MAAIF Poultry Manual

POULTRY TRAINING MANUAL
For Extension Workers In Uganda
Theme: Transforming Livelihoods through

sustainable poultry production
August 2019
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TABLE OF FIGURES 5
LIST OF TABLES 7
PARTNERS 9
FORWARD AND ACKNOWLEDGMENT 10
ACRONYMS AND ABBREVIATIONS 11
MODULE 1: INTRODUCTION AND BACKGROUND 12

1.1 Key stakeholders 13
1.2 Importance of poultry 14
1.3 Opportunities 14
1.4 Challenges 15
1.5 Ten suggested steps to a sustainable poultry enterprise 15
MODULE 2: POULTRY MANAGEMENT SYSTEMS IN UGANDA. 16

2.1 Types of poultry 16
2.2 Poultry breeds 16
2.3 Poultry management systems 17
2.3.1 Extensive system 17
2.3.2 Semi-intensive system 17
2.3.3 Intensive system 18
MODULE 3: POULTRY PRODUCTION PLANNING 20

3.1 Site selection 20
3.2 Farm lay out 20
3.3 Construction of a poultry house 21
3.3.1 Poultry house at the household level 22
3.3.2 Poultry house at commercial level 23
3.4 Poultry tools, equipment and other farm necessities 26
MODULE 4: POULTRY PRODUCTION MANAGEMENT 29

4.1 Brooder management 29
4.1.1 Qualities of a good brooder 30
4.1.2 Construction of a brooder 31
4.1.3 Key points to consider in brooder management 32
4.1.4 Ventilation 35
4.1.5 Temperature 36
4.1.6 Water 36
4.2 Management of layer breeders 38
4.2.1 Farm location and housing 38
4.2.2 Key objectives and activities in the grower period 38
4.2.3 Feeding program 38
4.2.4 Lighting program 40
4.2.5 Age at transfer 41
4.2.6 Stocking 42
4.2.7 Pecking 43
4.2.8 Prolapse 44
4.2.9 Smothering 44
4.2.10 Broodiness 45
4.2.11 Vaccinations 46
Poultry Training Manual for Extension Workers in Uganda 1

4.2.12 Egg storage 47
4.3 Management of broiler breeders 47

4.3.1 Rearing 48
4.3.2 Vaccination 50
4.3.3 Bird weighing 51
4.3.4 Natural daylight rearing 52
4.3.5Allocation of feeds 52
4.3.6 Feeding program 53
4.3.7 Feeding procedure 53
4.3.8 Feeding for production 54
4.3.9 Water 55
4.3.10 Male selection 55
4.3.11 Egg weight 56
4.4 Management of commercial layers 59
4.4.1 Post brooding phase 59
4.4.2 Debeaking (beak trimming) 59
4.4.3 Nutrition 61
4.4.4 Nests 62
4.4.5 Broody pen and perches 63
4.4.6 Lighting program 63
4.4.7 Water 64
4.4.8 Disease control and prevention 64
4.5 Management of commercial broilers 67
4.5.1 Feeds and water 67
4.5.2 Broiler health 67
4.6 Management of improved breeds: (dual purpose birds) 70
4.6.1 Vaccination 70
4.6.2 Routine management 70
4.6.3 Feeds and feeding 71
4.7 Management of local chicken 72
4.7.1 Housing 73
4.7.2 Space 73
4.7.3 Vaccination and farm hygiene 73
4.7.5 Synchronized hatching of local chicken eggs 74
4.7.6 Chick rearing 75
4.7.7 Selecting hens for laying eggs 75
4.7.8 Selecting cocks 75
4.8 Management of turkeys 77
4.8.1 Rearing 77
4.8.2 Growth and nutrition 79
4.8.3 Health 80
4.8.4 Turkey breeding 81
4.8.5 Challenges of rearing turkey 82
4.9 Management of ducks 83
4.9.1 Brooding 84
4.9.2 Rearing 84
4.9.3 Feeding 85
4.9.4 Common diseases 85
4.9.5 Breeding 85
4.9.6 Natural incubation 85

4.10. Management of guinea fowls 86
4.10.1 Housing and husbandry 86
4.10.3 Management of adult guinea fowls. 87
4.10.4 Raising keets 87
MODULE 5: FEEDS AND WATER 89

5.1 Feeds 89
5.1.1 Feedstuffs 89
5.1.2 What are nutrients? 89
5.1.3 Composition of feeds 90
5.1.4 Feed manufacturing process 92
5.1.5 Feed formulation 92
5.1.6 What the farmer needs to know! 93
5.1.7 Quality control in grains and their by-products 94
5.1.8 Mixing feeds by the backyard farmer. 94
5.1.9 Feed storage 97
5.2 Water 98
MODULE 6: POULTRY HEALTH 100

6.1 Classification of poultry diseases 100
6.1.1 Signs of good health 100
6.1.2 Signs of poor health 100
6.2 Diagnosing diseases 101
6.2.1 Steps in diagnosing diseases 101
6.2.2 Common poultry diseases 102
6.3 Effects of climate change 114
6.4 Biosecurity 114
MODULE 7: SAFE HANDLING AND USE OF VACCINES, DRUGS, DISINFECTANTS AND OTHER
CHEMICALS. 118
7.1 Vaccines 118
7.1.1 Conditions for safe use of vaccines: 119
7.1.2 Procurement, transportation and storage 119
7.1.3 Administration of vaccines 121
7.1.4 Disposal and protection 122
7.2 Drugs 122
7.2.1 What to consider before treatment 122
7.2.2 Treatment methods 123
7.2.3 Procurement, storage and transportation 123
7.2.4 Safe use and disposal 123
7.2.5 Self protection 123
7.3 Disinfectants and other chemicals 124
7.3.1 Classification of disinfectants 124
7.3.2 Other chemicals used in the poultry industry 124
7.3.3 Factors that affect cleaning and disinfection 124
7.3.4 Procurement, transportation, storage and safe use 125
7.3.5 Self protection 125
MODULE 8: MARKETING OF POULTRY AND ITS PRODUCTS 126

8.1 Marketing 126
8.1.1 What is marketing? 126

8.1.2 How do I improve the market of my products? 126
8.1.3 Group marketing 127
8.2 Value addition 128
8.2.1 Value addition opportunities in poultry 129
8.2.2 Simple slaughter 129
8.3 Markets 133
8.3.1 Internal markets 133
8.3.2 External markets 133
MODULE 9: INVESTMENT GUIDE 134

9.1 What are profits? 134
9.2 Benefits of farming as a business. 134
9.3 Good business principles 134
9.4 Records 134
9.4.1 Financial 134
9.4.2 Production 135
9.5 Business plan. 140
9.6 Cost –benefit analysis 140
9.7 Labor 144
MODULE 10: QUALITY PRODUCTS STANDARDS 146

10.1 Introduction 146
10.2. Importance of standards 146
10.3 List of Uganda meat and egg standards in enforcement. 146
10.4 East African standards in the development process 147
REFERENCES 148
APPENDICES 149
APPENDIX I: Factors to consider in using an ingredient 149
APPENDIX II: Drinking height & water control (Nipple lines & Bell drinkers) 150
APPENDIX III: Key brooding factors 151
APPENDIX IV: Chick quality 152

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Figure 1: Exotic poultry production (‘000) 12
Figure 2: Indigenous poultry production (‘000) 12
Figure 3: Egg production (Millions) for exotic chicken 12
Figure 4: Egg production (Millions) for indigenous chicken 12
Figure 5: Stakeholders linkages 13
Figure 6: Deep litter system 18
Figure 7: Battery cage system 19
Figure 8: Layout of a commercial broiler farm 21
Figure 9: Simple local chicken house 22
Figure 10: A sketch of poultry house for 500 layers 22
Figure 11: Ground plan for a commercial poultry house 23
Figure 12: Design of a commercial poultry house 24
Figure 13: A cross-section of a layer commercial open-sided house 25
Figure 14: A cross-section of a commercial broiler open-sided house 25
Figure 15: Bell drinker 26
Figure 16: Wooden trough feeders (small, medium, large) 26
Figure 17: Plastic crates for dressed chicken 26
Figure 18: Trays for feeds in the brooder 26
Figure 19: Font drinkers 26
Figure 20: Plastic bucket feeder 26
Figure 21: Incinerator for disposing dead birds 27
Figure 22: Pots for brooding 27
Figure 23: Charcoal stove for brooding 27
Figure 24: Nipple drinker 27
Figure 25: Knapsack sprayer for disinfection 27
Figure 26: Debeaker machine 27
Figure 27: Simple brooder 29
Figure 28: A commercial broiler brooder 30
Figure 29: Cross-section of a brooder 31
Figure 30: Minimum ventilation in an industrial brooder using tarpaulins outside 33
Figure 31: Chicks distribution in the brooder 35
Figure 32: Layer parent stock rearing 39
Figure 33: Perch 43
Figure 34: Broodiness 45
Figure 35: Broiler parent stock rearing 49
Figure 36: A feed trough with grids for separate sex feeding (females). 53
Figure 37: Incorrect beak trimming 60
Figure 38: Good beak trimming 60
Figure 39: Bad beak trimming 60
Figure 40: Design of a simple nest 62
Figure 41: Equipment outlay for a house of 500 layers 65
Figure 42: Commercial broiler production using bell drinkers and plastic bucket feeders 67
Figure 43: Improved chicken breeds (Duo Purpose) 70
Figure 44: Local chicken breeds 72
Figure 45: How to identify a laying hen 76
Figure 46: Local Chicken on free range 76
Figure 47: Turkey breeds 77
Figure 48: Duck breeds 86
Figure 49: Guinea fowl on pasture 86
Figure 50: Soya roasting using a fabricated roaster 93
Figure 51: Mixing feeds for a small-scale farmer in the backyard 95
Figure 52 Vertical mixer 96
Figure 53: Horizontal mixer 96
Figure 54: A commercial feed mill 97
Figure 55: Water harvesting 98
Figure 56: Shallow well 98
Figure 57 : Avian influenza (AI, bird flu or fowl pest) 107
Figure 58: Spleen and liver tumor, breeder with tumoral lesions due to MD 107
Figure 59: MD infection – a) muscles & b) spleen 107
Figure 60: Lymphoid proliferation and enlargement of the peripheral nerves in MD 107
Figure 61: Infectious bursal disease (IBD)/Gumboro. Hemorrhagic (H) lesions on proventriculus 107
Figure 62: IBD hemorrhagic lesions of the thigh 108
Figure 63: Colibacillosis lesions due to E. coli: Liver and spleen enlargement and necrotic and
dates on liver and pericardium (liver capsule and heart sac) 108
Figure 64: Roundworms (acaricida gallinarum) 108
Figure 65: Abnormal ovary with follicle stalks commonly seen with an salmonela gallinarum
infection (Fowl typhoid) 109
Figure 66: Blood on the shell comes from a damaged vent caused by big eggs or vent pecking 109
Figure 67: Ridged shell. 109
Figure 68: Larger eggs production at the end of the laying period can have weaker shells. 109
Figure 69: Eggs with extra calcification in the appearance of the ring are laid 6-8 hours too late 109
Figure 70: The egg on the left has calcium speckles, which can have different causes 109
Figure 71: Ridged shell 109
Figure 72: Pimples 110
Figure 73: Histomoniansis 110
Figure 74: Marek's disease 110
Figure 75: Coccidiosis 110
Figure 76: E. Coli or peritonitis 110
Figure 77: Large roundworm infection 111
Figure 78: Respiratory diseases 111
Figure 79: Mycoplasmosis 111
Figure 80: Fowl Cholera (Pasteurella multocida) 111
Figure 81: Avian Encephalomyelitis (AE) 112
Figure 82: Fowl pox lesions 112
Figure 83: Pox lesions 112
Figure 84: Infectious Coryza (sinusitis, conjunctivitis, swollen head, rhinitis) 112
Figure 85: Infectious Bronchitis (IB) - a) Normal Trachea b) IB Affected trachea 113
Figure 86: Characteristics of IB Affected eggs 113
Figure 87: Reovirus affected tibio-tarsal joints 113
Figure 88: Reovirus- lesions in the synovial sheath 113
Figure 89: Infectious larygotracheitis (ILT)– breathing in breeders 113
Figure 90: Simple disinfection of a car at the gate 117
Figure 91: Spray vaccination in a hatchery 119
Figure 92: Good vaccination procedures 121
Figure 93: Protective gear for handling vaccines, drugs, disinfectants and other chemicals 123
Figure 94: Simple slaughter using cones 130
Figure 95: Scalding chicken locally using a saucepan 131
Figure 96: Defeathering machine 131
Figure 97:Poor naval quality 152
Figure 98:Red hocks 152
Figure 99: Beak, red dots, nostrils contaminated with albumen, malformed beaks 152
Figure 100:Big yolk residue 152
Figure 101:Injuries 152
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Table 1: Common poultry breeds in Uganda 16
Table 2: Advantages and disadvantages of free-range system 17
Table 3: Advantages and disadvantages of deep litter system 18
Table 4: Advantages and disadvantages of slatted floor system 18
Table 5: Advantages and disadvantages of a battery cage system 19
Table 6: Advantages and disadvantages of water drinkers 28
Table 7: Attributes of a good day-old chick 32
Table 8: Temperature in the brooder 36
Table 9: Water consumption for layers and broilers in the brooder 37
Table 10: Feeding program 38
Table 11: Feed specification for layer parent stock (0-18 weeks) in Uganda (temp. above 24 OC) 40
Table 12: Diet standard for breeder layer (19 to 72 weeks) in Uganda (temp. above 24 OC) 41
Table 13: Lighting program for open-sided houses 41
Table 14: Stocking density and equipment 42
Table 15: Routine management program including vaccinations 46
Table 16: Performance data (COBB 500 Broilers) 49
Table 17: Performance data (COBB 500 Broilers) - body weights 50
Table 18: Routine management program including vaccinations 50
Table 19: Light program for open sided houses with day length of 12 hours. 52
Table 20: Feeding for production (females) 54
Table 21: Calculating production feeding 55
Table 22: Weighing of eggs 56
Table 23: Body weight target (females) 57
Table 24: Male feeding body weight targets 58
Table 25: Standard feeds for layers and pullets 61
Table 26: Feed consumption in pullets and layers 62
Table 27: Lighting program 63
Table 28: Recommended space for drinkers 64
Table 29: Routine management and vaccination program for commercial layers 65
Table 30: Broiler production card 68
Table 31: Daily water consumption for broilers 69
Table 32: Broiler feeding with pellet feeds (100 birds) 69
Table 33: Broiler feeding with broiler mash (100 birds) 69
Table 34: Feed consumption for improved breeds for meat (Using broiler starter- 4 weeks and
broiler finisher- 6 weeks) 71
Table 35: Common diseases and parasites 73
Table 36: Space requirements for intensively reared turkeys 79
Table 37: Diets and nutrient requirement of turkeys 80
Table 38 Reproductive parameters 82
Table 39: Advantages and limitations of duck rearing 84
Table 40: Diet of ducks 85
Table 41: Main source of minerals 90
Table 42:Main sources of energy 90
Table 43: Main sources of proteins 91
Table 44: Dietary nutrient requirements of poultry 93
Table 45: Advantages and disadvantages of pellets 96
Table 46: Water Standards 99
Table 47: Common poultry diseases 102
Table 48: Common diseases in poultry in pictures 107
Table 49: Comparison of live agent and killed agent - vaccine 118
Table 50: Program for mixing vaccines in water for 1,000 birds using the oral method. 120

Table 51: Other chemicals used in the poultry industry 124
Table 52: Annual cash expense budget 135
Table 53: Annual cash income budget 135
Table 54: Annual cash-flow 135
Table 55: Layer production record 136
Table 56: Template for growing immature pullets 137
Table 57: Template for egg production layers (deep litter) budget 138
Table 58: Template for broiler enterprise (deep litter) budget using mash feeds 139
Table 59: CBA for the option of rearing 1,000 brooded improved breeds (4 weeks) 140
Table 60: CBA for the option of rearing 500 broiler production (5 weeks) using pellet feeds 142
Table 61: CBA for the option of rearing 500 layers commercial birds on deep litter (80 weeks) 143
Table 62: Labor requirements in poultry 145

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!ACRONYMS AND ABBREVIATIONS
2Cs
ACRONYMS AND
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Two “C” of marketing (customer and competition)
4Ps Four ABBREVIATIONS
“P’s of marketing (product, price, place, promotion)
AE/POX
2Cs Avian
Two “Cs”Encephalomalytis
“C” of
of marketing and Fowland
marketing (customer
(customer Poxcompetition)
and competition)
Av. Weight
4Ps Average
Four “P’sweight
of marketing (product, price, place, promotion)
BUKALASA
AE/POX Bukalasa Agricultural College
Avian Encephalomalytis and Fowl Pox
Ca
Av. Weight Calcium
Average weight
CBA
BUKALASA Cost Benefit
Bukalasa Analysis College
Agricultural
COVAB-MaK
Ca College
Calciumof Veterinary Medicine Animal Resource and Biosecurity.
CP
CBA Crude ProteinAnalysis
Cost Benefit
D.O.A
COVAB-MaK Death
CollegeonofArrival
Veterinary Medicine Animal Resource and Biosecurity.
D.O.WT.
CP Day
Crude Old Weight
Protein
DOC
D.O.A Day
Death Old
onChick
Arrival
DRC
D.O.WT. Democratic
Day Old Weight Republic of Congo
EEA
DOC Enabling Environment for Agriculture
Day Old Chick
FAO
DRC Food and Agriculture
Democratic Organization
Republic of Congo
FCR
EEA Feed Conversion
Enabling Ratio for Agriculture
Environment
FtF
FAO Feed
Food the
andFuture
Agriculture Organization
GDP
FCR Gross Domestic Product
Feed Conversion Ratio
GUMB.
FtF Gumboro
Feed the Future
HDEP
GDP Hen
GrossDay Production
Domestic Product
IB/IBD/NCD/REO Infectious
GUMB. Gumboro Bronchitis, Infectious Bursal Disease, Newcastle Disease and Reo
HDEP virus
Hen Day Production
IB/ND
IB/IBD/NCD/REO Infectious Bronchitis
Bronchitis,and Newcastle
Infectious disease
Bursal Disease, Newcastle Disease and Reovirus
IB2 Infectious Bronchitis 2
virus
Inf.
IB/NDCoryza Coryza
Infectious Bronchitis and Newcastle disease
IR
IB2 Inclusion Ratio
Infectious Bronchitis 2
Kcal/kg
Inf. Coryza Kilo calories
Infectious /kilogram
Coryza
Lab. Immunity
IR LaboratoryRatio
Inclusion Immunity check up
LYS
Kcal/kg Lysine
Kilo calories /kilogram
MAAIF
Lab. Immunity Ministry of Immunity
Laboratory Agriculturecheck
Animal
up Industry and Fisheries
ME
LYS Metabolizable Energy
Lysine
Met.
MAAIF Methionine
Ministry of Agriculture Animal Industry and Fisheries
Mj/kg
ME Mega Joules/kilogram
Metabolizable Energy
MTIC
Met. Ministry of Trade Industry and Cooperatives
Methionine
Muchomo
Mj/kg Roosted meat
Mega Joules/kilogram
MTIC Ministry of Trade Industry and Cooperatives
Muchomo Roosted meat
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MUK Makerere University Kampala

NAGRC&D National Animal Genetic Resources Centre and Data Bank
NALIRI National Livestock Research Institute
NARO National Agricultural Research Organization
NCD Newcastle Disease
NM Nitrogen Matter
PAU Poultry Association of Uganda
POL Point of Lay
Rollex Omelet in chapati fast food
SACCO Savings and Credit Cooperative
Sq. m Square meter
STD Standard
UBOS Uganda Bureau of Statistics
UNBS Uganda National Bureau of Standards
URA Uganda Revenue Authority
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Poultry Training Manual for Extension Workers in Uganda

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Source: UBOS: Statistical Abstract, 2018

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1.1 Key Stakeholders 1
A
m
P
o
in
M
in

!
1.2 Importance
1.2 Importance of of
of Poultry
1.2 Importance Poultry
Poultry
I) –Direct I)
employment
–Direct employment
Many people
Manyare people
directlyare
engaged
directlyinengaged
poultry in
production, majority ofmajority
poultry production, whom areof small
whomholder andholder
are small women.and women.
Indirect employment
Indirect employment
A substantial number ofnumber

A substantial people of
arepeople
engagedareinengaged
poultry inrelated businesses
poultry e.g. chicken
related businesses e.g.roasting,
chicken “rollex”
roasting, “rollex”
making, restaurants and hotels and
making, restaurants and hotels
transportation.
and transportation.
II) ForeignII)
exchange
Foreignearnings.
exchange earnings.
Uganda earns foreign

Uganda exchange
earns foreignrevenue from
exchange the export
revenue of eggs,
from the poultry
export meat
of eggs, and day-old
poultry chicks.
meat and day-old chicks.
III) Nutrition
III) Nutrition
Consumption of highly nutritious

Consumption of highly poultry products
nutritious poultryimproves
productshealth status
improves of communities.
health status of communities.
IV) Manure
IV) Manure
Poultry manure is used

Poultry to improve
manure is used tosoil fertilitysoil
improve andfertility
increase crop
and yields.crop yields.
increase
V) CultureV)
and Sportsand Sports
Culture
Poultry arePoultry
used for
aresocial-cultural activities such
used for social-cultural as traditional
activities engagements
such as traditional and weddings
engagements and and making
weddings and making
ornamentsornaments
from poultryfromfeathers
poultrye.g. earrings.
feathers e.g. Inearrings.
the sports arena
In the theyarena
sports are used
they for
are entertainment for
used for entertainment for
nstance, ininstance,
cock fighting.
in cock fighting.
1.3
1.3 Opportunities
1.3 Opportunities
Opportunities
Managing Managing
poultry in poultry
Ugandain is Uganda
highly competitive in terms ofinfeeds,
is highly competitive termsmarket andmarket
of feeds, infrastructure as explained
and infrastructure as explained
n the favorable
in thefactors below:
favorable factors below:
a) Production of feeds –ofAvailability

a) Production of fertile soils,
feeds – Availability goodsoils,
of fertile weather
goodand climate
weather andprovides
climate anprovides an
opportunity to producetocheap
opportunity raw cheap
produce materials
rawfor makingfor
materials feeds.
making feeds.
b) Processing of feeds - There
b) Processing is potential
of feeds - There isfor exploiting
potential for the existingthe
exploiting unutilized installed capacity
existing unutilized installed capacity
for feed production and processing
for feed production for most feed
and processing for manufacturers.
most feed manufacturers.
c) Access c)
to feeds
Access- Many mushrooming
to feeds small-scalesmall-scale
- Many mushrooming feed producers, increase access
feed producers, to feeds
increase accessbyto feeds by
small scale small
poultry farmers.
scale poultry farmers.
d) Domestic market –Existence
d) Domestic of potential
market –Existence effective demand
of potential effective caused
demandbycaused
high rate of rate of
by high
urbanization and population
urbanization growth in Uganda.
and population growth in Uganda.
e) Export market - Uganda is strategically located in the Great Lakes region which is ideal for
supplying the growing regional markets in Kenya, Tanzania, Southern Sudan, Congo and
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f) Affordable inputs- Livestock feed and labor for poultry feed production.
g) Improved transport infrastructure: in form of upgraded road network and air transport.
h) Availability of freshwater bodies provides adequate fish raw material resources for production
of feeds.
1.4 Challenges Poultry Training Manual for Extension Workers in Uganda 14

h) Availability of freshwater bodies provides adequate fish raw material resources for production
of feeds.
1.4 Challenges
Challenges
i. Cost of poultry feeds has escalated yet it is not matched by increase in the price of poultry products.
ii. High taxes on imported inputs such as parent stock chicks, veterinary drugs, equipment and feed
additives.
iii. Existence of many unregulated and unqualified feed manufacturers due to limited enforcement of
standards in the subsector.
iv. The emergence of many unregistered, unregulated breeding farms.
v. Lack of feed reserves for feed production during off-season.
vi. The emergence of many unprofessional veterinarians, paraprofessionals and drug sellers.
vii. Inadequate enforcement of quality standards leading to substandard veterinary inputs and
equipment on the market.
viii. Increased antibiotic resistance of poultry caused by drug abuse.
ix. High levels of aflatoxins caused by poor quality feeds.
x. Over dependence on imports of poultry parent stock from other countries.
xi. Inadequate extension services in the poultry sector.
1.5
1.5 Ten suggestedsteps
Ten suggested steps
to to a sustainable
a sustainable poultry
poultry enterprise
enterprise
To succeed in poultry farming as a business, do the following:
i. Choose the enterprise type and size, type of bird and breed based on a cost benefit analysis (CBA)
and your capability.
ii. Register your business entity.
iii. Organize adequate finances for operations and fixed assets.
iv. Construct and properly equip a well-designed poultry structure on a good location.
v. Organize and manage a professionally competent team (manager, accounts assistant, security,
! poultry attendants and a veterinarian).
vi. Cater for the right quality, quantity and distribution of feeds.
vii. Cater for good farm biosecurity, good poultry health and welfare.
viii. Market your products well – add value, ensure hygienic and good quality and categorize your
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ix. Plough back at least 80% of your sales revenue to grow the business.
x. Have a good succession plan.

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2.1 Types of Poultry
i.
ii.
iii.
iv.
v.
vi.
vii.
2.2 Poultry Breeds

2.3 Poultry Management Systems
2.3.1 Extensive Systems
Table 2: Advantages and disadvantages of a free-range system
2.3.2
2.3.2 Semi-intensive system
Semi-intensive system
Under this system, birds are provided with proper housing but are allowed to wander in the
grassland. There are two types under this system.
a) Run
a) Runsystem: system:
a pieceaofpiece
Runsystem: grassland is enclosed
of grassland in a fence;
is enclosed in a egg nests,
fence; egg feed
nests,and water
feed and are provided
water in the in the
are provided
house.
b) Fold unit system: birds are kept in a small portable house all made out of wire mesh with a space
where they can run and is moved on a daily basis to a fresh spot in the lawn.

