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Feed consumption for broilers

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Before you start any living creatures, each owner tries at least approximately to calculate the required amount of feed. When the content of broilers need a special diet and feeding mode. These are hens of the meat direction, and for their proper development and weight gain they need to be given special feeds.

How much feed do broilers eat?

The most suitable food for feeding this bird are mixed fodder. Already prepared mixtures are sold in specialized stores. The correct weight gain is directly dependent on how much the chicken and the adult will eat per day. Therefore, their fattening is performed according to a special scheme, which includes the following stages: the prelaunch period, the starting period, the fattening period, and the finish.

Prelaunch period

Proper diet in the first days is especially important, since the greatest case is observed at this particular time. In the first 5 days, the chicken needs about 15-20 g of feed daily. At this time, the youngsters are fed 8 times a day so that the stomachs that are not yet strong enough to digest food. Average daily growth should be 15 grams. At this stage, an easily digestible food is needed. In addition to feed, also suitable millet, oatmeal, cottage cheese and boiled eggs. At the end of this stage, the weight of the chicken should be from 50 to 115 g

Starting period

At this time, which starts from 6 days and lasts for 20, the chicken every day should receive from 30 g (at the beginning) to 80 g (at the end). This means that the amount of food is gradually increasing. The number of feeders can be reduced up to 5 times. Weight gain per day should be about 30 g, and at the end of the period the weight of the chicken should be from 120 to 650 g. At this time, greens, grated pumpkin and carrot are introduced into the diet. In winter, in the absence of green grass, it is replaced by hay or grass meal. It must also be remembered that chickens need water in sufficient quantities.

This is the period of the greatest weight gain, and therefore the amount of feed increases significantly. Up to 40 days, birds need to get at least 100-150 g of food per day. Feeding during this period has the greatest effect on weight gain, which should reach an indicator of 0.7 to 2.1 kg. A good weight gain is achieved by introducing boiled potatoes, kefir, and sunflower meal into the diet.

Fresh fish and yeast can be added to the mash (200 g of yeast, which is diluted with warm water or milk) is added to 10 kg of feed. The number of feed intake can be reduced to 3-4 times. If the bird receives the correct feeding, then the daily weight gain should be no lower than 50-55 g.

At the finish, broilers are fed 2 times a day, but the amount of feed should be at least 160-170 g. At the age of over 1 month, the bird can be fed not crushed, but whole grain, the diet should have more juicy feed and grass. At this time, the volume of food is maximum, and at the end (at the age of 2 months) the bird is slaughtered. At this time, it should reach a weight of 2.1-2.5 kg. Further feeding will not bring the desired effect and the content of chickens becomes impractical.

How to calculate the total volume

Calculate the number of feeds by periods:

  • in the prelaunch period for the day the chicken eats 15-20 g of feed. Multiplying by 5 days, we get that the chick needs about 100 g of food,
  • in the starting period, the amount of food increases. On average, the bird receives about 50 grams of food per day, and for all the time it will eat 750 grams,
  • At the fattening stage, broilers receive a volume of food, which corresponds to 100-150 g per day. Multiplying by 20 days, we get 2-2.5 kg of feed,
  • At the finish line per day the broiler needs about 160 g of feed, so for all the time he will eat about 3.2 kg.
Rules for feeding broilers at home From the calculations it can be seen that the broilers will eat the greatest amount of food at the feed and finishing stages. In total, before slaughter, poultry needs from 6 to 6.5 kg of feed.

Cone for slaughter

To simplify the slaughter birds sometimes use a cone. It is made of iron with such dimensions that a chicken can fit in it, and a head can stick in the hole. In this case, the body is well fixed and it is much more convenient to cut the throat - this is done with scissors or a knife, after which the carcass is left for a couple of minutes to bleed. With this method of slaughter the bird does not flutter and is not injured. For the manufacture of cones, in addition to iron, used tarpaulin, linoleum or galvanized.

Slaughter broiler

The bird is raised to produce meat and egg products, and sooner or later the chickens have to be slaughtered. In factories, this process is automated and takes place in a few minutes. At home, it is more difficult and takes more time. To simplify this lesson, we will give a brief instruction of the whole process.

