BROILERS PRODUCTION TRAINING MODULE

transcript

Broilers production training module

KALIPHA BROILERS PRODUCTION MANUAL

CONTENTS: 1. Introduction

2. Pre-placement

3. Chick placement

4. Post placement of chicks

5. Growing Phase

6. Ventilationmanagement

7. Water management

8. Nutritionmanagement

9. Biosecurity

10. Bird health

11. Chicken diseases

12. Record keeping

BROILERS PRODUCTION TRAINING PROGRAM

•HousingDesign•Equipment•Wholehouse•Pre-placement•Chickplacement

•Postplacementofchicks•Growingphase•Ventilationmanagement

•Watermanagement•Nutritionmanagement•Biosecurityprocedure

•BirdHealth•Recordkeeping

DAy 11. INTRODUCTIONBroilerproductionistheraisingofbirdsforthepurposeofproducingmeatforfood.Thesechickensarespecificallybredformeatproductionandtheyhavedifferentbodyframeandnutritionalrequirementsthanotherbreedsi.elayers.Becauseoftheirbodytype,theygrowextremelyfastandreachbutcheringweightinaslittleassixweeks.Thefirstrequirementforgrowingbroilersisadequatehousing.Becausebroilerproductionisessentiallyachick-broodingoperation,thehouseshouldcontainequipmentsothatsuchfactorsastemperature,moisture,airqualityandlightcanbecontrolledeasily.Itshouldalsoprovideforefficientinstallationandoperationofbrooding,feeding,wateringandotherequipment.

2. PRE-PLACEMENTAkeysuccessfulbroilerrearingstartswithhavingasystematicandefficientmanagementprograminplace.Thisprogrammuststartwellbeforethechicksarriveonsite.Aspartofamanagementprogrampre-placementhousepreparationprovidesabasisforanefficientandprofitableflockofbroilers.Thefollowingchecksneedtobemade:

Equipment check:

Afterconfirmingthattheequipmentcapabilitiesmeetthenumberofchickstobeplaced,installthenecessarybroodingequipmentandcheckthatallequipmentisfunctional.Ensurethatallwater,feed,heatandventilationsystems are properly adjusted.

Heater checks:

Verify that all heaters are installed at the recommended height and are operatingatmaximumoutput.Heatersshouldbecheckedandservicedanadequatetimebeforepreheatingcommences.

Thermostat check:

Thethermostatshouldbeplacedatbirdheightandinthecentreofthebroodingarea.Temperaturerangesshouldberecordeddailyandnotdeviatebymorethan2degreesCelsiusovera24hourperiod.

Floor temperature check:

Housesshouldbepreheatedsothatboththetemperature(floorandambient)andhumidityarestabilized24hoursbeforeplacement.Toachievetheabovetargetpreheatingneedstocommenceatleast48hoursbeforechickplacement.

Chicks do not have the ability to regulate body temperature for the first five days and thermo regulation is not fully developed until 14 days of age.Thechickishighlydependentuponthemanagertoprovidethecorrectlittertemperature.

Ifthelitterandairtemperaturesaretoocold,internalbodytemperaturewilldecrease,leadingtoincreasedhuddling,reducedfeedandwaterintake,stuntedgrowthandsusceptibilitytodiseases.Atplacement,floortemperaturesshouldbeatleast32degreesCelsiuswithforcedairheating. Littertemperatureshouldberecordedbeforeeachplacement.Thiswillhelptoevaluatetheeffectivenessofpre-heating.

Minimum ventilation check:

Minimumventilationshouldbeactivatedassoonasthepreheatingbeginstoremovewastegasesandanyexcessmoisture. Drinker check:

14-16drinkers/1000chicksshouldbeprovidedwithinthebroodingarea.Alldrinkersshouldbeflushedtoremoveanyresidualsanitizer. Feeder check:

•Removeallwaterremainingfromcleanoutpriortofilling•Feedshouldbeprovidedasagoodqualitycrumble•Donotplacefeedorwaterdirectlyundertheheatsourceasthismayreducefeed and water intake.

