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“ A G R I C U L T U R E is the most
helpful, most useful, and most
noble employment of man”
GEORGE WASHINGTON
ANIMAL SCIENCE
WHAT IS ANIMAL SCIENCE?

 The PROCESS through which LIVESTOCK ANIMALS are

STUDIED and UNDERSTOOD.

 Involves BREEDING, FEEDING, CARE and MANAGEMENT

of animals; MARKETING and PROCESSING of animals
and their products based on knowledge gained
through practical EXPERIENCE and RESEARCH.
IMPORTANCE OF ANIMAL SCIENCE

 Through animal science, we will able to improve animal breeding,

disease and nutrition. When animals grow well and stay healthy,
farmers can produce more meat, milk or eggs for our consumption.
 Protect human health (animal scientist use animals as models for
humans)
Economic utility derived from animals;

 Food  Research
 Protection  Clothing and
 Power/work aesthetic use
 Medicine  others
 Pets
 Sports
FOOD

 Chicken, ox, buffalo, swine, etc.

PROTECTION/SECURITY/GUIDE
POWER/WORK

 Ox, buffalo, horses, dogs

PETS

 Dogs, cats, parrots etc.

SPORTS

 DOGS, BIRDS, ETC.

CLOTHING AND AESTHETIC USE
RESEARCH

 Animals also offer experimental models that would be impossible to

replicate using human subjects.
FARM ANIMALS

CATTLE BUFFALO SHEEP

Scientific Name: Scientific name: Scientific Name

Bos Taurus Bubalus bubalis Ovis Aries

FARM ANIMALS

GOAT PIG HORSE

Scientific Name: Scientific name: Scientific Name

Capra hircus Sus scrofa Equus caballus

FARM ANIMALS

CHICKEN MALLARD DUCK MUSCOVY DUCK

Scientific Name: Scientific name: Scientific Name

Gallus gallus Anas platyrhnchos Cairina moschata

FARM ANIMALS

GOOSE TURKEY PIGEON

Scientific Name: Scientific name: Scientific Name

Anser domesticus Meleagris gallopavo Columba livia

FARM ANIMALS

GUINEA FOWL
Scientific Name:
Numida meleagris
 POULTRY
PRODUCTION
 COMMONLY USED TERMS

E. Poultry (chicken, duck, muscovy, turkey, quail, geese)

1. Capon — a caponized male, readily distinguished by the
undeveloped comb and wattles
2. Chick — young chicken while in the down stage
3. Chicken — one of the more common poultry
different from turkey,geese, etc.
4. Cockerel — a male fowl less than one year old
5. Drake — a male duck
6. Duck — a female duck
7. Duckling — the young duck in the down stage
 COMMONLY USED TERMS

E. Poultry (chicken, duck, muscovy, turkey, quail, geese)

8. Poult — the young of the domestic turkey, properly applied
until sex can be distinguished
9. Poultry — a collective term for all domestic birds rendering
economic service to man; can also refer to dressed carcass
of fowls
10. Plumage — the feathers of a fowl
11. Pullet — a female fowl less than one year old
12. Rooster — a male fowl one year old or over
POULTRY

 Popular because they are fast multipliers.

 - Quick growers, more efficient feed converters
 - Chicken- most popular poultry species.
 - Duck — 2nd most popular (for balut, salted and century eggs)
 - Quail — 3rd most popular (for its eggs)
POULTRY

 ORDERS:

Galliformes- don’t Anseriformes- Struthioniformes Columbiformes —

have true phallus have true phallus, —have flat secrete “milk”
(copulatory v-shaped breast breast
organ), v-shaped
breast
THE CHICKEN: CLASSES, BREEDS & VARIETIES
• The Origin of the Chicken
*The exact ancestry of the present-day chicken is not known

• Common Origin of the Chicken Breeds and Varieties:

1. Red jungle fowl. 2. Gallus sonnerati 3. Gallus lafayetti 4. Gallus varius

(Sc. Name: Gallus (gray jungle fowl) (Ceylonese (Javan jungle
gallus) a native of jungle fowl) fowl).
Southeast Asia.
THE CHICKEN: CLASSES, BREEDS & VARIETIES

Development of Modern Breeds and Varieties

• Hen of the wild jungle fowl is 0.9 kg in weight and lays only a few eggs
• Modern hen weighs 1.5 to 2.0 kg at 6 weeks of age and lays as much 320 eggs

What brought the change?

1. Genetic mutation
• Some changes in the genetic make-up of certain individuals due to factors that are
within as well as factors that surround the subject.
• The change have been transmitted to generation to generation with the possibility of
being modified from time to time as more factors and more individuals interact with
each other.
THE CHICKEN: CLASSES, BREEDS & VARIETIES

What brought the change?

