Chicken LO1 (Trainer's Copy)

COMPETENCY- BASED LEARNING MATERIAL
SECTOR
AGRI- FISHERY
QUALIFICATION TITTLE
ORGANIC AGRICULTURE PRODUCTION NC II
UNIT OF COMPETENCY
RAISE ORGANIC CHICKEN
MODULE TITLE
RAISING ORGANIC CHICKEN
TESDA – MASBATE POLYTECHNIC AND

DEVELOPMENT COLLEGE, INC.
Document No. 00
ORGANIC Date Developed: Issued by:
AGRICULTURE September, 2020 TESDA-
PRODUCTION NCII EMDSIF
Page 1 of
Developed by: Revision # 00 81
Raising Organic Masbate Polytechnic
Chicken and Development
College, Inc.
TABLE OF CONTENTS
AGRI. & FISHERY SECTOR
ORGANIC AGRICULTURE PRODUCTION
Title ………………………………………………………………………………………. 1
Table of Contents………………………………………………………………..…… 2
Plan Training Session………………………………………………………….…….4
Characteristics of Learners………………………………………………………..5
Self-Assessment Check……………………………………………………………..8
Evidences/ Proof of Current Competencies………………………………… 10
Identifying Training Gaps…………………………………………………..….. 12
Training Needs…………………………………………………………………..…. 14
Competency-Based Learning Material………………………………….…….15
Parts of the Competency- based Learning Material……………….…….. 16
How to use this competency-based learning materials ………….……..17
List of competencies ……………………………………………………………..18
Module Content ……………………………………………………………………. 19
Learning Outcome No. 1
(Select Healthy Stocks and Suitable Housing) …………………………..21
Learning Experiences …………………………………………………………….23
Information Sheet 1.1-1
(Different Breeds and/ Strains of Chicken) ………………………….……25
Self-Check 1.1-1 ……………………………………………………………………..29
Answer Key 1.1-1 …………………………………………………………….…… 30
(Characteristics of Desirable and Undesirable Strains) ……….…….31
Self-Check 1.2-2 …………………………………………………………………….40
Answer Key 1.2-2 …………………………………………………………………. 41
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(Selection of Healthy Stocks on Acceptable Industry) ………………..….. 42
Self-Check 1.1-3 …………………………………………………………………..…….51
Answer Key 1.1-3 …………………………………………………………………..… 53
Task sheet 1.1-3……………………………………………………………………..…. 54
Performance Criteria Checklist 1.1-3…………………………………………..…. 55
(Culling Parameters)……………………………………………………………..….. 56 -
Self-Check 1.1-4…………………………………………………………………..…... 60
Answer Key 1.1-4……………………………………………………………………... -61
Facilitate Learning Session ……………………………………………………….62
Training Activity Matrix……………………………………………………………… 63
Evidence Plan…………………………………………………………………………. 67
Table of Specification ……………………………………………………………….. 69
Item Analysis………………………………………………………………………….. 70
Written Test……………………………………………………………………………. 71
Answer Key……………………………………………………………………………… 76
Performance Test………………………………………………………………………. 77
Performance Criteria …………………………………………………………………..79
Questioning Tool………………………………………………………………………. 80
Expected Answer to Questioning Tool…………………………………………….. 81
References………………………………………………………………………………. 82
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Plan
Training
Session
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Masbate Polytechnic and Development College, Inc.
Batuila, Baleno, Masbate
Name: ___________________________ Date: ______________

Please answer the following instrument according to the
characteristics described below. Encircle the letter of your choice that best
describes you as a learner. Blank spaces are provided for some data that
need your response.
Characteristics of learners
Language, Average grade in: Average grade in:

literacy and English Math
numeracy (LL&N) a. 95 and above a. 95 and above
b. 90 to 94 b. 90 to 94
c. 85 to 89 c. 85 to 89
d. 80 to 84 d. 80 to 84
75 to 79 e. 75 to 79
Cultural and Ethnicity/culture:
language a. Ifugao
background b. Igorot
c. Ibanag
d. Gaddang
e. Muslim
f. Ibaloy
g. Others (please specify) _____________
Education & Highest Educational Attainment:
general a. High School Level
knowledge b. High School Graduate
c. College Level
d. College Graduate
e. with units in Master’s degree
f. Masteral Graduate
g. With units in Doctoral Level
h. Doctoral Graduate
Sex a. Male
b. Female
Age Your age: _____
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Physical ability 1. Disabilities (if any) _____________________
2. Existing Health Conditions (Existing illness if
any)
a. None
b. Asthma
c. Heart disease
d. Anemia
e. Hypertension
f. Diabetes
g. Others (please specify) ___________________
Previous Horticultural/Agricultural Certificates

experience with a. Farm Technician
the topic b. Research Assistant
c. Farmer
d. Government Employee
Number of years as a competency trainer ______
Previous List down trainings program and training
learning ___________________________
experience ___________________________
___________________________
Qualification and NC level
Training Level
___________________________
completed
___________________________
Special courses Other courses related to Horticulture
a. Agricultural Graduate
b. Degree in Agricultural Engineering
c. Degree in Animal Science
d. Degree in crop science
e. Degree in Horticulture
f. Degree in Agronomy
g. Degree in forestry
h. Degree in Aqua Fisheries
i. Others (please specify) ____________________
Learning styles a. Visual - The visual learner takes mental
pictures of information given, so in order for
this kind of learner to retain information, oral
or written, presentations of new information
must contain diagrams and drawings,
preferably in color. The visual learner can't
concentrate with a lot of activity around him
and will focus better and learn faster in a
quiet study environment.
b. Kinesthetic - described as the students in the
classroom, who have problems sitting still and
who often bounce their legs while tapping
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their fingers on the desks. They are often
referred to as hyperactive students with
concentration issues.
c. Auditory- a learner who has the ability to
remember speeches and lectures in detail but
has a hard time with written text. Having to
read long texts is pointless and will not be
retained by the auditory learner unless it is
read aloud.
d. Activist - Learns by having a go
e. Reflector - Learns most from activities where
they can watch, listen and then review what
has happened.
f. Theorist - Learns most when ideas are linked
to existing theories and concepts.
g. Pragmatist - Learns most from learning
activities that are directly relevant to their
situation.
Other needs a. Financially challenged
b. Working student
c. Solo parent
d. Others (please specify)
___________________________
__________________________________
Printed Name and Signature
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SELF-ASSESSMENT CHECK
Name: _____________________________________ Date: _________________

INSTRUCTIONS: This Self-Check Instrument will give the trainer necessary
data or information which is essential in planning training
sessions. Please check the appropriate box of your answer
to the questions below.
CORE COMPETENCIES
CAN I…? YES NO
1. Raise Organic Chicken
 Select healthy stocks x
 Determine suitable chicken house requirements x
 Install cage/ housing equipment x
 Feed chicken x
 Grow and Harvest chicken x
2. Producing Organic Vegetables
 Establish Nursery x
 Plant Seedlings x
 Perform Plant Care Activities and management x
 Perform Harvest and Post-Harvest Activities x
3. Producing Organic Fertilizer
 Prepare composting area and raw materials x
 Compost and harvest fertilizer x
4. Producing Various Concoctions and Extracts
 Prepare for the production of various concoctions
and extracts
 Process concoctions and extracts x
 Package concoctions and extracts x
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ELECTIVE COMPETENCIES
CAN I…? YES NO
5. Raise Organic Hogs
 Select healthy domestic hog breeds and suitable x
housing
 Feed Hogs x
 Grow and finish hogs x
6. Raising Organic Small Ruminants

 Select healthy breeders and suitable cages x
 Feed small ruminants x
 Manage breeding of small ruminants x
 Manage does/ewes and their progenies x
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Evidences/Proof of Current Competencies
Name: _____________________________________ Date: _______________________
Evidence of Current Competencies acquired related to Job/Occupation
Current competencies Proof/Evidence Means of

validating
Produce Organic A relevant certificate of Submitted valid
Fertilizer experience. authenticated
certificate of work
experience.
 Prepare composting Demonstrate proper Satisfactorily
area and raw composting area and demonstrated the
materials raw materials. proper composting
area and raw
materials.
 Compost and harvest Perform proper Satisfactorily
fertilizer composting and answered relevant
harvesting of fertilizer. questions on
composting and
harvesting fertilizer.
Concoction and Extracts experience. authenticated
certificate of work
experience.
 Prepare for the Perform basic Satisfactorily
production of various preparations for the demonstrated basic
concoctions production of various preparations of
concoction various concoctions
 Process concoctions Processed concoctions Satisfactorily
answered relevant
questions on how to
process concoctions
 Package concoctions Perform packaging on Satisfactorily
harvested concoctions performed packaging
on harvested
concoctions

Vegetables experience. authenticated
certificate of work
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experience.
 Care and maintain Perform proper Satisfactorily
seedlings procedures in caring demonstrated
and maintaining according to the
seedlings. standard
procedures.
 Land preparation Perform proper Satisfactorily
procedures in land answered questions
preparation. relating to land
preparations.
 Control Measures Demonstrate proper Satisfactorily
application of demonstrated and
beneficial answered questions
microorganism, relating to control
mulching, and other measures in organic
control measure. gardening.
 Organic Fertilizer Perform proper Answered questions
procedures in correctly and
preparing organic satisfactorily on
fertilizer. preparing basal and
foliar organic
fertilizer.
 Post-Harvest Perform post-harvest Answered questions
practices practices according to correctly and
standards. satisfactorily on
post-harvest
operations.
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Identifying Training Gaps
Name: _____________________________________ Date: _______________________