3.CHICkPLACEMENTSpacingchicksofsimilarageandflocksourceinasinglehouse.Placementperhouseshouldensurean“allin-allout”regimeismaintained.Chicksmustbecarefullyplacedandevenlydistributednearfeedandwaterthroughoutthebroodingarea.Lightsshouldbebroughttofullintensitywithinthebroodingareaonceallchickshavebeenplaced.Monitorthedistributionofthechickscloselyduringthefirstfewdays.Thiscanbeusedasanindicatorforanyprob-lemsinfeeder,drinker,ventilationorheatingsystems.

Chick quality

Characteristicsofagoodqualitychick:

• Well-dried,long-fluffeddown.• Brightroundactiveeyes.• Lookactiveandalert.• Havecompletelyhealednavels.• Legsshouldbebrightandwaxytothetouch.• Chicksshouldbefreefromdeformities(i.e.crookedlegs,twistednecksandcrossbeaks).

4.PoSTPLACEMENToFCHICkSEnsurethatboththefeedersanddrinkersareinadequatesupplyrelativetothestockdensityandareappropriatelyplaced.Feedersanddrinkersshouldbeplacedincloseproximitytoeachother.

Bell Drinker Check:

• Heightshouldbemaintainedsuchthatthelipisatthelevelofthebirdsback.• Frequentassessmentandadjustmentisessential.• Mustbecleaneddailytopreventbuild-upofcontaminants.• Watershouldbe0.5cmfromthelipofthedrinkeratadayofageandreducedgraduallyaftersevendaystoa depthof1.25cmorthumbnaildepth.• Allbelldrinkersshouldbeballastedtoreducespillage.

Feeder check:

• Feedshouldbeprovidedincrumbformandplacedontraysorlids.• Feedersshouldberaisedincrementallythroughoutthegrowingperiodsothatthelipofthetroughorpanis levelwiththebirdsbackatalltimes.• Thefeedlevelwithinthefeedersshouldbesetsothatfeedisreadilyavailablewhilespillageisminimized.

Never allow the feeders and the drinking bells to run empty at any time.

DAy 25. GRoWINGPHASEBroiler producers must place added emphasis on supplying feed that will produceaproducttomeettheircustomer’sspecifications.Growthmanagementprogramsoptimizingflockuniformity,feedconversion,averagedailygainandliveabilityarelikelytoproduceabroilerthatmeetsthesespecificationsandmaximizesprofitability.Theseprogramsmayincludemodificationoflightingandfeedingregimes.Everytimeyouenterapoultryhousetheseactivitiesneedtobeobserved:

Temperature Humidity Guide:

Lighting

Lightisakeyfactorforagoodbroilerperformanceandflockwelfare.Theamountoflightandlightintensityaltersbroileractivity.Correctstimulationofactivityduringthefirst5-7daysofageisnecessaryforoptimalfeedconsumption,digestiveandimmunesystemdevelopment.Reducingtheenergyrequiredforactivityduringthemid-portionofthegrowingperiodwillimproveproductionefficiency.Uniformdistributionoflightthroughoutthehouseisessential.Itisimportanttoprovide24hourslightonthefirstdayofplacementtoensureadequatefeedandwater intake.

Standard Lighting Program:

Age-days RelativeHumidity% Temperature in degrees Celsius0 30-50% 32-337 40-60% 29-3014 50-60% 27-2821 50-60% 24-2628 50-65% 21-2335 50-70% 19-21

Age-days Hoursdark0 01 1100-160 grams 1222 1123 1024 929 830 731 6

Lighting program benefits:

•Aperiodofdarknessisanaturalrequirementforallanimals•Energyisconservedduringresting,leadingtoanimprovementinfeedconversion.•Mortalityisreduced,andskeletaldefectsarereduced.•Thelight/darkperiodincreasesmelatoninproduction,whichisimportantinimmunesystem development.•Birduniformityisimproved

6.VENTILATIoNMANAGEMENT(MINIMUMVENTILATIoN)Theminimumamountofventilationisrequiredtomaintainfullgeneticpotential.Todothisensuresanadequatesupplyofoxygenwhileremovingthewasteproductsofgrowthandcombustionfromtheenvironment.Therequirementsofacorrectlyoperatedminimumventilationsysteminclude:

• Theprovisionofoxygentomeetthebirdsmetabolicdemand.• Thecontrolofrelativehumidity• Themaintenanceofgoodlitterconditions.

