Poultry Farming Broiler Farming Crash Course

Broiler farm management profit extra income

What you'll learn
chick management day old chick quality -chick arrival -environmental control
provision of feed and water supply of nutrient-feeding program -drinking system -feeding system
health disease surveillance disease investigation - disease recognition biosecurity-vaccination
housing and environment ventilation system lighting programs
Requirements
interest in poultry farming
Description
Prior to placement, commercial broiler farms should be prepared to receive new chicks. If litter has been recycled, it may be turned, treated, and/or otherwise managed to reduce ammonia, pathogen ,and insect load. Houses will be heated to provide adequate temperature for the chicks and feed and water lines may be primed so that they are at room temperature prior to placement. Temperature maybe uniform within houses or a temperature gradient may be provided to allow chicks to betteradjust their individual temperatures. If a temperature gradient is provided, feeders and waterers should be placed so that birds can adjust their temperature and still have easily access to feed and water. In general, chicks are placed at a ground temperature of approximately 90-95°F (32.2-35°C) and temperature is decreased as the birds age at approximately 5°F (2.8°C)/week until the temperature is around 70°F (21°C). However, this greatly varies based on the management system and breed of bird so temperature should be adjusted based on flock behavior . Many commercial broiler houses have some or extensive environmental control and the ability to implement standard program flock profiles for temperature and ventilation. Chickens in these environments Temperature & ventilation Uniformity of ventilation is ideal to improve flock performance. Poor ventilation may pro-mote excessive litter moisture and increase the exposure of the chickens to enteric pathogens. Poor ventilation may cause excessive ammonia levels, which could be detrimental to the health and welfare of animals and employees  Excessive ammonia at the level of the chicks may be less detectable to a standing human and high levels can cause health problems such as corneal ulceration, conjunctivitis, and inflammation/deciliation of the trachea thereby predisposing birds to respiratory pathogens. Broiler processing Based on market needs, broilers will be processed at a target weight or age determined by the individual company. Loading chickens into transport vehicles to move to processing may be done at night or early morning to decrease physical and heat stress during loading. At the processing plant, misting or fans may help keep birds cool and reduce mortality while birds are waiting to be processed. In colder regions, heating systems may be needed. Handling of birds at processing, including unloading and shackling, should be done in a way to minimize trauma to the birds, which would not only be a welfare concern but would lead to increased condemnations. Birds should be rendered unconscious and/or euthanizedin a manner that does not cause undue stress, increase condemnations, or adversely affect food safety.

Overview

Section 1: Introduction

Lecture 1 introduction

Lecture 2 course introduction

Lecture 3 Broiler

Lecture 4 introduction 1

Lecture 5 flock genetic selection

Lecture 6 some pure breeds

Section 2: chick management

Lecture 7 Day old chick

Lecture 8 Broiler production is integrated process

Lecture 9 Broiler breeders

Lecture 10 Broiler hatchary

Lecture 11 receiving chicks

Lecture 12 preparing house receiving chicks

Lecture 13 adjust temperature relative humidity

Lecture 14 monitor chick behaviour

Lecture 15 crop fill test

Lecture 16 receiving chicks adjust temperature

Lecture 17 factors affecting chick quality

Lecture 18 measuring chick vent temperature

Lecture 19 brooding managment

Section 3: provision of feeding and water supply

Lecture 20 feed and water

Lecture 21 feeding system

Lecture 22 water as anutrient

Lecture 23 water consumption

Lecture 24 water quality intro

Lecture 25 water quality

Lecture 26 Drinking system

Lecture 27 feed program

Lecture 28 feeding watering automatic system

Lecture 29 adjustfeed water system

Section 4: lighting program

Lecture 30 lighting

Section 5: litter management

Lecture 31 litter management

Section 6: simple anatomy

Lecture 32 digestive system

Lecture 33 digestive system of chicken

Lecture 34 respiratory system

Section 7: health and disease surveilace

Lecture 35 Disease prevention

Lecture 36 cleaning procedures

Lecture 37 cleaning water system

Lecture 38 cleaning feeding system

Lecture 39 disinfection

Lecture 40 clean inning disinfection procedures practical

Lecture 41 Biosecurity procedures

Lecture 42 vaccination

Section 8: monitor health status and normal behaviour

Lecture 43 healthy normal birds appearance

Section 9: housing and environment ventilation system lighting programs

Lecture 44 Air contaminant

Lecture 45 ventilation open houses

Lecture 46 poultry housing general considerations

Lecture 47 ventilation in closed system

Lecture 48 ventilation types

Lecture 49 minimium ventilation

Lecture 50 negative pressure

Lecture 51 evaporative cooling

Lecture 52 cooling system filter papers

Lecture 53 tunnel ventilation

Lecture 54 controller

Lecture 55 layout of broiler farm

Lecture 56 broiler layout simple diagram

Section 10: poultry equipment

Lecture 57 poultry equipement

Section 11: economic of broiler farming

Lecture 58 economic trait of broiler farming

Lecture 59 cost and estimate for establishing broiler farm

Section 12: pre- processing management

Lecture 60 catching

poultry farming lovers