Broiler farming needs very little investment since it can be grown and marketed within six weeks. In the all-out all-in system, the farm will have only one batch of broilers, belonging to the same hatch at any time. The Buy-back system is one type of contract farming primarily practised in the broiler industry.

1. Rearing Systems of
Broilers
Sachith Sri Mihiraj
BSc (Special), M.Agri

2. Rearing Systems
What are rearing Systems ????????
o All-in-all-out System
o Multiple batch System

3. All-in-all-out System

4. Management Practices
• Brooding (brooder 1.5 ft height , Corrugated steel)
• De- beaking and culling
• Litter management ( maintain 5cm deep litter )
• Caging /space management ( 0.3‹0.60sft per bird)
• Feeding ( broiler starter and broiler finisher)
• Vaccination and health management ( Gambore , Ranicket )
• Sell / Slaughtering, are practiced at the same time for
whole batch
Day old
chicks
Management
practises
Sell the batch to
the market

5. Advantages of all in all out System
• More hygienic
• Better performance
• Prevent spread of diseases from age group to
another on the same farm
• Low mortality rate
• Improved feed efficiency
• Easier for record keeping
• Same vaccination and feeding schedule

6. Disadvantages of all in all out System
• Disease spreading rate is higher within batch
• Not suitable for large scale farming
• Less profit margin
• Cannot obtain continuous production

7. Multiple batch System
• Grow different age (weeks) birds at same time
• Steady and continuous production
• Difficult to control the diseases
• Poor performances

8. Buy Back System
A company invests (Ex ; CIC , NELNA , CRYSBO) and provides,
 Day old chicks,
 Feeds ,
 Veterinarian care ,
 and Technical advice ,
While the poultry farmer provides
 The day to day care of the birds ,
 Maintenance of the housing,
 Management and raised the broilers

9. Buy Back System
• Reduce the farming risk
• Evaluate the quality of broilers
• Build up better relationship between farmer and the
investors/companies
• More profit margin

10. END