Chapter 2.

Animal Production
Lesson 1. Livestock farming
Objectives:
1. Discuss livestock farming
2. Discuss and identify different breeds of cattle and
describe their characteristics.

Livestock farming, raising of animals for use or

for pleasure. In this article, the discussion
of livestock includes both beef and
dairy cattle, pigs, sheep, goats, horses, mules, asses, buffalo,
and camels; the raising of birds commercially for meat or eggs
(i.e., chickens, turkeys, ducks, geese, guinea fowl, and squabs)
is treated separately. For further information on dairy cattle
breeds, feeding and management, see dairying. For a
discussion of the food value and processing of meat products.

An efficient and prosperous animal agriculture historically has been the mark of a strong, well-
developed nation. Such an agriculture permits a nation to store large quantities of grains and other
foodstuffs in concentrated form to be utilized to raise animals for human consumption during such
emergencies as war or natural calamity. Furthermore, meat has long been known for its high nutritive
value, producing stronger, healthier people.

Ruminant (cud-chewing) animals such as cattle, sheep, and goats convert large quantities
of pasture forage, harvested roughage, or by-product feeds, as well as non-protein nitrogen such as urea,
into meat, milk, and wool. Ruminants are therefore extremely important; more than 60 percent of the
world’s farmland is in meadows and pasture. Poultry also convert feed efficiently into protein; chickens,
especially, are unexcelled in meat and egg production. Milk is one of the most complete and oldest known
animal foods. Cows were milked as early as 9000 BCE. Hippocrates, the Greek physician, recommended
milk as a medicine in the 5th century BCE. Sanskrit writings from ancient India refer to milk as one of the
most essential human foods.

Beef cattle breeds and their characteristics

The British Isles led the world in the development of the principal beef breeds; Herefords, Angus,
beef Shorthorns, and Galloways all originated in either England or Scotland. Other breeds of greatest
prominence today originated in India (Brahman), France (Charolais; Limousin; Normandy), Switzerland
(Simmental), and Africa (Africander). The Hereford breed, considered to be the first to be developed in
England, probably descended from white-faced, red-bodied cattle of Holland crossed with the smaller black
Celtics that were native to England and especially to Herefordshire. By the middle of the 18th century the
slow process of selective breeding that resulted in the smooth, meaty, and prolific Herefords had begun.
The United States statesman Henry Clay of Kentucky imported the first purebred Herefords to America in
1817.
The Hereford, which became the most popular beef breed of the United States, is distinguished by
its white face, white flanks and underline, white stockings and tail, and white crest on the neck. Its body
colour ranges from cherry to mahogany red. It is of medium size, with present-day breeders making
successful efforts to increase both its rate of weight gain and mature size, in keeping with the demand for
cheaper, leaner beef.

Hereford cattle
 The Polled Hereford is a separate breed of cattle originating from hornless mutations in 1901. It
has the same general characteristics as the horned Hereford and has gained substantial favour because of
its hornlessness and often faster rate of weight gain.

The Aberdeen Angus breed originated in Scotland from

naturally hornless aboriginal cattle native to the counties of
Aberdeen and Angus. Solid black, occasionally with a spot of
white underneath the rear flanks, the breed is noted for its
smoothness, freedom from waste, and high quality of meat.

Although the native home of the Galloway breed is the

ancient region of Galloway in southwestern Scotland, it probably
had a common origin with the Angus. The Galloway is distinguished by its coat of curly black hair. Though
the breed has never attained the prominence of other beef breeds, it has been used extensively in
producing blue-gray crossbred cattle, obtained by breeding
white Shorthorn bulls to Galloway cows.

The beef, or Scotch, Shorthorn breed developed from early

cattle of England and northern Europe, selected for heavy milk
production and generally known as Durham cattle. These were later selected for the compact, beefy type
by the Scottish breeders. Emphasis on leaner, high quality carcasses in the second half of the 20th century
has diminished the popularity of this breed. The Polled Shorthorn originated in 1888 from purebred,
hornless mutations of the Shorthorn breed. The milking, or dual-purpose, Shorthorn, representing another
segment of the parent Shorthorn breed, also was developed in
England to produce an excellent flow of milk as well as an
acceptable carcass, therefore resembling the original English
type of Shorthorn. Shorthorns range in colour from red through
roan, to white- or red-and-white-spotted.

The Brahman breed originated in India, where 30 or more separate varieties exist. Preference is
given to the Guzerat, Nellore, Gir, and Krishna Valley strains, which are characterized by a pronounced
hump over the shoulders and neck; excessive skin on the dewlap and underline; large, droopy ears; and
horns that tend to curve upward and rearward. Their colour ranges from near white through brown and
brownish red to near black. Their popularity in other areas such as South America and Europe, into which
they have been imported, is attributable mainly to their
heat tolerance, drought resistance, and resistance to
fever ticks and other insects. The Santa Gertrudis was
developed by the King Ranch of Texas by crossing
Brahman and Shorthorn cattle to obtain large, hearty,
tick-resistant, red cattle that have proved to be popular
not only in Texas but in many regions along the
semitropical Gulf Coast. Until the tick was eradicated in
the southern and southwestern United States, Brahman
crosses were raised almost exclusively there.
The Limousin breed, which originated in west central France, is second in importance to the Charolais as a
European meat breed. Limousin cattle, often longer, finer boned, and slightly smaller than the Charolais,
are also heavily muscled and relatively free from excessive deposits of fat.

The Simmental accounts for nearly half of

the cattle of Switzerland, Austria, and the western
areas of Germany. Smaller than the Charolais
and Limousin, the Simmental was developed for
milk, meat, and draft. It is yellowish brown or red
with characteristic white markings.

Cattle raising in the Philippines.

In the Philippines, between 75 and 90 percent
of the total cattle production are raised in backyard
systems. Small scale cattle production offers many
benefits.

Raising cattle on the farm helps to promote

integration with crops, trees and soil and nutrient
cycling is facilitated. Crop residues not suited for
human consumption can be converted to food such as milk and meat. Waste in the form of manure can
also be incorporated to the soil to fertilize high-value crops. Generally, between one and five heads of
cattle are raised by farmers in backyard systems.

The most common limiting factor in backyard cattle production is the poor quality, of feed and or
inadequate feed. Grasslands and native pastures only provide fodder for the maintenance of animals and
not for improved reproduction or performance. Feed quality, not quantity alone, is critical in cattle feeds and
feeding.

