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7/8

TLE
Quarter 1 – Module 3:
Perform Estimation and Calculation
TLE – Grade 7/8
Alternative Delivery Mode
Quarter 1 – Module 3: Perform Estimation and Calculation
First Edition, 2020

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Published by the Department of Education

Secretary: Leonor Magtolis Briones
Undersecretary: Diosdado M. San Antonio

Development Team of the Module

Writers: Desan P. Mondia
Editors: Jonathan L. Bayaton Rolan Ben L. Lorono
Reviewers: Jayson C. Solamillo Rosemarie O. Elum
Illustrator: Mark Dave M. Vendiola
Layout Artist:Reynald M. Manzano
Management Team: Senen Priscillo P. Paulin, CESO V Rosela R. Abiera
Fay C. Luarez, TM, Ed.D., Ph.D. Maricel S. Rasid
Adolf P. Aguilar Elmar L. Cabrera
Nilita L.. Ragay, Ed.D
Antonio B. Baguio,Ed.D.

Printed in the Philippines by ________________________

Department of Education –Region VII Schools Division of Negros Oriental

Office Address: Kagawasan, Ave., Daro, Dumaguete City, Negros Oriental

Tele #: (035) 225 2376 / 541 1117
E-mail Address: negros.oriental@deped.gov.ph
 7/8

TLE
Quarter 1 – Module 3:
Perform Estimation and
Calculation
 What I Need to Know

This module was designed and written with you in mind. It is here to help
you master the nature of Animal Production. The scope of this module
permits it to be used in many different learning situations. The language
used recognizes the diverse vocabulary level of students. The lessons are
arranged to follow the standard sequence of the course. But the order in
which you read them can be changed to correspond with the textbook you
are now using.

The module is divided into two lessons, namely:

• Lesson 1 – Perform Estimation
• Lesson 2 – Perform Basic Workplace Calculation

After going through this module, you are expected to:

1. follow the procedure in reporting to appropriate person/s the estimate
of materials and resources;
2. perform estimations or calculations to be done according to the job
requirement; and
3. employ different techniques in checking the accuracy of the result
with sincerity.

ii
 What I Know

Direction: Read each item carefully and use your notebook to write your
answers.
A. What is the recommended space requirement for broilers?
1. Day-old to three weeks _______________
2. 3 weeks to 4 weeks _______________
3. 5 weeks to market age _______________

B. What is the recommended minimum feeding space requirement for

broilers?
1. Day old to 4 weeks ________________
2. 4 weeks to 8 weeks ________________
3. 9 weeks to near laying age ________________

C. Determine the brooding temperature requirement per different age of

broiler in 0C:
1. 0 to 1 week _____________________
2. 1 to 2 weeks _____________________
3. 2 to 4 weeks _____________________

D. Identify what is referred to in the statement.

________________1. Cutting of small pieces of skin out of the edges of the

ears.
________________2. An essential part of any record-keeping system in animal
production.
________________3. It summarizes records of important aspects of herd
production on weekly or monthly basis.
________________4. It records the number of pigs born alive and number born
dead.
________________5. It helps compare the production or growth of different
animals.

1
Lesson

1 Perform Estimation

Estimation and Calculation in Poultry Production

A. Types of Feed
There are three types of feed available in the market. Each type
differs in the proportion of nutrients in the feed. The change in nutrient
proportion is important to address the needs of the pig at different stages of
growth. The shift from one ration to another should be done gradually in
order not to upset the normal feeding behavior of the pigs. Always allow a
transition period of at least one week.

1. Starter Feed – A starter feed is given to 10 to 20 kgs. weaners until the

pigs are about three months old and weigh 30 to 35 kgs. A starter feed
contains 18 percent crude protein (CP) and 3,250 kilocalories (Kca/j) of
digestible energy (DE).

2. Grower Feed – Next to starter feed is the grower feed. This is given until
the pigs reach a weight of 60 kgs. Grower ration contains 16 percent CP and
3,200 Kcal DE.

3. Finisher Feed – At 60 kgs, the pigs ‘ration is shifted to finisher feed. It is

given to finisher pig up to 80 to 90 kgs ready for the market. The ration
contains 14 percent CP with 3,200 Kcal DE.

B. Feeding Methods

The growth performance of the pigs is not only affected by the

quantity and quality of feed given but also by the methods of feeding. The
three basic feeding methods for finishers are restricted feeding, ad libitum,
and combination of ad libitum and restricted. The level of feeding can vary
from restricted feeding (about 80% satisfaction) to ad libitum level (100%
satisfaction).

