1. JIRAWAT SEETHAO CPF Thailand (For Indonesia)
BROILER MANAGEMENT
JIRAWAT SEETHAO
CPF Thailand
(For Indonesia)

2. Back To The Basic Houses Preparation and Biosecurity
Chick Quality and Transportation
Feed Quality and Feeder
Water Quality and Drinker
Management and Knowledge
Good Production

3. CHICK QUALITY Broiler placements should be planned to ensure:
✔ Differences in age and/or immune status of parent flocks are minimized.
One parent flock per broiler flock is the ideal.
For large farm complexes, one production house could be considered to be one flock.
การจัดไก่ลงเล้าต้องเป็นลูกไก่จากแม่ไก่ฝูงเดียวกัน หรืออายุเท่าๆกัน

4. PREPARATION FOR CHICK ARRIVAL
Litter material should be spread evenly to a depth of 3–4 in (7.5–10 cm) and then levelled and compacted in the brooding area.
The necessary equipment must be assembled in the appropriate configuration.
วัสดุรองพื้นต้องกระจายให้เรียบร้อย และในพื้นที่กกต้องมีความหนา 3-4 นิ้ว
อุปกรณ์ที่จำเป็นต้องเตรียมให้พร้อม และอยู่ในที่ที่เหมาะสม

5. PREPARATION FOR CHICK ARRIVAL
Equipment in the house (i.e., feeders, drinkers, heaters and fans) should be arranged to allow chicks to maintain body temperature without dehydration and to find feed and water easily.
Configuration will depend on the brooding system and on other equipment being used.
อุปกรณ์ในเล้า เช่น feeder drinkers heaters ต้องจัดเตรียมให้พร้อมและเหมาะสม
เพื่อให้ลูกไก่สามารถรักษาอุณหภูมิของร่างการ และหาน้ำและอาหารได้อย่างง่ายดาย

6. PREPARATION FOR CHICK ARRIVAL
Supplementary feeders and drinkers shouldbe placed in close proximity to the main systems.
ถาดอาหารเสริม ให้วางใกล้ที่ให้อาหารหลัก และที่ให้น้ำเสริมต้องวางให้ใกล้ชิดกับที่ให้น้ำหลัก

7. PREPARATION FOR CHICK ARRIVAL
Houses should be pre-heated for a sufficient period to achieve target house and litter temperatures prior to chick arrival.
Temperature should be monitored regularly to ensure a uniform environment exists throughout the whole brooding area.
ต้องทำการอุ่นเล้าและวัสดุรองพื้นให้ได้อุณหภูมิตามที่ต้องการก่อนลูกไก่มาถึง
ต้องตรวจสอบอุณหภูมิให้มีความสม่ำเสมอตลอดพื้นที่การกก

8. WATER AND FEED
น้ำและอาหาร

9. WATER AND FEED
Prior to chick delivery, a final check must be made of feed and water availability and distribution within the house.
ก่อนลูกไก่มาถึง ต้องตรวจสอบเป็นครั้งสุดท้ายว่า มีน้ำและอาหารให้กินอย่างเพียงพอและทั่วถึง

10. WATER AND FEED
Drinker lines should be flushed and sanitized prior to bird arrival.
The water quality, purity, and temperature must be checked in advance.
Water should be within the correct temperature range (65–75ºF; 18–24ºC).

11. WATER AND FEED
Contaminated water can spread disease and cause diarrhea, leading to dehydration and death in younger flocks.
All chicks must be able to eat and drink immediately on placement in the house.

12. WATER AND FEED
Ideally, the chicks should be placed at the farm and provided water and feed in less than 8 hours from time of hatch.
Longer delays could lead to dehydration and chick weight shrinkage.

13. WATER AND FEED
If the chicks have been in transport for a long period (3 hrs. up), providing water for the first 3 or 4 hours, and then providing feed is suggested.
It is imperative that chicks be encouraged to consume water as soon as possible.

