Broiler management-for-indo09-10-2006

BROILER MANAGEMENT
JIRAWAT SEETHAO
CPF Thailand
(For Indonesia)

Back To The Basic
Houses Preparation and
Biosecurity
Chick Quality and
Transportation
Feed Quality and Feeder
Water Quality and Drinker
Management and Knowledge
Good Production

CHICK QUALITY
 Broiler placements should be
planned to ensure:
✔ Differences in age and/or
immune status of parent flocks
are minimized.
 One parent flock per broiler
flock is the ideal.
 For large farm complexes,
one production house could
be considered to be one flo
ck.

PREPARATION FOR CHICK
ARRIVAL
Litter material should be
spread evenly to a depth o
f 3–4 in (7.5–10 cm) and t
hen levelled and compacte
d in the brooding area.
 The necessary equipment
must be assembled in the
appropriate configuration.

ARRIVAL
 Equipment in the house
(i.e., feeders, drinkers, heate
rs and fans) should be arran
ged to allow chicks to mainta
in body temperature without
dehydration and to find feed
and water easily.
 Configuration will depend
on the brooding system and
on other equipment being us

ARRIVAL
 Supplementary feeders
and drinkers shouldbe
placed in close proximity t
o the main systems.

ARRIVAL
Houses should be pre-heated
for a sufficient period to achieve
target house and litter temperat
ures prior to chick arrival.
Temperature should be
monitored regularly to ensure a
uniform environment exists thro
ughout the whole brooding area
.

WATER AND FEED
Prior to chick delivery, a
final check must be made
of feed and water
availability and distributio
n within the house.

WATER AND FEED
 Drinker lines should be
flushed and sanitized prio
r to bird arrival.
 The water quality, purity,
and temperature must be
checked in advance.
 Water should be within
the correct temperature
range (65–75ºF; 18–24ºC).

WATER AND FEED
Contaminated water can
spread disease and cause
diarrhea, leading to dehyd
ration and death in young
er flocks.
All chicks must be able to
eat and drink immediately
on placement in the
house.

WATER AND FEED
Ideally, the chicks should
be placed at the farm and
provided water and feed i
n less than 8 hours from ti
me of hatch.
 Longer delays could lead
to dehydration and chick
weight shrinkage.

WATER AND FEED
If the chicks have been in
transport for a long period
(3 hrs. up), providing wate
r for the first 3 or 4 hours,
and then providing feed is
suggested.
It is imperative that chicks
be encouraged to
consume water as soon as

WATER AND FEED
 add some sort of
sweetener substance, like
sugar to the water (4% sol
ution) for the first few hou
rs of life.
The sugar helps to
replenish the depleted
energy in the chicks, and
may stimulate the chicks t

WATER AND FEED
 The sweet water can also
may loosen up the impacted
intestine and prepare the gut
linings for the incoming feed
.
After the addition of sugar,
it is recommended to add a v
itamin supplement to the wa
ter for the first three days of
life, to boost the chicks' vitali

WATER AND FEED
 With the exception of
water vaccination time,
drinking water must be ad
equately chlorinated.
The chlorine level at the
drinker level should be
1PPM-nipple drinkers,
 2PPM-plasson drinkers,
and

WATER AND FEED
 A newly hatched chick is
85% water. When 10% of this
water is lost, it becomes a cu
ll chick, and when there is 20
% dehydration, the chick coul
d die.
It is important to hydrate the
chick adequately and
promptly.
This will promote feed
consumption and better

WATER AND FEED
 If water and feed are
consumed in sufficient am
ounts and correct broodin
g temperature and air qua
lity are provided,
A broiler chick should be
able to quadruple(4x)
the post-hatch body weigh
t by seven days of age.
DOC =40g
7 Days=160g

WATER AND FEED
 To monitor if
chicks are
consuming ade
quate feed, it is
recommended
to select chicks
and palpate thei
r crops.
 The crops
should be quite
full.

How to achieve 4x
body weight
1 Proper Feed Allocation
X X
OK

How to achieve 4x
body weight
2.Light Intensity at lease 20
lug at feeder level
X

How to achieve 4x
body weight
3. Water available all time

How to achieve 4x
body weight
4.Temperature adjust
properly

How to achieve 4x
body weight
5.Ventilation

WATER AND FEED
If the crop feels half empty or
empty,
there must be something wrong
in the management, and the
above-discussed points must be
reviewed very carefully.
 It is never too late to act and
make corrections, but a
problem must be detected befor
e it can be corrected.