Selection of feeder stock

Zeb-breed grade bulls or steers which weigh approximately 180 kg and are between three years of age
are preferred as feeder animals. At this age, the rate of growth is faster and more efficient, so that the
desired market weight of 275 kg can be easily reached in a shorter fattening period. A daily rate of gain of
between 0.5 to 0.8 kg can be expected, especially if enough feeds of sufficient quality can be provided. The
health condition of the animal is determined by its bright eyes, soft smooth hair coat and moist muzzle.
Avoid blind or lame animals with rough skin and long dull hair. The animals should be square-shaped, with
well-sprung ribs and straight legs.

Production practices

Tethering or Staking -This is one of the most common methods of raising cattle by small farmers who

have a few head of cattle. The animals need to be moved several times throughout the day.
Unfortunately, the wide- spread mono-cropping and large-scale production of cash crops have resulted in
the reduction or loss of pasture areas formerly allotted for tethering of animals.

Stall Feeding or Zero Grazing – Also known as Cut and Cany System. Animals are completely confined in

stalls. Feed is carried to them and fed in the stall.

This practice promotes wise use of land. Pasture areas can be divided into a cash crop production area
and a forage production area thus income generation can be derived from crops and livestock. Nutrient
cycling can also be enhanced

Housing
Cattle sheds are usually constructed using local materials such as bamboo, nipa and coco lumber.
A 1.5-sq m area (0.75 m × 2 m) per animal is necessary for shelter. A 5-sq m fenced area for exercise is
advisable. If possible, the shed flooring should be cemented or elevated for good drainage and easier
removal of manure. The roof of the shed should be at least 3 m high. Feeding troughs and waterers should
be provided.

If complete confinement of several animals will be practiced, as in the zero grazing, each stall should
measure 1.5 × 4 m which can accommodate the feeder stock during the entire fattening period.

Beef cattle feed

Beef cattle can utilize roughages of both low and high quality, including pasture forage, hay, silage, corn
(maize) fodder, straw, and grain by-products. Cattle also utilize nonprotein nitrogen in the form of urea and
biuret feed supplements, which can supply from one-third to one-half of all the protein needs of beef
animals. Non-protein nitrogen is relatively cheap and abundant and is usually fed in a grain ration or in
liquid supplements with molasses and phosphoric acid or is mixed with silage at ensiling time; it also may
be used in supplement blocks for range cattle or as part of range pellets. Other additions to diet include
corn (maize), sorghum, milo, wheat, barley, or oats. Fattening cattle are usually fed from 2.2 to 3.0 percent
of their live weight per day, depending on the amount of concentrates in the ration and the rate at which
they are being fattened. Such cattle gain from 2.2 to 3.0 pounds (1.0 to 1.4 kilograms) per day and require
from 1.3 to 3.0 pounds (0.6 to 1.4 kilograms) of crude protein, according to their weight and stage of
fattening. Up until the early 1970s, when the practice was prohibited, fattening cattle were given
the synthetic hormone diethylstilbestrol as a supplement in their feed or in ear implants. The use of this
synthetic hormone results in a 10 to 20 percent increase in daily gain with less feed required per pound of
gain. Synthetic vitamin A sources have become so cheap as to permit the use of 10,000 to 30,000
International Units per day for cattle being fattened for market (finished) in enclosures bare of vegetation
(drylots) used for this purpose. The economics of modern cattle finishing encourages the use of all-
concentrate rations or a minimum of roughage, or roughage substitutes including oyster shells, sand, and
rough plastic pellets. Corn (maize) silage produces heavy yields per acre at a low cost and makes excellent
roughage for beef-cattle finishing.
Beef cows kept for the production of feeder calves are usually maintained on pasture and
roughages with required amounts of protein supplement and some grain being fed only to first-calf heifers
or very heavy milking cows. Most beef cows tend to be overnourished and may become excessively fat and
slow to conceive unless they happen to be exceptionally heavy milkers. Most pregnant cows go into the
winter in satisfactory condition and need to gain only enough to offset the weight of the fetus and related
membranes. They can therefore utilize coarser roughages, having a total daily crude protein requirement of
from 1.3 to 1.7 pounds (0.58 to 0.76 kilogram). Daily vitamin A supplement at the rate of 18,000 to 22,000
International Units per cow is advisable unless the roughages are of a green, leafy kind and the fall pasture
has been of excellent quality. Feed requirements for bulls vary with age, condition, and activity, from 2.0 to
2.4 pounds of crude protein per day; from 25,000 to 40,000 International Units of vitamin A; and during
breeding periods nearly the same energy intake as calves or short yearlings being finished for market, the
main feeding requirement being to prevent their becoming excessively fat.

All cattle require salt (sodium chloride) and a palatable source of both calcium and phosphorus, such as
limestone and steamed bone meal. Most commercial salts carry trace minerals as relatively cheap
insurance against deficiencies that occasionally exist in scattered locations.

Beef cattle management

Beef production has become highly scientific and efficient because of the high cost of labour, land,
feed, and money. Most brood-cow herds, which require a minimum of housing and equipment, are
managed so as to reduce costs through pasture improvement and are typically found in relatively large
areas and herds. Other aspects of management include performance testing for regular production of
offspring that will gain rapidly and produce acceptable carcasses and the use of preventive medicine, feed
additives, pregnancy checks, fertility testing of sires, artificial insemination of some purebred and
commercial herds, protection against insects and parasites, both internal and external, adequate but not
excessive feed intakes, and a minimum of handling.

Calving of beef cows is arranged to occur in the spring months to take advantage of the large
supplies of cheap and high-quality pasture forages. Fall calving is less common and occurs generally in
regions where winters are moderate and supplies of pasture forage are available throughout the year.
Calves are normally weaned at eight to ten months of age because beef cows produce very little milk past
that stage and also because they need to be rested before dropping their next calf. Feeder calves sell by
the pound, so that weight for age is even more important than conformation or shape. Consequently,
crossbred cattle are used; their hybrid vigour results in greater breeding efficiency and milk production on
the part of the dam, as well as greater birth weight, vigour, and gaining ability on the part of the offspring.

Beef cows are normally first bred at 15 to 18 months. The gestation period is 283 days, and the
interval between estrus, or periods in which the dam is in heat, is 21 days. Cows should produce a living
calf every 12 months. Pasture breeding, in which nature is allowed to take its course, calls for one mature
bull for every 25 cows, whereas hand breeding, in which control is exercised by the breeder, requires half
as many bulls. Artificial insemination permits one outstanding sire to produce thousands of calves annually.

