raising poultry in small flocks - oregon state university ... · (1)the keeping of fowl and poultry...
TRANSCRIPT
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Raising Poultry In
Small Flocks James Hermes PhD Department of Animal and Rangeland Sciences OSU
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Our Direction Today Discuss poultry production Small Scale Hobby and/or Commercial Poultry Production
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Getting Started
What do you want to produce? Eggs, Meat, Feathers, Pelts, Breeding
Stock, Fancy birds, … Identify Hobby or Market Select the birds to satisfy Standard Breeds or Crosses
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What breed should I raise? Exhibition >400 breeds and varieties Recreation Standard breeds and crosses Meat Few breeds and crosses Eggs All breeds Economic meat production Cornish Cross Economic egg production White Eggs SCWL Brown Eggs Production Red
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Urban Poultry Considerations City Ordinances Each jurisdiction is different
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If the property is less than 20,000 square feet in area, any two of the following four categories of animals are allowed: 1. Chickens and Domestic Fowl (quails, pheasants, ducks, pigeons, and doves). Up to 6 over six months of age and 6 under six months of age. No roosters, geese, peacocks, or turkeys allowed. 2. Rabbits. Up to 6 over six months of age and 6 under six months of age. 3. Miniature Goats (pygmy, dwarf, and miniature goats). Up to 3 provided that males are neutered. 4. Miniature Pig. One up to 150 pounds. If the property is 20,000 square feet or greater in area, please contact Land Use staff at 541-682-8336 or [email protected] for additional animal allowances, honey beehive allowances, and setback requirements.
Poultry in Eugene
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# of Adult Animals Minimum Lot Size 1-4 None 5 10,000 square feet 6 or more +1,000 square feet/each
animal
(1)The keeping of fowl and poultry shall be limited to the following:
The number of permitted young shall be limited to three times the number of permitted adult animals.
(2)Roosters over the age of six months are not permitted. (3) The offenses specified in subsections (1), (2) and (3) are also punishable as a violation and may include a fine not exceeding $720.00 pursuant to SMC section 1.205. [Section 5.408 amended by Ordinance No. 6169, enacted May 15, 2006.]
Poultry in Springfield
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Urban Poultry Considerations Regulations vary: No livestock (including poultry) Specific number of chickens ( 3 to 6) Number may vary based on lot size No Roosters Etc.
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Urban Poultry Considerations Space Requirements: 1 sq. foot per pound of body weight for permanent indoor confinement areas 3 cubic feet of air (total enclosed space) per pound of body weight for permanent indoor confinement quarters.
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Urban Poultry Considerations Set Backs Check your city regulations Property line setbacks vary No matter what: Be a good neighbor. .
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Urban Poultry Considerations Be careful when allowing chickens to roam free. Check ordinances. Keep them on your property Store feed in rodent proof containers.
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Urban Poultry Considerations Clean litter and animal waste on a regular basis and dispose of promptly and properly. Appearance and Property Values Noise, Flies and Odors
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Urban Poultry Considerations Finally, Problems are complaint driven: Strong fences make good neighbors
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The Birds
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What kinds of chickens should I get? Egg layers Cross Breds Pure Breds (Fancy Chickens)
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Standard Breeds
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Best Production Breeds Eggs Meat
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Large Fowl vs. Bantams
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Genetic Mutations
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Commercial or Heritage? Abbreviated Definition: A Heritage Egg can only be produced by an American Poultry Association Standard breed. A Heritage Chicken is hatched from a heritage egg sired by an American Poultry Association Standard breed established prior to the mid-20th century, is slow growing, naturally mated with a long productive outdoor life. The American Livestock Breeds Conservancy, 2013
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Breed Crosses “Sex-Links” Cross between two American Heavy Breeds
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Poultry Management
Standard Free Range Pastured Organic…
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Important Note: Free Range or Pastured = Organic Organic means No synthetic feeds or additives Trace minerals and vitamins OK
No or limited pharmaceuticals Vaccines OK Certain management conditions Accommodate natural behaviors Density Outside
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Management What do birds need? Feed Water Protection Environment Predators Disease Causing Organisms
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Obtaining Chicks Feed store (mid March – mid May)
Ask for source Mail order Ask for Vaccinated Stock NPIP Pullets only Hatch your own Broody Hen or incubator