14. WATER AND FEED
add some sort of sweetener substance, like sugar to the water (4% solution) for the first few hours of life.
The sugar helps to replenish the depleted energy in the chicks, and may stimulate the chicks to consume feed.

15. WATER AND FEED
The sweet water can also may loosen up the impacted intestine and prepare the gut linings for the incoming feed.
After the addition of sugar, it is recommended to add a vitamin supplement to the water for the first three days of life, to boost the chicks' vitality.

16. WATER AND FEED
With the exception of water vaccination time, drinking water must be adequately chlorinated.
The chlorine level at the drinker level should be
1PPM-nipple drinkers,
2PPM-plasson drinkers, and
3PPM-trough drinkers

17. WATER AND FEED
A newly hatched chick is 85% water. When 10% of this water is lost, it becomes a cull chick, and when there is 20% dehydration, the chick could die.
It is important to hydrate the chick adequately and promptly.
This will promote feed consumption and better body weights.

18. WATER AND FEED
If water and feed are consumed in sufficient amounts and correct brooding temperature and air quality are provided,
A broiler chick should be able to quadruple(4x) the post-hatch body weight by seven days of age.
DOC =40g
7 Days=160g

19. WATER AND FEED
To monitor if chicks are consuming adequate feed, it is recommended to select chicks and palpate their crops.
The crops should be quite full.

20. How to achieve 4x body weight
1 Proper Feed Allocation X X OK

21. How to achieve 4x body weight
2.Light Intensity at lease 20 lug at feeder level X

22. How to achieve 4x body weight
3. Water available all time

23. How to achieve 4x body weight
4.Temperature adjust properly

24. How to achieve 4x body weight
5.Ventilation

25. WATER AND FEED If the crop feels half empty or empty,
there must be something wrong in the management, and the above-discussed points must be reviewed very carefully.
It is never too late to act and make corrections, but a problem must be detected before it can be corrected.

26. WATER AND FEED
Supplemental feeders should be filled and placed in the brooding area in a proper ratio (e.g. with box lids – 1/100 chicks).

27. CHICK PLACEMENT
If the mixing of chicks from different age breeder flocks is unavoidable, chicks should be grouped by breeder age as much as possible
Ensure light intensity and duration are set prior to chick arrival (2.5 foot candles / 25 lux; 23 hr).

28. CHICK PLACEMENT
Expected delivery time of chicks should be established so they may be unloaded and correctly placed as quickly as possible.

29. CHICK PLACEMENT
The longer chicks are in transport boxes, the greater the degree of dehydration.
This may result in early mortality and reduced growth potential.

30. Normal Mortality

31. Dehydration Mortality

32. CHICK PLACEMENT
Chicks must be tipped quickly, gently and evenly over the brooding area.
Empty boxes should be removed from the house as soon as possible.

33. CHICK PLACEMENT
Chicks should be left to settle for 1–2 hr to become accustomed to their new environment.
After this time, a check should be made to see that all chicks have easy access to feed and water and that chicks are active.
Adjustments should be made to equipment and temperatures where necessary.

34. CHICK PLACEMENT
These checks should be made every 4–6 hr after placement for the first 24 hr.
From two to three days of age, existing feeders and drinkers should be repositioned and adjusted and additional ones introduced as the illuminated area is increased.

35. CHICK PLACEMENT
During the early brooding period, feed should be provided in crumble form on supplemental feeders (1/100 chicks) so chicks have easy access.

36. CHICK PLACEMENT
Mechanical feeders should also be charged before arrival.
Remove 1/3 of the supplemental feeders on each of days 8, 9 and 10.
Chicks should be gradually trained to the main feeding system within the first 10 days of placement.

