Pertahankan Kualitas DOC dari Hatchery Ke Farm
Doc kualitas yang baik bahkan yang exelent kalau tidak didukung dengan infrastruktur
yang tersedia kualitasnya dapat menurun, sehingga performance sampai akhir pemeliharaan bisa berkurang. Untuk itu ada dua hal yang penting dalam hal ini :
1. Kondisi ruang penyimpanan DOC
2. Kondisi mobil pengangkut DOC.
- Kondisi ruang penyimpanan DOC, harus memiliki kriteria sebagai berikut : temperatur berkisar antara 24 drajat celcius, kelembaban relatif 50%, chicks air exchange 50 cfm per 1000 doc.
-Kondisi mobil pengangkut, harus memiliki kriteria sebagai berikut : temperatur berkisar antara 24 drajat celcius, chicks air exchange 50 cfm per 1000 doc.
Sunday, March 21, 2010
Saturday, February 6, 2010
Effect of pre-warming profile on hatchability and chick quality
Presented on IPE Atlanta, January 2009, by Inge Reijrink1
I.A.M. Reijrink1*, D. Berghmans2, R. Meijerhof1, B. Kemp2 and H. van den Brand2
1HatchTech Incubation Technology B.V., PO Box 256, 3900 AG Veenendaal, The Netherlands;
2 Adaptation Physiology Group, Wageningen Institute of Animal Sciences, Wageningen university, PO Box 338, 6700 AH
Wageningen, The Netherlands
Pre-warming of hatching eggs prior to incubation is to prevent condensation and to reduce variation in egg temperatures. The pre-warming profile might affect embryo viability, as it might affect cell death especially when cell viability is reduced after prolonged storage. The aim of this research was to investigate the effect of storage time and pre-warming profile on hatchability and chick quality. Eggs from a Ross broiler breeder flock with an age of 41 to 50 weeks were used. The experiment was a 2*3 factorial design: 2 storage times (4 and 14 d), and 3 pre-warming profiles (in 30 minutes, 4 h, or 24 h from 17°C to 37.8°C). All eggs were stored at 17°C. Eggs pre-warmed in 30 min were warmed in a water bath with water of 37.8°C. The other eggs were pre-warmed during 4 and 24 h in air. During incubation egg shell temperature was maintained at 37.8°C in all treatment groups. Infertility and embryonic mortality was determined macroscopically. Chick quality was evaluated 12 h after hatch by measuring chick length and yolk free body mass. No interaction was found between storage time and pre-warming profile for hatchability and chick quality. Although no significant interaction was found, there was a numerical difference in first week embryonic mortality between 24 h of pre-warming and 30 min and 4 h of pre-warming in eggs stored for 14 d (3.4%, 11.1%, and 9.4%, respectively, P=0.34).
Storage time and pre-warming profile did not affect hatchability. Pre-warming profile did not affect chick quality. Fourteen days storage resulted in 0.1 cm shorter chick length (P=0.003) and 0.4 g lower yolk free body mass (P=0.006) compared with 4 d storage. In this experiment no effect of pre-warming profile on hatchability or chick quality was found.
Key words: storage time, pre-warming profile, hatchability, chick quality
© Copyright 2009 HatchTech B.V., The Netherlands. HatchTech B.V. reserves the right to alter or modify the article without prior notice. No part of this article may be copied or reproduced without the written permission of HatchTech B.V.
Presented on IPE Atlanta, January 2009, by Inge Reijrink1
I.A.M. Reijrink1*, D. Berghmans2, R. Meijerhof1, B. Kemp2 and H. van den Brand2
1HatchTech Incubation Technology B.V., PO Box 256, 3900 AG Veenendaal, The Netherlands;
2 Adaptation Physiology Group, Wageningen Institute of Animal Sciences, Wageningen university, PO Box 338, 6700 AH
Wageningen, The Netherlands
Pre-warming of hatching eggs prior to incubation is to prevent condensation and to reduce variation in egg temperatures. The pre-warming profile might affect embryo viability, as it might affect cell death especially when cell viability is reduced after prolonged storage. The aim of this research was to investigate the effect of storage time and pre-warming profile on hatchability and chick quality. Eggs from a Ross broiler breeder flock with an age of 41 to 50 weeks were used. The experiment was a 2*3 factorial design: 2 storage times (4 and 14 d), and 3 pre-warming profiles (in 30 minutes, 4 h, or 24 h from 17°C to 37.8°C). All eggs were stored at 17°C. Eggs pre-warmed in 30 min were warmed in a water bath with water of 37.8°C. The other eggs were pre-warmed during 4 and 24 h in air. During incubation egg shell temperature was maintained at 37.8°C in all treatment groups. Infertility and embryonic mortality was determined macroscopically. Chick quality was evaluated 12 h after hatch by measuring chick length and yolk free body mass. No interaction was found between storage time and pre-warming profile for hatchability and chick quality. Although no significant interaction was found, there was a numerical difference in first week embryonic mortality between 24 h of pre-warming and 30 min and 4 h of pre-warming in eggs stored for 14 d (3.4%, 11.1%, and 9.4%, respectively, P=0.34).
Storage time and pre-warming profile did not affect hatchability. Pre-warming profile did not affect chick quality. Fourteen days storage resulted in 0.1 cm shorter chick length (P=0.003) and 0.4 g lower yolk free body mass (P=0.006) compared with 4 d storage. In this experiment no effect of pre-warming profile on hatchability or chick quality was found.
Key words: storage time, pre-warming profile, hatchability, chick quality
© Copyright 2009 HatchTech B.V., The Netherlands. HatchTech B.V. reserves the right to alter or modify the article without prior notice. No part of this article may be copied or reproduced without the written permission of HatchTech B.V.
Friday, February 5, 2010
Big eggs give big chicks, don’t they…
Dr. Ron Meijerhof, HatchTech Incubation Technology
Introduction
In the field we often see that the chick quality coming from old breeder flocks is not as good as we would like it to see. Although the chicks are big, we see problems with viability of the chicks, yolk sac absorption, unhealed navels etc. Together with that, we can also see a decreased hatch of fertiles,and then especially by an increase in late deads.
