BROODING OF CHICKS

2. By: Johnny Mark M. Bolante

3. Is a process of providing
chicks with sufficient heat to help
maintain their body temperature.
The brooding period starts
right after the chicks are taken out of the
incubator. Brooding may be either natural
or artificial.

4.  Temperature
The best temperature for the first
week is 95ºF(35ºC). After the first week, reduce
the temperature by 3ºC every week until the
chicks are able to live without extra heat.
If too hot, the chicks will pant, spread their
wings and move away from the source of heat
and stay close to the edges of the brooder.
If too cold, the chicks crowd around the heater.
 Adequate light – a well lighted brooder
attract and encourage the chicks to keep
close to the source of heat, feed and water.
 Adequate ventilation – a constant
flow of air within the brooder compartment
is necessary to supplies plenty of oxygen and
facilitate the removal of carbon dioxide and
moisture.

5.  Adequate space - increase the floor,
feeding and drinking space as the chicks
grows older. Avoid overcrowding which leads
to poor developed chicks, high mortality and
cannibalism.
 Healthy and good quality chicks – a
healthy chicks have a fluffy feathers, bright
eyes and alert active appearance. Avoid
chicks with wet vent.
 Proper sanitation – a clean and dry
brooding quarter will prevent contamination
of the chicks from parasites and diseases.
 The brooder should provide protection from
animal enemies such as rats, dogs and cats.

6.  Litter floor brooding
Litter is the layer of absorbent
materials spread on the floor for the brooding
pen. These materials may be rice hulls, wood,
shaving or sawdust.
 Elevated wire or slat brooding
The chicks are kept in elevated pens
or compartment with floors made of wire mesh or
wooden or bamboo slats.

7. 1. Clean and disinfect thoroughly the broodi
house one week before the arrival of the
chicks.
- enclosed the brooder house protects the
chicks from the other animals.
- enclosed the brooder house with curtain
made up of empty feed bags to avoid
draft.
- a spread of newspapers should be spread
out
to serve as a feeder.
2. Place the chicks in the brooder upon arrival.
3. Check the chicks regularly.
4. Use chick guard to keep the chicks close to
the heat.
5. Fresh feed and water are available.
6. Reduce the temperature gradually in the
brooder as the birds grow older (3ºC)/week)
7. Always provide more and larger feeder and
waterer as the flock grows older.
8. Vaccinate the birds against avian pest.
9. Cull and properly dispose all weak,
deformed and sickly chicks.
10. Burn or bury immediately dead birds.

8.  Repair - Check the building carefully for
leaking roof, faulty or broken wiring and
other condition needing repair.
 Old litter – removed old litter and replace a
new litter. Avoid filing up and leaving used
litter on one side of the poultry house
because it will give a foul smell if it gets
wet and will attract flies.
 Cleaning and disinfecting
Clean the floor thoroughly. Wet the floor
to be soften whatever materials have hardened
on it, then scrap or sweep them away. After the
whole building has been clean, then disinfect
the building.
 Setting the brooder room
prepared the heating unit of the
brooder room by setting on to check the
condition of the artificial brooder.

9. 1. Place the boxes containing the broiler
chicks on the floor of the brooder. Spread
out the boxes to allow adequate air supply
and keep the chicks from suffocation.
2. Open the boxes and separate the weal
chicks from the active ones. Remove and
properly dispose dead chicks found in the
boxes. Immediately release the chicks into
the brooder compartment. Dispose empty
boxes properly.
3. Check the condition of the newly arrived
chicks more frequently during the first 48
hours.
4. Provide broiler chicks with 5% sugar
solution for drinking within 3 hours of
arrival. Thereafter, give them fresh feeds
and water. Vitamin-mineral supplements
with antibiotics may be added to the
drinking water during the first 3-5 days to
enhance chick’s vigor.
5. Regulate the brooder temperature, as the
broiler chicks grow bigger.
6. Provide additional units of larger feeders
and waterers as the chicks grow bigger.
7. Vaccinate the broilers against poultry
diseases.
8. Cull and dispose properly all weak,
deformed, and sickly chicks. Immediately
burn or bury dead birds.
9. Consult veterinarian if mortality and
morbidity of the flock goes higher than the
acceptable level.

10. POSSIBLE CAUSE:
-overcrowding
- poor ventilation
- inadequate feeders and drinkers
- imbalance or poor diet
PREVENTION:
- provide adequate floor space
- provide proper ventilation
- provide sufficient feeding and drinking
spaces
- give good quality feeds and balanced
diet.
CONTROL:
- Isolate immediately injured birds
- treat wounds of injured birds with pine
tar
- debeaking.

11. Feeding
The primary function of poultry is to
convert the nutrients in the feed into eggs and
meat for human consumption.
Objectives:
 To secure the most economical gains in
weight during growth
 To secure economical production of eggs
through out the year.
Types of commercial poultry feeds:
 Pre-starter (chick booster) – this feed is
given from day old to 30 days old. It must
contain 22% crude protein.
 Starter - this feed is given from 31 days old
birds to 60 days old and must contain 20%
Crude protein.
 Grower – this feed is given to 61 days old
birds to 90 days old
 Finisher – this feed is given to 91 days old to
market weight.

12.  Mash - it is the easiest poultry feed to
prepare and cheaper than other feed forms
because all ingredients are ground and
mixed together.
 Pellets – the compress mash feed with a
small chunks cylinder size feed.
 Crumble – is given pellets with a granular
size form.

14. AGE (DAYS)
1 – 7
8 – 14
15 – 21
22 – 28
29 – 35
36 – 42
43 – 49
50 - 56
GRAMS/BIRDS
85
125
225
345
429
637
723