BRIDGING

(ANIMAL PRODUCTION)

ANGELICA P. PELAEZ
TESD SPECIALIST I
 TERMINOLOGIES
Animal Production A science that deals with production and management of
livestock or domestic animals.
Breed A group of animals that have specific traits or
characteristics in common.
Broiler A type of chicken that is commonly raised between 35 to
42 days and weighs between1.5-2.0 kilograms.
Brooding A natural or artificial means of supplying heat to a newly
hatched chick from one day to two weeks old
Castration Any action, surgical, chemical, or otherwise, by which a
male loses the functions of his testicles or a female loses the
functions of her ovaries; also
referred to as gelding, spaying, neutering, fixing,
orchiectomy, and oophorectomy.
 TERMINOLOGIES
Confinement Confinement The state of being confined; with
restricted movement.
Entrepreneur. Someone who enters any business to introduce a
product or service to substantially form or change the
nerve center of that business
Equipment. Power tools and machines used in animal production
Farrowing The act of giving birth; it pertains to swine.
Feed Edible materials which are consumed by animals and
thus contribute energy or nutrients to the animal diet
 TERMINOLOGIES
Feeding The process of giving feeds to an animal

Fencing tool A device used for fence construction and layout of

animal houses.
Flammable Easily ignited and capable of burning rapidly.
Gestation The period which begins from the breeding of a
female until she gives birth to her young.

Hand tool Things used for conducting simple repair and

maintenance operations
 TERMINOLOGIES
Handheld tool A tool which is compact enough to be used or
operated while being held in the hand or hands

Incubation The process by which certain animals hatch their

eggs; the development of the embryo within the egg
until it hatches.
Layer An egg-type or dual-type 6-month female fowl that
lays eggs.
Livestock One or more domesticated animals raised in an
agricultural setting to produce commodities such as
food, fiber and labor; usually four legged
animals.
 TERMINOLOGIES
Market A place where goods are sold.
Mortality Rate The number of animals that died based on the total
number of animals raised.
Nutrients Substances that nourish animals for specific purposes
such as for health maintenance, growth, repair of
body tissues, reproduction, and other productive
activities.

Parasite A living organism which is dependent on another

living organism for food in order to survive.
 TERMINOLOGIES
Poultry Feathered animals such as chickens, ducks, geese,
etc.; A collective term for all domestic birds rendering
economic service to man.

Power tool A tool powered by electricity or driven by a motor.

Pullet A female fowl, 5 to 6 months of age, intended for egg

production/Young female chicken, not more than one
year old.
Ration The amount of feed an animal receives in a 24-hour
period.
 TERMINOLOGIES
Ruminant The name given to a grazing animal that chews its
cud and has split hoofs.
Shovel A tool used in digging and moving soil and other
granular materials; it is used for cleaning ditches; also
used for leveling a base for sill rocks and
steps.
Spade A tool used to collect animal droppings and manures

Steer A male cattle that has been castrated before its

secondary sex characteristics develop.
 TERMINOLOGIES
Swine A term collectively used for any of the stout-bodied,
short-legged omnivorous mammals with a long
mobile snout.
Tool A device that helps to make the work of men and
women easier and faster.
Type A group of animals that are raised to serve a certain
purpose.
Vaccination An injection of vaccine, bacterin, antiserum or anti-
toxin to produce immunity or tolerance to disease.
 TERMINOLOGIES
SELECTING AND PROCURING STOCKS GLOSSARY
Bargain Items that are sold at a very low price.
Characteristic Qualities and behaviors (of an animal).
Comb The fleshy crest on the head of a fowl.
Cull Unproductive birds.
Day-old chicks Newly-hatched chicks.
Deformities Physical defects.
Demand Needs; requirements.
 TERMINOLOGIES
SELECTING AND PROCURING STOCKS GLOSSARY
Earlobes The soft and fleshy thing that protrudes at the lower
part of the external ear.
Estimate To calculate.
Flock A group of feathered animals such as chickens, ducks,
geese, turkey.
Flock A group of chicken.
Fowl Generally refers to chicken, ducks, geese, etc.
Full grown pullets Egg- laying birds that are ready to lay eggs.
 TERMINOLOGIES
SELECTING AND PROCURING STOCKS GLOSSARY
Hatchery A place or establishment where eggs are hatched.
Inferior Low in quality.
Investment Capital in an enterprise with the expectation of profit.
Livability A group of birds with low death rate.
Market A place where goods are sold.
Market demand Commodities or goods that people need.
 TERMINOLOGIES
SELECTING AND PROCURING STOCKS GLOSSARY
Non- sitters Fowls that do not sit on their eggs.

