by Given Hamanungu (Technical Advisor)

AIM: To promote early development of feeding and drinking behaviour, which will allow the target body weight profile to be achieved with maximum uniformity.

Broiler genetic progress has steadily improved economic performance over the last ten years. One component of this is growth potential, which has increased each year by 60 grams at six weeks of age.

In order to achieve a standard processing weight (of say 2 kg), the age at which a flock of broilers are slaughtered has fallen by, on average, one day per year over this time. Birds of 2 kg that were slaughtered at 49 days in 1988 are now slaughtered at 35 days. The consequence of this change is that the brooding period now takes up a much bigger proportion of the whole growing period and is more important in the final performance of the flock. Over the same ten year period, the equipment used in brooding and starting chickens has changed, and some of these changes have significant consequences for the well-being of the day-old chick.

Before chicks arrive

• Clean and disinfect all housing and equipment, and ensure efficacy of biosecurity operations.
• House and equipment must be cleaned and disinfected thoroughly.
• Spread litter evenly on the floor to a depth of 5 cm a day before chicks arrive.
• Pre-heat the house for 24 hours before the arrival of the chicks.
• The correct starting temperature is around 30 to 32 degrees at bird height.

On arrival of chicks

• Check and monitor the temperature and ventilation to ensure they are correct for development of appetite and chick activity.
• Ensure minimum ventilation.
• Monitor chick behaviour one to two hours after placement to ensure that environmental conditions are correct and access to feed and water is adequate.

The first 14 days

Chicks should be visited as often as possible during the first week and with each visit the following items should be evaluated:

• The development of appetite through good brooding practices.
• Observe chick behaviour and their distribution to adjust their environmental conditions (temperature, ventilation, et cetera).
• Check temperature of chicks’ feet by placing them to your cheek or use a thermometer to determine the brood temperature:
  • Too cold: – Chicks will huddle together, and your operation will not start well. Chilled chicks are destined to die.
  • Too hot: – Repressed appetite, dehydration and slow feathering.
• Watch and listen to the chicks, they will tell you whether they are happy or not.
• Monitor chick start: Assess crop fill during the first 48 hours to determine if chicks have found feed and water.
• The lighting programme should be simple in design and easy to implement:
  • Keep it simple.
  • Exposure to darkness increases late growth of the birds, improves feed efficiency, reduces morbidity, mortality and is necessary for normal behaviour.
  • From zero to seven days of age, chicks should have 23 hours of light and one hour of darkness.
  • After seven days, a period of darkness of two to three hours is likely to be beneficial.
  • When making changes to a lighting programme, it is better to make small changes over a period of two to three days, than to make one abrupt change. 

Continuous checks:

• Light distribution: Should be at least 20 lux in the darkest place in the house.
• Monitor the physical quality of the feed.
• Obtain weekly body weights.
• Continually adjust the height of drinkers and feeders according to bird growth.
• Air quality: Ammonia levels should be lower than ten ppm and carbon dioxide should be lower than 0,3%.
• The house should be devoid of drafts.
• Turn the lights off the second night to establish off time. Once set, this time must never change. Birds get accustomed to when the off time is approaching and will “crop” up and drink before the lights go out.

Visit Tiger Animal Feeds’ main office or sales depots around the country for valuable technical services free of charge, and keep abreast of progress in livestock management information.

Contact Given Hamanungu, Technical Advisor, at +26-097-540-3834 or givenhams@gmail.com for more information.