Activity 1.
 1.. Discuss Livestock farming

2. Identify different breeds of cattle and describe their characteristics

Online references: Beef Cattle & Meat Production | National Agricultural Library | USDA, Cattle Breeds:
The Best for Milk and Meat • Insteading, Cattle and land management practices - NT.GOV.AU
Lesson 2. Hog Raising
Objectives:
1. Discuss how to start hog raising
2. Describe the hog management
3. Enumerate the different kinds of pigs for meat type and breeding
4. Describe the proper selection gilts and boar

Online Reference:
https://www.pork.org/facts/pig-farming/major-swine-breeds/

How to Start a Hog Raising Business

Hog raising in the Philippines has been a profitable business
for Filipinos through the decades. Its popularity is evidently seen
among backyards of rural families. An average Filipino family usually
raises a small number of pigs to augment their daily needs. While both
parents are busy with their work, children may help in raising a few
piglets until they reach their marketable age. No wonder, more hogs are
produced in backyards compared to commercial piggeries.

Location Requirements and Recommended Layout for Piggeries

Construction of Hog Houses
Facilities and Equipment
Feeding Management
Health Management
Ecological Implications
Business Registration Requirements
Technical Assistance
Despite the challenges facing the swine industry (e.g. diet relying heavily on expensive
concentrates; susceptibility to numerous diseases and parasites), still many people are venturing into this
enterprise. This material hopes to bring appropriate information to interested producers / raisers so that
they may realize profitable production and improve the quality of their lives.

Acquiring Starter Pigs for a Grow-out

Production System A grow-out production system is a
system that involves buying young pigs (usually around
12-20 kg each) and feeding them to market weight.

The key to success in a grow-out operation is

to acquire starter pigs at those times when
opportunity for profit is favorable. Over a hog cycle,
profit prospects are best when farm gate prices are rising.
Based on historical performance, profit will be higher from
November to February. Therefore, starter pigs raised starting August up to November will likely fetch higher
farm gate prices and better profits per head sold.

Advantages and Disadvantages of Engaging in a Grow-out Operation

Advantages:
• Rate of capital turn-over is relatively fast compared to farrow-finish
operations. The period from start-up to first pay check is
approximately 1 year with sow herds but only 3 1/2 to 4 months with
grow-out operations.
• Specialized labor and demanding management needed by breeding herds and newborn pigs are avoided.

• The cost for halting operation is relatively smaller with grow-out operations. The loss associated with
shutting down is the cost of idle buildings and equipment. This contrasts with a sow-litter operation, which
faces serious problems in replacing breeding stocks and a long start-up period.

As important as when to buy is the matter of WHERE and HOW. It is best to establish a good relationship
with a reputable supplier of starter pigs. During scarce supply period, a reliable supplier should be able to
give you a steady supply of starter pigs at reasonable prices.

Disadvantages:
• There are significant expenses involved which will include a transport fee and in some cases,
commissions from sales agents who help in sourcing starter pigs when supply is scarce.

• There is some production “penalty” for purchased starter pigs. When young pigs are amassed from
various sources, co-mingled and sorted before shipment to their final home, gender uniformity will be
lacking and the threat of disease increases.

• The price of starter pigs is highly variable and highly influenced by current market prices. Therefore,
profits from feeding purchased pigs are likely to be quite favorable in a period of rising farm gate prices.
Losses may likewise be multiplied in a period of falling prices.

Location Requirements and Recommended Layout for Piggeries

• A piggery must be located outside urban areas.
• It must be located at 25 m. radius from sources of ground and surface drinking water.
• Medium and large scale piggery must be at least 1,000 m. away from built-up areas (residential,
commercial, institutional, and industrial).
• There should be a dry lot area of 1.86 – 2.79 sq m. per sow; 0.74 – 1.12 sq m. per head of pig under 100
lbs; 1.12 – 1.86 sq m. per head of fattening hogs, 100-200 lbs; and 2.32-3.25 sq m. per boar.

Construction of Hog Houses

• Hog houses must be constructed properly to ensure the pigs’ maximum growth. A poor one will certainly
increase disease problems easily.

• For a small or backyard operation, cheap and locally available materials such as bamboo and nipa may
be used.

• Hog houses should be constructed on a slightly sloping and well-drained area so that it will not become
too muddy and inconvenient to work in.

• Permanent hog houses should have concrete floors for easy cleaning and to minimize the occurrence of
parasites and diseases. Concrete floors must not be too rough to cause foot and leg problems nor too
smooth to be slippery when wet.

Facilities and Equipment

• Provide the pig house with the proper equipment such as feeders and drinking troughs. Feeders and
water troughs are best made of concrete although other materials may be used. Some people use
discarded automobile or truck tires cut in half.
Feeding Management
• Begin feeding a commercially good pre-starter ration when the pigs are about one week of age.

• The ration of the pigs should be changed at different stages of growth but the shift from one ration to
another should be done gradually in order not to upset the normal feeding behavior of the pigs. Always
allow a transition period of at least one week before making any changes.

• A starter ration is given to pigs from weaning until two months of age and weighing about 10 – 25 kgs.

• The grower ration is next given to pigs when they are 30 – 35 kgs or two months old and until they are
about 15 – 20 weeks old.

• When pigs reach 60 kg. or are about 20 weeks old, a finisher ration is given.

• In formulating a simplified ration, keep in mind that it should always contain sufficient carbohydrates,
protein, vitamins, and minerals.

• Cassava, camote, corn and corn by-products, and discards from slaughterhouses, which are abundant in
some parts of the country may be used provided they are properly cooked and dried.

• Dry feeding is practiced in commercial operations to save on labor and feeding equipment costs. Wet
feeding is practiced mostly by backyard producers.

• Provide clean drinking water at all times.

Health Management
• Always keep buildings, runways, pens, and equipment clean. Sanitize and disinfect them regularly.

• Put in quarantine or isolate the hogs that are bought recently from other sources.

• When buying breeding stock for replacement, make sure that the animals have been immunized against
prevalent diseases such as hog cholera and swine plague.

• Always seek the advice/services of the nearest veterinarian, the Office of the Provincial Veterinarian, or
the Office of the Bureau of Animal Industry (BAI).

and efficient growth, reproductive efficiency, cleanness and meat flavor and value. The first U.S. meeting of
Berkshire breeders and importers was held in 1875, with the American Berkshire Association formed
shortly after – making it the oldest swine registry in the world.
Breeds of Swine

Chester White
Chester Whites originated in Chester County, Pa., from which their name was formed. These white hogs
with droopy, medium-sized ears are known for their mothering ability, durability and soundness. Packers
also tout their muscle quality.

