BONGA UNIVERSITY, COLLEGE OF AGRICULTURE AND NATURAL RESOURCE, Department of

Agricultural Economics

Course Title: Animal Production and Management (AnSc1042)

Compiled by: Amenay A. and Seid M.

5. Poultry production and Hatchery Management

Definition: the word poultry refers to all birds kept for the production of eggs and meat for human
consumption. Examples of poultry species Domestic fowl, Turkeys Ducks, Geese, guinea fowls and other
domesticated birds and economically important species: Domestic fowl (90%), ducks and turkeys.

Poultry science: poultry science deals with the study of principles and practices concerning production,
processing and marketing of poultry and its products. Generally it deals with management of birds.

5.1. Origin and classification of poultry

The wild ancestors of the domestic chicken were originated, in South East Asia. The place of first
domestication for the domestic fowl was in South East India (2500 BC). Then fowls were spread eastwards
and northwards in to Asia from their center of origin (South East Asia). After that they were imported in to
the America and Australia by the early European explorers and immigrants. There were different types of
wild jungle fowl as ancestors of the modern fowl, however, Gallus gallus (red jungle fowl) had wide
distributed and assumed to be the chief ancestor of modern chickens. Therefore, the domestic chicken is
Called Gallus domesticus. There were several reasons for the domestication of poultry. The reasons for
poultry domestication were include communication (pigeon); vestment (ostrich), pet (cage birds) purpose of
entertainment (cock fighting) and beauty colour (fancy feather). Through time eggs were used for food. So
the first economic importance of chicken was egg production. However, nowadays, the main aims of
domestication are egg and meat production.

Taxonomic classification hierarchy of domestic fowl

Kingdom----------------------------Animalia
Phylum------------------------------Chordata
Subphylum-------------------------Vertebra
Class---------------------------------Aves
Super order------------------------Carinatae
Family----------------------------- Phasianidae
Genus-------------------------------Gallus
Species------------------------------Gallus domesticus
Common name-------------------Fowl

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 5.1.1. Classification of chickens

Based on body weight or condition, chickens are classified into three groups:-

i. Light breeds:- Those breeds of birds weighing less than 2 kg body weight. Eg. White Leghorn
breeds.
ii. Medium breeds:- those breeds of birds weighing between 2 to 3 kg E.g. New Hampshire
iii. Heavy breeds:- Those breeds weighing greater than 3 kg. Example Sussex, Langshan, Brahma, and
Orpington

Based on purpose of keeping or utility, chickens are classified into three groups:-

i. Egg type: - Those breeds of birds that are selected for producing high number of eggs. E.g. White
Leghorn and Minorcan.
ii. Meat type: - Those breeds of birds that have the capacity to fatten with in short period of time E.g.
Broiler can reach 2 kg with in 60 days (8 weeks) Eg. Sussex, Brahma, Orpingtom, Cochin, Langshan
and Cornish. Most known are Orpington and Cornish Dark which weigh3.9 kg.
iii. Dual purpose type:- Those breeds which are used for both egg and meat

E.g. Plymouth Rock, Rhode Island Red, Australops and New Hampshire.

5.2. Poultry production systems in Ethiopia

In Ethiopia chickens are the most widespread and almost every rural family owns chickens, which provide a
valuable source of family protein and income. The total chicken population in the country is estimated to be
56.5 million with native chicken representing 96.9%, hybrid chicken 0.54% and exotic breeds 2.56%. The
most dominant chicken types reared in Ethiopia are local ecotypes, which show a large variation in body
position, plumage (feather) colour, comb type and productivity. However, the economic contribution of the
sector is not still proportional to the huge chicken numbers, attributed to the presence of many productions,
reproduction and infrastructural constraints. The chicken production system in Ethiopia has characterized by
less market oriented, low input, scavenging and traditional management system consisting of local breeds.
The indigenous birds are small in body size and low producers of meat and egg. For example, the
productivity of scavenging hens is 40-60 small-sized eggs/bird/year. The total chicken egg and meat
production in Ethiopia is estimated to be about 78,000 and 72,300 metric tons, respectively.