Training

Before you kill a broiler, first you need to prepare for this:

  1. The day before slaughter, you must select the appropriate individual
  2. Gently catch the paws, so as not to hurt her,
  3. To deposit in a separate cell or room,
  4. Before slaughter, she is not given any food, but only watered so that her intestines are completely cleansed. To speed up the purification instead of water you can give a 2% solution of the Glauber's salt. Metabolism accelerates if you do not turn off the light.

It is possible to slaughter a broiler using several methods. One of them is the external method:

  1. Stun bird by hitting the head.
  2. Put it in a cone or just tighten the paws with a loop and hang it against a nail or branch.
  3. Scissors or a sharp knife to cut the throat behind the earlobes (you can just cut off the head on the stump).
  4. Let the blood flow.

You can use the internal method, which is used mainly in poultry farms:

  1. Broiler stun.
  2. Hang by paws or place in a cone.
  3. To open the beak you need to click on the point between the lobes and eyes.
  4. Insert a scissors or a knife with a thin blade into the beak and cut all the important vessels.
  5. Thrust the point into the brain.

Video: broiler slaughter

When blood is drained from a hanging carcass, the following steps are taken:

  1. Lower the broiler into the water heated to 65. 70 degrees. Hold it for about a minute.
  2. Putting on the table in a circular motion to rob feathers.
  3. Hold the bird over the burner to get rid of the remaining hairs.
  4. Gut the carcass.

The process of gutting consists of several stages:

  1. In the area of ​​the goiter gently incise the skin.
  2. Separate the goiter from the skin, pulling it up to the head.
  3. After that, tie a goiter on the knot.
  4. Open the carcass in the area of ​​the cloaca by making an incision.
  5. To tighten the intestines, separating from the inner surface.
  6. Take out the insides with goiter.
The carcass is ready. You can use it for further preparation. We briefly told about the calculations of the required amount of feed for growing broilers, and also gave instructions on the slaughter of poultry. We hope that our article will be useful to you and will help you to get a little understanding of the intricacies of the poultry industry. Good business and a healthy bird!

Power Features

Broilers have some differences from ordinary chickens, not only in keeping methods, but also in feeding. Any change in the diet can cause unwanted diseases in birds and stop weight gain, which is most important when breeding broilers.

There is an opinion that broilers can be bred and raised exclusively on compound feeds, without additives such as vitamins or vegetable products. As a rule, this is possible if drugs are used with hormonal changes in birds, as well as with the use of antibiotics. But such feeding is wrong. First, it can negatively affect consumers of such meat, and secondly, the broiler also needs grains, minerals and other substances. Naturally, their consumption will be slightly higher than when feeding an ordinary chicken.

Broilers are considered meat-bearing birds, and therefore, the key to success lies in the diet. For feeding, you should select only balanced feed, which includes all the necessary substances. Only by selecting the right feed, you can get an income in the form of meat and profit from the money spent on growing. Also, breeders need to know how much to add to the diet of vitamins and minerals, depending on their age.

Today, every breeder can simply purchase the right feed, which is made to meet the needs of broilers and for a quick weight gain. The main thing when buying is to know how many days or months the birds are, and also to buy food specifically for a broiler. Thus, with the help of feed you can not do food with their own hands, but simply use the rules that are indicated on the package.

You should know that such birds need a certain amount of feed per day, and the rate is calculated taking into account the age of the bird. For every 5-10 days, breeders should increase feed intake by about 10-15 grams. Also, do not forget about heavy drinking. Broilers should always have fresh and clean water.

As for the composition of the feed, it usually includes cereals, as well as bone meal, salt or chalk, various fats and oilcake. All ingredients and their quantity directly depends on the age of the bird.

Chicken feed calculation

In order to deal with the amount of feed needed before slaughter, a special growth table should be made. Such a table will make it possible to understand what the daily rate of a bird is and will allow one to adhere to those norms that allow to successfully raise chickens.