If we think about it, it’s a bit strange why bigger eggs from older flocks should give more problems.Genetically the embryos are identical to the embryos the same flock produced 20 weeks ago. Weshould expect the embryos to develop more or less in the same way, as they probably will not notice that they are in a bigger egg until the end of incubation, when they fill up the entire egg. An issue could
be the decreasing shell quality of older flocks, but even flocks with good shell quality tend to give more problems with chick quality when the breeders get older.
Influence of temperature
One of the problems we are facing with bigger eggs is the actual temperature of the egg duringincubation.The optimum development for an embryo takes place at a very specific temperature inside the egg.This temperature (measured on the egg shell with an infra-red ear thermometer) is optimal between100.0 and 100.5°F, and should not exceed 101°F. If the temperature inside the egg is too high (and as
a consequence the temperature of the shell gets above 100-100.5°F)
When embryos are experiencing higher temperature in the egg, they have more problems with usingthe yolk and converting it into body tissue. The yolk residue remains big, and the “real” chick (chick without the yolk) is relatively small. If we weigh the chicks, we do not notice this effect, as we are weighing chicks including their residual yolk sac. If we take out the yolk and then weigh the chick, or if HATCHTECH INCUBATION TECHNOLOGY l BIGG EGGS GIVE BIG CHICKS, DON’T THEY?we measure the length of the chick as an indicator for its development, we see that bigger eggs give
bigger total chick weight, but that a lot of the weight is contributed by the yolk. The actual real chick(without the yolk) is not as big as we expect and is sometimes even smaller than the chick from a breeder flock 10 or 20 weeks younger.
Small chicks with large residual yolks have more problems closing their navels over that big yolk,resulting in bad navels and navel-yolk sac infection. The late deads are increasing, as the hightemperatures will kill some of the embryos. The embryos that were not killed had at least a hard timeduring the last days, resulting in a reduced vitality.
Big vs small eggs
If we set all eggs, big or small, at the same machine temperature, the bigger eggs will experience a higher temperature inside the egg, above the optimum.
The reason for that is that the temperature inside the egg is the result of the balance between heat production on one side and heat loss on the other side. Bigger eggs containing bigger embryos will produce more heat, simply because there is more embryo mass in there. On the other side, bigger eggs have more problems of loosing that heat. Eggs loose heat from the surface of the shell to the environment, like the radiator in a car. Bigger eggs have more total shell surface, but per gram of egg
the shell surface is reduced, making it more difficult for the eggs to loose heat.
Besides that, bigger eggs are more “packed together” in an incubator, especially when they are in a turned position. This blocks the air flow over the eggs, and air flow is one of the most important aspects in cooling the eggs.
Due to this, bigger eggs normally have a higher temperature, especially when the temperature of the machine is not adjusted but set on an “average” egg size.
Adjusting incubation to egg size
To overcome these problems, we must give the embryos in the bigger eggs the same temperature asthe embryos in the smaller eggs. If we incubate all the eggs at the same machine temperature, bigger eggs will have a higher temperature resulting in a reduced quality. To control this, we have to adjust the temperature profiles, giving embryos in bigger eggs the same temperature inside the shell as smaller eggs. That means that we have to increase the heat loss from bigger eggs in the second half
of the incubation period, either by dropping the temperature more severe or by increasing the air flow over the eggs.
If we incubate in a single stage machine, the starting temperature of the eggs, until about 8-10 days of age, is identical for big and small eggs (young and old breeder flocks). Until that moment, eggs do not produce a lot of heat and the temperature in the egg will be close to the temperature of the shell. And as embryos need a similar temperature in the egg, regardless of the egg size, big eggs and small
eggs need the same air temperature at the start, when no heat is produced inside the egg yet.
If the incubation process continues, eggs will produce more heat, and temperature has to be dropped.Because bigger eggs produce more heat and have more problems loosing that heat, the temperature has to be dropped more severe on these eggs. This means that if the temperature of small eggs is dropped from approximately 99.7°F at 10 days to 99.2°F at 18 days, we have to drop the temperature in the machine with the big eggs more. It’s a bit difficult to say how much, as this will depend as well
on the actual size of the egg as on the type of machine used, but dropping to at least half a degree lower then for small eggs is the minimum. That means that if small eggs end their air temperature at 99.2°F at 18 days, big eggs should drop to at least 98.7°F at 18 days. At the same time, it might be necessary for the big eggs to start dropping the temperature also a bit earlier, for instance at 9 or 8
days instead of 10 days. It’s important to start dropping the temperature early enough, because ones eggs are overheated, it’s almost impossible to repair the damage. Once the chicks are overheated,they slow down in development and heat production. Then the drop in temperature later in incubation has to be done more moderate and careful, to prevent undercooling.
Field situations
In the field we normally use a straight line for dropping the temperature.
This means that if we start for small eggs at 10 days wit 99.7 and we end at 18 days with 99.2, we actually drop the temperature in a straight line over 8 days to the desired temperature.If for the big eggs we want to drop to 98.7 at 18 days and we start with that from day 8 onwards, we drop 1 degree in 10 days, so 0.1 per day.
Checking the incubation process
How do we know if we dropped the temperature enough?
To get a good feeling if the actual temperature scheme is correct, we must systematically check the chick quality. This can be done by checking the yolk residue, the quality of the navel and by checking the length of the day old chick.
If a drop in temperature results in a better developed, longer chicks with less residual yolk and better navel quality, it was the right choice to do. However, checking chick quality and adjusting temperature profiles never stops.
Dr. Ron Meijerhof, HatchTech Incubation Technology
Introduction
In the field we often see that the chick quality coming from old breeder flocks is not as good as we would like it to see. Although the chicks are big, we see problems with viability of the chicks, yolk sac absorption, unhealed navels etc. Together with that, we can also see a decreased hatch of fertiles,and then especially by an increase in late deads.
If we think about it, it’s a bit strange why bigger eggs from older flocks should give more problems.Genetically the embryos are identical to the embryos the same flock produced 20 weeks ago. Weshould expect the embryos to develop more or less in the same way, as they probably will not notice that they are in a bigger egg until the end of incubation, when they fill up the entire egg. An issue could
be the decreasing shell quality of older flocks, but even flocks with good shell quality tend to give more problems with chick quality when the breeders get older.