2. Selection
a) Natural Selection (survival of the fittest)
1. Climatic differences
2. Differences in nutrition

b) Artificial Selection — the interference of man in

achieving certain goals and personal ideas — for example.
1. For meat
2. For eggs
3. For fighting cocks
4. For fancy feathers
 CLASSIFICATION OF BREEDS AND VARIETIES
OF CHICKEN

1. Breed — a group of chicken (fowls) possessing certain conformation or shape of body that
distinguishes them from other chickens.
2. Variety — a group of chicken within the breed whish possesses the same plumage color and
type of comb.

3. Strain — a group of chickens within a variety of a breed which has under constant specific
section of certain traits by a specified breeder for periods of about 5 to 8 years.
4. Strain Crosses
5. Line crosses or Family lines
Breeds of chicken can be classified by its utility. This is
based on the purpose for which the breed or variety is
most sufficient.

1. Egg Class 2. Meat Class

- The breed belonging to this class is - Large breed, slow in movement,
characterized by their comparatively small
size.
quiet and gentle in disposition.

- They lay large white shelled eggs, very - Generally poorer egg layers and
active and nervous in temperament. generally lay browned shelled eggs.
- They are non-sitters. - Examples are: Brahmas, Cochin,
- Examples: Leghorn, Minorcas, Langshans, Cornish, white rocks.
Anconas, Mikawa.
Breeds of chicken can be classified by its utility. This is
based on the purpose for which the breed or variety is
most sufficient.

3. General purpose class 4. Fancy Class

- Breeds of chickens in this class are medium - Breeds beautiful plumage or form of
sized, good layers and the young are fast having a rare unusual appearance.
growers.
- Most of them are raise chiefly has
- They are not as nervous as the egg class ornamentals or pets by hobbyists,
but much more active than the meat class. regardless of their value as a source of
- Examples: New Hampshire, Rhode Island food.
Red, Plymouth Rock, Lancaster, Nagoya,
- Example: Frizzle, Bantams, Long tailed.
Cantonese.
Breeds of chicken can be classified by its utility.
This is based on the purpose for which the breed
or variety is most sufficient.

5. Fighting Class
- There are groups of these kinds of chickens now developed by
national and international aficionados in this game.
- The popular once are the Ruble, Hulsey, Claret, and Oasis.
POULTRY REPRODUCTIVE SYSTEM

Testicles Vas Deferens Papilla

Produce sperm Carries seminal fluid and sperm The organ in the wall of the cloaca
from testicles to cloaca that places the sperm inside the
female’s reproductive tract
POULTRY REPRODUCTIVE SYSTEM

Ovary Infundibulum Magnum

Produces the ovum Receives yolk from ovary, where Secretes the thick white of the
sperm is stored, and fertilization egg (3 Hours)
takes place
POULTRY REPRODUCTIVE SYSTEM

Isthmus Uterus Vagina

Isthmus: 2 shell membranes Thin white and outer shell are Completed egg is stored for
are placed around the yolk added to the egg (20 Hours) a short time till laid (Total: 25-
and thick white (1 1/4 Hours) 27 Hours)
POULTRY REPRODUCTIVE SYSTEM

Female reproductive system Male reproductive system

 Environmental Requirements to Hatch
Chicken Eggs

Natural
• The hen lays eggs (1 per day) over period of several days
• After 21 days, the eggs hatch
• A hen who is laying on her eggs is referred to as “broody”
Artificial
• The hen lays eggs and they are placed in an incubator
• Incubator keeps eggs at proper temperature and humidity
 Temperature: 97-102 degrees
 Humidity: 60%
• Eggs are turned 3-5 times daily to prevent embryo from comfortable sticking to the
inside of the shell
 Selection of Hatching Eggs

Grading Exterior Quality:

1. Cleanliness - Shell should be free of debris or organic matter
2. Shape -Small end and large end. Not round or oblong
3. Soundness -No Cracks
4. Size -Not very small nor extremely large
Candling
- It is done to test for fertility and viabilility
- Done by placing the eggs against a bright light such that the outline of the contents of the eggs is seen
from the outside
- Used a candler or tester
- Done in 3 periods:
4th or 5th day — to remove infertile eggs
13th day or 14th day and on the l8’ day — remove dead embryos
Embryos- candIe eggs to determine their interior and exterior quality grade.
BROODING MANAGEMENT

 Brooding
- Starts as soon as the chicks are placed in the brooder area where heat ¡s supplied until the
chicks gave grown to the point where they no longer need additional heat to keep them
comfortable
- This period lasts for approximately 4 weeks
 Type of brooder
1. Battery-type brooder — composed of compartment called tiers constructed on top of
another, each compartment equipped with separate heater and provisions for feeding
and drinking.
BROODING MANAGEMENT