Ethiopian indigenous chickens have a variety of morphological appearances. They vary in colour, comb
type, body conformation and weight, and may or may not possess shank feather. Up to the present; the
domestic poultry sector has been dominated by traditional production practices, and local breeds represent
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almost 98% of the national poultry flock. Indigenous chickens, however, have low productivity - average
annual egg production is estimated at 60 eggs (average 38 g); while the carcass at 6 months of age is about
0.5 kg from a live bird of about 1.5kg. Low productivity is also due to low hatchability at about 70% and
high mortality. Estimated 40-60% of chicks die during their first eight weeks mainly due to disease and
predators

5.2.1. Importance of chicken production

Chicken production and consumption provide different functions for the producer as compared to the other
livestock production. Among the different functions, the following are the main ones:

i. Immediate source of cash income and create job employment

The demand for poultry meat and eggs is permanent. Income from a laying flock and from broiler
production does not come only once or twice during the year. But it is distributed throughout the year. You
can raise different batch of broiler so that can be sold in different time. Eggs are also collected every day and
income obtained from sale of eggs comes every week. So in one obtained is continuous (distributed through
out the year). Be it small scale or large scale, poultry form has a continuous flow of money by selling eggs
or broilers. People either being employed in private or government commercial farm or by running own
poultry from can get income. Poultry is used for fulltime occupation by being employed or run own poultry
farm or it can also be used for part time occupation as side business. A sizable income can be obtained from
poultry although an individual has full time employment. Poultry provide jobs to all categories of people.
House wives, disable people, elderly people and children can look after a small flock of birds in their extra
time for small earnings. Small scale poultry farm is easy to be managed by these group of people since
labour force needed is not great.

ii. Poultry meat and egg are essential foods (used for source food)

Meat of chicken is higher in protein content than beef and other meat (like mutton). Poultry meat contains
less fat and is highly digestible and palatable in which meat of chicken contains amino acid somewhat
resembles that of milk but less than egg. Eggs are natural, complete and balanced food which contains all
nutrients in the correct proportion. Egg contains an abundant protein which is high quality and contains
essential Amino Acids. Protein of egg is greater than milk, and any meat including chicken meat. Egg is also
contain vitamin especially vitamin ADEK which is fat soluble vitamin, minerals like Iron and some energy.
Medium egg contains 77 calories. Generally has high biological value exceeding that of milk and meat, so
that demand for egg and poultry is permanent. Since poultry has high feed conversion efficiency, it is
efficient producer. A. 2kg broiler can be produced on 4kg of feed with in 2 months. No other meat products
can be produced as efficiently as poultry meat. A dozen eggs can also be produced on 3.6 to 4.5kg of feed.
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These indicate that poultry is efficient in production. The term feed conversion efficiency refers to the
amount of feed required to produce a certain amount of product. Their product is acceptable by most of the
community and the meat and eggs contain special proteins that allow children to grow strong and their brain
to develop.

iii. Requires low initial capital investment, small land and low labour input

The land requirement is always less than the requirement of other farms. One can start a commercial poultry
farm on 2 hectors of land.

iv. By-products of poultry have industrial usage

Fertile eggs are used for preparation of vaccine and albumen part of egg is used for parametrical use
(medicine). Worthless eggs (not hatched eggs) can be utilized for feed of pig or fertilizer since it
contains minerals like Ca, P and N. The eggs also can be used for paints, adhesive, glue (gums) for
leather tanning, for preparation of cake and soaps since used as additive.

5.2.2. Level of poultry (chicken) production systems in Ethiopia

In Ethiopia there are three types of chicken production systems. These are free-range production system,
semi-intensive production system and intensive production system.

i. The extensive system (Free-range chicken production system)

This chicken production system is practiced in most rural areas of the country and objectives of production
are for household consumption and as source of additional income for the household. It covers 95-98% of
the chicken production system of the country and it is not profitable since it is not market oriented. It
contains small flock size (5-20 chickens per household) which is indigenous breed types mostly depend on
locally available feed material as supplement with low health services and other management practices. The
chicken does not have their own constructed chicken house rather maintained in the main house with the
family. Chicken brooding and rearing is only the care they obtain form their mother/hen.