1. Restricted Feeding. In restricted feeding, the amount of feed given is

controlled or limited to a certain amount just to satisfy the appetite of the
pig.

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 Advantages:
• better feed conversion ratio (FCR) (lower feed cost and better
performance)
• good carcass quality
• better health control
• less digestive problems

Disadvantages:
• lower Average Daily Gain
• unequal growth especially if feed trough is not long enough to
accommodate all pigs
• more laborious
• less chance of coping with higher market price

Restricted feeding is done using a long feeding trough where all pigs
eat at the same time. However, the length of the trough should be long
enough to accommodate each fattener during feeding time.

A good criterion for restricted feeding is that the trough should be

empty after 15 or 20 minutes if given as slop. For dry mash or pelletized
feeds, it is normally consumed in 20 to 30 minutes.

2. Ad Libitum Feeding. Ad libitum feeding is feeding without restrictions

and feed is made available anytime. This feeding method should be
practiced if pigs finished have high growth potentials and they are in good
health.

The dry feed should always be used for this feeding method. Fresh feed
improves the feed intake and feeds efficiency, thus self-feeders should be
emptied and cleaned at least once a week to prevent microbial spoilage. Pigs
find infested feed unpalatable thus, wastage of feed is high. Continuous
supply of fresh and clean water is important in ad libitum feeding because
water intake increases when this method is practiced.

Advantages:
• higher ADG is achieved
• less feed competition
• less laborious

Disadvantages:
• thicker backfat
• higher feed conversion ration (higher feed cost)
• more digestive problems in younger pigs
• less control on health problems

3. Combination of Ad Libitum and Restricted Feeding

Pigs are fed ad libitum until they reach the weight of 50 kgs. and fed
restricted until they are marketed. With this feeding method, the growth

3
potential of the animal can be maximized during its first 50 kgs. of growth.
The restriction is practiced reducing backfat thickness with a corresponding
increase in lean cut yield.

Advantages:
• higher ADG with good carcass qualify
• lower feed cost
• better use of good feed (better FCR)

Disadvantages:
• higher possibility of digestive problems if shifting is not properly
done
• less control of health problems and feed intake at the start
• To determine the FCR or Feed Conversion Ration we must use the
formula below:

Feed consumed (kg)

Feed Conversion Ratio = __________________

Gain in Weight (kg)

Broilers Requirements:
A. The following space requirements may serve as a guide
1. Day-old to three weeks 0.3 sq.ft./chick
2. 3 weeks to 4 weeks 0.5 sq.ft/chick
3. 5 weeks to market age 1.0 sq.ft./bird

B. Recommended Minimum Feeding Space Requirements

1. Day-old to 4 weeks 2.5 to 5 cm./bird
2. 4 weeks to 8 weeks 5 to 6.5 cm./bird
3. 9 weeks to near laying age 7.5 to 9 cm./bird

C. Recommended Minimum Watering Space Requirements

1. Day-old to 4 weeks 0.5 cm./bird or two 1-gal. drinking
fountains/100 birds
2. 4 weeks to 8 weeks 0.6 to 1 cm./bird or two 2-gal drinking
fountains/l00 birds
3. 9 weeks to near laying age 1 to 2 cm./bird or four 2-gal drinking
fountains/100 birds

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Recommended Brooding Temperature for Broilers

Age of Chicks (weeks) Brooding Temperature (°C)

0-1 32.2 – 35.0 (90-95 F)

1-2 29.4 – 32.2 (85-90 F)
2-4 26.7 – 29.4 (85-90 F)
Above 4 weeks Remove the supply of heat

Lesson
Perform Basic Workplace
2 Calculation

ANALYZE RECORDS KEPT IN POULTRY PRODUCTION ENTERPRISE

The analysis of production should be simple to suit the needs of

backyard and small scale poultry raisers. Expenses such as depreciation
cost and the use of poultry house and interest on capital are not included in
the following sample analysis.

This exercise is designed for you to acquire first-hand information

on the basic requirements and financial gains in raising poultry.

A. INPUTS IN PRODUCTION
In broiler production, prospective investors should consider the following
consideration before going into the business venture.

