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    Written G8

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    Melvin Sumalinog

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    Written G8

    Uploaded by

    Melvin Sumalinog
    5 views2 pages

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    WRITTEN G8

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    5 views2 pages

    Written G8

    Uploaded by

    Melvin Sumalinog

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    © All Rights Reserved
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    Perform basic workplace calculations

    ANALYZE RECORDS KEPT IN POULTRY PRODUCTION ENTERPRISE

    The analysis of production should be simple to suit the needs of backyard and small scale poultry raisers. Expenses
    such as depreciation cost and the use of poultry house and interest on capital are not included in the following
    sample analysis.

    A. INPUTS IN PRODUCTION
    In broiler production prospective investors should consider the following consideration before
    going into the business venture.
    1. Costs
     Housing and brooder facilities  Depreciation
     Day-old broiler chicks  Interest on capital invested
     Broiler feeds 2. Returns
     Veterinary vaccines, medicines and supplements  Sales of broilers
     Water  Sale of chicken manure to vegetable growers or
     Heat and light fishpond owners
     Labor  Sale of good-condition empty feed bags

    RECORD KEEPING IN SWINE PRODUCTION


    Keeping accurate and up-to-date record is very important in swine raising operations. It serves as future
    reference for improving the business. It also helps you identify animals to be culled and animals to be
    retained. It also tells whether the project is gaining or losing.
    A. Identification Systems
    A means of animal identification is an essential part of any record-keeping system. The most
    common identification systems are ear notching, tattooing and ear tagging. Other identification
    systems include, naming, color differences, ear shapes, however this is only applicable for small
    number of sows.
    1. Notching Notching- involves cutting small pieces of skin out of the edges of the ears. This is a very cheap method
    of marking using only a very sharp knife. The wounds made by the cutting should be disinfected with iodine. By
    having different patterns of the cuts, these can be used for the identification of pigs.

    Notching step-by-step:
    a. Catch the pig and secure it well.
    b. Clean the ears with methylated spirit.
    c. Clean the knife or pliers to be used for cutting with methylated spirit.
    d. Cut off the edge of the ear flap on the part of the ear that correspond to the number you want to give the pig
    e. Apply some disinfectant like iodine, healing oil or wound spray to the cuts in the ear flap.

    Example of ear notching codes

    The disadvantages of the method are that it takes time 'to read' the patterns (or codes), and that problems can arise
    if the ears are damaged.

    What does record keeping involve?

    Good record keeping means noting down all important details and events, in a simple and clear manner. It can also
    be used to provide and record information for future activities. To keep records, use a notebook or exercise book.

    Records
    1. Litter records
     Birth weight (1.5.kg is good)
     Weaning weight (18kg is good)
    2. Dams record
     Number of piglets weaned per year (18 is good)
    3. Marketing
     Age and weight
    4. Conversion rate
     Pigs that gain more weight from a given amount of food.
     A satisfactory conversion ratio should be 1 kg live weight gain for 3 to 5 kg of
    feed.

    Herd records should include:  Carcass indices of pigs marketed.


     Reproduction Records The data above can be used to compute the
     Females serviced (categorize as to the first and following parameters:
    repeat breeders).  Average litter size born and weight
     Litters farrowed  Average litter size weaned and weight
     Pigs born alive and number born dead  Percentage of pigs born dead
     Feed Consumed  Percentage death loss in any category
     Either herd total or by ration i.e. dry sow, starter
    finisher etc.
     Pigs marketed (sows, boars, market or breeding
    stock)
     Pigs added (breeding stock from outside the herd)
     Market Information
     Age at marketing of at least a sample number of pigs
    and their weight

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