Influence of temperature
One of the problems we are facing with bigger eggs is the actual temperature of the egg duringincubation.The optimum development for an embryo takes place at a very specific temperature inside the egg.This temperature (measured on the egg shell with an infra-red ear thermometer) is optimal between100.0 and 100.5°F, and should not exceed 101°F. If the temperature inside the egg is too high (and as
a consequence the temperature of the shell gets above 100-100.5°F)
When embryos are experiencing higher temperature in the egg, they have more problems with usingthe yolk and converting it into body tissue. The yolk residue remains big, and the “real” chick (chick without the yolk) is relatively small. If we weigh the chicks, we do not notice this effect, as we are weighing chicks including their residual yolk sac. If we take out the yolk and then weigh the chick, or if HATCHTECH INCUBATION TECHNOLOGY l BIGG EGGS GIVE BIG CHICKS, DON’T THEY?we measure the length of the chick as an indicator for its development, we see that bigger eggs give
bigger total chick weight, but that a lot of the weight is contributed by the yolk. The actual real chick(without the yolk) is not as big as we expect and is sometimes even smaller than the chick from a breeder flock 10 or 20 weeks younger.
Small chicks with large residual yolks have more problems closing their navels over that big yolk,resulting in bad navels and navel-yolk sac infection. The late deads are increasing, as the hightemperatures will kill some of the embryos. The embryos that were not killed had at least a hard timeduring the last days, resulting in a reduced vitality.
Big vs small eggs
If we set all eggs, big or small, at the same machine temperature, the bigger eggs will experience a higher temperature inside the egg, above the optimum.
The reason for that is that the temperature inside the egg is the result of the balance between heat production on one side and heat loss on the other side. Bigger eggs containing bigger embryos will produce more heat, simply because there is more embryo mass in there. On the other side, bigger eggs have more problems of loosing that heat. Eggs loose heat from the surface of the shell to the environment, like the radiator in a car. Bigger eggs have more total shell surface, but per gram of egg
the shell surface is reduced, making it more difficult for the eggs to loose heat.
Besides that, bigger eggs are more “packed together” in an incubator, especially when they are in a turned position. This blocks the air flow over the eggs, and air flow is one of the most important aspects in cooling the eggs.
Due to this, bigger eggs normally have a higher temperature, especially when the temperature of the machine is not adjusted but set on an “average” egg size.
Adjusting incubation to egg size
To overcome these problems, we must give the embryos in the bigger eggs the same temperature asthe embryos in the smaller eggs. If we incubate all the eggs at the same machine temperature, bigger eggs will have a higher temperature resulting in a reduced quality. To control this, we have to adjust the temperature profiles, giving embryos in bigger eggs the same temperature inside the shell as smaller eggs. That means that we have to increase the heat loss from bigger eggs in the second half
of the incubation period, either by dropping the temperature more severe or by increasing the air flow over the eggs.
If we incubate in a single stage machine, the starting temperature of the eggs, until about 8-10 days of age, is identical for big and small eggs (young and old breeder flocks). Until that moment, eggs do not produce a lot of heat and the temperature in the egg will be close to the temperature of the shell. And as embryos need a similar temperature in the egg, regardless of the egg size, big eggs and small
eggs need the same air temperature at the start, when no heat is produced inside the egg yet.
If the incubation process continues, eggs will produce more heat, and temperature has to be dropped.Because bigger eggs produce more heat and have more problems loosing that heat, the temperature has to be dropped more severe on these eggs. This means that if the temperature of small eggs is dropped from approximately 99.7°F at 10 days to 99.2°F at 18 days, we have to drop the temperature in the machine with the big eggs more. It’s a bit difficult to say how much, as this will depend as well
on the actual size of the egg as on the type of machine used, but dropping to at least half a degree lower then for small eggs is the minimum. That means that if small eggs end their air temperature at 99.2°F at 18 days, big eggs should drop to at least 98.7°F at 18 days. At the same time, it might be necessary for the big eggs to start dropping the temperature also a bit earlier, for instance at 9 or 8
days instead of 10 days. It’s important to start dropping the temperature early enough, because ones eggs are overheated, it’s almost impossible to repair the damage. Once the chicks are overheated,they slow down in development and heat production. Then the drop in temperature later in incubation has to be done more moderate and careful, to prevent undercooling.
Field situations
In the field we normally use a straight line for dropping the temperature.
This means that if we start for small eggs at 10 days wit 99.7 and we end at 18 days with 99.2, we actually drop the temperature in a straight line over 8 days to the desired temperature.If for the big eggs we want to drop to 98.7 at 18 days and we start with that from day 8 onwards, we drop 1 degree in 10 days, so 0.1 per day.
Checking the incubation process
How do we know if we dropped the temperature enough?
To get a good feeling if the actual temperature scheme is correct, we must systematically check the chick quality. This can be done by checking the yolk residue, the quality of the navel and by checking the length of the day old chick.
If a drop in temperature results in a better developed, longer chicks with less residual yolk and better navel quality, it was the right choice to do. However, checking chick quality and adjusting temperature profiles never stops.
Tuesday, October 27, 2009
Leg Problems in Broilers and Turkeys
Leg Problems in Broilers and Turkeys
PUBLICATION DATE: 26/05/2008
RATING
AUTHOR: R. Scott Beyer, Poultry Specialist, Animal Sciences and Industry - Kansas State University Agricultural Experiment Station and Cooperative Extension Service
Leg problems can occur in fast-growing strains of broilers and turkeys. These disorders are not unique to small flocks; they also occur in commercial broiler and turkey flocks. Estimates of the incidence of leg and foot problems range from 0.5 to 4 percent of all broilers grown.
What is a leg problem?
Some birds may develop crooked legs, toes and feet; bowlegs; twisted joints; or swollen hock joints between the drumstick and the foot. Most are not severely affected and will grow quite normally. Others are more severely affected and may not be able to stand, or their feet may deviate drastically from their normal position. Birds with leg problems so severe and painful that they are unable to obtain food should be terminated.