Duroc
The second-most recorded breed of swine in the United States, the red pigs with the drooping ears are
valued for their product quality, carcass yield, fast growth and lean-gain efficiency. They also add value
through their prolificacy and longevity in the female line. Much of the U.S. breed improvement has occurred
in Ohio, Kentucky, Illinois, Indiana, Iowa and Nebraska.
Hampshire
The hogs with “the belt,” Hampshires are the fourth-most recorded breed in the United States. Most popular
in the Corn Belt, Hampshires are known for producing lean muscle, high carcass quality, minimal backfat
and large loin eyes. Females also are known for their mothering ability, with longevity in the sow herd.

Landrace
White hogs with droopy ears, Landrace are the fifth-most recorded breed of swine in the United States.
Known as “America’s Sowherd,” Landrace females are heavy milkers and often farrow large pigs. Crossing
well with other breeds, Landrace often possess length of body, a high percentage of carcass weight in the
ham and loin and the ideal amount of finish.

Poland China
In the early 1800s, Poland China hogs originated in Ohio. Today, Poland China hogs are known for their
large frame, length of body, leanness and muscle. They also are excellent feeders, gaining well under good
care and management. They also are quiet in their disposition.
Spotted
The Spotted swine breed is characterized by large, black-and-white spots. Many breeders in central
Indiana specialized in breeding Spotted hogs through the years. Today, Spots are known for their feed
efficiency, rate of gain and carcass quality. In addition, commercial producers appreciate Spotted females
for their productivity, docility and durability.

Yorkshire
The most-recorded breed of swine in North America, Yorkshires are white with erect ears. They are found
in almost every state, with the highest populations being in Illinois, Indiana, Iowa, Nebraska and Ohio.
Yorkshires are known for their muscle, with a high proportion of lean meat and low backfat. Soundness and
durability are additional strengths.

Breeding of Swine

Crosses between native and exotic for Improvement of local breeds: Breed improvement is
important in obtaining improved and high yielding animals. The main purpose of breed improvement is to
introduce a positive characteristic into a local breed. For example: by crossbreeding an indigenous sow
with an exotic boar; the offspring is likely to inherit the body shape and good growth rate from its father and
the tolerance to environmental stress from its mother.

Pure-breeding Mating purebred individuals of the same breed. The progeny has the same genetic
makeup. The major objective of pure-breeding is to identify and propagate superior genes for use in
commercial production primarily in crossbreeding programs as well as to propagate and identify superior
females for maintaining valuable genetic material. Furthermore crossbreeding will not be worthwhile unless
superior pure bred individuals are used.

Out breeding Mating individuals of the same breed but who are less closely related than the average of
the breed. There should not be a common ancestor for at least four generation back in the pedigree of the
boar and the females with which he is mated. It is a useful mating system in purebred individuals.

In breeding Mating between individuals of the same breed but which are more closely related than the
average of the breed. This could be between as close individuals as full sibs or sire – daughter, mother -
son. Pure breeding is a special kind of in-breeding. The effect of inbreeding is the concentration of common
genes in the offspring. This high frequency of homozygous gene pairs applies to both desirable and
undesirable traits. Many undesirable traits e.g. hernia and cryptorchidism involve recessive genes thus
inbreeding perpetuates their expression phenotypically. In breeding causes decrease in litter size and
increases mortality. Inbred sows are inferior in milking and mothering ability. It delays sexual maturity in gilts
and boars. Inbred boars have less sexual libido. Inbred gilts have fewer eggs during oestrus and farrow
smaller litters than those out bred. Effect of In-Breeding Sow with newly borne litters about 12 piglets. Male
and Female piglets taken by another farmers to his home. Breeding between the same siblings. Female
giving birth about 9 piglets

Cross breeding Mating two individuals from different breeds thus introducing into the progeny a gene
combination that is different from that existing in either parent or in the breed of either parent. Cross
breeding can involve two or more breeds, depending on the desired result. The sole purpose of cross
breeding is to take advantage of the observed improvement in performance of the progeny above that of
either parent - hybrid vigour or heterosis.

Selection of Breeding Gilt It is extremely important to select a good boar since it contributes half the
quality of the herd. Areas to be consider while selecting breeding Gilt: Gilts selected to have at least 12
teats so as to accommodate a large litter Gilts to be selected from sows, which wean 9 -10 or more piglets
per litter and are known to be good mothers and first farrowing at one year of age and farrowing interval of
seven month. Select breeding gilts at weaning period, further selection should be done 5-6 months of age.
Select fast growing weaners. These will likely consume less feed per unit live weight gain. Thus less costly
to keep. Select gilts which have developed hams and comparatively light heads. The selected gilts should
have good body confirmation i.e. strong legs, sound feet etc. Gilt should not select for breeding purpose
having supernumerary and inverted teats, and fat deposited at the base of the teats Guilt must be at least 8
months old at first service. Age to breed gilts 8 months Weight of breed gilts 100-120 kg Length of heat
period 2-3 days Best time to breed in heat period Gilts – first day and Sows- Second day Number of
services per sow 2 services at an interval of 12-14 hours Period of oestrous cycle 18-24 days (Average 21
days) Occurrence of heat after weaning 2-10 days Gestation period 114 days

Selection of Breeding Boar It is extremely important to select a good boar since it contributes half the
quality of the herd. Areas to be consider while selecting breeding Boar: Boar to have sound feet with good,
full hams, uniform curve at the back and of good length.

Boar to have at least 12 nicely placed rudimentary teats so as to pass on this characteristic. Boar to be
selected from sows, which wean 8 -10 or more piglets per litter and are known to be good mothers. Boar to
be selected from the herd which is having normal sex organs, active, healthy and strong. Selection to be
done before castration i.e. at 4 weeks. Select biggest from the litter. Boar must be at least 8 months old at
first service.

