CBLM Tle-Afa LG Gr. 7-8 Animal Production

TABLE OF CONTENTS
Title Page
MODULE 1: DECIDING TO RAISE POULTRY

Module introduction_____________________
Expected outcome_______________________
Pre-test______________________ ___________
LESSON 1.Factors to consider in deciding to raise poultry
Introduction__________________________________
Assessment Criteria___________________________
Definition of terms____________________________
Information Lesson___________________________
Self check____________________________________
Activity Sheet_______________________________
Resources____________________________________
References___________________________________
LESSON 2 Select an ideal site for poultry house
. Introduction__________________________________
Information Lesson____________________________
Self check_____________________________________
Activity Sheet_______________________________
Resources____________________________________
References____________________________________
Post test______________________________________
MODULE 2 :HOSING POULTRY

Module introduction_______________________
Expected outcome_________________________
Pre-test___________________________________
Lesson 1.Select Poultry house_______________
Introduction__________________________________
Self check____________________________________
Activity Sheet_______________________________
Resources____________________________________
References____________________________________
LESSON 2.Establish a poultry house
Introduction__________________________________
Self check_________________________________ __
Activity Sheet_______________________________
Resources____________________________________
References____________________________________
Post test________________________________________
MODULE 3.SEECTING AND PROCURING A STOCK
Module introduction______________________
Expected outcome________________________
Pre-test___________________________________
1
LESSON 1;Selecting and procuring stock
Introduction_________________________________
Assessment Criteria_________________________
Definition of terms___________________________
Information Lesson_________________________
Self check__________________________________
Activity Sheet_____________________________
Resources__________________________________
References_________________________________
LESSON 2.Evaluate the status of breed of stock to raise
Introduction_________________________________
Assessment Criteria_________________________
Information Lesson__________________________
Self check___________________________________
Activity Sheet______________________________
Resources__________________________________
References__________________________________
Lesson 3.Select and procure stock to raise
Introduction_________________________________
Assessment Criteria__________________________
Information Lesson__________________________
Self check___________________________________
Activity Sheet______________________________
Resources___________________________________
References___________________________________
Post test______________________________________
MODULE 4: BROODING
Module introduction_______________
Expected outcome______________________
Pre-test______________________ __________
LESSON 1:System of Brooding
Introduction___________________________________
Self check____________________________________
Activity Sheet_______________________________
Resources____________________________________
References____________________________________
LESSON 2;Condition for the successful brooding
Introduction___________________________________
Definition of terms_____________________________
Information Lesson____________________________
Self check_____________________________________
Activity Sheet_______________________________
Resources____________________________________
References____________________________________
2
LESSON 3;Transfer of chick to the laying house
Introduction______________________________
Assessment Criteria_______________________
Definition of terms_______________________
Information Lesson_______________________
Self check________________________________
Activity Sheet_____________________________
Resources________________________________
References_______________________________
Post test________________________________
MODULE 5;FEEDING BROILER
Expected outcome_________________
Pre-test___________________________
LESSON 1;Feed for the broiler
Introduction______________________________
Self check________________________________
Activity Sheet___________________________
Resources________________________________
References_______________________________
LESSON 2.Feeding Management
Introduction_______________________________
Self check________________________________
Activity Sheet___________________________
Resources________________________________
References_______________________________
Post test
MODULE 6.FEEDING LAYING STOCK
Pre-test____________________________
LESSON 1.Kind source ,requirements of good ration for the layer
Introduction______________________________
Self check________________________________
Activity Sheet___________________________
Resources________________________________
References_______________________________
LESSON 2.Nutrient needed by the layer, sources and their functions
Introduction______________________________
Self check________________________________
Activity Sheet___________________________
Resources________________________________
References_______________________________
3
LESSON 3.System of feeding the layer
Introduction______________________________
Self check________________________________
Activity Sheet___________________________
Resources________________________________
References_______________________________
Post test________________________________
MODULE 7;MAINTAINING POULTYR HEALTH HERD SANITATION
Pre-test___________________________
LESSON 1.Flock uniformity. lighting program, de beaking. And culling
Introduction______________________________
Self check________________________________
Activity Sheet___________________________
Resources________________________________
References_______________________________
LESSON 2.Poultry Parasite diseases and their control
Introduction______________________________
Self check________________________________
Activity Sheet___________________________
Resources________________________________
References_______________________________
Post test________________________________
MODULE 8 ;HARVESTING POULTRY PRODUCT
Pre-test___________________________
LESSON 1.harvest egg
Introduction______________________________
Self check________________________________
Activity Sheet___________________________
Resources________________________________
References_______________________________
LESSON 2.,sorting and storing of egg
Introduction______________________________
Self check________________________________
Activity Sheet___________________________
Resources________________________________
References_______________________________
4
MODULE 9.RECORD KEEPING
Pre-test____________________________
LESSON 1.Acomplish record for poultry product
Introduction______________________________
Self check________________________________
Activity Sheet___________________________
Resources________________________________
References_______________________________
LESSON 2.Analized the poultry production enterprise
Introduction______________________________
Self check________________________________
Activity Sheet___________________________
Resources________________________________
References_______________________________
Post test_____________________________
Answer key_______________________________________
References_______________________________________
Acknowledgement_______________________________
5
COMPETENCY-BASED
LEARNING MATERIAL
SECOND YEAR
ANIMAL PRODUCTION NC II
Unit of Competency: RAISING POULTRY
Module No. 1 Module Title: DECIDING TO RAISE POULTRY
6
MODULE 1
QUALIFICATION TITLE : ANIMAL PRODUCTION NC II

UNIT OF COMPETENCY : RAISE POULTRY
MODULE TITLE : DECIDING TO RAISE POULTRY
NOMINAL DURATION : 40 HOURS
MODULE INTRODUCTION
Poultry production is one of the most advanced of the branches of animal

science. There are various poultry enterprises.
This module covers the knowledge, skills, and attitudes required for a
successful poultry raising.
EXTECTED OUTCOME
At the end of the module, you are expected to:
1. enumerate the factors to consider before deciding to raise poultry; and

2. select an ideal site for poultry production.
7
Pre-test
Let us find out how much you already know about how to start a poultry
production enterprise.
Directions
Answer the questions below. Write the letter of your answer in your activity
notebook.
1. Which is not included when planning a poultry project?

a. number of chicks to raise
b. capital to start the project
c. right kind of stock
d. characteristics of the raiser
2. What should a poultry raiser possess?

a. diligence and willingness to work
b. enough capital to finance the project
c. more men to work in the project
d. many friends to buy his poultry products
3. What action should you do to avoid losses in your project?

a. Dispose of the product when they reach marketable age.
b. Keep your stocks and wait for a better price.
c. Control feeding to lessen your expenses.
d. all of these
4. Which is true about commercial crosses of hybrid stock?

a. They grow fast and produce quality meat and eggs.
b. They are expensive and laborious to raise.
c. They are easily affected by diseases.
d. all of these
5. When planning to start a poultry project, which should be considered first?

a. capital to start the project
b. labor force to do the work
c. housing facilities
d. feed supply
6. Which do you consider most important when starting a poultry project?

a. market assurance
b. possibilities for commercial expansion
c. laborer who will do the work
d. availability of feeds on the market
7. Which is true about the adaptability of chickens to local conditions?

a. ability of the birds to adjust to the place
b. ability of the birds to eat more feeds
c. ability of the birds to live for a long time
d. all of these
8. Which is not true about poultry production?

a. It offers a profitable form of employment.
b. It offers additional income for the family.
c. It improves human diet.
d. It gives additional burden to the raiser.
8
9. The distance of the poultry house or poultry from residential areas should be at least
a. 500 meters away.
b. 200 meters away.
c .meters away.
d 100 meters.
10. Which best defines topography?

a. physical condition of the land
b. presence of abundant water
c. nearness to roads and market
d. kind of soil
9
Information sheet 1.1
LESSON 1.FACTORS TO CONSIDER IN RAISING POULTRY
INTRODUCTION
This lesson deals with the factors to consider in deciding to raise poultry.
ASSESMENT CRITERIA
1. Factors to consider in deciding to raise poultry.

2. Points to consider in planning a poultry project are identified
Definition of terms
Poultry –collective term for all domesticated feathered animal

Business executive – business owner, rendering economic service to man
Favorable – suited, suitable
Adaptability – ability to adjust to the condition in a given area
Constant market – continuous demand or sale of goods
Broiler-type of chicken raised for meat purposes
Day old chick-refers to a newly hatched chick
Pullet –ready to lay chicken
Livelihood-refers to the source of one’s income
Abundant- sufficient resources utilized in raising poultry
Profitable-means you can earn profit in raising poultry
10
Poultry production is an old industry in the country. Many Filipino farmers and
business executives depend on this industry as a major source of income. This industry
offers poultry raisers countless opportunities for success, The mainly because of the
favorable environmental conditions in the country. The adaptability of chickens to these
conditions is an important factor that makes it possible for one to engage in the most
popular line of poultry production—the production of eggs for table use and the
production of broiler .Other enterprises related to poultry production such as production
of day-old chicks and ready to-lay pullets are also profitable .
There is a steady market for poultry and poultry products as the domestic supply
is still insufficient to satisfy the great demand. Thus, this industry offers a profitable form
of employment and recreation to a large number of individuals, regardless of age or sex.
Here are several factors that should be considered in deciding to raise poultry.
1. Personal interest. Technical knowledge and experience. Proper technical

knowledge and training in poultry raising are an important requisite in the
business.
2. Market assurance. There are times when supply on the market exceeds the
demand. Hence, you should see to it that there is another market for the product.
3. Accessibility of the farm and nearness to the market. Locate a farm near roads,
where transportation is not a problem. The farm should also be near the markets.
4. Availability of stock, feeds, and other supplies. You should also see to it that the
supply of all the necessary materials is always available.
5. Presence of abundant water supply. Water is a very important item in the

management of broilers.
6. Peace and order conditions. Locate a farm where peace and order conditions are
favorable..
7. Possibilities for commercial expansion. It is advisable to provide for future

expansion especially when the project has potential for large scale production.
Planning a Poultry Project
In planning a poultry project, you should take into consideration these important
factors:
1. Ready market for your poultry. Poultry products are highly perishable. Keeping
them too long after they reach their maturity will be unprofitable. There should be
ready market for them.
2. Right kind of stock. Choose only crosses of pure-breed heavy chicken.

Commercial crosses are available for this purpose. They grow fast and produce
the best quality product.
3. Supply of feeds for your poultry. There should always be a ready supply of feeds
for the birds.
11
4. Desirable characteristics of the raiser. Diligence, patience, industry, and
willingness to learn new trends in poultry management are traits of an ideal
poultry raiser.
5. Capital to start the business. Sufficient capital to start the business is needed as
prices of poultry supplies are constantly increasing.
Self-Check
Directions
Answer the questions below. Write only the letter of the correct answer in your activity
notebook.
1. Which among the choices is not an important pre-requisite in deciding to raise poultry?
a. having more friends
b. market assurance
c. presence of abundant water
d. personal interest, technical knowledge, and experience
2. What should be considered in selling your poultry products?

a. market assurance
b. technical knowledge and experience
c. availability of stocks
d. possibilities for commercial expansion
3. Where should the project be located to facilitate marketing your poultry products?
a. near abundant water supply
b. near a place where transportation is not a problem
c. near a bus station
d. near a market where people buy their needs
4. Which is considered a day-old chick?

a. newly-hatched chick
b. ready to layegg
c. eggs about to hatch
d. all of these
5. Which statement is true of poultry production?

a. It is a profitable enterprise.
b. It is laborious on the part of the caretaker.
c. It is expensive because it needs big capital.
d. It is a waste of time.
12
ACTIVITY SHEET 1.1
FACTORS TO CONSIDER IN DECIDING TO RAISE POULTRY
Listed below are the factors to consider in deciding to raise poultry. Check the
appropriate column beside each factor to indicate if the project is feasible in your school
or in your community.
Not
Factors to Consider in Deciding to Raise Poultry Feasible
Feasible
Personal interest, technical knowledge, and experience
Market assurance
Accessibility to good roads and nearness to market
Presence of abundant water supply
Peace and order conditions of the community
RESOURCES
TV/DVD player
CD tapes
Visual aids
Pictures
REFERENCE
Anacleto B. Coronel, MS., DVM. A primer on Animal Husbandry

Technology and Livelihood Education III .Agriculture and Fishery.
Animal Production. SEDP SERIES
13
LESSON 2: SELECT AN IDEAL SITE FOR THE POULTRY PROJECT
INTRODUCTION
This lesson deals with the factors to consider in selecting a site for a poultry
project.
EXFECTED OUTCOME
1. Factors to consider in selecting a site for poultry project are enumerated and
discussed.
2. Evaluate the prospect site for the project according to the factors mentioned
above.
3. Select the site for the project in accordance to the result of the evaluaton.
Definition of terms
Topography – the physical conditions of the land

Accessible – easily reached
Favorable – suited, suitable
Drainage –a passage that takes away water or waste liquid away from an
area.
Porous –water can easily penetrate ,the soil drains easily
Sanitary-clean
One of the important aspects of raising poultry is the selection of an ideal place
for the birds. A place that is sanitary and accessible is considered to be the best.
The followings factors may be considered in selecting a site:
1. Topography of the land. Drainage is a very important factor in the selection of a

site. A piece of land that is slightly hilly, or one that is on level ground and could
easily drain, is recommended.
2. Accessibility. The site should be easily reached by land transportation for easy
transport of farm inputs and products.
3. Availability of water supply. Fresh and clean water is important in poultry raising.
Water is an essential item in the diet of chicken.
4. A favorable home site. It should be far enough from populous areas so as not to
become an inconvenience to the neighborhood, but close enough to connect to
electricity and market facilities.
14
5. Distance from paths of strong
winds. A place should not be
frequently visited by typhoons or
other unfavorable weather
conditions. Bad weather affects
the project and entails additional
expenses.
6. Kind of soil. The best site for a
poultry project is a piece of land
with porous soil and a gentle
slope providing good drainage.
However, in the absence of this
kind of land other kinds may be
tried, provided there is good
drainage. Raisers must consider
that some green feeds and other
crops can be grown on it.
7. Presence of shade trees.
Generally, layers do not produce
the maximum number of eggs
they are capable of laying in the
months of April and May unless
they are comfortable. A few
shade trees near the laying
house are needed to keep the
place cool during this period. The preserve of trees that will partially shade the
laying house from sunlight is very beneficial.
8. The neighborhood. This is one factor that should also be given consideration.
Kind, helpful, and friendly neighbors will help much in a successful poultry raising
industry.
15
Self-check
Answer the test items below. Write the letter of the correct answer in your activity
notebook.
1. Topography of the land refers to
a. water supply.
b. kind of soil.
c. nearness to roads and market.
d. physical condition of the land.
2. To facilitate marketing of poultry products and make it easier to transport them to

the market, the site should be _______.
a. accessible and easily reached by land transportation

b. located in a hilly area
c. near the neighborhood
d. near abundant water supply
3. Rich, porous, and fertile soil is important in the project for _______.
a. growing green feeds for the birds

b .providing a playground for the birds
c. future expansion
d. all of these
4. Among the choices below, which is considered the most important when planning
to raise poultry?
a. commercial expansion
b. laborer who will do the work
c. market assurance for the product
d. availability of feeds
5. Which is not true about poultry production in terms of benefits?
a. Poultry offers a profitable form of employment

b. Poultry offers additional income for the family
c. Poultry improves diet of humans.
d. Poultry offers an additional burden on the part of the raiser
16
Activity sheet 1.2
Factors to consider in selecting a poultry house
Conduct a survey in your STVE school project and in your community.

Using a scale of 1to 9,with 1 as the highest and 9 as the lowest, rank the following
factors to consider in selecting a suitable site for a poultry project.
Factors to Consider Rank

1. Topography of the land
2. Good roads going to the project site
3. Harsh winds
4. Abundant supply of clean water
5. Electricity
6. Good drainage
7. Distance from residential area
8. Good peace and order situation
9. Presence of big trees to serve as shade
RESOURCES
Visual aids
Reading materials
Pictures
REFERENCES
By Anacleto B. Coronel, MS., DVM.A primer of Animal Husbandry

Technology and Livelihood of Home Economic III Agriculture and Fishery
Technology .Animal Production SEDP-SERIES
17
Post -test
Let us find out how much you already know about how to start a poultry
Directions
Answer the questions below. Write the letter of your answer in your activity
notebook.
1. Which is not included when planning a poultry project?

a. number of chicks to raise
b. capital to start the project
c. right kind of stocks
d. characteristics of the raiser
2. What should a poultry raiser possess?

a. diligence and willingness to work
b. enough capital to finance the project
c. more men to work in the project
d. many friends to buy his poultry products
3. What action should you do to avoid losses in your project?

a. Dispose of the product when they reach marketable age.
b. Keep your stocks and wait for a better price.
c. Control feeding to lessen your expenses.
d. all of these
4. Which is true about commercial crosses of hybrid stocks?

a. They grow fast and produce quality meat and eggs.
b. They are expensive and laborious to raise.
c. They are easily affected by diseases.
d. all of these
5. When planning to start a poultry project, which should be considered first?

a. capital to start the project
b. labor force to do the work
c. housing facilities
d. feed supply
6. Which do you consider most important when starting a poultry project?

a. market assurance
b. possibilities for commercial expansion
c. laborer who will do the work
d. availability of feeds on the market
18
7. Which is true about adaptability of chickens to local conditions?
a. ability of the birds to adjust to the place
b. ability of the birds to eat more feeds
c. ability of the birds to live for a long time
d. all of these.
8. Which is not true about poultry production?

a. It offers a profitable form of employment.
b. It offers additional income for the family.
c. It improves human diet.
d. It gives additional burden to the raiser.
9.The distance of the poultry house from residential areas should be at least
a. 500 meters away
b. 200 meters away
c. 50 meters away
d 100 meters away
10. Which best defines topography?
a. physical conditions of the land
b. presence of abundant water
c. nearness to roads and market
d. kind of soil
19
Republic of the Philippines
DEPARTMENT OF EDUCATION
PUBLIC TECHNICAL-VOCATIONAL
HIGH SCHOOLS
COMPETENCY-BASED
LEARNING MATERIAL
SECOND YEAR
Module No. 2 Module Title: HOUSING POULTRY

MODULE 2

MODULE TITLE : HOUSING POULTRY
INTRODUCTION
Housing the birds is a very important phase in poultry raising It requires the
biggest investment in commercial poultry raising.
This module covers the knowledge, skills, and attitude required in
establishing appropriate housing for poultry.
EXPECTED OUTCOME
After studying this module, you should be able to:
LO.1.select the appropriate poultry house

LO.2.establish housing the poultry
1
Pre-test
Directions
Let us find out how much you already know about housing layers. Answer the test items
below by writing the letter of the correct answer in your activity note book.
1. Layers thrive well and lay more eggs if they are _______.
a. housed comfortably
b. housed in a colony
c. housed in a portable colony
d. housed in a permanent colony
2. When building a poultry house,

a. cages should face in the direction of prevailing wind and heavy rain.
b. cages should not face in the direction of prevailing wind and heavy rain.
c. cages should be in accordance with the design of the raiser.
d. cages should allow for rain to come in and wet the interior.
3. Which system of managing layers is used if birds are placed individually or

groups in a cage?
a. floor-type system
b. litter-type system
c. cage system
d. conventional system
4 Which is a conventional system of housing layer where each bird has the freedom
to roam in the open floor?
b. cage system
c. litter-type system
d. colony cage
5 Which is not an advantage resulting from the floor- type system in managing
poultry?
a. ease in controlling flies and mites
b. lesser number of dirty and broken eggs
c. lesser need to handle the birds from the brooder to the growing pen
d. birds suffer less stress and less heat during the summer months
6. A system of managing poultry which makes use of materials as cover of the floor
surface is called _______.
a. floor- type system
b. litter- type system
c. cage system
7 Why are feed bins essential in the poultry house ?

a. It is where feeds are stored for future use.
b. It is where layers lay eggs.
c. It is where drinking water is stored.
d. It is where feeds are placed for the layers’ daily ration.
2
8. Which type of poultry house is provided with a sun porch?
a. semi-confinement type
b. complete confinement type
c. range type
d. shed or single-span type
9. In the construction of a poultry house, which among the choices below is?
Given the least consideration?
a. comfort of the birds
b. comfort and convenience of the caretaker
c. economy of construction
d. equipment and fixture in the poultry house
10. Which in the following choices is the ideal type of poultry house for
commercial production of layers and broilers?
a. shed or single-span type
b. gable-Jr.-span type
c. semi-monitor type
d. monitor type
3
LESSON 1:TYPES OF POULTRY HOUSES
Introduction
This lesson deals with the different types and the classification of poultry houses.
Assessment Criteria
At the end of the lesson, you should be able to:
1. differentiate the types of poultry houses;

2. discuss the classification of poultry house;
3. explain the ideal orientation of a poultry house;
4. appreciate the importance of having an ideal poultry house for a successful egg
production project.
5. Select the appropriate poultry house base in the classification needed for egg-
production.
Definition of terms
Colony cage-layers are confined in a group in a cage