2.3.3 Intensive
2.3.3 Intensive system
system
Under this system birds are confined within a house and are fed. There are three types.
a) Deep
Deep litter
litter system
system – where chicken is reared on floors made of concrete but covered with litters like
saw dust or wood shavings to make birds feel comfortable.
Figure 6: Deep litter system
a deep litter system
Slatted floor system
a slatted floor system

Battery cage system

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MODULE 3: POULTRY PRODUCTION PLANNING
Successful poultry production requires proper planning which involves constructing suitable infrastructure
and having enough land for expansion. It also enables you to avoid biosecurity threats. Planning starts with
selecting an appropriate site, followed by designing a farm lay out plan (Figure 8) followed by designing and
constructing poultry houses (Figures 9-14) and other infrastructure, installing biosecurity measures and
procuring the right production equipment.
3.1 SiteSelection
3.1 Site Selection
What to consider when selecting a site?
i. The land should be flat, well drained and not swampy.

ii. Location should have a good flow of fresh air.
iii. Land should be accessible but not on the highway.
iv. The site should be far from other poultry farms, piggery or dairy to avoid noise and diseases.
v. There should be a reliable source of water.
vi. Where possible, the land should have some trees and grass cover for shade to cool the poultry
houses during hot periods.
3.2 FarmLay
3.2 Farm LayOut
Out
A good poultry farm should have the following components (Figure 8):
i. Perimeter chain link

ii. An entry-gate
iii. Poultry houses
iv. Offices and toilets
v. Changing room and shower facility
vi. Disinfection barriers (at main gate and entrances to poultry houses)
vii. Feed and equipment store
viii. Clean water source
ix. Access roads
x. Toilets
xi. Incinerator or sanitary pit

!
Figure 8: 8:Layout
Figure ofa acommercial
Layout of commercial broiler
broiler farm farm
Figure 8: Layout of a commercial broiler farm
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3.3
3.3 Construction
Construction ofof a Poultry
a Poultry House
House
3.3.1 Poultry
3.3.1 Poultryhouse at the
house at household level level
the household
A simple poultry backyard, open sided house for 500 layers should be 7m x 12m (84sq m.). The walls
should be short 1m high made of timber, bricks, iron sheets or mad and wattle. The roof should be v-shaped
(for easy flow of rainwater) made of iron sheets, plastic sheets with papyrus or grass thatched. The floor can
either be marram rammed and cement screened, or marram mixed with limestone and then rammed. The
door should be double leafed either wooden or metallic (Figure 10).
Figure
Figure9:9:Simple Local
Simple Local Chicken
Chicken HouseHouse
Figure 10:10:AAsketch
Figure sketch ofofpoultry
poultry house
house forlayers
for 500 500 layers
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3.3.2Poultry
3.3 Poultryhouse
house atat
commercial level level
commercial
A good commercial poultry house should have the following components (Figure 11):
FigureFigure
11: Ground plan
11: Ground planfor
for aa commercial
commercial poultry
poultry house house
a) Production hall
b) Changing area
c) Egg collection/feed holding unit
d) Entry (clean) and exit (dirty) doors
e) Sink and water taps with detergents
f) An isolation unit
An open sided commercial poultry house for 1,500 layers should be 10m x 25m (27m) 1 250sq. m – 6 birds
per sq. m) and for 2,500 broilers should be 10m x25m (250sq m – 10 birds per sq. m). See fig 12-14. The
open sided design is meant to take care of the following:
a. Maximum comfort for the birds.

b. Convenience for poultry attendants.
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The length of the entire house is 27m, however the effective length is 25m because of the space deducted for the work
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area in front (1m) and behind (1m).
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Figure 12: Design of a commercial poultry house

Figure 1:13:
Figure A cross-section
A cross-sectionofofa alayer
layercommercial
commercial open-sided house
open-sided house
Figure
Figure 2:14: A cross-section
A cross-section ofofa acommercial
commercial broiler
broiler open-sided
open-sided house
house

3.4 Poultry
3.4 PoultryTools,
Tools,Equipment andand
Equipment otherother
FarmFarm
Necesssities
Necessities
Figure 15: Bell drinker Figure 16: Wooden trough feeders (small, medium, large)
Figure 17: Plastic crates for dressed chicken Figure 18: Trays for feeds in the brooder
Figure 19: Font drinkers for young birds Figure 20: Plastic bucket feeder for mature birds
WŽƵůƚƌǇdƌĂŝŶŝŶŐDĂŶƵĂůĨŽƌǆƚĞŶƐŝŽŶtŽƌŬĞƌƐŝŶhŐĂŶĚĂϯϮ

Figure 21: Incinerator for disposing dead birds Figure 22: Pots for brooding
Figure 23: Charcoal stove for brooding Figure 24: Nipple drinker
Figure 25: Knapsack sprayer for disinfection Figure 26: Debeaker macine
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Table 6: Advantages and disadvantages of water drinkers
No. Drinker Advantages Disadvantages

1 Round Drinker x Water readily available x Open system, not always
x Water level and suspension fresh, high chances of
height easy to regulate contamination
x Water spills resulting in wet
litter
2 Drinking x Closed system, water
Nipples always fresh x Expensive
x Very little spillage Doesn’t x Water dispensing harder to
occupy much space, giving control
more room for the birds
and attendants
3 Drinking Cups x Water is readily available x Expensive
x Easy to check for blockages x High chances of
contamination
x Less room to walk around
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MODULE 4: POULTRY PRODUCTION MANAGEMENT
Performance in poultry depends on the effectiveness of production methods and techniques that are used.
This module presents recommended practices of housing, feeding, watering, vaccination and general
husbandry that can be applied to boost production and productivity of the poultry enterprise. The module
concentrates on the management of chicken, turkeys, and ducks and is divided into 9 parts: brooder, layer
breeder, broiler breeder, commercial layer, commercial broiler, improved breeds, local chicken, turkeys and
ducks.
4.1 BrooderManagement
4.1 Brooder Management
A Brooder is a special room designed to provide optimal conditions for the growth and development of the
day-old chicks in the first three weeks of their lives.
Figure 27:Simple
Figure 27: Simple brooder
brooder
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Figure 28:Figure 28: A Commercial

A Commercial broiler
broiler brooder (Source:
brooder (Source:Cobb Seminar
Cobb Zimbabwe)
Seminar Zimbabwe)
The first two weeks of a chick’s life are the most important in the development process as mistakes made at this
time cannot be corrected later. It is during this period that maximum growth is attained, and the development of
all internal organs and the skeleton takes place. The brooder is therefore the foundation of the poultry enterprise
and should be properly managed for high performance.
4.1.1 Qualitiesofofa agood

4.1.1 Qualities good brooder
brooder
A good brooder should have the following:
1) Optimum Temperature (start 34oC at the end 28oC)

2) Good Ventilation (oxygen)
3) Optimum light
4) Adequate space (30 to 40 birds per sq. m)
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4.1.2
4.1.2 Construction
Construction ofofa abrooder
brooder
Figure 29: Cross-section of brooder (Source: Cobb 500 Broiler Breeder Manual)
Figure 29: Cross-section of a brooder (Source: Cobb 500 Broiler Breeder Manual)
In order to construct a brooder, the following steps should be undertaken:
a) Know the number of birds to be brooded;

b) Compute the appropriate area of the brooder basing on the rate of 30 birds per sq. m;
c) Determine the materials needed for constructing and operating the brooder (tarpaulin, charcoal
stove, pots, feeders, drinkers, trays, thermometers, paper, feeds, water and personnel);
d) Fix five tarpaulins accordingly- 2 along the length of the house, both inside and outside and one
covering the entire ceiling area (false ceiling), this helps to reduce on heat loss.
e) Use a charcoal stove and pots with charcoal or a gas brooder to generate heat. Use a thermometer to
measure temperature. Use properly spaced fonts of 3 liters to distribute water.
f) Use small wooden feeders, hand filled troughs (linear feeders) and hand filled hanging hoppers to
distribute feeds.
4.1.3 Key points to consider in brooder management
1) Get good quality chicks from a reliable source (see attributes in table 7 below).
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4.1.3 Keypoints
4.1.3 Key points to consider
to consider in brooder
in brooder managment
management
1) Get good quality chicks from a reliable source (see attributes in table 7 below).

!
Figure
Figure30:
30: Minimum ventilation
Minimum ventilation in an industrial
in an industrial brooder
brooder using using
tarpaulins tarpaulins
outside outside
(Source: Cobb (Source:
Zimbabwe Cobb
training)
Zimbabwe training)
!
8)
1. High quality thermometers (use thermometers that are calibrated by UNBS either digital or ordinary
mechanical type) should be suspended just above the litter at key points to effectively record the
room temperature.
9)
2. Maintain a temperature of 32°C for litter (40.5°C directly under brooders) and the floor temperature
28°C.
10)
3. Arrange the drinkers and feeders in an orderly manner, alternating the lines of drinkers with the
feeders. Provide the following feeder space for the birds when they are growing:
x Day old to 14 days – 2 linear inches (5.0 cm) per bird
x 15 to 35 days – 3 linear inches (7.5 cm) per bird
x 36 days onwards (broiler) – 4 linear inches (10.0 cm) per bird. For improved birds and parent
stock 15 cm per bird.
x When determining the amount of space per feeder, measure both sides of the feeder. Maintain
height of all trough and pan feeders so that the lip of feeders is at level with the backs of the
birds.
! 11)
4. Set the appropriate drinker system height to allow chicks’ easy access (usually chick eye height).
12)
5. Ensure there are no airlocks in the pipes and that each nipple has a droplet of water present. Bell
drinkers should !"#$%&'()&*+,+,-(.*,#*$(/"&(01%2,3+",(4"&52&3(+,(6-*,7*!!!!!!!!"#!
be suspended with the base just above the litter.
! 13)
6. Provide Quality water – Water from a clean water source, optimum in quantity and well distributed
using the appropriate drinkers for the age of the birds.
7. Supplementary drinkers (mini drinkers, fonts) should be filled with lukewarm water mixed with
chick formula and glucose (according to the manufacturer’s recommendations). Add 3-4 drops of
liquid paraffin or cooking oil on every font drinker after every 2 hours for the first days to prevent
constipation.Poultry Training Manual for Extension Workers in Uganda 33
8. In case you don’t have nipples, maintain font drinkers in the first two weeks.
6. Provide Quality water – Water from a clean water source, optimum in quantity and well distributed
using the appropriate drinkers for the age of the birds.
14)
7. Supplementary drinkers (mini drinkers, fonts) should be filled with lukewarm water mixed with
chick formula and glucose (according to the manufacturer’s recommendations). Add 3-4 drops of
liquid paraffin or cooking oil on every font drinker after every 2 hours for the first days to prevent
constipation.
15)
8. In case you don’t have nipples, maintain font drinkers in the first two weeks.
9. Fill the feeders with a dust free crumbled ration or mash of the right particle size from a reliable
16
source and place them on the floor to make access easier. Additional feeding space should be
provided for the first week in the form of paper, polythene or feed trays for maximum consumption.
20% of the brooding area should be covered with paper or polythene. Trays should be provided at a
rate of one per 100 chicks.65 grams of feed per chick should be provided on/in the additional
feeders.
17)
10. After 2 hours after placement, check the chicks to ensure that they are comfortable with the
temperature. Chicks that are too warm will be panting and trying to move away from heat, appear
quiet and their wings may drop. Chicks too cold will crowd towards the heat, huddle in groups and
be noisy. Chicks at the correct temperature will be evenly spread, show varied behavior (eating,
drinking, resting, and interacting).
18)
11. The crops of chicks should be checked the morning after placement to ensure that the birds have
found food and water. Crops should feel soft and pliable and a minimum of 95% of them should be
filled. If the crops are hard then the chicks have not found adequate water and the availability of
water should be checked. If the crops are swollen and distended, then the chicks have found water,
but not enough feed and the availability and consistency of the feed should be critically evaluated.
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FigureFigure
31: 31: Chicks distribution in the brooder
Chicks distribution in the brooder
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4.1.4 Ventilation
4.1.4 Ventilation
Provide a good ventilation system in the house to ensure good air quality. Ventilate the brooder at every 4-
hour interval, by opening up the upper curtains for 10 minutes and dropping them again while monitoring
the temperature and air flow. This exercise should continue day and night to allow exchange of air.
A proper ventilation system serves the following purposes:
x Provides continuous adequate supply of fresh air and oxygen to the birds
x Removes foul air, harmful gases like ammonia, carbon-mono-oxide and carbon-dioxide.
x Maintains the correct temperature and humidity as per the age of birds
x Dilutes disease-causing agents like bacteria and maintains healthy environment in poultry house

4.1.5 Temperature
Temperature (oC) at Temperature (oC) in the

chick level house

4.1.6 Water
Broiler Consumption Layer Consumption

Water mls/Bird Water mls/Bird

4.2 Management of Layer Breeders
4.2.1 Farm location and housing
4.2.2 Key objectives and activities in the grower period
4.2.3 Feeding program

!
x Empty the feeders’ everyday around midday for 2 -3 hours to avoid the buildup of fine particle
residues. Encourage crop development by having rapid feed consumption.
x Supply insoluble grit for gizzard development. From 3 to 10 weeks- 3gms/bird/per week after 10
weeks - 4 to 5 gm/bird /week.
Monitor the development of the parent stock by weighing the birds every week and benchmarking with the
standard weight of the breed. If the weight range is outside the standard, check the following:
a) feeder space and position

b) speed of the feed distribution
c) vaccination status
d) diseases and parasitism
Figure Figure
32: Layer parent
32: Layer parentstock rearing
stock rearing (Source
(Source: : Asiima
Asiima ACL) ACL)
Males and females are reared together because it reduces stress, provides for better production and livability.

112 days to
2% lay
Fiber

4.2.4 Lighting program
The Lighting program achieves the different objectives

4.2.5 Age at transfer
4.2.6 Stocking

!
Perches
Perches are poles suspended at about 40cm from the floor for birds to rest on especially at night.
Figure 33:Figure
Perch 33: Perch
They are useful in reducing aggression. The distance between perches should be 40cm and the perch space
should be 5 – 10 cm for each bird.
Mating Ratios
r
Keep between 9% to 10% males for mating. In the cage system, 13% of cocks are in colony cages and 6% in
artificial insemination. Have a pen for separating aggressive cocks.
Beak trimming
Beak trimming (section 4.4) is carried out to reduce feather pecking, cannibalism and feed wastage. Trim
the beaks at the hatcheries but if not then de-beak at 15 days then follow it again at 8 - 10 weeks.
4.2.7 Pecking
4.2.7 Pecking
When an egg is laid, there is extraversion of the oviduct with high light intensity and poor nest quality; the
protruded oviduct can be pecked by other birds causing death.
How do you prevent pecking?
x Use artificial lights with warm colors.

x Control light intensity.
x Shade open-sided houses.
x Provide comfortable nests in the right location and numbers.
x Install perches in the production house.
x Avoid feed deficiency and under consumption.
! x Provide enough feeder space.
x Ensure a rapid feed distribution system.
x Avoid crumble and pellet feeds (takes a short time to consume).
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! x Avoid stress, parasites (internal and external) and enteritis.
x Provide good quality litter to keep birds occupied,
x De-beak properly.
4.2.8 Prolapse
It is the extraversionPoultry
of the Training
cloaca and oviduct,
Manual forwhich sometimes
Extension Workersgets
in wounded 43leads to rapid death. It
Uganda and
occurs with birds that are too lean at point of lay and with fatty pullets.
x Provide good quality litter to keep birds occupied,
x De-beak properly.
4.2.8 Prolapse
4.2.8 Prolapse
It is the extraversion of the cloaca and oviduct, which sometimes gets wounded and leads to rapid death. It
occurs with birds that are too lean at point of lay and with fatty pullets.
What is the cause of prolapse?
x Giving light stimulation to underweight birds before their body frame is developed.
x Giving excessively large light increments.
x Fat pullets are prone to prolapse because excess fat contributes to lower elasticity and tone of the
tissues involved in egg laying.
How do you avoid prolapse?
x Make sure the flock is uniform at rearing.

x Ensure target body weight by age.
x Avoid excess weight during rearing.
x Avoid any sudden increase in light period.
4.2.9 Smothering
4.2.9 Smothering
It is the crowding together of floor-reared (deep litter) pullets, which may lead to piling, suffocation and
death.
Causes of smothering-
x Reaction of panic- when birds are frightened.

x Attraction – to feed and to discover the environment.
x Sleeping behavior- to lose heat.
x Social behavior -to protect against danger.
x Following a change in feeding times due to lack of feeding or drinking equipment.
x Sunlight getting in the poultry house.
How do you avoid smothering?

!
x Bring forward the times of “light on” and” light out” by half an hour.
x Use perches to reduce number of birds on the floor.
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! x Use an electric fence along the partitions.
x Round off the four corners of the house with either plywood or concrete.
x Distribute grit or cereals on the litter after lay.
x Use opaque partitions up to 60cm to separate pens.
4.2.10 Broodiness
This is the habit of birds sitting on eggs in the nests. It appears in flocks in case of stress or when they are
underweight.

4.2.10 Broodiness
4.2.10 Broodiness
This is the habit of birds sitting on eggs in the nests. It appears in flocks in case of stress or when they are
underweight.
Figure 34:Broodiness
Figure 34: Broodiness
How do you avoid broodiness?
x Prevent floor lying.

x Close nest in the evening (4hours to lights out).
x Collect eggs 4-6 times a day.
x Avoid leaving broody hens to brood on the floor to stop the spread of the behavior.
x Avoid high stocking densities which compromises feeder and drinker space per bird.
x M
Make a broody pen. For a 300sq. m. house the dimension of the pen should be 1sq m. Tthis is
enough to accommodate up to 5 birds.
Procedure to break up broodiness:
x Identify 5 broody hens.

x Dip them in cold water for 20-30 seconds at least 3 times a day.

4.2.11 Vaccinations
After
52 Wks. Deworm/Vit. In Water

57 Wks. IB2 In Water
58 Wks. NCD Lasota In Water
63 Wks. Vit/Census In Water
65 Wks. IB2 In Water
66 Wks. NCD Lasota In Water
71 Wks. Vit/ Census In Water
72 Wks. Off Laying

NCD Lasota – Newcastle Disease Lasota, Vit. – Vitamin, IB2 – Infectious Bronchitis 2, AE/Pox – Avian
Encephalomylitis/fowl pox, IB/IBD/ND/REO – Infectious Bronchitis/Infectious Bursal Disease/Newcastle
Disease/Reovirus.
Reovirus disease (viral arthritis) is clinically manifested by lameness and swellings affecting primarily
tarsometatarsal joints and the feet. Reovirus vaccine is used to control this disease in breeding stock to avoid
lameness. Marek vaccine is normally given to day-old chicks at day one in the hatcheries but when the
parent stocks are imported from abroad there is no need to vaccinate because they come already vaccinated.
Use the table above to record:

!" Date when you received the flock and program the interventions above according to the schedule,
from the beginning up to when you off lay.
#" Dates when each intervention will be undertaken.
$" Remarks when you undertake the intervention.
Egg production should begin at week 18 and gradually increase to reach a peak of about 96% in 6 to 8
weeks, depending on the uniformity of the chicks. Nest material (rice husks or wood shavings must be clean
and without mold and be changed regularly to avoid contaminating the eggs. The nest must have a closing
system. Collect eggs regularly (4-6) times a day. Before egg collection, wash hands and sanitize with a
disinfectant. Hatching eggs must be disinfected quickly, after collection. You can use hydrogen peroxide,
quaternary ammonium compounds, chlorine, Ozone, UV rays or dipping in a disinfectant solution.
4.2.12 Eggstorage
4.2.12 Egg storage
Eggs should be stored at between 15ƕC to 18ƕ C depending on the duration of storage. Keep the eggs with
the narrow end of the shell down for short term storage and for long term (more than 7 days), with the
broader end down. Pack eggs on wooden pallets.

4.3
4.3 Management
4.3Management of
Managementofof Broiler
Broiler Breeders
Breeders
Broiler Breeders
Broiler breeder production involves the production of fertilized broiler eggs from broiler parent stock birds
which when incubated produce broiler commercial birds. The breeders are mainly imported as day old
chicks’ males and females, and then reared up to point of lay to get the fertilized eggs. This is a highly
professional undertaking requiring frequent weighing of the birds, separate feeding, challenge feeding,
artificial insemination for better egg production and longevity of the flock.
This section provides information on what is required to successfully manage broiler breeders. This include
rearing; vaccination and routine management; bird weighing; feeding and watering;
4.3.1 Rearing
4.3.1 Rearing
Farm preparation
For any information concerning the brooder refer to section 1 of module 4. There are only a few exceptions
for the breed. The brooding farm should be as far as possible from older birds. Brood chicks on “an all-in,
all-out program”.
x Avoid multi-age flocks.

x Ensure a good brooder house security program.
x The same person should not look after young chicks and older birds.
x Keep all visitors out.
x The house and equipment should be thoroughly cleaned and disinfected.
Before the chicks arrive, pre-heat the house for at least 48 hours. cockerels should be brooded and fed
separately from the pullets, stocking males at 4.2 birds/m² (2.5ft²/bird) and females at 7 birds/m² (1.54 ft²/
bird). This will help to maintain good litter conditions and allow the cockerels to express fully their potential
frame size. Keep accurate records of feed consumption, mortality and all other relevant factors such as
diseases, vaccination and unusual circumstances. Carryout a weekly random 5% check, weighing of the flock
!starting at 7 days of age to determine feed amounts. (Additional weighing can be carried out at 10, 17 and
24 days to assess bird weigh gain.) Initially bulk weigh a sample of chicks, then from 28 days of age carry out
individual bird weighing. A minimum of 10% of birds should be weighed for each group which is fed
together.

Figure Figure
35: Broiler parent
35: Broiler parentstock rearing
stock rearing (Source:
(Source: Asiima ACL) ACL)
Asiima
Isolate small-framed birds into separate pens to reduce competition for feed and encourage growth. These
smaller-frame birds should be retained in their own pen or house until transfer and may need to be given the
light stimulus when they are older than their sisters. Selection of small framed birds may begin when chicks
are 14 days of age to be completed by 28 days of age. Make three groups (bigger birds, medium birds- main
flock, and small framed birds).
For the first 48 hours continuous lighting should be provided in all types of houses to help the chicks return
to feed, water and heat.
Follow the lighting recommendation set out in table 19 below.
At 56 days of age – and not before – the males can be selected to reduce their numbers to 11% of the total
number of females prior to mating. A second selection of males should be completed, prior to mating,
removing retarded males. Males should be housed with the females by 140 days of age at a mating ratio of
10 males per 100 females. By 154 days the ratio should be 9.5 males/100 females. Use of more males than
these recommended numbers can lead to over-mating of females and fighting between males. Sexual
maturity between males and female must always be in balance.

4.4
Source: Cobb 500 Breeder Management Guide
4.3.2 Vaccination

NCD Lasota – Newcastle Lasota, Vit. – Vitamin, IB2 – Infectious Bronchitis, AE/Pox – Avian
Encephalomylitis/fowl pox, IB/IBD/ND/REO – Infectious Bronchitis/Infectious Bursal
Disease/Newcastle Disease/Reovirus
Use the table above to record:
a) Date when you received the flock and program the interventions above according to the schedule,
from the beginning up to when you off lay.
b) Dates when each intervention will be undertaken.
c) Remarks when you undertake the intervention.
4.3.3
4.3.3 Bird
Bird
4.3.3 Weighing
Weighing
Bird Weighing
i. Weigh weekly on the same day at the same time.

ii. Weigh birds before feeding.
iii. Weigh 3% of all females in the poultry house from two different ends of each pen/house and
always in the same area.
iv. Weigh a minimum 10% of all males in the poultry house from two different ends of each
pen/house and always in the same area.
v. When hanging birds individually on the 5 kg scale, care must be taken not to injure the birds.
All birds (Males & Females) must be hung by either both legs or, both wings (never one leg or
one wing) or by the use of a cone or wing clip.
Preparation for weighing

a). The day before weighing:
x Prepare weighing sheets
x Check availability and operation of scales
x Determine how many birds (approximately) to weigh per pen to achieve 3% females
and 10% males in total.

b). The day of weighing:
x Do not feed birds till after weighing
x Make an early start to minimize feeding delay.
x Adjust the light intensity to allow accurate reading of scales.
Weighing Procedure
i. Push birds into a weighing frame.
ii. Avoid crowding by weighing fewer birds per frame, but more often.
iii. Do not remove individual birds to reduce overcrowding but release them all.
iv. Do not hold many birds at a time, three are enough.
v. Do not add birds to the one’s you are already holding but empty your hands before accepting more.
vi. Hold & weigh birds either by both-wings or both legs.
4.3.4 Natural daylight rearing
of
4.3.5 Allocation of feeds

b. Heavy weight birds having a body weight more than 10% over the average will get 5-10% less
feed than the medium birds, by giving them 5-10% less feeder space. Never reduce the daily
feed allocation.
c. The medium weight birds will get the appropriate feed increments based on deviation from
the standard body weight.
d. The aim is for each category to achieve the target body weight by allocating the above-
mentioned feed within the period in which skeletal development and growth is taking place.
!!" Provide
!!" Provide adequate
adequate feeder
feeder space/bird
space/bird (15cm/bird
(15cm/bird will
will be
be the
the optimum).
optimum).
!#" Feed only when farm staff is present and feed distribution can be completed within 3 minutes.
!$" Provide feed for different categories of birds by adjusting feed space per bird and not by feeder pan
levels.
!
4.3.6 Feeding
4.3.6 Feeding program
program
Do separate sex feeding of males and females; this keeps males in a fit and active condition for long,
improves fertility, hatchability and lowers feed consumption. Use the female and male feed tables (23 – 25)
for guidance.
Figure 36: A feed trough with grids for separate sex feeding (females)
You can use any of the following feeding programs:
x Daily feeding
x One day on, one day off (skip a day).
x Five days on, two days off.
x Two days on, one day off, two days on, one day off, one day on.
Details are explained in the next section.

4.3.7 Feeding procedure
4.3.8
4.3.8Feeding forproduction
Feeding for production
When the flock reaches 5% daily production, make a program to lead production with feed. The flock
should be on peak feed at 60-70 % daily production. The program can be built by deducting actual feed at
5% from peak feed. Calculate an amount to increase for each 10% increase in egg production as illustrated
below.

