ORGANIC AGRICULTURE PRODUCTION NC II

COC 1 - RAISE ORGANIC CHICKEN

Did you know that?
 Chickens are the closest living relative of the Tyrannosaurus rex.
 Chickens has good memory and can recognize up to 100 faces.
 Hens can naturally produce eggs without the rooster.
 The variation of color of eggs that chickens lay depends on the breed.

What is Organic chicken?

Organic poultry meat comes from chickens with access to an abundance of fresh air, day light
and outdoor space. These chickens are fed only organic feed. Organic feed cannot
contain animal by-products, antibiotics or genetically engineered grains and cannot be
grown using persistent pesticides or chemical fertilizers.
BREEDS OF CHICKEN
Baby chickens are called chicks. Female chickens are called pullets until they are old enough to
lay eggs and become hens. Male chickens are called roosters, cocks, cockerels.
NATIVE BREEDS
1. DARAG

 Most popular native chicken breed for backyard raisers in the

Philippines
 Found in Ilo-ilo, Panay, Negros and Guimaras
 Prominent yellow-brown plumage for females and shiny red for males,
black tail feathers and grey shanks.
 Best known for its unique flavour, taste and meat texture.
 When cooked, Darag chicken meat is high in protein, rich in potassium
and has more unsaturated fatty acid.
2. BANABA

 Indigenous chicken found in the Quezon and Batangas provinces.

 Promising characteristics in terms of egg production and growth.
 Roosters have black-breasted with red-orange hackle feathers,
hens are wheaten in color, black tail feathers for both sexes.
 Straight-combed breed, and bright red earlobes, bluish-grey
colored shanks.
3. BOLINAO

 Found in the province of Pangasinan hence it is named after the

Bolinao town.
 Male has red plumage with black breast and tail feathers,
hackles feathers are bright orange, feet range in color from slate
to grey, have usually straight spurs, and bright red earlobe.
 Female has a light brown plumage with black tail feathers and a
yellowish-brown back, earlobes are usually white and the feet are slightly slate.
 Roosters are popularly raised for cockfighting.
 LGU and other private sectors are giving an effort to populate this high-value native
chicken especially in Northern Luzon.
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4. CAMARINES

 Originated from Bicol, particularly in the Camarines area.

 One of the tallest and largest native chicken breeds next to Paraoakan.
 Although Camarines is bigger, taller, and heavier compared to other
native chicken breeds, it is the least popular and one reason could be
the rarity of its pure breed. Some groups in Bicol are trying to populate
the pure Camarines breed to conserve their local and heritage chicken
breed.
5. JOLOANON

 Native of the Zamboanga Peninsula

 Tall chicken breed with tricolor plumage.
 Rooster is very popular among gamefowl breeders as they use it to
cross with imported gamefowls.
 Often confused with Paraoakan due to its similar built and
appearance but pure Joloanon has totally different color which is
seldom can be seen outside the Zamboanga Peninsula.
 It is believed that Joloanon and Paraoakan came from the same
source and the color only differs over time due to multiple
crossbreeding.
6. PARAOAKAN

 Also known as PARAWAKAN

 Originally comes from Malaysia and was introduced to the
Philippines in the 14th century by Arab missionaries and Muslim
traders.
 Farmed mainly on the island of Palawan, but it can also be found in
the provinces of Maguindanao, Lanao del Sur and on the islands of
Basilan and Jolo.
 Largest native breed. Has long legs, larger body and head, and an elongated neck. Usually
black in color, but can also have reddish feathers similar to Joloanon.
 Mainly use in local sports, especially cockfights, rather than as a food source.
7. ZAMPEN

 Product of purification of Joloanon chicken which is primarily cared

for in the area.
 Known for its tender meat, sweet flavour, ability to grow faster than
other native chickens.
CHARACTERISTICS OF NATIVE CHICKEN

 Live weight: 1-2 kilograms

 Laying age: 5-6 months
 No. of egg produced per year: 60-100 eggs
 Egg weight: 40-45 grams
 Good pets for children but can get aggressive when annoyed
 Tough birds, resistant to illness, good at foraging and free ranging, typically docile, quiet and
friendly.
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FOREIGN BREEDS
Egg Egg Egg Foraging
Breed production
Disposition
Size Color Ability
Dual – purpose
Plymouth Rock Fair Large Brown Calm Fair
Rhode Island
Red
Good Large Brown Calm Fair  Breeds were developed to lay a
Dominique Fair Medium Brown Calm Good reasonable number of eggs and
Delaware Fair Large Brown Calm Good still produce a good carcass. It is
Wyandotte Fair Large Brown Calm Fair
common for traditional/native
Brahma Fair Large Brown Calm Good
Orpington Fair Large Brown Calm Poor-Fair chicken.