Cage- a place where birds are confined
Portable- can be transferred from one place to another
Thrive- survive, live with ease
Flock- a group of chickens, ducks, geese, or turkey.
Layer- a mature egg-laying species of poultry, especially chickens
Confinement- the state of being kept in one place with restricted movement
Convenience- ease of moving
Orientation- position, direction
Domesticated- tamed animals that can live and reproduce freely under the care
on supervision of caretakers
Housing the flock is one of the expensive items, next to buying feeds. It is also
the most important phase in poultry raising. Poultry houses are built to provide a
comfortable place for the birds to live in.
They housing also protects the birds from the ill effects of weather conditions.
Poultry houses vary in plans and design. They are built differently to suit the needs and
purposes of the poultry raiser. Economy and utility are considered in the in construction.
From the time the hens are ready to lay eggs, and through the rest of their life,
they are confined in a chicken house.
Regardless of the climate, style and size of the poultry house, there are several
features which must be taken into account.
4
TYPES OF POULTRY HOUSES
The fallowing are common types of poultry houses:
1. Range type. This type of poultry house is located in the middle of a pasture. It
requires a large area of land.
2. Semi–confinement type. This type of housing has a sun porch. The runway
provides additional space for the birds. It may be made up of litter-or slat-floor
type.
3. Complete confinement type. This type of house is a collective term for the
different kinds of housing which are now used by poultry raisers. They may vary
in the type of roof, floor, size of construction, and size of pen.
4. Semi-monitor type
The choice of a good laying house is crucial to the success of an egg production
project. Hens thrive well and lay more eggs if they are housed comfortably.
CLASSIFICATION OF POULTRY HOUSES
Poultry houses may be classified according to:
1. the number of rooms or pens they contain (e.g., continuous and colony houses)
2. their portability or permanence (e.g., portable colony houses and permanent
colony houses)
3. the style of roof.
It has been observed that a greater number of layers thrive well and produce
more in the open-type laying-house. The layers in the open type eat less and lay more
eggs than those housed in a closed type.
Orientation and Construction of a Poultry House
The orientation and construction of a poultry house should be in conformity with

the system of managing birds. They may be adopted by the poultry raiser to minimize
housing cost.
When building a poultry house, make sure that the cage does not face towards
the prevailing winds and heavy rains, although the house should allow free circulation of
air. It should not be so open that rain will blow in and wet the interior of the poultry
house. The house should be built in such a way that it is penetrated by sunlight that will
keep the poultry house dry.
A good poultry house can be made of bamboo as sidings, wood for posts, and
rafters with either nipa or cogon for roofing. These materials provide convenience and
comfort to the birds, and expenses for housing can be minimized.
Houses for domesticated animals such as poultry should be designed and

constructed to imitate/simulate their natural habitat. An ideal environment is necessary
for these animals to be profitably productive.
Self-Check
Select the best answer for each test item. Write only the letter of your answer in
your activity notebook.
5
1. What type of house requires a big area of land for poultry production?
a. range type
b. semi- confinement type
c. complete-confinement type
d. semi- monitor type
2. Poultry houses may be classified according to _______.

a. portability or permanence
b. orientation and construction
c. comfort of the birds
d. convenience of the raiser
3. Based on observations, hens kept in open type houses eat less and lay more eggs
than those _______.
a. housed in a close type
b. housed in semi- confinement
c. housed in a semi- monitor type
d. housed in a range type
4. In building a poultry house, which is considered most important .

a. position of the building
b. economy of the materials to be used
c. size of the building
d. style of the building
5. When do we say that the orientation of a laying house is ideal?

a. when the cage does not face in the direction of the prevailing wind and heavy rain
b. when the cage faces in the direction of the prevailing wind direction
c. when the house is made of heavy materials
d. when the house does not allow free circulation of air
6
Activity Sheet 2.1
Types of poultry house
Sketch a plan of the most appropriate type of housing poultry in your locality,
following the correct orientation and considering the availability of material. Show this to
the class and discuss why you chose such type of poultry house.
RESOURCES
Learning modules
Visual aids
CD/DVD player
Pictures
REFERENCE
Broiler Productions
MATEA-BASED TEXTBOOK
A Primer on Animal Husbandry

By Anacleto B. Coronel, MS., DVM.
7
LESSON 2: TYPES OF ROOF FOR POULTRY HOUSES AND SYSTEM OF

HOUSING LAYERS
INTRODUCTION
Poultry houses vary in plans and designs. They are built differently to suit the
needs and purpose of the poultry raiser. Economy and utility are considered in this
construction.
This lesson deals with the different types of roof for poultry houses and systems
of housing layers.
ASSESSMENT CRITERIA
1. Identified materials for poultry houses according to requirements.

2. Essential requirements and fixture in are good poultry house are used as
required.
3. Proper placement of the equipement in the poultry house is employed.
Definition of terms
Breeder- an animal selected for the purpose of propagate on.

Durability- resistance to decay
Litter- materials used to cover floor space
Cage- a place where birds are confined
Mortality rate- death rate in birds
In the construction of a poultry house, you should consider the following:
1. comfort of the birds

2. comfort and convenience of the caretaker
3. dryness of floor
4. durability of floor
5. proper ventilation and lighting
6. economy of construction
7. size (to accommodate the number of birds you expect to keep)
8. ease of cleaning
8
Types of Roof for Poultry Houses
There are various types of construction. The construction may be determined by

the following factors:
1. availability of materials
2. amount of investment
3. size of operations
Types of Roof used in Poultry Houses
1. Shed or single span type. This type of roof is used in small constructions.
2. Gable Jr. double-span. This type of roof is the most common type of roof system.
3. Monitor type. This type of roof is ideal for big establishments, especially in
commercial farms. It double span with an outlet for air at the top of the roof.
4. Semi-monitor type. This type of roof is similar to the monitor type except that the
outlet for air is made on one side only.
9
Self-Check
Select the answer of your choice and write its letter in your activity notebook.
1. This type of roof makes use of the simplest materials for simple construction

b. gable or double-span
c. monitor type
d. semi-monitor type
2. This type of roof is ideal for big establishments such as commercial farms.

c. monitor type
3. This type of roof is similar to the monitor type, except that the outlet for air is
made on one side only.

c. monitor type
4. This type of roof is the most common type of roof system.

c. monitor type
5. It is an animal selected for the purpose of propagating a breed.
a. breeder
b. layer
c. broiler
d. fattener
For numbers 6-10, enumerate five considerations in constructing a poultry

house.
10
Activity sheet 2.2
Types of poultry roof for poultry house
1. Visit several poultry farms to observe the design, orientation, and construction of
their growing-and laying-houses. Prepare a plan for constructing a poultry house.
List the materials to be used in the construction, and include a cost estimate.
Compare your plan with those of your classmates to decide which design fits
your poultry production project.
RESOURCES
Visual aids
Learning modules
CD/DVD player
Pictures
REFERENCES
MATEA-BASED TEXTBOOK Broiler Production

Technology and Home Economics III
Agriculture and Fishery Technology
Animal Productions
SEDP SERIES
11
LESSON 3: THE DIFFERENT SYSTEMS OF HOUSING POULTRY
Introduction
This lesson deals with the different systems of housing poultry.
Assessment Criteria
1. System of housing are identified

2. select the system of housing suited to a given flock.
Definition of terms
Cage – a place where birds are confined

Colony cage – layers are confined in a group in a cage
Confinement – the state of being kept in one place, with restricted movement
Systems of Housing Layers
1. Cage system. The layers are placed in individual or group cages. Many poultry
raisers keep 15 to 25 layers in what is called a colony cage. This system is
suitable because higher egg production is maintained rate throughout the year.
The poultry will also have low incidence of parasitic intestinal diseases. With
more efficient and effective management of the caged birds, this system is
observed to earn more profits.
12
2. Floor-type system- This is the conventional system of housing birds, where
each bird has freedom to roam on the open floor. There is ease in controlling flies
and mites. There are leaver broken eggs. The birds don’t suffer from stress and
heat during summer months.
The materials used in this system are bamboo splits, rattan strands,
wood, and wire.
3. Litter-type system. This system makes use of litter as cover for the floor
space.
This system is recommended more for breeders than layers. It requires the
installation of nests and perches.
Among litter materials, the most commonly used are:
a. rice hull
b. wood shaving
c. ground corn-cob
d. peanut hull
e. chopped rice straw
Floor litters may be continuously used from one batch of chicken to another.
For sanitation it is better to use new litter for a new group of birds.
Layers should be provided with adequate space during their productive
period. In normal operations, the space required per bird is 1.3 to 2 0 square feet
in order to decrease mortality in the pens, increase egg production, and increase
return on the cost of feeds.
In constructing a poultry house, careful consideration must be given

to sanitation, ventilation, and temperature.
13
Self Check
Listed in the following table are skills and knowledge on the types of roofs
and system of housing layers.one should acquire Check the scale that matches
your skills and knowledge based on what you have learned in this lesson. Do this
in your activity notebook and submit it to your STVE teacher for checking and
recording.
NONE
KNOWLEDGE OR SKILLS MUCH LITTLE UNCERTAIN
AT ALL
1. I can enumerate the factors
to consider in constructing a
poultry house.
2. I can enumerate the types of
roof for poultry houses .
3. I can differentiate the systems
of housing layers.
4. I can identify the sources of
litter materials.
5. I can illustrate the types of
poultry houses:
b. gable Jr . double-span type
c. semi –monitor type
d. monitor type
14
Activity Sheet 2.3
Different systems of housing poultry
1. Compute the space required by fifty heads of layers during their productive
period, if the space requirement per layer is 1.3 square feet. Submit your
computation to your teacher for checking and recording.
RESOURCES
Visual aids
Learning modules
CD/DVD player
Pictures
REFERENCE
MATEA-BASED TEXT BOOK . Broiler production. Technology and Home E conomics

III .Agriculture and Fishery Technology. Animal Production SEDP SERIES.
15
Information Sheet 2.4
LESSON 4: EQUIPMENT AND FIXTURES IN THE LAYING-HOUSE
Introduction
This lesson deals with the essential equipment and fixtures in a good poultry
house.
Assessment criteria
1. enumerate and prepare the equipment and fixtures essential in a poultry house;
2. discuss the uses of the equipment and fixtures in the poultry house;
3. identify materials that can be used in the construction of these equipment and
fixtures in the poultry house;
4. assemble a feeding trough, dropping board, and nest for a poultry house; and
5. appreciate the value of providing birds with the equipment and fixtures to
facilitate them management and comfort.
Definition of terms
Droppings - chicken waste or manure

Nest - equipment where hens lay their eggs
Perches - fixtures in the poultry house where birds sit at night
Equipment – apparatus, materials
Fixture – anything fixed in its place
Essential – indispensable, necessary
Facilitate – to make easier or convenient
Several equipment and fixtures are essential in a good poultry house to facilitate
good management.
These poultry equipment and fixtures help much in making the feeding task and
other routine activities easy. They help keep the flock healthy and make the young
stocks grow fast. Most of these equipment can be made at home at a reasonable cost.
Without good equipment it would be very difficult to control some of the major insect
pests and diseases of chickens.
A poultry house should have the following fixtures and equipment:
1. Dropping boards. These should be provided in the laying house to facilitate collection
of manure.
2. Perches. These are horizontal poles where birds can sit and rest especially at night.
Sufficient perches should be constructed to prevent the birds from crowding at night.
16
3. Nests. Hens or layers lay their eggs in nests. Nests could be either open or closed.
The nests should be built on partition or end walls. They should be high enough
above the floor so that the hens can under them. Each nest should be from 10 to 14,
or more depending on the size of the breed; about 4 inches ( 20 centimeters high and
with a strip about 4 inches 10 centimeters) high in the open side to retain the nesting
material. It is advisable to have a dark nest. Hens with darkened nest are less likely
to break and eat their eggs. One trap nest should be provided for every 4 hens kept
in flocks of 50 or more, and 1 for every 3 hens in smaller flocks.
Broody coop. A broody coop is necessary for the confinement of hens which
eggs are not intended for hatching.
4. Feeding troughs. These should be constructed so as to keep the hens from

scratching and wasting the feeds, especially when the birds are laying eggs.
Feeders are of various types and designs. For birds in confinement on elevated
floor feeders, use long V- type feeder, the lip of which is about 8 inches from the
floor. The 1”x 6” boards that make up the sides of the feeder are set at an angle of ½
“ x 2 “.Each board should be nailed perpendicular to the side to act as lid and
prevent the feeds from being beaked out.
.
5. Drinking troughs. Drinking jars should be large and there should be plenty enough to
supply the water needs of the birds for the whole day. It is estimated that one
kerosene can of water, approximately 29 litters, is enough for 100 layers for the
whole day.
6. Waterers and drinking troughs may be made of galvanized iron sheets, bamboo, or
plastic pipes (PVC). The most commonly used today are the plastic jars. They are
cheap and always available.
Feed bins. These are containers where feeds are stored for future use. Feeds
can also be kept in petroleum cans that are cheap, rat proof, and if painted, will
last long.
LET US REMEMBER
Good nests, feeding troughs, drinking troughs, feed bins, broody coops, and
dropping boards are essential and add much to the profit in poultry raising.
Self-Check
Check the column that matches how much you have learned of the skills and
knowledge taught in this lesson Do this in your activity notebook, and submit it to your
TVE teacher for checking and recording.
17
UNCER NONE
KNOWLEDGE OR SKILL MUCH LITTLE
TAIN AT ALL
1. I can enumerate the equipment and
fixtures essential in a laying-house.
2. I can discuss the uses of the following
equipment and fixtures in a poultry
house:
a. droppings board
b. perch
c. broody coop
d. nest
e. feed bins
3. I can identify materials that can be
used in making:
a. droppings board
b. perch
c. broody coop
d. nest
f. feed bins
4. I can assemble the following facilities
using local materials:
a. droppings board
b. nest
c. perch
d. feed bins
e. feeding trough
Activity Sheet 2.4
Equipment and fixture in the poultry house
Prepare housing materials according to requirements
The trough will be constructed during your TVE class. You will be supervised by
your TVE teacher for evaluation
RESOURCES
Pieces of wood
Carpentry tools
Nails
Litter materials
Feeds
Nest
Dropping board
Perches
Feeders
REFERENCE
By Anacleto B. Coronel, MS., DVM.A primer of Animal

Husbandry ,Technology and Livelihood Education III
Agriculture and Fishery Technology .Animal Production
18
SEDP SERIES
Activity sheet 2.2
Types of poultry roof for poultry house
2. Visit several poultry farms to observe the design, orientation, and construction of
their growing-and laying-houses. Prepare a plan for constructing a poultry house.
List the materials to be used in the construction, and include a cost estimate.
Compare your plan with those of your classmates to decide which design fits
your poultry production project.
RESOURCES
Visual aids
Learning modules
CD/DVD player
Pictures
REFERENCE
MATEA-BASED TEXTBOOK Broiler Production

Technology and Home Economics III
Animal Productions
SEDP SERIES
19
Post-test
Directions
Let us find out how much you already know about housing layers. Answer the test
items below by writing the letter of the correct answer in your activity
1. Layers thrive well and lay more eggs if they are _______.
a. housed comfortably
b. housed in colony
c. housed in a portable colony
d. housed in a permanent colony
2. When building a poultry house,

a. cages should face in the direction the prevailing wind and heavy rain.
b. cages should not face in the direction the prevailing wind and heavy rain.
c. cages should be in accordance with the design of the raiser.
d. cages should allow for rain to come in and wet the interior.
3. Which system of managing layers is used if birds are placed individually or

groups in a cage?
c. cage system
4 Which is a conventional system of housing layers where each bird has the
freedom to roam on the open floor?
b. cage system
c. litter-type system
d colony cage
5 Which is not an advantage of the floor- type system in managing poultry?

a. ease in controlling flies and mites
b. lesser number of dirty and broken eggs
e. lesser need to handle the birds from the brooder to the growing pen
d.birds suffer less stress and less heat during the summer months
6. A system of managing poultry which makes use of materials as cover for the floor
surface is called _______.
c. cage system
7 Why are feed bins essential in the poultry house?

a. It is where feeds are stored for future use.
b.It is where layers lay their eggs.
c. It is where drinking water is stored.
d. It is where feeds are placed for the layers daily ration.
20
8. Which type of poultry house is provided with a sun porch?
e. semi-confinement type
f. complete-confinement type
g. range type
h. shed or single-span type
9. In the construction of a poultry house, which among the choices below is given the
least consideration?
a. comfort of the birds
b. comfort and convenience of the caretaker
c. economy of construction
d. equipment and fixtures in the poultry house
10. Which of the following choices is the ideal type of poultry house for commercial
production of layers and broilers?
b. gable-Jr.-span type
c. semi-monitor type
d. monitor type
21
HIGH SCHOOLS
COMPETENCY-BASED
LEARNING MATERIAL
SECOND YEAR
Module No. 3 Module Title: SELECTING AND PROCURING STOCKS

MODULE 3

MODULE TITLE : SELECTING AND PROCURING STOCK
INTRODUCTION
The ability to select the stock to raise is a poultryman’s asset that will help him
succeed in his project.
selecting and procuring stock for poultry production.
EXPECTED OUTCOME
At the end of this module, you should be able to:
1. select reliable source of stock for egg and meat production,

2. Evaluate the status of the breed of stock to raise,
3. Select and procure egg, meat breed, and strain of stock to raise.
1
PRE –TEST
Directions
Let us find out how much you know about selecting and procuring stock
for egg/meat production. Answer the questions below. Write the letter of the
correct answer in your activity notebook.
1. Among the breeds/strains of broiler to select, which does not belong to the
group?
a.. Dekalb b. Starbro c. Peterson d. Pilch-de-kalb
2. From the choices below, which is the breed/strain of chicken known to be

a good layer?
a. Lohman b. Leghorn c. Arbor acre d. Minerva
3. In selecting breed/strain of poultry, what factor is not considered?
a. climatic conditions
b. method of management
c. availability of the breed/strain
d. care and management
4. How can you distinguish a leghorn from other breeds of layers?
a. It is a good layer of large pinkish-white shelled eggs.

b Its meat is excellent.
c. the heaviest of the egg breed
d .It is a small, stylish, active, and alert breed.
5. It refers to a group of feathered animals such as chickens, ducks, geese

and turkey
a. flock b. fowl c. stock d. strain
6. If you are going to select a meat type breed as breeder, which factor do
you consider most important?
A .rapid growth rate

b. quick feathering
c. good breast development
d. show no defects or deformities
7. In selecting stock to raise, which should be assessed first, physically?
a. eyes b. legs c. color d. weight
8. Good, healthy, and quality chicks are indicated by _______.
a. large, bright prominent eyes

b. dull and sunken eyes
c. pale thin legs
d. thin, white or pale shanks
2
9. It is a group of chicks composed of male and female.
a. sexed chicks b .laying chicks
c. straight run chicks d. culled chicks
10.Layers usually start laying at about _______.
a. 5 months of age or even earlier

b. 4 months of age or even earlier
c. 6 months of age
d. the latter part of the seventh month
3
LESSON1: SELECT AND PROCURE BREED/STRAIN OF STOCK TO

RAISE FOR EGG OR MEAT
Introduction
This lesson deals with the factors to consider in selecting and procuring
breed/strain of chicken to raise for egg or meat.
Assessment Criteria
1. discuss the factors to consider in selecting and procuring breed/strain of

chicken to raise for egg or meat.
2. determine egg/meat type breed /strain of chicken to raise for egg or
meat;
3. differentiate among the laying breeds of poultry; and
4. appreciate the importance of selecting breed for a successful poultry
production.
Definition of terms
Strain – kind, breed of stock

Inferior – low in quality
Persistent – enduring, continuous
Comb – the fleshy crest on the head of a fowl
Earlobes – the soft and fleshy thing that protrudes from the lower part of
the external ear
Shank – the leg proper of a bird
Fowl – generally refers to chicken, ducks, geese, and turkeys
Stock – animals used as foundation or parents of the next generation
Selection – the process of choosing and getting the best in a group
Flock – a group of feathered animals such as chickens, ducks, geese,
turkeys
Non-sitters – fowls that do not sit on their eggs
There is no such thing as the best breed of fowl to raise. All of the good
breeds require some methods of care and management even if they serve the
same purpose. There are a number of factors that will help in choosing the
breed to raise.
In selecting a breed, take into account your as well as purpose the local
conditions that may affect fowls and their production. Climatic conditions and
the method of management are the most important factors that affect
4
production. The availability of the breed in the locality is another factor that
must also be considered. The best breed is one which is available, cheap, and
adapted to the locality.
Among the Egg Breeds are:

 Babcock
 Dekalb
 H & N cross
 Kimber
 White Leghorn
 Micawa
 Minorca
 Starcross
Layers belonging to these foregoing breeds lays on average 220-250 eggs a year.
They usually start laying at about five months of age, or even earlier.
White Leghorns. These are persistent layers. They are small, stylish,
active, alert, and excellent layers of large white-shelled eggs, but theis meat is
considered inferior to that of most breeds of chickens. Leghorns are good layers
but non-sitters. The Leghorn’s skin, back, and shanks are yellowish, and the
earlobes are white or creamy white. The most common strain is the single-comb
Leghorn.
Minorca. The Minorca is one of the heaviest of the egg breeds. The bird
has a full, closely feathered body, and a large comb and wattle. It lays very big
white-shelled eggs. Its skin is white. The shank and toes of birds that belong to
the black strain are black, and those that belong to the white-buff strain are
slate-white.
Mikawa. The Mikawa is a breed is developed in Japan. It has a fairly

large body similar in form to the Leghorn. Its color is buff, while the beak, skin,
shanks, and toes are yellow. The earlobes are white. The hen is a good layer of
large pinkish –white-shelled eggs, and its meat is excellent for the table. The
bird matures fairly early and the hens do not become broody.
5
Among the Broiler Breeds/Strains that are available are:
 Anak
 Pilch-de-kalb
 Lohman
 Starbro
 Arbor acre
 Peterson
 Cobb
 Minerva
 Magnolia
 Swift
Poulry from these breeds and their strains are fast-growers and have
tender meat. They are also good egg producers, but should be raised to produce
hatching eggs only for the production of broiler chicks.
LET US REMEMBER
Selecting good quality stock is like ensuring your business with an

insurance company.
6
Self-check
Answer the following test items. Write the letter of your answer in your
activity notebook.
1. Among the breeds of broiler, which does not belong the group?
a. Pilch-de-kalb
b. Dekalb
c. Peterson
d. Starbro
2. From the choices below, select the breed of chicken known to be a good layer.
a. Lohman
b. Leghorn
c. Minerva
d. Arbor acre
3. In selecting breeds of chicken to raise, which factor is not considered?

