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BROODING MANAGEMENT

BROODING MANAGEMENT. THE CRITICAL PERIOD. Present by : JIRAWAT SEETHAO Technical Service Charoen Phokphan Food Public Company Limited. The objective of proper brooding is to develop appetite as early as possible. Back To The Basic. Houses Preparation and Biosecurity.

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BROODING MANAGEMENT

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  1. BROODING MANAGEMENT THE CRITICAL PERIOD Present by : JIRAWAT SEETHAO Technical Service Charoen Phokphan Food Public Company Limited

  2. The objective of proper brooding is to develop appetite asearly as possible.

  3. Back To The Basic • Houses Preparation and Biosecurity. • Chick Quality and Transportation. • Feed Quality and Feeding. • Water Quality and Drinker. • Management and Knowledge.

  4. THE FIRST 48 HOURS: • Maximize • Immunity • Performance • Livability To achieve all of them come from yolk and feed consumption.

  5. THE FIRST 48 HOURS: • Proper • Temperature • Humidity • Feeding programs • water management • Air quality are also essential components of brooding to avoid stress.

  6. THE FIRST 48 HOURS: • It is essential to assess and correct early management problems to achieve full genetic performance potential and maximum immunity.

  7. Building Performance • Proper management during the first 48 to 72 hours of a broiler chicks life is critical to: • maximize immunity, • performance and • livability.

  8. Building Performance • Chickens yield breeds in particular are still developing • Theimmune system, • Thethyroidglandand • Intestinal tract

  9. Building Performance • The thyroid gland is responsible for producing thyroxine (and ultimately, T3), a hormone involved in : • protein synthesis • growth • development of the skeleton • development of the nervous systems • tolerance of stress.

  10. Building Performance • They help form the basis of performance that reaches the genetic potential. • It is essential to protect the development of these organs through stress-free early management.

  11. Building Performance • Damage to these systems will irreversibly affectgrowth and feed conversionfor the life of the flock.

  12. Building Performance • Avoiding stress through proper management is critical because stress induces the release of immunosuppressing hormones called corticosteroids. • It can also encourage the growth of unwanted pathogens such as salmonella or campylobacter.

  13. Building Performance • Stress can turn very minor infections into life and performance-threatening infections.

  14. Environmental Factors to ConsiderWhen Brooding Chicks

  15. Thermoneutral Zone • The thermoneutral zone is the place where the • temperature • humidity • Ventilation interact to produce a chick that is neither heat nor cold-stressed.

  16. All 3 components are significant

  17. Temperature • Ambient Temperature (Air Temperature) • Effective Temperature (Chick Feel)

  18. Temperature • Maintain the correct temperature. • This factor is crucial in chick brooding, especially during the first seven to ten days of the chick's life.

  19. Temperature • Early in life, the chick is poorly equipped to regulate its metabolic processes to raise or lower body temperature. • Chilling or overheating during this crucial period can be disastrous.

  20. Temperature • Death is often the result of temperature extremes, but chilling or overheating can damage young chicks without causing death.

  21. Temperature and Chick Physiology • Temperatures of 35 °C or higher cause a highly significant drop in cardiac output and blood pressure.

  22. Temperature and Chick Physiology

  23. Temperature and Chick Physiology • Maintain proper temperature levels and use good husbandry practices toprevent long-term effects such as: • low growth rate. • reduced uniformity. • poor feed conversion.

  24. Recommended Brooding Temperatures by House Type and Age Table 2 • Usually measure at chick height, one foot from edge of hover • ** Usually measure at chick height

  25. Temperature • If a house is too cold, a chick's body temperature will decrease, • which can stunt its growth and/or make it more susceptible to disease.

  26. Temperature • If the house is too hot, the chick's body temperature will rise, • which can lead to dehydration problems.

  27. Temperature • Avoidance of temperature stress, either hot or cold, is key to proper development of the thyroid and gastro-intestinal tract of the young bird.

  28. Temperature • The actual environmental temperature is the single greatest determinant of chick temperature, • But it is influenced by both humidity and airflow.

  29. Humidity • Humidity is the heat transfer agent. • Sufficient humidity must be present to • transferheat tocold chicks • or away from warm chicks. • Chickens lose heat to the environment byevaporation ofmoisture primarily from the respiratory tract.

  30. Humidity • High RHincreases the apparent temperature at a particular dry bulbtemperature, • Whereas,low RHdecreases apparent temperature.

  31. Humidity • High temperatures have a moreadverse effectwhen the relative humidity is 65 percent or higher. • House is near 60 percent relative humidity,the combination of high temperature and humidity can cause serious problems.

  32. Humidity • High humidity at the wrong temperature may increase the speed at which • heat is lost from chicks in a cold environment • may cause rapid overheating in a hot environment.

  33. Humidity • The level of humidity appears to be critical for poultry. • Results show that increased relative humidity results in depressed feed consumption.

  34. Table 3 : Feed Consumtion

  35. Interaction Between Temperature and Relative Humidity

  36. Effective Temperature

  37. Relative Humidity • recommended : • first three weeks = 60 % to 70 % • next four weeks = 40% to 60%

  38. Recommend Brooding Temperature (Ross2003) Too Low OK

  39. Optimum Temperature Maximum Relative Humidity 60% Minimum Average

  40. VENTILATION

  41. VENTILATION • Air quality is critical during the brooding period. • Ventilationis required during the brooding period to maintaintemperaturesat the targeted level and to allow sufficientair exchangeto prevent the accumulation of harmful gases such as: • carbonmonoxide. • carbon dioxide. • ammonia.

  42. VENTILATION • Gases such as carbon dioxide and ammonia (in water vapor) are heavier than oxygen. • If they are present in the house, they will tend to sink to floor level, displacing oxygen.

  43. O2 CO2 + NH3

  44. VENTILATION • The result can be the dual problem of ammonia blindness due to ammonia concentration at the floor, • and ascites due to low oxygen at floor level!.

  45. Lack of Oxygen (High Co2 )

  46. VENTILATION • Establishing minimumventilation rates from one day of age will ensure freshair is supplied to chicks at frequent, regular intervals. • Stirringfans can be used to maintain evenness of air quality at chicklevel.

  47. Airflow • Airflow impacts the temperature of the chick through wind chill. • It is also needed to distribute temperature uniformly throughout the environment.

  48. Airflow • Significant airflow is necessary in stacked chicks to remove excess heat. • Too much airflow may chill chicks after placement in the houses.

  49. Air velocity and Cooling EffectMichael Garden: Aviagen 2005

  50. Estimate wind chilleffect broiler chick

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