Wide fluctuations in occurrence and multiple pathological conditions indicate that leg disorders are caused by many factors. Selection for rapid growth may add to this problem because of the increased stress on the skeletal, muscular, and tendon tissues of the birds.
What causes leg problems?
An average weight gain of 4.25 pounds in seven weeks, a high ratio of white to dark muscle, stress, and improper management may lead to leg problems. The largest, fastest growing males in the flock are usually the ones affected. Although a small percentage of birds may be predisposed to leg problems, use of highly selected fast-growing strains is recommended because savings in feed costs and time far outweigh the loss of a few birds.
Infectious agents also have been identified as direct or indirect causes of leg disorders. Staphylococcus and viral arthritis/tenosynovitis are two common agents. Leg disorders caused by these agents can be easily confused with nutrition-related conditions.
If hatching your own chicks, be sure they have a firm surface to stand on while inside the incubator. It takes a few hours after hatching for their leg muscles to function fully. Slippery surfaces also may lead to leg problems.
Many leg disorders of Kansas broilers appear to be the result of nutritional deficiencies. Broilers need a well-fortified starter ration that contains 22 to 24 percent protein. Certain adjustments may be necessary if a lower protein, such as 20 percent starter ration, is all that is available. Equal parts of a 20 percent protein chick starter and 28 percent protein gamebird starter will provide a 24 percent protein ration.
If this option is not available, protein supplements such as meat meal or fish meal can be used to fortify low-protein starter rations. Have the local K-State Research and Extension agricultural agent help you formulate this mixture.
Other nutrition-related causes of leg disorders include switching from starter ration to grower ration too soon, or diluting the starter ration with cereal grains. Never dilute a complete ration with cereal grains unless specified on the product label. Either practice results in dilution of the nutrients in the rations, which can result in leg disorders from nutritional deficiencies.
Rickets
Rickets is a condition characterized by a lack of mineralization of the bone caused by a calcium, phosphorus, or vitamin D deficiency. A vitamin D deficiency is the most probable cause and can be due to a mixing error, under fortification, or the presence of mold toxins that interfere with normal metabolism. Rickets resulting from a phosphorus deficiency may be due to insufficient available phosphorus in the ration. A calcium deficiency is not common when standard ingredients are used.
Perosis
Symptoms of perosis include swelling of the hock joints, slipped tendons, and severe shortening of the long bones. Deficiencies of the trace minerals manganese and zinc and the vitamins choline, niacin, folic acid, biotin, and pryridoxine can produce a perosis-type condition. Birds fed complete rations with a mineral premix rarely have perosis.
Tybial Dyschondroplasia
Many fast-growing birds may develop tybial dyschondroplasia (TD). This problem is most associated with bone growth that is so rapid that it exceeds the capacity of the bird’s system to put calcium into the bone. When the bird gains weight, the growth plate twists or fractures. This condition worsens if the calcium to available phosphorus ratio is incorrect. It should be about 2 parts calcium to 1 part available phosphorus.
Fast- vs. slow-growing
Recently, a lot of interest has developed for breeding slower-growing strains of meat-type birds. Research indicates that slower-growing birds often have fewer leg problems. For some producers the problem with slower growing birds is that they take longer to reach body weight. A fast-growing strain of bird should be ready for processing in 6 to 8 weeks compared to the slower strains, which will need 12 to 15 weeks. Birds that take longer to grow have a greater chance of dying from other causes and require more time and labor.
What to do
Most treatments are not likely to correct the problem. An exception is the use of a water-soluble vitamin mixture in the drinking water and the addition of a trace mineral mix to the feed. This treatment may be beneficial if administered at the first signs of trouble. A positive response indicates a higher fortified ration is in order. A complete ration from a commercial manufacturer does not require vitamin or mineral supplements.
Minimize the potential for leg disorders by following good management and sanitation practices, using quality rations, and minimizing stress.
One alternative to consider is using fast-growing strains, and growing them slowly. This can be done by feeding less concentrated rations or by limiting feed intake. Many fast-growing strains are grown in 24 hours of light. Turning the lights off for a few hours each night will limit feed intake. Be sure to ask your hatchery exactly what breed they are producing and choose proper management strategies.
If steps have been taken to reduce the occurrence of leg problems, don’t panic if a few birds in the flock are affected. Many of these birds will continue to grow and can be processed.
If the problem persists, a laboratory diagnosis of the condition is needed because of the difficulty in distinguishing between infectious and nutritional causes in the field.
A diagnosis can be obtained by shipping a sample of two or three affected birds to the Kansas State University Veterinary Diagnostic Laboratory.
If the birds cannot be delivered alive, they should be sacrificed, placed in a waterproof plastic bag, packed in ice in a foam cooler, and shipped by courier.
Refer to K-State Research and Extension publication Prevention Control of Poultry Diseases, L-754, for more information.
PUBLICATION DATE: 26/05/2008
RATING
AUTHOR: R. Scott Beyer, Poultry Specialist, Animal Sciences and Industry - Kansas State University Agricultural Experiment Station and Cooperative Extension Service
PUBLICATION DATE: 26/05/2008
RATING
AUTHOR: R. Scott Beyer, Poultry Specialist, Animal Sciences and Industry - Kansas State University Agricultural Experiment Station and Cooperative Extension Service
Leg problems can occur in fast-growing strains of broilers and turkeys. These disorders are not unique to small flocks; they also occur in commercial broiler and turkey flocks. Estimates of the incidence of leg and foot problems range from 0.5 to 4 percent of all broilers grown.
What is a leg problem?
Some birds may develop crooked legs, toes and feet; bowlegs; twisted joints; or swollen hock joints between the drumstick and the foot. Most are not severely affected and will grow quite normally. Others are more severely affected and may not be able to stand, or their feet may deviate drastically from their normal position. Birds with leg problems so severe and painful that they are unable to obtain food should be terminated.
Wide fluctuations in occurrence and multiple pathological conditions indicate that leg disorders are caused by many factors. Selection for rapid growth may add to this problem because of the increased stress on the skeletal, muscular, and tendon tissues of the birds.
What causes leg problems?
