1. Raising Poultry and Fowl Janet Pfromm Agriculture Educator CCE of Chenango County

2. Where to Begin Research Intern at an existing business Develop a Business Plan

3. Getting Started Buying chicks, poults, ducklings, and goslings Hatching your own eggs

4. Raising Your Birds Brooding First 2 weeks Moving to Coop or Pasture Housing Feeding

5. Brooding Free from drafts, heat lamp, cardboard boxes, litter, feeder, and waterer

6. Housing Requirements (at mature or market size) ChickenTurkeyDuckGoose Living space 1.5-4 sq. ft. per bird 8 sq. ft. per bird 2 sq. ft. per bird 5 sq. ft. per bird Feeder Space 4 in. per bird 6 in. per bird 3 in. per bird 5 in. per bird Water Space 1-1.5 in. per bird 1.5 in. per bird 1-2 in. per bird 2-3 in. per bird Pasture Size 500 broilers 1500 layers 250 birds/acre 30-40 birds/acre 30 birds/acre

7. Housing

8. Feeding LayersMeat Chickens16% lay ration (2 lbs/bird/week) (2lbs/1lb of weight gain) Turkeys26% growing ration after 4 wks of age, decrease protein as bird reaches market weight. Ducks16-20% layer ration 15-18% growing ration (dependent on grass avail) Geese15-18% growing ration (dependent on grass avail) All young birds should be a fed starter mash designed for the species. All should have free access to water at all time.

9. Meat Vs. Eggs Birds raised for meat are bred and fed for fast growth. Chickens (broilers): 4 lbs at 7-9 weeks 12-20 lbs at 12-20 weeks (roasters) Turkeys: 40 lbs at 22 weeks (toms) 24 lbs at 20 weeks (hens) Ducks: 5-7lbs at 8-9 weeks Geese: 6-12lbs at 15-20 weeks

10. Meat Birds Embden Pekin Large White LeghornBlue Orpington

11. Laying birds mature later than meat birds. Not all layers are created equal! - Chickens will lay more than both ducks and geese - Chicken: 18-20 dozen/year - Duck: 12-16 dozen/year - Geese: 6 dozen/year - Breed differences among species Day length stimulates egg laying - Use of artificial light

12. Egg Differences

13. Laying Birds Khaki Campbell Leghorn Ancona

14. Signs of Nutritional Problems Crusty Beak Eyes are Dull and Dry Feathers Lack Brightness of Color Cracked Feet Droopy Wings Decrease in Egg Production Poor Growth and Lack of Vigor Unexplained Death

15. Disease Problems Bio-security –Sanitation –Restricting Human Access Isolate new birds for one month Dispose of any birds after death Pullorum-Typhoid Testing: Must be done on poultry and waterfowl that are being shown at the county fair. Characteristics: Gasping for air

16. Molting Natural Shedding and Renewal of Feathers Usually Occurs with shorter day length (Fall) –Signs of Molting will be a dullness in plumage During a Molt: –Egg Production will Decrease –Protein Needs will Increase

17. Organic and/or Pastured Poultry Organic –Pastures need to be certified as Organic in order to label your product as “Organic” –This can be an expensive process for only a few birds. –“Farm Grown” “Farm Fresh” “Locally Grown”

18. Things to Consider Organic and/or Pastured Poultry Nutrient Distribution on Land Poultry can not survive on Grass, grains are necessary for growth Predators can be a concern Escapees Fencing For more info: Contact NOFA NY 607.724.9851 www.nofany.org

19. End Products

20. Questions??? Janet Pfromm Agriculture Educator Cornell Cooperative Extension of Chenango County 99 N. Broad St. Norwich, NY 13815 607-334-5841 - Extension 12 607-336-6961 Fax jlp27@cornell.edu