Persistent Enduring; continuous

Poultry grower A person who raise chickens; poultry raiser.

Profit The excess of revenues over outlay in a given time.

Purchase To buy
Qualities Essential and distinguishing attributes of an animal.
 TERMINOLOGIES
SELECTING AND PROCURING STOCKS GLOSSARY
Selection The process of choosing and getting the best in a
group.
Shank The leg proper of a bird.
Stocks Animals used as foundation or parents of the next
generation.
Strain Kind or breed of stock.
Vigorous healthy; active.
 TERMINOLOGIES
PROVIDING FEEDS AND IMPLEMENTING FEEDING
PRACTICES GLOSSARY
Absorption or The mechanical and chemical breakdown of food into
Digestion smaller components that are more easily absorbed
into a blood stream.
Ad libitum Means “at one’s pleasure”; in animal feeding, it
pertains to the continuous feeding of the animal.
Commercially feeds of animals intended for sale
mixed feeds
Digestion the process of dissolving food into the stomach, so
that it can be turned into available nutrients for the
body
Feed intake the amount of feeds eaten by the birds
 TERMINOLOGIES
PROVIDING FEEDS AND IMPLEMENTING FEEDING
PRACTICES GLOSSARY
Moistened slightly wet
Musty with moldy odor
Nutritious promoting nutrition, nourishing something
Overfeeding feed intake is more than what is required
Self feeder equipment where feeds are placed
Self feeding free to take feeds in the feeder
 TERMINOLOGIES
PROVIDING FEEDS AND IMPLEMENTING FEEDING
PRACTICES GLOSSARY
Stale lost of freshness
Wastage waste, worthless, loss of materials, minerals or waste
products.
BROODING GLOSSARY
Adequate Meeting the requirements
Brooding A process of providing artificial heat to the birds from
one day old till the time that they can control their
own body heat
Crowding A condition where there is a large number of birds in
a limited space and have no more room for movement
 TERMINOLOGIES
BROODING GLOSSARY
Fixtures Anything that is fixed in its place.
Humidity The condition of air moisture in a brooder.
Litter Materials used to cover floor space.
Requirements Things needed.
Ventilation The circulation of air inside and outside the brooder
 TERMINOLOGIES
MAINTAINING PROPER FLOCK MANAGEMENT GLOSSARY
Cannibalism A condition where birds form the habit of feather-
picking, to the extent of eating their companions if
not controlled
Cauterize The burning of wounds or injuries by means of a
heated metal, to prevent further infection
Culling The process of removing unproductive birds from a
flock
Debeaking /beak The removal of a part of the upper and lower beak of
trimming a bird.
 TERMINOLOGIES
MAINTAINING PROPER FLOCK MANAGEMENT GLOSSARY
Flock uniformity Having more or less equal weight among birds in a
flock.
Lighting Having abundant/sufficient light or illumination.
Molting The shedding of feathers among poultry birds.
Pigmentation Color.
Pliable Flexible; easily bent.
Pubic Bone One of the bones that make up the pelvis and is found
at the lower part of the abdomen.
Vent An opening for the escape of a gas or liquid or for the
relief of pressure.
 TERMINOLOGIES
PRE AND POST HARVEST ACTIVITIES GLOSSARY
Pewee A group of small to medium-sized insect-eating birds.
Demand The need or desire for a particular commodity.
Supply Pertains to available goods or commodities.
Market A place where the goods are sold.
 TERMINOLOGIES
PERFORMING PREVENTIVE AND THERAPEUTIC MEASURES
GLOSSARY
Disease Any deviation from the normal conditions of the body
Hygiene Cleanliness.
Inclement Bad weather.
weather
Infectious disease Transmittable disease.
Outbreak A violent break of disease that affects a large number
all at once.
Parasite An organism that lives on or in another organism to
obtain its food
 TERMINOLOGIES
PERFORMING PREVENTIVE AND THERAPEUTIC MEASURES
GLOSSARY
Prevention An advance measure to eliminate the possible
occurrence of pest and disease to the flock
Sanitation The removal of the disease-causing organisms.
Susceptible Easily affected.
Vaccine Live and controlled causal organisms of certain
diseases for immunization.
Veterinarian An animal doctor.
Vaccination The introduction of live but weak disease, causing an
organism to developed immunity
LESSONS ON BRIDGING:
ANIMAL PRODUCTION
1. Poultry Production
2. Swine Production
3. Small Ruminants
4. Large Ruminants
Lesson 1: Poultry Production
• Deciding to Raise Poultry
• Housing Poultry
• Selecting and Processing Stocks
• Brooding
• Feeding Broilers
• Feeding Laying Stocks
• Maintaining Poultry Health and Sanitation
• Harvesting and Marketing Poultry Production
Topics
1. Deciding to Raise Poultry
2. Housing Poultry
3. Selecting and Procuring Stock
4. Brooding
5. Feeding Broilers
6. Feeding Laying Stocks
7. Maintaining Poultry Health and Sanitation
8. Harvesting and Marketing Poultry Production
LEARNING OUTCOMES
At the end of the lesson, the learners should be able to:

1. Identify proper selection and procurement of stocks of

poultry to raise;
2. Explain the skills required in providing feeds and
implementing feeding practices;
3. Discuss proper flock management, effective health and
sanitation practices for a successful production; and
4. Appreciate the value of well-planned and efficient
decision-making in establishing a poultry enterprise.
TOPIC1: DECIDING TO
RAISE POULTRY
Introduction
• Old industry in the country
• Farmers and businessman depends on the industry as a
source of income
• Adaptability to weather conditions
• Main source of egg, meat, day-old chick and ready-to-lay
pullets
• Steady market and insufficient supply
• Offers profitable form of employment and recreation
regardless of age and sex
TOPIC1: DECIDING TO
RAISE POULTRY
Factors to Consider:
1. Personal interest
Technical knowledge and experience. Proper technical
knowledge and training in poultry raising is an important
requisites in the business.
2. Market assurance
There are times when supply in the market exceeds the
demand. Hence, you should see to it that there is another
market for the product.
TOPIC1: DECIDING TO
RAISE POULTRY
Factors to Consider:
3. Accessibility of the farm and nearness to market
Locate a farm near the roads where transportation is not a
problem. The farm should also be near the markets.
4. Availability of stocks, feeds and other supplies
You should also see to it that the supply of all the
necessary materials is always available.
TOPIC1: DECIDING TO
RAISE POULTRY
Factors to Consider:
5. Presence of abundant water supply
Water is a very important item in the management of
broilers.
6. Peace and order conditions
Locate a farm where in peace and order conditions are
favorable.
7. Possibilities of commercial expansion
It is advisable to provide for future expansion especially
when the project has the potential for large commercial scale.
Planning a Poultry Project
Factors to Consider:
1. Ready market for your poultry
2. Right kind of stocks
3. Supply of feeds for your poultry
4. Desirable characteristics of the raiser
5. Capital to start the business
Points to Consider in Selecting
a Site for a Poultry Project
1. Topography of the land
Drainage is a very important factor in the
selection of a site. A slightly hilly land or
leveled ground that could easily drain is
recommended.
2. Accessibility to transportation facilities
The site should be near and easily reached by
vehicle for easy transport of farm inputs and
products.
Points to Consider in Selecting
a Site for a Poultry Project
3. Availability of water supply
Fresh and clean water is important in poultry
raising. Water is an essential item in the diet of
the chicken.
4. A favorable home site
It should be far enough from populous areas
so as not to become an inconvenience to the
neighborhood, but close enough to avail of
electricity and market facilities.
Points to Consider in Selecting
a Site for a Poultry Project
5. Distance from paths of strong winds
A place should not be frequently, visited by typhoons or
other adverse weather conditions. These affect the project and
entail additional expenses.
6. Kind of soil.
The best site for poultry project is rich porous soil with a
gentle slope providing good drainage. However, in the absence
of this kind of soil other kinds may be tried, provided there is
good drainage. Raisers must consider that some green feeds
and other crops can be grown on them.
Points to Consider in Selecting
a Site for a Poultry Project
7. Presence of shade trees
Generally, layers do not produce the maximum
number of eggs in the months of April and May
unless they are comfortable. A few shade trees near
the laying house are needed to keep the place cool
during this period. Trees that partially shade the
laying house from sunlight are very beneficial.
Points to Consider in Selecting
a Site for a Poultry Project
7. The neighborhood
This is one factor that should be given
consideration. Kind, helpful and friendly neighbors
will help much in a successful poultry raising
industry.
LET US REMEMBER