An average weight gain of 4.25 pounds in seven weeks, a high ratio of white to dark muscle, stress, and improper management may lead to leg problems. The largest, fastest growing males in the flock are usually the ones affected. Although a small percentage of birds may be predisposed to leg problems, use of highly selected fast-growing strains is recommended because savings in feed costs and time far outweigh the loss of a few birds.
Infectious agents also have been identified as direct or indirect causes of leg disorders. Staphylococcus and viral arthritis/tenosynovitis are two common agents. Leg disorders caused by these agents can be easily confused with nutrition-related conditions.
If hatching your own chicks, be sure they have a firm surface to stand on while inside the incubator. It takes a few hours after hatching for their leg muscles to function fully. Slippery surfaces also may lead to leg problems.
Many leg disorders of Kansas broilers appear to be the result of nutritional deficiencies. Broilers need a well-fortified starter ration that contains 22 to 24 percent protein. Certain adjustments may be necessary if a lower protein, such as 20 percent starter ration, is all that is available. Equal parts of a 20 percent protein chick starter and 28 percent protein gamebird starter will provide a 24 percent protein ration.
If this option is not available, protein supplements such as meat meal or fish meal can be used to fortify low-protein starter rations. Have the local K-State Research and Extension agricultural agent help you formulate this mixture.
Other nutrition-related causes of leg disorders include switching from starter ration to grower ration too soon, or diluting the starter ration with cereal grains. Never dilute a complete ration with cereal grains unless specified on the product label. Either practice results in dilution of the nutrients in the rations, which can result in leg disorders from nutritional deficiencies.
Rickets
Rickets is a condition characterized by a lack of mineralization of the bone caused by a calcium, phosphorus, or vitamin D deficiency. A vitamin D deficiency is the most probable cause and can be due to a mixing error, under fortification, or the presence of mold toxins that interfere with normal metabolism. Rickets resulting from a phosphorus deficiency may be due to insufficient available phosphorus in the ration. A calcium deficiency is not common when standard ingredients are used.
Perosis
Symptoms of perosis include swelling of the hock joints, slipped tendons, and severe shortening of the long bones. Deficiencies of the trace minerals manganese and zinc and the vitamins choline, niacin, folic acid, biotin, and pryridoxine can produce a perosis-type condition. Birds fed complete rations with a mineral premix rarely have perosis.
Tybial Dyschondroplasia
Many fast-growing birds may develop tybial dyschondroplasia (TD). This problem is most associated with bone growth that is so rapid that it exceeds the capacity of the bird’s system to put calcium into the bone. When the bird gains weight, the growth plate twists or fractures. This condition worsens if the calcium to available phosphorus ratio is incorrect. It should be about 2 parts calcium to 1 part available phosphorus.
Fast- vs. slow-growing
Recently, a lot of interest has developed for breeding slower-growing strains of meat-type birds. Research indicates that slower-growing birds often have fewer leg problems. For some producers the problem with slower growing birds is that they take longer to reach body weight. A fast-growing strain of bird should be ready for processing in 6 to 8 weeks compared to the slower strains, which will need 12 to 15 weeks. Birds that take longer to grow have a greater chance of dying from other causes and require more time and labor.
What to do
Most treatments are not likely to correct the problem. An exception is the use of a water-soluble vitamin mixture in the drinking water and the addition of a trace mineral mix to the feed. This treatment may be beneficial if administered at the first signs of trouble. A positive response indicates a higher fortified ration is in order. A complete ration from a commercial manufacturer does not require vitamin or mineral supplements.
Minimize the potential for leg disorders by following good management and sanitation practices, using quality rations, and minimizing stress.
One alternative to consider is using fast-growing strains, and growing them slowly. This can be done by feeding less concentrated rations or by limiting feed intake. Many fast-growing strains are grown in 24 hours of light. Turning the lights off for a few hours each night will limit feed intake. Be sure to ask your hatchery exactly what breed they are producing and choose proper management strategies.
If steps have been taken to reduce the occurrence of leg problems, don’t panic if a few birds in the flock are affected. Many of these birds will continue to grow and can be processed.
If the problem persists, a laboratory diagnosis of the condition is needed because of the difficulty in distinguishing between infectious and nutritional causes in the field.
A diagnosis can be obtained by shipping a sample of two or three affected birds to the Kansas State University Veterinary Diagnostic Laboratory.
If the birds cannot be delivered alive, they should be sacrificed, placed in a waterproof plastic bag, packed in ice in a foam cooler, and shipped by courier.
Refer to K-State Research and Extension publication Prevention Control of Poultry Diseases, L-754, for more information.
PUBLICATION DATE: 26/05/2008
RATING
AUTHOR: R. Scott Beyer, Poultry Specialist, Animal Sciences and Industry - Kansas State University Agricultural Experiment Station and Cooperative Extension Service
Sunday, October 18, 2009
Advice on Reducing Heat Stress in Poultry
Advice on Reducing Heat Stress in Poultry
Dealing with summertime heat is a great challenge for people in Louisiana. LSU AgCenter poultry specialist Dr. Theresia Lavergne says high heat and humidity combine to pose severe problems for all types of poultry.
"Under conditions of severe heat stress, poultry will have a reduced growth rate, decreased feed intake, poor feed conversion, decreased egg production, reduced hatchability rate, reduced egg shell quality, reduced egg size and reduced internal egg quality," Lavergne explained. "Additionally, heat stress can cause increased mortality."
All types and ages of poultry are susceptible to heat stress, but older poultry face a bigger risk. As poultry get older, they increase in size as well as insulation (feathering). Lavergne says this makes it harder for them to dissipate heat.
"The most obvious sign of heat stress in poultry is panting," the LSU AgCenter specialist says. "Poultry do not have sweat glands that can cool their skin, so instead they must use evaporation from their throat and respiratory system as a means of cooling themselves."
Lavergne points out that panting takes a lot of energy which, in turn, generates an appreciable amount of body heat for poultry.
"Ultimately, if poultry are not relieved of heat stress, their body temperature can continue to rise and increase the possibility of mortality," she stresses, "Fortunately there are several things you can do to help your home poultry flock handle heat stress."
* Provide cool, clean, quality drinking water to your poultry. Water must be available at all times and must be in a location that is easily accessible to your poultry. Water will help keep your birds cool.