Summary of Current Competencies Versus Required Competencies
Required Units of Current Training
Competency/Learning Competencies Gaps/Requirements
Outcomes based on CBC
1. Raise Organic Chicken
1.1 Select healthy 1.1 Select healthy
stocks stocks
1.2 Determine
1.2 Determine suitable
suitable chicken
chicken house
house
requirements
requirements
1.3 Install cage/

1.3 Install cage/
Housing
Housing equipment
equipment
1.4 Feed chicken 1.4 Feed chicken
1.5 Grow and Harvest 1.5 Grow and Harvest

chicken chicken
2. PRODUCE ORGANIC FERTILIZER
3.1 Prepare composting 3.1 Prepare
area and raw composting area and
materials raw materials
3.2 Compost and 3.2 Compost and
harvest fertilizer harvest fertilizer
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3. PRODUCE VARIOUS CONCOCTIONS AND EXTRACTS
4.1 Prepare for the
production of various
concoctions and
extracts
4.2 Process concoctions and

extracts
4.3 Package concoctions and
extracts
4. PRODUCE ORGANIC VEGETABLES
2.1 Establish Nursery 2.1 Establish Nursery
2.2 Plant Seedlings 2.2 Plant Seedlings
2.3 Perform Plant Care 2.3 Perform Plant Care
Activities and Activities and
management management
2.4Perform Harvest and
2.4. Perform Harvest and Post-Harvest Activities
Post-Harvest Activities
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Training Needs
ORGANIC AGRICUTURE PRODUCTION NC II
Name: ________________________ Date: _____________________
Training Needs Module Title/Module of Instruction

(Learning Outcomes)
Select Healthy Stocks and
Suitable Housing
Different Breeds/ Strains of
Chicken
Raising Organic Chicken
Characteristics of Desirable and
Undesirable Strains
Selection of Healthy Stocks on
Acceptable Industry
Culling Parameters
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COMPETENCY
BASED
LEARNING
MATERIAL
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PARTS OF A COMPETENCY-BASED LEARNING MATERIAL PACKAGE
References/Further Reading
Performance Criteria Checklist
Performance Criteria Checklist

Operation/Task/Job Sheet
Self-Check Answer Key
Self-Check
Information Sheet
Learning Experiences
Learning Outcome Summary
Module Content
Module Content
List of Competencies
Module Content
Module Content
Front Page
Module Content
In our efforts to standardize CBLM, the above

parts are recommended for use in Competency
Based Training (CBT) in Technical Education
and Skills Development Authority (TESDA)
Technology Institutions. The next sections will
show you the components and features of each
part.
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HOW TO USE THIS COMPETENCY- BASED LEARNING
MATERIALS
Welcome!
The unit of competency, Select Healthy Stocks and Suitable Housing is

one of the competencies of ORGANIC AGRICULTURE PRODUCTION NCII, a
course which comprises the knowledge, skills and attitudes required for a
TVET trainer to possess. The module, Selecting Healthy Stocks and Suitable
Housing, contains training materials and activities related to identifying
learner’s requirements, preparing session plan, preparing basic
instructional materials and organizing learning and teaching activities for
you to complete. In this module, you are required to go through a series of
learning activities in order to complete each learning outcome. In each
learning outcome are Information Sheets, Self-Checks, Task Sheets and Job
Sheets. Follow and perform the activities on your own. If you have
questions, do not hesitate to ask for assistance from your facilitator.
Remember to:
 Read information sheets and complete the self-check. Suggested

references are included to supplement the materials provided in this
module.
 Perform the Task Sheets and Job Sheets until you are confident that
your outputs conform to the Performance Criteria Checklist that follows
the sheets.
 Submit outputs of the Task Sheets and Job Sheets to your facilitator for
evaluation and recording in the Accomplishment Chart. Outputs shall
serve as your portfolio during the Institutional Competency Evaluation.
When you feel confident that you have had sufficient practice, ask your
trainer to evaluate you. The results of your assessment will be recorded
in your Progress Chart and Accomplishment Chart. You must pass the
Institutional Competency Evaluation for this competency before moving
 to another competency. A Certificate of Achievement will be awarded to
you after passing the evaluation.
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ORGANIC AGRICULTURE NPRODUCTION NC II
COMPETENCY-BASED LEARNING MATERIALS
List of Competencies
No. Unit of Competency Module Title Code
Raise organic Raising Organic AGR612301

1.
chicken Chicken
Produce organic Producing Organic AGR611306

2.
vegetables Vegetables
Produce organic Producing Organic AGR611301

3.
fertilizer Fertilizers
Produce organic
Producing Organic AGR611302
4. concoctions and
Concoctions and Extract
extracts
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MODULE CONTENT
UNIT OF COMPETENCY: Raise Organic Chicken
MODULE TITLE: Raising Organic Chicken
MODULE DESCRIPTOR:
This unit covers the knowledge, skills and attitudes required to

raise organic chicken efficiently and effectively. It includes selecting healthy
stocks, determine suitable chicken house requirements, install cage
equipment, feed chicken, and manage health and growth of chicken and
harvesting activities.
NOMINAL DURATION: 30 Hours
LEARNING OUTCOMES:
At the end of this module, you MUST be able to:
 Select healthy stocks and suitable housing

 Set-up cage equipment
 Feed chicken
 Grow and harvest chicken
ASSESSMENT CRITERIA:
o Breed/strains breeds are identified as per PNS-Organic

Agriculture-Livestock and GAHP Guidelines
o Healthy chicks are selected based on industry acceptable
indicator for healthy chicks.
o Suitable site for chicken house are determined based on PNS
recommendations.
o Chicken house design is prepared based PNS recommendations.
o House equipment installation design is prepared in line with
PNS recommendation and actual scenario.
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o House equipment are installed in line with housing equipment
installation design
o Bedding materials are secured based on availability in the
locality
o Bedding is prepared in accordance with housing equipment
housing design
o Brooding facility is set-up in accordance with the housing
equipment installation design.
o Suitable feed materials are selected based on availability in the
locality and nutrient requirements of chicken.
o Feed materials are prepared following enterprise prescribed
formulation.
o Animals are fed based on feeding management program.
o Feeding is monitored following enterprise procedure.
o Growth rate is monitored based on enterprise procedures.
o Health care program are implemented based on enterprise
procedures.
o Organic waste for fertilizer formulation are collected.
o Suitable chicken for harvest are selected based on market
specifications.
o Production record is accomplished according to enterprise
procedure
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LEARNING OUTCOME NO. 1
SELECT HEALTHY STOCKS AND SUITABLE HOUSING
Contents:
1. Different breeds/strain breeds of chicken

2. PNS-Organic Agriculture Livestock and GAHP Guidelines
3. Indicators in selecting healthy chicks
Assessment Criteria
1. Breed/strains breeds are identified as per PNS-Organic Agriculture-

Livestock and GAHP Guidelines
2. Healthy chicks are selected based on industry acceptable indicator for
healthy chicks.
3. Suitable site for chicken house is determined based on PNS
recommendations
4. Chicken house design is prepared based PNS recommendations.
5. House equipment installation design is prepared in line with PNS
recommendation and actual scenario.
Conditions
The participants will have access to:
1. Identify breed/strain breeds as per PNS-Organic Agriculture-Livestock

and GAHP Guidelines.
2. Select healthy chicks base on industry acceptable indicator for
healthy chicks.
3. Determine suitable site for chicken house base on PNS
recommendations.
4. Prepare chicken house design base on PNS recommendations.
5. Prepare house equipment installation design in line with PNS
recommendation and actual scenario.
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Assessment Method:
1. Written Examination
2. Demonstration with oral questioning
3. Interview
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Learning Experiences
Learning Outcome 1
SELECT HEALTHY STOCKS AND SUITABLE HOUSING
Learning Activities Special Instructions

Read Information Sheet 1.1- Always remember the characteristics of
1 on “Types, Breeds and different breeds and strains of chicken
Strains of Chicken” If you have some problem on the content of
the information sheet don’t hesitate to
approach your facilitator
Answer Self-Check 1.1-1 Try to answer self-check without looking at
the answer key.
You are required to get all answers correct.
If not, read the information sheets again to
answer all the questions correctly.
Compare answer using Double Check the answer in case you forgot
Answer Key 1.1-1 to answer correctly using self-check.
Read Information Sheet 1.1- Always remember the different
2 on “Characteristics of characteristics of desirable and undesirable
Desirable and Undesirable strains of organic chicken
Strains for Organic If you have some problem on the content of
Chicken” the information sheet don’t hesitate to
the answer key.
Read Information Sheet 1.1- Always remember the factors to be
3 on “Selection of Healthy considered in selecting healthy chicks based
Chicks Based on Industry on industry acceptable in PNS-Organic
Acceptable in PNS-Organic Agriculture-Livestock and GAHP Guidelines.
Agriculture-Livestock and If you have some problem on the content of
GAHP Guidelines”. the information sheet don’t hesitate to
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the answer key.
Demonstrate task sheet In terms of problems relating to the subject
1.1-3 on how to select matter or topic do not hesitate to approach
healthy chicks. Based on your trainer. Ask queries if you are in doubt
standard provide trainee’s for clarification or verification. If you feel
material to practice the you are knowledgeable on demonstrating on
task. how to select healthy chicks you can answer
Task Sheet No. 1.1-3.
Perform Task Sheet No. 1.1- Check accomplished work against
3 (Selection of Stock on performance criteria checklist 1.1-3.
Raise Organic Chicken) Request assistance to your trainer to check
your accomplishment. Ask your trainer to
evaluate you. The results of your
assessment will be recorded in your
progress chart and achievement chart.
Read Information Sheet 1.1- Always remember the features to be
4 on “Culling Parameters” considered in culling procedures.
If you have some problem on the content of
the information sheet don’t hesitate to
the answer key.
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Different Breeds / Strain of Chicken
Learning Objectives:
After reading this INFORMATION SHEET, YOU MUST be able to:
1. Identify different breeds of chicken as per PNS – Organic

Agriculture-Livestock and GAHP Guidelines.
2. Select healthy chicks based on industry acceptable indicator for
healthy chicks.
3. Determine suitable site for chicken house.
4. Prepare house equipment installation design.
Introduction
There are hundreds of chicken breeds in existence.

