A broiler management course is a program designed to educate farmers, poultry producers, and other interested individuals on the best practices for managing broiler chickens. Broiler chickens are raised for meat production and require specialized care to ensure their growth, health, and well-being. The course typically covers various aspects of broiler management, including housing, feeding, health management, and disease prevention. It may also cover topics such as breeding, hatching, and marketing of broiler chickens. Participants in a broiler management course will learn about the different types of broiler housing and the best practices for managing temperature, ventilation, and lighting to ensure optimal growth and production. They will also learn about the various types of broiler feed and how to formulate a balanced diet that meets the nutritional requirements of broiler chickens. Health management is a critical aspect of broiler management, and the course will cover topics such as biosecurity measures, vaccination programs, and disease diagnosis and treatment. Participants will learn how to recognize common health problems in broiler chickens and how to implement preventative measures to keep their flocks healthy. Marketing is also an important aspect of broiler management, and the course may cover topics such as market analysis, pricing strategies, and distribution channels. Overall, a broiler management course provides participants with the knowledge and skills needed to raise healthy, productive broiler chickens, and to operate a successful broiler farming business.

2. Broiler for meat purpose
> 2.0 kg body weight at 42 days (6 weeks)
Layer for egg purpose
About 1.2 kg body weight at 19
weeks old

3. Broiler production
 In this business, volume is necessary to offset the small
unit of profit. (If you raise many broilers you will get
much
more profit)
 With automatic system, one person can easily care for
40-50 thousand birds with little difficulty.
 Profit depends on Every Single factor that affect
production cost.

4. Brood per year (Production cycle/year)
 If growing period is 35 days and down time is 7 days;
Brood per year = 365/(35+7) = 8.69 batch/year
If 10000 broilers per batch, there will be 8.69x10000=86900 broilers /year/house
 If growing period is 42 days and down time is 14 days;
Brood per year = 365/(42+14) = 6.52 batch/year
If 10000 broilers per batch, there will be 6.52x10000=65200 broilers /year/house

6. Broiler Parent Stock (1) Hatching Egg (2) Broiler D.O.C. (3)
Brooding (4) Raising (5) Catching (6)
Broiler Business Flow

7. BREED
(Genetic, Chick Quality)
ENVIRONMENT
(Setup, Adjust)
FEED & WATER
( Quality, Quantity )
MANAGEMENT DISEASE CONTROL
( ISO, Hyg, Sani. Vac. Med )
Key Success in Broiler Business

8. Genetic, Breeder Farm, Hatchery, Chick Quality
Breed
Transportation

9. • Location
• Farm Layout
• House Design
• Equipment
• Management
Temperature
Humidity Light
Ventilation
Environment

10. 4. Good Ventilation
5. Electricity Supply
6. High Land
1. Isolate
2. Good in farm Structure
3. Clean Water Sources
LOCATION
E
W
N
S

11.  The broiler growing farm should be isolated.
 Situated east-west orientation.
 The buildings are best enclosed with a tight fence, lock on
all entrance gates.
 Practice effective precaution measure for entering the
farm.

12. BROILER CHICKEN HOUSE DESIGN
24’
4.0’
3.0’-
2.0’
6.5’
5.0’
Open House

13. Open House (with gable roof for natural air ventilation) Closed House
BROILER CHICKEN HOUSE
DESIGN

14. Types of houses for broilers and roasters
 Open sided house
 At least one half of the front and back of the house is
open
 At high summer temperatures: 75 to 80% of the house
should be open.
 Environmentally controlled house
 Light proof (closed house).
 But artificial light, ventilation by exhaust fan, house
temperature etc. are controlled according to the bird’s
requirement.

15. Broiler growing programme
All-In, All-Out System
 The most practical system.
 Only one age of broilers at the same time.
 All the chicks are started on the same day and later sold
on the same day.
 Followed by cleaning and disinfection period (down
time) before next batch (group) of broilers are started.
 During this period it breaks any cycle of an infectious
disease.
 Next group of broilers has been started with no
possibility of contracting a disease from older flocks on
the farm.