Dispositio Foraging
Breed Growth Rate Skin Color
n Ability Meat Breeds
Cornish Slow-Medium Yellow Calm Poor
 These birds produce a great
Jersey Giant Medium Yellow Calm Poor
carcass.
New Hampshire Fast Yellow Calm Poor
Freedom Rangers Fast Yellow Calm Fair
 Do not lay well
Modern Broilers Very Fast Yellow Calm Poor

Egg Egg Foraging

Breed production Size Egg Color Disposition Ability
Broody

Leghorn Excellent L White Very Active Good No

Minorca Excellent XL White Active Good No
Australorp Excellent L Brown Calm Poor Yes Egg Layers
Ancona Good L White Active Good No
Ameraucana Good L
Blue-
Calm Good Yes  Great at laying eggs
green
Hamburg Good S White Very Active Good No  Birds grow slowly and produce a
Fayoumi Good S
Tinted
Very Active
Excelle
Some carcass that lacks meat
White nt
Bark
Maran Good L Active Poor Yes
Brown
Sex-link Excellent L Brown Calm Poor No

BUSINESS TYPE OF POULTRY RAISING

1. Fattening
2. Breeding/Day-old chick production
3. Mixed production (Breeding - Fattening)

Philippine National Standard (PNS) – prepared and adopted in 2003 for the purpose of
promoting organic agriculture and enhancing market competitiveness by providing a uniform
approach to the requirements on conversion, crop production, livestock, processing, special
products, labeling, and consumer information.
How to implement the PNS in chicken production?
 Follow codes and regulations
 Comply with organic law (PNS-Livestock)
 Good animal husbandry practices
 DENR zoning ordinances
 Animal welfare act - Minimum standards on the welfare of poultry

Principles in selecting site for housing

 Located away from residential and industrial area
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 Soil and drainage

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 Basic amenities like water and electricity

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 Shade and protection

 Relation to other building
 Proper ventilation
 Availability of farm laborers at relatively cheaper wages
 Market
 Proper road facilities

Requirements for good chicken house

 Good ventilation
 Sufficient shade to protect the animals from inclement weather
 At least 1/3 of the floor area is solid and covered with litter materials
 East-west orientation

TYPES OF POULTRY HOUSING SYSTEM

1. Free Range - oldest system and adopted only when adequate land is
available, allowing the birds to exhibit their natural behavior and
allowing them access to forage, grasses, insects and, sunlight.
 Rearing of poultry by letting them loose on the ground provided there
is shelter, greens, feeds, water and shade.
 Foraging is major source of feeding for birds.
Free range production may be further classified into:
 Pasture raised - a method of production where adult birds are kept on pasture for 12
months of the year, in an outside area that is mainly covered with living vegetation. The birds
have access to the pasture through exits from fixed or mobile houses. They are kept indoors at
night for protection from predators but it is prohibited to keep them continually indoors 24
hours per day without access to pasture for more than 14 consecutive days.
 Traditional free range - A method of production that exceeds the
minimum (ex. harvest age) for free range production.
2. Semi-intensive - commonly used by small scale producers
 Birds are half way reared in houses and half way on ground range.
 Birds are confined to houses at night or as per the need, they are also
given access to runs.
3. Folding Unit - this system of housing is an innovation of recent
years.
 In portable folding unit’s birds being confined to one small run, the
position is changed each day, giving them fresh grounds and the birds
find a considerable proportion of food from the herbage.
4. Cage System- in a cage or battery housing system, birds are kept in
small compartments or cages. Usually, these are fixed to stands, and have feed and water
delivery systems attached to them. Cage housing system can have fully automated flock feeding,
watering, and egg collection. As a result, this can reduce labor costs immensely for you, but it
requires huge initial investments.
TOOLS AND EQUIPMENT IN CHICKEN POULTRY RAISING
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Incubator Fencing
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Heater Egg candler