[
Domesticated for thousands of years, distinguishable breeds of chicken
have been present since the combined factors of geographical isolation
and selection for desired characteristics created regional types with distinct
physical and behavioral traits passed on to their offspring.
The physical traits used to distinguish chicken breeds are

size, plumage color, comb type, skin color, number of toes, amount of
feathering, egg color, and place of origin. They are also roughly divided by
primary use, whether for eggs, meat, or ornamental purposes, and with
some considered to be dual-purpose.
In the 21st century, chickens are frequently bred according to

predetermined breed standards set down by governing organizations. The
first of such standards was the British Poultry Standard, which is still in
publication today. Other standards include the Standard of Perfection,
the Australian Poultry Standard, and the standard of the American Bantam
Association, which deals exclusively with bantam fowl. Only some of the
known breeds are included in these publications, and only those breeds are
eligible to be shown competitively. There are additionally a
few hybrid strains which are common in the poultry world, especially in
large poultry farms. These types are first generation crosses of true breeds.
Hybrids do not reliably pass on their features to their offspring, but are
highly valued for their producing abilities.
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List of Native Philippine Chicken Breeds
1. Paraoakan
 From Palawan and MIMAROPA

Region
 Broiler type
 Tall and slender body
 Feisty, often used as game
fowls
 Has tender and flavorful meat
 Black with brown and red
feathers
 Strong immune system
2. Darag
 From Panay Island and Visayas

Region
 Broiler type
 Meat is tastier than Paraoakan
 Have red, black, orange feathers
 Average size (1.5 – 2 kg live weight)
3. Banaba
 From CALABARZON Region

 Bigger in size compare to
Paraoakan and Darag
 Broiler type
4. Bolinao
 Found in Pangasinan Province, Ilocos

Region
5. Camarines
 From Bicol Region

 Used for cock-fighting
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6. Boholano
 From Bohol
7. Joloanon
 From Panay Island, Visayas
Breeds of Foreign Chicken
1. Sasso
 Brown to light brown

feathers
 Plump and short bodies
 Rarely flies, often
grounded
 Tasty and tender meat
 Broiler and layer type
2. Chinese Chicken (Ulikba)
 Broiler type
 Highly expensive (1000/kg)
 The Chinese believe that it’s
meat has medicinal property
 Has white feathers but meat
and bones are all black
 Short and puffy feathers
3. White leg horn

 Popularly known as the
“45-day old” chicken
 Broiler and meat type
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4. Rhode Island
 Layer type
 Short but big bodied
 Produces large sized eggs
 Mostly grey, sometimes brown
feathers
Selecting Breeder Stocks

 Select pullets that came from flocks of good laying performance
 Select rooster that shows aggressive behavior
 Uniform in age and weight
 No physical abnormalities
 No sign of diseases and parasitism
 Reddish comb and wattles
Selecting Growing Chicks

 Vaccinated
 No physical abnormalities
 Purchase from reputable sources (farm/breeder)
Management Practices in Breeding Stocks
 Maintain rooster to hen ratio of 1: 5 to achieve fertility in hatching

eggs
 Provide nesting box/baskets
 Collect eggs daily to delay the onset of broodiness
 Install perches, not above the nest to avoid soiling the nest with
droppings
 Collection of eggs, maximum of seven days only
 Laying starts at 18-20 weeks of age
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Self-Check 1.1-1
Enumeration:
1. Factors to consider in selecting growing chicks
2. Factors to consider in selecting breeder stocks
3. Give at least 4 foreign chickens.
4. Give at least 7 native chickens.
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Answer Key 1.1-1
1. Factors to consider in selecting growing chicks
a. Vaccinated
b. No physical abnormalities
c. Purchase from reputable sources (farm/breeder)
2. Factors to consider in selecting breeder stocks
b. Select pullets that came from flocks of good laying

performance
c. Select rooster that shows aggressive behavior
d. Uniform in age and weight
e. No physical abnormalities
f. No sign of diseases and parasitism
g. Reddish comb and wattles
h. Factors to consider in selecting growing chicks
3. Foreign Chicken
a. Sasso
b. Chinese Chicken
c. Rhode Island
d. White Leg Horn
4. Native Chickens
a. Paraoakan
b. Banaba
c. Camarines
d. Darag
e. Bolinao
f. Joloanan
g. Boholano
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Characteristics of Desirable and Undesirable Strains
1. Identify good layer from bad layer.
2. Identify different parts of chicken.
Introduction
Distinguishing between a good layer and bad layer could be quite

difficult for inexperienced poultry farmers. For example, you may be
interested in buying point of lay chickens, and you would want to buy good,
healthy chickens. That means you must know the physical characteristics of
good and poor layers.
It is important to remember, however, that not all the hens in a flock

will be laying at the same rate. Some hens may never lay a single egg while
others may go out of production earlier than the majority of the flock.
Economically it would be helpful to find such hens and remove them from
the flock. To do so requires an ability to assess the persistency and intensity
of lay for each hen. Persistency of lay refers to the number of eggs laid over a
specific period of time. Intensity of lay refers to the current level of egg
production.
With yellow-skinned hens, such as leghorns, loss of pigment from

their skin is an important characteristic for determining the persistency of
lay. As a pullet grows, yellow pigment is deposited in the skin, beak, shanks
and feet. Once the pullet starts laying eggs, the pigment is then removed
from the pigmented areas to provide the yellow color in egg yolks.
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The pigment is removed from the
different parts of the body in a definite order -
from the vent, eye ring, ear lobe, beak (corner
of the mouth toward the tip), bottom of the
foot, the shank (front, back and sides) and
finally the hock and top of toes (see Figure 2
for the parts of the hen).
Once a hen stops laying eggs, pigment

is regained to the skin in the same order in
which it was bleach. It is NOT regained in the
Figure 2. The parts of the
reverse order. chicken bleached of pigment
during egg laying
As previously indicated, the first place
to loose pigment is the vent. A hen that has
been producing eggs will have very little
yellow remain. Evaluating egg laying hens
Jacquie Jacob, Tony Pescatore and Austin
Cantoring in the skin around the vent. As
shown in Figure 3, the hen on the left still
has yellow remaining in the vent. She has
either laid few, if any eggs, or has been
laying eggs and has gone out of production,
putting pigment back into the vent (since
pigment is replaced in the same order it
was removed). The vent of the hen on
the right has been bleached of pigment
indicating she has laid more eggs and is
therefore the more persistent layer.
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As shown in Figure 4, there is no yellow pigment remaining in the eye ring,
ear lobe and beak of a hen that has been in production. Yellow pigment is
present in all parts of a poor layer’s head. In addition to differences in
pigmentation, the comb of the poor layer is smaller and pale. The head is
also too long in proportion to its depth.
As Figure 5 shows, the intensity of yellow pigment decreases in the

shanks and tops of toes of hens as the number of eggs produced increases.
The feet of the hen on the left still has a lot of yellow pigment remaining in
its shanks, feet and tops of toes indicating that she has laid less eggs than
the other two hens. Most of the yellow has been bleached from the feet of the
hen on the far right, indicating that she has laid the most eggs of the three
hens and is thus the more persistent layer of the three.
If you are comparing two hens of equal pigmentation the next factor to
consider is ‘handling qualities.’ Handling qualities are also the main factor
to consider when comparing hens from breeds that do not have yellow skin
so that the level of pigmentation cannot be used as an indicator of egg
production.
‘Handling qualities’ refer to the amount of fat in the abdominal area.

Unlike cattle which place their excess dietary energy as fat between muscle
fibers producing the marbling effect of beef, poultry species deposit fat
under the skin and in the abdominal area in what is referred to as the fat
pad (see Figure 6). You do not see a marbling effect in poultry meat. That is
why poultry meat is so much leaner than
beef, especially if you remove the skin with
its underling fat.
A hen uses the energy in the feed she

eats to produce eggs. If she is not laying
eggs, she does not require as much energy
and much of the energy from the feed she
eats is deposited as fat. The amount of fat
in the abdomen, therefore, is a good
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indicator of a hen’s current level of production, known as the intensity of lay
To evaluate handling qualities, you need to know where the pubic

bones and keel are located in the abdominal area of the hen (see Figure 7).
Take a pinch of skin just below the pubic bones and roll it gently between
the thumb and finger to evaluate its thickness (see Figure 8). If a hen is in
production her dietary energy is being used for egg production and she will
not have much fat in the abdomen. If a hen is not laying, the energy she is
eating is Yellow Pigment Figure 3. Comparison in the color of the skin
around the vent of a poor layer (photo on the left) and a good layer (photo on
the right) Figure 5. Loss of pigment from the front of the shanks and tops of
toes. Hen has laid few eggs Hen has laid many eggs Figure 6. The deposition
of fat in a chicken, including the abdominal fat pad. Figure 2. Comparison of
the yellow color in the eye ring, ear lobe and beak of a poor layer (photo on
the left) and a good layer (photo on the right) 3 not being used for egg
production so it is deposited in the fat pad in the abdominal area. As shown
in Figure 8, a hen which is in production will have a thinner pinch of skin in
the abdominal area than one not laying.
Note: When handling the hens be especially careful with the pubic
bones, which can break easily if handled too roughly.
Another important factor in