b. availability of the breed
c. method of management
d. feeding management
4. How can you distinguish a Leghorn from other breeds of layers?

a. It is a good layer of large pinkish-white-shelled eggs
b. It has excellent meat.
c .I is the heaviest of the egg breeds.
d. It is a small, stylish, active, and alert.
5. It refers to a group of feathered animals such as chickens, ducks, geese, and

turkeys.
a. flock
b. fowl
c. stock
d. strain
7
Activity Sheet 3.1
Select and procure breed /strain to raise
Go to a nearby agricultural and veterinary supply store sells that meat

and egg breeds. Make a list of the breeds of poultry they sell. Ask the owner
which types and breeds of poultry are being patronized by poultry raisers.
RESOURCES
CD/DVD
Visual aids
Pictures
REFERENCE
Anacleto B Coronel, MS., DVM. A primer of Animal Husbandry,
Technology and livelihood Education III. Agriculture and
Technology. Animal Production SEDP SERIES
8
LESSON 2: SOURCES OF STOCK FOR EGG/MEAT PRODUCTION
INTRODUCTION
This lesson deals with practical guides to follow in selecting stock to

raise.
Assessment Criteria
1. explain practical steps to follow in selecting stock to raise;

2. discuss how to select breed/strain from high producing stocks;
3. identify quality chicks through their physical characteristics; and
4. recognize the value of developing the skills in proper selection of stock to
raise
Definition of terms
Poultry men – those who raise chickens; poultry raiser

Pullet – young female chicken, not more than one year old
Vigorous – healthy, active
Deformities – physical defects
Livability -with low death rate
Bargain- a very low price
Hatchery- a place or establishment where eggs are hatched through
artificial means
Culling –process of removing animals that have undesired characteristic
A practical guide to follow in the selection of the breed to raise is to

observe the type of chicken kept by successful poultry men in the area. Find out
which will be cheaper in the long run by buying growing pullets or chicks of the
different breeds. This can be done by estimating or computing the cost of the
growing pullets and the amount of feed they will consume compared with the
cost of the chicks and the feed that they will eat for 1 ½ years when the breeds
will be replaced. Study also the market prospect for hens after the productive
period.
Screen or evaluate the status of the hatchery before buying chicks if you
decide to start out with chicks.
The breeder flock must be disease-free. Certified disease-free flock must

have a government veterinarian’s certification to the effect that the flock is free
from diseases. Examine the chicks very well especially when they are bought at
a bargained.
9
Select a strain from a high egg-producing stock
Buy chicks or growing pullets only from a reliable hatchery. Inquire about
the performance of stock from previously customers. Since chicks will be similar
to their parents in their ability to grow, to lay eggs and to resist diseases, one
should buy chicks from stock that has been bred for high egg production or
broiler-meat production. The difference in egg production between good and
poor quality stocks may be from 3 to 5 dozen eggs per hen, or 0.5 or more kilos
of meat per broiler. This could spell the success or failure of the project.
Selecting quality chicks
It is very important that the poultry raiser, prospective poultry raisers

and students of poultry raising should know how to select chicks of good quality
so that they may buy or cull chicks intelligently. A group of poor chicks can
leave their effects behind them for two to three years. Some cases may even
force a poultry man to go out of business.
INTERNAL PARTS OF A CHICKEN
10
EXTERNAL PARTS OF CHICKEN
Physical Characteristics of Good Quality Chicks
Eyes. Good quality chicks must have large, prominent eyes, indicating
health and vigor. These are two essential requirements for quality chicks. If
one looks into a box containing day-old chicks, the first impression that he
should get should be the condition of the in eyes
Legs. Good quality chicks have strong well filled legs of good bright color,
and creamy white down (the fluffy fine feathers just below the anus). Chicks
that have pale thin legs and with chalk-white coat should be rejected.
Chicks with thin, white, or pale shank do not possess the vigor and health
needed for efficient growth.
Weight and color. Good quality chicks should have uniform size and
color, (the color characteristic of the breed or strain,) and must weigh about
2 lbs.per 25 chicks.
Down. The down should be well fluffed out and should have the proper
color of the breed or strain. Chicks with sticky off-colored down denote faulty
incubation that produces weak chicks.
Deformities. Deformed chicks with crooked legs and toes, crooked

beaks, small eyes, or chicks with blindness, paralysis of the legs or neck and
imperfectly healed navels should be discarded or rejected
11
Selecting Chicks for Broiler-Meat Production
Male and female chicks intended as breeders for broiler production

should be selected at one-day old, and should be observed at regular intervals.
They should show indication of fast feathering as day-old chicks, and at 10
days, and at 8 to 12 weeks. They should indicate rapid growth at 4 to 6 weeks.
Before the birds are placed in breeding pens, they must have good breast
development at 6-12 weeks of age. They should show no defects.
Selecting replacement pullets
Egg-type. Select pullets which are offspring of hens with high production record
(220 or more eggs per year).
They must belong to a batch of chicks of good livability – meaning a
group of chicks with low death rate.
Broiler type. Select pullets which are progeny of fast grower tender-meat-
producing hens.
A stock offered at a “bargain” or other form of inducement to get one to

buy should be carefully examined because the chicks being sold may be of poor
quality
12
Self-Check
Answer the following test items. Write the letter of your answer in
1. The first-factor that one should consider when selecting stocks is

the chicks _______.
a. eyes
b. weight and color
c. legs
d. body size
2. Good quality chicks are indicated by _______.
a. large, bright prominent eyes

b. dull and sunken eyes
c. pale thin legs
d. thin, white, or pale shanks
3. In selecting stock to raise, which should be physically?
a. eyes
b. legs
c. color
d. weight
4. Chicks with deformities should be _______.
a. discarded or rejected
b. raised in a separate pen
c. given more attention
d. given more feeds to eat
5. If you are going to select a meat type breed intended for breeding,
which do you consider most important?
a. fast feathering as day-old chicks

b. rapid growth
c. good breast development
d. no defects or deformities
13
Activity Sheet 3.2
Source of stock for meat and egg production
Interview different poultry raisers in your community on what type

and breeds of chicken they raise for egg and meat production. Ask them
also why they choose such breeds. Submit the result of your interview
to your teacher.
RESOURCES
Visual aids
Learning guide
CD/DVD
Hand-outs
REFERENCE
Anacleto B. Coronel, MS., DVM. A primer on Animal Husbandry,

Technology and Livelihood Education III. Agriculture and Fishery
Technology .Animal Production SEDP SERIES.
14
LESSON 3 : EVALUATE THE QUALITY OF THE BREED/STRAIN

OF STOCK TO RAISE
Introduction
The difference between success and failure in an egg/meat

production project is measured by the kind and quality of stock with
which it is started. Therefore, careful selection of stock is important, for
this can be used as the source of many generations of future egg/meat
producers.
This lesson deals with selecting and procuring stock to raise.
Assessment Criteria
1. Explain practical guides in seleting and procuring stock.
2. Perform proper selection of stock is based on established
procedure.
Definition of terms
Demand – need, require

Purchase – buy
Estimate – calculate
Market – place where goods are sold
Market demand- commodities or goods that people need
Day-old chicks- newly-hatched chicks
Full-grown pullets- birds that are now ready to lay eggs
Guidelines/Rules for Selecting Stock
It must be pointed out that sometimes more variations exist within

a breed than between different breeds with regard to production. It would
be of help to inspect and compare the production records of different
sources of chicks. It would likewise be practical to inquire about, analyze,
and compare experiences of other broiler or egg producers in one’s
locality to serve as guide in the selection of the source for one’s stock.
15
How to Estimate the Number of Chicks to Order
In making an order you need to the breed to be raised. One must

consider one’s experience in the venture, the capital he has, and the time
to be spent on the project. Beginners should start with a small brood,
not more than 50 chicks, and for one with experience, 500 or more
chicks. That would also depend on whether one will devote only part-time
or full-time work on the project. Of course, the number of chicks to order
depends on the capital one plans to invest.
For estimating the number of chick needed to replace the laying

hens in a given flock, the following serves as guide:
A. For straight-run (mixed sexes) , buy 3 chicks for every hen to be

replaced, because most likely 50% of them will be cockerels. One-
third of the remaining pullets should be culled to ensure, strong,
healthy, and quality layers.
B. In the case of sexed pullets, (pullets of the same sex), the

replacement rate should be 1 ½ chicks for every hen. One-third of
the total number of pullets should be culled before they are placed
in the laying house to ensure best quality layers.
When to Buy or Purchase Chicks
The purchase of chicks whether for egg or meat production is

governed by market demand. In centers of population, particularly big
cities and towns where educational institutions are concentrated, the
demand for poultry products is continuous especially during school days.
Broiler raisers may produce more in a year since it takes only 8 weeks for
the broiler to be ready for the market.
The demand for poultry products in April, May, and June and from
the 3 to 4th week of December is comparatively low because many
rd
students are in the provinces for the vacation. Ironically, the demand for
eggs is high during the rainy season when egg production is low. The
purchase and raising of chicks should coincide with the period when the
price of eggs is high.
The order for chicks should be placed well in advance to ensure
receiving them on time. The important thing to remember is to replace
the entire flock with chicks of the same age to ensure that pullets will
start laying at the same time; and (2)the broiler will be ready for the
market at the same time. It must also be borne in mind that the housing
facilities must be emptied and cleaned properly before putting in the the
next lot of broilers or replacement pullets.
16
The difference between success and failure in an egg/meat production
project is measured by the kind and quality of stock with which it is
started .Therefore, careful selection of stock is important, for this can be
used as the source of many generations of future egg/meat producers.
Self-Check
Answer the questions. Write the letter of your answer in your

activity notebook.
1. These breeds/strains of broilers, which does not belong?
a.. Dekalb b. Starbro c. Peterson d. Pilch-de-kalb
2. Which of these breeds/strains of chicken is known for being a good

layer?
3. In selecting a breed/strain of poultry, which of these factor is not

considered?
b. method of management
c. availability of the breed/strain
d. care and management requirements
4. How can you identify a leghorn from other breeds of layers?
a. It is a good layer of large pinkish-white-shelled eggs.

b. Its meat is excellent.
c. It is the heaviest of the egg breeds.
d. It is a small, stylish, active, and alert breed.
5. It refers to a group of feathered animals, such as chickens, ducks,

geese, turkeys.
a. flock b. fowl c. stocks d. strain
6. In selecting a meat-type breed intended for breeding, which is
17
Activity Sheet 4.3
Evaluate the quality of the breed or strain to raise
Make a survey of poultry farms engaged in meat and egg

production in the locality to identify breeds commonly raised by farmers
in your community. Inerview the owners of these poultry farms to
determine the reason why they choose to raise a certain breed. Find out
or ask about the production rate of the breeds they are raising.
RESOURCES
Visual aids
CD/DVD
Reading materials
REFERENCE
Anacleto B. Coronel, MS., DVMA.A primer on Animal

Husbandry Technology and Livelihood Education III
SEDP SERIES
Post –test
Directions:
Let us find out how much you know about selecting and procuring stocks
for egg/meat production. Answer the questions below. Write the letter of the
correct answer in your activity notebook.
1. Among these breeds/strains of broiler, which does not belong to the

group?
a. Dekalb b. Starbro c. Peterson d. Pilch-de-kalb
2. Which of these breeds/strains of chicken is known for being a good

layer?
18
3. In selecting breed/strain of poultry, which of these factors is not
considered?
a. climatic conditions c. availability of the breed/strain

b. methods of management d. care and management
4. How can you distinguish a leghorn from other breeds of layers?
a. It is a good layer of large pinkish-white-shelled eggs.

b. It’s meat is excellent.
c. it is the heaviest of the egg breeds.
d .It is a small, stylish, active, and alert breed.
5. It refers to a group of feathered animals, such as chickens, ducks, geese,

and turkeys.
a. flock b. fowl c. stocks d. strain
6. If you are going to select a meat-type breed for breeder, which factor do
you consider most important?
a. rapid growth rate c. good breast development

b. quick feathering d. shows no defects or deformities
7. In selecting stock to raise, which should be physically assessed first?
a. eyes b. legs c. color d. weight
8. Good, healthy, and quality chicks are indicated by _______.
a. large, bright prominent eyes c pale thin legs

b. dull and sunken eyes d. thin, white or pale shanks
9. It is a group composed of male and female chicks.
a. sexed chicks b .laying chicks

c. straight-run chicks d. culled chicks
10. Layers usually start laying at about _______.
a. 5 months of age or even earlier

b. 4 months of age or even earlier
c. 6 months of age
d. the latter part of the seventh month
19
HIGH SCHOOLS
COMPETENCY-BASED
LEARNING MATERIAL
SECOND YEAR
Module No. 4 Module Title: BROODING

MODULE 4

MODULE TITLE : BROODING
Introduction
Brooding is the process of supplying chicks with heat, using natural or

artificial means.
This module covers the knowledge, skills, and attitude necessary in
successful brooding management.
Expected outcome
At the end of the module, you should be able to:
1. explain the the systems of brooding.

2. Provide the conditions for successful brooding, and
3. Select and transfer poultry from the brooder to the poultry house them
to the laying house.
1
Pre-Test
Directions:
Let us find out how much you know about brooding. Answer the
following test items; write the letter of your answer in your activity notebook.
1. Which statement best defines brooding?
a. It is the process of providing chicks with proper temperature,

naturally or artificially, to make them warm and comfortable.
b. It is the act of separating the male from the female birds.
c. It is the process of separating the productive from the unproductive
birds.
d. It is the process of providing birds with proper ventilation.
2. Which is considered the oldest-known brooder?
a. electric brooder
b. kerosene-lamp brooder
c. laying hen
d. mother hen
3. Brooder temperature is too low when _______.
a. chicks pile one on top of the other near the source of the heat
b. chicks spread themselves easily in the brooder house
c. chicks drink more than they can take
d. chicks open their wings and chirp
4. Which factor is not essential in an ideal brooder house?
a. capacity of the brooder house

b. design and the construction of the brooder house
c. housing equipment
d. location
5. The ideal space requirement of 100 heads of day-old to three–week old

chicks is
a. 30 sq. ft.
b. 50 sq. ft.
c. 100 sq.ft.
d. 150 sq.ft.
6. Brooder temperature is just right when _______.
a. chicks are evenly distributed inside the brooder house

b. chicks pile up near the source of light or in a corner
c. chicks are noisy with open wings
d. chicks drink less and they are panting
2
7. When the chicks are moving away from the source of heat, it means
that the temperature is ______________.
a .too low b. too high
c. moderate d .none of the above
8. The ideal temperature of a brooder during the first week of brooding is

____.
a. 29.4 to 30.2 o C
b. 32.22 to 35 o C
c. 35 to 37.78 o C
d. 37.78 to 40.56 o C
9. A group of chicks composed of an even number of males and females is

identified as _______.
a. straight-run chicks
b. sexed chicks.
c. started chicks
d. day-old chicks
10. Which is not an advantage of elevated-wire or slat brooding?
a. economical and convenient to use as it reduces problems with poultry

diseases and parasites
b. better growth collection of manuals
c. chicks come in contact with their feeds, which may trigger the spread
of diseases
d. easier collection of manure
3
LESSON: SYSTEM OF BROODING
Introduction
This lesson deals with the system of brooding.
Assessment criteria
1. explain what is system of brooding,
2. perform according to standard necessary preparation in brooding,
3. secure as required the materials and fixture needed in brooding.
Definition of terms
Brooding – the process of providing chicks with the necessary heat to make
them warm and comfortable
Brooder - a device used for rearing chicks
Cannibalism-act of eating the flesh of the same animal
Layer - mature, egg-producing age poultry, especially chicken
Broiler- young male or female chicken intended for meat production
Artificial brooding the rearing of chicks using artificial heat
Natural brooding the brooding used by the mother hen to take care her own
chicks
Brooding consists mainly of the process of providing chicks with natural

or artificial heat to help maintain their body temperature. The mother hen
supplies natural heat to its young, while chicks hatched in an incubator get
heat from a brooder. Brooding is done immediately after newborn chicks are
taken out from the incubator. The length of the brooding period may last from
two to five weeks, depending upon some factors, like the rate of feathering of the
chicks and the time of year the brooding is done.
Brooding can be successfully done all-year round. However, provisions
for the comfort of chicks during the brooding period should be observed. Chicks
should be comfortably housed and protected from inclement weather. Materials
and other fixtures in the brooder should always be available to ensure that
chicks are given the utmost care and attention they need.
It is best to brood chicks during summer. The brooding period is
shortened and fuel expenses are reduced when it is done in warm weather.
However, the outbreak of diseases is more common during summer, and the
rearing of birds will be in time with the rainy season.
4
Materials needed for brooding
 litter materials
 brooding light/source of heat
 chick guard
 brooding house
An example of brooder
Maintain proper temperature inside the brooding house to make chicks feel
comfortable. The range of ideals temperature at various ages of broiler
chicks is as follows:
Age of Chicks (days) Temperature (◦C)

1-7 32-35.0
8-14 29.4-32.2
14-21 26.7-29.4
Beyond 21 days Provide heat only when necessary
Brooding Preparations
1. Clean brooders very well before the arrival of chicks.
a. Remove feed, and water troughs and other equipment from the
brooder, and bring them outside the brooder house.
b. Scrape, sweep, scrub, and disinfect the brooder as well as the ceiling,
walls, and floor of the brooder house. Do the same thing with the feeds
and drinking trough and other equipment in the brooder and in the
brooder house.
5
2. Make a trial run of the brooder one week before the arrival of the chicks.
a. Check if the heat regulating system is properly working.
b. Buy in advance spare parts that may be needed later.
3. Check if the air circulates properly in the brooder house.

4. Use litters which readily absorb water or moisture.
5. Use two shallow fountain-type waterers for each tier.
6. Make the brooder rat-and lizard-proof.
7. Allow adequate floor space.

a. Broiler. This type needs one square meter per 10 chicks until
marketing time.
b. Replacement chicks (pullets) require the same space up to the
same age, but require more as they grow older.
8. Remember, overcrowding of chicks may result in:

a. Feather picking and cannibalism (picking the feathers and flesh of
others.
b. Poor digestion and absorption of foods.
c. uneven growth among the chicks in the group because some can
eat more than the others
Chicks inside a brooder during brooding period.
Types of Brooding
Natural brooding. This is the brooding of chicks by the mother hen or

trained capon. Natural brooding is still the most common types of brooding
practiced in the rural areas. The hen, after hatching the eggs, rears her brood
though a natural process. A hen can conveniently brood around 12-15 chicks.
Artificial Brooding. It is the process of providing the chicks with the
required temperature to make them warm and comfortable.
6
There are different kinds of chicks to brood. The flock may be composed of
any of the following:
 Straight-run chicks. A group of chicks composed of an even number of
males and females. This is preferred for the production of meat and eggs.
 Sexed chicks. These are either all-male or all-female chicks, intended for
the production of meat or eggs respectively.
 Started chicks. These are older chicks that have already been brood for a
period of time. These chicks are more expensive than day-old chicks.
LET US REMEMBER
Proper brooding practices are vital for the proper growth and
development of chicks, particularly in the early stages of their growth.
Self-Check
Directions:
Answer the test items below. Write the letter of your answer in your activity
notebook.
1. The process of providing the necessary heat to the chicks to make them
warm and comfortable naturally or artificially is called ______.
a. brooding c. brooder
b. heating d. broiling
2. A group of chicks composed of an even number of males and females is

_______.
a. Straight-run chicks
b. sexed chicks
c. started chicks
d. pullets
3. These are either all-male or all-female chicks, produced mainly for the
production of meat or eggs.
a. sexed chicks
b. started chicks
c. straight –run chicks
d. all of these
4. Making a trial run of the brooder before the arrival of chicks is made for
the purpose of _______.
a. checking that the heat-regulating system is properly working
b. determining if air circulates properly inside the brooder
c. buying in advance materials or spare parts that may be needed
later
d. all of these
5. Which is not an artificial brooding?

a. heat is provided by charcoal
b. heat is provided by an electric bulb
c. heat is provided by a kerosene lamp
d. heat is provided by a mother hen
7
Activity Sheet 4.1
Types of brooding
Listed below are the materials and equipment needed in brooding. Place a
check mark in the column to indicate if this item is present, and whether it is
functional or defective. This undertaking will prepare you for a brooding activity
in your class broiler-raising project. List down possible problem that might arise
for items that are not ready or not functional and discuss those in the class.
Not
Func-
Condition/equipments/material Ready Func- Remarks
tional
tional
Brooder ready for brooding
Brooder properly disinfected
Litter materials
Drinking trough
Feeding trough
Feeds
Ventilation inside the brooder
Source of artificial light
Brooder properly secured
Brooder free from drafts
Space requirement feasible
Antibiotics/ vitamins
Open sacks (used to maintain
temperature)
RESOURCES
Brooder
Spray tank
Disinfectants
Heater
Electric lamps
Empty sacks
Litter materials
REFERENCE
Anacleto B. Coronel, MS., DVM.A primer of Animal Husbandry Technology

and Livelihood Education III. Agriculture and Fishery
Technology.Animal Production SEDP SERIES
8
LESSON 2: CONDITIONS FOR SUCCESSFUL BROODING
Introduction
This lesson discusses the material requirements and ideal conditions

needed for a successful brooding.
Assessment Criteria
1. enumerate the material requirements and ideal conditions needed.
2. for a successful brooding;
3. observe proper ventilation inside the brooder.
Definition of terms
Requirements - things needed

Humidity – the condition of air moisture in the brooder
Ventilation – the circulation of air inside and outside the brooder
.
Sources of Heat for Artificial Brooding
Electricity. Electricity is the common source of heat in big brooders that

accommodate a large number of chicks. An incandescent bulb, which is
normally raised 15 cm above the floor of the brooder, is used to provide the heat
needed by the chicks. It is the most convenient and the most reliable source of
heat. One watt pre head is the required.
Chicks provided with heat from an electric bulb
Charcoal, rice hull or wood. Brooders that use this type of materials are
seldom used because they require too much labor. The poultry raiser has to
make sure that the burning charcoal, wood, rice hull will not drop to the floor of
the poultry houses it causes fire. Heat is difficult to control, thus wider brooder
space is needed so the chicks can move away from the heat source in case it
becomes too hot Additional precaution must be observed to avoid fire.
9
An improvised heater using charcoal and saw dust
Kerosene Lamps. In place where electricity is not available, kerosene-

lamps are used as source of heat but for only for a limited number of chicks.
Temperature is regulated by raising or lowering the wick. If a kerosene brooder
is used, be sure to provide adequate ventilation. More carbon dioxide wiil be
produced when using kerosene lamps.
Kerosene lamp used for small number of chicks
Systems of Brooding
There are several systems of brooding one can choose from based on the
construction of the poultry house.
 Litter-floor Brooding. This system uses of the floor as place for
brooding. The litter or material used to cover the floor may include rice hull,
wood shavings, or sawdust. In this system of brooding, the chicks come in
contact with their feeds, and this may trigger the spread of diseases. To
prevent this, the litter should be changed regularly.
10
Chicks raised in a litter-floor brooder
 Elevated Wire or Slat Brooding. The chicks are kept in elevated pens
with floors made of wire mesh or wooden or bamboo slats. This system is
more economical and convenient to use than the litter-floor type , reduces
problems with poultry disease and parasites promotes, better growth of
chicks, and makes collection of manure easier.
Brooder showing the right temperature
Factors for successful brooding

1.Quality chicks
2.proper temperature
3.Propre ventilation
4.Adequate space allowance
5.Proper sanitation
6.Adequate lighting facilities
7.Ample protection from the predators
11
The other materials and conditions required in brooding are:
Temperature. The temperature should range from 90-95F and is

gradually reduced weekly until the chicks are finally able to live without heat
and are transferred to the growing pen. The behavior of the chicks is a good
indicator of the temperature in the brooding pen. The temperature in the
brooder is low when the chicks are grouped or crowded very close to the source
of the heat. Temperature is ideal and just right when the birds are more or less
evenly distributed in the brooding area. On the other hand, when the chicks
disperse and move from away from the source of heat, it is an indication that
temperature is too high.
Watch for , listen and react to the chicks complaints.