2. Cage brooder - can be elevated slatted-floor or litter-floor type with capacity varying
from few to several hundreds
 Temperature requirements:
Day old - 1 week 90 - 95 °f (32.2 - 35 °c)
1 - 2 weeks 85 - 90 °f (29.4 - 32.2 °c)
2 - 3 weeks 80 - 83 °f (26.7 - 29.4 °c)
3 - 4 weeks 80 °f (26.7 °c and below)

 Growing period — 75 °f or cooler temperature. The chick’s physiological reaction to

existing environmental temperature will indicate whether the temperature is right, too
low or too high.
BROODING MANAGEMENT

Sources of heat for brooders

 Electricity
 LPG (liquefied petroleum gas)
 Infrared lamp
 Kerosene lamp
 Charcoal

House Features
 Construction materials
— Bamboo slats, nipa shingles, coco lumber
— GI sheets, aluminum sheet, wood, welded wire, plastic nets
BROODING MANAGEMENT

 Shape
-Long and narrow with east-west orientation
 Width
-10 to 12 meters
 Height
-Floor height (1.8 m or 5.9 ft)
-Floor to ceiling (2.4 m or 8 ft)
 Roof style
-Shed type
-gable type
-Combination (shed-gable)
-Monitor type
-Semi-monitor
BROODING MANAGEMENT

 Light Requirement
- Light management is very Semi-monitor important in the development of new layers.
- The correct light to dark ratio in the rearing house will influence the production of larger eggs.
- During the first few days of brooding, lighting the chicks throughout the night (24 hours light) is
favourable for growth because there is eating time if food is available.
- The light in the brooder will encourage the birds to keep close to source of heat, feed and water.

One cardinaI ruIe : Never increase light during growing period and never decrease light during the
laying period
* Increasing day length (light) during the growing period of birds will hasten their sexual maturity,
which will result, to production of more pullet eggs (small eggs), layers are prone to prolapsed and
shorter egg production cycle.
 BROODING MANAGEMENT

Under local conditions where there is only slight variation in day length, it is
recommended day must not exceed 11 during the growing stage (4 - 18 weeks) of the
developing pullets.

Feeds, Feeding and Watering

-The availability of drinking water to the chicks must be emphasized.
- The addition of 5-10% of sugar ¡n the drinking water can be done for the first 6 - 8 hours
during the arrival of the day old chick (DOC).
- Supplementation of water-soluble vitamin-mineral antibiotic preparation can give the
chicks a good start too.
 BROODING MANAGEMENT

Adequate feeder and watering space should be provided to the birds. The following allowances are
considered minimum for bird:
 BROODING MANAGEMENT

Cannibalism among growing chicken

Cannibalism - is a bad habit developed by some growing birds. It usually starts from feather or toe picking
which may result to serious wounding and death of birds.

The possible causes of cannibalism are:

1. Imbalanced ration - a high energy diet with low protein leads to this problem
2. Overcrowding and insufficiency of feeding and drinking space
3. Extended period without feed and water
4. Poor ventilation
5. Excessive heat and too much light.
6. It may also be a strain characteristic.
 BROODING MANAGEMENT

Factors affecting length of brooding period

A. Weather/climatic conditions — longer during cold & rainy months, shorter during dry & warm months
B. Rate of feathering — shorter for fast feathering varieties/strains, longer for slow feathering: can be genetic
makeup or nutrition of the birds.
 GROWING MANAGEMENT

I. System of Rearing
1. Range System — this is a good system but because of more land area required, this system ¡s commonly
practice by native chicken growers & by duck raisers.
2. Semi —confinement system — this is a system of raising poultry where the birds are provided w/ shed or
housing & an area to graze or pasture. E.i in native chicken, organic chicken production.
3. Complete — confinement — the modern trend in raising commercial strains.
a.) Litter floor
b.) Slat floor
c.) Combination
d.) Cages
 GROWING MANAGEMENT

I. System of Rearing
1. Range System — this is a good system but because of more land area required, this system ¡s commonly
practice by native chicken growers & by duck raisers.
2. Semi —confinement system — this is a system of raising poultry where the birds are provided w/ shed or
housing & an area to graze or pasture. E.i in native chicken, organic chicken production.
3. Complete — confinement — the modern trend in raising commercial strains.
a.) Litter floor
b.) Slat floor
c.) Combination
d.) Cages
 GROWING MANAGEMENT

II. Rearing of Pullets

1. Feeding requirements of growing pullets
6 -14 weeks Grower ration 16% protein
14 — 20 weeks Pullet developer ration 14% protein
*Birds tend to lay eggs early when feed of high protein content. This ¡s not desirable since early sexual maturity
results in smaller pullets & consequently production of smaller eggs.