37. BROODING MANAGEMENT
THE CRITICAL POINT

38. BROODER MANAGEMENT
The objective of proper brooding is to develop appetite as early as possible.
Feed intake will be reduced if chicks are kept at temperatures greater than those appearing in Table 2.2

39. BROODER MANAGEMENT (Ross2003)
Temperature at RH of 60%. See also Table 2.3,

40. BROODER MANAGEMENT Check point 1 ft. from the edge Edge(A) Check
Chick Guard
Edge(A)
Check
Point
Check point 1 ft. from the edge

41. BROODER MANAGEMENT Two basic practices for brooding broilers are:
Spot brooding
Whole/partial house brooding
Both systems are effective in getting chicks off to a good start if managed properly.

42. Brooding

43. BROODER MANAGEMENT
Brooder guards may be employed to assist in controlling early chick movement.
The contained area should be expanded from three days of age until finally removed by five to seven days.

44. BROODER MANAGEMENT
Chicks should be placed evenly throughout the brooding area.
The use of stirring fans will enhance air quality and uniformity of temperature and RH.
Refer to Figure 2.1 for typical spot brooding layout.

45. BROODER MANAGEMENT

46. BROODER MANAGEMENT Heat is provided by conventional canopy brooders.
For maximum effectiveness, brooder guards should be used to keep birds confined to the desired area of heat, feed and water.

47. BROODER MANAGEMENT
In spot brooding, a temperature gradient is provided ( Table 2.2 ).

48. BROODER MANAGEMENT (Ross2003)
Temperature at RH of 60%. See also Table 2.3,

49. Arbor Acre

50. AVIAN

51. COBB 500 Brooding Temperature

52. BROODER MANAGEMENT
For whole/partial house brooding measured at feed and water sources;
For spot brooding, measured at brooder edge. Assumes RH of 60%.
Recommended temperatures will increase or decrease relative to ambient RH. See Table 2.3

53. BROODER MANAGEMENT (Ross2003)

54. Ross 1999

55. BROODER MANAGEMENT
Chick behavior is the best indicator of correct brooder temperature.
With spot brooding, correct temperature is indicated by chicks being evenly spread throughout the brooding area (Figure 2.2).

56. BROODER MANAGEMENT

58. BROODER MANAGEMENT
As with spot brooding, chick behavior is the best indicator of temperature.

59. VENTILATION

60. VENTILATION Air quality is critical during the brooding period.
Ventilation is required during the brooding period to maintain temperatures at the targeted level and to allow sufficient air exchange to prevent the accumulation of harmful gases such as carbon monoxide, carbon dioxide and ammonia.

61. Harmful Gas

62. VENTILATION
Establishing minimum ventilation rates from one day of age will ensure fresh air is supplied to chicks at frequent, regular intervals.
Stirring fans can be used to maintain evenness of air quality at chick level.

63. LIGHTING

64. LIGHTING
Historically, lighting programs have consisted of continuous light regimens to maximize daily weight gain.
These regimens consist of a long continuous period of light, followed by a short dark period (e.g. 0.5–1 hr) to allow birds to become accustomed to darkness in the event of a power failure.

65. LIGHTING
Other lighting programs have been devised to modify growth, minimize FCR or reduce mortality.
To stimulate early feed intake, any lighting program should provide a long day length (e.g. 23 hr light) and adequate intensity for the first seven days.

66. LIGHTING
Light intensity at placement should be 2–2.5 foot candles (20–25 lux) at the feeder level, then be gradually reduced so that by 28 days it is approximately 0.30–0.50 foot candles (3–5 lux).
Light intensity should be uniform throughout the house.

67. Lighting Program - AA

68. AA Lighting Program

69. AA PLUS

70. Hubbard classic and Hi-Y

71. MONITORING EARLY CHICK PERFORMANCE

72. MONITORING EARLY CHICK PERFORMANCE
As a result of continued genetic gains in growth rate, brooding has become an increasingly greater proportion of the life of the flock. In addition,

73. MONITORING EARLY CHICK PERFORMANCE
Seven-day body weight is highly correlated to market age weight.
It is strongly recommended that a sample of each flock be weighed at seven days to evaluate growth performance against standards for the given product.