16. Multiple batch system
 Rearing chicks of several ages on the same farm
 Require expert management to control diseases
 Not recommended for novice

17. Weight of mature bird Floor space requirement
(minimum requirement)
Meat produced
lb kg Ft2 per
bird
M2 per
bird
Birds
per m2
Ib per ft2 Kg per m2
3 1.36 0.5 0.05 20.0 6.0 28.0
4 1.82 0.7 0.06 16.7 6.0 30.3
5 2.27 0.8 0.08 12.5 6.0 28.4
6 2.72 1.0 0.09 11.1 6.0 30.2
7 3.18 1.2 0.11 9.1 6.0 29.0
Floor space requirement for broilers and roaster
 Floor space requirement increased with increased weight of mature birds.
 Meat produced per m2 depends on weight of mature birds and birds per m2 (floor
space requirement).

18. Decrease
Growth
rate
Decrease
feed
efficiency
Decrease
feed
consumption
Reducing the floor space will:

19. Increase
mortality
Increase
cannibalism
Increase the
incidence of
breast blisters
Increase the
5% of birds
with poor
feathering
Increase the
condemnation
at the
processing
plant
Reducing the floor space will:

20. Beak trimming in broilers?
 Beak trimming is used to prevent cannibalism.
 Trimming at any age create a stress.
 Reduce feed consumption for several days or longer.
 May require 4 weeks for the birds to assume their normal
growth pattern
 In light tight houses (closed house) by reducing light
intensity may prevent all cannibalism.
 In open-sided houses beak trimming may be necessary
during the warmer season.
 Beak trim at 6 days old get the excellent result.
 Most commonly broilers are beak trimmed at the
hatchery.

21. Formula Raw Material ProcessingQuality Control
Transportation Storage Feeder Feeding
Feed

22. Recommended nutrient level for specific ration
Nutrients Broiler
starter
Broiler
finisher
Duck
starter
Duck layer Quail
starter
Quail
layer
ME kcal/kg 3100 3200 3000 2800 3000 3000
Crude protein % 22 20 22 18 24 24
Energy/protein ratio 140-145 160-165 135-145 150-160 100-130 140-150
Crude fat 3-5 4-7 3-5 3-5 - -
Crude fibre 3-5 3-5 3-10 3-15 - -
Lysine 1.25 1.1 0.9 0.8 1-4 1.1
Methionine 0.5 0.4 0.4 0.3 0.4 0.4
Calcium 1.2 1.0 0.7 2.75 0.8 2.75
Total Phosphorus 0.8 0.7 0.6 0.6 0.65 0.8
Salt (Nacl) 0.25-0.5 0.25 0.25 0.52 0.50 0.5

23. Drinking space for broilers and roaster
Type and
sex
Automatic trough
or regular trough
per bird
Per 1000 birds
In cm 8 ft (2.4-
m) Trough
Dome
type
Cups Drip-
Type
Nipples
Broilers,
Roasters (0-8
weeks)
0.8 2.0 4 16 94 94
Roasters (8
week to
maturity)
1.1 2.8 6 22 138 138
 Chicks have a tendency to drink from specific drinker. Reluctant to change drinker.
If the drinker from that place is removed or run dry it will take time to drink from
another drinker. It may cause stress to the chicks.

24. Feed and water consumption, feed efficiency
 Depends on house temperatures, age and body weight of
the birds.
 If the temperature is not higher than thermal comfort
zone (18.3 -21.1 °C) ambient temperatures have minor
effect on water consumption.

25. Prevent feed wastage
 114 to 227 g of feed per bird can be wasted during 7 weeks if
precautions are not taken.
 This represent 3 to 6 % of total feed.
 Keep the feed level low in feeder
 If the feeders are two-thirds full, 10% of the feed will be wasted
 If full one-half full, 3% and less than one-third full, the wastage will
be about 1%.

26. Feed consumption
Age
(week)
10.0 °C 21.1 °C 32.2 °C 37.8 °C
Kilos Feed/100 Broilers/Day
1 1.68 1.68 1.64 1.59
2 4.54 4.14 4.00 3.96
3 6.68 6.50 6.09 7.64
4 9.41 9.05 8.36 8.64
5 12.09 11.50 10.18 9.50
6 15.00 14.37 12.46 11.23
7 18.2 17.09 14.59 12.91
8 20.20 18.82 16.09 13.96

27. Water consumption
Age
(week)
10.0 °C 21.1 °C 32.2 °C 37.8 °C
Liters water/1000Broilers/Day
1 30 30 34 38
2 45 61 98 182
3 72 95 197 360
4 98 133 273 492
5 133 174 356 644
6 163 216 416 757
7 189 254 462 837
8 216 288 473 863