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Water pot/ waterer Brooder guard/ chick guard

Laying nets Weighing scale

Egg handling net Rake
Fencing Sprayer
Coops and cages Containers of concotions

QUALITIES OF A GOOD BREEDER STOCK

1. Bright red comb. No deformation and discoloration.
2. Dry behind. Dry and clean beak.
3. No deformities (body and extremities
4. Uniformity - 90-95%
5. Clean and downy feathers
6. Bright eyes and alert
7. No foul odor of nose when smelled
8. 21-day old chick from organic farm

Chicken Egg formation and Development

 The peak of the oviposition in the chicken takes

place at about 11:00 am to 12 noon.
 Next ovulation - about 30 minutes after
oviposition
 If hen has been mated, a fertile egg can proceed
of developing; if none, egg proceeds as an infertile
egg
 Start laying around five months (20-21 weeks) of
age and continue to lay for 12 months (52 weeks)
on average
 Typical production cycle lasts about 17 months
(72 weeks)

BROODING MANAGEMENT
Brooding – is an art of and science of rearing chicks. Newly hatched chicks not fully develop
thermoregulatory mechanism. They cannot maintain the body temperature
properly for the first few weeks of life. It can be classified into natural and
artificial brooding.
 Natural Brooding- it is done with the help of broody hens after hatching,
up to 3-4 weeks of age.
 Artificial Brooding- large number of baby
chicks are reared in the absence of broody hens. Equipment used
for brooding is called brooders. It comprises of three elements:
heating source, reflectors and brooder guard.
Brooding Requirements: Day 1 to 21 chicks

 1 watt per chick for heating bulbs

 Better to use several bulbs in smaller wattages eg. 10 x 10 w
vs. 1 x 100 w bulb
 Monitor closely for sign of stress
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 Brooding house space= 1 sq. m per 50 chicks (8 sqm= 100 chicks)

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 Put 5-7 pages of newspaper on the floor. Remove it after 3 days and destroy it by burning. If
necessary, spread another set of newspaper.
 24 hours lighting programmed may be adopted during 0-8 days of age.
 One hour darkness may be provided to train the chicks in case of any power failure.

Recommended Brooding Temperature

 1-7 days, 32.2-35 degrees Celsius

 8-14 days, 29.4-32.2
 14-21 days, 26.7-29.4
 Watch the behavior of the chicks in order to find out whether temperature provided is correct,
less or more.
 When temperature is less- chicks will try to hurdle near the source of heat under brooder
without movements.
 If temperature is too high- chicks will go away from source of heat, near to the guard and
remain there with dull movements. Even may show panting also. If birds congregate
themselves in masses in brooder space it indicates draftiness of weather.
 If temperature is favorable- evenly spread under and around brooder with alert and pleasant
movement

 Waterers and feeders must be cleaned daily. A concoction diluted with water at
1:100 can be used instead of soap/chemicals
 Important – Dilute concoctions with clean water (no chlorine). Replace drinking
water every day.
 Feeding is unlimited. Chick booster or starter.
 Feeding trays MUST NEVER BE EMPTY for the 1st 21 days!
Hardening Stage: Day 22- 32 Hardening
After 21 days in the brooder house, chicks are transferred to a bigger place on the
ground (hardening stage). This process allows the chicks to adapt and get stronger before they
are let loose in the range.

 Make the chicks feel a slightly harsh environment.

 Usually takes 7-10 days.
 Rapid change of environment will result to a lot of mortality.
 Covered area where the chicks can freely roam around without too much exposure to sun and
rain.
Ranging Stage: Day 32 until Slaughter (70 days)

 Segregate by net, compartments per ranging area

 Space requirement: At least 1 sq m per bird
 Let the chicks freely range in open air, eating fresh grass, insects, table scraps, and
earthworms.
 Continue giving drinking water diluted with concoctions.
Hatchery Management
– a place where the hatching of poultry eggs is artificially controlled for commercial
purposes.

Natural hatching- it is done with the help of hen

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Artificial hatching- large number of eggs are hatched with

the help of incubators.