74. MONITORING EARLY CHICK PERFORMANCE
Scales used should be capable of weighing in 1 g increments.
Minimum sample size should be 1 percent of the flock,
With sampling done in at least three separate areas of the house.
Refer to the attachments for product weight objectives.

75. MONITORING EARLY CHICK PERFORMANCE
A general rule of thumb would be a seven-day target of 4x dayold chick weight.
Average weights below 130 g should prompt investigation as to causative reasons.
Seven days weight below 1g release 6g at 42 days.

76. RELATIVE HUMIDITY

77. HUMIDITY
Relative humidity (RH) in the hatcher, at the end of the incubation process will be high (approx. 80 percent).
Houses with whole house heating, especially where nipple drinkers are used, can have RH levels as low as 25 percent.

78. HUMIDITY
Houses with more conventional equipment (i.e., spot brooders, which produce moisture as a byproduct of combustion and bell drinkers, which have open water surfaces) have a much higher RH (usually over 50 percent).

79. HUMIDITY
To limit the shock to the chicks of transfer from the incubator,
RH levels in the first three days should be maintained near 70 percent.

80. HUMIDITY RH within the broiler house should be monitored daily.
If it falls below 50 percent in the first week, chicks will begin to dehydrate,
Causing negative effects on performance.
In such cases, action should be taken to increase RH.

81. HUMIDITY
If the house is fitted with high-pressure spray nozzles (i.e.,foggers) for cooling in high temperatures, then these can be used to increase RH during brooding.
Chicks kept at appropriate humidity levels are less prone to dehydration and generally make a better, more uniform start.

82. HUMIDITY As the chick grows, ideal RH falls.
High RH from 18 days onward can cause wet litter and its associated problems.
As broilers increase in live weight, RH levels can be controlled using ventilation and heating systems.

83. INTERACTION BETWEEN TEMPERATURE AND HUMIDITY
Chickens lose heat to the environment by evaporation of moisture primarily from the respiratory tract.
At high RH, less evaporative loss occurs increasing the birds’apparent temperature.
The temperature experienced by the birds is dependent on the dry bulb temperature and RH.

84. INTERACTION BETWEEN TEMPERATURE AND HUMIDITY
High RH increases the apparent temperature at a particular dry bulb temperature,
Whereas low RH decreases apparent temperature.
The temperature profile in Table 2.2, assumes RH in the range of 60 percent.

85. Heat Stress Index Calculation
Temperature
%RH oC 40 45 50 55 60 65 70 75 80 85 90 95
100
35.0
37.2
38.9
40.6
42.8
45.0
47.8
50.6
53.3
56.7
60.0
63.9
67.8
71.7
34.4
36.1
37.8
39.4
41.1
43.3
45.6
48.3
51.1
53.9
57.2
60.6
64.4
68.3
33.9
36.7
38.3
40.0
41.7
43.9
46.7
48.9
51.7
54.4
57.8
61.1
65.0
33.3
35.6
42.2
44.4
49.4
52.2
55.0
58.3
61.7
32.8
47.2
50.0
55.6
32.2
52.8
31.7
31.1
30.6
30.0
29.4
28.9
28.3
27.8
27.2
26.7
25.6
26.1
24.4
25.0
23.9
23.3
22.8
21.7
21.1
22.2
20.6
19.4
18.3
16.7

86. INTERACTION BETWEEN TEMPERATURE AND HUMIDITY
Table 2.3 shows the predicted dry bulb temperature required to achieve the target temperature profile over a range of RH.
The information in Table 2.3 can be used in situations where RH varies from the target range (60 percent).

87. INTERACTION BETWEEN TEMPERATURE AND HUMIDITY
If RH is outside the target range,
the temperature of the house at chick level can be adjusted to match that given in Table 2.3.
At all stages, chick behavior should be monitored to ensure chicks are experiencing an adequate temperature.

