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BROILERS PRODUCTION



BROILERS    
The term broiler is applied to chicks that have been bred for rapid growth. Broiler strains are based on hybrid crosses between Cronish Whitem New Haspshire and White Plymouth Rock. In broiler production, there are 2 main production phases.
1.     Keeping of parent stock and production of day-old-chicken (D.O.C) and
2.     Growing and finishing of broilers
The main factors of economic interest in broilers are to attain market of 1.6 to 2Kg in eight weeks, good body conformation, high efficiency of feed utilization and low mortality. The broilers consume about 4.5Kg feed with a conservation efficiently of 2:1 to 5:1, the faster the growth rate the better the efficiency. Feed account for 70% or more of the cost of producing broilers. Mortality should not exceed 5% to minimize the cost of chicks which accounts for up o 20-25% of the productions cost of broilers.

Broilers require higher levels of certain nutrients like protein with the amino acids
and also energy. Broilers chicks require a higher starting temperature of about 35o C reduced gradually to environmental temperature. The broiler can be store at the higher rate with higher ventilation rate and a narrow house not exceeding 7.2m. free of internal fittings and partitions that may impede straight-through ventilation. Traditionally, broilers are reared on deep litters, cage is rarely used except if it for experimental purpose. The floor must not be too hard because it can cause breast blisters, cyst-like growths on the keel which disfigure and cause carcass downgrading. Mass brooding is good for broilers and heat may be provided by hot air flowing across the floor with a progressive drop in temperature as the birds grow older. A batch system of broiler production involves the cropping of all the chicks at one time and thorough cleaning and fumigation of the house.

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