Activity 2.
1. Discuss how to start hog raising

2. Describe hog management

 3. Enumerate the types pigs for meat type and describe their characteristics

4. Describe the proper selection of gilts and boar

Online references: https://businessdiary.com.ph/1076/how-to-start-a-hog-raising-business/,

https://agritech.tnau.ac.in/animal_husbandry/ani_pig_care%20mgt.html,
vikaspedia.in/agriculture/livestock/technologies-for-north-eastern-region/management-practices-for-enhancing-
productivity-of-piggery-farm, https://farminence.com/meat-pig-breeds/,
https://www.showpig.com/EDUCATION/Selection%20of%20Swine%20Breeding%20Stock.pdf
Lesson 3. GOAT RAISING
Objectives:
1. Discuss and explain the management practices of raising goats.
2. Describe and identify the different goats in the Philippines and the other breeds from other countries
Online Reference: https://goats.extension.org/tag/goat-management/,
http://www.ansi.okstate.edu/breeds/goats/.

Goat Raising Guide

The optimum potential of goat as one of the main sources of milk and
meat has not been fully tapped in ‘the Philippines. The goat is popularly known
as the poor man’s cow because children and old folks who can not afford cow’s
milk prefer drinking goat’s milk. Aside from being cheap, goat’s milk is more
digestible compared to cow’s milk.
The goat is a clean animal and its male odor is only present during the breeding season. Female goat does
not smell. Contrary to myth, goats do not eat trash. They do, however, lick the labels of tin cans to taste the
glue on the label’s back.

Goat rising is undertaken commonly by small farmers or backyard raisers. A farmer raises an
average of one to two head goats. Only a handful of commercial-scale goat farms can be found in the
country.
In a study conducted by a government agency, it was found out that goats are multi-purpose
ruminants producing 58.4% milk, 35.6% meat, and 4.3% hide, and 1.7% fiber. According to them, these
small ruminants can provide the answer to improve nutritional requirements of the predominantly rural farm
families scattered all over the archipelago.

Breeds to Raise
There are many breeds of goat worldwide but the available breeds in the Philippines are as follows:
Anglo Nubians – basically a tropical breed that was successfully adapted in the western countries. Its
distinguishing features include drooping and pendulous ears, and a brown hair or a combination of brown
and black. It has a long body that usually weighs 70-90 kilograms at mature age and produces 1-2 liters of
milk daily.
Boer – a meat type breed with distinct white body color and usually black or reddish brown from rear legs
to the head. The goat weighs an average of 90 kilograms at mature age.

Saanen – originated from Switzerland, is a pure white to off-white in color. It holds the distinction as the
highest milk producer (1.8 liters daily), that weighs an average of 70 kilograms.

Toggenburg – also from Switzerland, have distinct white markings on the face, legs and tail and an erect
ears like the Saanen. Milk production averages 1.5 liters daily.
Alpine – also of European breed has a color that ranges from off-white to red, to black. An alert breed of
medium to large size, it weighs 70 kilograms at mature age. It posses an upright ears and a straight face,
the breed produces 1.5 liters of milk daily.
Native – the breed are small, stocky and low-set. Colors range from red, white or black or a combination of
these colors. Milk production is just enough for its kids. It weighs 20 to 30 kilograms at mature age.
Selection Criteria
A. Does
1. Does should be purchased from a locality or area with similar climatic conditions;
2. Native or graded does should not be less than 25 kilograms;
3. Udder should be palpated for size, detection of lumps, and other abnormalities;
4. Teats should be uniform at length and large enough for easy milking;
5. It must have a good appetite, possessing alert eyes, and well formed pupils; and
6. Do not buy breeders from markets;

B. Bucks
1. One year old breeder or buck that have successfully mated once is desirable;
2. Acquired buck should be accompanied by pedigree records;
3. It must have a good producing line based from farm records;
4. Buck must come from doe with high twinning rate;
5. Buck must be active and ready to breed in-heat doe;
6. Replace buck, preferably, every three years;

Management
A. Housing
Whether on range or confined feeding, housing provisions are necessary. A goat house or shed
must be built to provide shelter. Goats are afraid of rain and wetness as these make them prone to
pneumonia. They also prefer sleeping in elevated platforms like a stair type arrangement. It must be well
ventilated and drained, and easy to clean. Feeding racks (silage, water, mineral and concentrate) should be
accessible to both animals and caretaker, preferably in the front of the aisle. Flooring should be provided
and elevated at least 15 degrees to facilitate cleaning and drainage. Separate pens should be provided for
lactating and dry does, kids, growers and bucks. The buck pen should be visible to breeding does yet far
enough to avoid transfer of the typical goat smell especially to lactating does when milk is to be sold.

A fenced loafing area beside the goat house must be provided (100 to 150 m2/50 hd. ), complete
with feeding racks and water troughs, to allow animals to loaf freely. Flooring of the area must be cemented
to facilitate drying. Cogon and nipa as roof materials are preferred in hot and humid areas. Ventilation is of
utmost importance. Majority of pneumonia cases can be traced to excessively warm and humid interior and
sudden changes in temperature. Allow a 0.5 to 1 ft clearance between floor to wall and wall to beam to
create an adequate circulation and to lower draft. It is desirable to maintain an interior temperature of 28 to
30°C. It has been established that above 30°C ruminants are inhibited from eating.
 Lighting may also be provided in the barns during the night. Goats consume up to 30% of the day’s
intake during the night when light is provided.

B. Fencing
Nine-eye hog wire is the cheapest and most effective fencing available locally. Posts must be
staked every 2 meters. Goats are fond of pounding their feet and scraping their bodies on the fences so it
must be sturdily built. Barbwire fencing requires a minimum of four strands so it becomes more costly
besides making goats prone to wounds.

C. Pasturing
well developed/improved pasture can carry up to 15 head/ha. When a combine grazing
confinement method is observed, provision of a developed 3 ha./50 hd. Pasture divided into 9 paddocks will
be desirable. Separate pasture paddocks should be provided for the dry doe, buck kids and growers.
Pasturing during the cool times of the day is commonly due.

D. Care of Dry and Pregnant Doe

If the doe is being milked, dry (stop milking) at least 1 Y2 to 2 months before kidding date. This will
give her enough reserve for the next lactation. Put all dry does in one compartment. One week before
kidding, place her in a separate kidding pen. This can be predicted by swelling and discharge from the
vulva, engorgement and waxing of the teats and constant lying down of the doe. Avoid any form of noise in
the kidding area. Sometimes it is necessary to help the pregnant doe during the kidding, especially to
native does bred with pure bucks because the kids are bigger. Dystocia, or difficult delivery, is common in
these cases. Be sure that the presentation is right before attempting to pullout the kid. In anterior
presentation, both front legs and head are presented and in posterior presentation, both hind limbs come
out at the same time.