88. INTERACTION BETWEEN TEMPERATURE AND HUMIDITY
If subsequent behavior indicates chicks are too cold or too hot,
the house temperature should be adjusted appropriately.

89. Conclusion
Before chicks arrive, inspect the house closely to ensure proper setup.
After a poor start, there is little time to compensate for the lost growth as a chick's life is only approximately 1000 hours.

90. Conclusion
Thus, every hour represents 0.10% of the chick's life. In a 24-hour period, 2.4% performance can be lost.
Many producers recognize that performance lost the first day or first week will be reflected in final performance results.

91. FACTORS AFFECTING UNIFORMITY
Achieving maximum potential uniformity in a flock is dependent on several factors.
A partial list of those which have significant impact on uniformity include:

92. FACTORS AFFECTING UNIFORMITY
✔ Egg size variation due to multiple parent source flocks
✔ Hatchery stress
– High hatching temperatures
– Inadequate moisture loss during incubation
– Bacterial/fungal contamination

93. FACTORS AFFECTING UNIFORMITY
✔ Chick delivery stress
– Overheating/chilling during transport
✔ Excessive stocking density

94. FACTORS AFFECTING UNIFORMITY
✔ Brooding management
– Improper feed and water access/management
– Improper temperature and ventilation
– Poor litter conditions (e.g. wet, ammonia, dusty)
– Insufficient light intensity and duration
– Air drafts can cause crowding and lead to feed and
water availability problems

95. FACTORS AFFECTING UNIFORMITY
✔ Poor nutrition
– Low nutrient density
– Mycotoxins
– Poor pellet/crumble quality

96. FACTORS AFFECTING UNIFORMITY
✔ Health issues
– Early disease challenges
– Ineffective coccidiosis control
– Inadequate vaccination programs
(parent and broiler)

97. FACTORS AFFECTING UNIFORMITY
In well-managed flocks, a CV% of <8 percent can be achievedin separate sex flocks which translates to a straight-run uniformity of <14.9 percent.

98. HEAT STRESS

99. HEAT STRESS Heat stress negatively affects growth rate and livability.
Effects of heat stress can be minimized by altering the environment to reduce the temperature experienced by the bird.

100. CONTROL OF HEAT STRESS
Normal body temperature of a broiler chicken is 106ºF
(41ºC).
Absolute temperature at which a broiler is under heat
stress is related to its age, temperature and RH.
As a rule of thumb, for fully feathered birds, a “heat stress index” (RH plus temperature in ºF) of 160 is considered heat stress.

101. CONTROL OF HEAT STRESS
The longer the exposure to high temperatures, the greater the stress and its effects. (See Figure 2.8).

102. CONTROL OF HEAT STRESS

103. CONTROL OF HEAT STRESS
Broilers regulate their body temperature by two methods:
radiation/convection of heat and evaporative cooling through
respiration.
Within the temperature range 55–77ºF (13–25ºC), heat loss is mainly accomplished through physical radiation and convection to the cooler environment.

104. CONTROL OF HEAT STRESS
As the temperature rises above 86ºF (30ºC) the majority of heat loss is accomplished by evaporative cooling and panting, and increased respiration rate.
The relationship between the two types of heat loss and environmental temperature is illustrated in Table 2.4.

105. CONTROL OF HEAT STRESS

106. CONTROL OF HEAT STRESS
Panting allows the bird to control body temperature by evaporation of water from the respiratory surfaces and air sacs.
The process uses energy. In conditions of high humidity, panting is less effective.
Where high temperatures are maintained for long periods, or humidity is very high, panting may be insufficient to control body temperature and the bird may experience heat stress.

107. CONTROL OF HEAT STRESS
As the bird passes into a condition of heat stress, rectal temperature rises, heart rate and metabolic rate increase and oxygenation of the blood decreases.