 NOTE: The position of the eggs at the trays must be large

or blunt end up and pointed end down.
WEIGHT CLASS OF EGGS

 Jumbo (70g and up)

 Extra large (65g to 70 g)
 Large (60 - 65 grams)
 Medium -(55g - 60g)
 Small (50g - 55g)
 Peewee or mini (less than 50g)

METHODS OF DETERMINING THE FRESHNESS OF EGGS

1. Immersion method – fresh sink, older floats
2. By breaking – yolk of fresh egg is deep yellow, albumen is firm; older eggs pale yellow and
breaks easily, and albumen is watery.

3. By tapping – fresh egg produces high pitch, older eggs produce low pitch.
4. By shaking – old eggs produce sound, fresh eggs have no sound.

CRITERIA FOR EGG SELECTION

1. Eggs must be fertile.
 Determine the unfertile egg during the 4th to 7th day of incubation, by candling
 Appearance of a fertile egg has a web like blood vessels originating from the germ spot.
2. Eggs must be coming from healthy and vigorous hen and rooster.
3. Eggs must be properly stored not more/longer than 7 days.
4. Eggs must be free from unsoundness or defects
5. Collect the egg daily, leave only 1 egg on the nest.
6. Keep the eggs collected for a week, this will be a batch in placing in the incubator. Pre warm
the eggs before putting inside the incubator to avoid alteration, for about 1-5 hours.
CANDLING - a method used in the incubation process to determine whether the embryo inside
the egg is developing or not.
CANDLING SCHEDULE OF CHICKEN EGGS
 7th day
 12th day
 18th day

1st Candling
 Done at the 7th day of incubation.
 The appearance is the formation of germ spot with radiating
blood vessels, which means the egg is fertile.
 Infertile eggs are clear, no development inside.
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2nd Candling
 Done during the 14th day
 Stale eggs (dead embryos) are considered fertile eggs, but they fail to develop because
optimum requirements were not maintained inside the incubators.

3rd Candling
 Done during the 18th day of incubation
 Turning of egg is stopped because they are already developed
 Eggs are transferred from the egg trays inside the incubator to hatchery trays

The Hatching of Eggs

 Chicks that are left in the shell 24 hours after the hatching
period are weak.
– Immediately open such eggs and raise these chicks.
 Normally hatching rates vary from 50 to 70%.
–It is rare to achieve 80% or over

CONVERSION PERIOD
Broilers: Poultry intended for meat products should be organically reared after 21 days from
hatching.

Layers: Layers should be organically reared 42 days before laying and throughout the laying
period

HARVESTING
Harvesting of age of the chicken should be at least 70 days.
Harvesting protocol for Chicken

 Avoid stressing the animal

 Harvest during night time
 Avoid stressing the animals, when transported beyond 1000m, do not feed them within
 2 hours and provide drinking water with molasses
 Minimize voices and movements during harvesting Minimum age for slaughter, 70 days
FEEDS AND FEEDING
Proper nutrition is essential in keeping animals healthy and productive.
Feeds- It is a term given to a particular product that provides nutrient. They are edible materials
which are consumed by animals and contribute energy / or nutrients to the animal’s diet.
Organic Feeds - an organic diet means that the foods the chicken eats come from natural
ingredients that are grown without pesticides. Some people also define organic as foods that
don't come from genetically modified plants.
Classification of Feeds
Concentrate – these are feeds low in fiber (<20%) and high in Total Digestible Nutrient (TDN,
>60%)
 Carbohydrates/ Energy sources (“Go”)
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 Cereal grains (corn, rice, wheat, barley)

 By-products (rice bran, rice middling)

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 Liquid energy source/lipids (molasses, oil)

 Protein sources (“Grow”)

 Plant origin (copra meal, soybean meal, ipil-ipil leaf meal, etc.)
 Animal origin (fish meal, meat meal, etc.)