Advantages of extensive system

 chickens are healthy since they exercise in the open air freely
 there is minimal infection with parasites if enough space is available,
 little or no labour input,

Disadvantages of extensive system

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  Difficult to control and manage the chicken especially the young chicks are easily exposed for
predators and unfavorable weather conditions
 Chickens eat sown seed when looking for feed,
 Large percentage of the eggs can be lost as the laying hens are not accustomed to laying nests
 High diseases transmission and occurrence of high death,
 chickens are less productive
ii. Semi- intensive chicken production system

This type of chicken production system is better than free ranging production system since it uses inputs like
supplemental feed, vaccine, etc. It has a small house which accommodate laying nest and feeders which
serves as chicken house for night time. The house has one or two side open door for easy movement of the
chicken to the fenced area during the day time. The fence can be made from mesh wire or other materials
and will not allow the chicken to escape above on it.

Advantages of semi-intensive chicken production system

 Requires far less land than the free range system

 does not require expensive equipment
 Complete control over operations such as useful for record purposes, operational throughout the
year, economic use of land (free range) and
 suitable for commercial egg production (unlike the free range system)
 eggs and birds can be protected against thieves and predators

Disadvantages of semi-intensive chicken production system

 Requires considerable amount of fencing and more elaborate house than free range system
 danger of over stocking and exposure for different disease if the campass is not clean and dry
 Possible build up of parasites and disease germs in the pasture (mortality increases)

iii. Intensive chicken production system

This type of chicken production system use more inputs (feeds and feeding, breed, health, housing and other
inputs) than the above two chicken production systems. It is market oriented and the main objective of
production is to get better profit. The number of chickens involved are relatively high (more than 200
chicken). The chicken breed used is specialized improved breeds (layer or broiler). They should provide the
expected product within that time.

Advantage Intensive chicken production system

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  land requirement is minimum,
 prompt culling of unproductive birds,
 proper control of diseases and predators,
 good record keeping and high egg production
 scientific feeding and management,
 high degree of supervision,
 minimum labour,
 automation is possible and manure value is increased

Disadvantage of Intensive chicken production system

 Require high capital investment,

 problem of cannibalism and diseases outbreak
 greater chance of worm and tick infestation

5.3. Incubation and hatchery operation

An incubator is basically a box that holds eggs while maintaining appropriate environmental conditions.
Hatcheries are specialized facilities that receive fertilized eggs from poultry breeder operations and care for
them through storage, incubation and hatching. Hatcheries also perform various management procedures on
eggs and newly-hatched chicks to keep their health and prepare them for the growing phase. Many domestic
poultry owners incubate eggs to help sustain their flock over time. Egg must store and incubate them
carefully for a successful hatch and environmental conditions, handling, and sanitation are all important
factors when it comes to incubating and hatching eggs. Once you have eggs to incubate, avoid damaging or
contaminating them. Wash your hands frequently to remove bacteria from your hands. Eggs should be set as
soon after you collect them as possible. Otherwise, it is best to incubate eggs within 7 to 10 days of their
being laid. Hatchability decreases rapidly when eggs are stored for more than 10 days. Fertile eggs should be
stored between 55 and 65°F. If fertile eggs reach temperatures above 72°F, embryos will begin to develop
abnormally, weaken, and die. Embryos stored below 46°F also have high embryo mortality. Room
temperature is generally too warm and the refrigerator is too cold for storing fertile eggs. Fertile eggs should
be stored at 70 to 80 percent relative humidity. High humidity can cause condensation to form on the
eggshell. Clogging the pores can suffocate the embryo. Low humidity during storage can make the egg lose
internal moisture and kill the embryo. To increase the humidity, place a pan of water in the storage room.

There are two methods of chick brooding. These are natural and artificial brooding.

