7 - Broiler Management

BROILER
MANAGEMENT
LOCAL SOURCES OF
BROILER CHICKS
Strain of Broilers in the Local Sources
Philippines
1. Anak 180 Amorsolo Trading
Anak 2000 Yang Kee Kabs Farm
2. Arbor Acres First farmer foods
Madison farms
Purefoods corporation
Rizal Poultry and Livestock Inc.
San Miguel Inc.
Tyson Agro-ventures
3. Avian Banner Development Corporation
Purefoods Corporation
Republic Flour Mill
Vic Jo Farms
4. Cobb 500 Vitarich Corporation
5. Hubbard Math Agro Corporation
Tyson Agro-ventures
LOCAL SOURCES OF BROILER CHICKS
6. Lohman (broiler) Console Farm

7. Peterson Republic Flour Mill
8. Pilch General Milling Corporation
9. Ross Purefoods Corporation
10. Starbo Universal Robino Corporation
11. Hybro Win Mar
12. Sanders Sander’s Breeding Farm
13. Tatum Broilers Antonio’s Agronomix
Two popular systems of rearing broilers are:
• Multiple-batch system
• All-in-all-out system
Multiple-batch system
Under this system, day-old broiler chicks are purchased

in batches at weekly or bi-weekly intervals and reared.
At any given time, birds of different ages (differing in age

by days or weeks only) are being reared on the same
farm.
Multiple-batch system
Because of the presence of microbial material from

batch to batch, the overall performance of broilers in
number of days to market, efficiency of feed utilisation,
percent liveability and consequent total weight at market
age, etc., remain poor under the multiple-batch system
compared with the all-in-all out system of broiler
production.
All-in-all-out system
Broilers grown under this system give a superior

performance to broilers grown in the multiple-batch
system.
The all-in-all-out system is preferred for greater quantity

broiler production
All-in-all-out system
The type of broiler production activities most widely
practised can be grouped conveniently into three
categories:
Smaller independent units
Moderately integrated large units
Vertically integrated broiler production
under contract farming
Total farm capacity ranges between 2,000 and 8,000

broilers.
The broiler farmer purchases inputs like day-old chicks,

feed, medicines, etc., rears the chicks on his farm to the
required market age and weight, and arranges to sell
them to retailers or wholesalers regularly.
A few farmers own retail outlets and attempt to reap as

much profit as possible from the low level of activity. The
system of broiler production adopted is essentially the
multiple-batch system.
Farm capacity ranges from 10,000 to 40,000 broilers.

Farms with this capacity are fewer in number.
The farmer gets the required number of broiler chicks at

discounted rates because of the volume of purchase.
Owner owns his own feed-mixing unit and produces
quality broiler feed at a lower cost.
Also adopts the multiple-batch system but produces

broilers at a much lower cost compared with
independent small farmers.
Vertically integrated broiler production under
contract farming
This practice is gaining popularity at present.
The integrator or producer owns a hatchery and a

feed plant and contracts broiler farmers to raise
broilers from day-old to market age.
The integrator supplies the chicks, feed, medicines

and vaccines and also arranges for veterinary
supervision of the farms.
➢ Spread out the box containing chicks to allow air circulation
➢ Separate active, weak and dead chicks
➢ Frequent monitoring within 48 hours
➢ Provide 5% sugar solution as drinking water 3 hours arrival
➢ Vit-minerals and antibiotics 3-5 days after arrival
➢ Regulate brooder temperature 3 °C weekly for until 3
weeks old
➢ Water should be set 1 meter away from feeders
➢ Vaccinate against common diseases
➢ Cull and dispose weak chicks
Age Brooding Temperature
0 to 1 week (33.9° to 35°C)

1 to 2 weeks (31.1° to 32.2°C)
2 to 3 weeks (28.3° to 29.4°C)
3 to 4 weeks (25.6° to 26.7°C)
4 to 5 weeks (23.9°C)
5 to 6 weeks (21.1°C)
6 weeks and over Comfort Zone (10° to 21.1°C
Feeding of broilers should be done in two phases.
During the first three weeks, broiler starter mash with