WATER AND FEED
Supplemental feeders
should be filled and
placed in the brooding are
a in a proper ratio (e.g. wit
h box lids – 1/100 chicks).

CHICK PLACEMENT
If the mixing of chicks from
different age breeder flocks is u
navoidable, chicks should be gr
ouped by breeder age as much
as possible
Ensure light intensity and
duration are set prior to chick ar
rival (2.5 foot candles / 25 lux;
23 hr).

CHICK PLACEMENT
Expected delivery time of
chicks should be
established so they may b
e unloaded and correctly p
laced as quickly as possibl
e.

CHICK PLACEMENT
The longer chicks are in
transport boxes, the
greater the degree of de
hydration.
 This may result in early
mortality and reduced
growth potential.

CHICK PLACEMENT
Chicks must be tipped
quickly, gently and evenly
over the brooding area.
 Empty boxes should be
removed from the house as
soon as possible.

CHICK PLACEMENT
Chicks should be left to settle
for 1–2 hr to become accustome
d to their new environment.
After this time, a check should
be made to see that all chicks h
ave easy access to feed and wat
er and that chicks are active.
Adjustments should be made to
equipment and temperatures
where necessary.

CHICK PLACEMENT
These checks should be
made every 4–6 hr after plac
ement for the first 24 hr.
From two to three days of
age, existing feeders and
drinkers should be repositio
ned and adjusted and additio
nal ones introduced as the ill
uminated area is increased.

CHICK PLACEMENT
During the early brooding
period, feed should be
provided in crumble form
on supplemental feeders (
1/100 chicks) so chicks ha
ve easy access.

CHICK PLACEMENT
 Mechanical feeders should
also be charged before arriva
l.
Remove 1/3 of the
supplemental feeders on
each of days 8, 9 and 10.
 Chicks should be gradually
trained to the main feeding s
ystem within the first 10 day

BROODING
MANAGEMENT
THE CRITICAL POINT

BROODER
MANAGEMENT
The objective of proper
brooding is to develop ap
petite as early as possible.
Feed intake will be
reduced if chicks are kept
at temperatures greater th
an those appearing in Tab
le 2.2

BROODER
MANAGEMENT
(Ross2003)
Temperature at RH of 60%. See also Table 2.3,

BROODER
MANAGEMENT
Two basic practices for
brooding broilers are:
 Spot brooding
 Whole/partial house
brooding
Both systems are effective
in getting chicks off to a
good start if managed pro
perly.

BROODER
MANAGEMENT
 Brooder guards may be
employed to assist in
controlling early chick move
ment.
 The contained area should
be expanded from three days
of age until finally removed b
y five to seven days.

BROODER
MANAGEMENT
 Chicks should be placed
evenly throughout the broodi
ng area.
The use of stirring fans will
enhance air quality and
uniformity of temperature an
d RH.
 Refer to Figure 2.1 for
typical spot brooding layout.

BROODER
MANAGEMENT
Heat is provided by
conventional canopy
brooders.
For maximum
effectiveness, brooder
guards should be used to
keep birds confined to the
desired area of heat, feed
and water.

BROODER
MANAGEMENT
 In spot brooding, a
temperature gradient is
provided ( Table 2.2 ).

BROODER
MANAGEMENT
•For whole/partial house
brooding measured at feed and
water sources;
•For spot brooding, measured at
brooder edge. Assumes RH of 60
%.
•Recommended temperatures
will increase or decrease relativ
e to ambient RH. See Table 2.3

BROODER
MANAGEMENT
Chick behavior is the best
indicator of correct
brooder temperature.
With spot brooding,
correct temperature is
indicated by chicks being
evenly spread throughout
the brooding area (Figure
2.2).

VENTILATION
Air quality is critical during the
brooding period.
Ventilation is required during
the brooding period to maintain
temperatures at the targeted lev
el and to allow sufficient air exc
hange to prevent the accumulati
on of harmful gases such as car
bon monoxide, carbon dioxide a
nd ammonia.