Male Female
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Requirements of brooding Before placing birds Bedding (litter) Agricultural waste products Characteristics of a good bedding. 2-4 inches on floor
Shavings (soft wood) Sawdust from sawmill Chopped grass straw
Soft Absorbent Insulator Doesn’t Pack Non-Toxic Inexpensive Available
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Placing Chicks – Brooding
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Heat Warm-blooded (endothermic or homeothermic) At hatch – Incomplete homeotherms
Chicks require supplemental heat 3-8 weeks (depending on conditions)
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Source of Heat Most common Heat lamps (high cost per bird) Non-coated bulbs only White vs. Red lights
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Brooding Temperature Rule of Thumb
95 degrees start lower 5 degrees per week
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Heat Placement Warm and Cooler areas
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Containment Chicks sometimes get lost
Corner Guards may be sufficient
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Containment Chicks sometimes get lost
Draft Shield (brooder guard)
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How much heat? Rule of thumb
95oF Start Drop 5oF per week
110 95
80
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How much heat? Chick Behavior
xxx xxx
Too Cold
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How much heat? Chick Behavior
Too Hot
xxx
xxx
x x
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How much heat? Chick Behavior
xxx xxx
Too Drafty
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How much heat? Chick Behavior
x
Just Right
x
x
x x
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Brooder Setup Feed and Water
Troughs “Box Lids”
Quart and/or Gallon Jugs
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How Much Feed and Water Space
So all can eat and drink at same time Increase space with age and Bird size
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Ventilation Exchanging air
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Light Color Intensity Photoperiod
Daylength or Day vs. Night Hours of Light in 24 hours Circadian Rhythms Long days = Egg Production Short days = No Egg Production 12 Hours
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Light for Layers
Photoperiod most important for Layers Keep them natural daylength until 17 to 18 weeks Keep them on long daylength (> 12 hrs/day) for egg production Low intensity white light Allow birds to pause/molt during 2nd winter Natural light mid Nov to late Dec (short days) Long days after
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Dawn
12 hours
6 Hours 18 hours 24 Hour Clock
Natural Day Lengths Grants Pass, OR
December 21
June 21
Mar 18 Sept 25
15 hr 15 min
9 hrs 6 min
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Production cycles – natural light
0102030405060708090
MayJuly
SeptNov
JanMar
MayJuly
SeptNov
JanMar
May
Natural Light Added Light
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Other Management Items Housing Nests Roosts Picking Control Coccidiosis Parasites Internal Worms
External Mites and Lice
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Nests Concentrates eggs for collection Keeps eggs cleaner 1 nest (1’x1’) for every 4 hens
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Roosts Concentrates night time droppings Less stressful place for birds to sleep
18” – 36” off the ground Enough space for all birds
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Picking Aggressive Behavior Localized feather loss Nearly always picking
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Cold Weather can result in - Frostbite
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Coccidiosis Protozoal Disease – Emeria sp. 7 species of concern. Treatment – Feed medicated feeds to young chicks. Older birds – Drugs available – usually no necessary in older birds. Prevention: Management Immunity
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Worms and Worming Round Worms Tape Worms
Treatment: Dibutyl dilaurate Piperazine
Diagnosis: Apparently healthy Big appetite Thin birds
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External Parasites Mites
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External Parasites Lice
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External Parasites Control
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Feeding
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Starter Chick diet Grower/Developer Juvenile diet Layer Birds in production Nutrient levels based on Species/Breed Layers, Broilers, Turkeys, Gamebirds… Scratch* Corn/Wheat Oyster Shell Layer – shell quality Grit “Teeth” Balanced diet All needs at proper levels *Not a balanced diet
Available Prepared Diets
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Form of Feed
Mash Crumble Pellet
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Supplementing Prepared Diets
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Water Rule of Thumb
2:1 water to feed
Increases and decreases with ambient temperature
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Typical Pastured Diets
Corn Meal 60.5% Peanut Meal 11.5 SBOM 6.6 Roasted Soy 5.6 Meat and Bone 6.9 Fish Meal 3.9 Alfalfa Meal 2.6 Kelp Meal 1.5 Brewer’s Yeast 0.67 Probiotic 0.26
Triticale 69.8% SBOM 24.9 Alfalfa 4.7 Calcium 0.3 Vit Pak 0.1 XP4 Phosphorus 0.2
(Salatin) (Wieck)
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Pastured Poultry ? Most small flocks
would be considered pastured!