“ Their welfare is your profit “
a brooding temperature is right when the chicks are

 evenly distributed inside the brooding house
 doing varied activities
b.temperature is extremely low when the chicks
 pile on top of one another,
 stay together near the source of heat
c.temperature is too high when the chicks

 move away from the source of heat
 sread their wings, pant, and drink a lot of water
Humidity. It refers to the condition of air moisture in the brooder. Too

much manure and spilled water in the brooder can make the pen damp. This
damp condition attracts germs, which cause diseases (e.g., coccidiosis) to the
chicks. This can be prevented by keeping the brooder room dry, replacing
dirtied water, and changing the litter as often as necessary.
12
A condition showing low temperature inside a brooder
Ventilation. Ventilation becomes a problem when the brooder house is

closed. This results in the lack of oxygen and the accumulation of carbon
monoxide, which will weaken the birds or even cause them to die.
Brooder house with good ventilation
13
Space Requirement. Space that is bigger than necessary will increase
housing cost per chick. On the other hand, a very limited space will result in
more outbreaks of disease and in slow feathering.
Use the following as guide in calculating the proper space allowance for
both chicks and equipment.
Space Requirement for Growing Birds

Age of Chicks Feeder (cm/bird) Waterer (gal /100chicks)
Day old-2 wks 2.5. 0.5

2 to 6 wks 4.5 1.0
6 to 10 wks 2.5 2.0
Proper brooding practices are vital for the proper growth and
development of the chicks, particularly in the early stages of their lives.
Materials and other fixtures needed in the brooder should always be
available to ensure that chicks are given the utmost care and attention they
need.
On the fourth week, broiler/layer chicken are transferred to the growing
or finishing house where they can utilize more space for growth.
Chicks should be provided with sufficient feeding and drinking space.
Overcrowding should be avoided.
Self-Check
Choose the best answer. Write the letter of your answer in your activity
notebook.
1. Which best describes a straight – run chick?

a. It is a group of chicks composed of an even number of male and
females.
b. These are either all-male or all-female chicks.
c. These are raised mainly for the production of meat or eggs.
d. These are older chicks that have already been bred for a period of time.
2. Which of these is not a good quality of chicken

for broiler production?
a. rapid growth and good feathering ability
b. resistance to common diseases
c. unhealthy looking and stunted in growth
d. well developed down covering and alert eyes
3. Brooder temperature is too cold when ____.

a. chicks pile on top of one another near the source of heat
b. chicks eat and drink more than they need
c. chicks are noisy, open their wings, and keep on chirping
d. all of these
14
4. Brooder temperature is just right when _______.
a. chicks are more or less evenly-distributed in the brooding area
b. chicks eat and drink more than what they need
c. chicks are noisy open their wings, and keep on chirping
d. chicks pile on top of one another
5. Which factor is the least essential in designing an ideal brooder house

b. design and construction of the house
d. location
15
Activity Sheet 4.2
Conditions for successful brooding
Engage in a small –scale broiler production as a class in a school based

project. Make a plan and undertake the management of the project in groups,
applying the knowledge and skills learned from this module.
RESOURCES
1. brooders
2. stocks
3. incandescent bulbs
4. feeders and waterers
5. veterinary supplies
6. feeds
7. weighing scale
8. sprayer tank
REFERENCES
1. By Anacleto B.Coronel ,MS,DMV.Primer of animal Husbandry. Technology
and Home Economics III .Agriculture and Fishery Technology. Animal
Production SEDP SERIES.
2 .Hand-outs, Pamphlets, One Poultry Production
16
LESSON 3. Select and Transfer poultry from the brooder to the

poultry House
Introduction
This lessons deals with the transferring of chicks to the
brooding house.
Assessment Criteria
1. select good and healthy layers/broilers

2 . discuss the proper care of chicks after brooding
Definition of terms
Rearing- the growing of chicks from the time they are weaned to the time
they are moved to the laying house
Parasite--an organism that depends for its nourishment from other
organisms
Cull—removal of the unproductive and defective chicks
Laying house- a place where chickens lay eggs
Good broilers /layer chicks should;

 be fast grower-rapid growth of broiler-chick is highly correlated with high
feed-conversion efficiency
 be healthy and vigorous-a batch of good chicks must be able to
withstand adverse conditions
 be adapted to prevailing farm conditions
 have good fleshing and pigmentation- carcass with full muscle on the
breast and thighs has high market value. Broilers with yellow-skin shank
pigmentation have high market demand
 be of uniform size- broiler chicks must be uniform in size to simplify
production management and marketing.
Rearing refers to the growing of chickens from the time they are weaned to
the time they are moved to the laying house.
The rearing or the growing period begins when the chicks are pulled out from
the brooder in reared from the growing-house up to the time that they are ready
to lay eggs. It usually starts when the birds are about one month old and almost
fully feathered and ends whene they about 4-5 months old. Generally the birds
do not need any additional artificial heat to maintain their body temperature.
The treatment received during the rearing period affects the performance of
the layers. So to have productive healthy birds in the laying house, good
management is essentials during the birds growing period.
17
Rearing pullets in confinement
1. Practice all in all out system. Make a schedule to house chick by

their age group in each building.
2. The growing house and the necessary facilities must be thoroughly
cleaned and disenfected. New litter materials must be used providing a space
requirements.
3. The feeder and the waterers must be well distributed throughout the
pen so that bird can have acces to them.
4. Do not move the birds when the weather is too hot or cold
5. If straight run are brooded, separate the cockerel from the pullets.
When they are ready to be transferred to the rearing houses.
6. Cull the runts,thin birds and those showing defects,abnornalities and
disqualifications
7. Adjust the rearing house temperature and ventilation, proper temperature
and ventilation wiil prevent the development of ammonia.
8. Careful attention should be given on light management.The control of
light will help regulate sexual maturity.
9. Check carefully the external parasite.like lice and mites
10. Birds
should be deworm when they reach the age of two months.
Self-Check
1.It is the period of chicken from the time tnat they are weaned to the time
that they moved to the laying house.
a. rearing c. culling
b, brooding d. laying
2.Rapid growth of a chick is affected by their _________

a. feed conversion efficiency c. color of their shank
b carcass quality d. good fleshing and pigmentation
3.What will be the basis in grouping the chicks using all in all out system
a.size c. color
b. age d.breed
4.What should be characteristic of the facilities inside rearing house.

a.new c.small
b.cleaned and disinfected d.big
5.What is the sample of the external parasite that the chicken can have
a. lung worms c.kidney worm
b. lice/mites d.aphids
18
Resources;
1. brooder
2. rearing house
3.c.d. and cd player
Reference.
Gabriel a. Tabinga ,Arsenio O.gagni

Poultry production in the philippin
es
19
Post-Test
Direction;
Let us find out how much you know about brooding. Answer the
following test items; write the letter only of your answer in your activity
notebook.
1.Which statement best defines brooding?
a. It is the process of providing chicks with proper temperature naturally

or artificially to make them warm and comfortable.
b. It is the act of separating the male from the female birds.
c. It is the process of separating the productive from the un productive
bird.
d. It is the process of providing birds with proper ventilation.
2.Which among the choices below is considered the oldest-known brooder?
a. electric brooder
b. kerosene lamp brooder
c. laying hens
d. mother hen
3.Brooder temperature is too low when _______.
a. chicks pile one on top of the other near the source of heat
b. chicks spread themselves easily in the brooder house
c. chicks drink more than they can take
d. chicks open their wings and chirp
4.Which factor is not essential to an ideal brooder house?

b. design and the construction of the brooder house
d. location
5.The ideal space requirement of 100 heads of day-old chicks to three–weeks

old “ chicks is “
a. 30 sq. ft.
b. 50 sq. ft.
c. 100 sq.ft.
d. 150 sq.ft.
6.Brooder temperature is just right when _______.
a. chicks are evenly distributed inside the brooder house

b. chicks pile up near the source of light or in the corner
c. chicks are noisy with open wings
d. chicks drink less and they are panting
20
7.When the chicks are moving away from the source of heat it means that
the temperature is ______________.
a. too low b. too high
c. moderate d .none of the above
8.The ideal temperature of a brooder during the first week of brooding in
a. 29.4 to 30.2 o C
b. 32.22 to 35 o C
c. 35 to 37.78 o C
d. 37.78 to 40.56 o C
9 .A group of chicks composed of an even number of males and females is

identified as _______.
a. straight-run chicks
b. sexed chicks.
c. started chicks
d. day-old chicks
10.Which is not an advantage of elevated wire or slat brooding?
a. economical and convenient to use in terms of problems with poultry

diseases and parasites.
b. better growth collection of manuals
c. chicks come in contact with their feeds which may trigger the spread
of diseases
d. easier collection of manure
21
ssssssssssss
HIGH SCHOOLS
COMPETENCY-BASED
LEARNING MATERIAL
SECOND YEAR
Module No. 5 Module Title: FEEDING BROILERS

MODULE 5

MODULE TITLE : FEEDING BROILERS
Introduction

a successful broiler feeding management.
Expected learning outcomes
Upon completion of this module, you should be able to:

1. select feeds for the broiler
2. observe feeding management and feeding practices
1
Pre-test
Let us find out how much you already know about feeding broilers. Read
each item and write the letter of the correct answer in your activity notebook.
1. The greatest percentage of expenses incurred in broiler production is for

the_______.
a. cost of antibiotics
b. cost of chicks
c. cost of feeds
d. cost of labor
2. Poultry birds are fed for the purpose of supplying nutrients needed for
their _______.
a. growth and development

b. life maintenance
c. reproduction
d. all of these
3. Which of the following reasons is the primary function of feeds?

a. to maintain life
b. for growth and development
c. for reproduction of their kind
d. for fattening
4. For maximum efficiency, nutrients have to be supplied with the _______.
a. at the right quantity of ration

b. at the right quality of ration
c. at a balanced ration
d. all of these
5. Nutrients are supplied through the feeds to provide the birds with the
needed _______.
a. energy
b. protein
c. vitamins and minerals
d. all of these
6. Which of these choices constitutes the largest portion of poultry feeds?
a. carbohydrate
b. protein
c. vitamins
d. fat and ash
2
7. Which best describes yellow corn?
a. one of the best grains in fattening chickens

b. high in fiber but contains an adequate amount of fat
c. the most common and cheapest source of plant protein
d. the cheapest source of carbohydrate
8. Which is not a function of water?
a. aids in digestion and absorption

b. acts as food carrier
c. acts as tissue lubricant
d. supplies the animal’s body with energy
9. The kind of animal feed having the highest protein content is _______.
a. chick booster
b. chick starter
c. grower feeds
d. finisher feeds
10.Which is not beneficially influenced by antibiotics?
a. rate of growth
b. feed conversion
c. reduction of mortality
d. repair of broken tissue
3
LESSON 1: THE PURPOSES OF FEEDING BROILERS
Introduction
Feeds constitute the single largest cost in raising poultry for meat
production. Understanding the fundamentals of poultry feeding is
essential in order that the birds may be fed economically and profitably
This lesson deals with the purposes of feeding broilers.
Assessment Criteria
1. purposed of feeding are discussed

2. primary function of feeds are explained
3. essential nutrients needed by the broilers are enumerated
4. function of the essential nutrients for broiler are discussed
5. nutrients composition of feed ingredients is explained
6. nutrient requirements of broiler is identified
7. appropriate feeds are selected based on an evaluation.
Definition of terms
Feed - edible materials consumed by animals that give them energy

and nutrients.
Feeding - the process of giving feed to the animal
Feed ingredients - the sources of nutrients used in preparing the feed
for poultry
Fast growth – the characteristics of poultry to reach the desired market
weight in the shortest possible time.
Nutrient - any substance that nourishes and promotes animal growth
Poultry –collective term for all domesticated feathered animals
rendering economic service to man
Crude protein - true proteins and all other nitrogenous compounds in
feeds
Palatable – agreeable in taste
By-product – product produced secondary to the principal product
Understanding the fundamentals of poultry feeding is essential in

order that the birds may be fed economically yet profitably. The biggest
percentage of expenses incurred in broiler raising goes to feeds. Hence
the poultry raiser should pay careful attention to this very important item
in poultry production, otherwise there will be feed wastage resulting in
lower profit.
4
Purposes of Feeding Broilers
Broilers are fed for the purpose of supplying nutrients needed for their
growth, maintenance, and reproduction. Broilers are marketed at a very
young age (six to eight weeks). They need the maximum amount of
nutrients for the rapid development of them bones and muscle. Layers
also need nutrients to increase this production of eggs and to replace
worn-out body tissue during egg production.
Functions of Feeds
Feeds are utilized by the broiler for the following reasons:
1. To sustain life. The bulk of feed consumed by the broiler is used to

sustain life. What is over and above the requirement for sustenance
is used for growth and reproduction.
2. To promote growth. A broiler must have enough feed for its growth,
as it is raised for its meat.
3. To reproduce. Mature chicken need more feeds than younger ones
to sustain life and to reproduce.
Common Ingredients used in Formulating Broiler Feeds
You must be familiar with the common feed ingredients that supply
nutrients.
Sources of Carbohydrate and Fat
A. Yellow corn. Yellow corn is

one of the best grains for
fattening chickens. It consists
of eight to nine percent crude
protein, It gives energy and is
low in fiber, making it highly
digestible and palatable. It
contains vitamin A and yellow
pigmenting compounds.
B. Rice bran. Rice bran is palatable to poultry of all ages. There are two
types of this by-product on the market, the “cono” rice bran and the
“kiskisan” rice bran. The cono rice bran contains about 11% percent
protein. The kiskisan rice bran contains about six 6% percent protein.
It is usually high in fiber and contains an adequate amount of fat.
5
C. Copra meal. Copra meal is the by-product of coconut meat after oil
has been removed from it. It contains about 20% protein. It is the
most common and cheapest source of plant protein.
D. Corn gluten feed. Corn gluten is a combination of corn gluten and

corn bran mixed in such a proportion as to contain 25% percent
protein. It is a good source of carbohydrate.
E. Molasses. Molasses is the cheapest source of carbohydrate. It is a by-

product in the manufacture of sugar.
Sources of Protein
A. Fish meal. Fish meal is a good source of high quality protein. It

contains about 60% to 65% protein. It also contains an adequate
amount of carbohydrate and fat.
B. Soy bean oil meal. Soy bean oil meal contains about 44% crude
protein and is also a good source of energy. This is the only plant
source that can replace animal protein in the diet
C. Shrimp meal. Shrimp meal, when dried and ground, is a good source
of protein. It contains about 56% crude protein, but is low in energy.
It may be used as substitute for fish meal.
1
Self-check
Choose the best answer. Write only the letter of your answer in
1. It is the greatest percentage of all the expenses incurred in broiler

production.
a. cost of feeds
b. cost of stocks
c. cost of antibiotics
d. cost of labor
2. Which of the items below is the primary function of feeds?

a. maintain life
b. promote growth
c. promote reproduction
d. fatten
3. Which is not true about yellow corn?

a. one of the best grain for fattening
b. high in energy but low in fiber content
c. highly digestible and palatable
d. high in fiber but contains an adequate amount of fat
4. Which of the items below best describes rice bran?

a. palatable to poultry of all ages
b. contains vitamin and yellow pigmenting substance
c. cheapest source of plant nutrient
d. cheapest source of carbohydrate
5. Which is not true about corn gluten feed

a. a combination of corn gluten and corn bran
b. a combination of corn gluten and rice bran
c. a good source of carbohydrates
d. contains 25% protein
2
Activity sheet 5.1
Purpose of feeding the broiler /layer
1. Place a kilo of mature coconut meat under the sun until it

becomes very dry. Chop, then press the coconut to remove its
oil. After the oil has been removed, cook the coco meat and
press it in a vat. Add some sugar or molasses. The finished
product will be a nutritious and delicious copra meal.
2. Collect a kilo of tinapa heads or any discarded parts of fish. Dry

them under the sun, them grind finely. This is an example of
fish meal. It will provide a maximum of 45 percent to the
chicken’s diet.
RESOURCES
Weighing scale
Cereals
Grain by-product
Coconut meat
Fish heads
Pail
REFERENCE
Anacleto B. Coronel, MS., DVM.A primer of Animal

Production.Technology and Livelihood EducationIII. Agticulture and
Fshery Tecnology. Animal Production. SEDP SERIES
3
LESSON 2:ESSENTIAL NUTRIENTS NEEDED BY BROILERS
Introduction
Feeds eaten by poultry birds are transformed into highly palatable and
nutritious meat and eggs which are useful to man for food and profit. Hence,
the poultry raiser should pay careful attention to this very important item in
poultry production, otherwise there will be unnecessary of feed waste age and,
consequently, lower profit.
This lesson deals with the essential nutrients needed by broilers.
Assessment Criteria
1. enumerate the essential nutrients needed by broilers;

2. discuss the functions of the different nutrients for broilers;
3. formulate a simple ration for broilers;
4. explain effective feeding practices for broilers; and
5. appreciate the value of efficient feeds and effective feeding of broilers.
Definition of terms
Absorption – assimilation
Digestion – the process of dissolving and chemically changing the form of food
in the stomach, so that it can be assimilated by the blood and furnish
nourishment to the body
Ration – the amount of feed given to birds within 24 hours
Retarded – abnormally slow in development
Nutritious – promoting nutrition, something nourishing wholesome to eat
Feeds have components called nutrients that aid or support animal life.
Poultry birds require essential nutrients for growth, body maintenance,
and egg production. These nutrients are supplied through the feeds, and
provide the birds with energy, protein, vitamins, and minerals.
For maximum efficiency, these nutrients have to be supplied at the right
quality, quantity or at a balanced ration for each type of bird at any stage of
growth.
Essential Nutrients Needed by Broilers
Water. This is essential in all the body processes of poultry. Without

water, these processes are retarded and may cause slow growth and poor
development. Water aids in digestion and absorption, and acts as food carrier
and tissue lubricant.
4
Ash. This inorganic nutrient supplies material for the development and
growth of bones and the manufacture of egg shells.
Protein. Its function is to repair broken tissue and maintain proper
growth and development. A greater part of an animal’s body, such as the
muscle, skin, feathers, blood, brains, tendons, and internal organs, is
made up principally of protein.
Carbohydrate. Carbohydrate constitutes a large portion of poultry feed.
Heat and energy is furnished in the poultry’s body by this nutrient.
Carbohydrate is also utilized as material for fattening broilers.
Fat. Its major function is to supply the birds with heat and energy.
Vitamins. Vitamins act as an aid to the feed in regulating bodily
processes and supporting normal growth and reproduction.
Ration Formulation
The cost of poultry feeds makes up 70 to 80% of the total cost of

production. It is a poultry raiser’s concern to minimize the cost of feeds without
sacrificing the health and vigor of the birds. This can be done successfully in
formulating poultry rations.
The saying “Tell me the kind of feeds you give your birds and I will tell
you the kind of poultry birds you have” is true. In poultry nutrition, economical
but nutritious feeds must be given to the birds.
The following table is an example of a practical way of formulating broiler

ration as recommended by E.C. Coligado, from University of the Philippines
College of Agriculture.
Broiler Starter Broiler Finisher