DAy 37.WATERMANAGEMENT Waterisanessentialnutrientthatinfluencesvirtuallyallphysiologicalfunctions.Watercomprises65-78%ofthebodycompositionofabirddependingonage.Factorsincludingtemperature,relativehumidity,dietcompositionandrateofbodyweightgaininfluencewaterintake.Goodwaterqualityisvitaltoefficientbroilerproduction.

Drinkers:

• Ensurethatwaterismadeavailabletoallchickensatalltimes.• Ensurethatwaterisreadilyaccessibletoallchickensinsidethehouse• Ensurethatwaterdoesnotcreateanuncomfortableenvironment• Alldrinkersinsidethehousemustbefullyfunctional• Non-functionaldrinkersmustberepaired/replacedpromptly• Drinkersmustbewashed3timesaweek• Whenskipadayisoperational,theyarewashedduringoff-feedday• Theyarealsowashedbeforeadministeringadrinkingwatervaccine

8.NUTRITIoNMANAGEMENTBroilerdietsareformulatedtoprovidetheenergyandnutrientsessentialforhealthandefficientbroilerproduction.Thebasicnutritionalcomponentsrequiredbythebirdsarewater,aminoacids,energy,vitaminsandminerals.These components must act in concert to assure correct skeletal growth and muscledeposition.

Selectionoftheoptimumdietsshouldtakeintoconsiderationthesekeyfactors:

• Rawmaterialavailabilityandcost.• Separatesexgrowing.• Liveweightsrequiredbythemarket.• Thevalueofmeatandcarcassyield.

Phase feeding:

Nutrientrequirementsgenerallydeclinewithbroilerage.Fromaclassicalstandpoint,starter,growerandfinisherdietsareincorporatedintotheprogramofbroilers.However,birdnutrientneedsdonotchangeabruptlyonspecificdays,butrathertheychangecontinuouslyovertime.

Feed withdrawal:

Duringthisperiod,specialattentionshouldbedirectedtowardsmedicationandvaccinewithdrawaldatestoensurethereisnoresidueretainedinthecarcassatprocessing.Recordkeepingisessentialinthisdetermination.

9. BIOSECURITY PROCEDUREWhat is biosecurity?

Biosecurityistheprotectionofbiologicalentitiesfromfactorsthatinfluenceitsadaptation,performanceorsurvival.Biosecurityisoftenunderstoodtobelimitedtodiseasecontrolandtendstoforgetalltheotherstressfactorsthatadverselyaffecttheanimal.Mostoftenitiseasiertominimizetheenvironmentalandmanagementstressesthantoeliminatetheriskofdiseasechallengeorexposure.

Showering

Showeringisdonewhenenteringandleavingthetransitchangeroombeforeandaftervisitingthesite.

How it is done?

• Personalbelongingsaretobeleftinthecaroratthetransitchangeroom• Enterthroughthedirtysideoftheshowerafterdippingshoesintothefootbathatentrance• Takeoffallofyourpersonalclothing• Stepintotheshowercubicle• openshowertapstotherequiredtemperaturelevel• Wetthewholebody• Smearthewholebodywiththecorrectsoap• Rubitthoroughlyontothebody• IfsoapisnotavailableDoNoTSTARTToSHoWERuntilsoapismadeavailable• Itisabsolutelycriticalthathairisproperlywashedwithshampooorsoap• Blowoutnoseduringtheprocessofshowering• Brushfingernailswithnailbrush• Rinseoffthesoapfromthebody• Dryupthebodywithacleantowel• Stepontothecleansideofthetransitshowerandputontransitclothing• Exitthetransitshowerthroughthecleanside

Why is it done?