evaluating laying intensity of hens is
‘abdominal capacity.’ The larger the
abdominal capacity the better the
current level of production. To
evaluate abdominal capacity, place as
many fingers as you can between the
bottom of the pubic bones and the tip
of the keel (see Figure 7 for the
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location of these parts of the chicken). Count the number of fingers you can
get between these two locations. This is the depth of the abdomen. Place as
many fingers as you can between the two pubic bones. Count the number of
fingers you can get between these two bones. This is the width of the
abdomen. The abdominal capacity is then described as width by depth.
Figure 9 gives examples of the abdominal capacities for two hens. The
abdominal capacity of the layer in the top pair of photographs is 2 finger
width x 2 finger depth. This is an example of a poor layer. The abdominal
capacity of the layer in the bottom pair of photographs is 3 finger width x 4
finger depth. This is an example of a good layer. Molt is another factor that
can be used to evaluate the level of egg production for individuals in a flock.
The short feather in the middle of the wing is known as the axial feather.
The 10 feathers outside of the axial feather are the primary feathers (see
Figure 10).
To evaluate the status of a molt (including whether or not it is in a molt) it is

these 10 primary feathers that are examined. Hens in a molt lose their
primary feathers, starting with the feather closest to the axial feather and
move outwards. Old feathers that have not molted will be worn on the ends
and may be dirty and/or broken. New feathers are typically smooth and
clean.
The photographs in Figure 11 show two hens in different levels of

molt. The hen on the left is missing one primary feather. This is referred to
as a one-feather molt. The hen on the right has four new primary feathers.
This is referred to as a four-feather molt.
Typically, when a hen is in molt she goes ‘out of production’ (i.e., stops
laying eggs) but some hens will continue to lay while molting, but usually at
a reduced rate.
As previously mentioned, when a hen goes out of production

pigmentation returns to the various parts of the skin in the same order that
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it was lost. It is possible, therefore, to have a hen bleached all the way
through to the back of the shanks but still have yellow pigment in her vent.
Good vs. Bad Layer
Character/Body Parts Good Layer Bad Layer
Comb, wattle and Fully developed, bright, Small, pale, cold,

earlobes red warm & waxy shrunken, dry
Pelvic bones (two Spread apart, two to Close together, only

small bones extending three fingers can be one finger can be
along the sides of the placed between them, placed between them,
thin & pliable thick and hard
vent)
Vent Large, moist, dilated Small, dry, puckered,
most, oval shaped round
Abdomen Soft with thin skin, Hard with thick skin,

expanded compacted
Span (distance b/w About three to four About only two fingers
the end of keel or fingers in width in width
breast bone and the
end of pubic bones)
Pigmentation (Yellow Bleach or white after Remains yellow even
beak and shanks) several months of after several months in
production the laying pen
Site history
If there is available data/information from relevant government

agencies or organizations on the prior land use, then it should be used to
establish that the site is not a possible source of physical, chemical and
microbiological hazards. However, when these data are not available and
uncertainty exists as to the suitability of the land for agricultural use, it is
recommended to have the soil analyzed for heavy metal contamination, etc.
Farm layout The farm should:
a. Have a suitable area set aside for storage of feed, carcass destruction,
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waste management, workers area including toilets and washrooms.
b. Have a design that incorporates ventilation and ease of cleaning.
c. Have buildings and perimeter fences constructed to prevent contact

between farm animals and potential disease carriers such as wild
animals and stray animals like game fowls and pets.
d. Electrical conduits should be properly installed and covered to prevent

possible electrocution.
e. Layout and emergency procedures shall be placed in the most
conspicuous place.
Animal housing
a. The chickens should be housed in a suitable structure or

building, appropriate for the intended use of rearing and
housing chickens, with sufficient shelter and ventilation to
protect chickens. Farm owners/operators when building
chicken housing facilities may also refer to the Standard on
Animal Housing established by competent authorities, e.g.
Philippine Agricultural Engineers Standards.
b. Have a logical layout for the chicken husbandry activities with

sanitation as a guide making it easy for staff to move from clean
areas into dirty areas following biosecurity protocols (refer to
ASEAN Biosecurity Management Manual for Commercial Poultry
Farming).
c. The premises should be kept clean at all times to prevent

disease occurrence, establishment of breeding ground for pests
and avoid environmental degradation.
d. The building intended for keeping chickens should be

constructed in the orientation that minimizes the adverse effects
on chicken performance and eliminates possible hazards to its
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surroundings.
e. The building should be designed and constructed using

materials that:
 Should not cause any injury or impart hazard to the
welfare of chickens;
 Provide comfort
 Can be easily cleaned and disinfected;
 Can be easily replaced when damaged;
 Create efficient stock management;
 Enhance biosecurity.
f. There should be an effective drainage system in place at the
building.
g. Chickens should be provided with sufficient floor space/size
suitable for their age, body weight and size to ensure comfort to
the chickens.
h. Chickens should be provided with appropriate space to feed and
drink comfortably.
i. The feeding and drinking equipment and facilities should
conform with the standards/requirements for each species and
should be constructed and conspicuously placed such that:
 chickens are allowed to eat and drink freely, allowing

them to behave normally; and
 contamination with chicken feces and urine is prevented.
j. Pens should be:
 designed and constructed to prevent chickens from escaping;
 free from protruding objects or structures (e.g. nails and

bolts) that may cause injury to the chickens and farm
operators and farm workers.
k. Housing design (particularly roof height and sides) should

provide proper ventilation (whether natural of artificial) to
maintain a comfortable environment.
l. Animal buildings should have adequate lighting to ensure that
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chickens can be thoroughly inspected as required.
m. Electrical installations and wirings should be protected and
should not be accessible to the chickens.
n. The fence, including its posts and gates, should be effectively
designed to prevent entry of stray animals, and escape or injury
of the chickens. If electric fence is used, it should be operated as
per manufacturer’s instructions.
Self – Check 1.1-2
Enumeration:
1. How do you select good quality chicks?
2. Disinfectants used for poultry operation.
3. What are the characteristics of a good layer?
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Answer Key 1.1-2
1. Quality chicks can be selected by looking their characteristics such as

with:
o. Dry and Fluffy feather

p. Bright eyes
q. Well-healed navel
r. Active
s. Came from reputable source
2. LABS
3. Characteristics of a good layer
a. Comb, wattle & earlobe – Fully Developed, Bright, red warm

and wax
b. Pelvic Bone – Spread apart, two to three fingers can be placed

between them thin and pliable
c. Vent – Large, moist, dilated most oval-shaped

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d. Abdomen – Soft with thin skin & expanded
e. Span – About 2 to 4 fingers in width
f. Pigmentation – bleach or white after several months of

production
t. Came from reputable source

Selection of Healthy Stocks Based on Acceptable Industry

4. Compare and contrast the four areas of the chicken industry.
5. Select what kind of industry you are going to put up
6. Perform the proper sanitation and security in poultry farms
The chicken industry is a large commercial industry. It is a very

sophisticated business-oriented industry through vertical integration. This
has allowed the poultry industry to become very efficient in every aspect of
the production and processing of birds and eggs. It has also allowed for
producers to work with companies to raise high-quality poultry products
Chicken Industry
Broiler production, egg production,
replacement pullet, and broiler breeder are
the main categories that make up the
dominant form of poultry production in the
United States. Many of these poultry farms
will look similar from sizes of
environmentally controlled barns to
automated equipment that eases the work
load. Poultry farms will have bulk feed
storage bins, tractors, manure spreaders,
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and generators. These farms operate with
strict precautions against diseases.
Some operations use a foot bath at the entrance of each house or
require special clothing and rubber boots to prevent disease contamination.
Other operations do not require any visitors on-site. Vertical integration has
allowed for the chicken industry to focus on these areas and design a
production system that is optimally efficient.
BROILER PRODUCTION
Producing meat is the main focus of the broiler production area in the
chicken industry. This form of production concentrates on growing meat
birds by the fastest and most efficient method possible. Producers will enter
into a company contract, receive birds from a hatchery, and generate
broilers to market weight in about six weeks.
Broiler Facilities
Broilers are typically raised in specialized buildings that are

completely opened inside, allowing the chickens to roam the entire area.
Broilers are not raised in cages. These buildings offer automated heating,
ventilation, water, and feed systems. The floor used in a broiler production
building is an earthen floor that is covered by “litter.” Litter is an absorbent
material that serves as bedding.
Broiler Production Practices
Cleaning after every

group is essential to ensure
a clean environment for
young birds. Disinfecting
walls and equipment will
prevent disease
contamination. Also,
removing all old litter and
spreading about 2 to 4
inches of clean, dry
bedding on the floor helps
prevent disease. Waste
management is a key
production practice that
must have a particular plan even before poultry buildings are built.
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Water quality is a very important factor in raising high-quality,
healthy birds. Some operations use water treatment plans to guarantee the
safest, cleanest water for their growing birds.
When young birds arrive, temperatures should be set at 90° to 92°F,

feed in place, and a record keeping system be set. Once the birds start to
grow, temperatures can be dropped to 65°F for an end temperature of
production. The record keeping system will keep track of feed consumed and
delivered, mortality, vaccination dates, and medications used. Following
feeding schedules and maintaining all equipment during production should
be top priorities for daily care and observation of health are important steps
to maintain a mortality rate of no more than 5 percent. Company
representatives also help producers with feeding schedules and vaccination
programs. This help from the company assures fewer risks for producers
and allows them more time for maintenance of housing and equipment.
Factors Affecting Broiler Production
The factors that affect profitability in broiler production are bird

