a field practical training

7/28/2019 A Field Practical Training

1/21

A FIELD PRACTICAL TRAINING (FPT) REPORT ON

THE POULTRY UNIT OF ANIMAL SCIENCE

(BROILER STARTER PHASE 0-4 WEEKS)

AHMADU BELLO UNIVERSITY, ZARIA ASS A

PARTIAL FULFILMENT OF BACHELOR OF

AGRICULTURAL (B. AGRIC)

SUBMITTED BY:GROUP 1 MEMBER

COORDINATOR:

DR. P.A ONIMISI

NOVEMBER, 2012


2/21

ACKNOWLEDGMENT

Many thanks goes to the administration of the faculty of agriculture and

department of animal science providing the facilities and equipment used for the

programme, including the birds and their feed which were all absolutely free of

charge special thanks goes to the Head of Department of animal of science Prof.

G.S Bawa who has always been encouraging us in the advancement of the

research work. It is the pertinent to acknowledge the effort of the farm manager,

Mrs Owolabi and Dr. P.A Onimisi who went to the daunting task of

transporting the birds, instructing the student on what to do, making sure that

recommend practise were followed, that every student participated and ensuring

that the entire broiler starter phase was a success.

Finally, I will like to appreciate all 500level students U08AG, you are the

best and special thanks goes to all Group 1 (DIX) member


3/21

TABLE OF CONTENT

Acknowledgment

CHAPTER ONE

Introduction

CHAPTER TWO

Materials and methods

Experimental site

Arrival (Birds) activities

Feed compounding

Post arrival activities

Daily routine activities

Equipment used

CHAPTER THREE

Results and observation

Conclusion

References


4/21

CHAPTER ONE

1.1 Poultry is the category of domesticated birds which some people keep for

the purpose of collecting their eggs, or kill for their meant and or feathers.

These most typically are members of the super order Galloanserae (Fowl),

especially the order galliformes (which includes chickens and turkey) and the

family anatidaw (in order Anseriformes) commonly known as water fowl

(e.g. domestic ducks and domestic geese). Poultry also include other birds

which are killed for their meat, such as pigeons or doves or birds considered to

be game, like pheasants. The term also refers to the flesh of such birds.

The meatiest parts of a bird are the flight muscles on its chest, called

breast meat, and the walking muscles on the first and second segments of its

legs, called the thigh and drum stick respectively. The meat is generally white

meat and is characterised by less oxygen carrying myoglobin than the walking

muscles, or dark meat, and is thus lighter in colour. Dark meat tends to come

from muscles more heavily exercised, which therefore also have more fat stored

in them. This accounts for both dark meats reputation as being sinheal their and

yet more flavourful.


5/21

1.2 SOME BRANCHES OF THE POULTRY INDUSTRY

a. Poultry breeding: this branch specialises in upgrading the genetic make

up of the poultry stock. This branch is responsible for the development of

breeds, strains and hydrides of chicken and turkey that from the backbone

of the poultry industry.

b. Broiler production: This branch specializes in the production of table

eggs. They obtained day old birds, feed them intensively until maturity

and slaughter for meat.

c. Egg production: This branch specialises in the production of table eggs.

They may obtain day birds and raise them till as replacement stocks or

obtain point of lay birds from reputable farms. At the end of the

production year, old birds are slaughtered or sold as pent layers. N

d. Poultry feed manufacturing: This branch specializes in the supply of

feed to the branches where live birds are kept.

e. Marketing: This branch specialises in the marketing of poultry products.

1.3 ECONOMICS IMPORTANCE OF POULTRY TO MAN

1. Source of food, mainly in form of meat and egg.

2. Research and medicinal purpose

3. Socioreligious role.


6/21

4. Poultry droppings in used as manure

5. Poultry species are involved in daily activities of humans.

6. Features from poultry have been used for adornment and ornamental

purposes.

1.4 PROBLEMS OF THE POULTRY PRODUCTION IN NIGERIA

1. Lack of capital

2. Problem of breed with low generate potential

3. Diseases

4. Marketing problems

5. Inadequate supply of food

6. Climatic factors

7. Poor management


7/21

CHAPTER TWO

2.0 MATERIALS AND METHODS

2.1 EXPERIMENTAL SITE

The animal production sub-programme of the 2012/2013 Field Practical

Training (FPT) for the broiler starter phase was conducted at the animal science

emit, samaru at latitude, 11011N and 7

038E, attitude 686m above sea level.A

total of 14 pens were made six pens were in a row and were demarcated from

one another by wire mesh respective on both lefts and right hand side and the

remaining 2 pens were the further demarcated by cartons to form a pen like

cubicle. Lightening bulbs (60 watts) one for each pen which hung 2 meters

from the floor were provided for proper lightening. This activity took place a

week before the arrival of the birds. The pens were numbered 1-12.