VENTILATION
Establishing minimum
ventilation rates from one
day of age will ensure fres
h air is supplied to chicks
at frequent, regular interv
als.
 Stirring fans can be used
to maintain evenness of ai

LIGHTING
Historically, lighting programs
have consisted of continuous lig
ht regimens to maximize daily
weight gain.
 These regimens consist of a
long continuous period of light,
followed by a short dark period
(e.g. 0.5–1 hr) to allow birds to
become accustomed to darknes
s in the event of a power failure.

LIGHTING
Other lighting programs have
been devised to modify growth,
minimize FCR or reduce mortalit
y.
To stimulate early feed intake,
any lighting program should pro
vide a long day length (e.g. 23 h
r light) and adequate intensity f
or the first seven days.

LIGHTING
Light intensity at placement
should be 2–2.5 foot candles (2
0–25 lux) at the feeder level, the
n be gradually reduced so that b
y 28 days it is approximately 0.
30–0.50 foot candles (3–5 lux).
Light intensity should be
uniform throughout the house.

MONITORING EARLY
CHICK PERFORMANCE

MONITORING EARLY CHICK
PERFORMANCE
As a result of continued
genetic gains in growth
rate, brooding has becom
e an increasingly greater p
roportion of the life of the
flock. In addition,

PERFORMANCE
Seven-day body weight is
highly correlated to market a
ge weight.
 It is strongly recommended
that a sample of each flock b
e weighed at seven days to e
valuate growth performance
against standards for the giv
en product.

PERFORMANCE
Scales used should be
capable of weighing in 1 g
increments.
Minimum sample size
should be 1 percent of the fl
ock,
 With sampling done in at
least three separate areas of
the house.

PERFORMANCE
A general rule of thumb would
be a seven-day target of 4x dayo
ld chick weight.
 Average weights below 130 g
should prompt investigation as t
o causative reasons.
Seven days weight below 1g
release 6g at 42 days.

HUMIDITY
Relative humidity (RH) in the
hatcher, at the end of the
incubation process will be hi
gh (approx. 80 percent).
 Houses with whole house
heating, especially where nip
ple drinkers are used, can ha
ve RH levels as low as 25 per
cent.

HUMIDITY
Houses with more
conventional equipment
(i.e., spot brooders, which
produce moisture as a byp
roduct of combustion and
bell drinkers, which have
open water surfaces) have
a much higher RH (usually
over 50 percent).

HUMIDITY
To limit the shock to the
chicks of transfer from the
incubator,
RH levels in the first three
days should be
maintained near 70 perce
nt.

HUMIDITY
RH within the broiler house
should be monitored daily.
If it falls below 50 percent in
the first week, chicks will begin
to dehydrate,
Causing negative effects on
performance.
 In such cases, action should be
taken to increase RH.

HUMIDITY
If the house is fitted with high-
pressure spray nozzles (i.e.,foggers)
for cooling in high temperatures, th
en these can be used to increase RH
during brooding.
Chicks kept at appropriate humidity
levels are less prone to dehydration
and generally make a better, more u
niform start.

HUMIDITY
As the chick grows, ideal
RH falls.
 High RH from 18 days
onward can cause wet
litter and its associated pr
oblems.
As broilers increase in live
weight, RH levels can be
controlled using ventilatio

INTERACTION BETWEEN
TEMPERATURE AND
HUMIDITY
Chickens lose heat to the
environment by evaporation
of moisture primarily from th
e respiratory tract.
At high RH, less evaporative
loss occurs increasing the bir
ds’apparent temperature.
The temperature
experienced by the birds is

INTERACTION BETWEEN
TEMPERATURE AND
HUMIDITY
High RH increases the
apparent temperature at a
particular dry bulb temperat
ure,
Whereas low RH decreases
apparent temperature.
The temperature profile in
Table 2.2, assumes RH in th
e range of 60 percent.