1. Costs
• Housing and brooder facilities
• Day-old broiler chicks
• Broiler feeds
• Veterinary vaccines, medicines and supplements
• Water
• Heat and light
• Labor
• Depreciation
• Interest on capital invested

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2. Returns
• Sales of broilers
• Sale of chicken manure to vegetable growers or fishpond owners
• Sale of good-condition empty feed bags

Computing a Sample Gathered Data in Broiler Production

Mr. Lucas has the following data in his broiler project:

_ Total production cost

• cost of chick per head @P20.00 (P 2,000.00)
• cost of feeds P 8,000.00
• medicine and antibiotics P 1,000.00
• miscellaneous (electricity, water, labor) P 2,000.00

Total P 13.000.00

√ _ Ninety-five broilers are ready for market

√ _Average weight per broiler is 1.5 kg.
√ _ Cost of live weight per kg. is P 120.00
√ _ The total cost of production is P 13, 000.00
√ _ Mortality rate of 5% (95 heads)

95 X 1.5 = 142.5 kilograms X 120.00 = 17,100.00

Total Gross sales ------------------- P 17,100

Less Cost of Production --------- P 13,000
Net Income ----------------- P4,100.00

To get ROI or Return on Investment:

NET INCOME
ROI = -------------------------- X 100
COST OF PRODUCTION

P 4,100
ROI = ------------------------ X 100
P 13,000

ROI = P 0. 31.54 X 100

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ROI = 31.54%

Note: to get the mortality rate, consider the formula below;

No. of dead birds

Mortality rate = __________________ X 100
Total no. of birds

RECORD KEEPING IN SWINE PRODUCTION

Keeping an accurate and up-to-date record is very important in swine

raising operations. It serves as a future reference for improving the
business. It also helps you identify animals to be culled and animals to be
retained. It also tells whether the project is gaining or losing.

Prices of feeds and hogs are unstable. The demand for pork also
penetrates. Determining the best time of the year to produce more hogs can
be accurately done through experience and this can easily be predicted by
keeping records.

The prime objective of a pig farmer is to manage his farm in such a

way that it is a continuing source of income. To achieve this, he needs to
implement a set of good management measures and technical skills through
good record keeping and administration. This makes it possible to control
and monitor production and reproduction activities and to identify the
results both technical and financial.

A. Identification Systems

A means of animal identification is an essential part of any record-

keeping system. The most common identification systems are ear notching,
tattooing, and ear tagging. Other identification systems include naming,
color differences, ear shapes, however, this is only applicable for a small
number of sows.
Being able to identify the pigs is essential if records are to be kept and
for managing the pigs accordingly. As long as you do not have large
numbers of pigs there is no problem recognizing them and no need to worry
about marking them. However, when you have more pigs it is necessary to
introduce an identification system. All the animals should be marked when
they still are young.

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1. Notching
Notching involves cutting small pieces of skin out of the
edges of the ears. This is a very cheap method of marking
using only a very sharp knife. The wounds made by the
cutting should be disinfected with iodine. By having different
patterns of the cuts, these can be used for the identification of
pigs.

Notching step-by-step:
a. Catch the pig and secure it well.
b. Clean the ears with methylated spirit.
c. Clean the knife or pliers to be used for cutting with methylated
spirit.
d. Cut off the edge of the ear flap on the part of the ear that
correspond
to the number you want to give the pig
e. Apply some disinfectant like iodine, healing oil, or wound spray to
the cut in the ear flap.

The picture on the left shows the right ear of an adult pig with notches,
which were made when the pig was very young.

Example of ear notching codes

The disadvantages of the method are that it takes time 'to read' the
patterns (or codes) and that problems can arise if the ears are damaged.

What does record-keeping involve?

Good record-keeping means noting down all important details and

events, simply and clearly. It can also be used to provide and record
information for future activities. To keep records, use a notebook or exercise
book. Dedicate a few pages for each pig and a few pages for what you buy
and what you sell. Other information should also be marked on a calendar
(sow calendar) so that any necessary preparation can start well in advance
(for example preparing the farrowing pen for the sow).

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 Records will help when comparing the production or growth of
different animals. Records will indeed make it easier for you to carry out day
to day activities on and for the pigs. When pigs are sick, you may note down
the symptoms, the treatment, and whether the pig recovered or not. This
will improve your knowledge on how to treat your animals successfully. It
will also help you to keep track of expenses and incomes from sales. This
information will tell you whether you are running a profitable business or
not.

Records
1. Litter records
• Birth weight (1.5.kg is good)
• Weaning weight (18kg is good)

2. Dam’s record
• Number of piglets weaned per year (18 is good)

3. Marketing
• Age and weight

4. Conversion rate
• Pigs that gain more weight from a given amount of food.
• A satisfactory conversion ratio should be 1 kg live weight gain for 3 to
5 kg of feed.

NB: Simple and necessary records should be kept for all piglets e.g., date of
birth, dam and sire record, and weaning weight, feed type, and feed
consumption, decrease, etc.
A good record-keeping system will permit constant surveillance and
monitoring of animal health and performance. It will assist the farmer in
maintaining a steady flow of pigs through his enterprise and in the
identification of problem areas in the production program.