• Tominimizetheriskofcarryingdiseasesfromthedeparturepoint, e.g.home,othersite,oranyotherpointofdeparturebeforecomingtothesiteconcerned• Manypathogenssurviveinnasalpassages,hair,earsetc.forseveraldays• Tokillorisolatediseasecausingmicro-organisms

Consequences if not done or improperly done

• Increasingtheprobabilityoftransmittingdiseasesontoaclosedsite• Causeeconomiclossestothecompanyandemployeesasnoincentives/reducedincreaseifcompany does not do well• Poorperformanceofbirds

day 410.BIRDHEALTHPreventionisbyfarthemosteconomicalandbestmethodofdiseasecontrol.Preventionisbestachievedbytheimplementationofaneffectivebiosecurityprograminconjunctionwithappropriatevaccination.Howeverdiseasescanovercometheseprecautionsandwhentheydo,itisimportanttoobtainadvicefromveterinaryprofessionals.Caretakersandservicepersonnelshouldbetrainedtorecognizeproblemsthatmaybeattributedtodisease.Theseincludewaterandfeedconsumptionpatterns,littercondition,excessivemortality,birdactivityandbehaviour.Promptactiontoaddresstheproblemisessential.

Vaccination

Water vaccination guidelines:

• Flocksshouldingestallvaccinewithin1-2hoursofadministration• Ensurethatthevaccineisstoredatthemanufacturer’srecommendedtemperature• Vaccinateearlyinthemorningtoreducestress,especiallyintimesofwarmweather• Avoidusingwaterrichinmetallicions• Ensurerapiduptakeofvaccinebydeprivingthebirdsofwateramaximumof1hourbeforeadministration ofvaccinebegins• Walkthroughthebirdsgentlytoencouragedrinkinganduniformityofapplication• Recordvaccineproducttype,serialnumberandexpirydate Monitoring water vaccination intake:

• Starttomonitorafterbirdsreceivevaccine• Select100birdsinthehouseandcheckhowmanyhavedyedtongues,beakorcrops.• Dividethehouseintofourpartsandcheckthestainingfrom25birdsperhousedivision• Calculatenumberofbirdsonapercentagebasiswithstaining.• Vaccinationisconsideredsuccessfulwhen95%ofbirdsshowingstaining.

Spray vaccination guidelines:

Sprayvaccinationrequirescarefulmanagement

• Usefresh,cooldistilledwater• Turnallthefansoffanddimthelightsbeforevaccinationtoreducestressonthebirdsandalloweasy movementthroughthehouseforthevaccinator• Leavethefanofffor20minutesaftersprayinghasfinished

Itisimportanttotakeagoodcareoftheequipment.

11.CHICkENDISEASESPoultryarekeptallovertheworldforvariousreasons.Theyareoneofthecheapestsourcesofmeatandcanbekeptbyanyone,eveninbackyards.InSouthAfricapoultryiskeptbycommercialfarmers,smallerfarmersandbyhouseholdsinbackyardsformeatandeggproduction.

Twoimportantfactorsthatshouldbeaddressedtoensurethatyouhaveahealthyflockofchickensaremanagementandenvironment.Whenchickensarehealthytheyeatlessfoodandproducemoremeatandeggs.Theyarelesstroubletolookafterandlessmoneyisspentonmedicalcosts.

Spread of diseases

Diseasecanspreadrapidlyamongchickensbecausetheyarekepttogetherinacageorchickenhouse.Theysharethesamefoodandwaterbowls,whichcanspreaddiseaseandinfectionsfromsicktohealthychickens.

Factors contributing to disease

Factorsthatcancontributetodiseaseincludemanagement,environmentandthechickensthemselves.