Heat Stress Index Calculation
Temperature %RH
o
C 40 45 50 55 60 65 70 75 80 85 90 95 100
35.0
37.
2
38.
9
40.
6
42.
8
45.
0
47.
8
50.
6
53.
3
56.
7
60.
0
63.
9
67.
8
71.
7
34.4
36.
1
37.
8
39.
4
41.
1
43.
3
45.
6
48.
3
51.
1
53.
9
57.
2
60.
6
64.
4
68.
3
33.9
35.
0
36.
7
38.
3
40.
0
41.
7
43.
9
46.
7
48.
9
51.
7
54.
4
57.
8
61.
1
65.
0
33.3
34.
4
35.
6
37.
2
38.
3
40.
6
42.
2
44.
4
46.
7
49.
4
52.
2
55.
0
58.
3
61.
7
32.8
33.
3
34.
4
36.
1
37.
2
38.
9
40.
6
42.
8
45.
0
47.
2
50.
0
52.
2
55.
6
58.
3
32.2
32.
8
33.
3
35.
0
36.
1
37.
8
39.
4
41.
1
42.
8
45.
0
47.
2
50.
0
52.
8
55.
6
31.7
31.
7
32.
8
33.
9
35.
0
36.
1
37.
8
39.
4
41.
1
43.
3
45.
0
47.
2
50.
0
52.
2
31.1
31.
1
31.
7
32.
8
33.
9
35.
0
36.
7
37.
8
39.
4
41.
1
43.
3
45.
0
47.
2
49.
4
30.6
30.
6
31.
1
31.
7
32.
8
33.
9
35.
0
36.
7
37.
8
39.
4
41.
1
42.
8
45.
0
46.
7
30.0
29.
4
30.
6
31.
1
31.
7
32.
8
33.
9
35.
0
36.
1
37.
8
38.
9
40.
6
42.
2
44.
4
29.4
28.
9
29.
4
30.
0
31.
1
31.
7
32.
8
33.
9
35.
0
36.
1
37.
2
38.
9
40.
0
41.
7
28.9
28.
3
28.
9
29.
4
30.
0
31.
1
31.
7
32.
2
33.
3
34.
4
35.
6
36.
7
37.
8
39.
4
28.3
27.
8
28.
3
28.
9
29.
4
30.
0
30.
6
31.
1
31.
7
32.
8
33.
9
35.
0
36.
1
37.
2

INTERACTION BETWEEN
TEMPERATURE AND
HUMIDITY
Table 2.3 shows the predicted
dry bulb temperature required t
o achieve the target temperatur
e profile over a range of RH.
The information in Table 2.3
can be used in situations where
RH varies from the target range
(60 percent).

INTERACTION BETWEEN
TEMPERATURE AND
HUMIDITY
If RH is outside the target
range,
 the temperature of the house
at chick level can be adjusted to
match that given in Table 2.3.
 At all stages, chick behavior
should be monitored to ensure
chicks are experiencing an adeq
uate temperature.

INTERACTION BETWEEN
TEMPERATURE AND
HUMIDITY
 If subsequent behavior
indicates chicks are too
cold or too hot,
 the house temperature
should be adjusted
appropriately.

Conclusion
Before chicks arrive, inspect
the house closely to ensure pr
oper setup.
 After a poor start, there is
little time to compensate for t
he lost growth as a chick's life
is only approximately 1000 h
ours.

Conclusion
Thus, every hour
represents 0.10% of the
chick's life. In a 24-hour p
eriod, 2.4% performance c
an be lost.
 Many producers
recognize that
performance lost the first
day or first week will be re

HEAT STRESS
Heat stress negatively
affects growth rate and liv
ability.
 Effects of heat stress can
be minimized by altering t
he environment to reduce
the temperature experienc
ed by the bird.

CONTROL OF HEAT
STRESS
Normal body temperature of a
broiler chicken is 106ºF
(41ºC).
Absolute temperature at which a
broiler is under heat
stress is related to its age,
temperature and RH.
 As a rule of thumb, for fully
feathered birds, a “heat stre
ss index” (RH plus temperature in ºF
) of 160 is considered heat stress.

CONTROL OF HEAT
STRESS
The longer the exposure
to high temperatures, the
greater the stress and its
effects. (See Figure 2.8).

CONTROL OF HEAT
STRESS
Broilers regulate their body
temperature by two methods:
radiation/convection of heat and
evaporative cooling through
respiration.
 Within the temperature range
55–77ºF (13–25ºC), heat loss is
mainly accomplished through p
hysical radiation and convection
to the cooler environment.

CONTROL OF HEAT
STRESS
As the temperature rises above
86ºF (30ºC) the majority of heat
loss is accomplished by evapora
tive cooling and panting, and in
creased respiration rate.
The relationship between the
two types of heat loss and envir
onmental temperature is illustra
ted in Table 2.4.