Ingredient ( %Protein) (1-6 weeks) (6-8 weeks)
(kg) (kg.)
Ground yellow corn (8.7) 55.0 60.0
Corn gluten meal (41.0) 4.0 6.0
Rice bran (13.5) 5.0 5.0
Copra meal (20.4) 5.0 5.0
Soy bean oil meal (44.0) 16.5 8.0
Fish meal (16.3) 12.0 10.0
Molasses (3.2) 2.0
Ipil-ipil leaf meal (21.0) 1.0 2.0
Oyster shell flour 0.5 0.5
Salt 0.5 0.5
Vit.-Min.-mix 0.5 0.5
TOTAL 100 100
Among the factors that have improved the development of the broiler
industry in our country are the availability of efficient feeds and effective feeding
management.
Correct practices in feeding broiler chicks start on their first day in the
brooding house. An open-type feeding trough or newspaper sheets should be
used during the chicks’ first few days. Feeds are spread over several layers of
newspaper sheets. These newspaper sheets must be changed every/day until
the chicks are big and strong enough to use the ordinary feeding trough.
5
Feeds eaten by poultry birds are transformed into highly palatable and
nutritious meat and eggs, which are useful to man for food and profit. Hence,
the poultry raiser should pay careful attention to this very important item in
poultry production, otherwise there will be unnecessary feed wastage and,
consequently, lower profit.
Self Check
Choose the best answer. Write only the letter of your answer in your activity
notebook.
1. Which item below is not a function of water?

a. It acts as food carrier and tissue lubricant.
b. It furnishes heat and energy to the poultry’s body.
c. It regulates body processes and supports normal growth.
d. It supplies materials for the development and growth of bones.
2. Which statement below is not true of protein?

a. It aids in digestion and absorption.
b. It repairs broken tissue.
c. It maintains proper growth and development.
d. The greater part of the animals body is made up principally of
protein.
3. Select the function of carbohydrate below.

a. It regulates body processes.
b. It furnishes heat and energy.
c. It acts as food carrier.
d. It supplies material for growth and development.
4. What is the main function of fat?

a. It supplies the animal’s body with heat and energy.
b. It is utilized as material for fattening broiler.
c. It aids in the support of animal life.
d. It supplies material in the manufacture of egg shell.
5. The function of vitamins in broilers is to _______.

a. support normal growth and reproduction
b. supply the animal’s body with heat and energy
c. supply material for the development and growth of bones
d. be utilized as material for fattening broilers
6
Activity sheet 5.2
Essential nutrients needed by the broiler
Students are grouped into six to demonstrate or do the actual procedure

of formulating a broiler ration using the different feed ingredients reflected on
the table of feed formulation.
RESOURCES
5 kl. Corn gluten

5 kl. Ground yellow corn
5 kl. Rice bran
1 kl. Copra meal
2 kl. Soybean oil meal
½ kl. Fish meal
¼ kl. Common salt
Mixing pail
Weighing scale
REFERENCES
Broiler Production
MATEA-BASED TEXTBOOK
Anacleto B. Coronel, MS., DVM.A primer on Animal Husbandry.

Technology and livelihood Education III
Agriculture and Fishery. Technology Animal Production.
SEDP SERIES
7
LESSON 3: KINDS OF FEEDS FOR BROILERS
Introduction
This lesson deals with the kinds of feeds for broilers at different stages of
growth.
WHAT WILL YOU LEARN?
1. enumerate the kinds of feeds for broilers at different stages of growth;

2. assess the amount of feed and water consumption of broilers;
3. demonstrate feeding practices of broilers; and
4. appreciate and develop skills in the successful raising of broilers.
Definition of terms
.
Mash feed - (physical form) a mixture of feed ingredients in meal form
Crumble- a form of feeds which is made of crushed pellets
Pellet – (physical form) feed formed by compacting through mechanical
means
Antibiotic – a chemical compound generally produced by living
microorganisms used in dilute solutions to destroy the growth of
bacteria
Mortality –the frequency or number of deaths in a given population
Feeds for broilers are differentiated by their protein content.

Feeds given during the early stages of growth have higher protein
content (22 to 24%) than those given during the later stages of growth.
(19 to 20%).
The following table is a guide to the kinds of feeds and the amount
(in grams) of feeds given to broilers at different ages (in days)
.
8
Feed Consumption Guide for Broilers
GRAMS PER
AGE (DAYS) RATION
BIRD
1 to 7 Booster 85
8 to 14 Booster 125
15 to 21 Starter 225
22 to 28 Starter 345
29 to 35 Grower 429
36 to 42 Grower 637
43 to 49 Finisher 723
50 to 56 Finisher
Fresh and clean drinking water should also be provided for the
chicks. Change the drinking water as often as necessary. It is a good
practice to add antibiotics to the drinking water. Antibiotics have
beneficial influence on the growth rate, feed conversion, and reduction of
mortality.
Daily Water Requirement of Broiler (Per 100 Birds)
AGE (WEEK) AMOUNT (GALLON)

1 0.45
2 1.10
3 1.50
4 2.00
5 2.04
6 2.70
7 3.20
8 4.10
System of Feeding Broilers
The all-mash, crumbled, and pelleted feeds are the most common
forms of feeds given to broilers today. These are adopted for hand feeding
as well as automatic feeders. Pelleting the feed increase its palatability to
the chickens, but it adds a little to the cost.
LET US REMEMBER
Different feed ingredients vary in their nutrient contents, physical

and chemical properties, and the way they are prepared. Poultry raisers
should know the different methods of feed preparation to avoid wastage
of nutrients, time, and labor through faulty feed preparation and system
of feeding.
9
Self-check
Choose the letter of the best answer to question. Write only the
letter in your activity notebook
1. Broiler feeds are differentiated from each other by their ____.
a. protein content
b. availability
c. palatability
d. accessibility
2. Feeds given to broiler during their early stage of growth

a. have higher protein content.
b. have lower protein content.
c. are the same as those given to older birds.
d. none of these
3. Which among the items below is not influenced by antibiotics?
a. growth rate
b. rate of feathering
d. physical defects
4. Which poultry feed has the highest protein content
a. chick booster
b. broiler starter
c. grower feeds
d. finisher feeds
5. The protein content of broiler feed during the first week of feeding
is _______.
a. 22 to 24%
b. 21 to 22%
c. 20 to 21%
d. 19 to 20%
10
Activity sheet 5.3
Kinds of feeds for broilers
Using the appropriate feeds and following the daily feed

consumption guide, perform feeding of broilers in your school-based
broiler production project.
RESOURCES
Stock
Commercial feeds
Poultry Equipment
Weighing scale
Antibiotics
Record notebook
REFERENCE
Anacleto B. Coronel, MS., DVM.A primer of Animal

Husbandry. Technology and Livelihood Education III
Agriculture and Fishery Technology . Animal Production
SEDP SERIES
11
Post-test
Let us find out how much you learned about the feeding of broilers. For
each test items, and write the letter of the correct answer in your activity
notebook.
1.The greatest expenses in broiler production is incurred for the_______.
a. cost of antibiotics
b. cost of chicks
c. cost of feeds
d. cost of labor
2. Poultry birds are fed for the purpose of supplying nutrients needed for
their _______.
a. growth and development

b. life maintenance
c. reproduction
d. all of these
3. Which of these reasons is the primary function of feeds?
a. to maintain life
b. for growth and development
c. for reproduction of their kind
d. for fattening
4. For maximum efficiency, nutrients have to be supplied at the _______.
a. right quantity
b. right quality
c. balanced ration
d. all of these
5. Nutrients are supplied through feeds which provide the birds with the
needed _______.
a. Energy
b. Protein
c. vitamins and minerals
d. all of these
6. Which of the choices below constitutes the largest portion of poultry

feeds?
a. carbohydrates
b. protein
c. vitamins
d. fat and ash
12
7. Which best describes yellow corn?
a. one of the best grains in fattening chickens

b. high in fiber but contains an adequate amount of fat
c. the most common and cheapest source of plant protein
d. the cheapest source of carbohydrate
8. Which is not a function of water?
a. aids in digestion and absorption

b. acts as food carrier
c. acts as tissue lubricant
d. supplies the animal’s body with energy
9. The kind of animal feed having the highest protein content is _______.
a. chick booster
b. chick starter
c. grower feeds
d. finisher feeds
10.Which is not beneficially influenced by antibiotics?
a. rate of growth
b. feed conversion
d. repair of broken tissue
13
HIGH SCHOOLS
COMPETENCY-BASED
LEARNING MATERIAL
SECOND YEAR
Module No. 6 Module Title: FEEDING LAYING STOCKS

MODULE 6

MODULE TITLE : FEEDING LAYING STOCK
Introduction
This module provides you with the knowledge, skills, and attitude
required in the successful feeding management of laying stock.
Expected outcome
Upon completion of this module, you are expected to:
1. select feeds for for the broilers

2. perform the systems of feeding layers.
1
PRE-TEST
Directions: Answer each question correctly. Write the letter of your answer in
1. It is the amount of feeds consumed by an individual bird within a day.
a. ration
b. balanced ration
c. maintenance ration
d. nutrients
2. The recommended percentage of protein in layer feed is________.
a. 14 to15 %
b. 16 to18 %
c. 2o to 21 %
d. 22 to24 %
3. Which is NOT a quality of a good ration?
a. Feeds should be in the form of pellet.

b. It must be attractive and palatable.
c. There should be variation in the ration.
d. It should be adopted for the purpose of satisfying the birds’ hunger.
4. Why do feeds differ in value producing eggs?____.
a. They differ in the amount of nutrient content.

b. They differ in their palatability.
c. Thy differ in their value.
d. They differ in appearance.
5. Protein in cereal grains is often_______.
a. poor in quality
b. high in quality
c. best in quality
d. enough to meet the needs of the laying hens
6. Which is not a source of plant protein?
a. soy bean oil meal

b. ipil-ipil leaf meal
c. copra meal
d. blood meal
7. Which is not a source of animal protein?
a. fish meal
b. shrimp meal
c. meat-scraps meal
d. mongo beans
2
8. Vitamin A is essential for ________.
a. the normal functioning of the mucous membranes of the body

b. building up resistance to infections
c .production of eggs
d. all of these
9. Which is not a good source of drinking water for layers?
a. artesian or deep well

b. natural spring
c. city or town water system
d. pond or stagnant water
10. Which of the following is not a function of antibiotics?
a. improve feed utilization

b. increase egg production
c. increase egg size
d. lower bird resistance to diseases
3
LESSON 1 : SELECT FEEDS FOR THE LAYERS
Introduction
This lesson deals with the kinds, sources, and requirements of a good
ration, and with the principles behind feeding laying hens.
Assessment criteria
1. kinds of feeds for layer are identified and differentiated

2. sources of feeds for layer are enumerated
3. nutritive requirements for layer are determined
4. functions of each nutrient are discussed properly
5. appropriate feeds for the layer are selected based on the evaluation made.
Definition of terms
Ration – the amount of feed given to an animal within a 24-hour

Feed stuff - the ingredients used in formulating feeds
Backyard poultry raising- the act of raising poultry in a lot behind the raisers
residential house for table eggs and meat for the family
Semi-commercial poultry raising- raising poultry as a sideline in barrios or in
farms
Commercial poultry raising- raising poultry for business or commercial
purposes
Roughage- feed high in fiber but low in digestible nutrients
Silage- green forage crops that are cut and fed in fresh condition to birds
Balanced ration – feed containing all the necessary nutrients needed for growth,
development, and reproduction
Feed supplement - a mixture of feed ingredients intended to supply the
deficiencies in a ration
Meat scrap – a finely ground residue from animal tissue, like hide trimmings,
blood meal, and stomach contents
Ipil-ipil leaf meal – ipil-ipil leaves containing not less than 22% protein
4
Feedstuffs
Ration is the amount of feed consumed by an individual bird a day. The

ration should be formulated based on its purpose, otherwise there will be waste,
and the growth and development of the bird will be affected. The ration should
also be balanced in order to furnish the essential nutrients proportions that will
properly feed a flock.
A good ration should meet the following requirements:
1. It should be formulated for the purpose

for which the birds are being fed.
2. It must be attractive and palatable.
3. Variety in the ration increases the
chance of supplying all the nutrient
needs of the birds.
4. The cost of ration should be reasonable.
Feeding Laying-Hens (backyard, semi-

commercial, commercial)
1. Feed a balanced ration to supply proper

nutrients for egg production.
2. Use at least three kinds of grains,
whenever possible, to constitute 75 to
80% of the ration. Examples are rice,
corn, sorghum.
3. Use at least one animal protein
supplement to form 5 to 10% of
the ration. Examples are fish
meal, shrimp meal, meat scraps.
4. Use one or more plant protein
supplement to constitute 5 to
10% of the ration. Example some,
ipil-ipil leaf meal, soybean oil
meal, copra meal, and mongo
bean meal.
5. Use a mixture of 50 – 50 animal
and plant proteins to form 15%
the total ration.
6. Use at least one legume

roughage, given as silage (green feed), free choice (hens are at liberty to
choose what they like). Examples are tapilan leaves, centrosema vines,
tropical kudzu vines, peanut vines, mongo vines, soybean vines.
7. Shell, free choice – provides the bulk of calcium required for egg-shell
formation. Example are oyster shell and other sea shells.
8. Use one- half kilo of native salt for every 45 kilos of total ration.
9. Provide fresh, clean drinking water at all times.
5
Principles of Feeding
The purpose of feeding is to supply the nutrients needed for

maintenance, growth, fattening, and egg production.
Maintenance
 The most important purpose of feeding is to maintain life.

 Maintenance requires more feed than what is needed for egg production,
growth, and fattening combined.
 Feeds rich in carbohydrate and fat supply most of the energy needed for
the heart to beat, for breathing, for digestion, and other processes.
 A 2.2 kilo hen requires 32 liters of corn or its equivalent in one year.
 To find out how much corn is needed to maintain a hen for one year,
multiply the weight of the hen by 8 and add 11.35 kilos.
Egg Production
 The main purpose of

feeding laying hens is to
make them lay as many
eggs as possible.
 Excluding the amount of
feed needed for
maintenance, one kilogram
of feed is needed to produce
15.4 eggs. For example, a
2.2 kilo hen producing 200
eggs a year. (20015.4=13)
needs 28 kilos for
maintenance and another
13 kilos for the eggs, for a
total requirement 41 kilos (28+13).
Fattening
 Some of the feeds consumed by hens are used to produce fat, and some
hens fatten easily. Such hens will not be good layers.
 After the laying is over, the hens put on some fat to act as reserve for her
next egg-laying period.
 Feeds do not have the same value in producing eggs because they differ
in:
a. the amount of nutrients (protein, carbohydrate, fat, minerals,
vitamins, water) they contain
b. palatability.
If hens do not eat or eat only a little, the feed has no or little value
to the hens.
6
LET US REMEMBER
High egg production is possible only if the laying hens consume a

sufficient amount of balanced ration every day.
Self-Check
Direction:
Answer each question below. Write the letter of your answer in

1. It is the amount of feed consumed by an individual bird within a

day.
a. balanced ration
b. ration
d. d .nutrients
2. Which is not considered as grain for layer feeds?
a. corn
b. rice/palay
c. sorghum
d. root crops
3. Which of the following feed supplements does not come from plant
protein?
a. ipil-ipil leaf meal

b. soy bean oil meal
c. copra meal
d. meat scraps meal
4. The most important purpose of feeding is________.
a. to maintain life
b. for egg production
c. for fattening
d. for growth
5. The main purpose of feeding laying hens is_________.
a. to get as many eggs as possible

b. to fatten the birds
c. to maintain the life of the bird
d. to promote growth and development
7
ACTIVITY 6.1
Go to the field near your school with your classmates, look and
gather examples of legume roughage or silage suited for laying hens.
Then go back to your class, identify the legume roughage or silage that
you have collected individually in front of the class, compare what you
gathered with those of your classmates,. Which is a true legume
roughage or silage the one that you have or the one that your classmates
have?
RESOURCES
Weighing scale
Pail
Feed scoop
Feed bin
Drinking trough
Feeding trough
Feed
Roughage
Forage
REFERENCE

By: Anacleto B. Coronel, M.S., DVM.
Technology and Livelihood Education III
Animal Production
SEDP SERIES
8
LESSON 2; NUTRIENTS NEEDED FOR LAYERS, THEIR SOURCES

AND FUNCTIONS
INTRODUCTION
This lesson deals with the essential nutrients needed for layers,
their sources and functions.
ASSESSMENT CRITERIA
1. the essential nutrients needed by laying hens area enumerated;

2. the function of these different nutrients are discussed;
3. the functions of these nutrients are identified and listed;
4. the sources of these essential nutrients are identified; and
5. the value of acquiring knowledge and skills in the proper nutrition
of laying hens for a successful production of poultry eggs is
recognized.
DEFINITION OF TERMS
Hatchability - ability of poultry to lay and hatch eggs

Leaf meal – mature leaves of plants, gathered, dried and finely ground to
be fed to poultry
Legume – plant that belongs to the leguminous bean family
Toxic – poisonous
Deficient – insufficient, not enough
Self feeder – an equipment in the poultry house where feeds are placed.
Commercial feeds – materials which are distributed for use as feed for
animals.
Trace minerals – mineral nutrients required by animals in small amount.
Layers are fed for the purpose of supplying nutrients needed to

keep them fit for the production of eggs. They replace worn out body
tissue during the stages of egg production.
9
The Essential Nutrients
Carbohydrates. It is a kind of nutrient that constitutes a large

portion of layer feeds They furnish heat and energy. Feedstuffs that are
rich in sugar, starch and fat are good sources of carbohydrates and
energy for feeding chicken. The following feeds contain carbohydrates.
 Cereals - corn, rice, sorghum

 Root crops – cassava, camote, gabi
Protein. It is composed of many different kinds of amino acids.

Thus, Protein are needed for muscle-building and egg production. Protein
in cereal grains is often of poor quality, not enough to meet the needs of
the laying hen. Protein in legume plants are good quality but hens cannot
eat large amounts of this feed. Furthermore, some do not contain all the
needed amino acids. Proteins of animal origin are of the best quality
because they contain all the essential amino acids needed by the body.
Proteins should compose 14 -15 % of the total ration for layers.
Sources of Plant Proteins

 Soy bean meal
 Mongo beans
 Peanut meal
 Copra meal
 Sun-flower meal
 Ipil-ipil leaf meal
Sources of Animal Proteins

 Fish meal
 Shrimp meal
 Meat scraps meal
 Blood meal
Description of these Protein Sources

 Protein of animal origin are more complete in amino acids,
and are better than those of plant origin. They also contain
many of the minerals required by poultry while plant protein
is usually low in mineral content.
 Fish meal is a product of fish origin and contains from 50 to
60% and up to 20% mineral matter; better quality fish meals
are excellent sources of protein for poultry.
 Soybean meal contains about 40% proteins; it is palatable
and so far the best of plant proteins.
 In practice, a mixture of animal and plant protein is used by
many poultry men. Whatever proportion of the two is used,
the best ration for layers is one that contains 15 percent, one
half of which is protein of animal origin which contains the
essential amino acids needed by layers but not supplied by
plant protein.
10
VITAMINS
A. Even very small quantities of vitamins are needed in poultry

rations yet they are needed for proper: growth, egg production,
hatchability of eggs, livability of chicks, and maintenance of health
B. Vitamins that are commonly deficient in layers are Vitamins A, D,

and G.
Vitamin A
Sources
Natural sources are fresh green forage either in the form of

pasture or soilage (green grasses cut into small pieces and given to
the birds); fish oil as cod liver oil; ipil-ipil leaves and yellow corn.
Importance
 Vitamin A is essential for normal working of the mucous

membranes of the body, builds up the resistance to
infections, needed in egg production.
 Hens which have access to fresh, green forage usually does
not suffer from vitamin A deficiency.
 Hens confined indoors need Vitamin A if their ration is
deficient or do not contain it.
 Hens in confinement need more Vitamin A in dry weather.
 Vitamins needed by 100 hens daily can be obtained either
from 12.7 kilos of yellow corn or 1 kilo of fresh green grass.
Combination of these items will give better results.
Vitamin D
Sunshine, and cod liver oil. are the natural sources of vitamin D.
Sunshine. Exposing hens under the direct sunlight for 15 to

30 minutes everyday will enable the fowl to manufacture Vitamin D
that it needs.
Importance
 Vitamin D is required by hens to help them utilize the

calcium and phosphorus in the feed to make their bones
strong.
 When Vitamin D is not sufficient, the eggs laid by the hens
usually have thin and weak egg-shells; and they may hatch
weak chicks.
11
Vitamin G
Natural sources of vitamins are dried milk, fish meal, meat

scraps. ipil-ipil leaf meal, and green forage.
Importance
Hens supplied with the right amount of Vitamin G pass some

of this vitamin to the eggs they lay. The eggs are hatched properly
and the chicks will be healthy.
Minerals
Minerals are needed by the hens because: When a hen lays 200
eggs in a year, she uses 40 ounces of mineral matter to form the shell of
the eggs. The hen has only 2 ounces of mineral in her body Mineral must
therefore be added to the hen’s ration to meet her mineral needs.
Minerals needed are:
1. Calcium. Sources – oyster shell, sea shells, limestone and coral
Importance – It is needed for egg shell formation and for the bones
of the chicks that will hatch from the eggs.
How Given - May be on free choice basis or may be mixed with the
ration to make up 2% of it.
2. Phosphorus. Sources – fish meal, meat scraps, bone meal
Importance – It is needed for the building of the bones and it is

essential for normal functions of the body of the hen and
the chicks.
3. Salt (common table salt). Importance – It contains sodium chloride

and trace minerals essential for normal health of hens
4. Grit. Sources – bits of gravel and coarse sand
Importance – All chickens need grit to help grind the feed in their
gizzard.
5. Water. Source – artesian or deep well, natural spring and city or town
water system
Importance – Water is essential to carry on all the functions of the

body. A fresh egg contains about 85% water and yolk about
15 percent.
12
6. Antibiotics
Importance:
 Increase egg production
 Improve feed utilization
 Increase egg size
 Improve hatchability of eggs
 Improve livability of chicks
 Insure diseases prevention and control
LET US REMEMBER
Adequate and balanced diet of birds is essential not only to

maintain life process but also to make them healthy and productive at
the same time.
Self-Check
Answer the questions below. Write the letter only of your answer in
1. Below are principal sources of energy-producing nutrients

except______.
a. cereals
b. root crops
c. copra meal
d. legume plants
2. Which is not the source of animal protein?
a. blood meal
b. fish meal
c. shrimp meal
d. soybean meal
3. Which of the following is not a function of vitamin A?
a. essential for normal working of the mucous membrane of the

body
b. needed in egg production
c. needed for the building of the bones
d. builds up the resistance to infections
4. Vitamin that is most commonly deficient in layers.
a. Vitamin A
b. Vitamin D
c. Vitamin G
d. Vitamin E
13
5. Which of the following factors is not beneficially influenced by
antibiotics?
a. increased egg production

b. improved hatchability of eggs
c. improved livability of chicks
d. increased the occurrence of diseases
ACTIVITY SHEET 6.2
Visit at least five backyard poultry raisers in your community.