* Provide a comfortable environment for your poultry. Always make sure your poultry are in a well-ventilated area in which there is nothing to obstruct the airflow. Placing poultry in a well-ventilated area will help reduce the incidence of heat stress. In addition, a misting/fogging system can be used in a well-ventilated area to help the birds cool themselves.
* Provide feed during the coolest part of the day. Poultry produce heat during the process of digestion, and when this heat is combined with the significant rise in body temperature that occurs during the late afternoon of a hot day, there is a greater risk of heat stress for poultry.
* Supplement drinking water with electrolytes. During true heat stress, the electrolyte balance in birds is altered as a result of panting. The addition of electrolytes to the drinking water will help balance the electrolytes in the birds and increase the birds’ water intake. The increased water intake will aid in cooling the birds and will improve the evaporative cooling of the birds. However, you should consult your veterinarian before using any heat stress supplements such as electrolytes.
* Avoid overcrowding your poultry. You should reduce the number of birds kept in a house or in an area. Birds produce body heat. Thus, by reducing the number of birds in a house you will reduce the amount of body heat produced in the house.
* Avoid excessive activity during the hottest part of the day. The hot weather is a great stress on the birds, so avoid bothering and disturbing the birds during periods of peak heat.
"The heat of the summertime is unavoidable," Lavergne said. "However, by recognizing the signs of heat stress and taking steps to prevent heat stress in your home poultry flock, you can help keep your poultry comfortable and productive during the summertime."
Source :http://www.lsuagcenter.com/en/crops_livestock/livestock/animal_health/poultry/Advice+on+Reducing+Heat+Stress+in+Poultry.htm
Dealing with summertime heat is a great challenge for people in Louisiana. LSU AgCenter poultry specialist Dr. Theresia Lavergne says high heat and humidity combine to pose severe problems for all types of poultry.
"Under conditions of severe heat stress, poultry will have a reduced growth rate, decreased feed intake, poor feed conversion, decreased egg production, reduced hatchability rate, reduced egg shell quality, reduced egg size and reduced internal egg quality," Lavergne explained. "Additionally, heat stress can cause increased mortality."
All types and ages of poultry are susceptible to heat stress, but older poultry face a bigger risk. As poultry get older, they increase in size as well as insulation (feathering). Lavergne says this makes it harder for them to dissipate heat.
"The most obvious sign of heat stress in poultry is panting," the LSU AgCenter specialist says. "Poultry do not have sweat glands that can cool their skin, so instead they must use evaporation from their throat and respiratory system as a means of cooling themselves."
Lavergne points out that panting takes a lot of energy which, in turn, generates an appreciable amount of body heat for poultry.
"Ultimately, if poultry are not relieved of heat stress, their body temperature can continue to rise and increase the possibility of mortality," she stresses, "Fortunately there are several things you can do to help your home poultry flock handle heat stress."
* Provide cool, clean, quality drinking water to your poultry. Water must be available at all times and must be in a location that is easily accessible to your poultry. Water will help keep your birds cool.
* Provide a comfortable environment for your poultry. Always make sure your poultry are in a well-ventilated area in which there is nothing to obstruct the airflow. Placing poultry in a well-ventilated area will help reduce the incidence of heat stress. In addition, a misting/fogging system can be used in a well-ventilated area to help the birds cool themselves.
* Provide feed during the coolest part of the day. Poultry produce heat during the process of digestion, and when this heat is combined with the significant rise in body temperature that occurs during the late afternoon of a hot day, there is a greater risk of heat stress for poultry.
* Supplement drinking water with electrolytes. During true heat stress, the electrolyte balance in birds is altered as a result of panting. The addition of electrolytes to the drinking water will help balance the electrolytes in the birds and increase the birds’ water intake. The increased water intake will aid in cooling the birds and will improve the evaporative cooling of the birds. However, you should consult your veterinarian before using any heat stress supplements such as electrolytes.
* Avoid overcrowding your poultry. You should reduce the number of birds kept in a house or in an area. Birds produce body heat. Thus, by reducing the number of birds in a house you will reduce the amount of body heat produced in the house.
* Avoid excessive activity during the hottest part of the day. The hot weather is a great stress on the birds, so avoid bothering and disturbing the birds during periods of peak heat.
"The heat of the summertime is unavoidable," Lavergne said. "However, by recognizing the signs of heat stress and taking steps to prevent heat stress in your home poultry flock, you can help keep your poultry comfortable and productive during the summertime."
Source :http://www.lsuagcenter.com/en/crops_livestock/livestock/animal_health/poultry/Advice+on+Reducing+Heat+Stress+in+Poultry.htm
Heat Stress Management in Broilers
Heat Stress Management in Broilers
Introduction
High ambient temperatures coupled with high humidity can be devastating to commercial broilers. Heat stress interferes with the broilers comfort and suppresses productive efficiency. Although increased heat is seen as a major problem in poultry production, studies show that it is not only the excessively high temperatures, but also the fluctuation of the temperature. This naturally occurs during the temperature change from daytime to nighttime. Recent studies have shown that broilers tend to perform reasonably well in a high, but constant environment of 380C (100oF), but become stressed when fluctuating temperatures exist. When temperature fluctuations occur, birds need to use more energy in an attempt to maintain their body temperature of 41-420C (106-108oF). When their body temperature rises above 420C (108oF), mortality begins to occur. It is important to be aware of the temperature in the shed, and be conscious of how much it may fluctuate.
During periods of heat stress the broiler has to make major thermo-regulatory adaptations in order to prevent death from heat exhaustion. The result is that the full genetic potential of the broiler is often not achieved. The purpose of this paper is to review some of the effects of heat stress on broilers and methods, which can be used by the poultry producer to partially alleviate some of the detrimental effects of heat stress on broiler performance.
Physiological response to heat stress
Broilers subject to high environmental temperatures exhibit many behavioral changes which allow them to re-establish heat balance with their surroundings. Broilers rest more during periods of heat stress. Some birds will stand quietly while others simply crouch near walls or waterers. Usually, their wings are spread away from the body to promote cooling by reducing body insulation. Within the bird, blood flow is diverted from certain internal body organs such as the liver, kidneys and intestines to dilated blood vessels of the peripheral tissue (skin) in order to facilitate heat loss.