CONTROL OF HEAT
STRESS
Panting allows the bird to control
body temperature by evaporation of
water from the respiratory surfaces
and air sacs.
The process uses energy. In
conditions of high humidity, panting
is less effective.
 Where high temperatures are
maintained for long periods, or hum
idity is very high, panting may be in
sufficient to control body temperatu

CONTROL OF HEAT
STRESS
As the bird passes into a
condition of heat stress,
rectal temperature rises, h
eart rate and metabolic rat
e increase and oxygenatio
n of the blood decreases.

ACTIONS TO REDUCE
HEAT STRESS
Lowering stocking density will
reduce temperature experience
d by the bird.
 Birds lose heat by evaporation
of moisture during panting and
therefore require increased
amounts of drinking water.
Adequate fresh water should be
available at all times.
Insulation of storage tanks and
water pipes will help reduce
heat stress.

ACTIONS TO REDUCE
HEAT STRESS
Digestion generates heat;
therefore, feeding during
the hottest part of the day
should be avoided in open
-sided housing.
A significant amount of
heat is lost by convection
and, at high humidity,
convective heat loss

ACTIONS TO REDUCE
HEAT STRESS
Increasing the air flow
over the bird promotes he
at loss by convection.
 An air flow of at least
500 ft/min (152 m/min),
measured just above bird l
evel, provides optimum he
at loss by convection.

ACTIONS TO REDUCE
HEAT STRESS
In open-sided housing,
this can be achieved by us
ing supplemental, 36 in
(91 cm) fans, placed at an
angle of 32º, every 33 ft (
10 m) across the house.
Fans should be set to
move air in the same

ACTIONS TO REDUCE
HEAT STRESS
High humidity reduces
the effectiveness of
evaporative heat loss.
 The litter is a significant
source of moisture in the
chicken house, so litter co
ndition should be manage
d carefully.

ACTIONS TO REDUCE
HEAT STRESS
Radiant heat from the sun
will increase house
temperature, particularly i
f roof insulation is inadeq
uate.
 Water sprinklers on the
roof ridge will reduce this
source of heat.

ACTIONS TO REDUCE
HEAT STRESS
In open-sided houses,
plastic netting hung from
the eaves to cover 30
percent of the open area
may be used as a screen
against radiant heat.
 Install tunnel ventilation
and evaporative cooling
systems.

ACTIONS TO REDUCE
HEAT STRESS
Refer to AviaTech bulletin
on “Getting Broiler Houses
Ready for Hot
Weather” (Vol I No 3).

NUTRITION AND
HEAT STRESS
Risks of feed spoilage due
to mold growth and/or
vitamin loss are increased
at high temperatures.
Feed storage time should
be minimized.

NUTRITION AND
HEAT STRESS
The two main changes which
can be made to diet
composition to partially
compensate for heat stress a
re:
✔ Adjustment of nutrient
levels to take account of low
er feed intake
✔ Reduction of heat increment
of the feed

NUTRITION AND
HEAT STRESS
Increasing feed nutrient density
will be effective in reducing heat
stress providing the birds have t
he capacity to respond by increa
sed growth.
The effectiveness of this
treatment will depend on the te
mperature and the amount of st
ress experienced by the birds.

NUTRITION AND
HEAT STRESS
 As an approximate
guide, feed intake is
reduced by 5 percent per
degree temperature rise b
etween 90º and 100ºF (32
º and 38ºC) compared wit
h 1 percent to1.5 percent
between 68º and 86ºF (20
º and 30ºC).

NUTRITION AND
HEAT STRESS
If feed intake is down by
5 percent or 10 percent, t
hen the nutrient concentra
tion should be increased i
n proportion.
 It is particularly
important to adjust the
amino acid, vitamin and m

NUTRITION AND
HEAT STRESS
An increase in amino acid
levels may be beneficial if
feed intake is reduced due
to high ambient temperat
ures.
Excess protein is broken
down and eliminated from
the bird by deamination a

NUTRITION AND
HEAT STRESS
Under all circumstances of
heat stress, amino acid requi
rements should be met at th
e lowest possible total protei
n content.
 Sources of high quality
protein and synthetic
amino acids will help to
achieve this aim.

NUTRITION AND
HEAT STRESS
In addition to minimizing
protein excess, the heat in
crement of the feed may b
e reduced by substituting
good quality fat for carbo
hydrate.
Fat inclusion may also
stimulate intake and,
under some circumstance

NUTRITION AND
HEAT STRESS
Birds suffering heat stress
exhibit reduced levels of
plasma carbon dioxide an
d bicarbonate.