Interview them on what kind of feed they give to their stocks. List down
the kinds of feeds they are using. Evaluate whether they are giving the
proper nutrient requirements to their stocks. Based from your findings
write your comments and suggestions and discuss to the class.
RESOURCES
Feeders
Waterers
Commercial feeds
Antibiotics
Weighing scale
Stocks
REFERENCES
A Primer On Animal Husbandry

By: Anacleto B. Coronel, MS., DVM.
Animal Production
SEDP SERIES
14
LESSON 3: SYSTEM OF FEEDING LAYERS
Introduction
This lesson deals with the appropriate feeding management practices for
layers.
Assessment criteria
1. system of feeding layer are explained thoroughly

2. appropriate feeding management practice are performed in accordance
with industry standard
Definition of terms
Ad libitum – continuous feeding

Wastage – waste, worthless, loss of materials, minerals or nutrients
Commercially mixed feeds – feeds of animals intended for sale
Musty – with moldy odor
Mash (physical form) a mixture of ingredients in meal form
Stale – lost of freshness
Feed intake – the amount of feeds eaten by the birds
Overfeeding – feed intake is more than what is required
Moistened – slightly wet
Self feeding – free to take feeds in the feeder
Self feeder – equipment where feeds are placed
High quality, commercially mixed feeds for chicks, growing stocks, and
layers are now easily available in the market, .Because of this, the home mixing
of ration for poultry is not being done because it can be impractical and time
consuming.
More and more poultry egg producers simply select the brand of feeds
they need and buy the right kind of feeds for their stocks. This system of
processing feeds simplifies feeding management practices.
The different kinds of commercially mixed feeds that are sold in the
market are given to laying stocks at different stages of growth. The following is a
simple feeding guide depending on the age of the flock.
Table 1. Simple Feeding Guide of Boilers
AGE OF FLOCK KINDS OF FEEDS

Day old to 6 weeks Chick starter mash with 20 to 21% protein
7 to14 weeks Grower ration with 16% protein
15 to 20 weeks Pullet developer with 14% protein
When pullets start laying Laying mash with 16 to 18% protein
15
System of Feeding
An all mash ad libitum system of feeding is recommended for layers. To

avoid overfeeding, about 110 grams of laying mash should be given to layers per
day or 11 kg. per 100 birds per day. A total of three to four feedings a day is a
good practice to stimulate better consumption.
Other feeding systems are the fallowing ;

 Self feeding with dry mash mixture in self feeders using commercial
feeds.
 Self feeding with dry mash mixture and grain in different troughs.
 Self feeding of dry mash mixture for ground corn for scratch mixed
with the mash.
 For chickens raised in confinement, chopped young green forage
may be given.
 For chicken allowed on pasture, chopped young green forage may
be fed during the dry season.
 During hot days, dry mash may be moistened to encourage more
feed intake.
The following feeding management practices should be observed to

minimize feed losses.
1. The feeding trough should not be filled to more than 1/3 of its
capacity to avoid feed wastage. The following table shows you the
normal ratio of feed wastage observed in many poultry farms.
Table 2. Feed Waste Ratio
FULL FEEDER 30% LIKELY TO BE WASTED

2/3 FULL 10% WASTED
1/2 FULL 3% WASTED
2. Allow pullets to clean out the feeder before giving the next feeding
to avoid musty and stale feed.
3. A lid inward in the feeding trough is necessary to avoid feeds being

beaked out.
Water plays an important role in feeding. A drinking trough capable of

containing sufficient amount of water should be installed where it is easy to
clean. A 7.5 liter pail is suitable to meet the water requirement of 30 layers per
day.
To maintain cleanliness of the drinking water, it should be changed two

to three times a day. Fresh and clean drinking water is one of the many ways to
prevent diseases.
16
Self Check
Answer the questions below. Write the letter only of your answer in your
activity notebook.
1. When feeders are full, feed would likely be wasted by_______.
a. 30%
b. 10%
c. 30 grams
d. 10 grams
2. To stimulate better feed consumption, layers should be_________.
a. fed once a day

b. fed twice a day
c. three to four times a day
d. all of these
3. The average feed consumption of 100 birds per day is____________.
a. 111 grams
b. 110 grams
c. 111 kilograms
d.110 kilogram
4. Which is true about ad libitum system of feeding layer?
a. Birds are fed three times a day.

b. Birds should empty first the feeders before they are given the
next feeding
c. Birds are fed only once a day.
d. Birds have free access to feeds and can eat all they can.
5. What should be done to encourage birds to eat more?
a. Feed should be given dry to them.

b. Feeds should be mixed with green feeds.
c. Feeds should be moistened.
d. Feeds should be musty and stale.
17
Activity Sheet 6.3
System of feeding the layer
Gather different kinds of green feeds in your garden. Chop them finely and
place them in a separate feeder. Give it to your layer as green feeds. Observe
which of these chopped green feeds are most likely to be eaten by the birds.
Write your observations. Discuss them with your classmates.
RESOURCES
Feeds for layers

Poultry equipment
Feeders
Waterers
Weighing scale
Different feed ingredients
REFERENCE
By Anacleto B. Coronel, MS., DVM.Primer on Animal Husbandry.

Technology and Livelihood EducationIII. Agriculture and Fishery
Technology Animal Production SEDP SERIES
18
Post-test
Direction: Answer each question correctly. Write the letter of your answer in
1. It is the amount of feed consumed by an individual bird in a day.
a. ration
b. balanced ration
d. nutrients
2. The recommended percentage of protein in layer feed is________.
a. 14 to15 %
b. 16 to18 %
c. 2o to 21 %
d. 22 to24 %
3. Which is NOT a quality of a good ration?
a. Feed should be in the form of pellets.

b. It must be attractive and palatable.
c. There should be variation in the ration.
d. It should be for the purpose of satisfying the birds’ hunger.
4. Why do feeds differ in values egg production?
a. They differ in the amount of nutrient contents.

b. They differ in palatability.
c. Thy differ in value.
d. They differ in appearance.
5. Protein in cereal grains is often_______.
a. poor in quality
b. high in quality
c. best in quality
d. enough to meet the needs of the laying hens
6. Which is not a source of plant protein?
a. soy bean oil meal

b. ipil-ipil leaf meal
c. copra meal
d. blood meal
7. Which is not a source of animal protein?
a. fish meal
b. shrimp meal
c. meat-scraps meal
d. mongo beans
19
8. Vitamin A is essential for ________.
a. the normal functioning of the mucous membranes of the body

b. building up resistance to infections
c .production of eggs
d. all of these
9. Which is not a good source of drinking water for layers?
a. artesian or deep well

b. natural spring
c. city or town water system
d. pond or stagnant water
10. Which of the following is not a function of antibiotics?
a. improve feed utilization

b. increase egg production
c. increase egg size
d. lower bird’s resistance to diseases
20
HIGH SCHOOLS
COMPETENCY-BASED
LEARNING MATERIAL
SECOND YEAR
Module No. 7 Module Title: MAINTAINING POULTRY HEALTH AND

SANITATION
MODULE 7
QUALIFICATION TITLE ANIMAL PRODUCTION NC II

UNIT OF COMPETENCY RAISE POULTRY
MODULE TITLE MAINTAINING POULTRY HEALTH AND
SANITATION
NOMINAL DURATION 50 HOURS
Introduction
This module covers the knowledge, skills, and attitude required in the
effective health and sanitation practices in poultry raisins.
Expected outcome
At the completion of this module, you are expected to:
1. perform management practices in maintaining health and sanitation

2. implement preventive control measure s against parasites and diseases in
poultry.
1
Pre-test
Directions
1. Culling means________________.
a. removal of the unproductive birds
b. selecting good quality birds
c. raising quality birds
d. all of these
2. Which is not a purpose of culling?

a. to eliminate non productive birds
b. to save and economize on feeds
c. to give birds more room in the house
d. to reduce the number of birds in the house
3. Molting refers to ______.

a. the shedding of feathers
b. the shedding of the color of wattles and comb
c. the shedding of the color of the feathers
d. debeaking
4. Forced or temporary molting may be caused by _______.

a. sudden change of management
b. sudden visit of people on the project site
c. sudden change in feeds
d. sudden change of caretaker
5. Losses caused by diseases include the following, except one. Which of

these is the exception?
a. outright deaths
b. reduced egg production
c. retarded growth
d. increased production
6. How are poultry diseases transferred from one bird to another?

a. through drinking water and contaminated feeds
b. through the eggs
c. through the caretaker
d. through the eyes
7. How can a prospective poultry raiser get rid of poultry parasites and
diseases?
a. Begin with a clean and healthy stock.
b. Buy chicks from hatcheries known to be free from infectious
diseases.
c. Practice strict hygiene and sanitation.
d. all of these
2
8. Which is not a proven care and management practice in poultry
raisins?
a. Avoid overcrowding.
b. Follow approved practices.
c. Keep the flock healthy.
d. Keep birds eating all the time.
9. If the flock is already infected with diseases, what will you do?
a. Remove all the dead and sick birds from the flock.
b. Kill the sick birds and feed them to other animals.
c. Dress all the sick birds and cook them for human consumption.
d. Attend to the sick birds and do not mind the healthy ones.
10. How do you observe strict sanitary management practices in your

poultry project?
a. Keep away from diseased flock.
b. Invite visitors and buyers to visit your project site.
c. Keep on introducing new breeds of animal in the flock without
assessing their heath.
d. Stop giving medication to the flock even if there is an outbreak of
disease.
3
LESSON 1: PERFORM MANAGEMENT PRACTICES IN MAINTAINING

POUTRY HEALTH AND SANITATION
Introduction
The raiser must be a keen observer and identify any changes in

their flock, and he must follow the right management and practices in
raising the layers to make their project become more productive
This lesson deals with the importance of flock uniformity, lighting
program, and culling.
Assessment criteria
1. flock uniformity in the egg-production project is discussed

2. proper lighting program for the laying flock is explained
3 debeaking of chicks and pullets is observed properly
4. proper culling procedure is demonstrated
5. indicators of molting are monitored
6. manure and other waste materials are disposed of according to
environmental law
Definition of terms
Debeaking /beak trimming – removal of a part of the upper and lower beaks of
the bird
Flock uniformity – birds being of more or less equal weight
Cannibalism – a condition where birds the habit of feather picking, to the extent
of eating their companions if not controlled
Culling – the process of removing unproductive birds from the flock
Cauterize – to burning wound or injury by means of a heated metal to prevent
further infection
Moltins - the shedding of feathers among poultry birds
Pigmentation- color
Pliable – flexible
Vent – an opening in the body, commonly small, for the passage of fluid on gas
Pubic – lower part of the abdomen
4
Flock Uniformity
If maximum performance is to be achieved, flock uniformity is very

important. To be considered a uniform flock, at least 80% of the birds should
weigh within plus or minus 10% of the average flock weight. For example, if the
average weight of 100 birds is 300 grams, at least 80 birds should fall within
the 270-gram to 300-gram weight range. If the flock is less than 80%uniform,
check for overcrowding, inadequate feeder and watered space, and diseases in
the flock. Specific corrective measures must be instituted as quickly as possible.
Birds that fall below 10% of the average weight can be moved to a separate pen
and put on a higher plane of nutrition(e.g. by feeding a starter ration) to enable
them to catch up.
The body weight of layers

should be monitored during the
laying period. In general, the layers
should have a weekly increase in
weight within the first 10 – 16 weeks
of production, and a relatively
constant body weight with slight
gain thereafter, until culling. Failure
to achieve the standard weight
during the laying period will result
in reduced egg size and
subsequently a decrease in egg
production.
Lighting Program
Lighting is a valuable tool in controlling sexual maturity and ensuring

maximum egg production and egg size. Increasing day length during the
growing period stimulates sexual maturity, while decreasing or keeping
constant lowers sexual maturity.
To meet the lighting

requirements of a flock, natural day
light should be supplemented with
artificial light. Light intensity is
determined by the following wattage
of the incandescent bulb per square
meter of floor area.
From the age of 19 weeks

(127 days), artificial light intensity
equivalent to 3 watts of
incandescent light or a minimum ¾
of a fluorescent light per square
meter floor area should be provided
and evenly distributed inside the
laying house. Light bulbs should not
be more than 2.4 meters (8 ft.) from
the floor of the laying house.
5
Starting from the recommended lighting at 19 weeks of age, light hours
should be increased by 15 minutes every week, or, if this is not possible, by 30
minutes every 2 weeks until the maximum of 16 -17 hours of light per day is
reached. These maximum light hours should be maintained throughout
the laying period.
To obtain the maximum effect of the lighting program, consider the

following;
 Light intensity in the laying house should not be less than that during
the growing period.
 Artificial light should be switched off 30 minutes after sunrise, and
switched on 30 minutes before sunset.
 Bulbs and reflectors should be cleaned regularly. Busted bulbs should be
replaced immediately.
 When increasing light hours, do it during the cooler predawn hours. This
will encourage feed intake.
 During dark overcast days, use artificial light all day.
 Never at any time decrease light hours during the laying period.
Debeaking /Beak Trimming
Debeaking or beak trimming is the most effective method of preventing

cannibalism, feather picking or picking, out. It also helps in minimizing feed
wastage. Debeaking is done by removing part of the upper and lower beaks of
the bird.
Birds are usually debeaked at 5-10 days of age; only a small percentage
of the birds will require re-debeaking before being moved to the laying house.
The beak should be cut carefully and precisely. Important points to

observe in using hot- blade debeakers are the following:
 The debeaker blade should be heated to a glowing cherry red to ensure

proper trimming and cauterization of the beak.
 If a debeaker adaptor for debeaking is available, debeak chicks below 2
weeks of age. Insert the closed beak squarely in the proper guide hole to
trim 2mm. from the nostril or at least 1/2 of the beak’s length.
 Cauterize the cut portion of the beak for 2 ½ seconds to prevent bleeding.
Also, correct cauterization will prevent re-growth of the beak.
 Avoid burning the birds tongue. This can be done by pressing a finger
under the throat of the chicks during beak-trimming.
2
Culling
Culling - It is the process of removing animal that have undesirable

characteristics.
The presence of non-layers or poor layers reduces the efficiency of a

laying flock. These birds require the same time and attention as the good layers
but are inefficient in converting feeds into eggs. Immediate culling of these
undesirable birds is necessary to maintain the efficiency of the flock.
Reasons for Culling Hens

1. To eliminate the non
layers and rid the flock of
unprofitable hens
2. To save on feeds
3. To give the remaining
hens more room in the
house and more feeding
space
4. To increase egg
production of each hen
5. To reduce labor cost
6. To increase profit
7. To help guard against
spread of disease
When to Cull
Culling should be practiced throughout the year.
Things to know before Culling

1. time of hatching of the bird
2. time the bird began to lay
3. length of time in production
4. number of times the bird has become broody
5. rate of molt – whether slow, moderate, or rapid
6. size of eggs
7. rate of egg laying
8. management practices
How to Cull
1. Use a catching crate to confine the hens.

2. Set the crate in front of the door used by the hens and drive them
into the crate.
3. Fishing nets may also be used in catching hens in range.
4. In night culling, birds can be caught without struggle.
3
What to look for:
Guide for culling ( Good layer vs . poor layer )
Part Good Layer Poor Layer
1. Comb bright red, expanded dull or pale, small and scaly

2.Eyes bright bright, sunken
3.Ear lobes bleached(whitish) yellow
4. Beak bleached (whitish) yellow
5.Abdomen soft ,pliable; more
than 3 fingers between full, less than3 finger
the pubic bone between pubic bone
6.Pubic bone Spread of more than 2 fingers spread of less than 2 fingers
7.Vent large, dilated, oblong small ,contracted,
rounded, dry, yellow
8.Shank bleached yellow
9.Plumage worn.soild,closed feather new ,glossy,
clean, loose feather
Record keeping
To monitor the performance of the flock, a tight recorded of keep

the following data during the entire laying period.
1. number of layers at housing time, and daily inventory

2. mortality/ culling rate
3. cause of mortality/culling
4. need intake, total consumption and daily intake per bird
5. body weight
6. daily egg production and egg sizes
7. lighting program
8. medication
9. vaccination
10 incidence of diseases
11.any abnormal incidences, such as power failure, typhoon, hot
weather ,etc.
Records must also be kept on expenditures (expenses) on feeds,

housing, equipment cost and depreciation, repairs, labor, electricity,
medicines and revenues (income)from sales of eggs, collected manures,
feed bags, etc.
4
Self-Check
Answer each question below; Write the letter of your answer in

your activity notebook
1. A Lighting program control is a valuable tool for _______.
a. controlling sexual maturity

b. ensuring maximum egg production
c. increasing egg size
d. all of these
2. Debeaking or beak trimming is the most effective method of _______.
a. preventing feather-picking
b. avoiding cannibalism
c. minimizing feed wastage
d. all of these
3. Which is a sign of a good layer?
a. late-molter
b dull and somewhat cloudy eyes
c .small ,dry and round vent
d shrunken and dull red comb
4. How do you catch laying hens for culling?
a. Use a catching crate to confine the birds.

b. Run after the birds inside the poultry house until they get tired.
c. Feed the bird to facilitate catching.
d. Catch them in the middle of the night.
5. What factors should be considered when culling?
a. rate of laying
b. rate of molting
c. length of time in production
d. all of these
5
Activity Sheet 7.1
Good management practices in maintaining health and sanitation
Visit a poultry farm engaged in egg production in your community.