Shade trees should be provided near the

chicken house to increase the efficiency of
production during summer.
TOPIC 2: HOUSING
POULTRY
COMMON TYPES OF POULTRY HOUSES
1. Range Type
This type of poultry house is located in the middle
of the pasture. It requires a big area of land.
2. Semi-confinement Type
This type of housing is provided a sun porch. The
runway provides additional space for the birds. It may
be made up of litter or slat floor type.
TOPIC 2: HOUSING
POULTRY
COMMON TYPES OF POULTRY HOUSES
3. Complete Confinement Type
This type of house is a collective term for the
different housing which is now used by poultry
raisers. They may vary in the type of roof, floor, size
of construction and size of pen.
POULTRY HOUSES MAY BE
CLASSIFIED ACCORDING
TO:
1. The number of rooms or pens they contain (e.g.
continuous and colony houses)
2. Their portability or permanence (e.g. portable
colony house and permanent colony houses)
3. The style of roof
ORIENTATION AND CONSTRUCTION
OF A POULTRY HOUSE
ORIENTATION AND CONSTRUCTION
OF A POULTRY HOUSE
Things to consider in the construction of a poultry house:
1. Comfort of the birds
2. Comfort and convenience of the caretaker
3. Dryness of floor
4. Durability of floor
5. Proper ventilation
6. Economy of construction
7. Ease of cleaning
8. Size
 TYPES OF ROOFS FOR
POULTRY HOUSES
1. Shed or single span type
This type of roof is used in small construction
which makes use of the simplest materials.
2. Gable double span type
This type of roof is the most common type of
roof is the most common type of roof system.
 TYPES OF ROOFS FOR
POULTRY HOUSES
3. Monitor Type
This type of roof is ideal for big establishments,
especially commercial farms. It is actually a double
span with an outlet of air at the top of the roof.