NUTRITION AND
HEAT STRESS
Panting induces respiratory
alkalosis, which may be
corrected by a variety of supple
ments to either the feed or the
water (e.g. sodium bicarbonate).
There is also a loss of
potassium by birds suffering he
at stress, which may be correcte
d by administration of potassiu
m chloride.

CATCHING AND LIVE
HAUL
OBJECTIVE
To manage the final
phase of the production
process so that broilers ar
e transferred to the proce
ssing plant in optimum co
ndition, ensuring the proc
essing requirements are m
et and humane treatment i

PREPARATION FOR
CATCHING
When using lighting
programs, it is essential to
return to 23 hr of light at l
east two to four days prior
to depletion.

PREPARATION FOR
CATCHING
This will ensure the birds
are calm during catching.
A withdrawal ration must
be fed in accordance with
local legal regulations pri
or to slaughter to eliminat
e the risk of controlled fee
d additive residues in the
meat.

PREPARATION FOR
CATCHING
Feed should be withdrawn
8–10 hr before
processing.
This period should
include catching, transpor
t and holding time.

PREPARATION FOR
CATCHING
If feed withdrawal time is
prolonged, water
absorbed from body tissu
es accumulates in the dige
stive tract resulting in red
uced yield.
 Fecal contamination may
also be increased.

PREPARATION FOR
CATCHING
Unlimited access to water should be
available for as long as possible
prior to catching to reduce shrink lo
ss.
Prior to catching, all feeding
equipment should be raised above h
ead height of the catching personne
l (i.e., >6 ft, 2 m), removed from the
house or positioned to avoid obstru
ction to birds or personnel.

PREPARATION FOR
CATCHING
In larger houses,
separation of birds into
pens will avoid unnecessar
y crowding.
 It will also allow access
to water for birds not imm
ediately due for catching.

PREPARATION FOR
CATCHING
High humidity reduces
the effectiveness of
evaporative heat loss.
The litter is a significant
source of moisture in the
chicken house, so litter co
ndition should be manage
d carefully.

PREPARATION FOR
CATCHING
Light intensity within the
house must be reduced to
a minimum, but must be s
ufficient to allow safe and
careful catching.

PREPARATION FOR
CATCHING
Blue light has been found to
be satisfactory for this
purpose.
The best results are
achieved when birds are
allowed to settle after lights
have been dimmed and when
there is minimal disturbance.

PREPARATION FOR
CATCHING
The use of curtains over
main doors of the house
is helpful when catching d
uring daylight hours.

PREPARATION FOR
CATCHING
The opening of doors and
removal of birds will affect
ventilation of thermostaticall
y controlled environments.
The ventilation system
should be monitored and adj
usted carefully throughout th
e catching procedure.

CATCHING AND
HAULING
Most downgrading
observed at slaughter will
have occurred during the
previous 24 hours when bi
rds were being caught and
handled.
Catching is an operation
which should be planned

CATCHING AND
HAULING
Handling of birds must be
carried out by
appropriately trained, com
petent personnel in order
to avoid unnecessary stru
ggling by the birds to mini
mize bruising, scratching
or other injuries.

CATCHING AND
HAULING
Broilers should be held by
their feet and shanks, never
by their thighs.
 They should be caught and
held by both legs to
minimize distress, damage a
nd injury.
Birds should be placed
carefully into modules or

CATCHING AND
HAULING
 Modules have been
shown to result in less
distress and damage than
conventional crates.
Crates or modules should
never be overfilled.

CATCHING AND
HAULING
 The number of broilers
per crate or module must
be reduced in high temper
atures.
 Transport time should be
within current guidelines
or regulations.

CATCHING AND
HAULING
At all times, from loading to
the holding sheds, adequate
protection from the elements
is essential.
Ventilation, extra heating
and/or cooling should be
used when necessary.
 Bird stress will be
minimized in trailers
designed to provide adequat

CATCHING AND
HAULING
Heat stress will develop
rapidly when the transport
vehicle is stationary, particu
larly if on-board ventilation is
not available or in hot weath
er.
Vehicles should leave the
farm as soon as loading is co
mpleted.
 Supplementary ventilation
in the holding sheds should

Broiler management-for-indo09-10-2006

Broiler management-for-indo09-10-2006

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