Interview the owner about how he maintains uniformity of the flock and the
lighting program for his laying hens. If possible, request the owner to show you
the proper procedure for culling .Ask the project owner to assist you in culling.
RESOURCES
Spray tank
Disinfectants
Boots
Hand gloves
Cleaning materials
Antibiotics
Vitamins
REFERENCE
Anacleto B. Coronel, MS., DVM. A primer on Animal

Production III .Agriculture and Fishery .Animal Production
SEDP SERIES
6
LESSON 2: POULTRY PARASITES AND DISEASES: THEIR

PREVENTION AND CONTROL
Introduction
Diseases should not be considered as the ultimate deterrent to

raising poultry because diseases can be prevented and controlled
This lesson deals with poultry parasites and diseases, their
prevention and control.
Assessment criteria
1. poultry disease and parasite are enumerated

2. preventive measure are followed in accordance with industry and
farm practices
3. precautionary measures in the used of biologics are strickly
observed
4. medication programs are implemented in accordance with the
industry and farm production standards.
Definition of terms
Disease -any deviation from the normal conditions of the body

Parasite- an organism that lives on or in another organism to obtain its
food
Hygiene- cleanliness
Sanitation- the removal of disease causing organism
Infectious diseases- transmittable diseases
Susceptible- easily affected
Inclement weather- bad weather
Outbreak- violent break of disease affecting large number of birds at
once
Veterinarian – doctor for animals
Vaccination - the introduction in a living body of live but weakened
disease-causing organism to develope immunity
7
Poultry diseases are a major setback in poultry production. A
disease is an impairment that interrupts or modifies the performance of
the poultry. Poultry raisers suffer considerable losses when their birds
are attacked by diseases. The spread of diseases poses a grave threat to
the poultry industry. Some poultry raisers are never able to recover from
losses due to diseases.
However, diseases should not be considered as the ultimate deterrent to

raising poultry because diseases can be controlled and prevented.
When diseases start in a flock, the most important thing to do is to

act quickly to prevent the disease from spreading. It is only through
prompt action and care that damage from poultry diseases may be
reduced to the minimum. Precautionary measures should be undertaken
immediately and, whenever possible, treatment should begin at once.
For the prevention of infectious diseases, observe the following:
1. Construct poultry houses that will provide adequate ventilation

and facilitate cleaning, disinfection, and maintenance of sanitary
conditions. Poultry houses should preferably be fenced with
chicken wire or any other suitable materials to provide protection
from other animals that may serve as carriers of diseases or be a
nuisance to the general comfort of the flock.
2. Provide the flock with comfortable quarters equipped with proper

fixtures. Overcrowding, lack of feeding and watering space, and
substandard brooding procedures can easily cause the outbreak of
a disease.
3. If possible, practice the all-in-

all-out method of raising
poultry to allow a rest period
between operations. Periodic
complete depopulation is an
efficient way to eliminate
infectious organisms from the
farm as many of these cannot
survive a long period of time
without a susceptible host.
4. Purchase stock from

reputable sources. Well-
established hatcheries usually
have better management and
health practices that produce better-quality, disease- free, and
disease-resistant chicks.
8
5. As much as possible, the flock should not be exposed to stresses,
such as inclement weather, extremes in temperature, a series of
vaccination shipment from faraway places, and feed and water
deprivation which can undermine the resistance of birds to
infection. Since some of these stresses cannot be avoided,
painkilling / soothing measures must be instituted to lessen their
adverse effects. The use of antibiotic-vitamin-mineral
supplementations will hasten the adaptive efficiency of the
chicken’s body and help discharge the infection.
6. Use nutritionally balanced feeds and rations, and provide clean

drinking water at all times. Malnutrition can cause specific
diseases or make the flock susceptible to other diseases.
7. Practice effective management of poultry manure and other animal

waste. These are possible sources of infection, organisms, and
parasites which can bring health risks to the flock. Properly
disposed animal manure and excrements can be processed into
fertilizer for plants.
8. Isolate sick poultry and

dispose of dead birds
immediately so as not to
spread infection by
contaminating the feeds,
water, and equipment.
9. Maintain poultry records.
These records are useful
gauges in determining the
profitability and efficiency
in production and in
keeping track of the
general health problems
encountered in the project.
10. Consult the services of a veterinarian in case of an outbreak of a

disease which is beyond your control. Almost all diseases are easier
to cure at the early stages of infection. Likewise, the spread of
diseases is easier to arrest at their of outbreak.
9
Disease outbreaks can be prevented by instituting the following
vaccination program.
Age of Type of Route of

Remarks
Bird Vaccine Administration
8-10 days NCD or Intranasal Chicks from unvaccinated parents
Avian Pest may be vaccinated as early as 3
Vaccine days of age
21-24 days Fowl Pox Wing web May not be given to areas where
Vaccine the disease is not common
26-28 days NCD Intranasal or Protection is achieved 10-14 after
Intramuscular vaccination. Revaccinate if
protection is low.
COMMON DISEASES OF POULTRY

AVIAN PEST (New Castle Disease)
Cause New Castle Disease (Virus)

 Direct contact with nasal and mouth discharges from
infected birds
 Airborne transmission
Transmission  Through mechanical means, such as being carried by
birds, predators, etc.
 Farm visitors with contaminated clothes and shoes
 Sharp drop in feed intake; stoppage of or decrease in egg
production
 Gasping, coughing, rattling of the windpipe, coarse
Signs chirping, paralysis, walking backward and circling, and
high mortality.
 Vaccination( consult your veterinarian for a program
suited to your operation)
Prevention  Disinfecting all watering and feeding equipment
 Isolating infected birds from healthy ones
CHRONIC RESPIRATORY DISEASE (CRD)

Cause Mycoplasma gallisepticum
 CRD organism is egg-borne; exposure to infected flock
 Airborne
 Contaminated feed, water and farm equipment. Direct
Transmission contact with nasal and mouth discharges from infected
birds
 Tracheal rales, sneezing, coughing, watery or sticky
discharge from the nostrils, swelling of the face
 Foamy exudates in the eyes
Signs  Reduced feed consumption and loss of weight
 Rapid spread, decreased egg production and hatchability
 Broad spectrum antibiotic, either by injection or mixed
with feed or drinking water
Prevention and  Rigid sanitation
cure
10
FOWL POX
Cause Virus
 Spread by mosquitoes which feed on pox-infected birds;
direct contact
Transmission  Mechanically transmitted by visitors, wild birds, and
predators
 Dry form-characterized by the formation of black wart-like
nodules on the skin of the face, in the region of the comb,
wattles, and around the eyes, causing the latter to swell
and close. There is usually profuse eye discharge.
 Wet form-characterized by the presence of whitish yellow
Signs growth of the pharynx, larynx, and windpipe. Because of
the growth, there is difficulty in breathing which will result
in death
 Vaccination Mosquito control by spraying with insecticide
Prevention
There is no effective treatment against the disease. In the wet
form, removal of the wart-like growth in the throat usually
Treatment leads to recovery. In the dry form. the early application of
tincture of iodine directly on the wart-like growth has been
found to give beneficial result.
INFECTIOUS CORYZA (Cold or Sipon)

Cause Haemophilus gallinarum
 Through the air, direct contact with contaminated feed,
and water equipment
Transmission  Sudden change in temperature
 Unsanitary housing conditions
 Swelling of the face and wattles, and discharge from the
nostrils, which at first is watery and becomes sticky and
Signs with foul odor as the disease progresses
 Decrease in feed intake
 In laying flock, decrease in egg production
 Strict sanitation of the farm. Immediate isolation of sick
Prevention birds
 Prevent stressful conditions
 Broad spectrum antibiotic applied in feed and water, and
Treatment sulfa preparation
11
Other Common Poultry Diseases and Their Treatment and Control
1. Avian Malaria. This is a protozoan infection of the blood stream in

which is spread by mosquitoes in tropical areas. Avian malaria is
characterized with the chickens dropping its head and frequently
chilling. It causes reduced egg production, and eventually results
in death. There is no known effective treatment. However,
maintenance of sanitation and hygiene through proper drainage
will eliminate the the mosquito carriers and prevent this disease.
2. Infectious Bursal Disease (Gumboro). This is a highly contagious

viral infection that can cause high mortality and can reduce growth
rate of chicks two to six weeks of age. The disease is prevalent
wherever poultry is kept. Live and killed vaccines are available.
These vaccines induce high levels of antibodies in chicks and give
protection for four to five weeks.
3. Cage Layer Fatigue. This ailment is characterized by thin brittle

bones resulting in paralysis. It occurs in high-producing
commercial layers kept in cages. Most often, it is associated with
deficiency in calcium and phosphorous in the diet. Treatment with
Vitamin D and extra phosphorous may be helpful.
4. Scaly Leg .This disease,

caused by mites burrowing
under the scales of the
bird’s legs and feet. As a
result, the shanks become
enlarged and roughened,
and, in serious cases, the
affected birds may become
lame. The disease may be
treated by brushing off the
crust after soaking the legs
in soapsuds, and coating
the cleaned portions with
creolated Vaseline. Dipping
the legs in one-part
kerosene and one-part
coconut oil mixture is another effective treatment for scaly leg.
5. Coccidiosis. This disease is one of the most dangerous diseases

among poultry. It is caused by small protozoan parasites called
coccidian which attack the digestive system. Chicks from two
weeks to three months old are highly susceptible. Chicks suffering
from this disease become droopy and depressed.
12
Among the Internal and External Parasites that Infect Poultry are
the following:
1. Intestinal Worms. The most common intestinal worms are the

roundworm and the tapeworm. Roundworms are long, cylindrical, and
vary in size from less than a centimeter to more than ten centimeters
in-length. Tapeworms are long, flat, and segmented. Young birds that
are infected with intestinal worms become very thin, dull and sleepy.
Drugs to control worms are available on the local market!
2. Lice do not cause serious harm to an adult fowl, except when it is

heavily infested, and it loses vigor and become susceptible to other
diseases. A laying fowl heavily infested with lice will not lay eggs
regularly. A good insect powder, like sodium fluoride, may be sprinkled
underneath the feathers to kill the lice. Nicotine sulfate solution
applied in the upper surface of the roost will also keep the fowl free
from lice.
3. Mites. Layers are disturbed by mites. Infested young chicks lose their
vigor and vitality and become emaciated. Effective preventive measures
against mites are cleanliness, dry surroundings, good ventilation, and
sufficient sunlight. To control mites ,a nest that is badly infested
should be burned and roost, nest, and walls of the house should be
painted with nicotine sulfate solution.
13
Guidelines for vaccination
1. Vaccinate only the healthy birds, as much as possible.

2. Vaccines should be purchased from reliable sources. Use only vaccines
that are properly kept or refrigerated.
3. Do not buy or use expired vaccines and thosewith broken seal. Always
check the expiration date and read the instructions. Check all the
contents for any sign of damage, like discoloration, moldy growth, and
the like.
4. Vaccination directions and schedule should be strictly fallowed.
5. When there is a disease outbreak in the farm such as chronic respiratory
diseases infectious coryza or coccidiosis vaccination must not be
administered.
6. Clean and wipe dry the surface of the rubber stopper of vaccine vials only
with sterile absorbent cotton before inserting the needle.
7. Used only approved diluents for vaccines, preferably the one that comes
with the vaccine.
8. Vaccine should be administered within one hour after reconstitutions.
9. Empty vials and left over reconstituted vaccines should be burned
immediately.
10.Unnecessary stress to the birds should be particularly avoided at
vaccination time.
11.If there is a disease outbreak in the farm, a veterinarian should be
consulted.
Diseases should not be considered as the ultimate deterrent to

raising poultry because diseases can be prevented and controlled.
1
Self check
Answer each following question. Write the letter of your answer in

1. What is the most important thing to do when a disease starts in a

flock?
a. Prevent the disease from spreading.

b. Let the disease attack the flock.
c. Dress all birds affected with the disease.
d. Market all your stocks.
2. An impairment that interrupts the performance of the vital functions of

a fowl is called _______.
a. disease
b. parasites
c. inclement weather
d. all of these
3. Disease infestation is more likely to occur when _______.
a. the bird quarters are overcrowded

b. space for feeder and waterer is insufficient
c. there is an improper hygiene and sanitation
d. all of these
4. A practical way to hasten the adaptive efficiency of chickens to fight

infections is to _______.
a. expose them birds to inclement weather

b. deprive them of feed and water
c. expose them to extreme temperature
. d. use antibiotic- vitamin-mineral supplements
5. Possible sources of infection which can bring health risks to the flock
include _______.
a. unsanitary surroundings
b. improper disposal of manure
c. improper disposal of dead birds
d. all of these
2
Activity sheet 7.2
Implement preventive measures against diseases
1. Survey several poultry raisers in your locality to find out which

diseases and parasites are most prevalent in their poultry farms. Ask the
owners about the preventive and control measures they use in treating
these diseases and parasites.
2. Prepare and undertake a medication and vaccination procedure

for broilers and layers. Consult a veterinarian or poultry supply store
owners to find out which effective drugs of the are available.
RESOURCES
Laying hens
Lighting facilities
Debeaker
Weighing scale
Catching crate
Record notebook
Chicks to be debeaked
Feeds for the stocks
Antibiotics/medicines
Syringes
Syringe needles
REFERENCE
Anacleto B. Coronel, MS., DVM.A primer on Animal Husbandry

Technology and Livelihood Education III .Agriculture and Fishery
SEDP SERIES
3
Post- test
Directions:
1. Culling means?________________
a. removal of the un productive birds
b. selecting good quality birds
c. raising quality birds
d. all of these
2. Which is not a purpose of culling?

a. to eliminate non-productive birds
b. to save and economize on feeds
c. to give birds more room in the house
d. to reduce the number of birds in the house
3. Molting refers to _______.

a. the shedding of feathers
b. the shedding of colors on the wattles and comb
c. the shedding of color on the feather
d. debeaking
4. Forced or temporary molting may be caused by _______.

a. sudden change of management
b. sudden visit of people in the project site
c. sudden change in feeds
d. sudden change of caretaker
5. Losses caused by diseases include the following, except one. Which of

these is the exception?
a. outright deaths
b. reduced egg-production
c. retarded growth
d. increased production
6. How are poultry diseases transferred from one bird to another?

a. through drinking water and contaminated feeds
b. through the eggs
c. through the caretaker
d. through the eyes
7. How can a prospective poultry raiser get rid of poultry parasites and
diseases?
a. Begin with a clean and healthy stock
b. Buy chicks from hatcheries known to be free from infectious
diseases.
c. Practice strict hygiene and sanitation.
d. all of these
4
8. Which is not a proven care and management practice in poultry
raising?
a. Avoid overcrowding.
b. Follow approved practices.
c. Keep the flock healthy.
d. Keep the birds eating all the time.
9. If a flock is infected with diseases, what would you do?

a. Remove all dead and sick birds from the flock.
b. Kill the sick birds and feed them to other animals.
c. Dress all sick birds and cook them for human consumption.
d. Attend to the sick birds and do not mind the healthy ones.
10. How do you observe strict sanitary management practices in your

poultry project?
a. Keep away from diseased flock.
b. Invite visitors and buyers to visit your project site.
c. Keep on introducing new breeds of animal in the flock without
assessing their heath.
d. Stop giving medication to the flock even if there is an outbreak of
disease.
5
HIGH SCHOOLS
COMPETENCY-BASED
LEARNING MATERIAL
SECOND YEAR
Module No. 8 Module Title: HARVESTING AND MARKETING

POULTRY PRODUCTS
MODULE 8

MODULE TITLE : HARVESTING, SORTING AND STORING
EGGS
Introduction
This module covers the knowledge, skills, and attitude required in the
successful harvesting and marketing of poultry products.
EXPECTED OUTCOMES:
At the completion of this module, you should be able to:
1. harvest eggs
2. sort and store eggs using appropriate materials
1
Pre –test
Directions
Let us find out how much you know about the handling, sorting, storage,
and marketing of eggs. Select the letter of your answer and write it in your
activity notebook.
1. Which is not true when maintaining high quality of eggs for the market?
a. Dirty eggs must be washed and rinsed.

b. Dirty eggs should be cleaned with water that is warmer than the
eggs.
c. Dirty eggs should be washed with cold water, then dried under
the sun.
d. Dirty eggs should be cleaned before they are marketed.
2. Which is true of clean and quality eggs?
a. They command a better price

b. They command a lower price
c. Buyers prefer to buy spoiled eggs
d. They have low hatchability
3. The classification of eggs according to size and quality is called______.
a. grading
b. sorting
c. marketing
d. harvesting
4. The weight of a peewee egg is__________.
a. below 41 grams c. 41 – 47 grams

b. 48 – 54 gram d. above 68 grams
5. Which refers to the biggest and heaviest classification eggs?
a. large eggs
b. jumbo eggs
c. medium eggs
d. extra large eggs
6. The ideal temperature for storing eggs is_________.
a. 13 – 15ºC
b. 13 – 15ºC
c. 55 – 560ºC
d. all of these
2
7. Egg should be stored in a room with relative humidity of__________.
a. 7o – 8o%
b. 7o – 75%
c. 13 – 15%
d. 55 – 60%
8. What should be done to control the growth of molds and fungi in the egg
storage room?
a. Walls and floors should be treated with disinfecant

b. Walls and floors should be kept humid.
c. Doors and windows should be closed to avoid entry of fungi.
d. Windows should be open to let sunshine in.
9. Eggs should be collected at least___________.
a. 3 – 4 times a day
b. 2 – 3 times a day
c. once a day
d. all of these
10.For an appropriate material for egg collection, one may use_________.
a. woven baskets
b. empty sacks
c. empty cans
d. wooden boxes
3
LESSON 1.HARVESTING OF EGGS
Introduction
To maintain the quality of eggs, we should follow the proper handling of eggs
during harvesting, sorting, and storing to ensure minimum sortage.
This lesson deals with the harvesting, sorting, and storing of eggs
Assessment criteria
1. appropriate materials for harvesting are identified.

2 appropriate materials in harvesting eggs are properly used to
establish materials and procedure
3 .eggs are harvested according to establish harvesting procedures
4. harvested eggs are handled with care and according to the standard
operating procedure.
Definition of terms
Gathering- the act of harvesting

Storage- safekeeping for future use
Egg grader- device used in sorting eggs
Gather Eggs Regularly
Use an open woven basket for gathering eggs, and an egg grader for
sorting the eggs. It is good to collect eggs two to three times a day to prevent
them from breaking or becoming dirty by hens treading on them. Any violent
motion on the eggs, such as shaking and jarring, should be avoided, as this can
rapture the internal membrane and the eggs become useless for incubation. Any
egg unfit for hatching should be set aside for consumption.
To maintain the quality of eggs, dirty eggs must be washed and rinsed
with clean water that is warmer than the eggs within the hour they are picked
from the nest. It is important to clean dirty eggs before they are marketed so
that those may command a better price.
4
Handling and Sorting Eggs
(Courtesy of Animal production group of Siniloan National High School)
After collection, eggs are usually sorted out according to size. In small
farm units, a manual egg-grader is sufficient
However, in large layer operations, automatic egg-grader machines are
needed.
The eggs should also be sorted according to the condition of their
content, cleanliness, and the shape and color of the eggshell.
Eggs must be stored with the small end down in clean trays .Ideally, eggs
must be stored in a cool room, 13-15 o C(55-560 o F ), with 70- 75 % humidity.
To control growth of molds and fungi caused by high humidity, the walls and
floors of the room should be scrubbed frequently with disinfectant. Always keep
the egg room clean and free of from odorous materials. Eggs can easily absorb
odor from these materials.
To maintain the quality of eggs follow the proper handling of eggs during
harvesting, sorting, and storages to ensure maximum profit.
5
Self-check
Answer each question below. Write the letter of your answer in your
activity notebook.
1. Eggs must be stored in the egg tray ________.

a. with the small end down
b. with the small end up
c. with the upside down
d. with the any position
2. To prevent eggs from broking or becoming dirty, them should be___________.

a. collected 2 – 3 times a day
b. collected 3 – 4 times a day
c. collected once a day
d. all of these
3. Shaking or jarring eggs may_____________.

a. rapture their internal membrane
b. increase their weight
c. improve their quality
d. clean the eggshells
4. What management practice is vital prior to the marketing of eggs?

a. grading
b. jarring
c. shaking
d. storing
5. Eggs should be sorted according to____________.

a. the condition of their content
b. their cleanliness
c. their shape
d. the color of the eggshell
6
Activity sheet 8.1
Harvesting of eggs
1. Let us proceed to the school laying house and demonstrate the proper
harvesting, sorting, and storing eggs using appropriate materials and
following the procedures learned in this lesson.
2. Write a short paragraph about your feeling as you perform of the
harvesting, sorting, and storing of eggs.
RESOURCES
Wooven basket
Egg trays
Weighing balance
Egg boxes
Egg cart
Dust coats
Hand gloves
Boots
REFERENCE

By: Anacleto B. Coronel, MS., DVM.
Animal Production
SEDP SERIES
7
LESSON 2: SORT AND STORE EGGS USING APPROPRIATE

MATERIALS
Introduction
This lesson deals with the profitable way of marketing poultry products.
Marketing involves knowledge on the law of supply and demand. When
the supply is low the demand is high, and usually the price is high. To
expect higher returns plan the right time for producing more eggs. Do
this especially when the price of the product is high and there is great
demand. Always remember that profit making is the goal of any business
venture.
Assessment Criteria
1. eggs are classified in accordance with industry standard

2. proper storage of eggs is observed in accordance with industry
standard
Definition of terms
Pewee-the smallest size of chicken egg

Demand- the needs or desire
Supply-good or commodity
Market-place where goods are sold
8
GRADING AND SORTING OF EGGS
(Courtesy of Animal production group of Siniloan National School )
The standards for Size as set by the Bureau of Product Standards are
the fallowing;
Size Weight of egg
peewee below 41grams
small 41-47 grams
medium 48-54 grams
large 55-61 grams
Extra large 62-68 grams
jumbo Above 68 grams
Marketing eggs
Eggs whether produced in the farm, backyard, or other sources, should

marketed fresh.
This means that the eggs have not been handled unnecessarily on
treated. However, if production is high and there is less demand for eggs on the
market, surplus eggs may be preserved in cold storage by methods like the use
of lime water or immersion in boiling water for a short period.
To be successful in egg production, it is not enough to produce eggs at
high level of efficiency. It is important to establish a marketing scheme where
outlets for your produce are always available, especially when layers are raised
commercially. Where chickens are raised in small number, eggs may be used for
home consumption or sold directly to consumers.
Whether eggs are produced in large or small quantities, a method should

be adapted to ensure the availability of fresh eggs to consumers.
9
Self-check
Directions:
Choose the best answer. Write the letter of your answer in your
activity notebook.
1. Broilers for the market are classified into three. Which is not included?
a. large
b. medium
c. small
d. extra large
2. Large broilers are used extensively for_____________.
a. fryers c. layers
b. broilers d. all of these
3. Which is not a desirable feature of broilers for market?
a. full feathered and well – filled-out-breast-and-thighs

b. yellow skin and shanks
c. light or white-feathered
d. big comb, wattles, shanks, and feet
4. The most profitable way to market broilers is_______________.
a. direct selling to consumers

b. selling to middlemen
c. selling directly to the market
d. selling it them dressed no the market
5. A greater portion of eggs produced in farms and backyards are
a. marketed as fresh
b. marketed as processed
c. marketed as boiled
d. all of these
10
Activity sheet 8.2
Sort and store eggs
1. Visit a local market to observe the selling of eggs. Find out what
consumers demand and the price per egg. Compare the prices of extra
large, large, medium, and small eggs. Which size is most patronized by
consumers? Draw a conclusion and discuss it in class.
RESOURCES
Woven basket
Egg trays
Weighing balance
Egg boxes
Egg cart
Dust coats
Hand gloves
Boots
REFERENCES
Anacleto B. Coronel, MS., DVM.A primer on Animal