1. Natural incubation (using broody hen)

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 Incubation of eggs with the use of broody hens which is capable of hatching 8-12 eggs at the same time
with hatchability up to 80% and more economic than artificial incubators, as they only need to be given
feed and water. Local breeds of poultry are good incubators and good mothers. However, modern breeds
of poultry are selected for egg production or are selected against broodiness. A hen sitting on eggs will
provide exactly the right temperature, humidity and ventilation for the eggs to develop well. Broody
hens have the following signs of broodiness: produce broody sound; her comb shrivels up; she occupies
her nest and refusing to leave it and she may try to gather other eggs from neighboring nests and pushing
them into her own, and if this behavior lasts for two days you can assume that the hen is ready for
brooding. She should not leave the nest for more than about 15 minutes. She will often stand up and shift
or turn the eggs. This is because the eggs need to be moved about, as the best and warmest place is in the
middle under the hen.

2. Artificial incubation methods

The incubators imitate a hen’s natural brooding abilities by providing an artificial micro-climate with the
proper temperature, humidity, and ventilation, as well as by allowing the eggs to be turned regularly. It
involves the use of an artificial incubator. An artificial incubator is a closed box in which there is accurate
control of temperature, humidity, and ventilation. Incubator has different parts such as heater, ventilation
openings, water container, egg trays, and fans.

Physical conditions Necessary for incubation

The hatchability of eggs depends on: temperature, humidity, ventilation, orientation and turning. Of these
factors, temperature is the most critical.

Temperature

An incubator must reproduce temperature conditions comparable to those provided by a hen warming her
eggs with her body heat. Internal temperature of the egg is most important physical factor that affects the
development of the embryo. For most chicken species, the optimum incubation temperature is found
between 37.0-38.0°C (98.6-100.4°F), although it is even possible to hatch under temperatures that vary
between 35.0-40.2°C (95.0-104.4°F).

Relative humidity levels

The relative humidity with in an incubator affects the rate of evaporative water loss from the hatching egg.
The relative humidity in the incubator between setting and three days prior to hatching should remain at 58-
60%, when hatching, the humidity is increased to 65% relative humidity or more.

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Ventilation

Gas exchange during incubation plays a fundamental role in the development and viability of the embryo,
hatch results, growth and physiology of the chick. Ventilation is very important during the incubation
process. While the embryo is developing, oxygen enters the egg through the shell and carbon dioxide
escapes in the same manner. As embryos grow, the air vent openings are gradually opened to satisfy
increased embryonic oxygen demand. Care must be taken to maintain humidity during the hatching period.
Unobstructed ventilation holes, both above and below the eggs, are essential for proper air exchange.

Orientation and turning of eggs during incubation

Set the eggs in the incubator with the large end up or horizontally with the large end slightly elevated. This
enables the developing embryo orients the head toward the air cell, which is in the large end of the egg. If
eggs set with the small end upward, a chick’s head can orient away from the air cell of the egg and not
hatch. Turning keeps the embryo centered in the egg and prevents it from sticking to the shell membrane
prevents embryo death and unhealthy hatches. Eggs must be turned at least five times every 24 hours.
Turning more frequently is better and once per hour is best. Keep accurate records to ensure the eggs are
turned three to five times each 24-hour period. Do not turn eggs during the last three days before hatching.
The embryos are moving into hatching position and need no turning.

5.4. Poultry houses

Housing is essential to protect against predators, thieves, and rough weather (rain, sun, very cold winds,
dropping night temperatures). Preconditions to be considered before chicken house construction:-

i. The site should not be swampy

ii. The soil should be water absorbent
iii. The site should have access to transport, water, electricity and other infrastructures
iv. It should be far from homesteads
v. It is preferable where there is trees in the surrounding which serve as wind break and as a shade
vi. The site should be good for future expansion

Even though there are different types of chicken house around the world, the following are the main types.
These are:

All side open chicken house

All the open side is closed with sieve wire to protect the chicken from theft and different predators. It is
mainly common in hot areas and should be constructed far (at least 50m) from other chicken houses.
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One side open chicken house

This type of chicken house construction differs from all side open house in that there is only one side open.
It is preferred in areas where the daily temperature is 15-30co. The height of the house should not be greater
than 9 m.