4. Semi-monitor Type
This type of roof is similar to the monitor type except
that the outlet of air is made on one side only.
Systems of Housing Layers
1. Cage System
• The layers are placed individually or in groups in a cage.
• Many raisers keep from 15-25 in what is called a colony
cage.
• Higher egg production rate throughout the years
• Ease in flock management due to low incidence of
parasitic diseases of the intestine
• With more efficient and effective management of cage
birds, this system is observed to give big dividends.
Systems of Housing Layers
2. Floor type system
• Conventional system of housing birds where each
bird has freedom to roam in the open floor.
• Ease in controlling flies and mites
• Less number of broken eggs
• Less stress and heat during the summer months
• Use indigenous materials (bamboo splits, rattan
strands, wood)
Systems of Housing Layers
3. Litter type system
• Use of litter as cover of the floor space
• Recommended more for breeders than layers.
• Requires installation of nest and perches of birds at
night.
• Common sources of litter materials: rice hulls,
wood shavings, ground corn cob, peanut hulls,
chopped rice straw
Systems of Housing Layers
“Layers should be provided with adequate space
during their productive period. In normal operation,
the space required per bird is 1.3 to 2.0 square feet in
order to decrease mortality in the pens, increase
average egg production, and increase the return over
the cost of feed.”
Equipment and Fixtures in the
Laying House
A poultry house is not complete without the
following fixtures and equipment:
1. Dropping board
These fixtures should be provided in the laying house
to facilitate collection of manure.
Equipment and Fixtures in the
Laying House
2. Perches
These are horizontal poles where birds can sit and
rest especially during night time. Sufficient perches
should be constructed to prevent the birds from
crowding at night.
Equipment and Fixtures in the
Laying House
3. Nest
Hens or layers lay their eggs in a nest (either open or
close). It should be built on a partition or end walls. It
should be high enough above the floor so that the
hens can work under them. Each nest should be from
10-14 inches square or more depending upon the size
of the breed.
Ratio: 1:4 hens
Equipment and Fixtures in the
Laying House
4. Feeding troughs
Helps keep the hens from scratching the feeds and
wasting them especially when the birds are laying
eggs.
For birds in confinement or elevated floor feeder-V-
type feeder, the lip of which is about 8 inches of the
floor.
Equipment and Fixtures in the
Laying House
5. Drinking troughs
Drinking jars should be large and sufficient enough to
supply the water needs of the birds for the whole day.
It is estimated that one kerosene can of water
approximately 29 liters is enough for 100 layers the
whole day.
Waterers may be made up of galvanized iron sheets,
bamboo or plastics (PVC). The most commonly used
today are plastic jars.
Equipment and Fixtures in the
Laying House
6. Feed bins
These are containers where feeds are stored for future
use. Feeds can also be kept in petroleum cans which
are cheap, rat proof and will last longer.
7. Incubator
It is a device for maintaining the eggs of birds to
allow them to hatch.
Equipment and Fixtures in the
Laying House
8. Brooder
A brooder is a heated container that can have its
temperature controlled in at least one area. It is used
to confine chicks with their feed and water until they
are 2 weeks old and ready to go outside.
LET US REMEMBER
Houses for domesticated animals such as poultry
should be designed and constructed parallel to their
natural habitat. An ideal environment is necessary for
these animals to be productive profitability house to
increase the efficiency of production during summer.
LET US REMEMBER
Poultry houses vary in plans and designs. They are
built differently to suit the needs and purpose of the
poultry raiser. Economy and utility are considered in
the construction.
LET US REMEMBER
In constructing a poultry house, careful consideration
must be given to sanitation, ventilation and
temperature.