Husbandry,Technology and livelihood Education III. Agriculture an
Fishery. Animal Production SEDP SERIES
11
Post–test
Directions:
Let us find out how much you know about the handling, sortage, storing
and marketing of eggs. Select the letter of your answer and write it in your
activity notebook.
1.Which is not true when maintaining high quality of eggs for the market?
a. Dirty eggs must be washed and rinsed.

b. Dirty eggs should be cleaned with water that is warmer than the
eggs.
c. Dirty eggs should be washed with cold water then dried under
the sun.
d. Dirty eggs should be cleaned before they are marketed.
2.Which is true about clean and quality eggs?
a. They command a better price

b. They command a lower price
c. Buyers prefer to buy spoiled eggs
d. They have low hatchability
3.The classification of eggs according to sizes and quality is called______.
a. grading c. marketing
b. sorting d. harvesting
4.The weight of a peewee egg is__________.
a. below 41 grams c. 41 – 47 gs
b. 48 – 54 gram d. above 68 grams
5. Which is the biggest and heaviest egg clarification?
a. large eggs
b. jumbo eggs
c. medium eggs
d. extra large eggs
6. The ideal temperature for storing eggs is_________.
a. 13 – 15ºC
b. 23 – 25ºC
c. 55 – 560ºC
d. all of these
7. Egg should be stored in a room with relative humidity of__________.
a. 7o – 8o%
b. 7o – 75%
c. 13 – 15%
d. 55 – 60%
12
8. What should be done to control the growth of molds and fungi in the egg
storage room?
a. walls and floors should be treated with disinfectant.

b. walls and floors should be kept humid.
c. doors and windows should be closed to avoid entry of fungi.
d. windows should be open to let sunshine in.
9.Eggs should be collected at least___________.
a. 3 – 4 times a day
b. 2 – 3 times a day
c. once a day
d. all of these
10.For an appropriate material for egg collection, one may use_________.
a. woven baskets
b. empty sacks
c. empty cans
d. wooden boxes
13
HIGH SCHOOLS
COMPETENCY-BASED
LEARNING MATERIAL
SECOND YEAR
Module No. 9 Module Title: RECORD KEEPING

MODULE 9
QUALIFICATION TITLE : ANIMAL PRODUCTION NC IIS

MODULE TITLE : RECORD KEEPING
NOMINAL DURATION : 25 OURS
Introduction
effective record-keeping and analysis of records.
Expected outcome
At the completion of this module, you should be able to:
1 .make production records
2. analyze production records
1
Pre-test
Directions
Answer each question below. Write the letter of the correct answer in
1. Which record shows a clear and specific picture of the quantity, value,
and source, of all expenses incurred.
a. Cost-of-production record
b. expense record
c. loss-and-mortality record
d. . production record
2. which record determines the total number of birds im any particular

period?
a. Loss-of-mortality record
b. production record
c. cost-of-production record
d. feed-consumption record
3. Which is not an advantage of keeping an accurate record?
a. it stimulates your interest in the work.

b. it strengthens love for the business.
c. it increases pride in your achievements.
d. it saves work for the raiser.
4. What will happen to your project if you do not have a definite recording
system?
a. Finances would be difficult to recall.

b. You will not be able to pinpoint what needs to be improved in the
business.
c. You will not be able to determine whether the business is gaining
or losing.
d. all of these
5. Which record will show you how your products are marketed?
a. cost-of-production record
b. loss-and-mortality record
c. feed-expenses record
d. return-on-investment record
2
6. Keeping records is a vital tool for planning in a poultry project. Which is
not true?
a. Records serve as a guide in determining management problems.

b. Records are useful because the show the future and past status
of the project.
c. Records show the direction and viability of the project.
d. Records create an additional expense for the project.
7. You have this following data for your broiler project:

One hundred broilers are ready for market.
Average weight of broilers is 1.5 kg.
Cost of per kg. live weight is 95 pesos
Total cost of production is 9,700.00 pesos.
What is the total live weight of your broilers?
a. 100 kg.
b. 150 kg.
c. 175 kg.
d. 250 kg.
8. Using the same data in number 7, how much did you gain in your
project?
a. 14,250 pesos
b. 9,700 pesos
c. 4,550 pesos
d. 5,054 pesos
9. If the percentage of egg production per day is 75% and the number of
layers is 150, how many eggs are laid daily?
a. 112.50 eggs
b. 121.05 eggs
c. 211.50 eggs
d. 150.20 eggs
10.What is the approximate number of eggs to be collected in five months if

the average percentage of egg production of 150 layers in that period is
75%?
a. 16,875 eggs
b. 18,675 eggs
c. 17,578 eggs
d. 15,687 eggs
3
LESSON 1.IDENTIFY/ACCOMPLISH RECORDS TO KEEP IN

POULTRY ENTERPRISE
Introduction
This lesson deals with the different important records in a poultry

Assessment Criteria
1. Record to be accomplish are identified

2. Important records in poultry production are accomplished based on the
standard requirements.
Definition of terms
Accurate – exact; precise,; free from doubt

Profit – income or proceeds derived from the conduct of a
production enterprise
Gaining-earning profit
Cost of expenses-amount of money used in operating a business
Gross sale-total amount of money derived after marketing ones
products
Cost of production-amount spent for the business enterprise
With the many activities and details of managing a of poultry

production enterprise, keeping records should be carefully attended
to. When accurate records are kept, the poultry raiser will be able to
determine whether the business is gaining or not. Without an
accurate recording system, information concerning finances would be
difficult to recall. Besides straining your memory, you will not be able
to pinpoint what needs to be improved in the business. If records are
kept accurately, your interest in the work is stimulated, your love for
the business is strengthened , and the profit that you want to achieve
will be increased.
The volume of records to be kept depends on the volume of

transactions and the kind of enterprise. A simple system of keeping records
will not only help in the proper management of the project, it but will also
serve as future reference for the improvement of the business.
4
The following are the suggested formats of the records to be kept and
maintained in a poultry production enterprise.
Keeping Record of Broilers
Feed Record
DATE QUANTITY VALUE NUMBER REMARK

JAN. 1 8.5 KG. 231.20 100 OPEN TYPE
JAN. 2
JAN. 3
JAN. 4
JAN. 5
JAN. 6.
The sample data entered in the feed record as shown in the table is
based on the following assumptions:
The amount of feeds consumed per bird during the first four days is
85 grams.
The cost of a 50 kg. bag of booster is 1,360 (27.20 per kilo).
There are 100 broiler chicks to raise.
The system of feeding used is open -type feeding.
Expense Record
DATE EXPENSE QUANTITY VALUE REMARK

ITEM SOURCE
May 10,
2008 Booster 2 sacks 1,360 JRS Delivered
feed Poultry Free
Supply
May 11,
2008 Antibiotic 500 ml. 300
TOTAL
5
The expense record will show you a clear and specific picture of
the quantity, value, and other information related to the expenses incurred
for the duration of your project.
The total expense in all the items is subtracted from the total sales in
order to determine profit. Even if expenses are recorded, it is always wise to
keep receipts for further reference.
Loss and Mortality Record
Total
DATE Number Age(months) Cause of Bird’s Number
of birds days loss Value of
lost Live
birds
May 11
2008 1 2 days Weakness P 75. 00 99
TOTAL
It will be easy to determine the number of live birds at time if loss or

mortality is recorded. This information is necessary in computing feed and
water requirements. Likewise, knowing the cause of loss or mortality would
make the poultry raiser more careful and avoid further losses.
Cost of Production Record
Date Qty. Unit Specifics Unit Amount Remark

cost
Total
Meat – dressed or live

Egg – peewee, small, medium, large, jumbo
Chicken dung
6
This particular record will show the volume of products
disposed.
There are two products which can be sold in poultry production,

namely: the meat which could either be sold in live weight and dressed
weight the eggs and manure.
The total sales less expenses are your profit.
Keeping Records of Layers
Keeping records is a vital tool for future planning in a poultry project.

It serves as guide in determining management problems, diseases and
parasites which have affected the flock and other activities undertaken for
the duration of the project.
Records are also useful because they show the future and past status
of the project. Its direction and viability as a project, and the performance of
layers.
Performance of layers generally relate to egg production efficiency

which serves as the barometer of feeding and other management practices.
Egg production efficiency is measured by:
 Percentage of eggs laid on” hen per day basis”. In this method, egg
production of live birds on a given day is divided by the number of
layers in the same day and multiplied by 100. This will show the
percent of the layers that have laid eggs for the day.
 Percentage of eggs laid on a hens per house basis. This method is
used when egg production is related to the number of hens per house
at the start of the laying period. It is computed by determining the
number of eggs collected on a particular day divided by the number of
hens placed in a house at the start of the laying period and multiplied
by 100. This reflects also the cumulative decrease or depletion of
layers due to culling and mortality.
Important records to keep in a poultry project include feed expenses,

loss and mortality, cost of production, and sales records.
The importance of these records and a sample of each record are
already presented in the broiler production record.
Since more time is needed to raise layers than broilers; it is essential
that laying and vaccination records also be kept.
7
Self-check
Directions:
Answer each question below. Write the letter of your answer in your
activity notebook.
and other information related to expenses incurred?
b. expense record
c loss-and-mortality record
d. production record
2. What record tells the number of live birds at any particular time?
a. loss-and-mortality record
b. production record
c. cost-of-production record
3. Which is not an advantage that results from keeping an accurate record?

a. the stimulates your interest in the work.
b. the strengthens your love for the business.
c. the increases your pride in your achievements.
d. the gives additional work to the raiser.
4. What will happen to your project if it does not keep a definite recording
system?
a. Information concerning finances would be difficult to recall.
business.
c. You will not be able to determine whether the business is gaining or
loosing.
d. all of these
5. What record will show you how your products are marketed?
d. return-on-investment
8
Activity Sheet 9.1
Prepare record for the poultry enterprise
Prepare the different broiler production forms following those

presented in this lesson. Present the forms to the class. Make the
necessary corrections with your classmates. The forms that you
prepared will be used for your class’s school- based broiler production
project. Records in the forms all items and activities that need to be
recorded.
RESOURCES
Record forms
Calculator
REFERENCE

Animal Production SEDP SERIES
9
LESSON 2: ANALYZE RECORDS
Introduction
This lesson deals with the analysis of poultry production

records and the compution the return on investment.
Assessment criteria:
1. Gathered date are computed based on the standard procedure

2. Computed data are analyzed based on the standard
Definition of terms
Data – facts or figures from which conclusions may be drawn

Analyze – examine
Net income-amount left after deducting the expenses from the gross
sales
Investment-amount of money put in a business
Expenses-amount used to purchase things needed in the operation
of a business
The analysis of production records should be simple to suit the

needs of backyard and small-scale poultry raisers. Expenses, covering
depreciation cost and the use of poultry house and interest on capital,
are not included in the following sample analysis.
10
This exercise is designed to acquaint you with the basic financial
computations.
Sample Computation
Mr. Lucas has the following data on his broiler project:
 One hundred fifty broilers are ready for market.

 Average weight per broiler is 1.7 kg.
 Cost of live weight per kg. is P 95.00.
 The total cost of production is P 17,740.00.
150 X 1.7 = 255 kilograms 255 X 95.00 = 24,225.00
Total Gross sales --------------- P 24,225

Cost of Production --------------- P 17,740
---------
Net Income ----------------------- P 6,485
Return on Investment
NET INCOME
ROI = ------------------- x100
COST OF PRODUCTION
P 6,485
ROI = ----------- X100
P 17,740
ROI = P 0. 3655581 X 100
ROI = 36.55%
11
Self-check
Directions:
Answer each question below. Write the letter of your answer in your activity
notebook.
1. Study the following data to compute the total weight of your
broilers.

Cost of live weight per kg. is 95 pesos.
Total cost of production is 9,700.00.
The computed weight is _______.
a. 100 kg. c150 kg.

b. 175 kg. d 250 kg.
2. Using the same data in number 2, how much did you gain in you
project?
a. Php14,250
b. Php9,700
c. Php4,550
d. Php5,054
3. If the percentage of egg production daily is 75% and the number of

layers is 150, how many eggs are laid daily?
a. 112.50 eggs
b. 121.05 eggs
c. 211.50 eggs
d. 150.20 eggs
4. What is the approximate number of eggs to be collected in five months
if the average percentage of egg production of 150 layers in that
period is 75%
a. 16,875 eggs
b. 18,675 eggs
c. 17, 578 eggs
d. 15,687 eggs
5.What record will show you how your products are marketed.
b, loss-and-mortality record
d return-on-investment
12
Activity Sheet 9.2
Analyze the record for poultry enterprise
Work on this exercises. Supply the needed data for each item
using the prevailing price in your locality. Compute the expected
outputs and gain. Submit your computation to your teacher.
I. Expenses
Item Quantity Unit cost Total cost
1.Cost of stock
2.Cost of feeds
a.booster
b.starter
c.finsher
3.Cost of
vitamins and
suppliments
4.Cost of lights
and electricity
5.Cost of water
6.Other/costs
TOTAL
EXPENSES
II. RECEIPTS FROM SALES
SALES
Item Quantity Unit price Total

(per kg/pc)
Broiler
Empty bags of
feeds
Bags of manure
13
III. STATEMENT OF PROFIT OR LOSS
Average live weight of broiler is 1.75 kg.

Broiler Cost per kilogram (live weight) is P 98.00
TOTAL SALES____________________________
LESS EXPENSE__________________________
RETURN ON INVESTMENT_______________
RESOURCES
Record forms
Calculator
REFERENCES
Animal Production SEDP SERIES
14
Pos-test
Directions: Answer each question below. Write the letter of your answer in
and other information related to expenses incurred?
a cost-of-production record
b. expense record
c. loss-and-mortality record
d. production record
2. Which record determines the number of live birds at any particular

time?
a. loss-of-mortality record
b production record
b. cost-of-production record
3. Which is not an advantage derived form keeping an accurate record?

a. it stimulates your interest in the work.
b. it strengthens your love for the business.
c. it increases your pride in your achievements.
d. it saves work for the raiser.
4. What will happen to your project if you do not adopt a definite

recording system
a. Informationconcerning finances would be difficult to recall.
business.
c. You will not be able to determine whether the business is
gaining or loosing.
d. all of these.
5. Which record shows you how your products are marketed?
d. return-on-investment record
6. Keeping record is a vital tool for future planning in a poultry project.

Which is not true?
a. Records serve as guide in determining management problems.

b. Records an useful because the show the future and past status of
the project.
c. Records shows the direction and viability of the project.
d. Records create additional expense for the project.
15
7. You have this following data in your broiler project:

Cost of per kg. live weight is 95 pesos
Total cost of production is 9,700.00 pesos.
What is the total live weight of your broilers?
a. 100 kg.
b. 150 kg.
c. 175 kg.
d. 250 kg.
8.Using the same data in number 7 how much did you gain in your project?
a. Php14,250
b Php9,700
c. Php4,550
d. Php5,054
9. If the percentage of daily egg production per day is 75% and the number
of layers is 150, how many eggs are laid daily?
a. 112.50 eggs daily

b. 121.05 eggs daily
c. 211.50 eggs daily
d. 150.20 eggs daily
10. What is the approximate number of eggs to be collected in five months if

the average percentage of egg production of 150 layers in that period is
75%?
a. 16,875 eggs
b. 18,675 eggs
c. 17,578 eggs
d. 15,687 eggs
16
KEY TO CORRECTION
PRE-TEST POST- TEST
MODULE 1 MODULE 1
1. d 1. d
2. a 2. a
3. a 3. a
4 a 4.a
5. a 5. a
6. a 6. a
7. a 7. a
8.d 8. d
9. c 9. c
10. a 10.a
MODULE 2
1. a. 1. a
2. b 2. d
3. c 3. c
4. a 4. a
5. b 5. b
6. b 6. b
7. a 7. a
8. c 8. c
9. c 9. c
10. d 10. d
MODULE 3
1. a 1. a
2. b 2. b
3. c 3. c
4. d 4. d
5. a 5. a
6. a 6. a
7. a 7. a
8. a 8. a
9. c 9 c
10. a 10. c
MODULE 4
1. a 1. a
2. d 2. d
3. a 3, a
4. d 4. d
5. a 5. a
6 .a 6. a
7. b 7. b
8. b 8. b
9. a 9. a
10. c 10 . c
17
MODULE 5
1. c 1. c
2 d 2. d
3 a 3.a
4. d 4. d
5. d 5. d
6 a 6.a
7. a 7. a
8. d 8. d
9 a 9.a
10 d 10. d
MODULE 6
1. a 1. a
2 .b. 2. b
3 .c 3. c
4. a 4. a
5 .d 5. d
6. d 6. d
7. d 7. d
8 .d 8. d
9. d 9. d
10.d 10. d
MODULE 7
1 .a 1 .a
2 .c. 2. c
3 .a 3. a
4 .a 4. a
5 .d. 5. d
6 .a 6. a
7. d 7. d
8 .d 8. d
9. a 9. a
10.a 10. a
MODULE 8
1 .b 1 .b
2. a 2. a
3. a 3. a
4. a 4. a
5. b 5. b
6. a 6. a
7. a 7. a
8. a 8. a
9. b. 9. b
10.a 10. a
18
MODULE 9
1. b 1. b
2. b 2. b
3. c 3. c
4. d 4. d
5. a 5. a
6. d 6. d
7. d 7. b
8. a 8. a
9. a 9. a
10.a 10.a
19
ACKNOWLEDGEMENT
The Department of Education (DepEd) through the Technical

Vocational Education Task Force conveys its sincerest appreciation
and gratitude to curriculum writers from the Technical Vocational
High Schools in cooperation with the TESDA facilitators who shared
their expertise and laudable support to the development and
validation of the competency-based curriculum and competency –
based learning materials (CBC-CBLM) of its strengthened Technical
Vocational Education Program (STVEP) of the Department.
This learning instrument was developed by the following
personnel who exerted their efforts, talent, time and expertise.
Consultant:
RUBEN H. CANGAS – Facilitator

Alcala Rural High School
Alcala, Cagayan
Region 11
JESUSA C. IGLESIAS
San Jose National Agricultural & Industrial High School
San Jose, Occidental Mindoro
Region IV –B MIMAROPA
ROLANDO CUBANGCUBANG
Jones Rural High School
Jones, Isabela
Region 11
LITO AGCAOILI
Alcala Rural High School
Alcala, Pangasinan
Region 11
LESLIE DOMINGO
Baggao National Agricultural Schol
Baggao, Cagayan
Region 11
20
EDERLINA LAURETA
Baggao National Agricultural School
Baggao, Cagayan
Region 11
Writers:
JELIE S. AMANSEC
Maria Aurora National High School
Maria Aurora, Aurora
Region III
MARITES A. SERRANO
Siniloan National High School
Siniloan, Laguna
Region 1V-A
ROUSEL O. SUAREZ
Libon Agro Industrial High School
Libon, Albay
Region V (Bicol)
21

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TABLE OF CONTENTS

MODULE 1: DECIDING TO RAISE POULTRY

MODULE 2 :HOSING POULTRY

Unit of Competency: RAISING POULTRY

Module No. 1 Module Title: DECIDING TO RAISE POULTRY

QUALIFICATION TITLE : ANIMAL PRODUCTION NC II

Poultry production is one of the most advanced of the branches of animal

At the end of the module, you are expected to:

1. enumerate the factors to consider before deciding to raise poultry; and

1. Which is not included when planning a poultry project?

2. What should a poultry raiser possess?

3. What action should you do to avoid losses in your project?

4. Which is true about commercial crosses of hybrid stock?

5. When planning to start a poultry project, which should be considered first?

6. Which do you consider most important when starting a poultry project?

7. Which is true about the adaptability of chickens to local conditions?

8. Which is not true about poultry production?

10. Which best defines topography?

LESSON 1.FACTORS TO CONSIDER IN RAISING POULTRY

1. Factors to consider in deciding to raise poultry.

Poultry –collective term for all domesticated feathered animal

1. Personal interest. Technical knowledge and experience. Proper technical

5. Presence of abundant water supply. Water is a very important item in the

7. Possibilities for commercial expansion. It is advisable to provide for future

Planning a Poultry Project

2. Right kind of stock. Choose only crosses of pure-breed heavy chicken.

2. What should be considered in selling your poultry products?

4. Which is considered a day-old chick?

5. Which statement is true of poultry production?

FACTORS TO CONSIDER IN DECIDING TO RAISE POULTRY

Anacleto B. Coronel, MS., DVM. A primer on Animal Husbandry

LESSON 2: SELECT AN IDEAL SITE FOR THE POULTRY PROJECT

Topography – the physical conditions of the land

The followings factors may be considered in selecting a site:

1. Topography of the land. Drainage is a very important factor in the selection of a

1. Topography of the land refers to

2. To facilitate marketing of poultry products and make it easier to transport them to

a. accessible and easily reached by land transportation

a. growing green feeds for the birds

5. Which is not true about poultry production in terms of benefits?

a. Poultry offers a profitable form of employment

Factors to consider in selecting a poultry house

Conduct a survey in your STVE school project and in your community.

Factors to Consider Rank

By Anacleto B. Coronel, MS., DVM.A primer of Animal Husbandry

1. Which is not included when planning a poultry project?

2. What should a poultry raiser possess?

3. What action should you do to avoid losses in your project?

4. Which is true about commercial crosses of hybrid stocks?

5. When planning to start a poultry project, which should be considered first?

6. Which do you consider most important when starting a poultry project?

8. Which is not true about poultry production?

Unit of Competency: RAISING POULTRY

Module No. 2 Module Title: HOUSING POULTRY

QUALIFICATION TITLE : ANIMAL PRODUCTION NC II

After studying this module, you should be able to:

LO.1.select the appropriate poultry house

2. When building a poultry house,

3. Which system of managing layers is used if birds are placed individually or