Management

• Poor-qualityfoodandwater• Poorhygieneandinadequatecleaningprogramme• Leakingwaterbowls• Pests• overcrowdingofchicks• Chickensofmixedagesrearedtogether• Nosecuritymeasurestopreventpeopleandanimalsfromenteringthechickenhouse

Environment

• Toohotortoocoldconditions• Wetlitter• Dustybedding• Highbuild-upofchickendroppings• Noaircirculation• Sharpwires

Chickens

• Youngchickens• Weaksecond-gradechickens• Chickensinfectedwithotherdiseases• Poorbirdconditionasaresultofunderfeeding• Novaccination

action at first sign of diseases

Youmustactquicklyatthefirstsignsofdisease.Thechickensmustbetreated,andthemanagementsmistakethatmayhaveledtotheproblemmustbecorrectedtopreventthediseasefromoccurringagain.

• Consultyouranimalhealthtechnicianorveterinariantohelpyoufindacorrectsolutiontoyourproblemas soonaspossible• Callyouranimalhealthtechnicianorveterinarian.Theywillcullsomeoftheinfectedchickensfromwhich samplesaretaken.Bloodoreggsamplescanalsobetakendependingonthedisease.Thesamplestakenare senttoalaboratoryfortestingandanalysis.• Theanimalhealthtechnicianorveterinarianshouldthenassistinassessingtheentiresystemtoidentify possibleproblemsinmanagementandenvironmentthatcanbecorrected

General treatment

• Therearenotmanyformsoftreatmentorincertaincasesnotreatmentforsomediseases,whichiswhy preventionissoimportant• Thetreatmentwilldependonthecauseofthedisease• Ifitisatallpossible,trytoseparateallsickchickensfromthehealthyonesdaily.Thesickchickensshouldbe handledandtreatedlasttopreventthespreadofthedisease• Correctmanagementproblems

General prevention

Diseasescanbepreventedthroughmanagement,environmentalandchickenfactors.

Management

• Applycorrectmethodsforraisingyoungchicks(temperature,food,water,bedding)• Disinfectandcleanthehousingofthedifferentgroupsofchicks• Maintainthecorrectstockingdensity(avoidover-crowding)• Usethebest-qualityfoodthatisavailableandprovidecleanwaterdaily• Usebeddingthatisnotdusty• Preventthebuild-upofgasesbycleaningandventilation• Pestcontrolmeasures• Ensurethatnopeoplefromoutsideyourfarmvisitthechickenhouse• Havebird-proofhousestokeepoutwildbirdsthateatfoodandbringdiseasestoyourchickens

Environment

• Restrictentryintothepoultryhouse• Fixleakywatertroughs• Feedandwaterbowlsshouldbecleaneddailyandfreshfoodandwatershouldbesupplieddailyoratevery feedingtime• Housesshouldbewarminwinterandcoolinsummerandwellventilated• Dustcausesirritationoftherespiratorytract,andtheenvironmentmustthereforenotbedusty• Usecagesforlayinghensthatdonothavesharpedgesthatcaninjurethehens.Makesurethatthereis sufficientspaceperhen

Chickens

• Getonlyfirst-gradechicksfromagood,reliablesupplier• Vaccinatechicksagainstdiseases• keepchickensofthesameagetogetherinonehouse

DISEASESDiarrhoea

Symptoms

• Diarrhoea(alsoknownasscoursordirtyvent).Thestoolordroppingsofthechickensarenotfirmbutvery loose,watery,notofthenormalcolourandmaycontainblood.• Depression• Reluctancetoeat,drinkandmoveabout• Poorgrowth

Post mortem diarrhoea signs

• Poorcondition• Theintestinesmayberedandswollenandthecontentswatery• Theremayalsobeayellowbutter-likesubstancearoundtheheart,liverandintestines

Causes

Therearemanydifferenttypesoforganismsthatcancausediarrhoea,whichinclude:

• Bacteria(Salmonella,E.coli,Pasteurella)• Viruses(Newcastledisease,gumborodisease)• Parasites(coccidiosis,worms)• Fungi(Candida,Aspergillus)

Treatment

• Useanantibioticorcoccidiostaticdruginthewaterthatwasrecommendedbytheanimalhealthtechnicianor veterinarianinthewaterfor3to5days.• Stresspreparationsthatcontainelectrolytes,vitaminsandmineralscanbeaddedtothewater.