Good nest, feeding troughs, drinking troughs, feed

bins, broody coop, and dropping board are essential
and add much to the profit in poultry raising.
TOPIC 3. SELECTING AND
PROCURING STOCKS
Physical Characteristics of a Good Quality Chick
1. Eyes
Good quality chicks must have large, prominent eyes,
indicating health and vigor. These are two essential
requirements for quality chicks. If one looks into a
box containing day-old chicks, the first impression
that get should be that “all eyes’’.
TOPIC 3. SELECTING AND
PROCURING STOCKS
Physical Characteristics of a Good Quality Chick
2. Legs
Good quality chicks have strong well filled legs of
good bright color, and creamy white down. Chicks
that have pale thin legs and with chalk white coat
should be rejected. Thin, white or pale shank chicks
do not possess vigor and health needed for efficient
growth.
TOPIC 3. SELECTING AND
PROCURING STOCKS
Physical Characteristics of a Good Quality Chick
3. Weight and color
Good quality chicks should have uniform size and
color, (the color characteristics of the breed or strain,)
and must weigh about 2 lbs. per 25 chicks.
TOPIC 3. SELECTING AND
PROCURING STOCKS
Physical Characteristics of a Good Quality Chick
4. Down
The down should be well fluffed out and should have
the proper color of the breed or strain. Chicks sticky
off-colored down denote faulty incubation that
produces weak chicks.
TOPIC 3. SELECTING AND
PROCURING STOCKS
Physical Characteristics of a Good Quality Chick
5. Deformities
Deformed chicks with crooked legs and toes, crooked
beaks, small eyes, or chicks with blindness, paralysis
of the legs or neck and imperfectly healed navels
should be discarded or rejected.
Selecting Chicks for Broiler
Meat Production
Male and female chicks intended as prospective
breeders for the production of broilers should be
selected when one-day old, and should be observed at
regular intervals.
Selecting Chicks for Broiler
Meat Production
They should show indication of fast feathering as
day-old chicks, and at 10 days and 8-12 weeks, they
should indicate rapid growth at 4-6 weeks. Before the
birds are placed in breeding pens, they must have a
good breast development at 6-12 weeks of age. They
should show no defects.
Selecting Replacement Pullets
Egg-type
Select pullets which are offspring of hens with high
production record (220 or more eggs per year). They
must belong to a batch of chicks of good livability-
meaning a group of chicks with low death rate.
Broiler type
Select pullets which are progeny of fast grower and
tender meat producing hens.
LET US REMEMBER
The difference between success and failure in an
egg/meat production projected is measured by the
kind and quality of stocks with which the start is
made. Therefore, careful selection of stocks is
important for this can be used as the source of many
generations of future egg/meat producers.
 BROODING
• Brooding consists mainly the process of providing
chicks with natural or artificial heat to help
maintain their body temperature.
 BROODING
• The length of the brooding period may last from 2-
5 weeks depending upon some factors like the rate
of feathering of the chicks and the time of year
brooding is done.
 TYPES BROODING
1. Natural Brooding
• Brooding of chicks with the mother hen or trained capon.
• Natural brooding is still the most common practice in
rural areas.
• A hen can brood around 12-15 chicks
 TYPES BROODING
2. Artificial Brooding
• The process of providing the chicks with the required
temperature to make them warm and comfortable.
 DIFFERENT CHICKS TO
BROOD
The flocks may be composed of any of the following:
1. Straight-run chicks - A group of chicks composed
of an even number of males and females. This is
preferred for the production of meat and egg.
2. Sexed chicks – These are either all male or female
chicks, intended for the production of meat or egg.
3. Started chicks – Older chicks that have already
been brood for a period of time. These chicks are
more expensive than day-old chicks.
 SOURCES OF HEAT FOR
ARTIFICIAL BROODING
1. Electricity – Electricity is the common source of
heat in the big brooders that accommodate a large
number of chicks.
 SOURCES OF HEAT FOR
ARTIFICIAL BROODING
2. Charcoal, rice hulls
or wood
•Laborious.
•It may cause fire
•Heat is difficult to
control
•Need a wider
brooder space
 SOURCES OF HEAT FOR
ARTIFICIAL BROODING
3. Kerosene Lamps – These lamps are used as
source of heat to only a limited number of chicks.
Temperature is regulated by raising or lowering the
wick.
 SYSTEMS OF BROODING
1. Litter-floor Brooding
• This system makes use of the floor as place for
brooding.
• The litter or the materials used to cover the floor
may include rice hulls, wood shavings or sawdust.
 SYSTEMS OF BROODING
2. Elevated wire or Slat Brooding
• The chicks are kept in elevated pens with floors
made of wire mesh or wood or bamboo slats.
 SYSTEMS OF BROODING
2. Elevated wire or Slat Brooding
• This system is more economical and convenient to
use than the litter-floor type of brooding in terms of
problems with poultry diseases and parasites better
growth of chicks, and easier collection of manure.
 OTHER IDEAL REQUIREMENTS AND
CONDITIONS IN BROODING