All side closed chicken house

This type of chicken house construction is important to control the effect of extreme cold weather conditions
on the chicken. The majority of the different activities, such as control of internal temperature, in this type of
chicken house are accomplished by mechanical way.

House with deep pit

This type of chicken house is suitable for layers reared in cage or open slated system and the waste material
from the layer/chicken is collected in the deep pit for several years (5-10 years).

5.5. Poultry management

Poultry management is the art and science of combing resources, capital and labour to produce and market
poultry meat and eggs. It also includes the profitability of the farm.

5.5.1. Brooder management

Newly hatched chicks need a source of heat that will prevent their body temperature from falling too low,
because chicks do not have feathers; therefore, they cannot maintain body temperature till the feathers grow.
Body temperature of chicken is 42°C (107.6OF) which is more than that of other animals and humans
(37.8°C). More the difference in temperature between two media, fasters is the temperature loss from the
hotter object. Hence, this makes it much more difficult for the chicks to hold body temperature. Therefore,
once the eggs are hatched in an incubator, the chicks will have to be reared and looked after. To maintain the
chickens’ heat, brooder is use as heat source either by natural hen or artificial means for the period of growth
of chicks from 0 day (Day old) to 4 weeks. Under natural brooding mother hen will ensure that they are kept
warm by protect them against the cold.

However, in artificial brooding, heat sources for chicks are brooders/Heaters. It is practiced in wide chicken
production stations. This chick brooding method use different brooders/heaters like electric, charcoal and
hay box. The day-old chick's temperature is about 3°F below that of an adult's. Its body temperature starts
rising about 4 days of age and reaches its maximum at 10 days. The chick needs time to develop temperature
control (2 to 4 weeks) and at 5 weeks of age, they maintain their own body temperatures if the room
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temperature is kept. It is important to light the brooders 24 hours before the chicks hatch or arrive.
Determine if the brooders are working properly, and adjust the temperature to 90 (32.2 OC) to 95 (35 OC) °F.
In time of stress or vaccination reactions, increase brooder temperatures about 5°C above the recommended
temperature until the chicks recover. Check the comfort of the chicks several times each day, especially in
the evening. Distribution of chicks around and under the brooder indicates status of heat conditions.
Accordingly, when the temperature is too cold, the chicks chirp sharply and huddle together under the
brooder. If the chicks move away from the brooder, pant, and are drowsy, the temperature is too warm.
Place an adequate number of feeders and waterers around each brooder. Provide at least two 4.5 liters
waterers and two 12-inch or 18-inch chick feeders for every 100 chicks. Feed placed on a few feeder lids
under each brooder encourages the chicks to start eating sooner. Sprinkle a pile of feed on each lid before
placing chicks under brooder. It is important to remove lids when all feed is eaten or after 4 to 6 days.

5.5.2. Grower management

Growers are chickens at the age of 8-18 weeks for egg type of chickens and broiler parent. Grower chickens
need good quality food, even better than that of the hens. If the weather is good and the place is safe from
predators like rats, large birds and dogs, it might be a good idea to let them pick at some vegetation in
addition to their normal concentrated feed. Protein is needed for growth, keeping up a good health status, for
maintenance, production, to grow feather, etc. The level depends on the type of plant, and whether the feed
is being prepared before feeding. Chicken unable to produce amino acids rather they are 100 percent
depends on farmers feed for protein. Protein source feeds are obtained from both animal and plant origin.
Plant origin protein source feeds include oil crop by products (contain high fat and protein nutrients), oil
factory by products such as cakes. Animal origin protein source feeds include grounded blood, grounded
meat, grounded meat and bone, and fish by product such as fish meal. Major energy source feeds include
cereal grains such as maize, sorghum, rice, wheat, barley, finger millet, industrial/cereal by products such as
wheat bran and wheat middling.