During the first five days, chicks will need to eat no more than 15 grams of feed. After another 5 days, you should increase the dose of consumption to 20 grams. From day 11 to day 20, chicks should be given from 45 grams of feed per day. Next, you should increase the amount of feed by 15-20 grams, every new 10 days. Thanks to this diet, a bird in a 2 month period will consume about 115-120 grams. Based on how many birds you can eat and calculate the amount of feed in kg per broiler.

In order to make it easier to calculate and for visual information below the table of power is provided:

Growing Cobb Broilers

Watering

Water is an essential nutrient that affects virtually all physiological functions. Water makes from 65 to 78% of the body weight of the bird, depending on age. Factors such as temperature, relative humidity, diet composition, and growth in body weight affect water consumption. Good water quality is vital for efficient broiler production.

Water quality assessment includes measurements of acidity, the level of mineralization and the level of presence of microorganisms. It is important that water consumption increases with age. If water consumption is reduced at any time, you need to pay attention to the health of the bird, microclimate conditions, methods of maintenance.

The level of acidity of water (pH level)

The pH level is a value that indicates how much hydrogen ions are present in the aqueous solution. Measured on a 14-point scale, where 7 indicates a "neutral" level. A pH value below 7 indicates that the water is "acidic." The level of acidity increases with decreasing pH, where 1 indicates maximum acidity. Indicators above 7 indicate that the water is "hard". Ideally, the water should be neutral or slightly acidic ("soft"), with a pH value below 7. A pH above 8 reduces the efficiency of chlorination and may adversely affect the level of water consumption. Vinegar, citric acid or inorganic acid can be used to lower the pH if the water is hard. Adding too much organic acid to water can reduce water consumption, so it is recommended to use inorganic acids.

Although broilers are unpretentious to an excess of certain minerals, such as calcium and sodium, they are very sensitive to the presence of others. Iron and manganese give the water a bitter taste, which can cause a decrease in consumption. In addition, these minerals contribute to the proliferation of bacteria. If the problem is the presence of iron, the filtration system and chlorination are very effective for control. It is recommended to filter the supplied water through filters with a 40-50 micron cell. The filter should be checked and cleaned at least once a week.

The presence of calcium and manganese in water is characterized as hardness. These minerals in the compound can form deposits / "scale" that can reduce to no the effectiveness of the watering system. This is especially true of closed systems. Substances - softeners for water can be introduced into the drinking system to reduce the effects of iron and manganese, but before applying the product based on salt, it is necessary to measure the level of sodium.

Growth of broilers is suspended already at the level of presence of nitrates in 10 ppm. Unfortunately, today there are no economical ways to remove nitrates. It is necessary to analyze water for nitrates, since high levels may indicate water pollution from the sewage system or fertilizer ingress.

Chronic growth problems may indicate water pollution, and a thorough analysis is required to determine the causes. When analyzing water, it is important to get the total count of intestinal bacteria, since a high level can cause disease. Evaluation of the bacterial count on the disk will show how effective the water disinfection program is. Microbial contamination can begin with water and affect other systems. If an effective water disinfection program does not work, the bacteria begin to multiply rapidly.

Water disinfection and watering system cleaning

Regular cleaning of the watering system and water disinfection can help reduce bacterial contamination, remove biological film and remove sediment. The use of detergents, for example, citric acid, will remove sediment and biological film, as well as binding minerals and residues of other drugs. The ideal method for the destruction of microbes is to clean the watering line with subsequent water treatment. The addition of chlorine to water is a very common method of disinfection. For rehabilitation, the most effective chlorine concentration is 4-6 ppm, at pH 6-7, data is obtained at the end of the watering line.

Cleaning the watering system during the period of sanravnoy between batches of birds

  • Drain the water from the watering system and from the tanks.
  • Calculate the capacity of the watering system.
  • Prepare the cleaning solution as recommended by the manufacturer.
  • If possible, remove the head tank and clean it thoroughly.
  • Feed the solution into the system, usually through the head tank.
  • When using chemicals, use protective clothing and goggles.
  • Open the bypass valve at the end of the watering line and allow water to flow through the entire system - until a cleaning solution appears - then close the valve.
  • Raise all the lines of watering.
  • Give the solution time to circulate through the drinking system.
  • If circulation is not possible, leave the solution for at least 12 hours.
  • After draining the solution, rinse the system to remove the biological film and chemical.