Over-sized kids should be pulled out with an even, continuous pressure. In difficult cases, it is best
to see a practicing veterinarian.

E. Care of the Lactating Doe and Newborn Kids

Immediately after delivery, wipe the kid’s mouth, nose and body with a clean, dry cloth and
massage the thoracic area to initiate breathing.

Normally, the mother does this, but sometimes the mother is too weak to do it. Be sure no mucus is
clogging the airways. The kids must be able to suck within one hour. For very weak kids, feeding colostrum
through a stomach tube usually produces dramatic results.

First time mother sometime are reluctant to suckle their young due to udder pain caused by over
engorgement of milk. Restraining the doe for the first suckling will usually relieve udder pain. If colostrum in
the udder is not fully consumed by the kid, stripping (manually milking out excess) will be necessary to
prevent mastitis. The placenta must come out within 24 hours from expulsion of the fetus.
 Tie the umbilical cord with a sterile string and apply disinfectant. Allow the kids to suckle for the first
4 to. S days. If the doe is to be milked, separate the kids from the mother and start feeding using a baby
bottle (8 oz. Size), (refer to feeding guide for dosage). If the doe is not to be milked, the doe can be taken
out of the pen for feeding and returned to the kid three times a day and the whole night. This method will
ensure greater livability to the kid by not exposing it to the elements, and proper feeding of the doe. Does
weaned early (4 to 5 days) usually return to heat after 1 to 2 months.

When the doe comes into heat, introduce it to the buck, not vice-versa. Two services a day for two
days is an optimum. If the doe does not conceive, heat may return in 8 to 12 days. Higher conception is
accomplished in the secondary heat. If breeding is successful, milk production drops after one month and
the right side of the abdomen starts to fill up.

Milking
Milking periods must be established and strictly adhered. If milking is done twice a day, e.g. 6 AM
and 6 PM, the process should not be delayed or advanced. Possibly, same personnel should be used.
Goats can withhold milk, so unnecessary changes in the routine should be avoided.

Milk quickly and continuously

Milk let down can be initiated by washing the udder with lukewarm water and wiping with a clean
towel. All milking utensils, especially the milkers’ hands, must be thoroughly cleaned.

Feed concentrates during milking

This serves as incentive to the goats for them to enjoy and look forward. Contrary to popular belief,
properly drawn and processed goat milk have no offending smell. During milking, the buck should not be
near the doe to avoid transfer of the typical goat smell to the milk.

F. Care of Weanling and Growing Kids 5

Place all weaned kids in a separate pen, and if possible, according to size. If male kids are to be
raised for meat, castrate as early as possible, preferably within the first month. If female are to be raised for
milking, check for excess teats and have them removed. Horn buds usually appear within the first to third
month. De-horn when buds reach the size of a fingernail. Separate males from females at the age of four
months. Goats sometimes reach puberty at this age.

Start breeding females at 8 to 10 months. Bucks can start breeding at the same age.

G. Care of the Breeding Buck

The breeding buck must always be confined separately but always visible to the does. The buck is
the source of the typical goat smell such that direct contact with the doe must be avoided. Provide a loafing
area. One to two years old buck can make 25 to 50 doe services a year, an older buck more.

H. Breeding
Does reach puberty from 4 to 18 months. Best breeding age will be 10 to 12 months, depending on
desired weight. Limit yearling buck services to 25 doe services/year. Older bucks can cover up to 75/year.
Buck to doe ratio is 1 :25.
Signs of Heat or Estrus:
1. Mucus discharge from the vulva, causing matting of tail hair.
2. Uneasiness, constant urination, lack of appetite and bleating.
3. Seeks out or stays near the buck and lets herself be mounted.

When breeding, always introduce the doe to the buck, not to the doe herd. Particularly when bucks
have not been used for a long time, it will be dangerous to mix it with a herd of pregnant does for d1ey will
breed indiscriminately. Two to
four breedings during the heat period will suffice.

It is highly impractical if not economical to raise pure breed goats, unless the main purpose is to sell
breeders. The preferred method will be to upgrade local native or grade does with pure bucks. Crossbreeds
usually perform better than pure ones under local conditions. Infusion of two or more bloodlines into the
native doe will elicit a better product due to hybrid vigor. Three-way crosses between the native, any of
three Occidental breeds and the Nubian has produced
a greatly superior animal than any of the three under our conditions. Higher milk production should be the
main consideration for it will not only mean bigger kid but also more milk for human consumption. A
maximum infusion of75% foreign bloodline must be observed to retain the natural resistance of the native.
Never practice inbreeding unless fully knowledgeable in breeding techniques. On the other hand, intensive
culling, especially in milking herds, will largely be beneficial.

Dystocia is very common in crossing natives with large pure breeds due to the invariably large size of the
unborn kids. Crossbreed birth weights of up to four kilos for multiple births and up to six kilos for single
births have been observed
while native birth weights reach only 2 and 4 kilos for multiple and single births, respectively. Thus, in
crossbreeding, large native does with a minimum weight of25 kilos or more and those that have given birth
at least once, should be used. Providing human assistance during birth will also be of help in saving kids,
but this should be done only when necessary.

Anestrus, or failure to come in heat, is a common problem most particularly with high-producing does.
Vitamin, mineral and other nutrient deficiencies, infections of the genital tract and hormone deficiencies are
some of the various causes. Several hormones, like prostaglandin, progesterone sponges and implants
and pregnant mare serum (PMS) have been used with varying rates of success. Routine administration of
oxytocin right after kidding and before weaning (5 days) aids in faster expulsion of the placenta, uterine
fluids and in the rapid regression of the uterus. Routine Vitamin A, D & E injections to breeding herds also
contribute to reproductive well being.

Fifty percent of breeding problems can be traced to the buck used. Routine check up of the bucks’
health condition, especially of the , genito-urinary tract, should be done. Preputial scraping, blood tests
and , sperm motility tests are some very useful procedures to follow in , successful buck management.
Always consult a trained veterinarian to do these tests.
I. Other Management Practices
1. Hoof Trimming – Goats’ hooves under confinement are usually overgrown. Trimming is then required. A
rose pruner and a small curved knife are adequate tools. Cut excess hoof until level with the frog (white-
centerpart). Untrimmed hooves will cause lameness and make it prone to foot rot. Bucks refuse to mount
when having sore feet.

