1. One of the fastest growing segments of the animal industry
The Poultry Industry
One of the fastest growing segments of the animal industry

2. Modern Breed of chickens
Single Comb White leghorn

3. Modern Breed of chickens
Single Rhode Island Red

4. Modern Breed of chickens
New Hampshire

5. Modern Breed of chickens
White Plymouth Rock

6. Modern Breed of chickens
Cornish

7. Modern Breed of chickens
Barred Plymouth Rock

8. Modern Breed of chickens
Light Sussex

9. Modern Breed of chickens
White leg horn

10. Poultry
Broiler
Layer

11. Poultry
Desi Breed
Desi Breed

12. Chicken Anatomy

17. Chicken Digestive system

18. Chicken Respiratory system

19. Chicken Respiratory system
The respiratory cycle of birds consists of two inhalations and two exhalations. During the first inhalation, air passes from the nares, through the larynx and trachea, into the caudal air sacs (abdominal air sacs). From here, air is pushed into the lungs during the second exhalation. In the lungs, oxygen and carbon dioxide are exchanged at the junction of air and blood capillaries. Unlike mammals, birds do not have alveoli-air capillaries formed from the branching of bronchi and bronchioles are the avian functional equivalent to alveoli. Following gas exchange in the lungs, oxygen-poor and carbon dioxide-rich air is drawn into the cranial air sacs (cervicocephalic, clavicular and thoracic air sacs) during the second inhalation. The second exhalation then pushes air from the cranial air sacs through the syrinx, into the trachea, and finally through the nasal cavity and out to the environment through the nostrils. Because birds have air sacs that reach into some bones (the clavicular air sacs extend into the humerus and the cranial abdominal air sacs extend into the femur), and have no diaphragm, it is possible for respiratory infections to spread into the abdominal cavity and bones.

20. The Broiler Industry
Today, almost all of the poultry is raised in large operations
The term broiler refers to chickens which are about 7-8 weeks of age and are raised for meat.
Generally lighted 24 hours a day
Helps cut down on cannibalism
Process begins with the production of eggs that will be hatched into chicks.
Parents are selected from breeds that are large and muscular
Most are hybrids derived from mating of different breeds
usually mated through artificial insemination results in hybrid vigor

21. Egg Production
Eggs are expelled from the hens body and the embryo develops outside the mother’s body.
Eggs are encased in a hard shell and can weigh several ounces
Process begins with the release of the ovum (yolk) from the ovary
If the female has been mated, the ovum will be fertilized within the infundibulum.
The albumin or white of the egg is secreted by cells in the magnum.
Chalazae is formed, It is a ropelike substance which holds the yolk in place in the center of the egg.

22. Egg Production
Inner and outer shell membranes are formed in the isthmus
The shell is formed in the uterus
In hours the shell is completed and moves to the vagina and out of the hens body.
Some facilities collect eggs with the use of a conveyor belt
The egg rolls out of the nest box and onto the belt
Eggs must be kept clean and free from contamination

23. Egg hatching
Eggs are stored at degrees until being placed in the hatchery
within 48 hours after incubation begins the embryo has developed a circulatory system
Circulatory system sustains life by carrying nourishment from the yolk to the embryo
Eggs are turned at least two times per day
Turning eggs keeps the embryo from sticking to the inside of the shell
By the end of the first week, embryos are recognizable as chickens

24. Egg hatching

25. Egg hatching After two weeks, the chicks are covered with down
incubation takes about 21 days.
After hatching, chicks are removed from the incubator, dried off, cleaned, and placed in a warm dry environment.
The chicks are sexed and separated into groups.
At one day of age chicks are vaccinated and the beaks are trimmed to prevent canabalism.
Chicks are then placed in ventilated cardboard boxes to be shipped to the broiler house.

26. Broiler Breeder Selection Keep - Cull

27. Broiler Breeder Placement
Is this chicken keep or cull?
Cull
Keep
If Cull, choose a reason
A. Cross Beak

28. Broiler Breeder Placement
Is this chicken keep or cull?
Cull
Keep
If Cull, choose a reason
A. Cross Beak
B. Discolored or swollen hocks
C. Leg or foot abnormalities

29. Broiler Breeder Placement
Is this chicken keep or cull?
Cull
Keep
If Cull, choose a reason
A. Cross Beak
B. Discolored or swollen hocks
C. Leg or foot abnormalities

30. Broiler Breeder Placement
Is this chicken keep or cull?
Cull
Keep
If Cull, choose a reason
A. Cross Beak
B. Discolored or swollen hocks
C. Leg or foot abnormalities
D. Crooked toes, greater than 90º

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

32. COMMERCIAL BROILERS

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

34. Brooding

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

36. 1-DAY OLD BROILER CHICK
RESIDUAL YOLK
IMMATURE
DIGESTIVE TRACT

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

38. THE DIGESTIVE TRACT DEVELOPS
DURING EMBRYOGENESIS
THE DIGESTIVE TRACT DEVELOPS
BEFORE THE BRAIN

39. BROODING
COMMERCIAL SCALE

40. BROODING
SMALL SCALE

41. BROODING UNITS
LAMP-TYPE BROODER

42. BROODING
BROODING HEAT SOURCES

43. BROODING UNITS

44. THE CHICKS WILL TELL YOU IF THEY ARE COMFORTABLE
WHAT IS THE BEST WAY TO DETERMINE IF THE CHICKS ARE COMFORTABLE IN THE BROODER ?
THE CHICKS WILL TELL YOU
IF THEY ARE COMFORTABLE

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

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

47. WHEN FEED INTAKE DECLINES GUT DEVELOPMENT DECLINES
….FACT….
WHEN FEED INTAKE DECLINES
GUT DEVELOPMENT DECLINES

48. Crop fill

49. NUTRITION

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

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

52. SIX MAJOR NUTRIENTS
CARBOHYDRATE
LIPID
PROTEIN
VITAMINS
MINERALS
WATER

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

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

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

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

58. GIZZARD & PROVENTRICULUS

59. KOILIN LINING

60. KOILIN LINING OF GIZZARD
GROOVES

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

62. GIZZARD
GRIT
KOILIN LAYER

63. HOW MUCH WATER WILL POULTRY DRINK?

64. BROILER AGE AND WATER CONSUMPTION
BODY WEIGHT

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