Table 21: Calculating production feeding
Feeds g/ bird/day
Feed at 5% daily Production 130
Peak feed amount: 166
Amount to increase 36
Number of increases 6
Amount of feed to increase per 10% 6
4.3.9 Water
4.3.9 Water
At temperature up to 25˚C (77 ˚F) normal water consumption is 1.6 to 1.8 times the food intake; thus,
birds eating 100 g/day would require 160-180 liters of water per 1,000 birds. This factor should be used
only as a guide (it is not a fixed), so that deviations in consumption due to feed quality, temperature or bird
health can be noted and appropriate management actions taken.
When feed intake is controlled, and when ‘skip-a-day’ feeding is practiced, over consumption of water
results in wet droppings and poor litter condition. To overcome this problem in moderate and cold weather,
control access to water at about 4.30 pm.
Water must always be available when the temperature is higher than 30˚C (58˚F) and when there is disease
or stress condition. Never restrict intake of water during egg production.
4.3.10 MaleSelection
4.3.10 Male s selection
Male selection is an important step towards ensuring high fertility and maximum hatchability throughout
the entire production phase. Select males (12%) at 8 weeks and culled as required thereafter. A final
selection is done at 18 – 21 weeks before transfer to the production house and before mating (10%). During
rearing the males must be fed following the recommended male body-weight standard and condition (table 24).
Ensure a proper synchronization of male and female maturity.
Steps to take in male selection
x Remove any sex errors that may still be in the group to avoid in-breeding. Sex errors are birds that are
found to be females in the male line or males in the female line caused by errors during sorting of the
respective parent stocks at the hatchery.
x Do a uniformity test of the males by weighing a minimum of 10 % of the total number.
x Only males within plus or minus 10 % (no more than 15 %) of the average weight will be used for
transfer. Large males may be suitable for spiking.
x From this group cull all males who look haggard or show signs of feather wear or feather removal as
these are inferior males that cannot compete.
CullCull
Cull all
allmales
whowho
males
all males whohave:
have:
have:
x Swollen and/or abnormal legs.
x Crooked and/or deformed toes.
x Short uneven or deformed beaks.
x

x Crooked breast bones.
x Crooked and/or narrow backs.
x Cloudy and/or dull eyes.
x Feather color other than what is typical for the strain.
x Immature heads (comb and wattle development).
x Poor stance and/or gait.
Therefore
Thereforethethe1010
%%males
malesthat
thatyou select
you selectforfor
transfer will
transfer willallallhave
havethethefollowing
followingfeatures:
features:
x Be of plus or minus 10 %, (15 % maximum) of the average weight of the males.
x Be well feathered.
x Have strong and normal well-placed legs and toes.
x Have a normal stance and active gait.
x Have a beak of a normal length and structure.
x Have straight breast bones.
x Have wide and straight backs.
x Have clear and fiery eyes.
x Have mature heads (combs and wattles)
x Have feather coloring normal for the strain.
Remember
To do a proper final male selection; it is of major importance that each individual male be handled and
!
assessed according to the above criteria. A male not possessing the above important criteria will not perform
well as a breeder and will also pass poor genes on to the next generation (Broiler).
Ensure they have ample water, feeding and floor space; natural selection will begin to occur during the time
post transfer. As a pecking order amongst them is established the overly dominant and the inferior males will
show up. This is a form of natural selection which will help you in your male selection.
4.3.11 Eggweight
4.3.11 Egg weight
Weigh a sample of eggs each day, the result of this will give early indications of stress brought on by disease,
nutritional deficiencies, water shortage, temperature extremes etc.
Weigh at least 90 eggs daily, immediately following the mid-morning collection, excluding only double-
yoked and cracked eggs. This gives an indication of the potential danger which must be investigated
immediately.
Table 22: Weighing of eggs
Common causes of incorrect egg weight

Overweight Underweight
overfeeding underfeeding
above normal levels of energy or below normal levels of energy or protein
protein shortage of water
disease
presence of parasites
extreme house temperatures

Table 23: Body weight target (females)
Age Body weight Feed /day Key points

Days Weeks g g/bird
0-1 20 Chick Starter
7 1-2 150 38 19% Protein
14 2-3 290 44 (2860 Kcal/Kg)
21 3-4 420 47 (11.97 MJ/Kg/)
!
28 4-5 540 49 (chick breeder)
35 5-6 650 51
42 6-7 750 53
49 7-8 850 55
56 8-9 950 56
63 9-10 1050 58 Developer
70 10-11 1150 59 15% Protein
77 11-12 1230 60 (2770 Kcal/kg)
84 12-13 1310 61 (11.60 MJ/kg)
91 13-14 1390 64 (Grower breeder)
98 14-15 1475 68
105 15-16 1560 74
112 16-17 1660 81
11 17-18 1770 89
126 18-19 1900 97 Pre- Breeder
133 19-20 2060 105 16% Protein
140 20-21 2260 111 (2860 Kcal/kg)
147 21-22 2520 116 (11.97 MJ/kg)
154 22-23 2685 121
161 23-24 2850 126
168 24-25 3030 131
175 25-26 3200 Feeding for Production Breeder
182 26-27 3300 Feeding for Production 16% Protein
189 27-28 3400 Feeding for Production (2860 Kcal/kg)
196 28-29 3475 Feeding for Production (11.97 MJ/kg)
203 29-30 3525 Feeding for Production

Table 24: Male feeding body weight targets
Age Body weight Feed /day Key points

Days weeks g g/bird
0-1 FULL Chick Starter
7 1-2 150 FULL 19% Protein
14 2-3 350 FULL (2860 Kcal/Kg)
21 3-4 500 60 (11.97 MJ/Kg/)
!
28 4-5 640 62 (Chick Breeder)
35 5-6 800 65
42 6-7 960 68
49 7-8 1115 70
56 8-9 1270 72
63 9-10 1420 74 Developer
70 10-11 1550 76 15% Protein
77 11-12 1660 78 (2770 Kcal/kg)
84 12-13 1770 80 (11.60 MJ/kg)
91 13-14 1880 82 (Grower Breeder)
98 14-15 1990 85
105 15-16 2100 87
112 16-17 2210 89
119 17-18 2330 91
126 18-19 2470 93 Pre- Breeder
133 19-20 2620 99 15% Protein
140 20-21 2800 106 (2770 Kcal/kg)
147 21-22 3060 113 (11.97 MJ/kg)
154 22-23 3210 120
161 23-24 3360 125
168 24-25 3495 129
175 25-26 3630 132
182 26-27 3760
189 27-28 3880 Breeder
196 28-29 3950 16% Protein
203 29-30 3995 (2860 Kcal/kg)
210 30-31 (11.97 MJ/kg)
Source: Cobb 500 Breeder ManagementSource:
GuideCobb 500 Breeder Management Guide
From week 4-20 the weights are off-feed weights. From week 21 onwards birds are weighed in the afternoon
on a feed day. When using mash feeds the feeds amounts could be higher during the rearing days. It is
recommended to give small feed increases for the male (3-5g per bird per week) from transfer to adult
weight (30 weeks). Monitor weight weekly and adjust feeds accordingly. After 30 weeks, small amount of
feed increases (1-2g per week per week) should be used throughout the production period. Observe that the
male feed continually progresses gradually as they perform to ensure quality sperms all through the
production whereas, the females feeds after the peak production will gradually be reduced from about week
34-36 to week 56 to 150g per bird per day. This is important to maintain the ri ght body weight for the
females to guarantee good egg production throughout the cycle.

!
4.4 Managementofof
4.4 Management Commercial
Commercial Layers
Layers
Commercial layer production involves the rearing of commercial layer birds for eggs. This process starts
from the brooder through egg production and finally to off laying. This section covers post brooder
management, beak trimming, nutrition, laying nests, lighting program, disease control, routine management
and vaccinations.
4.4.1 Postbrooding
4.4.1 Post brooding phase
phase
(Information on brooder is in section 4.1).
After the brooding phase (from one month onwards), layers develop various vices or abnormal behaviors
such as:
i. Cannibalism,
ii. Egg eating
iii. Toe and vent pecking
iv. Feather pecking
The above vices cause trauma and damage to the birds which reduces their production potentials. These
abnormal behaviors in chicken are influenced by stress resulting from poor management. Factors causing the
above vices
x over crowding
x too much space
x poor nutrition as result of poor-quality feeds
x under feeding chicken
x inadequate nesting materials
x open nests or laying nests that are not dark enough during oviposition
x broken eggs due to pilling up
x infestation with external parasites
x too much bright light
4.4.2 Debeaking
4.4.2 Debeaking (beak
(beak trimming)
trimming)
Debeaking is a process of partial removal of the beak of poultry. It is a good management practice to prevent
and control abnormal behaviors in layer birds. The first debeaking is at 15 days (precision debeaking) and
the second debeaking is done at 8- 10 weeks of age.
Precaution-
!"#$%&'()&*+,+,-(.*,#*$(/"&(01%2,3+",(4"&52&3(+,(6-*,7*!!!!!!!!"#!
!

x vitamin
x x Add Add vitamin K todrinking
the drinking water to avoid over bleeding.
Add vitamin
Debeaking isKaK totothe
process the drinking
of partial water
removal water toto
of the avoid
beakavoid overoverbleeding.
of poultry. Itbleeding.
is a good management practice to prevent
Ensure
x andthe
Ensure temperature
control the of
temperature
abnormal the
behaviors inoftrimming
thebirds.
layer blade
trimming is high
The first blade
debeaking isenough
ishigh to prevent
at 15enough
days over bleeding
to prevent over and
and bleedin
x x Ensure
Ensure thethetemperature
temperature ofofthethe trimming
trimming blade
blade is ishigh
high enough
enough to(precision
toprevent debeaking)
prevent over
overbleeding
bleedingan
burningthe the
second
burning birds
debeaking
the birds is done at 8- 10 weeks of age.
burning
burning thethebirds
birds
dure of Precaution-
debeaking
Procedure of debeaking
cedure ofof
rocedure debeaking
debeaking
x Ensure the birds are healthy and have not been vaccinated recently.
Hold the
x Hold chick
x the
invitamin
Addchick
one hand with thewith
thumb behind the head.
!"#$%&'()&*+,+,-(.*,#*$(/"&(01%2,3+",(4"&52&3(+,(6-*,7*!!!!!!!!"#!
inK one
to thehand
drinking waterthe thumb
to avoid over behind
bleeding. the head.
x x Hold ! the
Hold thechick
chick ininone one hand
handwith withthe thethumb
thumb behind
behind thethe head.
head.
Hold the
x Hold head
x firmly
Ensure
the head the in position
temperature
firmly ofresting
the
in position on
trimming the
resting thumb.
blade is the thumb.to prevent over bleeding and
high
onthumb. enough
x x Hold
Holdthethe head
head firmly
firmly
burning the birds in position
in position resting
resting on onthe the thumb.
Cutx theCutbeakthetip and
beak the
tipthe lateral
andlateral edges
the lateral at least
edges 2 mm
at 2least from mmthe
2 from fromnostrils.
the nostrils.
x x CutCut the beak tip and the lateral edges at least 2 mm from thenostrils.
the beak
Procedure tip
of and
debeaking edges at least mm the nostrils.
After
x debeaking
After increase
debeaking the
increaselevelthe of feed
level in
of the
feed feeders
in the and
feeders theandleveltheoflevel
waterofinwater
the drinkers
in the d
x x After
Afterdebeaking
debeaking
x Hold the increase
chick inthe
increase the
one level
handlevelofofthe
with feed
feed ininthe
thumb thefeeders
behind feeders
the head.andandthethelevel
levelofofwater
waterininthethedrinke
drink
to ease to
drinking
ease
x Hold
and
drinking
the
eating.
head and eating.
firmly in position resting on the thumb.
totoease
easedrinking
drinking andand eating.
eating.
x Cut the beak tip and the lateral edges at least 2 mm from the nostrils.
x After debeaking increase the level of feed in the feeders and the level of water in the drinkers
to ease drinking and eating.
Figure 1:Figure
Incorrect Beak trimming
1: Incorrect (only the(only
Beak trimming top beak hasbeak
the top beenhasshortened
been shortened
Figure 1:
Figure 1:Incorrect
Incorrect
Figure
Figure 1:
37: Beak
Beak
Incorrect
Source:Source: trimming
Beaktrimming
trimming (only
(only
(only
Layer Signals-Hendricks
Incorrect Beak trimming (only the
the
the top
top top
thebeak
beak beak
has
has has
been
been been shortened
GeneticsGenetics shortened
top beak has been
shortened
shortened)
Source: Layer Signals-Hendricks
Source:
Source: Layer
Layer
Layer Signals-Hendricks
Signals-Hendricks
Signals-Hendricks Genetics
Genetics
Genetics
Figure 2: Good beak trimming
Figure 2:Figure
Good 2: beak
Goodtrimming
beak trimming
Figure
Figure2: 2:
Good
Figure Good
38: beak
Good beak
beak trimming
trimming
trimming
Figure 3: Bad beak trimming

Source: Layer Signal-Hendricks Genetics
!

Figure
Source: Layer Signals-Hendricks 3: Bad
beak trimming
Genetics
Source:Figure
Figure
Layer 3: 3:
Bad beak
Bad trimming
beak
Signal-Hendricks
Source: Layer
trimming
Genetics
Signal-Hendricks Genetics
Source:
Source:Layer Signal-Hendricks
Layer Genetics
Signal-Hendricks Genetics
!
!
4.4.3 Nutrition
4.4.3 Nutrition
Provide feeds of good quality - Right particle size, the correct feed for the age and production needs, feeds
made from best quality raw materials and well distributed in the poultry unit. Use the standards in the tables
(26-27) below to guide you in making the right choice of feeds for the birds and approximate consumption
for the respective feeds during the production cycle.
Always when feeding the birds weigh 10% of them every week and benchmark with the standard weights for
age provided in the table 27 below. If the body weights are below target introduce midnight feeding
(between 10 pm and midnight) to encourage the birds to eat more feeds to catch up with the standard body
weights. By end of week 18 the flock should have attained an average weight of 1450 to 1500g, only then
good production with an excellent peak will be guaranteed.
Mature layers consume an average of 125 to 135 gm of feeds per day and drink up to 300 – 350 mls of
water per day depending on the quality of feeds and water as well as the environmental conditions prevailing
at that material time.
Table 25: Standard feeds for layers and pullets
Age element Starter pullet Pullet End Start of Middle of End of

(0 -10 wks.) Growth production Production production
(Chick & duck (10-20 wks.) (20 -40 wks.) (40-55 wks.) (starting at 55
mash) (Grower mash) (Layer mash) (Layer mash) wks.)
(Layer mash)
M.E. Kcal/kg of feed 2,700 2,600 2,800 2,800 2,800
Crude Protein % 18 -19 15 17 16.5 16
Methionine% 0.4 - 0.5 0.3 - 0.35 0.37 0.36 0.35
Lysine % 1 0.7 0.78 0.75 0.73
Calcium% 1 1.1 3.8 4 4.2
Phosphorous available
% 0.48 0.4 0.4 0.38 0.36
Sodium % 0.16 - 0.17 idem idem idem idem

Table 26: Feed consumption in pullets and layers
Age Type of Feed Feed Cumulative Feed Water (Ml) Average

(Weeks) (Mash)/Bird/Day Intake (Kg) Weight
Grams (Grams)
1 11 0.1 20-30 60
!2 17 0.2 40-50 120
3 25 0.4 50-60 190
4 Chick & 32 0.6 60-70 275
5 Duck 37 0.9 70-80 360
6 42 1.1 80-100 450
7 46 1.5 100-120 540
8 50 1.8 120-130 630
9 54 2.2 130-140 720
10 58 2.6 150-160 810
11 61 3 160-165 900
12 64 3.5 165-170 1000
13 67 3.9 170-175 1095
14 70 4.4 175-180 1180
15 73 4.9 180-190 1265
16 76 5.5 190-195 1350
17 Grower Mash 80 6 195-200 1425
18 87 6.6 205-210 1475
19 90 6.9 210-220 1500
20-80 Layer Mash 95 7.7 220-230 1565
Note: From week 17 to19 weeks a special grower feed (pre -layer which has more calcium than grower
mash) is given to the birds to prepare them for laying and when they achieve up to 2% production change to
layer mash.
4.4.4 Nests
4.4.4 Nests
Nests are specially designed pigeonholes made of wood or galvanized steel, where the laying bird
comfortably lays its’ eggs. They should be evenly distributed in the laying house and easily accessible at one
or two levels, locate the nests in the darker side of the house. Each individual nest is for 5 hens or 1 square
meter for 120 hens. See a simple design of a laying nest below.
Figure 40: Design of a simple nest


(Source: Cobb 500 Breeder Management Guide)
Design of a simple nest
30cm wide, 32 cm high, 30cm deep, 20cm high entrance, 12cm (min) scratch plate height. Perch rails
19mm² Steel tubing or timber, spaced 7.5cm apart, 2 rails for the top tier, 4 rails for the bottom tier,
±45degree angle between top and bottom tier
4.4.5 Broodypen
4.4.5 Broody pen
andand perches
perches
Provide for a broody pen of 1m×1m for 2000 layers. This helps to treat broody hens.
Refer to section 4.2 on how to treat broody hens and the use of perches.
4.4.6 Lighting
4.4.6 Lighting p program
Program
x Provide a lighting program for growth and production of the layers. In the absence of electricity,
kerosene lamps can be used. Light influences the age of sexual maturity and feed consumption.
x Long day-length throughout the rearing period allows the birds to increase their feed intake and hence
growth.
x Use a slowly decreasing light program for the first 7 weeks before leaving the birds on natural day
length.
Three rules to observe:
x Never increase the day-length during the growing stage (8-14 weeks)
x Never increase the day –length when the flock’s body weight is below 1250 grams
x Never decrease day-length after the start of lay.
Use the table below for the lighting program.
Table 27: Lighting program
Age (weeks)
1-2 23 hours for 2-3 days, then 22 hours
3 19 hours
4 18
5 17
6 16
7 14
!
8-16 Natural day length (12 hours)
17 14 hours (increase by 2 hours)
18 14.5 hours (increase by half hour weekly to 16 hours – week 21)
4.4.7 Water

4.4.7 Water
4.4.7 Water
Distribute drinkers evenly throughout the whole house, alternating them with feeders so that they are easily
accessible to all birds. The birds should not walk more than 1.5m to get feed or drink. Provide one font for
50 chicks during the first week and gradually replace them with regular drinkers. See brooder management
in section 4.1.
Table 28: Recommended space for drinkers
Type of Drinker Recommended Water Space
Trough 2.0 cm per bird
Bell Shaped (35cm Diameter) 10 to 13 per 100 birds
Nipples 8-10 birds per nipple
Wash and disinfect the chick drinkers daily. Fill the drinkers with clean fresh water every day. Never allow
drinkers to go dry. During vaccinations do not disinfect the drinkers after washing. Use non chlorinated
water when using the drinking water method of vaccination. Always adjust the drinkers and feeders’ levels as
the birds grow to ensure that the equipment is always slightly above the level of the chicks’ back. This
minimizes spillage.
4.4.8 Diseasecontrol
4.4.8 Disease control
andand prevention
prevention
General information about diseases and their control is found in module 6
The flock attendant should judge the daily status of the birds by their behavior, droppings, feed intake, and
mortality rates.
Note: when you use killed vaccine (k) at week 16-18, repeat NCD + IB after 6 months. If you use the live
(L) vaccine of NCD+IB, repeat vaccination every after 6 weeks. See vaccination and routine management in
table 30 below.
Organize the equipment in the poultry house in a manner that is easy to manipulate around the feeders,
drinkers and nests when collecting eggs, treating the birds and making it easy for chicken to find feed, water
and the nests. Below is a simple equipment lay out for a 500-layer house.

Figure 41: Equipment outlay for a house of 500 layers
Figure 41: Equipment outlay for a house of 500 layers
6 nest boxes each with 20 slots on 2 levels@ slots for 5 birds
F = Feeders {16 feeders @ 30birds / feeder} D= Drinkers {7 drinkers @13drinkers / 1000 birds
Table 29: Routine management and vaccination program for commercial layers
Age/Wks. Vaccine /Activity Date Method of Admin.

1 NCD Lasota Water/Eye Drop
2 Gumboro Water/Eye Drop
2.2 Debeaking
3 Gumboro Water/Eye Drop
4 IB/ND Water/Eye Drop
6 Pox Vaccine Wing Stab
8 Deworming/Vit. In Water
8 Typhoid Intramuscular
9 NCD Lasota Inject.
10 Fowl Pox Injection/Wing Web
11 2nd De-beaking Fowl Cholera Subcutaneous
14 IB 2 Water/Eye Drop
16 Deworming/Vitamin In Water
17 NCD Lasota In Water
18 Vit/ Census /Fowl Cholera In Water /Subcutaneous
! 19 Lab. Immunity Checking
26-28 Deworm After Peak In Water
34 Deworm/Vit. In Water
41 IB2 In Water
47 IB 2 In Water

51 Vit/Census In Water
53 IB2 In Water
63 Vit/Census In Water
58 IB2 In Water
71 Vit/ Census In Water
79 Census
80 Off Laying
IB2- infectious bronchitis2, NCD – Newcastle Lasota, Gumb. – Gumboro Vaccine IB/ND-infectious
bronchitis and Newcastle
Laying flock card
Is used to monitor the performance of the birds on the farm and it registers the age of the birds, eggs laid per
day, average eggs per week, mortality, feeds consumed and culled chicken. See module 9layer commercial
production table no 55. Use this table to take records and monitor layer production indicating the period of
execution of the activities for the entire month.

4.5 Managementofof
4.5 Management Commercial
Commercial Broilers
Broilers
Commercial broiler production involves the rearing of broilers to produce meat in the shortest time possible;
normally between 5-6 weeks. The process starts from the brooder in the first two weeks then up to 5 – 6
weeks when they are ready for the market. For brooder refer to module4 section 4.1.
After brooding (2 weeks) increase the space to 25 chicks per square meter and at 5 – 6 weeks give 10 birds
per square meter.
4.5.1 Feedsand
4.5.1 Feeds and water
water
1. Give broiler starter (23% crude protein, 3100 kcal/kg of feed) to chicks during the first four weeks of
their life, or give broiler starter crumble pellets, for two weeks followed by broiler grower pellets for two
weeks.
2. Give broiler finisher (20% crude protein and 3100 kcal/kg of feed) from four weeks to marketing or
finish with broiler finisher pellets from four weeks to marketing.
3. Provide fresh water all the time and clean the drinkers every day. Use bell drinkers, improvised drinkers
and nipples.
4. The litter should be 15cm thick and must be turned every day to avoid caking and molding. Avoid water
spillage on the litter.
Figure 42: Commercial broiler production using bell drinkers and plastics bucket feeders
(Source: Asiima ACL)
4.5.2 Broilerhealth
4.5.2 Broiler health
Vaccination for Newcastle (NCD), Gumboro (IBD) and Infectious bronchitis must be done to safeguard
the birds.
x Weighing the birds must be done on a weekly basis taking 10% of the total birds from the four corners
of the house, getting the average weight of the birds, which is bench marked with the standard for the
breed.
! x It is important to note that the broilers grow so fast that you can even market them as early as 5weeks
if you use pellet feeds. For vaccinations and routine management use table 30 below to guide you.
x Broilers grow so fast. They can be sold as early as 5 weeks if fed on pellet feeds. For vaccinations and
routine management use table 30 below to guide you.
Table 30: Broiler production card
Farm ------------Date……….…… Flock………… Number Brooded ------------------
Death on Arrival ……… Day Old Weight. …………. Attendant------ House Number .………
Date Age In Mortality Culls Temp. Feeds Vaccines Av. Std. Std.
in Weeks Ԩ Kg Weight Weight Weight
Days Day Night g g Using
Pellets
g
2 34
3 34
4 33
5 33
6 33
7 32 NCD 150g 160
Sub Total
8 32
9 32
10 31
11 31
12 31
13 30
14 30 375g 435
Sub Total GUMB.
15 30
16 29
17 29
18 29
19 28
20
21 GUMB. 705g 760
22
23
24
25
!
26
27
28 IB/ND 1140g 1290
Sub Total
29
30
31
32
33
34
35 1600g 1750
Sub Total
36
36
37
38
39
40
41
42 2000g
Overall Total
FCR (Feed Conversion Ratio) ………… Mortality ……………………Total Feeds…………….
Total Birds Sold …………Av. Weight ……Average Weight At 6 Weeks ………………FCR
Table 31: Daily water consumption for broilers
Age in Weeks Water consumed mls

1 40-50
2 60-80
3 100-120
4 140-160
5 180-200
6 210-230
Table 32: Broiler feeding with pellet feeds (100 birds)
100 Birds Broilers

Age (Week) Feed Type Pellet Feeds Total Feed Per Total Feed Per Av. Bird Weight
Day (Kg) Week (Kg) (g) End of Week)
1! Starter Crumble 2.3 16 160
2 Starter Crumble 5.4 38 435
3 Grower 8.0 55.6 760
4 Grower 12.7 88.8 1290
5 Finisher 13.5 94.6 1750
Total 293
Table 33: Broiler feeding with broiler mash (100 birds)
Age in Weeks Feed Type Total Feed Per Total Feed Per Av. Bird Weight
Broiler mash Day (Kg) Week (Kg) (g)
1 Starter 2 14 150
2 Starter 4.29 30 375
3 Starter 8.14 57 705
4 Starter 12.57 88 1140
5 Finisher 16 112 1600
6 Finisher 17.42 122 2000
Total 423

4.6
4.6 Management
Management ofof improved
improved breeds:
breeds: (dual(dual purpose
purpose birds) birds)
Dual purpose birds have all the attributes of native birds but grow faster, have less fat, tastier and lay more
eggs compared to local birds. They are very good scavengers and utilize vegetables efficiently. Their fast
growth potential is during the first 6 weeks. This implies in les s brooding and contributes to the low fat,
good taste and higher meat yield compared to local birds. In Uganda there are four main breeds (Kroiler,
Rainbow Rooster, Sasso and Crosses).
Rainbow Rooster Kuroiler Sasso

!
FigureFigure
43: Improved
43: ImprovedChicken Breeds
Chicken Breeds (Duo
(Duo Purpose)
Purpose)
The management begins with the brooder which is like that of commercial layers see section 4.1.
4.6.1 Vaccination
4.6.1 Vaccination
The same for commercial layers but dependent on production of meat or eggs. For the meat strain, the
vaccinations stop at 4 weeks. See module. 4. Section 4.4
4.6.2
4.6.2 Routine Management
Routine Management
Use less investment on housing and feeding. Housing is similar to that of commercial broilers and layers in
dip litter system depending on whether they are for meat or eggs.
x Brooder management is just like for commercial layers see Section 4.
x Adjust side curtains of the chicken house to give proper ventilation. Curtains should be rolled up
during daytime to provide cross ventilation.
x Space - one sq. ft. /bird (or 9 birds/sq. m) if growing for meat.
x 0.5 sq. ft. /bird (or 18 birds/sq. m) in “mother units” while, growing for distribution at 4-5 weeks.
x 3 sq. ft. /bird (or 3 birds/sq. m) if kept for laying.
x Ensure the litter is not wet. Manage the drinker’s height at the level of the tail of the bird.
x If the litter gets wet or caked, take out the dirty litter and add fresh litter.
% Poor litter, overcrowding, poor ventilation and insufficient feeding space initiate Pecking.
% Beak trimming can be done at any time when pecking is noticed, and it is the best solution
to solve the problem but can start at 15 days.
% Can rear chicks in regular broiler houses and low-cost thatched houses.