Feed wastage (conventional feeding through & a mash ration):

Completely full - 30% of feed is wasted
2/3 full - 10% of feed is wasted
1/2 full -3%
1/3 full -1%
 GROWING MANAGEMENT

Note: Feeding through should not be filled more than 1/3 to prevent feed wastage. The feeder should be
replenished 3-4 times a day to stimulate feed consumption.
2. Signs of sexual maturity - Change in appearance of the secondary sexual characters.
1. Comb & wattles begin to increase in size & the color becomes red
2. Pullets become friendly & cackle
3. Pullets instinctively looks for nest
4. Pullets become docile (easily manage) & gregarious ( 50 Ci a b I e)
5. The vent & abdomen become enlarge.
Note: The surest sign of sexual maturity is the laying of the 1 egg.
 LAYER FLOCKED MANAGEMENT

Systems of rearing of layer flocks

 Range system — good system but needs commonly practiced by native chicken growers
 Semi-confinement - a system where birds are and an area to graze
 Complete confinement- modern trend in raising chicken. Ex. Litterfloor, slat floor, combinations and cages

Housing
-Small poultry housing — shed or gable type
-Large poultry house monitor or semi monitor
-Open sided
-Housing units for layers
Brooder house — 4 to 6 weeks old; slatted or litter floor
Growing house — 4 or 6 weeks old to 14-16 wks. Old; slatted or Iitter-fIoor
LAYER FLOCKED MANAGEMENT

Layer house — 14-16 wks onwards;

 Cages
Single, multiply (2-10 pullets) or colony (20-30 pullets)
Local conditions — 3-4 birds/cage give good performance

Daily Routine of Work in the Layer House

A. Feeding
- Layers must be fed a dietary composition referred to as layer ration or breeder ration.
- Layer ration will generally contain a 15-18% protein level.
-Day — old to six weeks old — chicks starter mash (20% CP
-Six to twelve weeks old — grower feeds; 16% CP
-Twelve to 18 weeks old — developer feeds; 14%CP
-18 to 42 wks. Old — layer 1 feed; 18% CP
-42 wks to culling — layer 2 feeds; 17% CP
Note: Mature laying hens will consume about as low as 90 grams to as high as 140 grams a day.
LAYER FLOCKED MANAGEMENT

B. Watering C. Egg Collection

- Drinking water must be available to the - They are capable of laying one a day but it is
next to impossible to realize one-egg-one-day for
layers all the time. long period of time.

- The egg is about 65 to 70 % water. - They are expected to skip some days in egg
production.
- One hundred layers can consume - Oviposition (the act of egg laying) takes place
about 7 gallons of water during a normal normally as early as 7:00 a.m. to as late as 4:00
p.m.
day and will drink much more when the
- Majority of hens lay their eggs b/w 10:00 a.m. to
temperature of the environment 2:00 p.m.
becomes higher. - The concentration of egg laying takes place
before noon as a common observation.
* Eggs must be collected in wire baskets to
provide good air circulation.
LAYER FLOCKED MANAGEMENT

Flock Replacement Program

- Programs of replacement can vary from every 3 months.
- It can be as often as a monthly set up of replacement stocks depending
on the program and availability of facilities.
Feeds and Feed Supplement
*Feed is the biggest item in the operational cost.
Capitalization
Broiler raising needs intensive capital, returns are quick but investments are
high.
 SYSTEM OF BROILER OPERATION

All-in-all out system

- Only broiler of one being raised and all of them are sold at the same time.
- Most desirable to affect a simple disease control measure, especially if in one locality, community or area, there will
be no other age groups of birds

Two stage operation

- Two age groups of broiler are being kept in the farm. If the principle that no different ages of chicks are not to be
mixed in one house will be followed, the two stage operation certainly calls for separate brooder house and
grower house.

Multiple stage broiler operation

-This is similar to the two stage broiler operation except that there should be more units to facilitate as many stages or
accommodate various ages of broilers
- The turn-over of chicks can be either daily every 2 days, weekly bi-weekly, etc.
 SYSTEM OF BROILER OPERATION

Contract growing of broilers

1. Integrator company (contractor)
2. Farmer (grower)

Classification of broilers raisers

A. Independent raiser
B. Contract grower
 SYSTEM OF BROILER OPERATION

Important Parameters in Broiler Production

A) Cost of day-old chicks: P13.00-18.00/chick
B) Total amount of feed consumed: 3.5-3.75 kg/bird
C) Feed conversion ratio (FCR): 2.0-50.00/kg
D) Mortality: 5%
E) Dressing percentage: 70%
F) Price of live weight chicken P40-50.00/kg
G) Number of batches per year: 5-6
H) Feeding system: ad libitum
I) Cost of feeds
Chick booster - P385.00/25kg
Broiler starter - P615.00/50kg
Broiler finisher - P600.00/50kg
J) Labor: Broiler ratio -1:5,000 birds
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