weights, livability, contract agreements/payments, and cash operating
factors like fuel, litter, electricity, maintenance, and repair. Proper
maintenance of buildings and equipment by the producer instead of
contracting these jobs out will help maintain lower costs. Other factors are
consumer demand and market conditions. This will affect bird placement
and schedules. The producer wants to have his or her buildings full at all
times to provide a proper income. Environmental management practices,
like litter distribution, dead bird disposal, air/water quality, and dust/odor
management, can cause an increase in cost if the producer does not
maintain a proper management system.
Selecting Broiler Birds
Selection of broiler chicks should come from a reputable hatchery and

express quality broiler strains. It is common to only raise pullet chicks;
however, cockerels will grow more rapidly. Pullets will carry more flesh over
the back and breast than cockerels. This will give the pullets a more
rounded appearance to the breast, thighs, and legs.
EGG PRODUCTION
Egg production
involves the production of
high-quality eggs for
human use. Laying hens
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are housed in specifically designed cages in a sound, ideal environment.
Typically, the eggs are collected, cleaned, and graded on-site. Producers
maintain clean, well-efficient facilities and try to get one egg per hen each
day.
Egg Production Facilities
Egg production buildings or layer houses also use automated

heating, ventilation, water, and feed systems. These birds are housed in
specially designed cages that offer comfort and good health to the hens.
These cages provide a feeder tray and water nipple. Below the cages is an
automated egg collecting system.
This system allows eggs to be collected in a very efficient and sanitary
manner. (Courtesy, Mississippi State University)
Egg Production Practices
Raising layers for egg production requires attention to lighting,

temperature, feeding, egg production, and egg collection. It is very important
to provide hens an ideal environment to produce eggs. Control panels within
the building control the lighting program for the hens. Light programs are
important because the length of light hours indicates to the birds when to
begin egg production. When hours of light are increased, hens are brought
into production.
The ideal temperature range for a shell egg layer house is set between
57° and 79 °F.
Providing full feed to egg-producing hens is a general practice used in
egg production operations. An important production practice is to ensure
young pullets have reached a proper body weight before the onset of laying
eggs. Producers should maintain healthy birds through constant, daily
observation of birds, feeding amounts, and egg production. Records are
essential to egg-producing
operations and should be a
top priority. During egg
production, producers need
to keep a watchful eye on
the body condition of the
hens. This will help the
producer to decide when to
molt the flock. A common
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production practice in shell egg layer houses is to induce molting. Molting is
a period of time when the birds will shed and renew their feathers.
There are two types of egg collection systems used in egg production,
and grading to take place at one facility. The off-line system transports the
eggs out of the laying house directly to an egg cooling room and then
transported to an egg processing facility. Most modern egg production
operations use an in-line system. The egg is transported by a conveyer belt
to the egg processing facility. The eggs are washed, inspected, and graded
for packaging. Once packaged, the eggs move to a cooler room at 40° to 45°F
and awaits shipment.
Factors Affecting Egg Production
The factors that affect
profitability in egg production are
contract payments/agreements and
cash operating factors like fuel,
electricity, maintenance, and repair.
Other factors, such as hen
productivity, feeding system,
vaccination schedules, and molting,
will also influence profitability.
Companies provide assistance with
feeding and vaccination programs. It is
important to maintain an efficient
system in an egg-producing operation.
Producers must maintain all aspects
of the process, as well as provide a
clean, healthy environment for the
hens.
Selecting Egg Production Birds
Selection for egg production should include the following

characteristics: soft, enlarged comb and wattles; wide, moist vent; increased
distance between the pelvic bones; increased distance between pelvic arch
and keel; velvety skin; and soft, pliable, enlarged abdomen. Characteristics
of a hen that is out of production would include the following: short, hard,
shriveled comb and wattles; small, puckered, and dry vent; little distance
between the pelvic bones; short distance between pelvic arch and keel; tight,
coarse skin; and firm abdomen. There are many more detailed
characteristics for hens in production and should be fully observed before
selection.
REPLACEMENT PULLETS
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Replacement pullets are raised for egg production. These pullets will
replace hens in current egg production. The pullets are raised until they
reach 20 weeks of age by the pullet producer. These birds are then
transferred to an egg production site.
Replacement Pullet Facilities

Replacement pullets are raised in a building that is like a broiler
house. The birds are grown in a similar environment and use similar
equipment for feed and water. Once these birds are ready to come into
production, they are moved to a layer house.
Replacement Pullet Production Practices
Common production practices include maintenance of facilities,

feeding, and daily care of young, growing pullets. Pullet producers grow
specially bred chicks for egg laying production. These chicks are hatched at
a hatchery and are moved to a pullet production operation within a day or
two of being born. The chicks have been vaccinated before arriving at the
operation. Companies are very specific about vaccination programs and are
generally overseen by company representatives. The producer should be
ready for these young chicks with a clean, healthy facility. Feed and high-
quality water should be ready and available.
The pullet production, sometimes referred to as the pullet
replacement, operation will maintain these birds until they are 20 weeks of
age. Once the pullet has reached this age, it will be transferred to a laying
farm for egg production. Pullets typically are mature enough for egg laying at
24 weeks.
Maintenance of facilities is
similar to the practices of a
broiler operation. Cleaning,
disinfecting, and providing a
safe, healthy environment
for the birds is a top priority.
Temperatures are uniformly.
Providing proper ventilation
is a good production practice
that will also help regulate
appropriate temperature and
remove excess moisture.
Waste management is also a
top production practice and
should be set up before the birds arrive. FIGURE 6.
The tires of vehicles that enter this farm are sanitized to ensure a
healthy environment.
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Following feeding schedules during production should be a top
priority for the operation. There will be more time required during the early
stages of growth. Daily care and observation of health are important steps
to maintain a healthy and productive flock.
Factors Affecting Pullet Production
The most important factor in pullet production is producing a uniform

flock with proper weights. The uniform flock will be more efficient, have a
higher peak production, and will express their full genetic potential. It is the
responsibility of the grower to ensure a uniform flock under ideal
environmental settings, feeding, and care. Many companies will provide
payment/contract incentives for uniformity and ideal body weight.
Selecting Pullets for Replacement
Pullet replacement chicks should come from a reputable hatchery and

express quality egg laying genetics and traits. As pullets grow, the producer
should have sufficient knowledge in order to identify poor growth in birds. A
good layer must have ideal body condition and attain the proper body weight
to support egg production.
BROILER BREEDERS
Broiler breeders are chickens that are used to produce fertile eggs that
will be hatched to become broilers. These chickens are selected based on
genetic background and their potential to produce high-quality meat birds.
Breeder Facilities
Broiler breeder
facilities need to provide an
area for growing, breeding,
and nest boxes. Some broiler
breeder houses have two
levels. The breeding, feeding
area is similar to that of the
broiler production house. The
flooring is covered with litter,
and the birds can roam the
space. The upper level is
designed for the nest boxes.
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This is where the hens lay eggs. These eggs are transported on a conveyor
belt to the egg collection room. The eggs are boxed up and sent to a
hatchery. Automated feeders and waterers are used.
Breeder Production Practices
There are specific production practices that must occur for high-
quality birds to be bred and raised. Breeding bird production includes the
daily care and feeding of the females and males, which are raised in
separate buildings. These operations are contracted out by poultry
companies to raise breeder chicks to adult birds.
The female and male birds are kept separately and raised similar to a
broiler operation. The buildings provide a wide-open space for birds to roam.
Automated feeders and waterers are used. Lighting in these houses is very
important, because the number of light hours affect egg production. It is
crucial to raise hens to a specific weight before production can begin. Once
the female birds are 20 to 25 weeks old, they are moved into the breeder
house. The females will move onto the nest boxes to lay fertile eggs. Once
the egg is laid, it will be transported to an egg collection room by a conveyor
belt. These eggs are boxed and sent to a hatchery.
It is very important to maintain a stress-free environment for these
birds. Reproduction would suffer if anything interrupts their environment.
Areas that are free of noise are an important factor to maintain a low stress
environment, especially in the nesting area. Precisely controlled temperature
and lighting systems are very important to maintain efficient production and
reproduction in a breeder house.
Company representatives assist with the designed feeding program.
Males and females are carefully controlled through feed intake levels, body
weight, and condition. Producing pullets that are ideal in weight and
condition will meet the goal of high egg production. Attention to the health of
both males and females will ensure adequate fertility and production.
Carefully controlled operations, along with well-detailed recordkeeping, will
provide the producer a highly efficient return.
The producer must
provide strict sanitation
procedures for effective
disease control. Cleaning and
disinfecting the house and
equipment are proper
production practices.
Maintaining adequate
ventilation and clean, dry
bedding will also result in
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cleaner hatching eggs. Temperatures in a breeder house typically range from
65° to 75 °F.
Factors Affecting Broiler Breeder Production
Factors affecting profitability in breeding bird production are contract

payments/agreements and cash operating factors like fuel, electricity,
maintenance, and repair. Other factors, such as environmental settings,
feeding system, vaccination schedules, and care, will also influence
profitability.
Selecting Broiler Breeder Birds
Breeding birds are carefully selected and owned by companies. These

birds will express high-quality meat and rate of growth. Some common
assessments used to identify growth potential are skull width, heart girth,
back flatness/length/breadth, body depth/capacity, breast and keel, weight,
and color. A wide skull is an indicator of growth potential. A good heart girth
and body depth/capacity will indicate enough space for internal organs that
will maximize growth and development. Flat backs are a sign of good bone
development. The examination of the breast and keel will determine good
meat proportions.
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Self- Check 1.1-3
Identification: Write your answer in a sheet of paper provided.
1. How can light affect the production of eggs?