1. Temperature
2. Humidity
3. Ventilation
4. Space Requirements
 OTHER IDEAL REQUIREMENTS AND
CONDITIONS IN BROODING

1. Temperature
• The temperature should range from 90-95F and is
gradually reduced weekly until the chicks are finally
able to live without heat and are transferred to the
growing pen.
2. Humidity
• This refer to the condition of air moisture in the
brooder
 OTHER IDEAL REQUIREMENTS AND
CONDITIONS IN BROODING

3. Space Requirements
• Space which is bigger than what is necessary will
increase housing cost per chick. On the other hand,
providing your chicks with very limited space will
result in more outbreaks of disease and slow
feathering.
 OTHER IDEAL REQUIREMENTS AND
CONDITIONS IN BROODING

3. Space Requirements
Table 1. Space Requirement for Growing Birds

Age of Chicks Feeder (cm/bird) Waterer (cm/bird)

Day old-2 wks 2.5 cm. 0.5 (1 gal./100 chicks)
2 to 6 wks 4.5 cm. 1.0 (1 gal./100 chicks)
6 to 10 wks 2.5 cm. 2.0 (1 gal./100 chicks)
LET US REMEMBER
• Proper brooding practices are vital for the proper
growth and development of chicks particularly in
the early stages of their growth.
• Layers are mature, egg-producing species of poulty,
especially chicken.
LET US REMEMBER
• Broilers are young chicken-male or female-intended
for meat production.
• Materials and other fixtures needed in the brooder
should always be available to ensure that chicks are
given the utmost care and attention they need.
LET US REMEMBER
• On the fourth week, broiler/layer chickens are
transferred to the growing or finishing house where
they can utilize more space for growth.
• Chicks should be provided with sufficient feeding
and drinking space.
LET US REMEMBER
• Overcrowding should be avoided.
• Brooder is a device used for rearing chicks.
• Brooding is the process of extending the necessary
heat to the chicks to make them warm and
comfortable.
TOPIC 5: FEEDING
BROILER
Purposes of Feeding Broilers
• Broilers are fed for the purpose of
supplying nutrients needed for their
growth, maintenance, and
reproduction.
• Broilers are marketed at a very young
age (six to eight weeks).
• They need the greatest quality of
nutrients for the rapid development of
bones and muscle tissues.
COMMON INGREDIENTS IN
FORMULATING FEEDS
SOURCES OF
CARBOHYDRATES AND FAT
1. Yellow corn – Yellow corn one of
the best grains for fattening chickens.
It consists of 8-9% crude protein, high
in energy and low in fiber. It is highly
digestible and palatable. It contains
vitamin A and yellow pigmenting
compounds.
COMMON
INGREDIENTS IN
FORMULATING FEEDS
SOURCES OF CARBOHYDRATES AND
FAT
2. Rice Bran - Rice Bran is palatable to poultry
to all ages.
There are two types of this by-products:
1. The cono rice bran contains about 11%
protein.
2. The kiskisan rice bran contains about 6%
protein. It is usually high in fiber but
contains adequate amount of fat.
COMMON INGREDIENTS IN
FORMULATING FEEDS
SOURCES OF CARBOHYDRATES AND FAT
3. Copra Meal – Copra meal is the by-product of the
coconut meat after the oil has been removed. It
contains about 20% protein protein. It is the most
common and cheapest source of plant protein.
COMMON INGREDIENTS IN
FORMULATING FEEDS
SOURCES OF CARBOHYDRATES AND FAT
4. Corn gluten feed – Corn gluten is a combination
of corn gluten and corn bran mixed in such a
proportion as to contain 25% protein.
COMMON INGREDIENTS IN
FORMULATING FEEDS
SOURCES OF CARBOHYDRATES AND FAT
5. Molasses – Molasses is the cheapest source of
carbohydrates. It is a by-product in the manufacture
of sugar.
COMMON INGREDIENTS IN
FORMULATING FEEDS
SOURCES OF PROTEIN
1. Fish Meal – Fish meal is a good source of high
quality protein. It contains about 60-65% protein.
It also contains an adequate amount of
carbohydrates and fats.
COMMON INGREDIENTS IN
FORMULATING FEEDS
SOURCES OF PROTEIN
2. Soy bean oil meal – Soy bean oil meal contains
about 44% crude protein and is also a good source
that can replace animal protein in the diet.
COMMON INGREDIENTS IN
FORMULATING FEEDS
SOURCES OF PROTEIN
2. Shrimp meal – Shrimp meal when dried and
ground is a good is a good source of protein. It
contains about 56% crude proteins but low in energy.
It may be used as substitute for fish meal.
 ESSENTIAL NUTRIENTS
NEEDED BY BROILERS
1.Water
2. Ash
3. Protein
4. Carbohydrates
5. Fats
6. Vitamins
 ESSENTIAL NUTRIENTS
NEEDED BY BROILERS
1.Water – This is essential in all the body processes
of poultry. Without water, these processes are
retarded and act as food carrier and tissue lubricant.

