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BRANCHES OF THE POULTRY INDUSTRY

1.1 Poultry is the category of domesticated birds which some people keep for

the purpose of collecting their eggs, or kill for their meant and or feathers. These

most typically are members of the super order Galloanserae (Fowl), especially the

order galliformes (which includes chickens and turkey) and the family anatidaw (in

order Anseriformes) commonly known as water fowl (e.g. domestic ducks and

domestic geese). Poultry also include other birds which are killed for their meat,

such as pigeons or doves or birds considered to be game, like pheasants. The term

also refers to the flesh of such birds.

The meatiest parts of a bird are the flight muscles on its chest, called breast

meat, and the walking muscles on the first and second segments of its legs, called

the thigh and drum stick respectively. The meat is generally white meat and is

characterised by less oxygen carrying myoglobin than the walking muscles, or dark

meat, and is thus lighter in colour. Dark meat tends to come from muscles more

heavily exercised, which therefore also have more fat stored in them. This accounts

for both dark meats reputation as being sinheal their and yet more flavourful.

a. Poultry breeding: this branch specialises in upgrading the genetic make up

of the poultry stock. This branch is responsible for the development of

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breeds, strains and hydrides of chicken and turkey that from the backbone of

the poultry industry.

b. Broiler production: This branch specializes in the production of table eggs.

They obtained day old birds, feed them intensively until maturity and

slaughter for meat.

c. Egg production: This branch specialises in the production of table eggs.

They may obtain day birds and raise them till as replacement stocks or

obtain point of lay birds from reputable farms. At the end of the production

year, old birds are slaughtered or sold as pent layers. N

d. Poultry feed manufacturing: This branch specializes in the supply of feed

to the branches where live birds are kept.

e. Marketing: This branch specialises in the marketing of poultry products.

1.3 ECONOMICS IMPORTANCE OF POULTRY TO MAN

1. Source of food, mainly in form of meat and egg.

2. Research and medicinal purpose

3. Socioreligious role.

4. Poultry droppings in used as manure

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5. Poultry species are involved in daily activities of humans.

6. Features from poultry have been used for adornment and ornamental

purposes.

PROBLEMS OF THE POULTRY PRODUCTION IN NIGERIA

1. Lack of capital

2. Problem of breed with low generate potential

3. Diseases

4. Marketing problems

5. Inadequate supply of food

6. Climatic factors

7. Poor management

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1. Medication chart

Days Drug Rate of dilution Litres of water

12-13L

29/09/12 - 03/10/12 Kepmerg and

vitalyte

5 grams and 2

grams of vitalyte

Keprocess

6/10/1210/10/12 Vitalyte 5 grams of

vitalyte

1213 litres

24/10/1228/10/12 Amprolium

or

coccidiostat

2530g 50 litres

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2. Vaccination chart / schedule

Days Age of flock Vaccination Route / dose

28/09/12 Dayold New castle i/o Intra-ocular 200

dose, 10m/s

normal saline

water.

05/10/12 710 days 1st Gamboro

vaccine infections

bursal disease

vaccine (IBDV)

200 dose / 10mls

of saline water.

Eye drop or intra-

ocular

12/10/12 14 days NDV Lasota

new castle disease

vaccine (NDV)

400 dose / 4 litres

of normal saline

water orally

19/10/12 2nd guinboro

vaccine

400 dose / 4.2

litres of normal

saline drinking

waters.

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29/10/12 NDVLasota 400 dose / 4.2

litres of normal

saline water.

2.4 DAILY (ROUTINE) ACTIVITIES

The group one members performed the following routine activities as

summarised below:

- Chicks were fed twice a daymorning and evening- Drinkers were washed thoroughly without detergent and filled with fresh

water.

- Stores and lantern were lighted for the first two weeks (about 6.15pm inthe evening) and put off every morning around 8:00am.

- Pens surrounding were swept and wood shavings returned back into the pens- The pens swept daily- Morning activities commenced latest 8am.- Evening activities commenced, latest 6pm

2.5 EQUIPMENT USED

- Drinkersto supply fresh water and medications to birds.

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- Feedersto supply feed to the birds

- Stovesto provide warmth

- Lanternfor illumination and warmth in case of absence of power.

- Broomfor sweeping pens.

- Bucketfor fetching water

- Weighing scale: for measuring or weighing feed ingredients in kilograms

and birds.

- Shovel: used for onfloor mixing of feed.

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CHAPTER THREE

3.0 RESULT AND OBSERVATION

3.1 RECORD OF OBSERVATION

a. 29 member of birds were recorded as mortality at the end of the broiler

starter phase.

b. Minimum feed wastage due to proper management

c. Rodents (rats) feeling on the feed.

d. Birds continuously dropped feed and nood shavings into the drinkers,

thereby impeding the flow of water.

e. The birds were highly adapted to the weather and showed no symptom of

disease except for coccidiosis disease at the third week.

f. Rate of feeding was high

3.2 RESULT

Initial weight of birds = 1.25kg

Feed supplied = 0

Feed left over = 0

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Number of birds = 16

Work Weight gain

(kg)

Left over

(kg)

Number of

birds

Feed

supplied

1 3.00 1.0 16 4

2 6.80 0.35 16 6

3 10.00 0.30 16 9

4 14.00 2.75 16 14

5 19.00 4.8 15 18

9.2kg 47kg

a. Feed consumed for broiler starter phase = feed suppliedfeed left over

Number of birds

b. Weight gain for broiler starter phase = final weightinitial weight

Number of birds

c. Feed conversion ration (FCR) = feel consumed

weight gain

d. Feed efficiency conversion ratio (FECRR) = weight gain

feed consumed

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