The various types of farming procedures of poultry, reproduction, feeding, vaccination and artificial insemination in poultry. Egg processing

1. BEEDING MANAGEMENT
By - HARSHIKA

32. (Age in weeks)
Chick
(0-8)
Grower
(9-15)
Pre-layer
(16-18)
Layer Phase-1
(19-34)
Layer Phase-2
(35-72)
Protein (%) 20.00 17.00 17.00 19.00 17.50
M.E. (Kcal/kg) 2750 2550 2550 2550 2500
Linolenic acid (%) 1.40 0.10 1.20 1.40 1.20
Lysine (%) 1.10 0.80 0.80 0.88 0.75
Methionine (%) 0.50 0.40 0.45 0.50 0.40
Methionine + Cystine
(%)
0.75 0.60 0.65 0.73 0.62
Calcium (%) 1.10 1.10 2.50 3.80 4.00
Available Phosphorus 0.45 0.45 0.45 0.45 0.42
Sodium (%) 0.20 0.18 0.20 0.20 0.20
Vitamin A (IU/kg) 20,000 16,000 20,000 20,000 20,000
Vitamin D (IU/kg) 4,000 3,200 4,000 4,000 4,000
Vitamin E (mg/kg) 60 40 60 60 60
Vitamin K (mg/kg) 4.00 3.20 4.00 4.00 4.00
Riboflavin (mg/kg) 20 50 20 20 0
NUTRIENT REQUIREMENTS OF LAYER BREEDER OF DIFFERENT AGE GROUPS

45. SEMEN VOLUME AND SPERM CONCENTRATION IN
DIFFERENT SPECIES OF POULTRY
SPECIES VOLUME(ml) SPERM
CONCENTRATION
(million per ml)
NEED OF SPERM
CONCENTRATION PER
INSEMINATION
(million)
Broiler type
chicken
0.7 3500 150-200
Layer type
chicken
0.5 4000 150-200
Tom 0.25 9000 300
Gander 0.6 2500 250
Drake 0.3 4000 300

48. PROCESSING
FUNCTIONS

49. EGG GRADING

50. CANDLING OF EGGS FOR VISUAL
INSPECTION
BLOOD SPOTS DOUBLE YOLKS

55. LABELLING GRADES AND NUTRITIONAL FACTS
Both size of eggs and level of quality are printed on carton. Most fresh eggs are signified by an A or AA
grade. Each plant has its own individual code that should be printed on every carton. KEEP REFRIGERATED
label should be put on every package. Refrigeration helps reduce growth of Salmonella or other bacteria.