 Mineral supplements
 Bone meal, eggshell, salt, seashells
Roughages – these are feeds high in fiber (>20% CF) and low in Total Digestible Nutrient (TDN,
<60%)
 Proteinaceous roughage (Contains >10% CP DM basis)
 Ipil-ipil
 Rensoni
 Indigo
 Kakawate
 Katuray
 Centrosema
 Mani-manihan
 Legumes like soybean
 Carbonaceous roughages (Contains <10% CP DM basis)
 Napier o Guinea grass o Paragrass

 Vitamin supplements o Green leaves

 FFJ (Fermented Fruit Juice) o FPJ (Fermented Plant Juice)

Chicken Feeding Requirement based on their age (day-old)

Pre- starter Feed Formulation (Day 1- 21)

 22.5kg D1 grade Rice bran and 22.5 kg corn bran (carbo)

 8kg copra meat/meal (fats/lipids)
 40kg soya meal/fish meal /duckweed /moringa (protein)
 2L of FAA/FPJ/FFJ (vitamins)
 3kg Carbonized Rice Hull (minerals)
 2kg rock salt/sea salt
 200 ml EMAS/ EM1 and 200 ml molasses (pro-biotic)
 20L of non-chlorinated water
Starter feed formulation (Day 22- 32)

 25kg D1 grade rice bran and 25 kg corn bran (carbo)

 8kg copra meat/meal (fats/lipids)
 35 kg soya meal/fish meal/duckweed/ moringa (protein)
 2L of FAA/FFJ/FPJ (vitamins)
 3kg Carbonized Rice Hull (minerals)
 2kg rock salt/sea salt
 200 ml EMAS/ EM1 and 200 ml molasses (pro-biotic)
 20L of non-chlorinated water
Finisher Feed Formulation (Day 33- harvest)
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 30kg D1 grade Rice bran and 30kg corn bran (carbo)

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 8kg copra meat/meal (fats/lipids)

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 25 kg soya meal/fish meal/duckweed/ moringa (protein)

 2L of FAA/FFJ/FPJ (vitamins)
 3kg Carbonized Rice Hull (minerals)
 2kg rock salt/sea salt
 200 ml EMAS/ EM1 and 200 ml molasses (pro-biotic)
 20L of non-chlorinated water

CHANGE FEEDING can result problems in appetite. Follow the proper change in feeding.

 1ST DAY– 25% organic: 75% old food

 2ND DAY- 50% organic: 50% old food
 3RD DAY – 75% organic: 25% old food
 4TH DAY - 100% ORGANIC

Methods of Feeds Formulation

1. By trial and error method – feed ingredients are interchanged by trial and error until right
combination is reached. It is the most practical.
2. Algebraic equations – by using computer/least cost formulation/linear programming
3. Pearson Square method – this is simple, easy and direct method. Only one or two nutrient
can be balanced at a time.

Proximate composition of commonly used feed ingredients

Feed formulation and calculation using Pearson Square Method

Formulate 100 kg ration containing 21% CP

Feed formulation and calculation using Pearson Square Method (using more than 2
ingredients)
Formulate 100 kg ration containing 18% CP
Protein source
40% Fish meal w/52% CP = 0.4 x 52 = 20.8
60% Copra meal w/20% CP = 0.6 x 20 = 12
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100% 32.8
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Energy source
70% of Rice bran w/ 11% CP = 0.7 x 11 = 7.7
30% of Corn grits w/ 7% CP = 0.3 x 7 = 2.1
100% 9.8
FLOCK HEALTH MANAGEMENT
For poultry health management to be effective a
primary aim must be to prevent the onset of
disease or parasites, to recognize at an early
stage the presence of disease or parasites, and
to treat all flocks that are diseased or infested
with parasites as soon as possible and before
they develop into a serious condition or spread
to other flocks. “Prevention is better than cure”.

VACCINATION
Recommended as the safe exposure of the birds
to microorganisms which will stimulate the
immune system to build up protection against
damaging or deadly diseases.

Importance of Vaccination
 Vaccines help in protecting your flock from
the common viral infection that is present in
the locality,
 Vaccines also protect flock from outbreaks
from unvaccinated birds in the neighborhood.
 Vaccination is a community responsibility.
 A properly vaccinated bird also reduces the
risk of secondary bacterial infection to occur.
 When we vaccine a flock of free-range chickens, we are mimicking this natural exposure of the
birds to a disease.
 Lastly, vaccination is a Bio-security requirement to prevent your investment from the high
risk of disease outbreaks.
Ways of Vaccination in Chicken
Vaccination, medication and treatment should be administered appropriately under the
supervision of a licensed veterinarian. Drugs or medicines should only be used for prophylactic
and treatment reasons.