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What is Pastured Poultry?
Production of poultry so that they have ready access to pasture during their growth and production phase of life.
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Further than “Free Range”
FREE RANGE or FREE ROAMING:
Producers must demonstrate to the Agency that the poultry has been allowed access to the outside
USDA (FSIS) Web site 2011
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Pastured Poultry = Organic
Some growers produce“Organic” Poultry
Others do not USDA Organic
Standard
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What is the real difference?
Birds have more space Fresh air and sunshine (rain) After 3 weeks of age Clean bedding daily Grass, seeds, insects
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What about:
Organic Poultry Production
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Organic Production must be Certified
Oregon Department of Ag
Oregon Tilth
Stellar Certification Services Inc.
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Application Inspection Review by committee Resolution Certification
Basic Process of Certification
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Fees
Variable Several Hundred to Thousands
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Organic Requirements
National Organic Standards
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Basic Requirements
Origin of the birds Poultry must be under continuous organic management beginning no later than the second day of life.
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Basic Requirements
Feed Organic livestock must be fed a total feed ration composed of certified organic feed, including pasture and forage.
Non-synthetic and synthetic substances allowed under § 205.603 may be used as feed additives and supplements.
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Basic Requirements
Feed Vitamins OK Amino Acids Not OK
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Basic Requirements
Health care practices Preventative practices must be the primary practice, Parasiticides may not be used on organic slaughter animals.
Antibiotics and hormones are prohibited. Health treatments must be nonsynthetic materials, or synthetic substances as provided for on the National List under §205.603
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Basic Requirements Livestock living conditions —Organic livestock must have access to the outdoors, shade, shelter, exercise areas, fresh air, and direct sunlight suitable to the species, its stage of production, the climate, and the environment, including access to pasture for ruminants.
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Results of Organic Production
Reduced Productivity Increases Morbidity Increased Mortality
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Results of Organic Production
$99.00 on sale for $79.00 4lb carcasses = $6.58/lb $14.94 shipping
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Results of Organic Production
Reduced Productivity Increases Morbidity Increased Mortality
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Processing
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Processing
Necessary in both Egg and Meat Production Prepares the product for sale to consumers
Considerations Consumer
Legal Requirements
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State Requirements for Egg Producers
Oregon Sell from home or delivery Nest run (not graded) No regulations Washington less than 3000 hens no license
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New Federal Regulations
Testing of facilities for S. e. All flocks over 3000 hens
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Consumer
Important Issues Appearance High quality Safe Food Borne Disease (Salmonella, Listera, Campylobacter)
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Eggs
Nest Clean Eggs are best Provide one nest for each four hens. Begin training the pullets to the nest before they start to lay. Clean nests once a week. Gather eggs twice in the morning and once in the
afternoon. Separate dirty and clean eggs at the time of gathering.
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Eggs Wash dirty eggs in water
that is 110° to 120°F. Do not soak eggs before or
during washing. Change the wash water
after each 3 to 4 dozen eggs cleaned.
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Eggs
Rinse each egg in clean water, dip in a sanitizer and air dry.
Keep eggs in a closed container in the refrigerator.
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Meat Processing State Requirements
Oregon Federal Exemptions Apply 20,000 chickens per calendar year (5,000 turkeys) Processors own production Sanitary Facility Label properly Sell in state
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Meat Processing
Killing Feather Removal
Eviscerating Cleaning Chilling
Packaging
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Killing Modified Kosher Stunning Electric or other Exsanguination Cut the jugular vein and carotid artery Death from loss of blood (~50%)
Stunning
Killing
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Feather Removal Dry or Wet Picking Dry – difficult; not suggested Wet Picking Scalding Temp. 125 (sub scald) 145 (semi scald) 160 (scald) Time 30 to 60 seconds (till large feathers pull easily Agitate carcass in water to wet to the skin Add detergent to increase wetting power Pull feathers
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Evisceration
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Evisceration
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Giblets, Chilling, Packaging
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Mobil Processing
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