23 % of crude protein and 2900 Kcal per kg of
metabolic or metabolized energy (M.E.) must be fed,
and this should be repeated after three weeks.
Until they are marketed, broiler finisher mash with 21 %

crude protein and 3 000 Kcal per kg of M.E. must be
given.
The broilers may also be fed in three phases from 0 to
2 weeks, 3-4 weeks, and from the fifth week to market
age, according to different feed formulations.
Growth performance and feed efficiency of broilers
Lighting
To provide warmth for brooding, artificial lighting has to
be given up to three weeks.
It is recommended to provide a total photo-period of 16

hours per day (a photo-period is natural daylight
+artificial lighting from roof level - one 60 w bulb for
every 10 m2 area).
Summer management
Cool drinking water should be provided in copious

amounts. Ice cubes may be added.
Ascorbic acid (Vitamin C at 10 mg per kg of body

weight), acetyl salicylic acid or chlorpromazine
hydrochloride may be added to the water to reduce the
stress.
Furthermore, provision of B-complex vitamins and
electrolytes in the water will also be helpful in
alleviating summer stress of the broilers.
The most common marketing channels involved in
broiler marketing are:
Broiler farmer Wholesaler Retailer Consumer
Broilers are marketed as live or dressed birds

Transportation
The broiler crates in which they are carried and stacked

in the transport vehicles should be a minimum of 25 cm
in height.
In a 90 cm x 45 cm size crate, 12-15 birds can be

transported depending on their size and the distance
travelled.
On dressing, a broiler will on an average yield about 72-
76 % of its live weight.
The correct temperature of water for scalding (60°C) is

essential, as is thorough de-feathering as well as removal
of head, shank, intestines, lungs and kidneys.
ECONOMIC TRAITS OF BROILERS
The factors or characteristics of broilers that influence

profitability in broiler production are
termed the economic traits of broilers. They are:
• Body weight at market age;

• Feed efficiency;
• Liveability at market age;
• Dressing yield
Feed efficiency
The term indicates the quantity of feed required to raise the

live body weight by one unit.
Since feed involves 70 % of the cost of production, feed

efficiency or efficiency of feed conversion by the broilers,
largely determines the profit margin. It is calculated as:
Feed efficiency = Quantity of feed consumed by a batch (kg) X 100

Total live weight of broilers marketed (kg)
Mortality: A higher mortality rate will bring down the
total weight of broilers at market age and lead to poor
feed efficiency. Adoption of appropriate disinfecting and
disease control measures to keep the mortality to a
permissible rate is therefore most important.
Liveability at market age
Liveability = Number of birds alive at market age x 100

Number of chicks purchased
Under standard rearing conditions, 96 % liveability is anticipated

at market age, since the mortality rate should not exceed 4 %.
Average Daily Gain (ADG) = Amount of weight an animal has
gained since the last weight / weight by the number of days
since that last weight.
Feed Conversion ration (FCR)= Total feed consumed / Total

weight of product produced
END

7 - Broiler Management

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BROILER

6. Lohman (broiler) Console Farm

Under this system, day-old broiler chicks are purchased

At any given time, birds of different ages (differing in age

Because of the presence of microbial material from

Broilers grown under this system give a superior

The all-in-all-out system is preferred for greater quantity

Total farm capacity ranges between 2,000 and 8,000

The broiler farmer purchases inputs like day-old chicks,

A few farmers own retail outlets and attempt to reap as

Farm capacity ranges from 10,000 to 40,000 broilers.

The farmer gets the required number of broiler chicks at

Also adopts the multiple-batch system but produces

This practice is gaining popularity at present.

The integrator or producer owns a hatchery and a

The integrator supplies the chicks, feed, medicines

0 to 1 week (33.9° to 35°C)

During the first three weeks, broiler starter mash with

Until they are marketed, broiler finisher mash with 21 %

It is recommended to provide a total photo-period of 16

Cool drinking water should be provided in copious

Ascorbic acid (Vitamin C at 10 mg per kg of body

Broiler farmer Wholesaler Retailer Consumer

Broilers are marketed as live or dressed birds

The broiler crates in which they are carried and stacked

In a 90 cm x 45 cm size crate, 12-15 birds can be

The correct temperature of water for scalding (60°C) is

The factors or characteristics of broilers that influence

• Body weight at market age;

The term indicates the quantity of feed required to raise the

Since feed involves 70 % of the cost of production, feed

Feed efficiency = Quantity of feed consumed by a batch (kg) X 100

Liveability at market age

Liveability = Number of birds alive at market age x 100

Under standard rearing conditions, 96 % liveability is anticipated

Feed Conversion ration (FCR)= Total feed consumed / Total

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