Broiler production should be an attractive enterprise for school projects and backyard poultry producers because of its fast rate of return. Within a school term of ten weeks, broiler can be raised from day old to market weight.
For the beginning poultry farmer it offers the unique opportunity to acquire basic poultry management skills, which can then be extended to larger flocks and other forms of livestock farming enterprises. Well-managed good quality broilers should be ready for market by eight weeks at which time they should be averaging 1.7 – 2 kg each.
1. Housing and Equipment
1a) Housing
The most practical system for broiler management is the “All in” and “All out” method whereby chicks are brought into one house at day old and reared to slaughter weight. They are then removed at once; the house is cleansed, washed, disinfected and allowed to rest for not less
than two weeks before a new set is brought in.
Housing designed for brooding only can be use during the cold months in the North but at other times the conventional open-sided houses can be used so long as the recommendation for optimum brooding conditions are observed.
1b) Equipment
The equipment for broiler production are as described under brooding management because the watering chore takes more time than other routines, it is advisable to install and automatic water system.
Automatic watering only requires an overhead tank, a pump to deliver water into the tank and the automatic waterers. Once the tank is full, water fills the waterers naturally by the force of gravity. However, it is important to check the watering lines everyday to ensure that there are no blockages.
1c) Feeds and Feeding
Broiler feeds are high energy, high protein-containing feeds designed to promote rapid growth. There are two types of broiler feeds available commercially. The broiler starter which should be fed for the first one -five weeks and the broiler finisher should be fed from five weeks to finish.
Although both feeds can have the same energy level (300 ME Kcals/kg of diet), the broiler starter should have a higher protein (23 per cent) than the finisher (20 per cent). Studies by Olomu and Offiong (1980) have shown that good quality vegetation protein can be used as the sole source of protein in finishers but not in starters.
Read Also: Methods of Preparation for the Arrival of Poultry Chicks
Hence there is the need to ensure that broiler feeds contain a good quality to meet the indispensable amino acid requirements. Good quality feed is an absolute necessity for the successful production of broilers and other poultry.
Broilers are usually fed at libitum. The use of artificial lights to stimulate feeding day and night can increase feed intake and promote a more rapid growth. To make feed available all the time means that care must be taken to minimise feed wastage as this tends to increase with such liberal feeding practices.
The amount of feed required to raise a set of broiler would depend on the quality of feed, the duration for which the broilers are kept and the amount of feed wastage. The consumption of starter mash should be between 1.5 – 2.0 kg/bird from 0 – five weeks, while the amount of broiler finisher should be between 3 – 4kg/bird. Table 11.1 summarises the requirement per 100 broilers.
Table: Broiler and Requirements per 100 Birds
Feed Name | Age to Feed | Quantity/100 birds | |
Kg | No. of 25kg bags | ||
Broiler Starter | 0 – 5 weeks | 200 | 8 |
Broiler Finisher | 5 – 9 weeks | 300 | 12 |
Table: Broiler Management Guide
Week | Age of Birds (weeks) | Activity |
0 – 2 | – | • Sweep, wash and disinfect house. Assemble all equipment and check to ensure they are in working order. Carry out house repairs if needed. |
1 – 2 | 0 | • Allow house to rest |
2 – 3 | 0 | • Set brooder house ready for arrival of chicks. |
3 – 4 | 0 -1 | • Arrival of chicks • Provide optimum brooding care • Vaccinate birds against Newscastle disease, marcks and Gumboro before 10 days of age. |
4 – 5 | 1 – 2 | • Continue Brooding care • Complete vaccinations as above |
5 – 6 | 2 – 3 | • Gradually reduce supplementary heat. |
6 – 7 | 3 – 4 | • Gradually reduce supplementary heat. |
7 – 9 | 4 – 6 | • Discontinue supplementary heat • Vaccination against Newscastle disease, Gumboro and Fowl pox • Change feed to broiler finisher • Change to adult feeders and drinkers. |
9 – 10 | 6 – 7 | • Activate the machinery for marketing |
10 – 11 | 7 – 8 | • Complete arrangements for marketing |
11 – 13 | 8 – 10 | • Sell off broilers • Sweep, wash and disinfect house and get ready for new set |
Management Routines: Daily and periodic routines during brooding have already been described. However, broiler production had the following peculiarities: No de-worming is necessary. Check weights weekly by sampling about five per cent of the birds.
Read Also: Poultry Brooding Management Practices