Water analysis should be performed periodically. Samples for analysis are taken from the water tower and from the watering system, while using sterile dishes. The analysis should produce a certified laboratory. When taking a sample, it is important not to introduce additional contamination. This can be achieved in two ways:

  • Sterilize the tap nozzle or nipple needle with an open flame for 10 seconds. Do not use chemicals for sterilization, this may affect the sample.
  • If there is no open flame, let the water drain for a few minutes before taking a sample.

Feeding

Rations are designed to provide broilers with energy and nutrients for health and efficient growth. Water, raw protein, energy, vitamins and minerals are essential components. These components must interact to ensure growth and strengthen the skeleton and the formation of muscles. The quality of the ingredients, the type of food and the hygiene directly affect the way nutrients work. If the raw materials for the feed or its production are low, or the feed is unbalanced in terms of nutritional value, the end result may suffer. Since broiler meat producers do not adhere to a single template for the final live weight of broilers, carcass conformation and production plan, it would be wrong to introduce a universal scheme of nutrients for broilers. Therefore, nutrient recruitment recommendations should be considered as a basic guide for modeling your own feeding program, taking into account specific housing and growing conditions.

The choice of optimal diets involves consideration of the following factors:

  • Availability of raw materials and its cost.
  • Feeding broilers sorted by gender.
  • Market demand for a specific live weight.
  • The cost of meat and carcass meat output.
  • The percentage of fat content required for special market segments is for grilling, cooking and deep processing.
  • Color of the skin.
  • Taste and texture (friability, density) of meat.
  • Production capacity of feed factory / feed mill.

In form, the feed may be in the form of a mix, modified granules or extruded product. Mixing the finished feed with whole grain before feeding the bird is also common in some regions. Доработка корма часто предпочтительна и позволяет улучшить как экономические параметры, так и питательность корма. Гранулированные или экструдированные корма обычно удобнее в применении по сравнению с мешанкой.Modified feed can significantly improve the efficiency of fattening of the herd and get a large weight gain compared with loose feed.

The need of broilers for raw protein is actually an expression of the need for amino acids - the building material for protein. Amino acids have a whole range of functions. Amino acids are found as structural components in various tissues, from plumage to muscle tissue.

Energy does not refer to nutrients by itself, but it characterizes nutrient-energy carriers that release energy during digestion. Energy is needed to maintain the basic metabolic functions of the birds and ensure the growth of body weight. Traditionally, the metabolic energy system was used to express the energy content of poultry rations. Metabolic energy expresses the total energy consumed by the feed, minus the total energy released.

Micro-additives as nutrients

Enriching poultry feed with vitamins is common practice. They can be water soluble or lipid soluble. Water soluble vitamins include the B vitamins. The group of fat-soluble vitamins includes vitamins A, D, E and K. Fat-soluble vitamins can be stored and stored in the liver and in other organs of the bird. Mineral and inorganic nutrients are classified as essential, or trace elements. Trace elements include iron, iodine, copper, manganese, zinc and selenium.

Regular practice of sample feed analysis is "best practice". The proven method of sampling feed is important for obtaining real nutrient values ​​in the feed. The sample must be representative of the food from which it is taken. This cannot be achieved simply by “grabbing” a handful of food from a feed line or from a cup. To obtain a representative sample, it is necessary to take several samples and combine them into one composite sample. It is recommended to take five samples from each delivered batch of feed and combine them into one sample. Sampling from feed lines is not recommended, because distorted results can be obtained when sifting components or small particles. Samples stored in the refrigerator until the slaughter of the herd. For each sample, the date of collection, the type of feed and the number of the consignment note on which the feed was delivered are recorded. If during fattening occur

problems with suspected feed, samples are analyzed. Laboratory reports should be compared with nutritional standards for appropriate diets.

