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COMMERCIAL BROILERS PowerPoint Presentation
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COMMERCIAL BROILERS

COMMERCIAL BROILERS

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COMMERCIAL BROILERS

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  1. COMMERCIAL BROILERS

  2. SIMILAR BASIC REQUIREMENTS …FOR… BROODING NUTRITION HOUSING AND EQUIPMENT MANAGEMENT

  3. Brooding

  4. WHY IS IT SO CRITICAL ? ALL THE BIRD’S BODY SYSTEMS ARE DEVELOPING

  5. 1-DAY OLD BROILER CHICK RESIDUAL YOLK IMMATURE DIGESTIVE TRACT

  6. Gut development 1 WEEK OF AGE HATCH TOTAL MASS IS 4 FOLD GREATER THAN REST OF BODY

  7. DURING EMBRYOGENESIS THE DIGESTIVE TRACT DEVELOPS BEFORE THE BRAIN

  8. BROODING COMMERCIAL SCALE

  9. BROODING SMALL SCALE

  10. BROODING UNITS LAMP-TYPE BROODER

  11. BROODING BROODING HEAT SOURCES

  12. BROODING UNITS

  13. WHAT IS THE BEST WAY TO DETERMINEIF THE CHICKS ARE COMFORTABLEIN THE BROODER ? THE CHICKS WILL TELL YOU IF THEY ARE COMFORTABLE

  14. BROODING THE CHICKS WILL TELL YOU IF THEY ARE COMFORTABLE

  15. TODAY’S MEAT-TYPE BIRDS GROW VERY RAPIDLY BODY WEIGHT BROODING 1000 HOURS AGE 42 DAYS MOST CRITICAL PERIOD

  16. Gut development ….FACT…. WHEN FEED INTAKE DECLINES GUT DEVELOPMENT DECLINES

  17. Crop fill

  18. NUTRITION

  19. IMPORTANT NUTRITIONAL CONCEPT NUTRITION IS NOT FIXED NUTRITION IS FIXED

  20. NUTRITIONALLY SPEAKING WHAT ARE THE ONLY SIX THINGS CHICKENS NEED ?

  21. CARBOHYDRATE LIPID PROTEIN VITAMINS MINERALS WATER SIX MAJOR NUTRIENTS

  22. VERY IMPORTANT CONCEPT OF NUTRITION TO REMEMBER …..ENERGY IS NOT A NUTRIENT….. IT IS A “PROPERTY” OF THREE NUTRIENTS CARBOHYDRATE LIPID PROTEIN

  23. VERY IMPORTANT CONCEPT OF POULTRY NUTRITION TO REMEMBER MOST POULTRY EAT THE AMOUNT OF FEED THEY NEED IN ORDER TO MEET AN ENERGY REQUIREMENT

  24. IMPORTANT FACT TO REMEMBER …TODAY… FEED COSTS REPRESENT APPROXIMATELY 75% OF THE TOTAL COST OF PRODUCING MEAT AND EGGS

  25. “General Nutrition” “CONVENTIONAL PRODUCTION” 1) USE THE CORRECT FEED FOR EACH AGE & BIRD TYPE STARTER GROWER FINISHER LAYER

  26. GIZZARD & PROVENTRICULUS (VENTRICULUS)

  27. KOILIN LINING

  28. KOILIN LINING OF GIZZARD GROOVES

  29. GRIT FED FOR ONLY ONE PURPOSE NOT NECESSARY IF MASH OR PELLETS ARE FED ALONE

  30. GIZZARD GRIT KOILIN LAYER

  31. HOW MUCH WATER WILL POULTRY DRINK ?

  32. BROILER AGE AND WATER CONSUMPTION BODY WEIGHT

  33. DAILY WATER CONSUMPTION “BROILERS” (UNDER NORMAL CONDITIONS) DAYS OF AGE X 6 ML

  34. Diseases of Poultry

  35. Newcastle diseases Virus (ND/Ranikhet )

  36. Newcastle disease virus (NDV) • A type strain for avian paramyxoviruses. Members of this family have a single stranded, linear, RNA, with an elliptical symmetry. The total genome is roughly 16,000 nucleotides. Replication of the virus takes place in the cytoplasm of the host cell. • This family also includes important viruses such as mumps, human parainfluenza, sendai, simian virus-5 and recently emerged nipah and hendra viruses. • NDV particle

  37. Newcastle Disease (ND) • ND is caused by Newcastle disease virus • A disease with high infectivity. • Mortality rate is extremely high in chicken. • Depending on the virus strain responsible. • Practically, all avian species can be affected.

  38. Clinical symptoms of ND Sudden death with few clinical signs • Respiratory symptoms • Nervous signs • Loss of appetite, depression, and lethargy • Dark greenish diarrhea • Decreased egg production There is a marked hemorrhage of the comb, wattle, and adjacent skin.

  39. Newcastle disease

  40. Newcastle disease

  41. Newcastle disease

  42. Newcastle disease

  43. Newcastle disease

  44. Newcastle disease

  45. Newcastle disease

  46. Zoonotic importance • Newcastle disease Newcastle Disease Virus (NDV) is highly contagious. • Transmission occurs by exposure to faecal and other excretions from infected birds, and through contact with contaminated feed, water, equipment and clothing. • Exposure of humans to infected birds can cause mild influenza-like symptoms and conjunctivitis, an abnormal eye discharge due to inflammation of the membrane lining the inside of the eyelid. • The infection can also cause nasal discharge, sneezing, and pneumonia. Left untreated, the infection tends to become chronic, lasting weeks or months.

  47. Newcastle disease virus (NDV)