Broiler Production School Based Assessment

Name of Candidate: Emanuelle Senior

Subject: Agricultural Science

Name of Centre: Belair High School

Centre Number: #100140

Teacher: Sharlette Brown

Title of Project: Broiler Production

Table of Content
 Introduction
Title of Project: Broiler Production

Date Started: May 2,2022

End Date: June 16,2022

Location: Decarteret College

Duration: 6 weeks

Broilers refer to domesticated birds reared for meat consumption. A pure broiler breed was
selected for this project. A number of 86 broiler birds were purchased from a local farm store
and reared for this School Based Assessment.

Problem Statement

The growth in national, regional and world populations have led to an increase in demand for
protein of varying kinds. Chicken meat is one of the most versatile types of protein; methods
of preparation include frying, baking, broiling, and stewing, among others. Both large-scale
and small-scale farmers who rear broiler birds have struggled for years with the fact that birds
perform differently based on the different feed they consume over their productive period.

Aim

Two sets of broiler birds will be reared over the next six weeks to determine their growth
rate. Each set will be exposed to the same environmental conditions and will only be given
different brands of broiler feed (hi-pro and Nutra mix). At the end of the six weeks period the
growth rate of each set will be compared
 List of Tools & Equipment Used

 Day old chicks

 Feed containers (2)

 Broom

 Shovel

 Sawdust

 Rake

 Water/Hose

 Scale for weighing chickens.

 Chicken Feed

 Disinfectant

 Wheelbarrow

 Brooding Lights

 Knives/File

 Polyethylene Bags

 Newspaper

 Rodenticide (For prevention of Pests around the coop)

 Activities

Different activities were carried out to promote healthy living conditions for the birds.

 Sanitation of coop

The project began with the preparation of the brooding house for the arrival of chicks.
The litter and newspaper from the previous broilers were discarded and the waterers, feed
containers, brooders and the floor were then disinfected, and left to air dry. This was done
to prevent the chicks from contracting any diseases. Rat blocks were then placed around
the exterior of the coop.

 Brooding

On arrival, the chicks were counted and examined for any physical injury.
Fortunately, no chicks displayed any undesirable characteristics such as broken bones,
blindness, poor posture, and difficulty walking. The chicks were placed in a brooding
area that was prepared with sawdust, newspaper, brooding lights and feeding
containers.
 Dewebbing

Spider webs were removed from hard-to-reach places using a thatch broom.

 Removal and application of sawdust

 Administration of vitamins

The chicks were hydrated with molasses infused water. Molasses water aids in
healthy digestion.
 Measuring of chicken coop

 Sweeping of waste material/feathers

 Procedure

 Weighing of birds before slaughter

 Slaughtering of Birds
The day before, the chickens were not fed to prevent undigested feed from being in
the digestive tract upon slaughter. The equipment was sanitised, and a vat of water
was boiled to a temperature of roughly 60 C. A chicken was taken out of the coop and
put in a cone-shaped killing device with its head hanging out. The head was severed
from the body with a sharp knife and the blood was then allowed to drain. After 30
seconds in the boiling water vat, the carcass was removed and taken to the area where
it would be defeathered.
 Evisceration/Removal of feathers
Evisceration involves the removal of the internal organs and the extremities(feet).
The neck was removed from deep within the back and a horizontal cut was made in
the cloaca to allow access to the internal organs. The carcass was then washed
properly and placed in a vat of ice-cold water.

 Packaging of the carcass

After each carcass was cleaned and chilled, it was then set on a mesh-wired table to
drain. The drained chickens were then placed in non-toxic polyethylene bags. Offal
(meat devoid of skeletal muscles) was placed together and packaged in separate bags.

 Marketing/Storage
The bags of meat were stored in a sub-zero refrigerator (deep freezer) and sold to the
school’s canteen and staff.
 Broiler Investigation Results

Table 1: Showing the results of the chicken consumed Hypo feeds only.
The number of weeks Weight of Chicken Number of Chickens
Day old 3.6 41
1 7.1 41
2 30 40
3 70.6 39
4 91.5 39
5 136 38
6 146 38
Total 484.8

Table 2: Showing the results of the chickens that consumed Nutra mix feed only.
The number of weeks Weight of Chicken Number of Chickens
Day old 3.6 45
1 8.3 45
2 46.5 44
3 101.7 43
4 122.5 43
5 149 42
6 189.7 42
Total 621.3

Mortality: 6 birds
Total number of birds: 86
Dress weight: 143.5 lbs (Hypro feed) 169 lbs (Nutra mix feed)

Presentation of Data
 Figure1: Showing comparison between Hypro and Nutra mix feed only.

Weekly Growth of Chicks on each feed

200
180
160
140
120
100
80
60
40
20
0
Day old 1 2 3 4 5 6

Hypro Nutramix

Figure 2: Showing the total weight of chicken fed on Hypro and Nutra mix only.

Carcass weight of chickens

Hypro feed Nutramix Feed

Interpretation of Results
Based on the data presented

Discussion
Conclusion
 Limitations

 Poor transportation schedule.

 Small size of slaughtering area.


Recommendations
 The construction of Belair High Schools very own chicken coop.
 .
 .
References
 Cost Analysis
Projected Income

1 lb of chicken= $
1 chicken weights=
Mortality=
Chicken will weight=
1 lb of chicken feet
3 lbs of liver
3 lbs of Gizzard
Total= Chicken cost + Gizzard+Neck+Liver+Foot=

Amount Item Unit Cost Total Cost

86 Broiler Bird $150 $12,900
3 Hypro feed $2,500 $7,500
3 Nutra mix feed $2,500 $7,500
5 Sawdust $200 $1000
2 Polly Bags $400 $800
1 Rat Block (1 pack) $150 $150
1 Molasses $400 $400
1 Vinegar $250 $250
Total $30,500
Actual Budget