Nutrient requirements for poultry tend to decrease with age. The classic broiler fattening program includes starter, growth and finish rations. However, there is no dramatic change in the nutritional needs of the poultry - it is a gradual and continuous process. In order to fully meet the nutritional needs of broilers, most producers feed different rations to the bird. The larger the set of rations the bird receives, the greater the chances of meeting its needs. The number of rations is limited by economic factors and logistics, and also includes the performance of the feed mill, transportation costs and actual resources of the poultry farm.

The concentration of nutrients in the diet depends on the challenges facing the manufacturer. There are three main goals for fattening broilers, and most manufacturers use a combination of them.

Saturated with nutrients to optimize weight gain and feed conversion. This approach contributes to the formation of additional lipid layers in living birds and in carcasses, and may cause metabolic dysfunctions. In addition, the cost of such a diet is great.

Low energy level, but the optimal content of crude protein and the balance of amino acid content. This approach leads to a decrease in lipid levels, but the growth of lean meat is maximum. Live weight and feed conversion will suffer, but the cost of producing muscle mass will be optimal.

Low nutrient concentration. This approach leads to a decrease in weight gain and increased feed conversion, but the production cost per unit of live weight may be optimal.

Termination of feeding the feed (before slaughter)

During this period, it is necessary to pay attention to the fact that the giving of medicines and vaccines would be terminated in a timely manner, to prevent the preservation of the uncleared remains at the time of slaughter and processing. Recording dates for vaccinations and drug treatments is important for accuracy.

Feeding additional quantities of whole wheat

Many companies all over the world practice feeding broilers an additional amount of whole wheat. Observed benefits include: reducing the cost of feed and the cost of output 1 kg of body weight, improved development of the muscular stomach and, as a result, more efficient digestion, the ability to regularly monitor the intake of nutrients. Possible disadvantages of this method, if the basic ration is not adjusted - reducing the level of weight gain, reducing the growth of lean meat and the deterioration of the herd uniformity

Additionally, fed wheat is added at the feed mill or directly at the poultry farm. And although the addition of wheat in the poultry farm is preferred due to the flexibility of this approach, this will require the installation of a mixing system in the factory, as well as additional bunkers for storing grain. At the feed mill, whole grain is added to the feed through a mixer, or at the time of loading the feed truck. The addition of whole grains at the feed mill also allows for a slight refinement of the feed - grinding in a crushing drum, if available.

Usually, at the age of 7 days, or when the broiler reaches a weight of 160 grams, whole grains are added to feed at the rate of 1% - 5%. The level of inclusion of grain can reach approx. 30% using the increment step from 1% to 5%. The maximum percentage of inclusion depends on the quality of the main feed and the nutritional value of the diet, the quality of wheat, the target process parameters for the entire batch of birds.

It is important to take into account the effect on the diet of supplementary grains. It is necessary to recalculate the amount of medications used to ensure the recommended doses. To determine the effect of feeding whole grains to a specific population, it is necessary to regularly monitor the live weight of the bird. Whole grains should be removed from the diet 48 hours before the slaughter of the birds in order to avoid contamination of the bird carcass during evisceration.

Slaughter and processing of poultry

The technological process, which involves the processing of chickens, implies the following mandatory steps - receiving and hanging the birds on a special conveyor, stunning, slaughtering and bleeding the carcasses, weakening the attachment of feathers to the body, removing feathers from the surface, gutting the carcasses, shaping them, sorting and marking the carcasses, packaging and labeling boxes.

Chicks are hung on a special conveyor. How many days does this happen? As mentioned above, broilers are ready for slaughter in 80 days. Their limbs are fixed in the slots on the suspensions. Stunning birds carried out using electric current when it moves on the conveyor. Bleeding occurs. There is an internal method of slaughter - to hold the broiler’s head with his left hand, and with the other one insert the tip of the scissors into the mouth, cutting the blood vessels. When the external method of slaughter in birds 20 cm below the ear, cut the jugular vein, facial and carotid artery. Bleeding is carried out over a couple of minutes over a tray. By the time of its completion, the carcass plumage retention increases.