2.2 ARRIVAL OF (BIRDS) ACTIVITIES

Prior to the arrival of the birds, wood shavings were spread on the floor

of each pen. Lightening bulbs were put on. The windows of the room were

covered with cartons and sucks to reduce the cold and provide some level of

warmth, a foot bath / dip was constructed. The poultry house was thoroughly

washed with omo detergent and water and was later fumigated with the

germicide izal and morigad and later in that week the group or option

representative were sent to the markets / feed mill to purchase feed ingredient.


8/21

Enough feed to suffice for the might and the following morning was

compounded especially feed type B. feeders and drinkers were placed in the

brood room (pen). The drinkers were filled with water treated with glucose an

anti-stress (so as to relief the birds of pains of a long journey).

The birds finally arrived at about 2:50pm to animal farm transported by

Dr. P.A Ominisi in 5 rectangular carton containing 50 birds each on the

28/09/12. Chicks were then vaccinated with NDV (i/o) 200 dose against new

castle diseases, administered through the eye. Birds were served feed with water

and heat provided for brooding with the aid of a lantern for illumination and

heat at night. This is aimed at inducing the formation of feathers.

On the 29th30

thOctober, 2012, feed was formulated for feed A and C

using on-floor mixing. Medications (Antibiotics, Keprocery) WSP 5g a

prophylactic and multivitamins, vitalyte 3g a stimulant dissolved into 12-13

litres of water and served into the drinkers. On the 1st

October, 2012, some

medications was given as above and birds grouped into twelve pens.

2.2 FEED COMPOUNDING

The feed ingredients brought were taken to the empty store adjacent to

the common or brooding pen. The formula below was used for feed A type

alongside the calculated analysis for the broiler starter phase.


9/21

Table 1: Broiler starter diet

Ingredient rate

Maize 56.00

GNC 20.00

SBC 20.00

Bone meal 3.00

Common slat 0.25

Methionine 0.15

Lysine 0.15

Vitamin premix A 0.25

Total 100.00

CALCULATION ANALYSIS

MEK cal/kg DM 2924

Crude protein % 23.32

Crude fibre % 4.40

Ether extract % 3.79

Calcium % 1.25


10/21

Phosphorus % 0.89

Lysine % 1.27

Methionine % 0.45

The compounded feed was collected in Jute Bags, daily activities

commenced and the class was divided into 12 groups each group having 8

members with 2 members in each group reporting to the farm in the morning

and evening. (8:8: 30am and 5:45pm6:15pm) respectively.

2.3 POST ARRIVAL ACTIVITIES

On the 1st

of October, 2012. 16 chicks from the brooding pen were

weighed out for group one and allocated to feed A of the broiler starter diet..

Number of bird in group 1 = 16

Weight of 16 birds = 1250g

Weight per bird = 1250 = 78.13g/bird

16


11/21

1. Medication chart

Days Drug Rate of dilution Litres of water

12-13L

29/09/12 - 03/10/12 Kepmerg and

vitalyte

5 grams and 2

grams of vitalyte

Keprocess

6/10/1210/10/12 Vitalyte 5 grams of

vitalyte

1213 litres

24/10/1228/10/12 Amprolium

or

coccidiostat

2530g 50 litres


12/21

2. Vaccination chart / schedule

Days Age of flock Vaccination Route / dose

28/09/12 Dayold New castle i/o Intra-ocular 200

dose, 10m/s

normal saline

water.

05/10/12 710 days 1st

Gamboro

vaccine infections

bursal disease

vaccine (IBDV)

200 dose / 10mls

of saline water.

Eye drop or intra-

ocular

12/10/12 14 days NDV Lasota

new castle disease

vaccine (NDV)

400 dose / 4 litres

of normal saline

water orally

19/10/12 2n guinboro

vaccine

400 dose / 4.2

litres of normal

saline drinking

waters.

29/10/12 NDVLasota 400 dose / 4.2

litres of normal

saline water.


13/21

2.4 DAILY (ROUTINE) ACTIVITIES

The group one members performed the following routine activities as

summarised below:

- Chicks were fed twice a daymorning and evening- Drinkers were washed thoroughly without detergent and filled with fresh

water.