4.6.3 Feedsand
4.6.3 Feeds and feeding
Feeding
Improved birds are fed for different markets. They may be reared on standard Broiler diet, if the farmer
decides to sell them early for meat. Standard Broiler Starter diet up to 25-28 days (1Kg/bird), (20% protein
&2800 Kcal ME) followed by finisher diet (18% protein & 2900 Kcal ME) gives birds of 1.3Kg in 42-
45days.
Give layer chick diet for 28-30days (1Kg/bird), (19% protein & 2700Kcal ME) followed by layer grower.
The birds grown on layer feed, take more time to get the same weight but the meat is harder and tasty like
that of local birds. Use grower concentrate, which can be mixed with maize, broken rice, maize bran etc. to
grow the birds. The cost of this feed is lower and easy to prepare.
!Feeders and watering equipment like for commercial layers and broilers (font drinkers, wooden small feeders
in the brooders, improvised drinkers, bell drinkers and bucket feeders for more mature birds. Give 23%
Crude Protein (C.P) and 3100 Kcal/kg for broiler starter and 20% C.P., 3100 kcal/kg for broiler finisher
that is why the weight at 10 weeks are an average of 2.5kg.
These birds will also have the same vices like commercial layers – toe, vent and feather pecking, cannibalism
and egg eating at the same time will exhibit smothering, broodiness and prolapse when their terms and
conditions of management are violated. For more details refer to section 4.2 and 4.4.
Table 34: Table

Feed consumption for improved
34: Feed consumption breeds forbreeds
for improved meat for
(Using
meatbroiler starter- 4 weeks and broiler
finisher- 6(Using
weeks)broiler starter- 4 weeks and broiler finisher- 6 weeks)
Age
(Weeks) Feed/Bird/Day (g) Av. Weight (g) Feed Type
1 15 134
2 29 238
3 47 393
4 78 540 Broiler Starter
5 104 1,200
6 122 1,300
7 144 1,850
8 150 2,000
9 162 2,400 Broiler Finisher
10 178 2,500

4.7 Management
4.7 Management ofchicken
of local local chicken
Local chicken production involves the rearing of local chicken to produce eggs and meat, mainly practiced at
homestead level using the extensive system of management –either free range or scavenging around. There
are 7 local breeds commonly reared in Uganda.
Ugandan Black &Red (Nganda, Nsoga, Nkore) Nsesere
Ugandan Brown (Nganda, Nsoga, Nkore) Teso Chicken Ugandan Short Legged (Nyoro)
Ugandan
Uganda (Nkooki,
Red Red Nganda,
(Nkooki, Nsoga,
Ugandan
Nganda, Nkore)
White
Nsoga, Nkore) Local Chicken
UgandanBreeds
White
(Nkooki, Nganda, Nsoga, Nkore)
Figure 44: Local Chicken Breeds
Rearing local chicken can so start with a brooder but most cases the mother hen provides the warmth and
the farmer simply provides medication and supplementary feeds. For brooding see module 4. Section 4.1.

4.7.1 Housing
4.7.1 Housing
Structures are constructed using local raw materials – mud and wattle and roofed with iron sheets or
thatched. See module 3. The floor is covered with litter – wood shaving, rice husks, coffee husks. These
structures are used for night shelter and during daytime the birds scavenge in the compound.
4.7.2 Space
4.7.2 Space
Put 5 birds per square meter, for growers 10 birds per square meter. Partition the shelter to provide separate
housing for young and mature chicken. The floor should be concrete, and the walls plastered but you can
also have a floor with marram compacted with mixture of lime. When the space is not enough the chicken
develop vices like pecking.
!
Table 35: Common diseases and parasites
Diseases Parasites
1.Newcastle 1.Intestinal worms
2.Infectious bronchitis 2.Lice
3.Fowl pox 3.Fleas
4.Fowl typhoid 4.mites
5.Mareks’ disease
6.Coccidiosis
7.Nutrient deficiencies
For symptoms and interventions see module 6.
4.7.3 Vaccination
4.7.3 Vaccination andand
farmfarm hygiene
hygiene
Do Newcastle within the first week after hatching, at six weeks old, at three months of age and adult birds
twice a year. Vaccinate against fowl pox, mareks’ disease and infectious bronchitis. Deworm every month
using a good de-wormer after 2 months of age. Spray the walls, the floor and nests with an acaricide for mite
infestation and with an insecticide for lice infestation. See Module 7.
4.7.4 Feedsand
water
Use wooden feeders or improvised containers for feeds and water distribution. The chicken fonts can also be
used for watering. Spacing for feeders – 4cm for chicks, 6cm front for growers and 10 cm front for mature
birds.
Feed them on chick mash up to 2 months, each chick consumes up to 2 kg. Cockerels consume about 10 kg
of feed per bird between 2 to 5 months of age. Pullets eat about 7 kg in the same period. Breeding chicken
require 100 g of layers mash per bird per day. The chicken scavenges around the compound and
supplements on food leftovers. Maggots and termites are given to them as extra feeds. In order to
supplement the feeding in the extensive system the farmer may also use the simple technology of growing
maggots and termites as illustrated below.

Technique for growing maggots
x Blood, offal, and cow manure are mixed in a large open pot.
x The p ot is filled with 1/3 water. Flies will lay their eggs in the mixture.
x Leave the pot open during daytime and closed during night.
x After 5-10 days (depending on temperature), when the maggots are ready to pupate, you collect the
maggots by gently pouring the water into the pot.
x The maggots will float allowing you to collect and then feed them directly to the birds.
x Remember to place the pot away from public places, as the smell at times may be offensive.
Technique for growing termites
x Take a pot with a short neck and a capacity of at least 10ltrs. Fill up with cow dung and straw, then
sprinkle on it little water. Set the pot upside down with the opening on sandy soil.
x After one day and one night, the pot will be full of termites.
x Empty the living contents in front of the hen house or in the hen house in the morning.
Improve local chicken production through synchronized natural hatching or purchase the day-old chicks
from local hatcheries.
4.7.5 Synchronized
4.7.5 Synchronized h hatching
Hatching of chicken
of local local chicken
eggs eggs
Synchronized hatching is a means of regulating a flock of hens to lay eggs, wait for other laying hens and sit
on the fertilized eggs together on the same day, so that hatching also happens on the same day.
The system of synchronized hatching has been developed basing on the following principles:
x Chicken can provide enough heat (by sitting on eggs) that is required for a fertilized egg to grow and
hatch.
x Chicken have not studied mathematics of counting to know when 21 days reach!
x Chicken do not count how many eggs they have at one time.
x Chicken do not know whether the eggs they have are fertilized or not.
Procedure
As the hens lay eggs (preferably in individual nests), the farmer boils eggs to ‘death’ and labels them with a
marker. Place one boiled egg on each nest to motivate the chickens that are laying. Other proceeding eggs
are taken off the nest daily, marked on the date with a pencil and stored in a cool and humid place: for
example, in a box. Normally some hens start sitting on the eggs earlier than others. This does not have any
problem because the egg they are provided with initially is boiled dead. When the hen has sat on the boiled
egg, it will not withdraw even if it went past 21 days.
If 10 hens are prepared for organized hatching; they will produce 150 chicks on the same day.

If 10 hens are prepared for organized hatching; they will produce 150 chicks on the same day.
Avoid the following types of eggs when selecting eggs for hatching:
! x Eggs that are too small

x Eggs that are too round/spherical
x Eggs that are too big
x Eggs that are too pointed/sharpened
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!
4.7.6 Chickrearing
4.7.6 Chick rearing
Chicks are kept with the broody hens for two weeks; the hens are removed, and chicks are brooded
artificially.
Hens and chicks are fed on chick mash, vitamin provided in water after two weeks the hens are removed
leaving the chicks alone. When growers are 8 -12 weeks old, separate the cockerels to allow them grow fast,
to attain market weight at 18 -20 weeks of age. Pullets start laying eggs at 5 months of age.
4.7.7 Selecting
4.7.7 Selecting h hens
Hens forfor laying
laying eggs eggs
A healthy and good egg-layer should have the following features;
x Should appear healthy and lively.

x Have a red comb (comb is more colored when in lay.
x Clean and dry beak and nostrils.
x Clean feathers around vent.
x Straight legs and toes with no sign of scaly legs.
x The breastbone should not be too sharp.
x A big broad bottom.
In small flocks, it is easy to check whether the hens are laying or not. Check with your hand. The distance
between the pubic bones (top) will be equivalent to two fingers, when the hen is in lay. Only one finger may
pass between the pubic bones, when the hen is outside lay.
4.7.8 Selecting
4.7.8 Selecting c cocks
Cocks
A healthy and good cock should have the following features:
x Alert and protective nature.

x Smooth and shiny feathers.
x Clear and shiny eyes.
x Clean feathers around vent.
x Straight legs and toes with no sign of scaly legs.
x Large size relative to hens.
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!

!
Figure 44:Figure
How45:toHow
identify a laying
to identify hen
a laying hen(Source: Small
(Source: Small Holder
Holder Poultry
Poultry farmers-mercy
farmers-mercy Corps) Corps)
Figure 45:Figure
Local46:Chicken on free
Local Chicken range
on free range(Source: Trainees
(Source: Trainees manual- poultry-course-Kenya)
manual-poultry-course-kenya)
4.8 Management of Turkeys
Turkeys are reared mainly for their meat using the natural means of breeding and sometimes exploiting the
mother hens as natural brooders. However, there are some farmers who collect their eggs and incubate them
in hatcheries and use the artificial brooders.
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!

Figure 45: Local Chicken on free range (Source: Trainees manual- poultry-course-Kenya)
4.8 Managementofof
4.8 Management Turkeys
Turkeys
Turkeys are reared mainly for their meat using the natural means of breeding and sometimes exploiting the
mother hens as natural brooders. However, there are some farmers who collect their eggs and incubate them
!
in hatcheries and use the artificial brooders.
4.8.1 Rearing
4.8.1 Rearing
Below are the commonly reared breeds of Turkeys.
White Holland
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Bourbon
Bourbon Red
Red Belts-ville
Belts-ville WhiteWhite
!
Broad Breasted
Broad BreastedWhite
White Broad
Broad Breasted
Breasted Bronze Bronze
Ugandan
UgandanBlack Turkey:
Black Turkey Ugandan Teso
Ugandan Teso White
White MeatMeat
TurkeyTurkey (introduced
(Introduced)
Figure 47: Turkey Breeds

Turkeys are reared under three systems.
i. Free range
ii. Backyard
iii. Deep litter.
little.
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! Poultry Training Manual for Extension Workers in Uganda 77
!
Free range
In the free-range rearing system turkeys are left to roam freely throughout the whole day and kept inside the
house at night. However, with this method, they are exposed to a lot of diseases, stray animal attacks
especially dogs.
Backyard Farming
In this farming system make a fence in the yard for the turkeys to stay together. In this system the birds have
the freedom of movement inside the fence. However, it is the role of the owner to avail water, feeds and all
the required care.
Deep-litter farming system
This is involves building a poultry unit for the turkeys, based on the repeated spreading of straw or sawdust
material in indoor stalls. An initial layer of litter is spread for the animals to use for bedding material and to
defecate in, and as the litter is soiled, new layers of litter are continuously added by the farmer.
Brooding
Brooding turkeys takes 0-4 weeks. The young turkey (poult) need double the space as compared to chicken.
Brooding day old poults can be done using infra-red bulbs or gas brooder and traditional brooding systems.
Points to be noted during brooding:

x The floor space requirement for 0-4 weeks is 1.5 sq. ft. per bird (6 birds per sq. m).
x The brooder house should be made ready at least two days before the arrival of poults.
x The litter material should be spread in a circular manner with a diameter of 2 meters.
x Poult guard of at least 1 feet height must be provided to prevent the poults from wandering away
from source of heat.
x Starting temperature is 95°F followed by weekly reduction of 5°F per week up to 4 weeks of age.
x Shallow
Shallow water should be used. Dip the beak of the poults one by one if they do not see the
drinking water. The brooding should last about 6-8 weeks because they have a poor feather cover.
x If natural brooding is to be done it is better to use broody chicken to raise poults. The incubation
period for turkey chicks is 28 days.
Turkeys are not the best starters in their life and will really need some tender loving care to get them safely
through the first four weeks of life. The average mortality rate is 6-10% during this period. Young poults by
nature are reluctant to eat and drink in the first few days of life, primarily because of bad eyesight and
nervousness. Hence, they must be forced to feed.
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!

Force Feeding
Starve out problem is one of the major factors for early mortality in poults. Special care has to be taken for
supplying feed and water. In force feeding, milk should be fed at the rate of 100ml per liter of water and one
boiled egg have to be given at the rate of one per 10 poults up to fifteen days and that will compensate the
protein and energy requirements of the poults.
Poults can be attracted to the feed by gentle tapping of the container with the fingers. Colored marbles or
pebbles placed in feeders and water will also attract poults towards them. Provide chopped green leaves and
add to the feed to improve the feed intake. Also, colored egg fillers can be used for the first 2 days as feeders.
Litter materials
The common litter materials used for brooding are wood shavings saw dust, paddy husk, chopped saw etc.
The thickness of the litter material should be 2 inc hes at the beginning and may be increased to 3-4 inch in
course of time by gradual addition. The litter should be raked at frequent intervals to prevent caking.
4.8.2 Growthand
4.8.2 Growth andNutrition
nutrition
Growing turkeys from eight weeks of age can be done in the run or free-range systems or in turkey burns. A
fold unit measuring 1.2m wide by 1.2m high by 3.6m long can accommodate 12 turkeys. Good quality feed
and water must be provided in the fold unit. During this period feed them on turkey grower until 20 weeks,
also supplement with pasture.
Table 36: Space requirements for intensively reared turkeys
Age in Weeks Space (Sq. m /100 Birds)
0-5 8
6-10 12
11-15 25
15 weeks to slaughter 40
Breeding turkeys on pasture 200

Just like chicken, turkeys consume a well formulated ration containing energy feed sources, proteins, fiber,
vitamins and minerals.
x Among the energy feed sources, we have brand, broken maize, brewers waste, millet, sorghum, rice
pollard, wheat pollard.
x Proteins fish meal, cotton seed, soya meal, bone meal, blood meal.
x Vitamins are locally harnessed from greens mainly leaves and fruits if accessible.
x Synthetic vitamin supplements are available on the market.
x Minerals are added to a ration to make it balanced
x These rations are designed in relation to the growth stage as the newly hatched start on chick and
duck or chick mash, after two months the feed is changed to grower mash and later after 4-5 months
they can continue on grower however the particle size of broken maize has to be increased.
x The quantities of feed to be given are to be judged by the animal owner in a manner almost like the
improved birds’ formula.
x Poults find difficulty in feeding because they have poor sight.
x Sprinkle some cooked carrots or egg York chopped into small pieces over the feeds so that they sense
the bright yellow color.
Table 37: Diets and nutrient requirement of turkeys
ME (kcal/kg) C.P. Ca. Methionine Lysine
% % % %
Turkey starter (0-8 wks.) 2,900 28-30 1.2 0.5 1.6
Turkey grower 1(8-16 wks.) 3,100 21 0.8 0.4 1.0.83
Turkey Grower 2 (16-20 2,900 17 0.7 0.3 0.7

wks.)
Turkey Finisher (20-24 wks.) 3,300 14 0.6 0.3 0.6
Breeding turkeys >24wks 2,900 14 2.3 0.2
4.8.3 Health
4.8.3 Health
Common health problems (see module 6 )Poultry heath for details):
a) Gape worms
b) Intestinal worms
c) External parasites (mites and lice)

!
Common diseases
diseasesinclude:
include:
Blackhead, Newcastle disease, coccidiosis, mycoplasma, fowl cholera (vaccinate breeders) Aspergillosis,
Nutrient deficiencies. Vaccination against the common diseases plus good bio-security practices is a must.
4.8.4 TurkeyBreeding
4.8.4 Turkey breeding
4.8.4 Turkeys
Wild Turkey Breeding
t
Wild Turkeys
In the wild, male turkeys seek the attention of females in the mating season by wooing them with a special
courtship dance. During this dance, male turkeys fan out their tail feathers, puff up their body feathers and
display their brightly colored waddles to win a female.
c
The Courtship d
Dance
Every morning during the mating season, just before sunrise, the male turkeys start loudly gobbling to
attract the females. Once the females come around, the males fan out their tail feathers and raise their body
feathers while they dance around. Their dancing display is meant to entice the females to mate with them.
Turkeys are polygamous, so they will mate with multiple partners. If the female turkey is receptive to his
advances, she will lower herself in front of the male.
e
Laying Eggs
After mating, the females seek out a good nesting spot. Turkeys lay their eggs in ground nests. They choose
nest areas that are covered by brush to help prevent detection by predators. The female turkey lays an egg
each day in her nest for up to 11 days. The eggs take about 28 days to hatch.
Poults spend their nights in the ground nest under their mother's watchful and attentive care for the first
two weeks of their lives. At two weeks of age, they fly up to tree branches at night with their mother, she
offers them protection from predators.
Sex determination and methods used for the same:

t Vent sexing at the time of hatching .
t By weight - males are heavier than females .
t Matured male of all species has conspicuous black bearing attached to the skin of the
upper region.
t Dewbill or snood, a fleshy protuberance near base of the beak- It is relatively large,
plump and elastic in males and small, thin and elastic in females.
t Male sturt (mating behavior of males) even at day-old age and continue to do so throughout their
life- sturting is not seen in females.

Natural mating
The mating behavior of tom (male turkey) is known as Strut, where it spreads the wings and makes a
peculiar sound frequently. In natural mating the male; female ratio is 1:5 for medium type turkeys and 1:3
for large types. On an average 40-50 poults are expected form each breeder hen. Toms are rarely used for
mating after the first year due to reduced fertility. There is a tendency in toms to develop affinity towards a
female, so change the toms every 15 days. Breeding turkeys must be provided with laying nests, communal
nest or individual nests (45cm wide by 45cm long by 60cm high).
Table 38 Reproductive parameters
Age of laying 24 - 28 weeks

No. of eggs produced per year 70 - 100
Egg weight 85 gm app.
Incubation Period 28 days
Male female Ratio 1: 5
No of chicks per female 43 - 63
Incubation
The incubation period is 28 days. There are two methods of incubation.
(a) Natural incubation with broody hens
Naturally turkeys are good brooders and the broody hen can hatch 10-15 numbers of eggs. Only clean eggs
with good eggshell and shape should be placed for brooding to get 60-80% hatchability and healthy poults.
(b) Artificial iIncubation
In artificial incubation, eggs are hatched with the help of incubators.
4.8.5 Challenges
4.8.5 Challenges of rearing
of rearing turkeys
turkey
x The domestic turkey’s way of life is difficult as they retain much instincts of the wild like laying in
bushes and aggressive behavior.
x Turkeys have poor hatchability and do not have the mothering ability to protect their young ones. After
hatching the poults are left to fend for themselves and this affects them, sometimes leading to death.

4.9 Management
4.9 Managementofof
Ducks
Ducks
Ducks can be reared from varied climatic conditions. Brooding is like for turkeys (refer to section 4.1 on
brooding). They are very tolerant to common poultry diseases; therefore, they shouldn’t be mixed with
chickens and with turkeys. Below are the commonly reared breeds of ducks.
Muscovey Duck Ugandan (Teso, Nganda, Nsoga, Nyoro, Nkore)
Muscovy (for meat) A White Pekin (for meat) B Aylesbury (for meat) C
Khaki Campbell (for eggs) Indian Runner (for eggs)

Figure
Figure46:
48: Duck Breeds
Duck Breeds
Commercial ducks weigh up to 3kgs. These include the following meat breeds: Muscovy, Aylesbury, white
pekin and egg breeds: Khaki Campbell,and
Indian Runner
indian Runner.
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Table 39: Advantages and limitations of duck rearing
Advantages Limitations
Can utilize marshy and wetlands better than any Ducks are dirtier birds due to their
livestock/poultry species production of watery droppings that attract
flies
Ducks lay 40 to 50 eggs more than chicken They are very destructive to crops because
they forage (esp. matoke, maize etc.)
Need less attention than chicken They need more feeds
Have a more profitable life than chicken since Duck eggs do not keep fresh like chicken eggs
they can lay economically in the second year under the same conditions (can keep for 10
days compared to chicken eggs 3 weeks)
Ducks are quite hardy and resistant to diseases
Cannibalism is not frequent in ducks like in
chicken
Ducks are easier to brood than chicken
Can get some of their food by foraging hence
are economical to rear as compared to chickens
Require simple housing
4.9.1 Brooding
4.9.1 Brooding
Rear the ducks in the brooder for 2-3 weeks using the same procedure like for chicken (refer to section 4.1).
The brooding of ducklings is best done on raised wire -floor cages (1.0m by 2.1m) can hold 100 ducklings.
They need adequate water throughout to avoid “staggers” which c auses death. Ducklings should be
brooded in sheltered enclosure, which should be dry and warm. They do not want damp chilled conditions.
In the brooder the initial temperature should be 29°C to 35°C depending on the weather condition and the
locality. Temperature should be reduced by 3°C every 4-7days until ducks require no further heat usually
by the end of the fourth week of age. Provide adequate feed, water and ventilation during brooding.
4.9.2 Rearing
4.9.2 Rearing
Meat type ducks are reared intensively in houses. However, layer ducks and the local strains may be reared
by free range, semi intensive or intensive. Water and feed should be available all the time. Feeders and water
troughs should be placed near one another. Put water in narrow containers, deep enough for the ducks to
immerse in their heads else their eyes become scaly and later become blind. They do not need perches but
should be provided with laying nests one foot high of dimensions (30cm×30cm×35-37cm) for every 3
ducks one laying nest is provided.

4.9.3 Feeding
4.9.3 Feeding
In addition to greens, feeds suitable for domestic fowls are also recommended to ducks. Ducks have a
preference to wet mash because they have difficulty in swallowing dry mash. Feed consumption is 50-60 kg
per duck (3 kg of feeds is required to produce a dozen eggs and 3.22 kg of feeds to produce a kg of duck
meat). Duck feeds is better presented in pellet form instead of mash for better and economical consumption.
Table 40: Diet of ducks
ME Kcal/kg CP %
Duck Starter (2wks) 2,850 22
Duck Grower (3wks to market) 3,125 16
Duck layer (breeding ducks) 2,770 17
The layer diet must have 3% calcium.
4.9.4 Common
4.9.4 Common diseases
diseases
Salmonella Infection, Coccidiosis, Aspergillosis, Botulism, Collibacillosis, Fowl cholera, Duck pox, Duck
influenza, Duck Virus Hepatitis, Duck plague. Worms and parasites are like the ones of chicken.
Vaccination against the common diseases applies to ducks also. See section 4.1 4.6 and module 6.
4.9.5 Breeding!
4.9.5 Breeding
x Ducks start laying at 6 months of age. The recommended ratio of drakes to ducks (1:4-6).
x Drakes should be mixed with ducks at least one month before fertile eggs are required.
x The incubation period of ducks is 28 days except for Moscovery ducks in which it is 35 days.
x All domestic ducks will interbreed with one another and produce fertile off springs except in the case of
Moscovery which when crossed with other domestic ducks the off springs produced are sterile.
4.9.6 NaturalIncubation
4.9.6 Natural incubation
x Some ducks can incubate their eggs but most of the egg laying type do not go broody.
x Hens can be used for incubating duck eggs. Each hen can incubate 8-12 eggs depending on their body
size. When hens are used to incubate duck eggs, the eggs are sprinkled with lukewarm water once a day.
x In artificial incubation the temperature of duck eggs is 0.6°C lower than chicken eggs.