Respiratory diseases (infectious Bronchitis)

Symptoms

• Thesinusesofthechicken(theareabetweentheeyeandthebeak)areswollen.Thesemaybeswolleninsuch a way that the eyes are closed.• Tearsandwetnessoftenoccuraroundtheeyesandnostrils.Thedischargefromthenostrilsmaylooklikeclear waterintheearlystagesbutcanbecomecloudyandyellowwhensecondarybacterialinfectionscause complications.• Sneezing• Coughing• Difficultyinbreathing.Theybreathewithanopenbeakandyoucanhearasnoringorclickingsound• Lossofappetite• Weakness• Weightloss

Post mortem Respiratory infection signs

• Averyredwindpipeandthroat• Fluidinthewindpipe

Causes

Therearemanydifferenttypesoforganismsthatcancausediseaseintheupperrespiratorytract.Theseinclude:

• Mycoplasma• Bacteria(E.coli,Pasteurella,Haemophilus)• Viruses(Newcastledisease,influenza,infectiousbronchitis,infectiouslaryngotracheitis)• Parasites(mitesandworms)• Fungi(Aspergillus)

Treatment

• Useanantibioticdrugthatwasrecommendedbyyouranimalhealthtechnicianorveterinarianinthewater for 3 to 5 days• Stresspreparationsthatcontainelectrolytes,vitaminsandmineralscanbeaddedtothewater

Nervous/Nerve system disease (Botulism)

Symptoms

• Signsmayvary,butusuallychickensliedownbecausetheycannotstandup• Theyalsowalkwithalimporarereluctanttomove• Nervoussignsmayincludestaringintothesky,notknowingwheretheyare,pullingtheheadandneckover theirbacks,paralysis• Soresonthebreastmusclesfromlyingdown

Causes

Therearemanydifferenttypesoforganismsthatcancausenervoussignsandlameness.Theseinclude:

• Bacteria(Salmonella,Botulism)• Viruses(Newcastledisease,Mareksdisease,avianencephalo-myelitis)• Fungi(Aspergillus)

Treatment

• Acompletehygieneanddisinfectionprogrammeshouldbeplannedtogetherwiththeanimalhealthtechnician orveterinarian• Antibioticswillonlybeeffectiveagainstbacteriaandcanbeusedasrecommended.Ifitisaviraldisease,such asNewcastledisease,urgentstepshavetobetakentopreventpossiblespreadbecauseitcausesserious productionlosses

Causes

Therearemanydifferenttypesoforganismsthatcancauseadropineggproductionorquality.Theseinclude:

• Bacteria(E.coli,Salmonella)• Mycoplasma• Viruses(Newcastledisease,influenza,infectiousbronchitis,infectiouslaryngotracheitis, avianencephalomyeli-tis,eggdropsyndrome)• Parasites

Treatment

• Youranimalhealthtechnicianorveterinarianmayrecommendashortcourseofantibioticsbutusuallyitmay onlyhelpforbacterialinfections• Addingvitaminsandmineralstothewaterorfeedmayhelp

Newcastle disease

• Newcastlediseaseisprobablythemostimportantdiseaseforpoultryfarmersaroundtheworld.Thisisa productiondiseasethatcausesalargenumberofdeathsinchickensandhugelossestofarmersandthe industry• Becausethereisnotreatmentandthediseasespreadssoquickly,sickchickensshouldbeslaughtered immediately• Thisdiseaseiscausedbyavirus