2. In a contract agreement with a company, what are the common
factors that affect profitability?
3. What is some common equipment used on all types of poultry
operation?
4. What is the difference between an in-line system and an off-line
system in egg production?
Multiple choice: Write your correct answer in a sheet of paper

provided?
1. What are the 4 major categories in chicken production?
a. Broiler production, Layer/Egg production, Replacement Pullet

Production, Broiler Breeder Production
b. Egg Production, Leg Production, Meat Production, Broiler
Production
c. Boiling Production, Breeder Production, Pullet Production, Laying
Production
d. Broiler Production, Replacement Layer Production, Broiler Breeder
Production, Replacement Pullet Production
2. ___________ is the category of chicken industry focus on egg

production?
a. Broiler production b. Replacement pullet
c. Broiler breeder d. Egg production
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3. Broilers are typically raised in specialized building that are completely
______________ inside allowing chicks to roam?
a. Close b. Half open
c. Open d. Widely open
4. What do we call the period of time when the birds will shed and renew
their feathers?
a. Defeathering b. Molting
c. Renewal of feathers d. Defuse
5. It is the system which transports the eggs out of the laying house
directly to an egg cooling room, this system namely as?
a. Open-line system b. In-line system
c. Close-line system d. Off-line system
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ANSWER KEY 1.1-3
Identification:
1. When hours of light are increased, hens are brought into production.
2. Factors affecting profitable

 bird weights
 livability
 contract agreements/payments
 cash operating factors
 like fuel
 litter
 electricity
 maintenance
 repair
3. Automated feeding trough and watering trough.
4. In-line system takes the laying, collecting and grading at the same
place while the off-line system transports the egg from laying facility
to cooling and transport to egg processing facility.
Multiple choice
5. A
6. D
7. B
8. C
9. D
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TASK SHEET 1.1-3
Title: PROPER SELECTION OF HEALTHY CHICKS
Performance Objective: Given the necessary tools, materials and

equipment, you should be able to perform the
proper selection of healthy chicks. Allotted time
(2 hours).
Supplies/Materials :
 Paper and Pencil
 Chicks
 Plastic Crates
Equipment : Weighing scale
Steps/Procedure:
1. Look for chicks that are clearly eating, drinking and have plenty
of energy.
2. Select for the chicks that will frequently sleep, but avoid chicks
that are puffed up, with drooping heads.
3. Check for the tail end of each chick for pasty butt
4. Examine the beak for any discharge
5. Check for the weight of the chicks. It must be 35 grams, a day
old.
Assessment Method:
Demonstration With Oral Questioning
Performance Criteria Checklist 1.1-3
CRITERIA
YES NO
Did you….
1. Look for chicks that are clearly eating, drinking
and have plenty of energy.
2. Select for the chicks that will frequently sleep,
but avoid chicks that are puffed up, with
drooping heads.
3. Check for the tail end of each chick for pasty
butt
4. Examine the beak for any discharge
5. Check for the weight of the chicks. It must be 35
grams, a day old.
Document No. 00
ORGANIC
Date Developed: Issued by:
AGRICULTURE
September, 2020 TESDA-
PRODUCTION Page 54
EMDSIF
NCII of 81
Developed by: Revision # 00
and Development
Chicken College, Inc.
Culling Parameters
Learning Objective:
1. Define culling.
2. Identify characteristics of bird’s subject for culling.
3. Identify good layer and bad layer.
 Culling and Selection
Culling
 The removal of unprofitable/unproductive birds from

the flock
 Undesirable are those that are sick, non-laying and

poor performance
 It is done to prevent additional loss in your farm
Selection
 The process of selecting good birds from the flock
 Selected birds are used as breeder because of the

good traits
 Quality chicks have dry and fluffy feathers, bright

eyes, well-healed navels and active
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Culling Poor Layers
Consider the following pointer in culling poor layers:
Characteristics Description
Comb, wattle, earlobes Small, pale, cold, shrunken and
dry
Pubic bones (2 small Close together, only one finger
bones extending along the can be placed between them,
sides of the vent) thick and hard
Vent Small, dry puckered and round

Abdomen Hard with thick skin, contracted
Span (distance between About 1 – 2 fingers in width

end of breast bone and
ends of pubic bones)
Pigmentation (yellow beak and Remains yellow even after

shanks) months in laying pen
Process of Culling in Poultry Farming
Culling is the name given to the process of eliminating

undesirable birds or those birds which do not possess the qualities for
giving enough benefit in return for their culture.
This is a very important aspect of poultry farming because an un-

culled stock may give a serious setback to the farmer. Culling is a
continuous operation throughout the year. Culling is advantageous
because it helps in saving the feed, in preventing the spread of
diseases and in bringing uniformity of the stock.
Culling of chickens is done at every stage of their life. Oneday

old chick if shows the tendency of drowsiness, inactivity and remains
thinner than the fellow ones of the same breed should be culled.
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and Development
Growing chicks with a slow rate of growth of body and feathers or
having a protruded breast or thin thigh muscles or a deformed body
should be culled. Laying birds can be culled before they start laying
eggs and after that, at every six months. A good layer has a warm, full,
bright red comb and wattles whereas in poor layers the comb is
shrunken, cold and dull colored.
The pubic bones in good layers are placed quite apart and can
accommodate two or three fingers. The space between the keel and the
pubic bones in such birds is 3-4 fingers apart. The morphological
differences between a good and bad layer are given in the chart on the
next page. In this way a poor layer should be culled. All hens should
be invariably culled after three years of egg lying. For breeding
purposes, only healthy cocks should be maintained at a cock- hen
ratio of 1:10.
The egg production average of a farm can be obtained on “hen

day” basis. Hen day for a particular period can be calculated by
multiplying the number of hens by the number of days involved. For
example, if there are 10 birds in a flock, the number of hen day during
30 days will be 10 x 30 = 300 days (provided all the birds survive
during that full period). The number of hen days will decrease
accordingly if some of the birds are destroyed during that period. So
the average egg production can be obtained by dividing the number of
eggs laid during a given period by the average number of the birds on
hand during the same period.
Good Layer Bad Layer
1. Head small, lean and well 1. Head large and thick

proportionate
1. Beak strong, shining and 2. Beak long, thin and dull colored
well curved
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and Development
2. Comb and wattles warm; 3. Comb cold, shrunken and dull
brightly red and full colored
3. Eyes bright, well opened 4. Eyes dull and sleepy

and alert
4. Neck short and strong 5. Neck long and thin
5. Body long, deep and 6. Body short, weak and thin

proportionate
6. Back broad and straight 7. Back long and curved
7. Kin thin, smooth and oily 8. Skin coarse and thick
8. Abdomen large and soft 9. Abdomen small and hard
9. Ventral oval, soft and moist 10 . Ventral small, dry and narrow
10. Feathers moult late 11. Feathers moult early
12. Shank hard on back
13. Poor appetite
14. Shy and nervous

temperament
Document No. 00
ORGANIC
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PRODUCTION Page 58
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and Development
Self – Check 1.1-4
Direction: Identify the given phrase/s if it is good layer or bad

layer. Write the letter G if the phrase/s is a
characteristic of a good layer and write the letter B if
it indicated bad layer. Write your answer on a
separate sheet of paper.
1. Skin course and thick
2. Comb and wattles warm, brightly red and full
3. Neck long and thin
4. Abdomen large and soft
5. Back long and curved
6. Back broad and straight
7. Eyes dull and sleepy
8. Ventral small, dry and narrow
9. Feathers moult late
10. Head large and thick
Document No. 00
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and Development
Answer Key 1.1-4
1. B
2. G
3. B
4. G
5. B
6. G
7. B
8. B
9. G
10. B
Document No. 00
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AGRICULTURE
PRODUCTION Page 60
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and Development
Facilitate
Learning
Session
Document No. 00
ORGANIC
AGRICULTURE
PRODUCTION Page 61
EMDSIF
NCII of 81
and Development
TRAINING ACTIVITY MATRIX
Facilities/ Venue
Date &
Training Activity Trainee Tools and Remarks
(Workstation/ Time
Equipment
Area)
Prayer
Recap of Activities
Unfreezing
Activities 8:00 AM
All
Feedback of to 8:30
trainees
Training AM
Rejoinder/
Motivation
After each
rotation the
21 day old student will
4.1-1 Different GROUP I chicks Name of the 9:30am- be assessted
Breeds/Strains of Work Station 11:30 am every end of
60 day old
Chicjken 1 the week.
chicken
Satisfied/
Completed
After each
4.1-2
rotation the
Characteristics of GROUP II
21 day old 12:30pm- student will
Desirable and
chicks 2:30pm be assessted
Undesirable Strains Name of
every end of
60 day old Workstation 2
the week.
chicken
Satisfied/
Completed
GROUP III
Name of
Workstation 3 After each
4.1-3 Selection of rotation the
Healthy Stocks student will
21 day old
Based on Acceptable be assessted
chicks
Industry 2:30pm- every end of
60 day old 4:30pm the week.
chicken.
Satisfied/
Completed
4.1-4 Culling GROUP IV 21 day old Name of 4:30pm- After each