28. Body weight
Age
(week)
10.0 °C 21.1 °C 32.2 °C 37.8 °C
Kilos body weight at End of the Week
1 0.15 0.15 0.15 0.14
2 0.41 0.39 0.37 0.35
3 0.65 0.70 0.65 0.63
4 0.99 1.06 0.97 0.92
5 1.36 1.46 1.29 1.21
6 1.76 1.89 1.62 1.46
7 2.19 2.34 1.94 1.73
8 2.60 2.78 2.21 1.92

29. Feed efficiency (Cumulative Feed Conversion )
Age
(week)
10.0 °C 21.1 °C 32.2 °C 37.8 °C
Cumulative Feed Conversion at End of the Week
1 0.81 0.80 0.79 0.78
2 1.13 1.05 1.07 1.08
3 1.35 1.24 1.26 1.28
4 1.55 1.41 1.45 1.48
5 1.75 1.58 1.64 1.68
6 1.95 1.75 1.84 1.89
7 2.15 1.92 2.07 2.15
8 2.35 2.09 2.33 2.45

30. Uniformity of the broilers
 Approximately 75% of the males and 78% of the females should be
within 10% of the average weight of each sex for the flock.
Classification Percentage within 10% of mean
sex weight
Male Female
Excellent 86 and above 89 and above
Good 79-85 82-88
Average 72-78 75-81
Fair 65-71 68-74
Poor 58-64 61-67
Very poor 57 and below 60 and below

31. Factors Affecting the Broiler Growth
Stocking Density
Feed Supply
Temperature
Vaccination Status
Lighting
Nutrition
Ventilation
Water
Supply
Health

32. Measured parameter for broiler growing
efficiency
 Mature live body weight
 Cumulative feed conversion
 Age to reach a desired body weight

33.  Broiler problems
 Bare back
 Oily bird syndrome
 Leg and bone problems in broilers
 Scabby- Hip

34. Barebacks
 Due to frequent picking among the birds.
 Some coccidiostats induce a higher percentage of
barebacks due to increased flightiness

35. Oily Bird Syndrome
 Excessive amount of oil accumulated as a fat under the
skin of the broiler.
 Difficult to handle in the processing plant. During the
processing the fat cells was destroyed and large amount of
liquid fat released under the skin. The product is not
attractive.
 Associate in high body fat due to dietary problem

36.  Leg and Bone Problems in Broilers
 Red hocks- occur even in newly hatched chicks
 probable cause – low level of vitamins in breeder feed
 Rickets – soft leg bone, bowed leg, twisted keel, bones have a low calcium content
 Probable causes - Lack of vitamin D3 and nutritional phosphorus, improper
calcium and phosphorus level in the feed, malabsorption of
calcium and phosphorus due to infectious agent.
 Chondrodystrophy (perosis) – disorder of growth plate in hockjoint
 Probable causes - Inadequate manganese or choline in broiler diets.
 Tibial dyschondroplasia – articular cartilage grow downwardi into the shaft of the
tibia, 2.5% of dried brewers yeast to the breeder diet will
completely eliminate this condition in broilers
 Probable causes – genetic, low calcium, high phosphorus ration
 Femoral head necrosis – yellow or brown porous in head of femur. Vaccine
available.
 Probable cause – Viral arthritis caused by reovirus

37. Red hock in broiler chick

38. Rickets in broiler chicks

39. Perosis or slipped
tendon
Curled toe paralysis

40. Tibial dyschondroplasia

41.  Staph arthritis – occur in 2 to 4 week old chicks
 Due to secondary infection after viral arthritis.
 Twisted legs – deformation of the hockjoint, no shortening of leg bone
 Lack of exercise, leg muscle weakness, low feed consumption during hot
weather, new litter
 Osteoperosis – reduced in mass of the bone
 Probable causes – improper mineral deposition in the bone.
 Synovitis – inflammation of the synovial membrane of the joint of the leg.
 Probabale causes – Bacterial infection (staphylococcus , Mycoplasma synoviae),
or viral infection.
 Fragile bones – withdrawal of calcium phosphate from the medullary and cortical
portions of the certain long bones.
 Probable cause – Lack of vitamin D, calcium, or phosphorus in broiler diet