Hyperventilation or "panting" increases during periods of high environmental temperature. Heat loss through evaporative cooling allows the broiler to dissipate the heat it is generating. However, panting requires increased muscle activity and these results in an increased energy requirement, which is associated with heat stress. Therefore, decreased energy efficiency also accompanies hot weather. Panting would normally be expected to occur when the ambient temperature is near or above 30oC.
Relative humidity influences evaporative heat loss through panting. Broilers, as well as other domestic poultry, cannot tolerate high temperature coupled with high relative humidity. Death due to heat exhaustion will occur very quickly, especially in heavier birds, if both temperature and humidity are high. In normal birds, panting will remove approximately 540 calories per gram of water lost by the lungs.
Importance of panting
Normally, blood pH is controlled by the lungs and kidneys along with the various buffer systems, which prevent rapid changes in the pH. However, as the respiratory rate increases in heat stressed broilers, there is a corresponding decrease in the levels of blood carbon dioxide. Respiratory alkalosis (elevated blood pH) results. Heat stress also depletes potassium and other minerals in the body, altering the delicate electrolyte balance in the body.
Feed intake Vs Heat stress
Broilers maintained in hot environments reduce their feed consumption. This is a part of their physiological adaptation to heat stress. The reduction in feed intake results in a decrease in the daily intake of nutrients responsible for growth. However, fewer nutrients to metabolize means less heat produced by the body. Thus, even though growth is slowed, the broiler can now more easily cope with the heat because of the lessened need for heat dissipation. Research data clearly shows that the survival rate of broilers decreases as feed intake increases during heat stress, especially during the hottest part of the day.
Importance of fasting during heat stress
In addition to heat-stress mortality, economic losses associated with broiler heat stress also occur as a result of lowered growth rate and decreased feed efficiency. Therefore, it is natural for producers to want to stimulate feed consumption in hot weather. However, any management technique, which promotes feed consumption or increased activity during the peak hot periods may be counterproductive. The extra feed consumed will increase the bird's heat load and probably result in additional mortality. Fasting the broiler prior to or during peak hot periods of the day lessens the heat load and enhances survival.
Fasting reduces the heat production from digestion, absorption and metabolism of nutrients. Fasting also has a calming effect. Movement in animals occurs through muscle contraction which generates heat. In hot environments this heat production only adds to the heat load. Therefore, to lessen the heat load, broilers should be kept as calm as possible. This is especially important during the hottest parts of the day. Once the hottest periods are over and ambient temperature starts to fall, the broilers will usually begin consuming feed again.
Five Tips For Handling Heat Stress
1. Add nutritional supplements to the feed or water.
The electrolyte balance in birds is altered during heat stress due to panting. Panting increases carbon dioxide loss in the bird, which reduces the birds’ ideal water intake. By adding electrolytes to the feed or water, birds increase their water intake, which aids in keeping a constant body temperature and maintains an effective system of evaporative cooling.
2. Carefully select a proper time of feeding and withdrawing feed.
During the late afternoon there is a significant rise in body temperature, which, if severe, may kill the bird. The late afternoon may not be the hottest time in the day, but it is the peak of digestion in birds when eating in the early-mid morning period. A good management strategy for layers to aid in reducing heat stress is to withdraw feed prior to the anticipated time of peak temperature so that it may take an unneeded heat load off the bird. For broilers, a period of darkness in the late afternoon can be used to avoid excessive activity. If using a feed withdrawal program, it can be beneficial to give supplemental lights during the period of natural darkness.
3. Have readily available drinking water
Ensure that the water is clean and of optimum quality. Water must be readily available and have nipple drinkers at the right height. Adding nutritional water supplements that run continuously in hot weather is also of great benefit.
4. Ensure good ventilation.
By providing the birds with a comfortable environment, common stressors and heat will reduce. Always check airflow patterns and keep your ventilation system well cleaned. Misting systems can also be used to help aid the birds in their own cooling mechanisms.
5. Dietary modification during heat stress
Heat stress causes broilers to decrease feed intake and consequently nutrient intake. Therefore, the dietary nutrient concentrations should be increased. Simply increasing the protein concentration is the wrong approach. The energy content of the diet, along with other nutrients, should be increased. Increasing fat calories should be considered. Dietary vitamin and mineral concentrations should be re-evaluated. The use of vitamin C, as an anti-stress agent, is often considered during periods of heat stress. Choosing the correct coccidiostat is very important as well as the use of antioxidants and mold inhibitors in stored feed. Protein contributes more to metabolic heat production than do carbohydrate and fat. Therefore, feeding imbalanced diets with regards to amino acids will result in increased metabolic heat production. Amino acid balance in the diet is especially important. Efforts should be made to formulate diets with slightly lower protein levels and to utilize synthetic amino acids, especially methionine and lysine.
Summary
Broilers under heat stress have to make critical physiological adjustments. Feed intake is depressed and water intake is increased. Dietary adjustments can help reduce metabolic heat production and maintain nutrient intake. Energy intake and amino acid balance is of extreme importance in heat stress. Providing adequate ventilation and stimulating water consumption is essential. Minimizing bird activity during the hottest parts of the day lessens the heat burden. Controlled fasting is beneficial and usually increases survival rate of broilers during heat stress.
Source :http://www.neospark.com/neospark/images/Heat%20Stress.PDF
Introduction
High ambient temperatures coupled with high humidity can be devastating to commercial broilers. Heat stress interferes with the broilers comfort and suppresses productive efficiency. Although increased heat is seen as a major problem in poultry production, studies show that it is not only the excessively high temperatures, but also the fluctuation of the temperature. This naturally occurs during the temperature change from daytime to nighttime. Recent studies have shown that broilers tend to perform reasonably well in a high, but constant environment of 380C (100oF), but become stressed when fluctuating temperatures exist. When temperature fluctuations occur, birds need to use more energy in an attempt to maintain their body temperature of 41-420C (106-108oF). When their body temperature rises above 420C (108oF), mortality begins to occur. It is important to be aware of the temperature in the shed, and be conscious of how much it may fluctuate.