Parameters chicks Workstation 4 6:30pm rotation the
student will
60 day old
be assessted
chicken
every end of
Document No. 00
ORGANIC
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EMDSIF
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and Development
the week.
Satisfied/
Completed
Facilities/ Venue
Date &
(Workstatio Time
Equipment
n/ Area)
Prayer
8:00 AM to
Recap of Activities All trainees
8:30 AM
Unfreezing Activities
Feedback of Training
Rejoinder/Motivation
After each
21 day old rotation the
4.1-1 Different GROUP II chicks Name of the 9:30am- student will be
assessted every
Breeds/Strains of Workstation 11:30 am
60 day old end of the week.
Chicjken 1
chicken
Satisfied/
Completed
4.1-2 Characteristics After each

of Desirable and GROUP III rotation the
21 day old 12:30pm- student will be
Undesirable Strains chicks Name of
2:30pm assessted every
Workstation end of the week.
60 day old 2
chicken Satisfied/
Completed
Name of
GROUP IV Workstation After each
4.1-3 Selection of 3 rotation the
Healthy Stocks 21 day old student will be
Based on Acceptable chicks assessted every
Industry 2:30pm-
end of the week.
60 day old 4:30pm
chicken Satisfied/
Completed
After each
rotation the
21 day old student will be
GROUP I chicks Name of
4.1-4 Culling 4:30pm- assessted every
Workstation end of the week.
Parameters 60 day old 6:30pm
4
chicken Satisfied/
Completed
Document No. 00
ORGANIC
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PRODUCTION Page 63
EMDSIF
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and Development
Facilities/ Venue
Training Date &
Trainee Tools and Remarks
Activity (Workstation/ Time
Equipment
Area)
Prayer
Recap of
Activities 8:00 AM
Unfreezing All trainees to 8:30
Activities AM
Feedback of
Training
Rejoinder/
Motivation
21 day old After each
chicks rotation the
student will be
4.1-1 Different Name of the 9:30am-
GROUP III assessted every
Breeds/Strains of Work Station 11:30 am
end of the week.
Chicjken 1
Satisfied/
Completed
4.1-2
After each
Characteristics of
21 day old rotation the
Desirable and
GROUP IV chicks 12:30pm- student will be
Undesirable
Name of 2:30pm assessted every
Strains
Workstation 2 end of the week.
60 day old
chicken Satisfied/
Completed
Name of
Workstation 3
21 day old
chicks
GROUP I After each
4.1-3 Selection of
Healthy Stocks rotation the
Based on 60 day old student will be
Acceptable chicken assessted every
2:30pm-
Industry end of the week.
4:30pm
Satisfied/
Completed
4.1-4 Culling GROUP II 21 day old Name of 4:30pm- After each

student will be
60 day old
assessted every
chicken
end of the week.
Satisfied/
Document No. 00
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AGRICULTURE
PRODUCTION Page 64
EMDSIF
NCII of 81
and Development
Completed
Facilities/ Venue
Date &
(Workstation Time
Equipment
/ Area)
Prayer
Recap of Activities
8:00 AM
Unfreezing
All trainees to 8:30
Activities
AM
Feedback of
Training
Rejoinder/
Motivation
After each
rotation the
21 day old student will be
4.1-1 Different GROUP IV chicks Name of the 9:30am- assessted every
Breeds/Strains of Work Station 11:30 am end of the
60 day old
Chicjken 1 week.
chicken
Satisfied/
Completed
After each
4.1-2 Characteristics rotation the
of Desirable and GROUP I 21 day old 12:30pm- student will be
Undesirable Strains chicks 2:30pm assessted every
Name of
end of the
60 day old Workstation 2
week.
chicken
Satisfied/
Completed
Name of
Workstation 3
GROUP II After each
4.1-3 Selection of rotation the
Healthy Stocks student will be
21 day old
Based on Acceptable assessted every
chicks
Industry 2:30pm- end of the
60 day old 4:30pm week.
chicken
Satisfied/
Completed
4.1-4 Culling GROUP III 21 day old Name of 4:30pm- After each
Guitara, student will be
60 day old
Wardo assessted every
chicken
end of the
Hando,
week.
Harold
Document No. 00
ORGANIC
AGRICULTURE
PRODUCTION Page 65
EMDSIF
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and Development
Satisfied/
Completed
EVIDENCE PLAN
Competency Organic Agriculture Production NCII

standard:
Unit of Raise Organic Chicken
competency:
Ways in which evidence will be collected:
Third party Report

Demonstration &
[tick the column]
Observation &
Questioning
Questioning
Portfolio
Written
The evidence must show that the
trainee…
Breed/strains breeds are identified as per PNS-
Organic Agriculture-Livestock and GAHP   
Guidelines
*Selected healthy stocks   
Suitable site for chicken house are   
determined based on PNS recommendations.
Chicken house design is prepared based PNS  
recommendations.
*Determined suitable chicken house
  
requirements
House equipment are installed in line with housing  
equipment installation design
Bedding materials are secured based on   
availability in the locality
Bedding is prepared in accordance with housing   
equipment housing design
*Determined suitable chicken house requirement   
Suitable feed materials are selected based on
availability in the locality and nutrient requirements   
of chicken
Feed materials are prepared following enterprise   
prescribed formulation
*Fed chicken  
Feeding is monitored following enterprise
  
procedure
Document No. 00
ORGANIC
AGRICULTURE
PRODUCTION Page 66
EMDSIF
NCII of 81
and Development
Growth rate is monitored based on enterprise  
procedures
Health care program are implemented based on  
enterprise procedures
*Management health and growth of chicken  
Organic waste for fertilizer formulation are  
collected.
*Harvested chicken   
Production record is accomplished according to  

enterprise procedure
Note: *Critical aspects of competency
Document No. 00
ORGANIC
AGRICULTURE
PRODUCTION Page 67
EMDSIF
NCII of 81
and Development
TABLE OF SPECIFICATION
Objectives/Content Percentage of
Knowledge Comprehension Application
area/Topics test
 Types, breeds
and strains of 20% 5% 12% 37%
chicken
 Characteristics
of desirable and
undesirable 7% 0 24% 31%
strains of
organic chicken
 Selection of
healthy chick
based on 13% 15% 28%
industry
acceptable in
PNS
 Culling 4% 4%
parameters
TOTAL 40% 20% 40% 100%
Document No. 00
ORGANIC
AGRICULTURE
PRODUCTION Page 68
EMDSIF
NCII of 81
and Development
ITEM ANALYSIS
Objectives/ # of
Content Knowledge Comprehension Application test
area/Topics item
 Types, breeds
and strains of 3 1 3 7
chicken
 Characteristics of
desirable and
undesirable 1 6 7
strains of organic
chicken
 Selection of
healthy chick
based on 2 3 5
industry
acceptable in PNS
 Culling 1 1
parameters
20
TOTAL 6 4 10
Items
Document No. 00
ORGANIC
AGRICULTURE
PRODUCTION Page 69
EMDSIF
NCII of 81
and Development
WRITTEN TEST
Name: ________________ Date: _________________ Score:___________
Multiple Choice.
Direction: Read the questions carefully and encircle the correct
answer
1. The following are the preventive measures to avoid outbreak of

disease in the farm, EXCEPT;
a. Implementation of Biosecurity
b. Reviewing medication program
c. Isolation/quarantine of affected birds
d. Injecting medicines to affected birds
2. For a day old chicks, lighting requirements should be ______

a. 8 hours
b. 12 hours
c. 16 hours
d. 24 hours
3. After the chicks are brought to their new home, they should be
allowed to rest for ________ minutes.
a. 5 – 10 minutes
b. 10 – 15 minutes
c. 15 – 20 minutes
d. 20 – 25 minutes
4. The following are the factors to be consider in selecting breeder

stocks, EXCEPT;
Document No. 00
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PRODUCTION Page 70
EMDSIF
NCII of 81
and Development
a. Select pullets that came from the flocks of good laying
performance
b. Select rooster that shows aggressive behavior
c. Uniform in age and weight
d. Has physical abnormalities
5. Breed of chicken that has white feathers but meat and bones are
all black.
a. Sasso
b. Chinese chicken
c. Rhode Island
d. White-Leghorn
6. The following are the management practices in breeder stocks,

EXCEPT;
a. Maintain rooster to hen ratio of 1: 5 to achieve fertility in hatching
eggs
b. Provide nesting box/baskets
c. Collect eggs daily to delay the onset of broodiness
d. Collection of eggs, maximum of ten days only
7. The following are a characteristics of a good layer EXCEPT;

a. Comb, wattle and earlobes are fully developed, bright, read warm
and waxy
b. Vent are large, moist and oval-shaped
c. Span is about two fingers in width
d. Pigmentation remains yellow even after several months in the
laying pen
8. What is the space requirement of chicken in the ranging area?

a. 1 sq. m per chicken
Document No. 00
ORGANIC
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PRODUCTION Page 71
EMDSIF
NCII of 81
and Development
b. 2 sq. m per chicken
c. 3 sq. m per chicken
d. 4 sq. m per chicken
9. How many heads of chicken can be reared in a 1 sq. meter

brooding area?
a. 3
b. 6
c. 9
d. 12
10. What is culling?

a. Removing of unprofitable and unproductive chicken from the flock
b. Giving proper feed requirements to the chicken
c. Quarantine
d. Isolation
11. What if the brooding area has proper temperature?

a. Chicks spread their wings
b. Chicks are evenly distributed in the brooding area
c. They move away from the source of heat
d. Chicks pile on top of one another
12. What is brooding?

a. The process of supplying artificial or natural heat to the chicks
b. The process of lying eggs by the chicken
c. The process of feeding the chicken on its early period
d. The process of giving proper nutrition to 1-2 weeks old chick
13. How many days is the incubation period of a chicken?