42. Scabby –Hip
 Dermatitis on the hip or thigh of the broilers.
 Scabs develop between the feathers or near the feather
follicles
 Often first appear at 3 weeks of age.
 Females are quite often than male.
 To reduce this incidence:
 increase the floor space allotment per chick
 Provide even distribution of birds

44.  Isolation
 Hygiene and Sanitation
 Vaccination
 Medication
Disease prevention and Control

45. Disease Prevention
 Due to too short growing period, not enough time for broilers to
recover from most disease outbreaks prior to market time.
 Focus on prevention of the disease rather than treatment of the
disease.
 Chicks should be come from Mycoplasma gallisepticum (MG) – free
and Mycoplasma synoviae (MS)- free breeding flocks

46. Vaccination Programme
 No common vaccination programme.
 Practice proper isolation and sanitation.
 To practice vaccination programme consult with specialist
according to local area.
 In most instances, bronchitis, Newcastle disease and Marek’s
vaccines are used for broilers.
 Vaccination creates a stress.
 Be sure to use the fresh and right type of vaccine, according to
directions and at the right age.

47. STRESSORS
Cold
Humidity
Bacteria
Viruses
Protozoa
Loud Noises
Beak
Trimming
Parasites
Poor
Ventilation
Mold &
Mycotoxins
NH3/H2S
Heat
Dust
Vaccination
Rough
Handling
Poor
Sanitation
Molting
Weighing
Pecking
Order
Feed
Restriction
Nutritional
Deficiencies
Poor Litter
Quality
Dirty Water
Crowding

48. Coccidiosis control
 Coccidiosis must be fully suppressed in broilers.
 Because of short growing period of broilers, there is not
enough time for immunity development.
 Withdrawal period – Most coccidiostats must be
withdrawn from broiler feed 5 days prior to slaughter to
allow time for the drug to be eliminated from the tissues.

49. Marketing broilers
 Feed and water withdrawal of market time
 Just prior to marketing the feed must be withdrawal
to lower the contents of the gut so as to reduce
Salmonella contamination during processing.
 Feed withdrawal reduces the live weight (shrink) and
processing yield.
 Withdrawal time 8-9 hours before slaughtering.
 To reduce shrink, water should be available until they
are picked up in the house.

50. Relationship between feed withdrawal time and
live weight loss
Hours held In pens
without feed, but with
unrestricted water, plus
hours held in crates
Live weight loss %
3 2
6 3
9 4
12 5
15 6

51. Preventing bruises at market time
 Eliminate grit feeding at least 2 weeks prior to marketing
time.
 Catch and load the birds at night.
 Allow the feeders to empty about 2 hours before catching.
 Prevent all the factors causing bruise to the birds.

52. Record keeping
 Keep proper record
 Compare with the standards.

53. Producing Squab Broilers
 Squab broiler
 very small broiler
 dressed weight < 0.9 kg
 live market weight 1.02- 1.14 kg
 growing time 4 weeks or 4 weeks and 2 days
 reared in floor system
 the processed broilers are sold as fresh or frozen whole-
body birds, completely eviscerated

54. Roaster Management
 Roaster
 Live weight 2.7-3.6 kg
 Rapidly growing meat type strain
 FCR 2.4
 Growing time 9 weeks for male, 11 weeks for female
 Raised male and female separately
 Sold as whole-body bird.
 High incidence of breast blister downgrades the carcass
at the processing plant.
Roasters: Chickens less than 8 months old and weighing 2.7-3.6 kg

55. How to reduce the breast blisters
 Rear female rather than male
 Keep the litter dry
 Provide 10 cm thickness of litter
 Provide feed more often
 Stir the birds occasionally
 Remove objects or equipment on which the birds can
roost

56.  Surgical Capons
 Surgically castrated male chicken at 2.5 weeks of age
 More tender, juicier and flavourful
 Live weight 5.4 - 6.4 kg at 20 – 24 weeks of age.
 Marketed as whole- body
Capon: a castrated domestic cock fattened for eating.

57.  Chemical Capons
 Hormone estradiol is used; to produce good quality, increased and
uniform deposition of fats.
 Paste like substance, implanted under the nape of the neck
at 4 weeks of age.
 A small amount of hormone is released over 4 weeks period.
 The birds should not be slaughtered at least 6 weeks after
implanting to avoid traces of hormone in the processed birds
 Caution: The use of hormone is illegal in some countries;
check with authorities before using such a programme