4.10. Management
4.10. Management of of Guinea
Guinea Fowls
Fowls
Guinea fowl birds act as guards, alerting you with lots of noise whenever a human stranger, wild animal or
snake approach. They eat veggies, so bird netting or other protection over your crops is advisable. On farms
and homesteads, they are valuable because they eat ticks and fleas. They also provide delicious eggs and tasty
and nutritious meat. Maintaining adult guinea fowls is not expensive however raising keets (baby guineas) is
much more challenging.
Figure 47:49:Guinea
Figure Fowlonon
Guinea Fowl Pasture
Pasture
4.10.1 Housing
4.10.1 Housing andand husbandry
husbandry
Guinea fowls are reared in an enclosed coop because they can fly.
x The coop should provide at least three to four squares feet of space per bird. you should provide
more space if you do not plan on allowing them to roam freely after the training period.
x Provide food and water in the coop, as well as clean bedding on the floor and perches for them to
roost on.
x Provide a night-time shelter that protects them against predators like foxes and owls. If you don’t
provide a shelter, your Guineas will roost in the trees at night. The shelter can be as simple as a
three-sided shed with a wire front. Put a perch near the back of the shelter that is long enough so
that each bird has about a foot of space to roost.
x Make sure the space is dry and has clean beddings on the floor.
x Provide a light in the shelter, as Guineas don’t like entering dark building.
x The shelter should have two entries to prevent more dominant guineas from blocking the entrance.
x Clip their wings to prevent them from flying away.
x Purchase guinea fowls from local breeders. There are also imported breeds.
! x Bu
Buyy adult guineas if you want, but they will be easier to tame if you raise them from keets (young
guinea fowls)
x Guinea fowls are available in a variety of “pure-bred” colors, but many of the birds are cross- breeds,
resulting in multicolored feathers. the feather color is the only difference between the different
varieties
x Guineas are monogamous creatures, so it’s best to buy them in male-female pairs. Males differ from
the females in the following ways. They:
i. Have larger wattles than females
ii. Make a single-syllable sound, while females make a two-syllable sound.
iii. Have a narrower opening between their pelvic bones than females. If you hold the guinea
under one arm and use your free hand to feel the bones frequently and about two fingers on
males and three fingers on females.

under one arm and use your free hand to feel the bones frequently and about two fingers on
males and three fingers on females.
4.10.2 Feedsand
water
Guinea fowl will eat ticks, grasshoppers, spiders, and small snakes. Provide them with some mixed grains in
their shelters at night if you want to encourage them to spend the night there.
x If you keep your guineas penned, feed them on chicken feed (one kg per day for every six guineas).
To increase egg production, switch them to a higher protein feed formulated for turkeys and wild
fowl areas. They lay six months of the year.
x Provide a constant source of fresh water. You can buy drinkers for poultry, which hold a large
amount dispenses it little by little into a small dish.
4.10.3 Management
4.10.3 Management of adult
of adult guinea
guinea fowls. fowls.
x Keep the guinea in the cage for at least a couple of weeks. Give them scratch or millet shortly before
sundown. They will return to their home if you make it a practice to throw scratch to them as you
reward their returning.
x They are very easy to feed, although their dietary needs will depend upon whether you keep penned
or allow them to roam and forage.
x They make their nests on the ground, but they like to conceal them by choosing areas with tall
grasses. They also share nests with other guinea hens and sometimes.
x Collect eggs every afternoon because guineas roam freely. To find them, follow them at a distance
during the mid- morning to early afternoon hours, when they are most likely to lay eggs. Once you
have identified the nest, wait for the hen and her husband standing to leave and gather some eggs
with a large spoon or a kitchen tool. Leave at least half the gees in the nest so that the guinea hen will
continue to lay there.
4.10.4 Raising
4.10.4 Raising k keets
Keets
!!
! !
Guinea fowls are not very good at taking care of their delicate little keets. They are fierce protectors, but they
dew and rainsosokeep
will walkrain
dew and through keep
grass them
them warm
withwarm
morning anddon’t
and don’t
dew allow
allow
on theexpect
the
it and mother
mother thetotokeets
walkto
walk the
the keetsin
keets
follow, inthe
the the morning
morning
keets are very dew.
dew. Guineas
Guineas
sensitive to
sometimes
sometimes
dewdewand
andrainwill
will abandon
abandon
rainsosokeep
keepthem aa nest
nest
themwarm even
even
warmand after
after
anddon’t the
the
don’tallow hens
hens has
has
allowthe gotten
gotten
themother broody
broody
mothertotowalk and
and
walkthe spent
spent
thekeets several
several
keetsininthe nights
nights
themorning sitting
sitting
morningdew. on
on right
right
dew.Guineas
Guineas
away.
away.
sometimesTheincubation
The
sometimes incubation
will
willabandon
abandon period
period isiseven
for
for eggs
eggs isisthe
up
up totohens
28has
28 days.
days.
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a nest
a nest even after
after thehens hasgotten
gottenbroody
broodyandandspent
spentseveral
severalnights
nightssitting
sittingononright
right
!away.
away.The
Theincubation
incubationperiodperiodis isforforeggs
eggsis isupuptoto2828days.days.
xx Once
Oncethe thekeets
keetshatch,
hatch,care
carefor forthem
themuntil untilthey
theyhave
havefully
fullydeveloped
developedfeathers
feathersand andarearestrong
strongenough
enoughtoto
hold
hold
x x Once their
their
Oncethe own
own
thekeets with
with
keetshatch, the
the
hatch,care rest
rest of
of the
the
careforforthem flock.
flock.
themuntil untilthey
theyhave
havefully
fullydeveloped
developedfeathers
feathersand andarearestrong
strongenough
enoughtoto
xx broody
broody
hold
holdtheirhen
hen
theirown can
can be
be
ownwith used
used
withthe toto
therest hatch
hatch the
the
restofofthe flock. eggs
eggs
flock. and
and raise
raise the
the Keets
Keets
xxx Turkeys
Turkeys
broody
broodyhen
B cancan
can
hen also
also make
canbemake
beused suitable
suitable
used
totohatchhatch replacement
replacement
the theeggs
eggsand mothers.
mothers.
and raise
raisethe k .
theKeets
Keets
x x Turkeys
Turkeyscan canalso
alsomake
makesuitable
suitablereplacement
replacementmothers. mothers.
Brooder
Brooder
Brooder
Brooder
Createaasafe
Create safehome
homefor forthethekeets.
keets.Keep
Keepthe thekeets
keetscontained
containedininaabox boxforforthe
thefirst
firstsix
sixtotoeight
eightweeks.
weeks.AA16’’16’’XX
28’’
28’’ box
box
Create
Create awill
a will
safe
safe provide
provide
home
homefor enough
enough
for the space
space
thekeets.
keets. forabout
for
Keep
Keep about
the 1515keets.
thekeets
keets keets.
contained
containedinina boxa boxforforthe
thefirst
firstsixsixtotoeight
eightweeks.
weeks.A A16’’16’’X X
28’’
28’’box
boxwill
willprovide
provideenough
enoughspace spaceforforabout
about1515keets.keets.
xx Keets
Keetsare arevery
verydelicate,
delicate,sosobe besure
suretotoprovide
provideadequate
adequatespacespacefor forthem
themtotoprevent
preventtrampling.
trampling.IfIfthey they
appear
x x appear
Keets
Keetsaretoto bevery
arebe
very overcrowded,
overcrowded,
delicate, move
delicate,sosomove
bebesure
surethem
them toto aalarger
totoprovide larger
provide box. space
box.
adequate
adequate spaceforforthem
themtotoprevent
preventtrampling.
trampling.If Iftheythey
xx keets
Kkeets
appear
appear can
can escape
escape
totobe through very
through
beovercrowded,
overcrowded, very
move
move fine
fine
them wire
wire
them mesh,
totoamesh,
larger soso
a larger keep them
keep
box.
box. them inin aa container
container with with solid
solid sides,
sides, like
like aa
sturdy
x x sturdy
keets
keetscan cardboard
cardboard box.
escapebox.
canescape through
throughvery veryfine finewire
wiremesh,mesh,sosokeepkeepthem
theminina acontainer
containerwith withsolid
solidsides,
sides,like
likea a
xx cover
cover
sturdy
sturdy the
the boxwith
box
cardboard with
cardboard ascreen
screentotoavoid
abox.
box. avoidthem themfrom fromjumping
jumpingout. out.
xxx Keep
Keep
cover
coverthethe box
box
thebox
Poultry
lined
lined
boxwith
with
Training
with
awith
a screen
Manual
clean
clean
screen paper
paper
totoavoid
avoid them
for Extension
towels
towels
them from for
for
from the
jumping
Workers
the first
jumpingfirst
out.
in Uganda
week
week
out. oror more,
more, and 87
and then
then switch
switch toto wood
wood
shavings.
shavings.
x x KeepKeepthe They
They
thebox need
need
boxlined aa
linedwith textured
textured
withclean surface
surface
cleanpaper toto
papertowels prevent
prevent them
them
towelsforforthe from
from
thefirst slipping
slipping
firstweek and
and
weekorormore, injuring
injuring
more,and andthen their
their legs,
legs,
thenswitch soso don’t
don’t
switchtotowoodwood
appear to be overcrowded, move them to a larger box.
x keets can escape through very fine wire mesh, so keep them in a container with solid sides, like a
sturdy cardboard box.
x Ccover the box with a screen to avoid them from jumping out.
x Keep the box lined with clean paper towels for the first week or more, and then switch to wood
shavings. They need a textured surface to prevent them from slipping and injuring their legs, so don’t
line the box with newspaper. Keep the box warm. Keets need to be kept nice and toasty, so use a
heating lamp to maintain a constant temperature in their container or use a pot with charcoal.
Maintain a temperature of 95˚ then lower the temperature by 5 degrees each week until the
temperature in their box is the same as the temperature outside.
Light
Keep the light at one end of the brooder box. That way, the keets can move to a cooler part of the box if
they get too hot. If you see them clumped in a pile under the light, it means they are still cold; try to move
the light closer. If they stay at the cooler end of the brooder box. Their behavior will let you know when
they are comfortable.
Feeding
Feed your keets with chick starter crumble rather than pellets, for the first couple of months. Use a starter
mix for chick birds with 24% to 28% protein for the first five weeks, and then switch to a mixture
!
containing 18% to 20% protein for the next three weeks. If you don’t have feeds boil some eggs and feed the
keets on the yolks. Hand feed the keets to get them used to you.
Provide the keets with a steady source of fresh, warm water. Use plastic water fronts like for chicken. Keets
!Water
are susceptible to drowning, so provide water in a shallow bowl filled with marbles at first. The keets will
climb on the marbles and drink the water between them, very young keets will require some help at first, so
tip each the
Provide keet’s beak
keets briefly
with in the
a steady wateroftofresh,
source let them
warmknow water.how
Useand where
plastic to drink.
water fronts After thechicken.
like for initial period,
Keets
provide a jar of water with
are susceptible to drowning, a watering base. Keets may get dried feces to their feet or bottoms, so
so provide water in a shallow bowl filled with marbles at first. The keets will be sure to
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clean
climb and wipemarbles
on the the areaand
with a moist
drink cottonbetween
the water ball or soak
them, thevery
areayoung
in warm soapy
keets will water.
require some help at first, so
!
tip each keet’s beak briefly in the water to let them know how and where to drink. After the initial period,
Scraping
provide or picking
a jar of water with athe feces offbase.
watering of the keetsmay
Keets maygetcause
driedinjury.
feces to their feet or bottoms, so be sure to
to prevent this from happening in the first place,
clean and wipe the area with a moist cotton ball or soak the area in warm make sure soapy
to change
water.the lining in the box
Scrapingfrequently
or picking the feces off of the the keets may cause injury. Frequently change the lining in the box to
prevent this.
Scraping or picking the feces off of the keets may cause injury.
to prevent this from happening in the first place, make sure to change the lining in the box
Challenges
frequently
x It is possible to keep guinea fowl penned, but they much prefer to roam freely.
x They are not as tame as chickens, and they are hard to catch if you let them roam.
Challenges
x It is possible to keep guinea fowl penned, but they much prefer to roam freely.
x They are not as tame as chickens, and they are hard to catch if you let them roam.

!
4"2.)%*<8*+%%2&*'#2*1'$%/
MODULE 5: FEEDS AND WATER
5.1 Feeds
5.1Feeds
Poultry feeds are food for poultry which has been blended from several raw-material feedstuffs using a
special formula to meet the physiological needs of the birds. Feed is very important in the poultry
production as it constitutes 60 – 70% of the total production costs. Compounded (mixed) feed is expensive
and for this reason many farmers have resorted to home-made feeds.
5.1.1 Feedstuffs
5.1.1 Feedstuffs
Feedstuffs are materials with different nutrients. Poultry have different nutrient requirements for different
breeds, age groups and production systems.
5.1.2 Whatareare
5.1.2 What nutrients?
nutrients?
Nutrients are chemicals in feedstuffs required by organisms to live, grow, reproduce and produce.
Different poultry require different amounts of nutrients grouped in 6 categories:
i. Energy (from carbohydrates, fats, oils and proteins)

ii. Proteins
iii. Fatty acids
iv. Minerals
v. Vitamins
vi. Water
Energy and protein nutrients contribute over 70% of poultry practical rations.
Common feedstuffs used in poultry diets are classified in 6 groups:
i. Energy sources (cereals grains, and their by-products, root crops and lipids (fats and oils))
ii. Protein supplements
iii. Mineral supplements
iv. Vitamin supplements
v. Synthetic amino acids
vi. Non-nutritive feed additives
A balanced ration / diet is a feed formulation that contains all nutrients in adequate amounts required for
the different poultry breeds, production systems and age.
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!

5.1.3 Composition
5.1.3 Composition of feeds
of feeds
Table 41: Main source of minerals
Raw materials Observation

Lake shells, Dried and ground shells content of calcium 35%
Fish Phosphorus 1-5% calcium 1-6%
Bone meal Phosphorus 17% calcium 30%
Calcium carbonate Calcium 38% sodium 0.02%
Di-calcium phosphate Calcium 23 % phosphorus 18%
Limestone Calcium 45% sodium 0.2% phosphorus 0%

Sodium chloride Sodium 39.3% chloride 60.6%
Table 42:Main sources of energy
Maize Good source of energy. inclusion rate (IR) 60-70%

Coconut and peanut Avoid use for layer hens- promotes fattening IR 5-10%. High
in fiber and low in digestibility
Wheat by product Rich in cellulose limits its’ use IR 20% for ground product,
10% for the bran.
Rice by product Rich in fat therefore more energy, silica limits its’ use IR
max.15-20%
Brewery by product After drying, rich in cellulose and protein. Max IR 5-10% for
layer hens and 20% for broilers
Cane molasses Max: IR: 20%. Increases diuresis
Tapioca (cassava) IR 25%. High in energy but very low in protein, must be
dry, add methionine to feed
Sorghum grain High in energy and higher in protein than maize but has
high tannin content.
Sweet potato tubers Should be used dry and milled, High in energy but low in
protein.

Table 43: Main sources of proteins
Raw materials Observation

Groundnut cake High in protein (45-55%) low in lysine, methionine, tryptophan and
contaminated with aflatoxins
Cotton cake Protein 40-45% poor in lysine and sulfur amino acids. Gossypol
!
must be treated before use. IR 40% if detoxified and husked.IR 10%
for decorticated cotton seed cake
Coconut cake Poor in NM 20% and in lysine. Rich in cellulose10-25%, IR 20%
Leguminous grains (peas) Protein 20%, good energetic value, need cooking before use, IR 25-
30%
Fish meal Protein:30-60%, High in protein and amino acids, good source of
minerals, essential fatty acids and balanced in amino acids, but highly
adulterated, poorly processed, contaminated with heavy metals, IR
10-20%
Meat meal Irregular quality depending on its’ degree of drying: Protein 30-70%,
Fat content 2-10%, IR 10%
Blood meal Rich in digestible protein (60-70%) and energy, with balanced
amino acids but subject to quality of processing. IR max 5%
Soya bean cake/roasted High in energy, protein, lysine, methionine and histidine Protein
soya beans 42-43%. IR 25%
Palm cake High protein and energy but with very low digestibility. Contains
high tannin content and less suited for poultry nutrition .IR15%
often used like bran
Sunflower cake High in protein, high in lysine, methionine, and histidine but also
high in fiber and low in energy.
NM- Nitrogen matter IR- Inclusion rate in feed
Vitamin supplements- These are the multivitamin premixes (layer, broiler, grower, breeder, chick premixes).
Synthetic amino acids- Lysine (Lys) is supplied as L- Lysine HCI = 76% Lysine, Methionine (Met) is
supplied as DL-methionine = 98% Methionine. These premixes are either in liquid or powder form.
Non-nutritive feed additives – can be included in the ratio to serve the following functions:
1. Aids in digestion –Enzymes (phytase & Ⱦ-gluconase).

2. Controls diseases (coccidiostats, antibiotics, organic acids, antifungals).
3. Alter metabolism of birds towards more productivity –growth promoters.
4. Improving feed texture (form) - pellet binders.
5. Prevent rancidity of the fat in the feeds – use antioxidants (Buylhydroxyanisole (BHA), BHT and
Ethoxyquin.
6. Impart yellow pigment in egg/meat- carotenoids and xanthophylls. Natural ones are in yellow maize,
green vegetables (Amaranthus and Russian comfrey).
7. Improve palatability of feeds – flavors like spices.
8. Detoxify feeds – Bentonite against aflatoxins .

5.1.4 Feed
5.1.4 Feedmanufacturing
manufacturingprocess
process
The quality and cost of feed ingredients are a major determinant of the cost of feeds. It is better to use more
expensive feed ingredients of high quality than cheaper ones that are heavily contaminated and of low
nutritive value. Quality feed ingredients will provide the targeted nutrient levels more accurately and birds
will grow faster, produce more and attain market weight early using less feeds.
When formulating feeds, consider the following:
i. Available feed ingredients to use in the rations

ii. Nutrient composition of the feed ingredients
iii. Cost of the feed ingredients
iv. Nutrient requirements of the target birds
v. Minimum and maximum rate of inclusion of the selected feed ingredients in the poultry ratio
5.1.5 Feedformulation
5.1.5 Feed formulation
Making a good formulation that meets all the nutrient requirements of the target bird is one major step
towards good feeding but does not guarantee good results. Proper mixing of the ration to ensure that the
feeds meet the target nutrient level is very important. Secondly, the feeds should be ground to the
recommended particle size for the different ages of birds. For example, day old chicks can’t consume big
particle feeds.
To ensure that the feeds mixed matches with the formulation made, samples of the feeds should be collected
and taken to a nutrition laboratory for testing the nutrient content. The results will guide on how well the
feeds match with the formulated ration and the necessary adjustments required.
The mixed feeds may be presented in either mash, crumb, or pellet form to the target birds. All these forms
are suitable under specific conditions of the birds. Day old birds (up to 1wk old) will benefit more from
crumbs. Older birds will benefit more from pellets. The formulated feeds should be packed in water-proof
sacks to avoid development of molds. Avoid compacting the feeds in sacks as this will create anaerobic
conditions that encourage mold formation.
The shelf life of mixed feeds is two weeks beyond which it turns moldy and becomes unfit for consumption.
Always mix feeds that will last for not more than two weeks and store them in a dry damp-free and rodent-
free place. Mark the date when the feeds were mixed to ensure proper utilization before they get spoilt.

5.1.6 Whatthe
5.1.6 What the farmer
farmer needs
needs to know?
to know!
There is a physiological relationship between all the nutrients, especially energy and proteins. This should be
used when mixing feeds in order to minimize costs and maximize output. Feed consumption is regulated in
most cases by the energy content. For instance, birds eat less of high energy feed rations. Therefore, high
energy feed should also have high concentration of all other nutrients. Birds also eat less of imbalanced
rations especially when amino acids are disproportionate.
Fiber content regulates feed intake for example if feed has high fiber, it stays partially digested in the
digestive system for a long time. This lowers feed intake and reduces nutrient supply to the bird. Anti -
nutritional factors in some feed stuffs (like soya) affect the digestibility and bioavailability of nutrients in the
feeds, therefore such feedstuffs should be well processed (for example heat treatment of soya to remove
trypsin inhibitor).
Figure 48: Soya

Figure roasting
50: Soya using
roasting usingaa fabricated roaster
fabricated roaster (Source:
(Source: Asiima Asiima
ACL) ACL)
Table 44: Dietary nutrient requirements of poultry
ME C.P Ca. Available Met. Lys Linoleic

Ration (Kcal/Kg) (%) (%) P (%) (%) (%) acid
Broiler Starter 3050 23 1 0.42 0.55 1.3 1
Broiler Finisher 3150 21 0.92 0.4 0.49 1.1 1
Chick Mash (Crumb) 2940 20.5 1.1 0.48 0.52 1.16 1.2
Grower's Mash (Pellet) 2840 20 1.2 0.44 0.47 1.03 1.1
Pullet Mash (Pellet) 2740 16.8 1.2 0.40 0.36 0.78 1.1
Pre-lay Mash (Pellet) 2740 17.50 2.1 0.47 0.38 0.87 1.1
Layers' mash (Pellet) 2870 17.70 3.7 0.40 0.41 0.87 1.6
Turkey starter
(0-4 wks.) 2801 28 1.2 0.65 0.55 1.7 1.0
!
Turkey grower I
(5-8wks.) 2900 25 1.0 0.42 0.45 1.3 1.0
Turkey grower II
(9-12 wks.) 3000 22 0.85 0.38 0.40 1.15 0.8
Turkey Pullet I
(12-16wks.) 3100 19 0.75 0.32 0.35 0.95 0.8
Turkey Pellet II
(16-20wks.) 3200 16.5 0.65 0.28 0.25 0.85 0.8
Turkey Pre-lay

(16-20wks.) 3200 16.5 0.65 0.28 0.25 0.85 0.8
Turkey Pre-lay
(20 – 24wks.) 3300 14.0 0.55 0.25 0.25 0.65 0.8
Turkey layer 2900 12.0 2.25 0.35 0.35 0.6 1.1
Turkey Breeder 2900 14.0 2.25 0.35 0.35 0.6 1.1
Duck starter
(0 – 2wks.) 2900 22 0.65 0.4 0.40 0.9 1
Duck grower
(2 – 7wks.) 3000 16 0.60 0.35 0.30 0.65 0.8
Duck layer 2900 15 2.75 0.4 0.34 0.60 1.2
!
5.1.7 Qualitycontrol
5.1.7 Quality control in grains
in grains andby-products
and their their by-products
A simple method for testing moisture in grains for proper storage is using an empty dry soda bottle and salt
following the procedure below.
x Put a handful of maize grains after drying and half a handful of table salt in an empty dry soda bottle.
x Shake the bottle vigorously for 2-3 minutes. Allow the grains to settle at the bottom of the bottle.
Observe whether salt sticks onto the walls of the bottle. If salt sticks to walls of the bottle, this is an
indication that the maize has not dried properly for storage.
x Dry the maize and repeat the test until no salt sticks to the sides of the bottle. The maize can then be
stored without danger of developing moulds/aflatoxins. For cereal by-products, ensure that they are
thoroughly dried after processing and make sure the bran is dusty to avoid caking during storage.
5.1.8 Mixingfeeds
5.1.8 Mixing feeds by backyard
by the the backyard
farmer.farmer.
Formulation of compounded poultry feed is both an art and science. Hands on field demonstration is
essential. Ensure that the raw materials are of high quality, wholesome and safe for consumption. Pay
attention to adequate mixing of minerals/vitamins in the animal feeds using a formula from a feed
nutritionist. Correctly weigh and measure feed ingredients, premix with a portion of the major ingredients
in a good mixing facility. Use a spade or a fabricated mixer and information in tables (41-44) above.
To mix good quality feeds, the farmer should follow the following steps:
!
1) Get a feed formula for the target animal species and age from a qualified animal nutritionist.
2) The formula should be based on the feed ingredients that are locally available within the farmer’s
environment.
3) Collect and weigh all the target feed ingredients to be used and ensure that they are available in the
required quantities for the amount of the feed ration you are preparing to mix.
4) Get a clean cement screened floor of about 10ft ×10ft surface area.
5) Get a shovel or a fabricated mixer, a simple motorized hummer mill, 10 new bags, a role of string,
and a marker.
6) Premix the raw materials with a shovel to get a homogenous mixer.
7) Using a simple hummer mill, mill the ingredients to the right particle size for the different age
groups of birds (Chicks, growers, layers, broilers etc.).

8) Weigh the smallest quantities first and mix them together to make a homogeneous mixture.
9) Mix the ingredients of close weights together to get a homogeneous mixture.
10) Make the final mixture by mixing the mixture with the bulkiest ingredient.
11) Spread one ingredient thinly on the ground and spread the other ingredient on top, then mix them
together using your hands or spade to make a heap. Transfer the mixture from one heap to another
while pouring the ingredients on top of the heap.
12) Mix the raw materials and the premix – mineral mixture thoroughly for between 15 to 20 times to
achieve a uniform mixture.
FigureFigure
49: 51:
Mixing
Mixingfeeds fora asmall-scale
feeds for small-scale farmer
farmer in the backyard
in the backyard
! (Source: Ssewagudde Samuel
(Source: Ssewagudde Samuel 2017)!!2017)
!
13) Bag the feeds in new 50kg bags and tie the bags with a string.
14) Label the feeds with a maker to show the type of feed and date of mixing.
15) Store the feeds on wooden pallets not more than 5 bags one on top of the other in a well-ventilated
feed store.
Caution:
x Avoid compacting feeds in bags.

x Use complete compounded feeds within two weeks from the time of mixing. Beyond this period, the
feeds will go bad and become dangerous to the birds.
x For any issues concerning feeds and formulation consult a qualified feed nutritionist.
x Make use of the feed laboratories to confirm the quality of the feeds.

When mixing large amounts of feeds, use motorized mixers. Two types of motorized mixers exist – vertical
mixers and horizontal mixers.
Vertical mixers are easily available in the country; easy to fabricate, take a
longtime to thoroughly mix and produce a less fine mix of the feed.
Figure
Figure50
52:Vertical
Verticalmixer
mixer
Horizontal mixers are faster, more accurate in mixing and produce a

more homogeneous mix of the feed in a short time.
Figure
Figure51:
53:Horizontal
Horizontal mixer
mixer
There are two main types of feeds namely, mash and pellet.
Table 45: Advantages and disadvantages of pellets
Advantages of pelleting Disadvantage of pelleting

Decreases waste High cost of purchasing and maintaining the
equipment
Reduces the risk of separation Risk of denaturing of protein and vitamins by
heat
Partial sterilization of feeds Promotes pecking by reducing feeding time
Less risk of feed sticking to the beak Can result in high consumption and fattening
of layer hens and hence low productivity.
Facilitates the use of fats and molasses
Easy to feed to the birds

FigureFigure
52: A54:commercial
A commercialfeed mill(Source:
feed mill (Source: Asiima
Asiima ACL) ACL)
5.1.9 Feedstorage
5.1.9 Feed storage
Store feeds and raw materials in regular layers on pallets. Avoid leaning the sacks directly against the walls of
the store. Use the products according to ‘first in first out’ principle. Control insects using a spray or

5.2
5.2Water
Water
Figure 55: Water harvesting Figure 56: Shallow well (source of water)
x
x
x

Check whether:
x The decrease in consumption is not due to the breakdown and obstruction in the water supply
system.
x It is due to appetite problems (water containing medicines or too hot).
x It is caused
cause by
bystress
stress(vaccinations,
(vaccinations,transfers,
transfers,diseases).
diseases).
x It is due to insufficient number of drinkers or drinking space.
Distribution
Distribute drinkers evenly throughout the whole poultry house, alternating them with feeders so that they
are easily accessible to all birds. No bird should walk more than 1.5m to get to either feed or water. Use the
standards for measuring water-front (space provided for every bird to drink water depending on its age).
Table below gives the parameters that determine the right quality of water to be provided to poultry.
Table 46: Water Standards
Parameter Very Pure Water Drinkable Water Suspect Water Foul Water
Number of germs/liters 0-10 10 to 100 1,000 to 10,000 100,000
Number of fecal germs 0 0 + +
Hydrometric level 5-15˚ 15 - 30˚ 30° 30°
Organic Matter (mg/1) 0 1 3 6-Apr
Nitrates (mg/1) 0 0 – 15 15 - 30 30
Ammonium hydr. (mg/1) 0 0 2 10
Iron (mg/1) 0.3 1
Manganese (mg/1) 0.1 0.5
Copper (mg/1) 1 1.5
Zinc (mg/1) 5 15
Calcium (mg/1) 75 200
Magnesium (mg/1) 50 150
Sulfate (mg/1) 200 400
Chlorides (mg/1) 200 600
pH 7 to 8.5 ‫ޒ‬6.5 or ‫ޓ‬9.2
Caution!!! Water analysis should be regularly done in the laboratory to monitor the quality of water.
Always adjust the drinkers and feeders’ levels as the birds grow to ensure that the equipment is slightly above
the level of the birds’ backs. This minimizes spillage. Use water sanitizers (like chlorine, virukill, norocleanse,
water guard) to control disease – producing organisms in water.
During hot weather add vitamin C (1gm per/liter of water) or of vinegar (one liter for 100 -200 liters of
water) to acidify the water and make it more appetizing to poultry. Vitamin C has anti stress activity.