108. ACTIONS TO REDUCE HEAT STRESS
Lowering stocking density will reduce temperature experienced by the bird.
Birds lose heat by evaporation of moisture during panting and therefore require increased amounts of drinking water.
Adequate fresh water should be available at all times.
Insulation of storage tanks and water pipes will help reduce heat stress.

109. ACTIONS TO REDUCE HEAT STRESS
Digestion generates heat; therefore, feeding during the hottest part of the day should be avoided in open-sided housing.
A significant amount of heat is lost by convection and, at high humidity, convective heat loss becomes more important.

110. ACTIONS TO REDUCE HEAT STRESS
Increasing the air flow over the bird promotes heat loss by convection.
An air flow of at least 500 ft/min (152 m/min), measured just above bird level, provides optimum heat loss by convection.

111. ACTIONS TO REDUCE HEAT STRESS
In open-sided housing, this can be achieved by using supplemental, 36 in (91 cm) fans, placed at an angle of 32º, every 33 ft (10 m) across the house.
Fans should be set to move air in the same direction as the prevailing wind.

112. ACTIONS TO REDUCE HEAT STRESS
High humidity reduces the effectiveness of evaporative heat loss.
The litter is a significant source of moisture in the chicken house, so litter condition should be managed carefully.

113. ACTIONS TO REDUCE HEAT STRESS
Radiant heat from the sun will increase house temperature, particularly if roof insulation is inadequate.
Water sprinklers on the roof ridge will reduce this source of heat.

114. ACTIONS TO REDUCE HEAT STRESS
In open-sided houses, plastic netting hung from the eaves to cover 30 percent of the open area may be used as a screen against radiant heat.
Install tunnel ventilation and evaporative cooling systems.

115. ACTIONS TO REDUCE HEAT STRESS
Refer to AviaTech bulletin on “Getting Broiler Houses Ready for Hot Weather” (Vol I No 3).

116. NUTRITION AND HEAT STRESS
Risks of feed spoilage due to mold growth and/or vitamin loss are increased at high temperatures.
Feed storage time should be minimized.

117. NUTRITION AND HEAT STRESS
The two main changes which can be made to diet composition to partially compensate for heat stress are:
✔ Adjustment of nutrient levels to take account of lower feed intake
✔ Reduction of heat increment of the feed

118. NUTRITION AND HEAT STRESS
Increasing feed nutrient density will be effective in reducing heat stress providing the birds have the capacity to respond by increased growth.
The effectiveness of this treatment will depend on the temperature and the amount of stress experienced by the birds.

119. NUTRITION AND HEAT STRESS
As an approximate guide, feed intake is reduced by 5 percent per degree temperature rise between 90º and 100ºF (32º and 38ºC) compared with 1 percent to1.5 percent between 68º and 86ºF (20º and 30ºC).

120. NUTRITION AND HEAT STRESS
If feed intake is down by 5 percent or 10 percent, then the nutrient concentration should be increased in proportion.
It is particularly important to adjust the amino acid, vitamin and mineral fractions of the feed.

121. NUTRITION AND HEAT STRESS
An increase in amino acid levels may be beneficial if feed intake is reduced due to high ambient temperatures.
Excess protein is broken down and eliminated from the bird by deamination and excretion, processes which have a high heat increment.

122. NUTRITION AND HEAT STRESS
Under all circumstances of heat stress, amino acid requirements should be met at the lowest possible total protein content.
Sources of high quality protein and synthetic
amino acids will help to achieve this aim.

123. NUTRITION AND HEAT STRESS
In addition to minimizing protein excess, the heat increment of the feed may be reduced by substituting good quality fat for carbohydrate.
Fat inclusion may also stimulate intake and, under some circumstances, give a beneficial boost to energy intake.

124. NUTRITION AND HEAT STRESS
Birds suffering heat stress exhibit reduced levels of plasma carbon dioxide and bicarbonate.