1. Spray vaccination
 Dilute the vaccine into 0.3 to 1 liter of water (depending on the age of the birds) for every 1000
birds.
 Spray with a hand or backpack sprayer, 50- 60cm above the heads of the birds.

2. Drinking water vaccination

 For every 1000 birds use 6 liters (age: 2 weeks) 11 liters- 4 weeks age), 30 liters- 16 week
age)
 Empty the drinkers the previous night.
 Give this water as the first water of the day. The total amount of vaccine water should be
consumed within 2-3 hours.
Water quality, for spray and drinking water vaccination should be un-chlorinated water, free
from disinfectants or cleaning residues. Add skim milk on a rate of 5% in the drinking water.
This stabilizes the water for the survival of the vaccines. Vaccine should be dissolved in the
water after the addition of milk.
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3. Nasal Vaccination
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 This method involves introducing the vaccine into the birds’ nostrils either as a dust or as a
drop. Always ensure that the applicator delivers the correct dose for the vaccine being used.

4. Oral Vaccination
 With this method the vaccine dose is given in the mouth. From here it may make its way to
the respiratory system or it may continue in the digestive tract before entering the body.

5. Ocular Vaccination
 This method involves the vaccine being put into one the bird’s eyes.
 From here the vaccine makes its way into the respiratory tract via the lacrimal duct.
 The vaccine is delivered through an eyedropper and care must be taken to ensure that the
dropper delivers the recommended dose.
 If it is too little, the level of immunity may be inadequate, while if it too much, the vaccine may
not treat the total flock but will run out beforehand.

6. Wing stab / Wing Web Vaccination

 With this method the vaccine is introduced into the wing by a special needles.
 These needles have a groove along their length from just behind the point. When
dipped into the vaccine some of the vaccine remains on the needle to fill the groove.
The needles are then pushed through the web just behind the leading edge of the
wing and just out of from its attachment to the body of the bird.
 Care must be taken to select a site free of muscle and bone to prevent undue injury
to the bird. Ensure that the needles penetrate the layers of skin at the ideal site.
 A common problem is for the vaccine to be brushed form the needles by fluff or feathers before
it is brushed into the follicles.
7. Subcutaneous and Intramuscular PNS: Vaccinations are allowed for the
Neck Breast following cases under the direct supervision of
a duly licensed veterinarian:
Inguinal Fold Thigh
• When an endemic disease is known or expected
Leg to be a problem in the region where the farm is
Wing located and where the disease cannot be
Tail Head controlled by other management techniques; or
when a vaccination is legally required.

Vaccination / Health Supplement Program

Handling of Vaccines
 Vaccine is perishable product. Keep them
under refrigeration always and keep them
cool.
 Vaccine has varying dates of expiration. Do
not use them beyond the prescribed period.
 Administer biological in accordance with
producer’s direction.
 Do not use vaccines that are outdated or
improperly stored.
 Carelessly discarded bottles are potential
sources of disease outbreaks.

DEWORMING
A straight forward process, but it does help to
know a little bit about the worms that are
likely to infect your birds and their life-cycle so
you can control and manage their numbers,
minimising the worm burden on your flock.
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How to prevent worms in the flock?

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 Worm eggs thrive in wet, warm, muddy areas. Remove muddy areas such as those found by
pop-holes by creating hard standing or free draining gravel.
 Worm eggs cannot develop when it is very dry, when the temperature is below 10ºC or above 35
ºC.
 Worm eggs are destroyed by Ultra-violet Light (UV) from the sun. Keep the grass short and
rotate pasture in the summer, if possible, to help prevent a build-up of worm eggs.
 Keep litter in poultry houses fresh and always ensure it is dry.

Products that can be used to help reduce worms

 Diatomaceous earth (in feed). Mix at least 5% of this in feeds.
 Apple Cider Vinegar (ACV): Mix with water at least one teaspoon in 1 liter of water.
 Fresh crushed garlic usually given in water. These are believed to make the gut an unpleasant
place for worms. Before wormers were invented, garlic cloves crushed into water was often the
remedy given in the old poultry books.

WHAT IS DISEASE?
 It is any condition that results in deviation from normal function.
 It occurs due to the interaction between 3 main factors: Host, Agent and Environment.
 Not all poultry health and production problems are caused by infectious agents. Look at
management factors first before considering infectious disease.