4"2.)%*=8*0".)$/5*>%')$>
MODULE 6: POULTRY HEALTH
Poultry health is very important because it determines the ability of the farmer to provide good quality
poultry products, byproducts and hence income. It has also been greatly affected in this era of high
incidences of anti-microbial resistance coupled with high aflatoxin contamination of feeds, which affects
man.
6.1 Classification
Classification of of
p poultry
Poultry diseases
diseases
Classification of diseases in poultry is done according to:
1. The causes (Viral, Bacterial, Fungal, Parasitic, Nutritional).

2. The organs affected (Renal, Genital, Respiratory, Nervous, Digestive, and General).
6.1.1 Signsofofgood
6.1.1 Signs good health
health
A healthy bird will
x Be active
x Feed normally
x Have normal droppings
x Make normal sounds and movements
x Drink optimum water
x Have clear open nostrils with no discharge
x Have clear and shiny eyes without discharge, no swellings around the eyes and eyelids
x Carry wings close to the body
x Have clean vent area without sores
x Have normal feathers without large missing patches
x Breath with a closed mouth except in very hot conditions,
6.1.2 Signsofof
6.1.2 Signs poor
poor health
health
There may be one or a combination of the following
x The birds appear dull with sleepy eyes

x Drooping wings
x Ruffled feathers
! x Loss of appetite
x Diarrhea (white, yellow, green, red, colorless)
x Strange sounds and actions
x Loss of weight.
x Coughing.
x Swellings on the head and or feet.
x Drop in egg production.
x Abnormal shell quality.
x Sudden deaths
6.2 DiagnosingDiseases
6.2 Diagnosing Diseases
This section explains diagnosis, prevention, control and treatment of common poultry diseases.
6.2.1 Stepsinin
6.2.1 Steps diagnosing
diagnosing diseases
diseases
The extension worker should follow the four steps below in diagnosis of diseases:
i. History of the disease from the farmer:

a) Species, breed, age of birds
b) Management factors (ventilation, feeding, watering system, feed, brooding, rearing procedure)
c) Performance: growth or laying curve
d) Previous treatment/vaccinations- type, dosage, route of administration, duration.
e) Previous disease challenges- type, duration, date when started, clinical signs, mortality, morbidity
ii. Clinical signs of the diseases:
a) Respiratory b) enteric c) nervous d) locomotor system
iii. Post-mortem examination report by a veterinarian/extension worker highlighting lesions of certain
diseases (e.g. Gumboro, Coccidiosis etc.).
iv. Laboratory examination/investigation report of specimen from the ante-mortem and postmortem.
Samples of organs, blood, fecal, tissues swab and smears are taken for further examination in the
laboratories. The tests to conduct include viral, bacterial, parasite isolation and serological depending
on the sample request provided.

6.2.2 Common
6.2.2 Common Poultry
Poultry diseases
diseases
!
Table below illustrates the common poultry diseases, causes, symptoms, treatment and prevention.
Table 47: Common poultry diseases
Disease Causes / in Symptoms Prevention and treatment

Species
Infectious Bacterial Foul smell and discharge from the eyes and x Vaccinate the healthy birds.
Coryza in chicken, nostrils, swollen, facial tissue and wattles, x Stock coryza free birds
Pheasants, sneezing, coughing, difficult breathing no x Seek advise
Guinea appetite, drop in egg production, high from your local vet for
fowl mortality treatment.
Avian Virus High mortality, swelling of head, purple x Vaccinate the healthy birds
Influenza (AI) All poultry discoloration of the head, comb and wattles, Stock AI free birds
subcutaneous hemorrhages, shortness of x No treatment
breath, diarrhea, lameness, huddling and x Notify the authorities
ruffled feathers
E. Coli Bacterial Loss of birds, production usually x Good hygiene and good
All poultry maintained, huddling together and ruffled house climate.
esp. chicken feathers for chicks, breathing is labored, x Organic acids in feeds
they snort and cough, lame birds, PM x Seek advise
shows inflamed air sacs, liver capsule and from your local vet for
heart sac treatment.
Affected chicks may have external navel x Effective hatchery
Omphalitis Bacterial infection, large unabsorbed yolk sacs, sanitation
(Navel ill) Chicken peritonitis with fetid odor, exudates x Seek advise
adhering to the navel, edema of the skin of from your local vet for
ventral body area and septicemia treatment.
Fowl cholera Bacterial Blue combs, swelling of wattles and face, x Vaccinate the healthy birds.
esp. turkeys convulsions, sudden death, drooping wings x Seek advise
& and diarrhea from your local vet for
chicken treatment.
Aspergillosis Fungal Common in young birds, gasping for x Keep litter dry
breath, stunted growth. x Avoid moldy feeds
All poultry x Use toxin binders in feeds
x No treatment
Mycoplasma Bacterial Affects the lungs in chickens, chronic x Kill the birds, stock
in most Life-long condition. mycoplasma free birds
poultry x Ensure biosecurity
x Vaccinate the healthy
birds.
x Use tiamulin feed additive

for prevention.
x Seek advise
from your local vet.
Lice All poultry Seen on feathers, around vent, breast, under x Spray or dust with Dudu
External wings and on the back, drop in egg dust
parasites production, droopy birds, ruffled feathers, x Mix the poultry powder
low immunity with dust bath.
Tropical All Poultry Cluster on comb, wattles and around eyes. x Spray or dust with Dudu
chicken flea Eye irritation, weight loss, low egg dust
Ecto production, death. x Rub vaseline lotion onto
Parasite the affected birds’ combs
x Mix the poultry powder
with dust bath.
Mite All poultry Mites attack feathers, suck blood, weight x Spray the poultry houses
Grey mite loss, pale comb and wattle with an acaricide
and Feather x Spray the affected birds
mite with an appropriate
acaricide.
Parasite x Seek advice
Red mite All poultry Underside of perches, in cracks in from your local vet.
Ecto woodwork. They suck blood from birds
parasites
All poultry Weight loss, diarrhea, poor growth in x De-worm every two
chicks, drooping wings, death, pneumonia, months
Internal
gasping for air and suffocation x Seek advice
parasites
from your local vet.
Worms (Caeca
worms,
Cape worm,
Tape
worms)
Ascites (water Broilers Broilers are highly susceptible – heavy and x Proper ventilation
belly) fast growing. Accumulation of fluid in the x Proper vaccination
abdominal cavity, the birds move and x Control the daily
breathe with difficulty, death. consumption of pellet feeds
as per tables (Module 5
Feeds). Don’t give add-lib.
x Seek advice from your
local vet.
Nutritional All poultry Stunted growth, bone deformities, the skin x Give multivitamins in

local vet.
Nutritional All poultry Stunted growth, bone deformities, the skin x Give multivitamins in
deficiencies becomes rougharound the eyes, beak and water, add Dicalcium
claws), or paralysis and deaths. In layers a Phosphate in feeds.
deficiency of calcium, phosphorous or x Seek advice from your
vitamin D causes a drop-in egg production. local vet.
Coccidiosis Internal Mortality, bloody diarrhea, loss of x Use coccidiostats in feeds

parasites performance, reduction in weight and poor x Vaccinate the young birds
especially in feed conversion ratio (FCR). in the first 3 days
chicken and x Improve on litter
turkeys management
local vet.
Salmonellosis Bacterial In the incubating egg- embryonic death, in x Vaccinate the healthy
the chicks- very acute whitish diarrhea, birds
Pullorum Chicken,
arthritis and neck twisting. In adult’s x Test and eliminate carriers
disease (PD) Guinea
prostration, cyanosis, yellowish green x Seek advice from your
and fowls and
diarrhea, high mortality (30-50%). local vet.
Fowl typhoid ducks
Septicemiclesions, hypertrophy and
discoloration of the liver, translucid
punctuation in the shape of millet grains on
the lungs, renal congestion, enlarged and
congested heart, spleen and kidneys. A
drop-in egg production.
Newcastle Viral High mortality, twisting of neck, paralysis, x Vaccinate the healthy birds
disease All poultry walking backwards, coughing, hemorrhagic x Notify the authorities
(NCD) and necrotic gastro- intestinal lesions, drop x No treatment
in egg production. Hemorrhage in the x Seek advice from your local
proventiculus. vet.
Infectious Viral Cough, sneezing, labored breathing, x Improve disinfection and

Bronchitis mortality 5-20%. For layers affects the biosecurity.
Layers and
(IB) genital tract-sterility, respiratory distress, x Vaccinate the health birds.
broilers
drop in egg production, deformed eggs x No treatment.
(rough egg shell). Lesions- catarrhal x Seek advice from your
inflammation of the respiratory tract, local vet.
atrophy of the oviduct, deformation of the
eggshell.

Gumboro Viral Prostration, trembling, greenish diarrhea, x Disinfect (formaldehyde
disease - growth retardation, high mortality in 3 gas).
Broilers,
Infectious days, lesions –Hemorrhage/petechiae of the x Vaccinate the health birds.
layers and
Bursal pectoral muscles, the thigh, at the junction x Improve biosecurity.
turkeys
Disease between the proventriculus and the gizzard. x No treatment
(IBD) Edema, hemorrhage, necrosis of the cloacal x Seek advice from your local
bursa. vet.
Fowl pox Viral Papule-vesicular-pustular eruptive nodular x Disinfect

lesions on the head, feet, the cloaca or the x Vaccinate the healthy
Chicken,
mucous membranes of the digestive and birds.
Turkeys,
respiratory passages, weakness, lack of x Control secondary
Guinea fowl
appetite, sudden death bacterial infection.
x Treat open wounds.
local vet.
Avian Viral Chicks – no movement, trembling, tremors x Stock AE free birds

Encephaloma of the head, paralysis then death 50-80%, x Vaccinate the parent stock
Chicken
litis (AE) x No treatment
Adults- paralysis, drop in egg production,
cataracts x Seek advice from your local
vet.
Marek disease Viral Paresis, paralysis, enlargement of the sciatic x Vaccinate at day old in the
(MD) and vagus nerves, depression, weight loss, hatchery
Chicken,
lack of appetite, tumors in the liver, spleen, x Stock MD free birds
pheasants,
kidney, gonads and skin. x No treatment
quail and
turkeys x Seek advice from your local
vet.
Histomoniasi Protozoal Listlessness, drooping wings, unkempt x Improve biosecurity

Histomoniasi Protozoal Listlessness, drooping wings, unkempt x Improve biosecurity
s(Black head) feathers, sulfur –colored droppings, the x Seek advice from your local
Chicken,
turkey, head may be black –cyanotic, necrotic vet.
quail !"#$%&'()&*+,+,-(.*,#*$(/"&(01%2,3+",(4"&52&3(+,(6-*,7*!!!!!!!!""#!
hepatic lesions in craters with depressed
centers.
Infectious Viral Nasal discharge, coughing, gasping for air, x Vaccinate health birds
larygotracheit tracheal rales, conjunctivitis, swelling of x Improve biosecurity
Chicken,
is (LRT) infraorbital sinuses and nasal discharge, x No treatment
pheasants.
drop in egg production up to 60%, x Seek advice from your
hemorrhagic –diptheric exudates which local vet.
extend to the entire trachea. Expectoration
of bloody mucus.
Egg drop Viral Loss of color in pigmented eggs, soft shelled x Stock ED free birds.
syndrome 76 eggs, shell less eggs as the birds reach peak x Vaccinate the healthy birds
Chicken,
(ED 76) production. x No treatment
ducks-and
geese x Seek advice from your local
vet.
Reovirus Viral Lameness with swelling, edema and x Vaccinate the healthy birds
inflammation of tibia-tarsal-metatarsal x Improve biosecurity
Chicken,
x Stock reovirus free birds.
turkeys Tendon sheaths, rupture of the
gastrocnemius tendon, reduced growth rate x No treatment
and infertility. x Seek advice from your local
vet.
Malabsorption- reduction in growth and
other disorders.

Table 48: Common diseases in poultry in pictures
Disease
Figure 57 : Avian influenza (AI, bird flu or fowl pest)
Figure 58: Spleen and liver tumor, breeder with tumoral

lesions due to MD
Figure 59: MD infection – a) muscles & b) spleen
Figure 60: Lymphoid proliferation and enlargement of

the peripheral nerves in MD
a) normal b) affected
Figure 61: Infectious bursal disease (IBD)/Gumboro.

Hemorrhagic (H) Lesions on proventriculus

Figure 62: IBD hemorrhagic lesions of the thigh
Figure 63: Colibacillosis Lesions due to E. coli: Liver and

spleen enlargement and necrotic and fibrinous exudates
on liver and pericardium (liver capsule and heart sac)
Figure 64: Roundworms (acaricida gallinarum)
Figure 65: Abnormal ovary with follicle stalks commonly

seen with an salmonela gallinarum infection (Fowl
typhoid)
Figure 66: Blood on the shell comes from a damaged

vent caused by big eggs or vent pecking

Figure 67: Ridged shell. A possible cause is stress during
F
laying.
l
Figure 68: Larger eggs production at the end of the

F laying period can have weaker shells.
l
Adjust calcium content of the feed in good time and
A provide extra calcium. Make sure the hens feed well before
p the dark period starts, as shells are mainly deposited at
t night. There may be a problem with the hen’s feed intake
n (disease, high temperature)
F Figure 69: Eggs with extra calcification in the appearance

o of the ring are laid 6-8 hours too late
Y You find these eggs everywhere on the floor or on the slats.

W Wherever the hen happened to be that moment.
Figure 70: The egg on the left has calcium speckles,

which can have different causes
F
w
F Figure 71: Ridged shell: usually caused by infectious

b bronchitis

Figure 72: Pimples can have various causes e.g. infectious
bronchitis. It can also be due to the breed of the bird.
Figure 73: Histomoniansis: Causes typical lesions in the

liver, especially with turkeys.
Figure 74: Marek's disease: Neurological: often

asymmetrical lameness in the feet.
F Figure 75: Coccidiosis: pale bird suffering from caecal

c coccidiosis
F Figure 76: E. Coli or Peritonitis: Peritonitis in a layer

FFigure 77: Large roundworm infection
FFigure 78: Respiratory diseases: Signals of fever: Short of

bbreath, but no unusual noises. These chickens have a
f fungal infection of the lungs.
FFigure 79: Mycoplasmosis: swollen head caused by

mmycoplasmosis
Figure 80: Fowl Cholera (Pasteurella multocida): swollen

comb and wattle caused by Pasteurella

Figure 81: Avian Encephalomyelitis (AE): Typical lateral
F
position caused by AE
p
Figure 82: Fowl pox lesions on the eye lids of a layer
Figure 83: Pox lesions on the leg of the chicken
Figure 84: Infectious Coryza (sinusitis, conjunctivitis,

swollen head, rhinitis)

Figure 85: Infectious Bronchitis (IB) - a) Normal
Trachea b) IB Affected trachea
Figure 86: Characteristics of IB Affected eggs
Figure 87: Reovirus affected tibio-tarsal joints
Figure 88: Reovirus- Lesions in the synovial sheath
Figure 89: Infectious larygotracheitis (ILT)– Breathing So

in breeders ur
ce:
all
th
e
ab
ov
Source: all the above-Layer Signals Hendrix Genetics
ge

6.3 EffectsofofClimate
6.3 Effects Climate Change
Change
Climate change causes shifts in temperatures, rainfall patterns and brings in climate extremes. This not only
affects animals and plants, but also the distribution and pressure of pathogens and diseases affecting these
hosts. Cold weather is more conducive to certain infectious diseases, such as Newcastle Disease (NCD),
Avian Influenza (AI), Infectious Bronchitis (IB) and Infectious Bursal Disease (IBD/Gumboro).
Cooler temperatures allow these viruses to survive longer and in effect increases the disease risk making it
harder to manage them. They also cause birds to huddle together more and this closer proximity of birds
increases the risk of disease transmission. Warmer temperatures help to destroy some of these viruses, but
higher humidity levels on the other hand worsens the respiratory problems and enteric diseases.
Temperatures that are too high or low and unfavorable relative humidity causes stress that can render birds
more vulnerable to diseases and strain their productive performance.
6.4 Biosecurity
6.4 Biosecurity
Biosecurity is a practice designed to prevent the spread of diseases onto and within the farm. It is the most
cost-effective means of disease control available and no disease prevention program will work without it.
Minimum biosecurity procedure.
Biosecurity involves establishing mechanical barriers, for example suitable farm location, orientation of farm
structures, gate, fence and changing rooms. It also involves disease control protocols, for example records of
people entering the farm, where they come from, one man one house and disinfection of equipment and
vehicles. In addition, it involves boosting the immune system of the poultry using vaccines and antigens.
Control of rodents, insects and wild birds is also part of biosecurity.
Access to farms
x All doors and gates must always be closed and locked.
x Where transit facilities are provided, visitors must pass through this facility and change into
transit clothing.
x Everyone entering the farm must shower and change into farm uniforms and gumboots.
Shower facilities
x There must always be additional towels, uniforms, slippers and gumboots available at the farm
for visitors, maintenance crew, veterinarians etc.
x Socks must be kept for outside visitors and managers.
x No private clothes or personal items can be allowed inside the transit and/or farm area.
x All available showers must be fully functional with hot & cold water. Shower roses, curtains,
soap and shampoo must be available and heaters where required must always be functional.
x Enough hooks must be provided for towels and uniforms.
x Keep the shower facilities clean and tidy.
x Regularly check & repair perimeter fencing.
x Gates & doors must always be kept closed.
x No unauthorized visitors should be allowed on the farms.
x
x Gates & doors must always be kept closed.
x No unauthorized visitors should be allowed on the farms.
x Farm uniforms & gumboots must not be taken outside the farm, to other farms during transfers,
vaccinations, catching of birds etc.
x Everyone must use foot dips before and after entering facilities where they are provided.
x No farm towels or protective clothing may be taken to staff accommodation.
x Shower and ablution facilities must always be kept in good working order.
f
Canteen Facilities
x The canteen must be on the clean side of the ablution facility to minimize traffic from clean to
dirty side.
x Keep the canteen area clean and tidy and do not leave food and scraps lying around.
x Take lunch inside the farm area, in farm canteen or in clean area.
Vehicles
x No vehicles should be allowed inside the farm other than those essential for farm duties and must be
disinfected prior to entering the farm.
x Feed delivery drivers may not leave the truck cabin without showering and changing into farm
clothes.
! x Keep tyre dips clean and correctly dosed with disinfectant or use a disinfection spray. It is
! recommended that spray races should be used in conjunction with the tyre dips.
x Farm staff must unload feed while the driver remains inside the truck.
!"#$%&'()&*+,+,-(.*,#*$(/"&(01%2,3+",(4"&52&3(+,(6-*,7*!!!!!!!!"#$!
Ratsx & Farm
wild birds
staff must unload feed while the driver remains inside the truck.
!
Ratsx & No
wildholes
birdsin walls & under the doors.
xx No
No feed
holesspillage
in wallsaround
& underfeed
thestore or in and around poultry houses.
doors.
xx Water
No feedtanks mustaround
spillage alwaysfeed
be kept
storecovered with
or in and an appropriate
around lid.
poultry houses.
xx Silo covers
Water tanksand feed
must store be
always doors
keptmust always
covered bean
with closed.
appropriate lid.
xx Keepcovers
Silo serviceand
room
feeddoors
storeclosed.
doors must always be closed.
xx Maintain rat room
Keep service poisondoors
in panel boards, cooling rooms and service rooms.
closed.
xx Wood shavings
Maintain mustinbepanel
rat poison kept boards,
indoors.cooling rooms and service rooms.
x Keep grass
Wood cut short
shavings mustfor
be 20 meters
kept around poultry houses.
indoors.
x Keep grass cut short for 20 meters around poultry houses.
Equipment
Equipment
x Avoid bringing equipment from other farms.
x Clean
Avoid and disinfect,
bringing fumigate
equipment where
from possible,
other farms. all equipment brought onto the farms.
x Clean and disinfect, fumigate where possible, all equipment brought onto the farms.
Feeds & water
Feeds
x &Keep
water
silo covers and feed store doors closed.
xx Keep silo
Keep water tank and
covers covers closed.
feed store doors closed.
xx Clean watertank
Keep water tanks, cooling
covers tanks & flush nipple lines on every other day.
closed.
xx Ensure waterPoultry
Clean water
Training
sanitation
tanks, in all
cooling
Manual
farms.
tanks
for Extension Workers in Uganda
& flush nipple lines on every other day.
115
x Repair
Ensure and
waterprevent any leakage
sanitation from the tanks.
in all farms.
x Clean and disinfect, fumigate where possible, all equipment brought onto the farms.
Feeds & water
x Keep silo covers and feed store doors closed.

x Keep water tank covers closed.
x Clean water tanks, cooling tanks & flush nipple lines on every other day.
x Ensure water sanitation in all farms.
x Repair and prevent any leakage from the tanks.
Important
x Anything used outside the farm should not be used inside the farm without proper disinfection.
x Anything used inside the farm should preferably not be taken outside the farm.
x Clean all foot dips and refresh them at least every 48 hours.
x Keep tyre dips clean where applicable and replace water & disinfectant as required.
x Clean service rooms, farm accommodation & bathrooms daily.
x Dispose of dead birds daily preferably by incineration or use a pit.
!
x Old litter must be disposed of properly and immediately.
Although vaccination remains an important part of disease control, without strict biosecurity, vaccination
cannot provide full protection but with strict biosecurity a farmer can prevent up to 90% of the diseases
on the farm!!!!
!"#$%&'()&*+,+,-(.*,#*$(/"&(01%2,3+",(4"&52&3(+,(6-*,7*!!!!!!!!"#$!
Cleaning
!
Steps under cleaning
Step 1: Clean out all the old organic matter
x Sweep the poultry house after dusting down the walls and roof.
x Remove all the litter from the entrance to the poultry house.
x Remove all litter as far away from the houses as possible.
x If the litter is used in the fields, make sure it is worked into the soil to avoid recontamination of the
houses.
Step 2: Water line sanitation
x After dry cleaning the house, at the point of washing the house, add a dilution off Hydrogen
Peroxide to the header-tanks,
x Leave this for 12 hours and then flush through the lines to clean tank, pipes and drinkers. Ensure
that the drinkers are properly cleaned and disinfected.
Step 3: Wash with a detergent
x Wash the house with a detergent to ensure that all surfaces - are clean.
x Ensure that the water drains away from and out of the poultry house and entrance .
Step 4: Disinfect
x Spray down the house working from the roof down to the floor using a suitable sprayer.
x PoultrytoTraining
Apply disinfectant Manual
the surfaces at low Extension Workers in Uganda 116
forpressure.
x Use only registered disinfectants with proven ability to kill poultry pathogens.
x Wash the house with a detergent to ensure that all surfaces - are clean.
x Ensure that the water drains away from and out of the poultry house and entrance
Step 4: Disinfect
x Spray down the house working from the roof down to the floor using a suitable sprayer.
x Apply disinfectant to the surfaces at low pressure.
x Use only registered disinfectants with proven ability to kill poultry pathogens.
x Allow the house to dry and stand closed for as long as possible (two weeks or more).
x After one day lime the floor and short wall of the house with construction lime.
x After preparing the house to receive the next batch of day-old chicks, ensure that everyone who
enters the building has showered onto the farm, and that they are wearing the appropriate clean
protective clothing.
!
x Ensure boot dips are placed at the entrance of the house.
Step 5: Pest control and management
x Of major importance is the control of rodents (rats and mice)

!"#$%&'()&*+,+,-(.*,#*$(/"&(01%2,3+",(4"&52&3(+,(6-*,7*!!!!!!!!"#$!
! x They cause damage to buildings, consume feed and defecate and urinate on the feed bags.
x They carry diseases such as Gumboro Disease and Salmonella into the poultry house.
x Rats consume 10% of their body weight in feed, therefore each rat could be consuming between 20-
40 grams of feed per day, use baited traps outside and non-baited traps in the poultry houses.
x Wild birds, dogs and cats can also be involved in the passive transmission of diseases.
Step 6: Control of people and equipment
x The movement of people into the poultry house should be restricted as far as possible.
x Ensure that those who enter your farms have not come from another poultry farm and that they
have changed into clean protective clothing (preferably after a shower!!). Have a log in and log out
system of control of human traffic.
x Spray all vehicles and equipment with a disinfectant. Spray before they enter your farm (feed trucks)
x The susceptible host (chicks//chicken) must be protected at all times against exposure to pathogen.
FigureFigure
90: Simple
88:disinfection of a car at the gate
Simple disinfection car atAsiima
of a(Source: ACL)
the gate
(Source:- Asiima ACL)

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MODULE 7: SAFE HANDLING AND USE OF VACCINES, DRUGS,
2,&,#+%!$'#$&*'#2*"$>%/*!>%4,!')&A
DISINFECTANTS AND OTHER CHEMICALS.
Vaccines, drugs, disinfectants and other chemicals are used in the poultry industry to help mitigate disease
challenges on the farms. Their professional us e is important because they have a direct impact on human
welfare, safety of poultry and provide a guarantee for biosecurity on the farms.
7.1 Vaccines
7.1 Vaccines
Vaccines are weakened live disease-causing microorganisms which when introduced in the birds, makes the
body to produce antibodies against them.
Vaccines are divided into two groups:
a) Live agent vaccines

b) Killed agent vaccines
There are different types of vaccines namely a) bacterial b) mycoplasma and c) viral
Table49:
Table 48: Comparison
Comparison of
of live
live agent
agent and
and killed
killedagent - vaccine
agent-vaccine
Characteristics Live agent vaccine Killed agent vaccine
Mass vaccination Yes More difficult
Active acquired immunity Rapid Slower
Quality of immunity Short duration Long duration and high level
Reaction to vaccine Sometimes No
Vaccination during egg No Yes

production
Cost Cheap Expensive
7.1.1 Conditions
7.1.1 Conditions for for
safe safe
use ofuse of vaccines
vaccines:
x Do not vaccinate poultry during stress (debeaking, transfer, high heat or when sick).
x Use clean equipment
x Do not use metallic water containers

!
x Use a sterile solvent (saline solution or sterile distilled water) for injectable vaccine as recommended
by the manufacturer.
x Do not use water containing disinfectant or organic matter (chlorine, acid water etc.)
x Use the vaccine as soon as it is reconstituted (does not last for more than 2 hours after
reconstitution).
x After reconstituting the vaccine, water in the drinkers should be consumed within a maximum of
one hour (when using water method).
x Follow manufacturer’s instruction for storage of vaccines.
7.1.2 Procurement,
7.1.2 Procurement, transportation
transportation and storage
and storage
x Purchase your vaccines from a National Drug Authority (NDA) registered pharmacy or drug shop
which employs competent and qualified veterinarians with a valid trading license in vaccines.
x Get a receipt which shows the vaccine purchased, active ingredients, expiry date, batch number and
date of purchase.
x Ensure that the supplier has a reliable power-backup for electricity fluctuations.
x Transport vaccines in a food flask, ice box with enough ice in it, or in liquid nitrogen cylinders (for
mareks vaccine).
x Respect the cold chain from the supplier to the farm.
x Store vaccines within a temperature range of 2-8 0C in a cool dark place in (a fridge, ice box) or in
liquid nitrogen cylinders (mareks vaccine).
7.1.3 Administration
7.1.3 Administration of vaccines
of vaccines
Strictly follow the manufacturer’s instructions and use vaccination schedules recommended by the breeders,
in collaboration with the local veterinary staff.
Figure 89:91:
Figure Spray
Sprayvaccination
vaccination in in a hatchery
a hatchery

