assumed
to be the chief ancestor of modern chickens

 Therefore, the domestic chicken is Called Gallus domesticus

Reasons for domestication of poultry were include:-

1. communication (pigeon);

2. vestment (ostrich),

3. pet (cage birds)

4. purpose of entertainment (cock fighting) and

5. beauty colour (fancy feather)

 However, nowadays, the main aims of domestication are egg and

meat production
5.1.1. Classification of chickens

Based on body weight or condition, chickens are classified into

three groups:-

i. Light breeds: Those breeds of birds weighing less than 2 kg

body weight

ii. Medium breeds:- those breeds of birds weighing between 2 to

3 kg E.g. New Hampshire

iii. Heavy breeds:-Those breeds weighing greater than 3 kg.

Based on purpose of keeping or utility, chickens are classified into
three groups:-

i. Egg type: Those breeds of birds that are selected for producing
high number of eggs

ii. Meat type: Those breeds of birds that have the capacity to
fatten with in short period of time E.g. Broiler can reach 2 kg
with in 60 days (8 weeks)

iii. Dual purpose type: Those breeds which are used for both egg
and meat E.g. Rhode Island Red
 5.2. Poultry production systems in Ethiopia

 The most dominant chicken types reared in Ethiopia are local

ecotypes, which show a large variation in:-

1. body position,

2. plumage (feather) colour,

3. comb type

4. productivity
 The chicken production system in Ethiopia has characterized by

1. less market oriented,

2. low input,

3. scavenging and

4. traditional management system consisting of local breeds

The indigenous birds are small in body size and low producers
of meat and egg

 For example, the productivity of scavenging hens is 40-60

small-sized eggs/bird/year
 5.2.1. Importance of chicken production

1. Immediate source of cash income and create job employment

 Income from chicken production is distributed throughout the

year

 Poultry provide jobs to all categories of people

2. Poultry meat and egg are essential foods (used for source food)

 Meat of chicken is higher in protein content than beef and other

meat (like mutton)

 Protein of egg is greater than milk, and any meat including

chicken meat

 Poultry meat contains less fat and is highly digestible

 Eggs are natural, complete and balanced food which contains all
nutrients in the correct proportion

 Their product is acceptable by most of the community

3. Requires low initial capital investment, small land and low
labour input

4. By-products of poultry have industrial usage

 Fertile eggs are used for preparation of vaccine and albumen

part of egg is used for parametrical use (medicine)

 The eggs also can be used for paints, adhesive, glue (gums) for
leather tanning, for preparation of cake and soaps since used as
additive
 5.2.2. Level of poultry (chicken) production systems in
Ethiopia

In Ethiopia there are three types of chicken production systems

1. free-range production system,

2. semi-intensive production system and

3. intensive production system

 1. The extensive system (Free-range chicken production
system)

 objectives of production are for household consumption and as

source of additional income for the household

 It is not profitable since it is not market oriented

 The chicken does not have their own constructed chicken house

 Chicken brooding and rearing is only the care they obtain form
their mother/hen
Advantages of extensive system
1. chickens are healthy
2. minimal infection with parasites

3. little or no labour input required

Disadvantages of extensive system
4. Difficult to control and manage the chicken

5. Eat sown seed

6. Large % of the eggs lost

7. High diseases transmission and occurrence of high death

8. chickens are less productive
2. Semi- intensive chicken production system

 it uses inputs like supplemental feed, vaccine, etc

 It has a small house which accommodate laying nest and feeders

which serves as chicken house for night time
Advantages of semi-intensive chicken production system
1. Requires less land

2. does not require expensive equipment

3. Complete control over operations
4. suitable for commercial egg production

5. eggs and birds can be protected

Disadvantages of semi-intensive chicken production system

6. Requires considerable amount of fencing and more elaborate

house
7. over stocking and exposure for different disease
3. Intensive chicken production system

 use more inputs (feeds and feeding, breed, health, housing and
other inputs)

 It is market oriented and the main objective of production is to

get better profit

 The chicken breed used is specialized improved breeds (layer or

broiler)
Advantage of Intensive chicken production system

1. land requirement is minimum,

2. prompt culling of unproductive birds,
3. proper control of diseases and predators,

4. good record keeping and high egg production

5. scientific feeding and management,
6. high degree of supervision,

7. minimum labour,
8. automation is possible and manure value is increased
Disadvantage of Intensive chicken production system

1. Require high capital investment,

2. problem of cannibalism and diseases outbreak

3. greater chance of worm and tick infestation

 5.3. Incubation and hatchery operation

 Incubator is basically a box that holds eggs while maintaining

appropriate environmental conditions

 Hatcheries are specialized facilities that receive fertilized eggs

from poultry breeder operations and care for them through:-

• storage, incubation, hatching, processing, and holding

Two methods of chick brooding:
1. Natural incubation (using broody hen) and
2. Artificial incubation methods
1. Natural incubation (using broody hen)

 Incubation of eggs with the use of broody hens which is

capable of hatching 8-12 eggs at the same time

 Local breeds of poultry are good incubators and good mothers

 However, modern breeds of poultry are selected for egg

production or are selected against broodiness

 Broody hen provide exactly the right temperature, humidity

and ventilation for the eggs to develop well
 Broody hens have the following signs of broodiness:

1. produce broody sound;

2. her comb shrivels up;