2. Ash – These inorganic nutrients supplies materials

for the development and growth of bones and
manufacture of egg shells.
 ESSENTIAL NUTRIENTS
NEEDED BY BROILERS
3. Protein – Its function is to repair broken tissues
and maintain proper growth and development. A
greater part of the animal’s body such as the muscle,
skin, feathers. Blood, brains, tendons and internal
organs are made up principally of proteins.
 ESSENTIAL NUTRIENTS
NEEDED BY BROILERS
4. Carbohydrates – This constitutes a large portion of
poultry feeds. Heat energy is furnished in the poultry’s
body by these nutrients. Carbohydrates are also utilized as
material for fattening broilers.

5. Fats – Their major function is to supply the birds with

heat and energy.

6. Vitamins – Vitamins act as an aid to the feed in

regulating bodily processes and supporting normal growth
and reproduction.
Table 2. Feed Consumption Guide for
Broilers
AGE (DAYS) RATION GRAMS PER BIRD
1 to 7 Booster 85
8 to 14 Booster 125
15 to 21 Starter 225
22 to 28 Starter 345
29 to 35 Grower 429
36 to 42 Grower 637
43 to 49 Finisher 723
50 to 56 Finisher
Table 3. Daily Water Requirements of
Broiler (Per 100 Birds)
AGE (WEEK) AMOUNT (GALLON)
1 0.45
2 1.10
3 1.50
4 2.00
5 2.04
6 2.70
7 3.20
8 4.10
SYSTEM OF FEEDING
BROILERS
The all-mash, crumbled, and pelleted feeds are the
most common forms of feeds given to broilers today.
These are adopted for hand feeding as well as the use
of automatic feeders. Pelleting the feeds increase its
palatability to the chickens. But it adds a little to the
cost.
LET US REMEMBER
• Feeds consist the largest item of cost in raising
poultry for meat production. Understanding the
fundamentals of poultry feeding is essential in order
that the birds may be fed economically and
profitably.
• Feed eaten by poultry birds are transformed into
highly palatable and nutritious meat and eggs which
are useful to man for food and profit.
LET US REMEMBER
• Different feed ingredients vary in feeding value due
to the difference in their nutrient contents, physical
and chemical properties, and the way they are
prepared.
• Poultry raisers should know the different method of
feed preparation to avoid waste of nutrients, time,
and labor incurred through faulty feed prepation,
and system of feeding.