Vaccination methods
x Nasal drop: by instillation or Deeping the beak (normally water for injection, an application syringe,
and ice are provided to facilitate this process).
x Eye drop: by instillation (Same as above)
x Injection in the breast or thigh muscle, wing web, neck area depending on the vaccine and the
manufactures instructions in consultation with your local veterinarian.
x Spray: method especially with respiratory infection (can use special sprayers or a clean knap suck
sprayer purposed for vaccination only) Mix the vaccine – 1000 doses in 300mls of distilled water or
mineral water and spray after repartitioning the poultry house to bring the birds closer to gather.
x Oral: this corresponds to oral and intranasal administration. When using drinking water method get
as many drinkers as possible, improvise with small basins. Prepare un-chlorinated clean water
(borehole water, good rainwater, good spring water) or if you are using tap water add skimmed
powdered milk at the rate of 25gm in 20-liter jerry can and let it stand for 30 minutes before mixing
the vaccine. Starve the birds for one and a half hours (give them feeds but deny them water) before
mixing the vaccine according to the program below:
Table50:
Table 49:Program
Programfor
formixing
mixingvaccines
vaccines in
in water for 1,000 birds
birds using themethod
by oral oral method.
Weeks Water (Liters)/1,000 doses

1 8
2 15
3 20
2 months and above 40
Note: Administer the water in as many drinkers as possible to maximize access within two hours. Always
vaccinate during morning hours when it is cool.
Make sure the equipment (filters, O-rings) is clean on the inside

and outside
For hygiene reasons, but also for your own safety, always wear
gloves. Open the vaccine ampoule under water
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Use a filter to prevent any sediment and other impurities from
getting into the spray and blocking the nozzle.
If possible, use a vaccine containing a dye so you can see whether

all the birds have taken it.
Figure 90:
Figure 92: Good
Good vaccination
vaccination procedures
procedures (Source
(Source: layer signals :(Hendrix
layer signals (Hendrix genetics)
genetics)
7.1.4 Disposal
7.1.4 Disposal and
and protection
protection
x When the vaccine remains unused, add hot water to it and discard the mixture in the toilet or add
any disinfectant to it before disposing it. Properly dispose off the used vaccine containers in a pit
latrine or in an incinerator.
x Whenever you are using vaccines protect yourself using gloves to reconstitute in water and use nose
and eye masks for spray vaccines.
x NEVER discard the unused vaccine in the poultry house after vaccination because you are
contaminating the house with the microorganisms.
x Wash your hands with soap and water and take a shower after the exercise.
Vaccine failure – This is when a disease caused by a specific wild virus appears during the protection period
(2 weeks and above after vaccination, when effective immunity is working). Possible causes are:
i) poor storage
ii) stress
iii) presence of maternal antibodies
iv) excessive rapidity of the vaccinator
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v) health status of the birds

vi) immune suppression induced by mycotoxins-aflatoxins.
7.2
7.2 Drugs
Drugs
Drugs are medicines or substances which have a physiological effect when ingested or otherwise introduced
into the body. They are used for stimulating growth, treatment and prevention of diseases in poultry.
7.2.1 Whattoto
7.2.1 What consider
consider before
before treatment
treatment
x Etiological (causative agent): aims at eliminating the cause of the disease.

x Symptomatic: aims at limiting the harmful effect of an infection. E.g. complication with fowl pox
disease use antibiotics to control secondary bacterial infection.
x Preventive: prevents or limits an eminent risk or that threatens the farm.
7.2.2 TreatmentMethods
7.2.2 Treatment methods
x Oral (in drinking water): used a lot in poultry farming, it allows rapid intervention and optimal
efficiency. Sick birds continue to drink even when they no longer eat. Depends on the age of the
birds, the environmental conditions, temperature of drinking water, water quality- poultry prefer
slightly acid water, the condition of the birds- stressed, weakened etc.
x In feed: This must be used only when the technology is good enough to mix the micro-element
thoroughly with the feed.
x Through air (aerosol): nebulization, pulverization, fumigation – mainly used in treating external
parasitic diseases (lice, mites, ticks).
x By injection: It allows the administration of a precise dose of medicine, but it is costly and stressful
to carry out.
Gumboots Overall Nose Masks
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Gloves Googles
Figure 91:Figure
Protective gear for
93: Protective gear handling
for handlingvaccines, drugs,
vaccines, drugs, disinfectants
disinfectants and
and other other chemicals
chemicals
7.2.3 Procurement,
7.2.3 Procurement, storage
storage and transportation
and transportation
x Purchase your drugs from a National Drug Authority (NDA) registered pharmacy or drug shop
which employs competent and qualified veterinarians.
x Get a receipt which shows the drug purchased, active ingredients, expiry date, batch number and
date of purchase.
x Transport drugs in boxes that are clearly labeled the type of drug, expiry date, the name of
manufacturer. The drugs must be intact and not leaking anywhere.
x Store the drugs on shelves away from light in a cool dry place in a properly ventilated store or
cupboard specially meant for this purpose. Or if you are using a bigger store, place the drug boxes on
a wooden pallet in a dry well-ventilated room away from children and family members.
7.2.4 Safeuse
7.2.4 Safe use and
and disposal
disposal
All drugs have a label or pamphlet which gives guidance on the use, dosage, consequences of misuse, species
specifics, antidots and instruction of disposal of used containers.
The disposal of expired drugs should follow the guidelines of NDA. Used drug containers must be
incinerated or disposed of in a special pit after cutting it to pieces.
7.2.5 Selfprotection
7.2.5 Self protection
Always use protective gear (goggles, nose masks and gloves) during the administration of drugs. The choice
of gear to use depends on the type of drug and manufacturer’s instructions. Seek advice from your local
veterinarian for guidance.

7.3 Disinfectants
7.3 Disinfectants and
and other
other chemicals
chemicals
!A disinfectant is a chemical used to fight germs on the farm. Use only disinfectants that are registered to kill
poultry pathogens and select disinfectants according to time to work, temperature, concentration and
method of disinfection. If a disinfectant is applied to a soiled or poorly cleaned surface, the soiling reduces
the killing effect by stopping the disinfectant from reaching and killing the pathogens.
7.3.1 Classification
7.3.1 Classification of disinfectants
of disinfectants
i. Acids- acetic acid, boric acid

ii. Halogens- iodine, chlorine
iii. Alcohols- ethanol, isopropanol
iv. Oxidizing agent- hydrogen peroxide
v. Phenol derivatives- phenol, cresol, dettol
vi. Aldehyde- formaldehyde
vii. Quaternary Ammonium compounds (QAC)- centrimide, virukill, norocleanse
viii. Dyes- gentian violet
7.3.2 Otherchemicals
7.3.2 Other chemicals
usedused
in theinpoultry
the poultry
industryindustry
Table 50:
1 Other chemicals used in the poultry industry
No Chemical Targeted pests & vectors
1 Caumarin, Organophosphorus, Rodents

Organochloride.
2 Carbamate, arsenical compounds Insects
3 Organophosphates, pyrethroids, Ticks, louse, mites

Ivermectin, carbamate
7.3.3 Factorsthat
7.3.3 Factors that affects
affect cleaning
cleaning and disinfection
and disinfection
a. Time: products need time to work properly – maximum contact time with the surface.
b. Temperature: the higher the temperature of the solution (detergent) the quicker the cleaning.
c. Concentration: products should be used at the correct concentration for best results (according to
manufacturer’s recommendations).
d. Energy: this can be mechanical pressure pumps and hoses used for disinfection.

!
7.3.4Procurement,
7.3.4 Procurement, transportation,
transportation, storage
storage and safe use and safe use
x Purchase your disinfectants and chemicals from an NDA registered pharmacy or drug shop which
employs competent and qualified veterinarians.
x Get a receipt with the chemical name, expiry date, batch number and date and name of the
purchaser clearly spelt out.
x Transport in its’ container using a well-ventilated means of transport.
x Store in a well-ventilated cupboard, on shelves or wooden pallets.
x Use all chemicals according to the manufacturers’ instructions written on the labels provided on the
containers. Pay attention to issues like toxicity, precautions and mixing concentration.
7.3.5 Self
7.3.5 SelfProtection
protection
When applying chemicals, you need to have the correct gear (over- rolls, gumboots, goggles and masks).
Remove this gear after the exercise, take a shower and change to your clothes.
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MODULE 8: MARKETING OF POULTRY AND ITS’ PRODUCTS
8.1 Marketing
Marketing
Marketing is critical to improving the visibility and hence revenues of the poultry enterprise.
8.1.1 Whatisismarketing?
8.1.1 What marketing
Marketing is the science and art of exploring, creating, and delivering value to satisfy the needs of a target
market at a profit 2. In poultry it involves producing a high-quality product (e.g. eggs, chicken, chicken
meat), processing it (e.g. simple slaughter, cleaning, freezing, storing) and selling it to targeted customers
(supermarkets, processing plants, restaurants) at a profit.
8.1.2 HowdodoI improve

8.1.2 How I improve the market
the market of my of my products?
products?
All poultry farmers want to see financial gains from their efforts. However, most of them spend a lot of
resources and energy on the production and overlook the core aspect of marketing. Do the following to
improve your market:
i. Product. Produce a high-quality product in quantities required by the market and brand them if
possible. For example, clean, sorted, graded and packed eggs for sale. Consider adding value to your
products (e.g. yellow york eggs, frozen meat, meat parts) for a niche market and improved income.
ii. Price. Most customers are price sensitive. Set an attractive and competitive price for your product in
respect to the market and your competitors. For example, if the current market price is UGX 7,000
per tray of eggs, don’t sell yours at UGX 10,000.
iii. Location. Locate your business (farm or outlet) in a convenient place- easily accessible to customers,
suppliers and transporters.
iv. Promotion. Make your products known by talking to individuals, companies, announcing at village
gatherings, participating in exhibitions, advertising on placards, radio, television, newspapers and
social media.
v. Customer. Know your customers, treat them with respect and dignity, take time to talk to them
and swiftly respond to their queries. Consider giving credit and discounts to loyal and consistent
customers.
vi. Competitors- Know your competitors, their share of the market, what they do and how they do it so
that you can adjust accordingly.
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Other tips on improving the market of your products
x The demand for poultry meat and eggs is expected to continue increasing due to population growth
and rising individual consumptions
x Sell off non-performing cocks, if they are too many for mating (ratio of 1:10 is enough), old off-layers
and culled hens.
x Collect and sell eggs while fresh, clean dirty ones with a green pad.
x Pack, sort and grade eggs in trays, then in boxes for the market.
x Sell more frequently in the market to establish a good name for selling fresh eggs.
x Utilize the high demand and prices during festive seasons like Christmas, Easter and Idd.
x The dynamics of world poultry markets are driven by animal disease outbreaks and trade policies e.g.
Avian Influenza and Newcastle diseases in the recent decade, so take adequate precautions to avoid and
control them.
x Maintain a clean and tidy environment at the farm or outlet to give confidence to your customers about
the safety and hygiene of your products.
x Do Not Wash Eggs with Water!!
8.1.3 GroupMarketing
8.1.3 Group Marketing
Farmers can form groups in order to pool resources and improve their operations and competitiveness
through horizontal and vertical linkages. Group marketing involves either farmers taking their products to a
bulking center owned by their group (horizontal linkage) for joint processing and marketing or collectively
selling to an entrepreneur like supermarkets, restaurants and abattoirs (vertical linkage) through legal
contracts. This arrangement requires farmers to produce items of the same standard, quality and
synchronizing their production operations (stocking, treatment regimes, withdraw period of drugs, good
sanitary conditions) and postharvest operations (sorting, grading, packing, freezing and transporting of the
products) to produce the required volumes cost effectively.
Advantages of collective marketing

x Attracts large-scale buyers such as poultry meat processing plants and export markets using mutual
legal contracts.
x Provides entrepreneurs with more bargaining power (in terms of prices, sales volume and time of
delivery of the poultry products).
x Makes small scale farming competitive - small farmers can access technology, credit, marketing
channels and information at low costs.
x Reduces costs as some activities are carried out as a group (transporting, grading and packaging and
procuring feeds and other inputs that can be shared).
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x Promotes access to better marketing information and market advisory services.

x Improves quality of products due to timely and sequenced production.
x Enables groups to purchase high quality inputs and transport in bulk.
x Provides a link to get training from the off- takers, NGOs, implementing partners and government
extension.
Challenges of collective marketing

x It may be difficult for the group to agree on crucial issues (slow decision making).
x Dishonesty/non-transparency among members especially in management.
x Poor record keeping may lead to losses.
x It requires safe collection and holding centers in accessible areas, thefts or losses can occur if the facility
is in a location that is poorly secured.
x Good road infrastructure is required to attract large scale buyers to remote/rural areas.
Key success factors in group marketing

For group marketing to be successful, the following factors are critical:
i. Members should be knowledgeable in business management.
ii. Members should attend group meetings regularly and participate actively in decision making.
iii. There should be mutual trust among members with emphasis on ethics and integrity.
iv. The group should have dedicated and committed leaders who are democratically elected.
v. The group should have clear and enforceable by-laws on corrupt and unaccountable leadership.
vi. There should be clearly defined roles and responsibilities especially in relation to promotion and
marketing of group products.
vii. Existence of financial institutions offering appropriate products which poultry farmers can access
through their groups to improve their operations.
viii. Conducting regular pre-production planning.
ix. Having access to marketing information through market research. Consistency and quality of
group’s product (size, quality, packaging, grading etc.)
x. Having access to a reliable cold storage and ordinary storage facilities with good road infrastructure.
xi. The group should have accurate record keeping.
xii. There should be transparent and equitable distribution of benefits.
8.2 ValueAddition
8.2 Value Addition
Poultry farmers have an opportunity of improving their markets, income and mitigating losses by adding
value to their products. Value addition involves processing products, to increase their life span and
convenience to the consumers.
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Examples of value addition poultry enterprises in Uganda are large scale meat and egg production units that
are vertically integrated with breeding farms for parent stock, hatcheries, feed mills and egg and meat
processing facilities.
8.2.1 Valueaddition
8.2.1 Value addition opportunities
opportunities in poultry
in poultry
Poultry farmers can make the following products
Meat products
a) Fresh broiler meat -this meat is popular. It is kept at 4oC but for less than 24 hours.
b) Frozen meat – this is popular in developed countries and has a lifespan of eight months. Farmers
can undertake this with minimum costs through pooling resources in cooperative societies (e.g.
SACCOs and investment clubs to buy freezers where they can store products during low demand
seasons and selling during peak seasons.
c) Boneless products -these are easy to cook and popular with middle-class citizens.
d) Semi-cooked meat parts can be sold in supermarkets, hospitals, schools and hotels.
e) Fully cooked meat – farmers can sell to restaurant and chicken roasting points (grills).
f) Seasoned or marinated products- marinating takes about 72 hours and is popular in most
restaurants; the meat is juicy and has an aromatic taste.
g) Chicken parts or portions. These are quite popular and include drumsticks, thigh, wings, breasts,
breast halves, poultry halves, winglets, drumettes, breast quarters, leg quarters, legs (drumstick+
thigh), gizzards and necks. They can be packed and sold to supermarkets as fresh or frozen cutups.
h) Blood – it can be dried and sold as fish meal, while feet and heads are packed and sold as pet food.
Egg products.
Eggs may be sold either as table eggs or processed into egg products that go into a wide range of food
products, including soups, sauces, cakes, biscuits and desserts. To prepare the value-added products, the eggs
are broken, the liquid is then filtered, mixed and stabilized. Blend and pasteurize the mixture to kill
pathogens before cooling it into liquid form. Then freeze or dry into powder. The mixture is then packed as
liquid, frozen or dried powder. The egg powder has a lifespan of four years. Preparing a meal involves
mixing two tablespoons of egg powder with one tablespoon of water and are then cook.
Other products
i) Feathers - can be dried and used as fire source, making furniture cushions and pillows.
ii) Poultry manure- used for improving soil fertility. It is a rich source of nitrogen and phosphorus.
It can be sieved, packed and sold in kilograms.
iii) Minced meat, sausages, chicken soup, bones for calcium, buttons and animal feeds among others.
8.2.2 Simpleslaughter
8.2.2 Simple slaughter
This is an example of value addition enterprise in poultry. It is carried out using simple tools and follows the
following process.
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Arrival at the processing plant
Once they’ve reached the proper size and weight (broiler chicken take up to six weeks to reach market
weight), workers trained in humane care catch each them by hand after starving them for at least 8 hours but
not limiting the water. During this process, chicken is transferred into holding crates specifically designed
for transport to the processing plant, aimed at ensuring that birds don’t hurt themselves and that air is able
to circulate. The distance should be less than 60 miles away. Weigh every bird and record the weight.
Stunning
The chicken is suspended by their feet on a moving line. They become calm after stunning by an electric
shock or by knocking the head with a rod.
Slaughtering and bleeding
A single cut is made to the throat of an unconscious bird without removing the head. The carcass bleeds for
3-6 minutes to ensure the meat remains white.
Figure 92:94:
Figure Simple
Simple slaughter using
slaughter using conescones
Scalding
After slaughter, the birds are scalded by dipping the carcass in hot water (60-64ƕC) for one minute or (54 to
55ƕC) for three minutes. Then their feathers are plucked and filleted, mostly by hand. This is necessary in
order to prepare the bird for processing. The bath of hot water is designed to help loosen feathers.
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Figure 95: Scalding chicken locally using a saucepan (Source: Asiima ACL)
Figure 96: Defeathering machine
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Cleaning
Cleaning
Remove
Remove
the lungs,
the lungs,
kidneys,
kidneys,
head,head,
neck,neck,
esophagus
esophagus
and crop.
and crop.
Cut the
Cutskin
the at
skin
theatdorsal
the dorsal
part of
part
theofneck
the neck
and and
cutneck
cut the the neck
at theatshoulders.
the shoulders. Pullesophagus
Pull the the esophagus and crop
and crop out from
out from the neck
the neck region.
region. WashWash the carcass
the carcass with with
cold water.
cold water. Inspection
Inspection of theofcarcass
the carcass
takes takes
placeplace
here. here.
Chilling
Chilling Dip Dip
ƕ ƕ
the the carcass
Dipcarcass in water
in cold cold water (15-10
(15-10 C) mixed
C) mixed with with chlorine.
chlorine.
Dressing,
Dressing,
packing
packing
and grading
and grading
Pack Pack
and seal
andinseal
plastic
in plastic bags with
bags with a labela label
indicating
indicating the weights,
the weights, date
date of of packing
packing and what
and what is packed.
is packed.
Freezing
Freezing
and storage
and storage
ƕ
The packed
The packed
products
products
are frozen (-35ƕC)
are frozen (-35immediately.
C) immediately.
TheyThey can then
can then be transferred
be transferred into ainto a freezer
freezer (-18
(-18 to - to -
ƕ ƕ
24 C)24inC) in supermarkets
supermarkets and hotels.
and hotels.
8.3 Markets
8.3 Markets
ThereThere aretypes
are two two types of poultry
of poultry markets
markets as described
as described below.
below.
8.3.18.3.1
Internal
Internal
Markets
Markets
Internal
Internal markets
markets are categorized
are categorized as local
as local and organized.
and organized. LocalLocal markets
markets are unstructured
are unstructured and include
and include farm farm
gate, gate, neighborhood,
neighborhood, friends,
friends, relatives,
relatives, roadside
roadside “rollex”
“rollex” and “muchomo”
and “muchomo” markets.
markets. Organized
Organized markets
markets are are
well-structured
well-structured
and pay
andtaxes
pay taxes
to local
to local
governments.
governments.
TheyTheyinclude
include
towntown
council,
council,
municipal
municipal
council,
council,
private
private
local local markets,
markets, supermarkets,
supermarkets, hotelshotels and restaurants.
and restaurants. The internal
The internal markets
markets are to
are easy easy to access.
access. OtherOther internal
internal
markets
markets include
include large large
scale scale processors
processors who who operate
operate their their
own own abattoirs
abattoirs wherewhere poultry
poultry are slaughtered,
are slaughtered,
processed,
processed,
graded,
graded,
packed,packed,
storedstored
and distributed
and distributed
eithereither
to direct
to direct
sale or
saleunder
or under
contract
contract
to other
to other
large large
organizations
organizations such such as supermarkets.
as supermarkets.
8.3.28.3.2 External
External Markets
Markets
TheseThese are markets

are markets outsideoutside Uganda
Uganda but mainly
but mainly in theinEast
the African
East African region.
region. TheyThey
includeinclude countries
countries like Kenya,
like Kenya,
SouthSouth
Sudan, Sudan,
Rwanda,Rwanda,
DRC,DRC,
and Tanzania.
and Tanzania.This This
marketmarket
is well-structured
is well-structured
and has
andseveral
has several
requirements
requirements
including
including conforming
conforming to international
to international standards
standards by Uganda
by Uganda National
National Bureau
Bureau of Standards
of Standards (UNBS)(UNBS)
and and
regional
regional standards
standards agencies
agencies (see module
(see module 11).
11). In In order
order to satisfy
to satisfy this market,
this market, you need
you need to contact
to contact the Ministry
the Ministry
of Agriculture,
of Agriculture,
AnimalAnimal
Industry
Industry
and Fisheries
and Fisheries
(MAAIF),
(MAAIF),
UgandaUganda
Revenue
Revenue
Authority
Authority
(URA)(URA)
and Ministry
and Ministry
of of
TradeTrade Industry
Industry and Cooperatives
and Cooperatives (MTIC)(MTIC) to process
to process movement
movement permits,
permits, clear clear and facilitate
and facilitate the movement
the movement
of exports.
of exports. In addition,
In addition, you need
you need to invest
to invest in various
in various equipment
equipment and machinery
and machinery like refrigerated
like refrigerated truckstrucks
and and
cold room
cold room facilities.
facilities.
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8.3 Markets
8.3 Markets
There are two types of poultry markets as described below.
8.3.1 InternalMarkets
8.3.1 Internal Markets
Internal markets are categorized as local and organized. Local markets are unstructured and include farm
gate, neighborhood, friends, relatives, roadside “rollex” and “muchomo” markets. Organized markets are
well-structured and pay taxes to local governments. They include town council, municipal council, private
local markets, supermarkets, hotels and restaurants. The internal markets are easy to access. Other internal
markets include large scale processors who operate their own abattoirs where poultry are slaughtered,
processed, graded, packed, stored and distributed either to direct sale or under contract to other large
organizations such as supermarkets.
8.3.2 External
8.3.2 External Markets
Markets
These are markets outside Uganda but mainly in the East African region. They include countries like Kenya,
South Sudan, Rwanda, DRC, and Tanzania. This market is well-structured and has several requirements
including conforming to international standards by Uganda National Bureau of Standards (UNBS) and
regional standards agencies (see module 11). In order to satisfy this market, you need to contact the Ministry
of Agriculture, Animal Industry and Fisheries (MAAIF), Uganda Revenue Authority (URA) and Ministry of
Trade Industry and Cooperatives (MTIC) to process movement permits, clear and facilitate the movement
of exports. In addition, you need to invest in various equipment and machinery like refrigerated trucks and
cold room facilities.
Poultry meat is usually exported frozen whereas, eggs are exported in the following three categories:
(i) In-shell table;

(ii) In-shell eggs for hatching; and
(iii) Egg products in liquid, frozen or powder foam (not yet developed in Uganda).
Conclusion
The market of poultry and poultry products exists and highly unexploited. Farmers and other value chain
actors are advised to apply the techniques described above to benefit from this market.