Considerations to be made while designing a record-keeping system

• The records should be as simple as possible
• Records should be kept in a place where they are readily accessible
• Transferring of information from one record sheet to another should be
minimized
• The information that should be included in the records varies with the
type of operation being run. A swine operation that is engaged in an
expensive breeding stock improvement program will require more
detailed individual pig records than in a commercial operation
• Individual records are of value in culling non-productive breeding stock
and in selecting replacement animals.

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Individual records
• Sow identification
• Reproduction Records
Date of first Estrus/heat, Breeding dates, Farrowing dates, Number
of pigs born alive and number born dead, Average birth weight (comment on
evenness of litter should be included), Abnormalities
• Weaning Record
Weaning date, weaning weight
• Litter management records
Dates of routine management practices e.g., Iron treatment,
castration.
• Herd Records
A record sheet summarizing important aspects of herd production on
weekly or monthly basis should be kept. The farmer can compare these
records which are a good measure of production efficiency with previous
figures as well as with production goals he has set for his production.
Herd records should include:
• Reproduction Records
• Females serviced (categorize as to the first and repeat breeders).
• Litters farrowed
• Pigs born alive, and number born dead
• Feed Consumed
• Either herd total or by ration i.e., dry sow, starter finisher, etc.
• Pigs marketed (sows, boars, market, or breeding stock)
• Pigs added (breeding stock from outside the herd)
• Market Information
• Age at marketing of at least a sample number of pigs and their weight
• Carcass indices of pigs marketed.

The data above can be used to compute the following parameters:

• Average litter size born and weight
• Average litter size weaned and weight
• Percentage of pigs born dead
• Percentage death loss in any category
• Repeat breeding as a percentage of the total breeding
• Feed conversion ratio (FCR), - Average daily gain (ADG)
• Average market index

NB:
• The above indicators tell how well the production program is managed.
• The secret to the success of any record-keeping system is not the design
of the system but rather the regular way the records are kept.

10
 What’s In

What are the facilities and equipment needed in poultry and livestock
production? Write the answers in your notebook.

What’s New

Direction: Solve the problem by showing your solution. Write this in your
notebook. Calculate the amount of feed needed for 100 broilers at 38 days of
maturity if the amount of feed consumed is 3 kilos per chicken. Use the
formula below:

Amount of feed needed = No. of broilers x amount of feed consumed per

bird

What is It

Why is it important to compute the amount of feeds needed to feed our

chicks/pigs? Write the answers in your notebook.
Direction: Answer the following questions in your notebook.

What’s More

1. Why should proper space requirements of our chickens be

followed?
2. What might happen to your chicks during brooding if the proper
temperature is not met?
3. What are some of the important data to be gathered in poultry
production?

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Direction: Answer the following questions in your notebook.
4. Why should proper space requirements of our chickens be
followed?
5. What might happen to your chicks during brooding if the proper
temperature is not met?
6. What are some of the important data to be gathered in poultry
production?

What I Have Learned

A. Define the following concept:

1. Ad libitum feeding
2. Restricted feeding
3. Feeding
4. Ration

B. The price of a broiler per kilo is 120 pesos. Compute for the amount
of the following heads of
Broiler if it weighs…
1. 1 kilo ___________________
2. 1.3 kilo ___________________
3. 1.5 kilos ___________________
4. 1.7 kilos ___________________
5. 1.9 kilos ___________________
6. 0.75 kilo ___________________
7. 0.5 kilo ___________________
8. 2.65 kilo ___________________
9. 9.75 kilo ___________________
10. 26.5 kilo ___________________

Direction: Compute for the Return of Investment (ROI) using the following
data. Write your answer in your notebook.

Total Gross Sales------------------------P22,745.00

Total Cost of Production---------------P16, 958.00

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 What I Can Do

PROJECT PROPOSAL ON BROILER PRODUCTION

Instructions:

1. Prepare a simple project proposal with a cost estimate of materials

needed cost of labor including schedule of activity to complete the project by
computing gathered data in Broiler Production.
2. Please take note that you will use the current price prevailing in the
locality, compute the expected outputs and gain. See and be guided by the
listed items below for your computation
3. Assuming that the duration of the construction is 5 days, and you
need to hire two (2) laborers, make a computation of the total labor cost,
including the detailed scope of works using the schedule of activity below.
4. Let your parents submit your project proposal to your teacher for
checking and recording purposes.