2. Dehorning – Especially in milking herds, dehorning is essential. A dehorned animal is more docile than a
horned one. It will also eliminate unnecessary wounds due to fighting. Dehorn when horn buds appear (2 to
4 mos.) using hot iron cautery. A Y2 inch GI pipe is an effective and cheap material for cauterizing.
Chemical cautery is not preferred because kids tend to lick one another and may therefore lead to
cauterized or burned tongues.

3. Castration – Castration of unwanted male goats is preferable within the first month of age. The testicles
at this age are still not developed; thus there is lesser bleeding and stress. Castrated males grow faster
than uncastrated males and are free of the goaty male odor.

4. Tattooing, Ear Notching and Other Forms of Identification – In order to keep track of individual animals, a
positive identification are needed. No recording is possible without this. Ear notching is done more
commonly because of permanence and easy identification. Refrain from using plastic tags. Tattooing
causes no deformities but requires special tools that may be costly.

5. Recording – For a good breeding herd program, a proper and well-kept recording system is necessary.
The record reflects all the essential data of individual animals.

Goat Reproduction Puberty and Sexual Maturity

Other Breeds of Goat

Kiko Buck with marking harness.

 The male goat is called a “buck” or “billy.” If he is castrated, he is called a “wether.” Male goats up
to 12 months of age are sometimes referred to as
“bucklings.” Adult male goats can weigh anywhere
between 100 to 350 pounds, depending on their
breed, health and nutritional status. Although they
can come into puberty and breed does as early at 4
months of age, waiting until a buck is a year of age to
start using him for breeding is best. The number of
does a buck can breed during the breeding season is
often referred to as “Buck Power” (Noble, 2004).

At 1 year of age, the buck should service no

more than 10 does at a time (in one month). When he is 2 years old, he should be able to service 25 does
at a time. At the age of 3 and older, he can breed up to 40 does at one time, as long as his health and
nutritional needs are met. The number of does a buck can service at one time also depends on individual
sex drive of the buck, the terrain of the land and if he is managed by a hand- or pasture- mating system.
The buck has the greatest genetic impact on the herd and should be well taken care of at all times.

Day length has an effect on reproduction in the buck and the doe. Bucks have the highest libido (sex drive),
fertility, and semen quality and volume in late summer and fall, the same time that of the doe (Senger
1984; Wildeus, date unknown). As the photoperiod, or day length, gets longer, less sperm is made and
more abnormal sperm cells are found in the semen. During the fall, the endocrine system also increases
levels of the sex hormones, testosterone and luteinizing hormone (Ritar,1990).

Doe.
The female goat is called a “doe” or “nanny.” Up to the age of 12 months, she is sometimes referred to as a
“doeling.” The doe can reach puberty between 4 to 12 months of age, depending on the breed, season of
birth, level of feeding/nutrition, and overall health status. Under-feeding can lower her chances of getting
pregnant and having kids and can also reduce milk production after having kids.The genetic makeup of the
animal also determines when puberty occurs in the female. Puberty is reached when the female exhibits
her first heat (estrus) and ovulation.
Estrus, or heat, is the period in which the doe will stand and allow the buck to breed her. This phase of the
reproductive cycle may last between 12 to 36 hours.
The period from one heat cycle to the next is referred
to as the estrous cycle. In goats, the estrous cycle
occurs every 18 to 24 days, or 21 days on average.
Does that are in heat may exhibit signs of mucous
discharge from the vulva, swollen vulva, bleating,
frequent tail wagging, pacing down the fence line and
standing in heat. The doe can be bred when she has
reached 60 percent to 70 percent of the
average adult weight for her breed (80 pounds for an
average Boer doe for example). Does that are bred
too early may have problems during kidding (dystocia
– kidding difficulty), and/or their future reproductive
performance may be harmed.

The gestation period, or length of pregnancy, of the doe ranges between 145 to 152 days, or 150 days
(5 months) on average, and under normal circumstances, the doe can have multiple births (twins, triplets
and rarely, more). For more information on reproduction, you can return to the table of contents
at: http://www.extension.org/pages/19565/goat-reproduction.

Breeds
 One of the first decisions about raising goats is which breed or breeds to raise. As a beginning goat
producer, you need to identify specific breeds by name, appearance, and general characteristics. Note that
the characteristics listed are what the breed is known for, but within
each breed there is a great deal of individual variation. For
instance, some individuals within a fast-growing breed will actually
grow more slowly than some individuals of a slow-growing breed.
Likewise, some individuals within a high milk-yielding breed will
actually have lower milk yields than some individuals of a low milk-
yielding breed. Therefore, it is very important to select stock by their
individual merits and not simply by the breed.

 BOER
If you're looking for an economical meat animal or are interested in making a little extra mon
breeds in the U.S.


CASHMERE
Cashmere is the downy undercoat produced by all goats
and harvested by brushing rather than shearing.
Cashmere goats aren't a specific breed, but not all goats
have what it takes to produce cashmere on a commercial
scale. Goats raised for cashmere production have been
selectively bred to produce high quality cashmere in
significant amounts. Still, it takes four goats about a year to
produce enough cashmere for a sweater.

ALPINE
This dairy breed originated in the French Alps, and can thrive in nearly
any climate. They are the highest producing milkers, with top goats
producing up to two gallons per day. Because of the amount of milk
they produce, these goats have high nutritional needs and their diets
must be monitored closely. PJ Jonas, who raises Alpines to provide
milk for her family of 10 and runs a goat product business, says this
breed is quiet and curious and tolerates humans well.

LA MANCHA
La Mancha goats are born with very tiny ears. They are good milkers, producing milk with high protein and
butterfat content. One of the big advantages of this breed is that
they can be milked for two years without freshening. They are
generally easy-going, cooperative, and sturdy.

NUBIAN
Nubian goats are easily recognizable due to their long, floppy ears, and convex "Roman nose" muzzle.
Because of their Middle Eastern heritage, this breed can thrive in hotter climates than other dairy goats,
and they have a longer breeding season. Although they don't produce as much milk per goat as other
breeds, Nubian milk is very high in fat content. This breed is also raised for meat, or for both meat and
dairy.

NIGERIAN DWARF
This small dairy breed has big personality! They are often used for showing as well. Deb Miller raises
Nigerian Dwarf goats and says she gets about a quart of milk per goat at each milking. Learn more about
these goats and Miller's ranch in the link below.

SPANISH
When the Spanish came to the Americas in the 16th century, they
brought goats with them. However, even though many goats in the
U.S. have Spanish lineage, there are few purebred Spanish
goats. These meat goats are excellent foragers, and will climb a tree for the last leaf if they have to. They're
good mothers, easy birthers, hardy, and resistant to many parasites.