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MODULE 9: INVESTMENT GUIDE
9.1
9.1 What areprofits?
What are profits?
Poultry farming should be done as a business in order to increase productivity, production, profitability and
sustainability of the enterprise. Profits = Revenue – Expenditure, so lowering expenditure (costs) and
maximizing revenue (sales) results into high profits. Success of a business requires the proprietor to
accurately know and record the sales, cost of production, margins and how to maximize profits. Farmers
should therefore acquire entrepreneurship skills that will enable them to do proper business planning;
enterprise selection; bookkeeping, farm budgeting and cost benefit analysis with good interpretation of the
data collected.
9.2
9.2 Benefits
Benefits ofoffarming
farming
as aasbusiness.
a business.
i. Able to track, control costs and improve sales (revenue).
ii. Improved access to funding.
iii. Growth in income as a result of increased profit margins.
iv. Improved standards of living due to increased income.
v. Improved nutrition and household food security.
vi. Increased productivity and efficiency of the enterprise.
9.3 Goodbusiness
9.3 Good business principles
principles
i. Invest resources with a profit motive.

ii. Provide products or services of good quality to satisfy the market in exchange for a high price.
iii. Apply good ethics and conform to the laws and standards of the society in which you operate. For
example, pay taxes and your workers on time. This will enable you to win many stakeholders and
avoid incurring high costs in terms of penalties, fines and legal fees.
iv. Assess and mitigate the risks affecting your business, both internally and externally. For example,
plan for alternative poultry feeds when there is scarcity of the traditional feeds.
v. Record all the expenses and income immediately they take place. You will need them for
calculating profits, planning and decision making.
vi. Identify your key stakeholders, meet their needs and develop long-term relations for the
sustainability of your business. For example, financing institutions, suppliers and customers.
9.4 Records
9.4 Records
There are two major records used in poultry namely financial and production.
9.4.1 Financial
9.4.1 Financial
a) Budgets (provides a financial working plan for the farm).
b) Annual inventory (record of all assets - buildings, birds, equipment, feeds, supplies and value of real
estate at the end of a financial year).
c) Invoices, vouchers, receipts and expenses.
d) Bank records like statements

9.4.2 Production
9.4.2 Production
a) Vaccinations and treatment records.

b) Death and health records.
c) Records on production and weight gain.
Tables below show templates for the various records used in poultry
2 Annual cash expense budget

Table 51:
A template for annual cash expense budget of a poultry farm
Item Total Required Unit Cost Jan Feb Mar April ….. Dec
Chicks
Labor
Feed
Fuel
Vaccine
Drugs
Disinfectant
Detergent
Equipment
Taxes
Water bills
Electricity
Interest on loans
Total
Table 52:
3 Annual cash income budget
A template for annual cash income budget of a poultry farm
Item Total Expected Unit Price Jan Feb Mar April …. Dec
Live birds
Eggs
Used litter, etc.
Total
Table 53:
4 Annual cash-flow
A template for annual cash flow of a poultry farm
Item Total Expected Unit Jan Feb Mar April …. Dec

price
Gross Income
Gross Expense
Difference
Surplus (+)/Deficit (-)

5 Layer production record
Table 54:
Month…………. Flock………………. Date transferred…………….

Number transferred……………Attendant………………… House Number…………………
Month Age Eggs Total Mortality Dail Weekly M F Feeds Remarks
Date In Laid Layed y Prod % (kg)
Wks Prod
Culls Death %
1 2
3 4
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
!
16
17
18
19
20
“
“
“
“
“
26
27
28
30
31
Total
Total number of eggs collected x100 = Hen-day egg production (HDEP)

Numbers of hens in the pen

Broiler Production Card- Refer to module 4 section 4.5 (table 30) and use it to take records for production,
weight gain, temperature reading during brooding, feeds consumed, mortality and culls.
Table 55:
6 Template for growing immature pullets
Batch No--------- Date-------------- No of Day-Old Chicks Received …………………….
Age (Wks.) Mean Body Wt. (g) Cumulative Feed No. Dead/Culled &
Intake (g/Bird)
Reason
0 36
4 300
8 800
12 1,000
!
16 1,300
20 1,500
FCR = Total feed consumed(g)/mean body weight gain(g)
Mortality: %

7 Template for egg production layers (deep litter) budget
Table 56:
Item Rate Cost

Day -old chicks @ Ugx.…………… chicks) ……………………………
Feeds …………………………
(i) Chick Starter (0-8 weeks) 2.0 kg / Chick at Ugx.……….
(……….kg)
5.0 kg /pullet at
(ii) Grower mash (9-18 weeks) Ugx ……… (………….kg) …………………………
50.0 kg/hen at
(iii) Layer mash (19-80) Ugx…(…………………kg) ……………………………
Coffee husks (litter) ……………………………
Kerosene lamps/ Electric bulbs/
Charcoal stoves ……………………………
Fuel (electricity/Kerosene/Charcoal) …………………………
Feeders, drinkers and nests ……………………………
Vaccines ……………………………
Drugs such as de-wormer ……………………………
Labor (about 85 weeks) ……………………………
Miscellaneous costs and
depreciation of facilities (transport,
water, disinfectant and so on) ……………………………
5% loss of birds and damage eggs …………………………
Total costs …………………………….
Sales
(………………..eggs @ at
300 eggs/hen Ugx…………) …………………………
(…………….hens@ at
Sale of aged hens Ugx……….) …………………………
Sale of manure (if possible) ……………………………
Profit/Loss: (Total sales- total
costs) ……………………….

!
Table 57:
8 Template for broiler enterprise (deep litter) budget using mash feeds
Item Rate Cost

Day -old @ at Ugx………………(….chicks) …………………..
Feeds
(i) Broiler Starter (0-4 weeks) 1.5 -2.0 kg /chick at Ugx………….( …………………………
……….kg) …………………………
(ii) Broiler Finisher (4-8 weeks) 4.0 -5.0 kg/ broiler at Ugx…………. …………………………
(………..kg) …………………………
Drinking water (about 20 liters per
bird) ………………………
Coffee husks (litter) ………………………
Kerosene lamps /Electric
bulbs/charcoal stoves ………………………
Fuel (electricity/kerosene/charcoal) ………………………….
Feeders and drinkers ………………………….
Vaccines ………………………
Drugs, e.g. de-wormer, coccidiostat …………………………
Labor (0-8 weeks)
Miscellaneous cost (depreciation of
facilities, transport, water,
disinfectants, etc.) …………………………
Total …………………………
Sales
Sale of broilers (……. Broilers) @ at Ugx………… …………………………
Sale of Manure (if possible) ………………………
Total Income …………………………
Profit/Loss: (Total Sales - Total
Costs) …………………………

9.5 BusinessPlan
9.5 Business Plan
A business requires extra resources to grow. The resources may come from own savings or funding from
individuals or institutions. A business plan is essential to explain the prospects of your business to
stakeholders who may provide the resources required. It is a written description of the business’ future. It
serves as a road map that describes what you plan to do and how you plan to do it. It is an important step
!for any size of business. As a strategic planning tool it enables you organize your business well and provide
information required by stakeholders especially funders before they take a decision whether to support the
business or not.
A good poultry business plan should include:
The goal –direction of the business.
Plans to make the farm more efficient or profitable.
An outline of the business activities. For a commercial layer enterprise, the plan shows the stages from
brooding to off laying and what activities need to be done at each of these stages.
Production and prices used to estimate income.
Plans to market poultry and its products.
Business expenses.
Additional resource needed and source (e.g. saving, loans etc.)
Measures of business success.
9.6 Cost
Cost-Benefit Analysis
–Benefit Analysis
During enterprise selection, profitability of the enterprise should be taken as key. One of the ways of
determining the profitability is by carrying out a Cost Benefit Analysis (CBA) of the enterprise. Profit =
Sales – Cost of production.
Tables 59-61 illustrate the CBA for various poultry enterprise options
9 CBA for the option of rearing 1,000 brooded improved breeds (4 weeks)
Table 58:
(Brooded 4 Weeks) Quantity Rate (UGX) Amount (UGX)

D.O.C 1,000 2,500 2,500,000
Feed expenses Chick Mash Kg 1,000 1,500 1,500,000
Consumables Charcoal Bags 4 60,000 240,000
Wood Shaving
Bags 10 2,000 20,000
Disinfectant
Liters 1 20,000 20,000
Egg Trays Pc 10 600 6,000
Protective Wear
Set 1 50,000 50,000
Lime Bags 1 27,000 27,000
Vaccines and drugs IB/ND 1000ds 1 7500 7,500
GUMBORO
1000ds 1 12,000 12,000
NCD 1000ds 1 7,500 5,500
Glucose Pkts 10 600 6,000
Chick Formula
Sach. 4 7,500 30,000
Assorted Drugs 1 50,000 50,000

!
Labour 1 400,000 400,000

Miscellaneous &
Depreciation 500,000
125,000 125,000
Mortality 5%
Total Expenses (B) 5,499,000
Total Income (A) 950 7,500 7,125,000
Profit(A-B) 1,626,000
Profit rate
(100xProfit/Total
Expenses) 30%
Total birds sold 950 @7,500 = UGX.7,125,000
Total Profit = UGX.1,626,000
For 5 times a year = 5×1,626,000 = UGX. 8,130,000
Assumptions
1) A day-old chick is at UGX. 2,500
2) Mortality in the brooder is 5%
3) The farmer can stock after every 2 months using the same house, implying 5 times in a year.
4) Duration of brooding is 4 weeks
5) The market for the brooded birds is UGX.7,500
6) All prices are subject to change depending on location and seasons.
Advantages of this enterprise option
x It takes a short time
x It has quick returns - you brood for only 3 weeks and there is minimum deaths because they are more
resistant.
x It can be practiced by low income earners using the tradition backyard system of management.
x They are good scavengers -can utilize fodder, suitable for rural areas.
Challenge
You need more space than for broilers.

Table 60
59: CBA for the option of rearing 500 broiler production (5 weeks) using pellet feeds
Expenses Qty Cost (UGX) Amount (UGX)

Day old chicks’ broilers (DOC) 510 2,300.00 1,173,000.00
!
Broiler pellet crumble Kg 46 2,180.00 100,280.00
Broiler grower pellet Kg 145 2,000.00 290,000.00
Broiler finisher pellet Kg 120 1,880.00 225,600.00
Water Jerri cans 150 200.00 30,000.00
Wood shaving Bags 10 2,000.00 20,000.00
Charcoal Bags 4 60,000.00 240,000.00
Power 1 100,000.00 100,000.00
Feeders and drinkers 10% 502,500.00 50,250.00
Vaccines 1 32,500.00 32,500.00
Drugs & disinfectants 1 70,000.00 70,000.00
Labor 1 300,000.00 300,000.00
Depreciation of building& Misc.
Exp. 5% 7,000,000.00 350,000.00
5% loss of birds 5% 1,173,000.00 58,650.00
Total expenses (B) 3,040,280.00
Income
Sale of broilers birds 484 12,000.00 5,808,000.00
Sale of manure bags 12 5,000.00 60,000.00
Total income (A) 5,868,000.00
Profit (A-B) 2,827,720.00
Profit rate (100xProfit/Total
Expenses) 93%
Assumptions
1) Feeding of birds is for 5 weeks only with pellets
2) Price of a day-old chick is at UGX 2,300
3) Chick mortality is 5%
4) Feeding to attain 1.75-1.8 kg in 5 weeks
5) Price per bird is at UGX12,000
Note. All costing and prices are subject to change in subsequent years depending on the location, access,
season and availability of the products.
This is a good option for farmers because of the following advantages:
x Has quick returns

x Requires small capital
x Requires smaller rearing space
!x You can use the space up to 7 times in a year revolving the same money.
Challenge
You need to be close to the market to lower transport costs.
Table 61
60: CBA for the option of rearing 500 layers commercial birds on deep litter (80 weeks)
Expense Quantity Cost (UGX) Amount (UGX)

Layer Commercial 500 3,400 1,700,000
Chick Mash (0-8wks)2kg/Chick 1,000 1,500 1,500,000
Growers Mash (9-18Wks)5kg/Pullet 2,500 1,435 3,587,500
Layers Mash (19-80 Weeks)50kg/Hen 25,000 1,460 36,500,000
Wood Shavings Bags 20 2,000 40,000
Charcoal Bags 4 60,000 240,000
Disinfectant Liters 1 20,000 20,000
Egg Trays Pcs 30 700 21,000
Protective Wear Sets 1 50,000 50,000
Lime Bags 1 30,000 30,000
IB/ND 1vials (1,000ds) 1 7,500 7,500
GUMB.2 vials(1,000ds) 2 12,000 24,000
NCD 7 Vials (500ds) 7 5,500 38,500
IB2 5 Vials (1000ds) 5 20,000 100,000
POX 1 Vials (1000ds) 1 20,000 20,000
Typhoid 5vials (100ds) 5 20,000 100,000
Vitamins Kg 1 60,000 60,000
Dewormers 1.5 Liters 1.5 17,000 25,500
Glucose Kg 0.5 14,000 7,000
Chick Formula Sachets 1 7,500 7,500
Assorted Drugs 500 700 350,000
Labor (85 weeks) 85 40,000 3,400,000
Miscellaneous costs and depreciation of
facilities 1,500,000
5% loss of birds and damaged eggs 85,000
Total expenses (B) 49,413,500
Income
300 eggs per hen (10 trays) 5,000 9,000 45,000,000
Sale of aged hens (@12,000) 500 12,000 6,000,000
Sale of manure bags 45 5,000 225,000
Total income (A) 51,225,000
Profit (A - B) 1,811,500
Profit rate (100xProfit/Total Expenses) 4%

Assumptions
1) Feeding and rearing of birds is for 80 weeks
2) Price of a day-old chick is UGX 3,400
3) Mortality is 5%
4) Price of a tray of eggs is UGX 9,000
5) Price of manure a bag is UGX 5,000
6) Price of old birds is UGX 12,000
Note. All costing and prices are subject to change in subsequent years depending on the location, access,
season and availability of the products.
Characteristics of this enterprise option

x Not economical for 500 birds or less.
x You need at least 5,000 birds in 5 batches because you need more space.
x You can rear them far from the market and only bring the products to the market once a week.
x They should be in a phase manner. Spread the batches in a systematic manner throughout the year to
make use of the same equipment for brooding purposes and to ensure constant supply of eggs
throughout the year.
9.7 Labor
9.7 Labor
Many farms use semi-skilled labor. Labor requirements in poultry depend on the size of the farm as shown
in table below.

in table below.
Table 61:
2 Labor requirements in poultry
Farm size Number of birds Equipment Labor recommended

1. Big farm for 80,000- 100,000 Automatic chain feeders, 2 Attendants per 10,000
broilers plus bucket feeders, nipple birds-house
drinkers 1 Veterinary Doctor
2 Veterinary
paraprofessionals
2. Big farm for layers 100,000 plus Automatic feeding and 2 Attendants per 10,000
watering systems nipple birds-house
drinkers 1 Veterinary Doctor
2 Veterinary
paraprofessionals
i. Medium farm for 24,000- 28,000 Houses accommodating 2 Attendants during
broilers 4,000 birds, automatic brooding,
bell drinkers or nipples, 1 during rearing
manually filled bucket 2 Veterinary
feeders paraprofessionals
1 visiting Veterinary
Doctor
ii. Small farm for 5,000- 20,000 Houses with a capacity 1 Attendant per house
layers of 2,000 birds, with bell and one veterinary
drinkers or nipples and Paraprofessional to
manual bucket handle the farm.
feeders/wooden trough
feeders
iii.Much smaller farms Below 5,000 Houses with a capacity Paraprofessional hired
for broilers and layers of 1,000 birds, with bell according to need.
drinkers or nipples and
manual bucket
feeders/wooden trough
feeders
iv.The small back yard 100 and below Improvised feeders, Family labor to run the
farm drinkers business
Paraprofessionals and
veterinarians according to
their needs.
Conclusion
Poultry is a profitable enterprise that can improve household livelihoods if:
1. The right enterprise option is selected based on resources available.

2. Effective marketing techniques are used.
3. Expenses are minimized and revenues maximized.
!
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Module 10: Quality Products Standards
10.1Introduction
10.1 Introduction
A standard is a document that provides requirements, specifications, guidelines, or characteristics that can be
used consistently to ensure that products, materials, processes and services are fit for their purpose. Standards
are developed by national, regional and international standards institutions often to enforce legislation.
These bodies issue specifications for commodities as well as methods of testing. In Uganda the standards for
poultry products are developed by the Uganda National Bureau of Standards (UNBS).
10.2 Importance
10.2. Importanceof of standards
standards
x Complying with standards reduces losses and ensures that the final product is of high quality.
ͻ Farmers get better prices, traders and processors get reliable supply of poultry products that they can
sell to their clients.
ͻ Consumers get food that is safe and nutritious to eat.
ͻ Facilitates both national and regional trade.
10.3List
10.3 Listof of Uganda
Uganda meatmeat andstandards
and egg egg standards in enforcements.
in enforcement.
1. US ISO 13720:2010, Meat and meat products — Enumeration of presumptive Pseudomonas spp.
2. US ISO 936:1998, Meat and meat products — Determination of total ash
3. US ISO 1442:1997, Meat and meat products — Determination of moisture content (Reference method
4. US ISO 1443:1973, Meat and meat products — Determination of total fat content
5. US ISO 1444:1996, Meat and meat products — Determination of free fat content
6. US ISO 2917:1999, Meat and meat products — Determination of pH — Reference method
7. US ISO 6887-2:2009, Microbiology of food and animal feeding stuffs — Preparation of test samples,
initial suspension and decimal dilutions for microbiological examination — Part 2: Specific rules for the
preparation of meat and meat products
8. US ISO 6887-4:2009, Microbiology of food and animal feeding stuffs — Preparation of test samples,
initial suspension and decimal dilutions for microbiological examination — Part 4: Specific rules for the
preparation of products other than milk and milk products, meat and meat products, and fish and
fishery products
9. US CAC/RCP 58-2005, Code of hygienic practice for meat
10. US 917:2012, Dressed poultry — Specification
11. US 739:2012, Sausages — Specification
12. US CAC/RCP 15:1976, Code of hygienic practice for eggs and egg products
13. US 733:2017, Handling and transportation of slaughter animals —Requirements (Second edition)
14. US 734:2017, Design and operation of abattoirs and slaughterhouses — Requirements (Second edition)
15. US 736:2017, Hygienic requirements for butchery (Second edition)

!
16. US 779:2017 Transportation of meat and meat products —Requirements (Second edition)
17. US 778: 2017, Animal stock routes, check points and holding grounds — Requirements (Second
edition)
18. US 737:2017, Production of packaged meat products (processed) — Hygienic requirements (Second
edition)
19. US 1683:2017, Egg powder — Specification
20. US 1682:2017, Edible eggs in shell — Specification
10.4East
10.4 EastAfrican
African standards
standards indevelopment
in the the development
processprocess
1) DEAS 955:2019, Hygienic requirements for the production of packaged meat products
2) DEAS 954:2019, Sausages — Specification
3) DEAS 953:2019, Dressed poultry — Specification
For details on specific standard codes, requirements, specifications and guidelines refer to UNBS.
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REFERENCES
REFERENCES
1. Poultry Farming as a Business. A practical Guide by C.C. Kyarisiima 2011.
2. Guide to Poultry Management in Tropical conditions .1995 Dr. Didier Fedida( sanofi santé Nutrition
Animale).
3. Layer Signals. A Practical Guide to Layer Focused management. Monique Bestman, markoRuis,
Josheijmans.
4. Katuka Sustainable Agriculture Programme Training Manual for field staff and Community based
Trainers. Dr JuukoFulgensio, Ssebina Benon Salongo, Miss Nakassi Harriet.
5. The Role of Poultry in Peoples Livelihoods in Uganda. FAO 2009 AHBL promoting strategies for
prevention and control of HPAI. Andrew Ellias state (MUK) Patrick Birungi (MUK).
6. Studies by Byarugaba (2007) and Kyomugisha (2008). Studies of poultry livelihoods in Uganda.
7. Agricultural Extension. A Reference manual. UN-FAO by Author Maunder, Addison H. 1972
8. Kenchic Ltd. Commercial Layers Management Manual. Dr Victor Yamo.
9. Trainees Manual – Poultry – Course Kenya.
10. Livestock technical Handbook Dept. of veterinary services MAAIF (Bisley Advertising ltd. Kenya.
11. Farming as a Business Self-assessment Manual. E.Katunguka, J.Ndikuwera&C.M.Rubaire-Akiiki.2008
12. Poultry Disease Manual Characteristics and Control of Infections. Prof. Antonio Zanella. 2007.
13. Poultry and Livestock Feed Mixing Manual for Uganda. By Sebina Benon.
14. Handbook on Livestock Nutrition. E.Katunguka-Rwakishaya, J.Ndikuwera and R. Azuba Musoke.
15. Chicken Farming in Practice.A farmer’s Experience. B.M. Kisambira.2017
16. Sustainable Land Management manual for Training Trainers. NARO 2016. By James Higenyi,
Stephen Kayiwa & Dr. Nanyena William.
17. General Management Guide Parent stock. ISA A Hendrix Genetics Company.
18. Animal feeds Regulatory services study By Development Consultants International Ltd. (DCI), Vin
law Associates Ltd.
19. Animal feeds legislation: Chicken value chain actors’ practices & predicaments in Uganda. By
Nyanyeeya W.N., Kabirizi J, Taabu L, Kasadha M & Omarra R. Sept. 2011
20. The Concentrate feed supply Chain in Uganda: Emerging trends and implications on quality and
access to smallholder farmers and efficiency: A project report. Lukuya B, Baltenweck I, Poole J,
Katongole C, Nadiope G, Byarugaba A
21. Estimation of live body weight using zoometrical measurements for improved marketing of indigenous
chicken in the Lake Victoria Basin of Uganda. By J. Semakula, P. Lusembo, Dr. Kugonza, D.
Mutetikka, J. Ssenyonjo and M. Mwesigwa. 2011
22. Problems and constrains in Uganda’s poultry feeds sector: Issue Paper report by Sewagudde Samuel
Wycliff. June 2017.
23. The Rakai chicken model: An approach that has improved fortunes for Uganda farmers. By Ralph L.
Roothaert, Ssebina Ssalongo and Jjuuko Falgensio. June 2011.
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24. Farmers poultry seminar - KOICA by Dr. Kibiike
25. Dangers associated with poor quality feeds; a farmer’s experience paper by Pastor Male.
!"#$%&'()&*+,+,-(.*,#*$(/"&(01%2,3+",(4"&52&3(+,(6-*,7*!!!!!!!!"#"!
! 26. COBB 500 breeder management guide.
27. Small Holder Poultry Farmers. Apolou Training Manuel. 2018-Mercy Corps.
28. Modified Technology in Local Poultry Production. Laban Bakas Rutare, Benon Ssebina.
29. Fact sheet on animal genetic resources of Uganda, NAGRC&B, 2002.
30. Farm Digest Canara Bank (2008)
!
APPENDICES
APPENDICES
Appendix I: Factors to consider in using an ingredient
Price Nutrition
x Supply x Nutrient levels

x Supplier x Variation
x Contract terms x Bioavailability
x Shipping x Anti-nutritional factors
Processing Animals
x Pelletability x Performance
x Grinding x Disease
x Storage x Palatability
x Handling x Profit!

!
APPENDIX
APPENDIXII:
II:Drinking Height&&Water
Drinking Height Water Control
Control ( Nipple
(Nipple LinesLines
& Bell&Drinkers)
Bell Drinkers
Nipple Lines
1. Ensure even the smaller birds can reach the nipples without standing on their toes or having to
jump.
2. Birds can drink reaching straight up.
3. Adjust the line height weekly according to the birds’ growth and litter depth.
4. Increase pressure to a maximum of 25 coils.
5. Check that the nipples provide a water flow rate equivalent to the manufacturer’s specification.
Bell Drinkers
Height:
"# The proper height of a bell drinker is determined by observing the smallest birds.
$# The bell drinker height must be such that smallest female must stretch slightly to drink. It must
not be necessary for her to stand on her toes.
%# It must also be at a height that the birds can walk under the bell drinker by merely pulling their
head down slightly.
&# A rule of thumb is that the bell drinker lip must be ±6-8cms above the back of your smallest
bird. This height works well in allowing easy enough access for the birds to drink as well as
helping to control litter condition.
Water access:
Reasons for poor litter conditions often are:
"# No ballasts (weights) on the bell drinkers.

$# Poor height adjustment on bell drinkers.
%# Too much water in the bell drinkers. Half a finger nail is sufficient under normal conditions.
&# Do not walk fast or run in the house which will cause the birds to bump and push the bell
drinkers resulting in spillage of water.
'# Regular turning of litter not done.
(# Not removing wet litter soon enough.
)# Another major reason for poor litter can be due to too little air exchange in the sheds to
remove moisture and keep the air fresh.

!
APPENDIX III: Key Brooding Factors

APPENDIX III: Key Brooding Factors
Key Factors Targets
Chick feathers at placement closed
Chick Vitality When turned on their backs should stand up in 2-3 seconds
Crop-fill- at twenty-four hours after 95%

placement
Feed area 50% of floor area minimum
Feed on paper 50-65g / chick at placement
Light intensity 25 lux at floor level
Litter moisture level ‫ޒ‬35%
Floor Temperature 28 0C
Pre-heating before placement 24-48 hours
Seven-day weight 4-5 times day old weight
Radiant litter temperature under heater 40.5 0C (104.9 0F)
Seven-day mortality ‫ޒ‬1%
Water temperature at placement 10-14 0C (50-57.2 0F)
Water consumption for the first twenty- 1ml /chick/hour

four hours

APPENDIX
APPENDIX
! IV:
IV: Chick
ChickQuality
Quality
Undesired Chick Quality
Figure 97:Poor naval quality
Figure 98:Red hocks
Figure 99: Beak, red dots,

nostrils contaminated with
albumen, malformed beaks
Figure 100: Big yolk residue
Figure 101: Injuries

MINISTRY OF AGRICULTURE, ANIMAL INDUSTRY AND FISHERIES
P.O. Box 102, Entebbe Plot 16 - 18, Lugard Avenue, Entebbe - Uganda
Email: www.agriculture.go.ug
Website: [email protected]

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POULTRY TRAINING MANUAL

For Extension Workers In Uganda

Theme: Transforming Livelihoods through

MODULE 1: INTRODUCTION AND BACKGROUND 12

MODULE 2: POULTRY MANAGEMENT SYSTEMS IN UGANDA. 16

MODULE 3: POULTRY PRODUCTION PLANNING 20

MODULE 4: POULTRY PRODUCTION MANAGEMENT 29

Poultry Training Manual for Extension Workers in Uganda 1

4.3 Management of broiler breeders 47

Poultry Training Manual for Extension Workers in Uganda 2

MODULE 5: FEEDS AND WATER 89

MODULE 6: POULTRY HEALTH 100

MODULE 8: MARKETING OF POULTRY AND ITS PRODUCTS 126

Poultry Training Manual for Extension Workers in Uganda 3

MODULE 9: INVESTMENT GUIDE 134

MODULE 10: QUALITY PRODUCTS STANDARDS 146

Poultry Training Manual for Extension Workers in Uganda 4

Poultry Training Manual for Extension Workers in Uganda 7

Poultry Training Manual for Extension Workers in Uganda 8

Poultry Training Manual for Extension Workers in Uganda 10

Poultry Training Manual for Extension Workers in Uganda 11

MUK Makerere University Kampala

Poultry Training Manual for Extension Workers in Uganda

Source: UBOS: Statistical Abstract, 2018

Poultry Training Manual for Extension Workers in Uganda 12

1.1 Key Stakeholders 1

Poultry Training Manual for Extension Workers in Uganda 13

A substantial number ofnumber

Uganda earns foreign

Consumption of highly nutritious

Poultry manure is used

a) Production of feeds –ofAvailability

1.4 Challenges Poultry Training Manual for Extension Workers in Uganda 14

To succeed in poultry farming as a business, do the following:

Poultry Training Manual for Extension Workers in Uganda 15

2.1 Types of Poultry

2.2 Poultry Breeds

Poultry Training Manual for Extension Workers in Uganda 16

2.3.1 Extensive Systems

Table 2: Advantages and disadvantages of a free-range system

Poultry Training Manual for Extension Workers in Uganda 17

Figure 6: Deep litter system

a deep litter system

Slatted floor system

a slatted floor system

Poultry Training Manual for Extension Workers in Uganda 18

Poultry Training Manual for Extension Workers in Uganda 19

i. The land should be flat, well drained and not swampy.

i. Perimeter chain link

Poultry Training Manual for Extension Workers in Uganda 20

Figure 8: Layout of a commercial broiler farm

Poultry Training Manual for Extension Workers in Uganda 22

a. Maximum comfort for the birds.

Poultry Training Manual for Extension Workers in Uganda 23

Figure 12: Design of a commercial poultry house

Poultry Training Manual for Extension Workers in Uganda 24

Poultry Training Manual for Extension Workers in Uganda 25

Poultry Training Manual for Extension Workers in Uganda 26