General Signs of Disease

 Poor appetite
 Huddling
 Depression
 Runting/ stunting: poor uniformity
 Ruffled feathers
 Coughing/ sneezing, oculo-nasal discharge, difficult breathing
 Bloody or wet litter
 Increased mortality

What to do if the Chickens look sick?

 Isolate the sick bird(s) immediately.
 Dispose of dead birds promptly and properly.
 Observe the rest of the flock for sign of disease.
 Call veterinarian, animal health, technician or extension agent for advice and assistance.
 Do not move birds or eggs off your farm.
 Do not add new birds to flock.
 Do not visit other farms.

HERBAL TREATMENTS
The use of herbal or natural products to prevent and minimize the occurrence of diseases in
poultry chicken is the most practical practice today. It is cheaper, available and safe for both
handler and bird.
 Sili (Capsicum fretescens)
o For respiratory diseases
o For heart stress
o Dewormer
o Antivirus or antibacterial

 Oregano (Plectranthus amboinicus)

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o For colds
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o For “white diarrhea”

o For pulmonya (coccidiosos)

SILENT INTEGRATED FARM INC.

ORGANIC AGRICULTURE PRODUCTION NC II

 Pepper (Piper nigrum)

o For “fowl pox”

 Onion (Allium fistulosum)

o anti-bacterial

 Ipil-ipil (Luceana lucacefala)

o Dewormer
 Ginger (Zingiber officianale)
o Antibiotic

 Lemon grass
o Used as juice for detoxification

 Guava leaves
o The leaves of the guava plants can be used as antibiotic.
 Beetle nut
o Dewormer
Malunggay Juice
 Collect malunggay leaves equivalent to 1 dipper (tabo).
 Wash the leaves and remove from the stem.
 Pound the leaves and extract the juice.
 Mix the malunggay extract in 1 pail of water.
 Give the malunggay extracts to the chicks form day 1 up to day 14.

Herbal Medication for Sick Chickens

 Withhold drinking water from 6 am to 10am.
 Prepare herbal solution.
 Give the solution first to the HEALTHY CHICKS.
 Isolate the weak chickens and administer orally each chicken with 1- 5ml of herbal solutions
depending on the age and size of the chicken.
 Administer 2x a day for 5 days.
 Repeat the administration of herbal solution by withholding drinking water from 1-3 in the
afternoon.
 Give plain water or malunggay water solution every interval of the herbal solution.

Herbal Treatment for Colds

Note: Separate the chicks/ chickens with colds
Ingredients:
 ½ cup Fresh Oregano Leaves
 ½ cup Fresh Lagundi leaves
 ½ cup Fresh Bamboo leaves
 ½ cup Hot chili
 2 cups water
Preparation:
 Boil the ingredients together (5 mins.)
 Cool down and extract the liquid.
 6am to 10am: Withdraw the supply of normal drinking water of the chickens.
 10am: Mix 1 tbsp of herbal mix for every liter of water and give it all to the chickens. Resume
giving normal drinking water afterwards.
 2pm to 4pm: Withdraw the supply of normal drinking water.
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 4pm: mix 1 tbsp of herbal every liter of water and give it all to the chickens. Resume giving
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normal drinking water afterwards.

 Repeat the process for 5 days.

SILENT INTEGRATED FARM INC.

ORGANIC AGRICULTURE PRODUCTION NC II

How to prevent the Occurrence of Diseases in Chicken?

Not all poultry health problems are caused by infectious agents. Always consider non-infectious
conditions (Management factors or FLAWSS) first:
 Feed Quality
 Lighting
 Air quality and ventilation
 Water quality
 Space (feeders and drinkers)
 Sanitation

o More on preventive scheme

o Give food that will boost the immune system (make antibodies stronger) like OHN Use
LABS to deodorize the farm, to minimize harmful microorganism
o Use other concoctions as source of vitamins to boost immune system like FFJ, FPJ and
FAA
o Maintain general cleanliness of the area (waterers and feeding trough are clean and free
from dung, etc.)
o Regular deworming (1/8 beetle nut/head)

Note: The animal must still be given all appropriate treatment(s). However, once an animal is
treated with a prohibited substance (e.g., antibiotics), the animal and/or its products must not
be sold as organic.

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SILENT INTEGRATED FARM INC.