KIKO
This meat goat from New Zealand is easy to raise, grows to market weight quickly,
feral goats with dairy goats in the 1980s. The goal was survivability and growth rate. Th
meat production with mothering ability.

Activity 3.
1. Discuss and explain the management prctices of raising goats
 2. Describe the and identify the characteristics of goats in the Philippines and other breeds from other
countries

Online Reference: https://goats.extension.org/tag/goat-management/,

http://www.ansi.okstate.edu/breeds/goats/., https://www.agriculture.com/family/living-the-country-
life/12-popular-goat-breeds
Lesson 4 Poultry Raising
Objectives:
1. Discuss chicken raising and describe the breed of chicken according to purpose.
2. Explain the chicken care practices.
3. Describe the stages of poultry production and elaborate the biosecurity measures for small-scale and
backyard poultry farms

Chicken Raising
Chicken is the most exploited species of poultry, which is utilized for food production in the whole
world, Scientific researchers have been done on this species for past centuries
and it is still the focus of present and future experimentation. In the Philippines
chicken rank first, while ducks rank second in economic importance as source of
meats and eggs.

Breed of chicken can be classified by its utility. This is based on the purpose
for which the breed or variety is most efficient.
Egg Class – the breed belonging to this class is characterized by their
comparatively small size. They lay white shelled eggs, very active and nervous
temperament, they are non –sitters.

Meat Class- to this class belong the breed that are large, slow movement, quite and gentle indisposition.
Geneticist of the past describe them as relatively slow maturing which may not hold true anymore with the
present meat breeds.

General Purpose Class-Breeds of chicken in this class are medium size good laters and the as fast
growers. They are not nervous as the egg class but much more active than the meat class

Fancy class- The breeds under this class maybe characterized as possessing decided beauty of fumage
or

for having a rare unusual appearance. Most of them are raised chiefly as ornamentals or pets by hobbyist,
regardless of their value as source of food. Examples Frizzle, Bantams, long tailed
Fighting Class- Since this sport is now legalized in the Philippines it should revolutionized our original
vision that fighting cock breeds has no place for our study.
CHICKEN CARE PRACTICES
 AVIAN Pest (New castle Disease)
 Cause – Virus
 Transmission:
 Direct contact with the nasal and mouth discharges of infected birds
 Airborne
 Through mechanical means such as being carried by sparrows (maya) predators or other birds
 Human being transmit thye disease through infected clothes and shoes
 Signs
 In young birds gasping, coughphing, rattling of the wind pipe, hoarse chirping, paralysis, walking
backyard and circling
 In adults, coughing and occasional paralysis, abrupt drop in egg production soft shelled eggs,
greenish watery diarrhea
 PREVENTION: Vaccination. Consult your veterinarian for a program suited to your operation
 TREATMENT: There is no treatment for the disease. In case of outbreak, the following measures
could be adopted to minimized its further spread and effect control of the disease.
 Isolate sick birds quickly
 Quarantine the area by regulating persons entering the disease-affected premises of from other
farms as well as from one poultry house to another
 Revaccination of the birds if titer (detected by serological test.
 Thoroughly dis-infect houses and premises before occupancy. Allow to dry
 Bury dead birds deeply or burn
 Chronic Respiratory Disease (CRD)
 Cause: Mycoplasma organism or pleuropneumonia like organism (PPLO)
 Transmission:
 CRD organism or egg-borne; contracted exposure with infected flock
 Airborne transmission
 Signs:
 Tracheal rales, sneezing coughing watery or sticky discharged from the nostrils
 Foamy exudates in the eyes
 Feed consumption is reduced and the birds lose weight.
Stages of Poultry Production
Table 1. Five Stages of Layer Operation
Stage Age
Brooding 1 – 6 weeks
Growing 6 to 12 weeks
Pullet 12 to 20 weeks
Laying 20 to 120 weeks
Replacement Process 80th weeks

Table 2. Standard Weights for Leghorn and Rhode Island Crosses From Age 6 through 20 weeks
Age of Bird (weeks) Leghorns (pounds) Rhode Island Crosses (pounds)
6 1.01 1.24
8 1.39 1.7
12 2.3 2.5
16 2.49 3.15
20 2.87 3.6

Table 3. Appropriate Feeds to Growth Stage

Type of Poultry Feed Recommended Protein Content (%) Age of Bird
Layer Starter 20 Day Old-6 weeks
Layer Grower 18 7-12 weeks
Pullet Developer 141 3-20 weeks
Layer 18 21 weeks-Laying
Table 4. Succeeding Vaccination and Medication Periods.
Age of Birds Disease Prevented Type of Application
3-4 days1 Newcastle Disease Intra-nasal/Intra-ocular Vaccine
4 weeks 2 Fowl-pox Wing Web Vaccine
6 weeks 3 Internal parasites Medication added in

Feed/Water
1. Repeat treatment on the 6th, 12th and 18th week periods. During these three period Repeat treatment
on the 6th, 12th and 18th week periods. During these three periods, the vaccine is administered in the
drinking water.
2. Repeat treatment during the 18th week period.
3. Repeat treatment during the 20th week period. Biosecurity Measures For Small-Scale and Backyard

Biosecurity Measures For Small-Scale and Backyard Poultry Farms

1. Poultry houses should be constructed to withstand super typhoons (150 mph) and located at least 50'
away from residential areas.
2. Birds from brooding to laying stages must have no direct contact with other free-ranging poultry and wild
birds. Place feeders and waterers inside the poultry house so as not to attract outside birds.
3. Limit visitors and acquaintances to the farm. Do not allow any type of vehicle to come close to or park
near the facility.
4. Report any high incidence of sick or dead birds immediately to the Animal Health Section of the GDOA at
300-7965/66 or Office of the director GDOA at 300-7970. You can also inquire at the CNAS E & O at 735-
2145.
5. Maintain cleanliness and sanitation both inside the poultry house and the premises. Disinfect poultry
houses in between periods of replacement of stocks

Activities:
1. Discuss chicken raising and describe the breed of chicken according to purpose.

2. Explain the chicken care practices.

3. Describe the stages of poultry production and elaborate the biosecurity measures for small-scale and
backyard poultry farms

https://www.roysfarm.com/poultry-raising/
https://www.thepoultrysite.com/articles/broiler-care-practices
https://animals.mom.com/different-breeds-of-broilers-6516953.html