- Stores and lantern were lighted for the firsttwo weeks (about 6.15pm inthe evening) and put off every morning around 8:00am.

- Pens surrounding were swept and wood shavings returned back into thepens

- The pens swept daily- Morning activities commenced latest 8am.- Evening activities commenced, latest 6pm

2.5 EQUIPMENT USED

- Drinkersto supply fresh water and medications to birds.

- Feedersto supply feed to the birds

- Stovesto provide warmth

- Lanternfor illumination and warmth in case of absence of power.

- Broomfor sweeping pens.


14/21

- Bucketfor fetching water

- Weighing scale: for measuring or weighing feed ingredients in kilograms

and birds.

- Shovel: used for onfloor mixing of feed.


15/21

CHAPTER THREE

3.0 RESULT AND OBSERVATION

3.1 RECORD OF OBSERVATION

a. 29 member of birds were recorded as mortality at the end of the broiler

starter phase.

b. Minimum feed wastage due to proper management

c. Rodents (rats) feeling on the feed.

d. Birds continuously dropped feed and nood shavings into the drinkers,

thereby impeding the flow of water.

e. The birds were highly adapted to the weather and showed no symptom of

disease except for coccidiosis disease at the third week.

f. Rate of feeding was high

3.2 RESULT

Initial weight of birds = 1.25kg

Feed supplied = 0

Feed left over = 0

Number of birds = 16


16/21

Work Weight gain

(kg)

Left over

(kg)

Number of

birds

Feed

supplied

1 3.00 1.0 16 4

2 6.80 0.35 16 6

3 10.00 0.30 16 9

4 14.00 2.75 16 14

5 19.00 4.8 15 18

9.2kg 47kg

a. Feed consumed for broiler starter phase = feed suppliedfeed left over

Number of birds

b. Weight gain for broiler starter phase = final weightinitial weight

Number of birds

c. Feed conversion ration (FCR) = feel consumed

weight gain

d. Feed efficiency conversion ratio (FECRR) = weight gainfeed consumed


17/21

WEEK 1

a. Feed consumed for broiler starter phase = 4000 - 1000 = 187.5g

16

b. Weight gain for broiler starter phase = 3000 - 1250 = 109.38g

16

c. Feed conversion ration (FCR) = 187.5g = 1.71

109.38g

d. Feed efficiency conversion ratio (FECRR) = 109.38g = 0.58

187.5g

WEEKS 2


16

b. Weight gain for broiler starter phase = 6800 - 3000 = 237.5g

16


237.5g

d. Feed efficiency conversion ratio (FECRR) = 237.5g = 0.67

353.125g


18/21

WEEKS 3


16

b. Weight gain for broiler starter phase = 10,000 - 6800 = 200g

16


200g

d. Feed efficiency conversion ratio (FECRR) = 300g = 0.37

543.75g

WEEKS 4


16

b. Weight gain for broiler starter phase = 14000 - 10000 = 250g

16


250g

d. Feed efficiency conversion ratio (FECRR) = 250g = 0.36

703.125g

The feed conversion ratio (FCR) for 04 weeks = 1.71 + 1.49 + 2.81 + 2.72


19/21

4

= 8.73

4

The feed to gain ratio or feed conversion ratio for the broiler starter phase ==

2.18

CONCLUSION

Broiler starters chicks are birds with high and promising potential in the

different ecological zone of the country. The result obtained shows that with

more effective management practices. Broiler starter production can go a long

way to supplement quails as one of the major source of animal protein.

From the result of the Feed Conversion Ratio (FCR) of 2.18, it simply

infer that 2.18 feed consumed will produce 1kg of meat.

RECOMMENDATION

1. Students should be taught the technical know how of proximateanalysis of food.

2. The number of students entering the pen should be regulatedoptimally.

3. Vaccination schedules should be strictly adhered to.4. A modernized equipped poultry house should built.


20/21

5. The footbath / dip should be changed every hour to avoid carryingdirts and sand into the pens.

6. Noise made in the poultry house should be regulated.


21/21

REFERENCES

Bawa S.G. Lecture notes in feeds and feeding; ANSC 302.

DLS (2002): Department of livestock service report, 2002.

Huque, Q.M.E (2001): Poultry industry in Bangladests and strategies for its

improvement. Proceedings of WPSA BB seminar held in Dhaka

a field practical training

Documents