125. NUTRITION AND HEAT STRESS
Panting induces respiratory alkalosis, which may be corrected by a variety of supplements to either the feed or the water (e.g. sodium bicarbonate).
There is also a loss of potassium by birds suffering heat stress, which may be corrected by administration of potassium chloride.

126. CATCHING

127. CATCHING AND LIVE HAUL OBJECTIVE
To manage the final phase of the production process so that broilers are transferred to the processing plant in optimum condition, ensuring the processing requirements are met and humane treatment is maintained.

128. PREPARATION FOR CATCHING
When using lighting programs, it is essential to return to 23 hr of light at least two to four days prior to depletion.

129. PREPARATION FOR CATCHING
This will ensure the birds are calm during catching.
A withdrawal ration must be fed in accordance with local legal regulations prior to slaughter to eliminate the risk of controlled feed additive residues in the meat.

130. PREPARATION FOR CATCHING
Feed should be withdrawn 8–10 hr before processing.
This period should include catching, transport and holding time.

131. PREPARATION FOR CATCHING
If feed withdrawal time is prolonged, water absorbed from body tissues accumulates in the digestive tract resulting in reduced yield.
Fecal contamination may also be increased.

132. PREPARATION FOR CATCHING
Unlimited access to water should be available for as long as possible prior to catching to reduce shrink loss.
Prior to catching, all feeding equipment should be raised above head height of the catching personnel (i.e., >6 ft, 2 m), removed from the house or positioned to avoid obstruction to birds or personnel.

133. PREPARATION FOR CATCHING
In larger houses, separation of birds into pens will avoid unnecessary crowding.
It will also allow access to water for birds not immediately due for catching.

134. PREPARATION FOR CATCHING
High humidity reduces the effectiveness of evaporative heat loss.
The litter is a significant source of moisture in the chicken house, so litter condition should be managed carefully.

135. PREPARATION FOR CATCHING
Light intensity within the house must be reduced to a minimum, but must be sufficient to allow safe and careful catching.

136. PREPARATION FOR CATCHING
Blue light has been found to be satisfactory for this purpose.
The best results are achieved when birds are allowed to settle after lights have been dimmed and when there is minimal disturbance.

137. PREPARATION FOR CATCHING
The use of curtains over main doors of the house is helpful when catching during daylight hours.

138. PREPARATION FOR CATCHING
The opening of doors and removal of birds will affect ventilation of thermostatically controlled environments.
The ventilation system should be monitored and adjusted carefully throughout the catching procedure.

139. CATCHING AND HAULING
Most downgrading observed at slaughter will have occurred during the previous 24 hours when birds were being caught and handled.
Catching is an operation which should be planned carefully in advance and supervised closely at all stages.

140. CATCHING AND HAULING
Handling of birds must be carried out by appropriately trained, competent personnel in order to avoid unnecessary struggling by the birds to minimize bruising, scratching or other injuries.

141. CATCHING AND HAULING
Broilers should be held by their feet and shanks, never by their thighs.
They should be caught and held by both legs to minimize distress, damage and injury.
Birds should be placed carefully into modules or crates.

142. CATCHING AND HAULING
Modules have been shown to result in less distress and damage than conventional crates.
Crates or modules should never be overfilled.

143. CATCHING AND HAULING
The number of broilers per crate or module must be reduced in high temperatures.
Transport time should be within current guidelines or regulations.

144. CATCHING AND HAULING
At all times, from loading to the holding sheds, adequate protection from the elements is essential.
Ventilation, extra heating and/or cooling should be used when necessary.
Bird stress will be minimized in trailers designed to provide adequate ventilation.

145. CATCHING AND HAULING
Heat stress will develop rapidly when the transport vehicle is stationary, particularly if on-board ventilation is not available or in hot weather.
Vehicles should leave the farm as soon as loading is completed.
Supplementary ventilation in the holding sheds should be available to inimize heat stress.