Document No. 00
ORGANIC
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EMDSIF
NCII of 81
and Development
a. 20 days
b. 21 days
c. 22 days
d. 24 days
14. The following are broiler type of chicken, EXCEPT;

a. Rhode Island
b. White leghorn
c. Chinese chicken
d. Banaba
15. The breed of chicken that rarely fly and often grounded due to
its plump and short bodies.
a. Paraoakan
b. Banaba
c. Sasso
d. Rhode Island
16. All are bad characteristics of an egg, EXCEPT;

a. Cracked
b. Dirty
c. Spoiled
d. Clean
17. The native breed of chicken that is originated from Palawan and
MIMAROPA region.
a. Sasso
b. Banaba
c. Paraoakan
d. Darag
Document No. 00
ORGANIC
AGRICULTURE
PRODUCTION Page 73
EMDSIF
NCII of 81
and Development
18. The following are the characteristics of a good breeder stock,
EXCEPT;
a. Uniform in age and weight
b. No physical abnormalities
c. Reddish comb and wattle
d. Undeveloped pelvic bone
19. What if the brooding temperature is extremely low?

a. Chicks spread their wings
b. Chicks are evenly distributed in the brooding area
c. They move away from the source of heat
d. Chicks pile on the top of one another
20. What is the most basic housing requirement for chicken?

a. use concrete materials
b. use of local materials
c. Use of unused pigpen
d. None of the above
Document No. 00
ORGANIC
AGRICULTURE
PRODUCTION Page 74
EMDSIF
NCII of 81
and Development
Answer Key
1. D
2. D
3. C
4. D
5. B
6. D
7. D
8. A
9. A
10. A
11. B
12. A
13. B
14. A
15. C
16. B
17. C
18. D
19. D
20. B
Document No. 00
Page 75 of
College, Inc.
PERFORMANCE TEST
SPECIFIC INSTRUCTION FOR THE CANDIDATE
Qualification Organic Agriculture Production

NCII
Unit of Competency Select Healthy Stocks and
Suitable Housing
General Instruction:
Use and utilize appropriate tools, materials and equipment

under Raising Organic Chicken
Specific Instruction:
1. Follow the steps and procedure of the activities in the Task

Sheets
2. Make use of the tools, materials and equipment needed in
each task sheet.
3. Observe 5S every after activity.
List of Tools: Bolo

 Broomstick
 Plastic Pail (10 liters. capacity)
 Carpentry tools
 Knapsack sprayer
 Storage Container with cap,15-liter capacity
 Weighing scale, 2 kilos capacity (2); 25 kilos capacity (1)
 Shovel
 Knives
 Sprinklers, 5 liters
 Step ladder 6 ft.
 Storage tools/cabinet
 Feeding trough
 Waterer/drinker, 1-liter capacity
 Rain coat
 Plastic cup, 1-liter capacity
 Waste cans/bag
Document No. 00
Page 76 of
College, Inc.


List of Equipment:
 Booth/temporary shed
 Shredder
 Fire Extinguisher
 Cart
 Wheel barrow

List of Materials:
 Feeds: starter,
 Feeds: grower
 21-day old chicks
 Rice Hull
 Sand
 Net, #10 mesh size
 First Aid Kit
 Apron
 Chopping Board
 Various Concoctions/Extracts
 Feeds: finisher
 60-day old chicken
 Farm Soil
 Bamboo poles
 Monofilament Nylon#150
 Water Container Drum
 Rags
 Waterer
 Feed Cart

Document No. 00
Page 77 of
College, Inc.
PERFORMANCE CRITERIA CHECKLIST FOR PERFORMANCE TEST
Name: ______________________
Date of Assessment: ____________
CRITERIA
YES NO
Did you….
1) Wear appropriate PPEs? 
2) Use tools and equipment with caution? 
3) Use appropriate tools and equipment? 
4) Avoid too much exposure to sunlight? 
5) Observe 5S in every activity? 
Document No. 00
Page 78 of
College, Inc.
QUESTIONING TOOL
Questions to probe the candidate’s underpinning Satisfactory

knowledge response
Extension/Reflection Questions Yes No
1. Why is it necessary to clean the tools and
equipment after use?  
2. How will you know that the equipment you

used is proper and effective in the  
demonstration?
Safety Questions
3. Why is there a need to practice safety  
precautions before you start a task?
4. How will you maintain the orderliness of the  
materials you used in the demonstration?
Contingency Questions
5. How will you act if you found out that the  
materials you needed is lacking?
6. What will you act if during your demonstration,  
the equipment busted and malfunctioned?
Job Role/Environment Questions  
7. How will you assure the environmental safety in  
your laboratory?
8. How will you promote harmonious relationship  
among workers and have safe and sound
environment?
Rules and Regulations  
9. Why do you need to follow and adhere PNS in  
the gathering of raw materials?
10. Why you need to weigh all concoction  
materials before mixing?
The candidate’s underpinning  Satisfactory  Not
knowledge was: Satisfactory
Document No. 00
Page 79 of
College, Inc.
EXPECTED ANSWER FOR QUESTIONING TOOL
Questions to probe the candidate’s underpinning Satisfactory

knowledge response
Extension/Reflection Questions Yes No
1) So that we can maintain the cleanliness and
prolong its lifespan of the tools and equipment
2) If the procedures performed are accordingly
followed and the task is done easily.
Safety Questions
3) I will make sure to wear PPE’s and materials are
ready.
4) 5S
Contingency Questions
5) Seek for other materials or make use of the
materials which is available in the practical work
area.
6) Immediately report the incident to your trainer
and wait for his/her instruction.
Job Role/Environment Questions
7) By means of proper storage of tools and
equipment after use. Always be aware safety
precautions. Observe cleanliness and proper
sanitation.
8) Conduct team building activity and observe 5S
Rules and Regulations
9) To ensure proper amount of materials in a certain
activity and procedures
10) To verify that the materials is in accordance
with the PNS and follow the right and required
measurement.
The candidate’s underpinning Satisfactory  Not Satisfactory
knowledge was:
Document No. 00
Page 80 of
College, Inc.
References
BI, G. and C. SCAGEL.2007. Nitrogen Foliar Feeding Has Advantages.
FOSSEL, P. 2007. Organic Farming. Singapore p. 69
Gomez, I. and Thivant L. 2015. TECA TEAM – Research and Extension

Division (DDNR) of the Food and Agriculture Organization of the
United Nation (FAO).
KOLOTA, E., and OSINSKA, M. 2001. Efficiency of foliar nutrition of field

vegetables grown at different nitrogen rates. In: Proc. IC Environ.
Probl. N-Fert. Acta Hort., 563: 87-91. Retrieved on December 20, 2015
LIM, A. 2013. The Wisdom of Natural Farming System and Technology

(LessIsMore)
OOSTERHUIS, D. 2009. Foliar Fertilization: Mechanisms and Magnitude of

Nutrient Uptake, University of Arkansas, Fayetteville, AR, p.1-3.
Retrieved on December 20, 2015
PADEM, H., and YILDIRIM, E. 1996. Effect of foliar fertilizer on yield and
yield components of summer squash (Cucurbita pepo L.) 1 st Egypt.-
Hung. Hort. Abstr. Conf. Kafr El-Sheikh, Egypt, p.120-123.
SANIEL, R. 2008. The Natural and Organic Farming. Saniel Integrated Farm
Technological Business School Inc. Sandal, San Isidro, Mahayag,
Zamboanga del Sur.
Document No. 00
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College, Inc.

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COMPETENCY- BASED LEARNING MATERIAL

TESDA – MASBATE POLYTECHNIC AND

Batuila, Baleno, Masbate

Name: ___________________________ Date: ______________

Language, Average grade in: Average grade in:

Previous Horticultural/Agricultural Certificates

Name: _____________________________________ Date: _________________

6. Raising Organic Small Ruminants

Name: _____________________________________ Date: _______________________

Evidence of Current Competencies acquired related to Job/Occupation

Current competencies Proof/Evidence Means of

Produce Organic A relevant certificate of Submitted valid

Name: _____________________________________ Date: _______________________

1.3 Install cage/

1.4 Feed chicken 1.4 Feed chicken

1.5 Grow and Harvest 1.5 Grow and Harvest

4.2 Process concoctions and

ORGANIC AGRICUTURE PRODUCTION NC II

Name: ________________________ Date: _____________________

Training Needs Module Title/Module of Instruction

Performance Criteria Checklist

Self-Check Answer Key

Learning Outcome Summary

In our efforts to standardize CBLM, the above

The unit of competency, Select Healthy Stocks and Suitable Housing is

 Read information sheets and complete the self-check. Suggested

No. Unit of Competency Module Title Code

Raise organic Raising Organic AGR612301

Produce organic Producing Organic AGR611306

Produce organic Producing Organic AGR611301

UNIT OF COMPETENCY: Raise Organic Chicken

MODULE TITLE: Raising Organic Chicken

This unit covers the knowledge, skills and attitudes required to

NOMINAL DURATION: 30 Hours

At the end of this module, you MUST be able to:

 Select healthy stocks and suitable housing

o Breed/strains breeds are identified as per PNS-Organic

1. Different breeds/strain breeds of chicken

1. Breed/strains breeds are identified as per PNS-Organic Agriculture-

The participants will have access to:

1. Identify breed/strain breeds as per PNS-Organic Agriculture-Livestock

Learning Activities Special Instructions

After reading this INFORMATION SHEET, YOU MUST be able to:

1. Identify different breeds of chicken as per PNS – Organic

There are hundreds of chicken breeds in existence.

The physical traits used to distinguish chicken breeds are

In the 21st century, chickens are frequently bred according to

 From Palawan and MIMAROPA

 From Panay Island and Visayas

 From CALABARZON Region

 Found in Pangasinan Province, Ilocos

 From Bicol Region

 From Panay Island, Visayas

Breeds of Foreign Chicken

 Brown to light brown

2. Chinese Chicken (Ulikba)

3. White leg horn

Selecting Breeder Stocks

Selecting Growing Chicks

Name: _____________ Date:

Name: _____________________ Date: _

Name: _______________ Date: _

Name: _______________ Date: _

Name: ____ Date: _