ITEMS FOR COMPUTATION

I. EXPENSES

1. Cost of 105 heads of ―day-old chicks‖ at P---------- each P-----

2. Cost of feeds
2.1--------- kilograms of booster at P-------- per kg. ---------
2.2 -------- kilograms of starter at P ------- per kg. ---------
2.3 ------- kilograms of finisher at P --------per kg. ---------
3. Cost of vaccines and supplements ---------P -----------
4. Cost of light and heat ---------------------- P------------
5. Cost of water -------------------------------- P -----------
6. Others ----------------------------------------- P ----------- (this include
labor cost =
P300/day)

II. RECEIPTS FROM SALES

1. Total sale of ____ kg. (live weight) at ____ per kg. ____ P _________

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 2. Sale of ___ empty bags of feeds at P ____ per bag _____ P__________
3. Sale of bags of manure at P _________ per bag ______ P__________

III. STATEMENT OF PROFIT OR LOSS

Average live weight of broiler is 1.75 kg.

Broiler Cost per kilogram (live weight) is P98.00

TOTAL SALES ______________________

LESS EXPENSE ______________________
RETURN ON INVESTMENTS (ROI) __________________________

Find out by accomplishing the Scoring Rubric honestly and sincerely.

Remember it is your learning at stake!

Performance Criteria Checklist

Do the student/s… Y N N
E O /
S A
The submitted proposal has.:
1. identified calculations to be made
according to job requirements.

2. determined correct method of

calculation.
3. ascertained systems and units of
measurement to be followed.
4. performed calculations needed to
complete work task using the four basic
mathematical operations.
5. used appropriate operations to comply
with the instructions.

6. reviewed and thoroughly checked

results obtained.
7. submitted the project proposal.

Student’s Name__________________________ Date______________

Comments/Suggestions:

14
 Assessment

Instructions:

I. It is time for you to have a practice on calculations of the different

parameters on poultry and livestock productions.

II. Using the knowledge and skill gained from this module, answer the
following questions. For those with problem-solving, show your solution.
.
III. For items with computations, do this manually using scratch paper.

IV. Choose the letter of the correct answer for the following questions. Write
the answers on your notebook.

Questions (Write the answers on your notebook)

1. Calculate the amount of feed needed for 100 broilers at 38 days of

maturity if the amount of feed consumed is 3 kilos per bird.
A. 100 kls C. 300 kls. B. 200 kls D. 400 kls.

2. What is the percent of mortality if 10 birds out of the 100 broilers died
due to severe heat?
A. 25 percent C. 2 percent
B. 100 percent D. 10 percent

3. You have given 2 liters of water to your 2 heads sow per day. How many
liters of water must be needed for 2 weeks?
A. 14 liters C. 7 liters
B. 28 liters D. 42 liters
4. Juan wants to raise 100 broilers. He has available money allotted for the
birds, but for the housing, he taps his father to finance the housing for that
number of broilers. If the allocated budget for housing is 100 pesos per bird,
how much money does his father need for the construction of the broiler
house?
A. 1,000 pesos C. 10,000 pesos
B. 5,000 pesos D. 7,000 pesos

15
5. An area of 1 square meter per hog fattener is recommended, if you have
an available space of 3 by 5 meters, how many fatteners can be
accommodated in the said figure?
A. 5 heads C. 13 heads
B. 10 heads D. 15 heads
Refer to the Answer Key. What is your score?

Additional Activities

Direction: Using the ear notching codes, perform the following figures on a
bond paper or any available paper.

1. 78
2. 103
3. 161
4. 94
5. 29
6. 118
7. 135
8. 81
9. 197
10. 56

16
 17
Assessment What I Know
1. C A.
2. D 1. 0.3 sq.ft./chick
3. B
4. A 2. 0.5 sq.ft./chick
5. D
3. 1.0 sq.ft./chick
B.
1. 2.5 to 5 cm./bird
2. 5 to 6.5 cm/bird
C.
1. 32.2-35.0
2. 29.4-32.2
3. 26.7-29.4
D.
1. Ear Notching
2. Identification System
3. Herd Records
4. Reproduction Record
5. Record
Answer Key
References
1. 2007. Competency-Based Learning Material for Animal Production.
Task Force Tech-Voc. Department of Education. Quezon City
2. http://www.indiaagronet.com/indiaagronet/poultry_management/CO
NTENTS/Poultry%20housing.html
3. Dr. Rojo, Luz V., et.al Effective Technology and Home Economics I & II
For inquiries or feedback, please write or call:

Department of Education – Schools Division of Negros Oriental

Kagawasan, Avenue, Daro, Dumaguete City, Negros Oriental

Tel #: (035) 225 2376 / 541 1117

Email Address: negros.oriental@deped.gov.ph
Website: lrmds.depednodis.net