During periods of heat stress the broiler has to make major thermo-regulatory adaptations in order to prevent death from heat exhaustion. The result is that the full genetic potential of the broiler is often not achieved. The purpose of this paper is to review some of the effects of heat stress on broilers and methods, which can be used by the poultry producer to partially alleviate some of the detrimental effects of heat stress on broiler performance.
Physiological response to heat stress
Broilers subject to high environmental temperatures exhibit many behavioral changes which allow them to re-establish heat balance with their surroundings. Broilers rest more during periods of heat stress. Some birds will stand quietly while others simply crouch near walls or waterers. Usually, their wings are spread away from the body to promote cooling by reducing body insulation. Within the bird, blood flow is diverted from certain internal body organs such as the liver, kidneys and intestines to dilated blood vessels of the peripheral tissue (skin) in order to facilitate heat loss.
Hyperventilation or "panting" increases during periods of high environmental temperature. Heat loss through evaporative cooling allows the broiler to dissipate the heat it is generating. However, panting requires increased muscle activity and these results in an increased energy requirement, which is associated with heat stress. Therefore, decreased energy efficiency also accompanies hot weather. Panting would normally be expected to occur when the ambient temperature is near or above 30oC.
Relative humidity influences evaporative heat loss through panting. Broilers, as well as other domestic poultry, cannot tolerate high temperature coupled with high relative humidity. Death due to heat exhaustion will occur very quickly, especially in heavier birds, if both temperature and humidity are high. In normal birds, panting will remove approximately 540 calories per gram of water lost by the lungs.
Importance of panting
Normally, blood pH is controlled by the lungs and kidneys along with the various buffer systems, which prevent rapid changes in the pH. However, as the respiratory rate increases in heat stressed broilers, there is a corresponding decrease in the levels of blood carbon dioxide. Respiratory alkalosis (elevated blood pH) results. Heat stress also depletes potassium and other minerals in the body, altering the delicate electrolyte balance in the body.
Feed intake Vs Heat stress
Broilers maintained in hot environments reduce their feed consumption. This is a part of their physiological adaptation to heat stress. The reduction in feed intake results in a decrease in the daily intake of nutrients responsible for growth. However, fewer nutrients to metabolize means less heat produced by the body. Thus, even though growth is slowed, the broiler can now more easily cope with the heat because of the lessened need for heat dissipation. Research data clearly shows that the survival rate of broilers decreases as feed intake increases during heat stress, especially during the hottest part of the day.
Importance of fasting during heat stress
In addition to heat-stress mortality, economic losses associated with broiler heat stress also occur as a result of lowered growth rate and decreased feed efficiency. Therefore, it is natural for producers to want to stimulate feed consumption in hot weather. However, any management technique, which promotes feed consumption or increased activity during the peak hot periods may be counterproductive. The extra feed consumed will increase the bird's heat load and probably result in additional mortality. Fasting the broiler prior to or during peak hot periods of the day lessens the heat load and enhances survival.
Fasting reduces the heat production from digestion, absorption and metabolism of nutrients. Fasting also has a calming effect. Movement in animals occurs through muscle contraction which generates heat. In hot environments this heat production only adds to the heat load. Therefore, to lessen the heat load, broilers should be kept as calm as possible. This is especially important during the hottest parts of the day. Once the hottest periods are over and ambient temperature starts to fall, the broilers will usually begin consuming feed again.
Five Tips For Handling Heat Stress
1. Add nutritional supplements to the feed or water.
The electrolyte balance in birds is altered during heat stress due to panting. Panting increases carbon dioxide loss in the bird, which reduces the birds’ ideal water intake. By adding electrolytes to the feed or water, birds increase their water intake, which aids in keeping a constant body temperature and maintains an effective system of evaporative cooling.
2. Carefully select a proper time of feeding and withdrawing feed.
During the late afternoon there is a significant rise in body temperature, which, if severe, may kill the bird. The late afternoon may not be the hottest time in the day, but it is the peak of digestion in birds when eating in the early-mid morning period. A good management strategy for layers to aid in reducing heat stress is to withdraw feed prior to the anticipated time of peak temperature so that it may take an unneeded heat load off the bird. For broilers, a period of darkness in the late afternoon can be used to avoid excessive activity. If using a feed withdrawal program, it can be beneficial to give supplemental lights during the period of natural darkness.
3. Have readily available drinking water
Ensure that the water is clean and of optimum quality. Water must be readily available and have nipple drinkers at the right height. Adding nutritional water supplements that run continuously in hot weather is also of great benefit.
4. Ensure good ventilation.
By providing the birds with a comfortable environment, common stressors and heat will reduce. Always check airflow patterns and keep your ventilation system well cleaned. Misting systems can also be used to help aid the birds in their own cooling mechanisms.
5. Dietary modification during heat stress
Heat stress causes broilers to decrease feed intake and consequently nutrient intake. Therefore, the dietary nutrient concentrations should be increased. Simply increasing the protein concentration is the wrong approach. The energy content of the diet, along with other nutrients, should be increased. Increasing fat calories should be considered. Dietary vitamin and mineral concentrations should be re-evaluated. The use of vitamin C, as an anti-stress agent, is often considered during periods of heat stress. Choosing the correct coccidiostat is very important as well as the use of antioxidants and mold inhibitors in stored feed. Protein contributes more to metabolic heat production than do carbohydrate and fat. Therefore, feeding imbalanced diets with regards to amino acids will result in increased metabolic heat production. Amino acid balance in the diet is especially important. Efforts should be made to formulate diets with slightly lower protein levels and to utilize synthetic amino acids, especially methionine and lysine.
Summary
Broilers under heat stress have to make critical physiological adjustments. Feed intake is depressed and water intake is increased. Dietary adjustments can help reduce metabolic heat production and maintain nutrient intake. Energy intake and amino acid balance is of extreme importance in heat stress. Providing adequate ventilation and stimulating water consumption is essential. Minimizing bird activity during the hottest parts of the day lessens the heat burden. Controlled fasting is beneficial and usually increases survival rate of broilers during heat stress.
Source :http://www.neospark.com/neospark/images/Heat%20Stress.PDF
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