3. she occupies her nest and refusing to leave it and

4. she may try to gather other eggs from neighboring nests and
pushing them into her own, and

 if this behavior lasts for two days you can assume that the hen is
ready for brooding.
5.3. Incubation and hatchery operation
2. Artificial incubation methods

 It involves the use of an artificial incubator/heater

 An artificial incubator is a closed box in which there is accurate

control of temperature, humidity, and ventilation
Incubator has different parts such as

1) heater

2) ventilation openings

3) water container

4) egg trays

5) fans
Hatchability of eggs depends on:-

1. Temperature,

2. Humidity,

3. Ventilation

4. Orientation and turning.

Of these factors, temperature is the most critical

 5.4. Poultry houses
 Housing is essential to protect against :

1. predators,
2. thieves, and

3. rough weather (rain, sun, very cold winds, dropping night

temperatures)
Preconditions to be considered before chicken house
construction
1. Not swampy site/area

2. Water absorbent soil

3. access to transport, water, electricity and other infrastructures

4. far from homesteads

5. Presence of trees (wind break and as a shade)

6. good area/site for future expansion

Even though there are different types of chicken house around the
world, the following are the main types

1. All side open chicken house

2. One side open chicken house

3. All side closed chicken house

4. House with deep pit

 5.5. Poultry management

 Poultry management is the art and science of combing

►resources, capital and labour

► to produce and market poultry meat and eggs

5.5.1. Brooder management

Body temperature of chicken is 42°C (animals and humans

37.8°C)

in artificial brooding, heat sources is brooders/heaters to brood

the chicks like electric, charcoal and hay box

Distribution of chicks around and under the brooder indicates

status of heat conditions
5.5.1. Brooder management

Distribution of chicks around and under the brooder indicates

status of heat conditions

1. when the temperature is too cold, the chicks chirp sharply and
huddle together under the brooder

2. If the chicks move away from the brooder, pant, and are
drowsy, the temperature is too warm
5.5.2. Grower management

Growers are chickens at the age of 8-18 weeks for egg type of
chickens and broiler parent

They need good quality food, even better than that of the
hens

 If the weather is good and the place is safe from predators, let
them pick at some vegetation in addition to their normal
concentrated feed
5.5.3. Layer management

Layers are these poultry are between the age of 20-80 weeks
and lay eggs during this time

The intake of dietary energy is related to their rate of egg

production

 1% increase in egg production is associated with a 2% increase

in food intake

Laying hens consume 20% more food on egg forming days than
days when eggs are not formed
 5.5.4. Broilers management

 Broilers are chickens that are raised (reared) for meat

production

 The modern broilers require

1) feed and water,

2) environmental protection (temperature, air quality and light),

and

3) health protection.
For most poultry, the ideal growing temperature zone is
between 60 (15.60C) to 75 (23.90C) OF which is the temperature
range where heat production is at a minimum

If the heat is below the optimum then broilers eat more to
gain more heat from the feed

= Since more of the feed energy got to keeping themselves

warm and less in to weight gain lead to reduce production
If the heat is above the optimum then broilers the broilers try
to lose more heat through panting

=Panting cools by evaporative moistures from the respiratory

and it takes high energy

As the temperature increase they feed small to avoid heat load
from feed energy and lose weight gain lead to reduce
production
It is absolutely essential that broilers be fed a high-quality
broiler feed containing at least 20 percent protein.

One pie plate or cooking pan for feed and one chick waterer
per 25 chicks are needed the first 7 days

 Broiler chicks fed ad libitum for 42 to 56 days to an average

weight of 1.8 to 2.3kg

From 7 days to slaughter, provide one tube-type feeder per 20

to 25 broilers

One 9 litter waterer per 50 chicks is required from the first

through the fourth week

 One 9 litter waterer per 25 broilers is required after the fourth

week
Good sanitation program prevents parasite problems

 Remove the litter after each flock of broilers

 Keep old birds away from the broilers, and do not walk from
the laying house or pen into the broiler house without
thoroughly cleaning and disinfecting your shoes
1/3 of the top beak and a small part of the bottom should be
trimmed (removed) at 6-8 days old

Feather pecking or vent pecking can cause high levels of

feather loss in a flock and may develop into serious physical
injuries that can leading to cannibalism

 Cannibalism can lead to the death of a large proportion of the

broilers with in a flock

The incidence of serious physical injuries or cannibalism can

be reduced by beak trimming….. The End of the Chapter!!
In the cloaca, the digestive wastes mix with wastes
from the urinary system (urates). Chickens usually
void fecal material as digestive waste with uric
acid crystals on the outer surface—that is,
chickens do not urinate.
• The cloaca, also known as the vent, serves as a
temporary storage organ of the indigestible feed
• residues and uric acid. In adult males the sperm
ducts (tubes), or in females the tube (oviduct) in
• which the egg is formed, also have their openings
in the cloaca.
• n poultry the white topping on the faeces is the
chicken’s urine. It consists of uric acid, a totally
• insoluble substance in water and is stored as a paste in
the cloaca and excreted with the faeces. Uric acid is the
waste product from chemical reactions inside body cells
• and is passed into the blood stream.
• Function of the kidneys is to remove uric acid from the
blood by means
• of filtration he kidneys, see picture on the right, have
the ability to separate uric acid particles from the blood
• by means of a filtration process into the urinary tubes
that run to the cloaca.