This may lead to some difficulties arising in the process of its further processing. For this reason, often the carcass is also subjected to the procedure of sharco. That is, carcasses are heat treated. It comes with hot water, steam or air and reduces feather retention up to 80%. Shparka is carried out in several modes - with a hard temperature is 60 - 66 degrees. In the mild mode, the horny layer of the skin is partially damaged, the germ layer and the skin surface itself remain intact. Such carcasses have a presentable appearance. The plumage is removed from the surface of the carcass, using for this purpose bilnyh, disc, finger, centrifugal machines.

Remnants of down and feathers are usually cleaned by waxing. It can be done by hand or in a special bathroom, immersing the carcass a couple of times in wax mass. It is made from white paraffin and light-colored rosin. To remove the wax from the carcasses neatly, on the conveyor are perosyemochnye machine. Half-gutting of chickens is carried out by making an incision in the peritoneal wall - from the cloaca to the sternum keel. Remove the intestine, the end of the duodenum is separated from the stomach. Gutting is carried out over the system of receiving and transporting waste. With the help of the machine, the limbs are cut, the peritoneum is cut, the entrails are removed. Then the liver, heart, gallbladder are removed. Using the apparatus or manually cut the second cervical vertebra. Remove the trachea and esophagus, the skin is separated from the neck, cut off the neck, remove the kidneys and lungs.

Sorting and packing meat

According to the GOST adopted in our country, meat products obtained from chickens should be selected according to such parameters - the appearance of the bird, its age, the temperature in the thickness of the pectoral muscles, the method of processing the carcass, the measure of the fatness of the bird.

As for age, it is customary to divide meat products by this parameter into that obtained from young animals or adults. Young birds are carcasses of chickens with a neo-stiffened keel of the sternum bone. For adult birds, the firm chest keel is characteristic. As for the temperature, then it matters not more than 25 degrees in the area of ​​thickening of the pectoral muscles. For chilled, the temperature should be at level 0 - 4 degrees, for ice cream - no more than -8. There are some ways to handle broiler carcasses, according to which specialists divide them into gutted, half-gutted and gutted, having a complete set of giblets and necks.

It is accepted to call these birds carcass, which have no internal organs, the head in the area where the second and third cervical vertebrae are located, the neck has no skin where the shoulders are usually located. In this case, the fat inside the carcass from the lower abdomen is not removed. Gutted carcasses have a complex of treated offal - the liver, heart, and muscular stomach go separately and are packed in cellophane. Processed broiler carcasses are also sorted depending on the category - there are two of them. For birds that fall under category 1, the presence of fairly developed muscles is characteristic, their breasts have a rounded shape, and the keel of the sternum is not distinguished.

There is a slight deposition of subcutaneous fat. As for category 2, then in birds, which can be attributed to it, the muscular system is not particularly developed. Keel excretion may be tolerated and subcutaneous fat may not be available.
Each batch of carcasses must be examined by a veterinarian. They are packed in bags made of a special polymer film, they are not stigmatized, they stick labels to the surface. Before the start of packaging, the carcasses are molded. In gutted broilers, the neck skin should be fixed under the wing, the wings should be pressed to the sides.

In half-gutted neck and head pressed to the body, and the wings - to the sides. Packing is carried out using a special device, both with and without vacuum. In the process of production of broiler carcasses in the packaged version, their live weight during freezing decreases by about 1, 5%.

Living conditions

For breeding broilers do not need special specific knowledge. If you decide to start growing broilers at home, you must keep the bird in certain conditions. Broiler care is different from the content of ordinary breeds of chickens.

A place. From the first day of life chicks need to arrange a place. Broilers can be kept on litter or in cages. The litter (sawdust or other dry, friable mass) should be no more than 10 cm. A maximum of 18 heads are allowed per square meter.

Temperature conditions It is important to maintain at the level of 26 - 33 ° С in the first 5 - 7 days of life, after - gradually reduce the temperature to 19 - 18 ° С.