5.5.3. Layer management

Layers are these poultry are between the age of 20-80 weeks and lay eggs during this time. The intake of
dietary energy by laying hens is related to their rate of egg production. A 1% increase in egg production is
associated with a 2% increase in food intake. Laying hens consume 20% more food on egg forming days
than days when eggs are not formed.

Laying hens should have easy access to calcium rich food that may be supplemented by calcium-rich
sources such as crushed snail or egg shells. Do not hatch new chicks if you don’t have enough feed for them.

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If you hatch too many chicks, they may die from starvation or malnutrition, or their resistance to diseases
may be reduced.

Provide nests in the hen house for laying makes it easier to collect eggs and they can be kept clean There
should be adaptation period of the hen for the laying nest before start of laying eggs which is important to
prevent the hen not to lay their eggs outside the laying nest. Nests should be placed inside the chicken house
and preferably above the ground. Nests should be of the right size for the hen to feel comfortable. The size
and length as well as the number of compartments of the laying nest to be prepared should consider the
number of hens. A nest box will typically measure 30 x 30 x 30 cm. The laying nest prepared by this size is
enough for 5 layers. It is advisable to place the laying nests in the dark part of the house to prevent exposure
to the sun. Don’t make them too big, as the hen will not feel comfortable. A calabash or nest basket may
measure 40 x 20 x 25 cm (upper diameter x height x lower diameter). A clay pot is made more or less the
same as calabash.

5.5.4. Broilers management

Broilers are chickens that are raised (reared) for meat production. The modern broilers require 1) feed and
water, 2) environmental protection (temperature, air quality and light), and 3) health protection. For most
poultry, the ideal growing temperature zone is between 60 (15.60C) to 75 (23.90C) OF which is the
temperature range where heat production is at a minimum. If the broilers become too hot or chilled, growth
will be retarded. If the heat is below the optimum then broilers eat more to gain more heat from the feed.
Since more of the feed energy got to keeping themselves warm and less in to weight gain lead to reduce
production. If the heat is above the optimum then broilers the broilers try to lose more heat through panting.
Panting cools by evaporative moistures from the respiratory and it takes high energy. As the temperature
increase they feed small to avoid heat load from feed energy and lose weight gain lead to reduce production.
Research suggests that each degree of deviation from the optimum results in a reduction of body weight at 8
weeks of 20 gm per broiler. Provide all-night light for broilers. Making light (natural and artificial) available
24 hours a day allows broilers access to feed at all times and increases their body weight, especially during
the summer months. Keep a 40-watt bulb at least 1.8 feet above broilers after turning off the heat lamps.

Optimum performance of the broilers depends on proper nutrition. It is absolutely essential that broilers be
fed a high-quality broiler feed containing at least 20 percent protein. All broilers should be able to eat at the
same time. One pie plate or cooking pan for feed and one chick waterer per 25 chicks are needed the first 7
days. Broiler chicks fed ad libitum for 42 to 56 days to an average weight of 1.8 to 2.3kg. Use a 3-stage
feeding program 1) starter (first 2 to 3 week), grower (about 2 week), and finisher (for the remainder or 20
weeks). From 7 days to slaughter, provide one tube-type feeder per 20 to 25 broilers. Broilers must have

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access to clean, fresh water at all times. One 9 litter waterer per 50 chicks is required from the first through
the fourth week. One 9 litter waterer per 25 broilers is required after the fourth week.

Good sanitation program prevents parasite problems. Remove the litter after each flock of broilers. Keep old
birds away from the broilers, and do not walk from the laying house or pen into the broiler house without
thoroughly cleaning and disinfecting your shoes.

The beak of broilers should be trimmed (removed) 1/3 of the top beak and a small part of the bottom at 6-8
days old usually by mechanically operated blade. Beak trimming is used to reduce the incidence of serious
physical injuries or cannibalism by preventing feather pecking or vent pecking otherwise can cause high
levels of feather loss in a flock and may develop into serious physical injuries. Cannibalism can lead to the
death of a large proportion of the broilers with in a flock.

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