Symptoms

Alargenumberofchickenswilldiesuddenlywithoutanyofthefollowingapparentcauses:

• Depression• Nervoussigns• Sneezing,swolleneyes,difficultyinbreathing• Diarrhoea• Death

Treatment

• ThereisNotreatmentforthediseaseandallthechickensmaydiewithinafewdays.Veryfewchickenssurvive• Itisbesttopreventthediseasesbygoodmanagementandavaccinationprogramme• YouranimalhealthtechnicianorveterinarianwillgiveyouthebestadviceinaNewcastlediseaseoutbreak, especially as this is a controlled disease

Prevention

• Youshouldvaccinateallthechickensagainstthisdiseasebyusingagoodvaccinationprogrammebeforeany signs appear• Itisaverycontagiousdisease,whichmeansitspreadseasilytootherfarms.Youshouldnotvisityour neighbourswithoutwashingandputtingonnewclothesandshoes.Youshouldalsorecommendthatyour neighboursvaccinatetheirchickensassoonaspossible• Youshouldcleanthechickenhousethoroughlywithsoapandwater.Allequipmentmustbewashed. Everythingshouldthenbedisinfected.Youshouldalsowashanddisinfectyourclothesandshoes.Allchicken litterordeadchickensshouldbeburnedtopreventthespreadofthedisease

12.RECoRDkEEPINGAccuraterecordkeepingisessentialtomonitortheperformanceandprofitabilityofaflock,andtoenableforecast-ing,programmingandcashflowprojectionstobemade.Italsoservestoprovideanearlywarningofpotentialprob-lems.Thedailyrecordsshouldbeondisplayforeachchickenhouse.

Daily record includes:

• Mortalityandcullsbyhouseandsex• Dailyfeedconsumption• Dailywaterconsumption• Watertofeedratio• Watertreatments• Minimumandmaximumdailytemperatures• Minimumandmaximumdailyhumidity• Numberofbirdstakenforprocessing• Managementchanges

Flock Records:

• Feeddeliveries(Supplier/amount/type/dateofconsumption)• Feedsamplefromeachdelivery• Liveweight(daily/weekly/dailygain)• Medication(type/batch/amount/dateofadministration/dateofwithdrawal)• Vaccination(type/batch/amount/dateofadministration)• Lightingprogram• Litter(type/dateofdelivery/amountdelivered/visualinspection)• Chickdelivery(number/date/time/countinboxes/trucktemperatureandhumidity)• Stockdensity• Chicksource(hatchery/breed/donorbreedercode/chickweight)• Dateandtimeoffeedwithdrawn• Dateandtimecatchingstartedandfinished• Cleanout(visualinspection)• Post-mortemresults• Repairsandmaintenance• Generatortestsweekly• Alarmtestsweekly

Poultry Suppliers:

Name description Address ContactNationalChicks Day old chicks P.oBox105,

Camperdown,3730

031 785 9100

Epol Feed 194orhtmannRoad,Willowton,3200

033 387 2460

ShavingsSupplyCompany Shavings/Bedding P.oBox35041,Northway,4065

031 303 3771

Poltek PoulteryEquipment 557LogRoad,Roodekop,Germiston

011 866 1240

DiclaFarm PoultryEquipmentandfeed

N14Highway,Pinehaven

011 662 2846

FandJ Shavings,Dayoldchicks,Feed,Vaccinesandequipment

Plot50,Eljeesee,Tarlton,krugersdop(R24)

Tel: 011 952 8074Cell: 076 548 5004Fax:0862735025email: info@fandjpoultry.co.za

MSDAnimalHealth VeterinaryServices 20SpartanRoad,SpartanExt20,kemptonPark,1619

011 923 9300

JFEquipmentMachineryCC

Poultry processing equipment

5MandiniPark,CloughStreet,Pietermaritzburg,South Africa

Tel: 033 345 3819Fax:0333453817Cell: 082 854 10149RonFarragher

BROILERS PRODUCTION TRAINING MODULE

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