Lighting premises must be carried out around the clock. The light is dim, in the first seven days the lamp power should be 1.8 watts per square meter, then up to 7 weeks of growth - 1.2 watts and you can put a lamp in 0.6 watts at the finish. Too bright light can cause biting. Lamp lamp can be painted in green or red.

Broilers need cleanliness and constant care.

Maintain cleanliness. It is necessary to monitor the cleanliness of the room where broilers grow constantly. Regularly clean, change the litter. To avoid gastrointestinal infections in poultry, drinkers and troughs should be washed with hot water.

Care and treatment. In order for the bird not to be sick, it needs daily care and inspection, a proper balanced diet, a clean habitat, and a sufficient amount of light and oxygen. Sluggish or fallen chickens should be removed from the total number and nursed.

Feeding characteristics

Feeding birds is subject to a special structure. For quick weight gain, chickens should be provided with constant feeding and otpaivanie according to the pre-start-start-feed-finish scheme. We should not forget that the ratio of feed: water for broilers should be 1: 1.7. Water is always fresh, clean, at room temperature, not higher than 18 - 22 ° C.

What to feed broilers? The answer is simple, you want a quick increase in meat - feed the feed.

Compound feed - the best option for broilers

How much and what kind of feed can you feed? Below is a table of the average daily growth and feed consumption by age.

The structure of the feed also depends on the age of the chickens, on the readiness of the intestine to digest one or another feed. See table 2:

How often to feed?

The number of feedings varies with the age of the bird. In the phase of start-up and start-up, the young growth is rapidly gaining weight, the backbone is being formed. Therefore, feed should be often.

  1. The first week of growth - 8 times a day.
  2. The second week - 6 times feeding.
  3. The third week - fattening 4 times.
  4. From the fourth week to the finish line - feed 2 times a day.

The diet of broilers varies with the age of the bird.

Feeding the first half of the month

In the first five days, feeding broiler chicks is especially important. Due to an improper diet, the entire litter may die. Food for chickens should be easily soluble. They are fed with millet, oatmeal, finely shredded wheat, barley, oats, boiled eggs.

From the 5th day fresh chopped greens are added at the rate of 5 g per chicken per day. Eat foods rich in protein: cottage cheese, yogurt, milk.

Weekly chickens are added to the food coarsely grated carrots or pumpkin.

Fattening broilers and slaughtering at the finish

Grown up chicks are already able to digest different foods. From the 20th day of life in the diet, 20% of millet is replaced with boiled potatoes. On the basis of broth or yogurt make mash, in which they add bread yeast, fresh fish.

After the broilers are one month old, you can feed whole grains, not crushed.

At the finish, broiler feeding remains virtually unchanged, but more juicy feed is introduced. Slaughter can be carried out after three months of cultivation.

Broilers older than a month can be given whole grain feeds.

How to cook feed with your own hands?

In order to provide the broilers with active growth at home, they need to introduce compound feed into their diets.

Food for broilers should contain vitamins and minerals. On only one "grass" feed, no matter how much a bird eats it, it will not be possible to grow meat breed. Therefore, the cultivation of healthy broilers is impossible without feed.

Prepare the feed with their own hands - simply, adhering to certain proportions.

Weekly chickens are prepared with a mix of milk or whey, which consists of the following components: cereal from barley, wheat, oatmeal, corn flour, sunflower cake, fish meal, cottage cheese.

Feed can be cooked with your own hands

An example of the composition of the feed at the fattening stage, prepared by yourself:

  • wheat, 25-30%
  • barley, 15%
  • peas, 10-15%
  • corn, 20-25%
  • soybean, 10%
  • sunflower cake, 5%
  • fish meal, chalk, yeast, vitamins - 5%

The composition of the finishing feed mixtures include:

  • corn, 45%
  • wheat, 15%
  • barley, 10%
  • make-up, 15%
  • bone (fish) flour, 5%
  • feed yeast, 5%
  • greens, chalk, vitamins - 5%

What should not feed?

When adding fish, make sure that it is exceptionally fresh in order to avoid an upset stomach. Do not use beets, as it weakens the broiler's stomach.

Beets can not be given to broilers

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