I. Strengthen Disinfection of Chicken Houses and Equipment
Schedule the preparation work for washing, cleaning, disinfection, and leaving the house vacant according to the dates of the chicken house and the arrival of the chicks. In general, wait at least 2 weeks after selling one batch of broiler chickens before bringing in the next batch, to allow enough time to prepare the chicken house and leave it vacant.
Inspect and maintain heating, ventilation, lighting, and other equipment; block mouse holes to prevent rodent damage; prepare sufficient feed and equipment; and formulate an immunization and prevention plan to ensure medicines and vaccines are available in time.
二、Selection of Chicks
Select strong chicks, and remove weak, injured, or deformed chicks. Strong chicks are characterized by uniform development; clean, shiny, dry feathers; alert and active behavior; a clear, loud chirp; bright, lively eyes; a steady stance; a firm grip when held; quick responses; a soft, elastic abdomen; and a well-healed navel with no signs of bleeding. Weak chicks are listless, with ruffled feathers, closed eyes and tucked-in heads, unsteady stances, poor yolk absorption, and protruding navels with signs of bleeding.
三、Environmental Control
The environment has a major impact on chick growth. This is especially true after autumn begins, when temperatures gradually drop and the difference between daytime and nighttime temperatures is relatively large, causing considerable stress to chicks. Therefore, extra care should be taken during this stage.
1, Temperature: Appropriate temperatures are key to improving chick survival rates. During the first week, the temperature in the poultry house should be maintained at 35°C-33°C. Thereafter, it should be lowered by 2°C-3°C each week until it reaches around 20°C; at night, because outdoor temperatures are low and the chickens are less active, the temperature should be 1°C higher than during the day. Follow these principles when managing temperature: higher at the beginning and lower later; lower during the day and higher at night; lower on sunny days and higher on cloudy days. Whether the temperature is appropriate can be determined from the chicks’ behavior. At a normal temperature, chicks are active, evenly dispersed, have glossy feathers, and have a strong appetite; they sleep quietly at night. If the temperature is too low, chickens gather near the heat source, raise their down, huddle together, and chirp loudly. If the temperature is too high, they move away from the heat source, breathe with their beaks open, hold their wings out, drink more water, and have a poor appetite.
2, Lighting: Generally, after chicks are placed in the poultry house, provide 24 hours of light per day from 0 to 5 days of age, then gradually reduce this to 20 hours until they are ready for market. In terms of light intensity, begin using dim lighting on day 5, just bright enough for the chickens to eat and drink normally, to prevent panic and crowding. Restricting light appropriately during the growth period helps the flock develop its internal organs in darkness and prevents excessive losses (sudden death) later on. For broilers raised for around 42 days or 35–36 days, intermittent lighting or a schedule of 23 hours of light and 1 hours of darkness is recommended.
3, Humidity: Maintain relatively high humidity during the first 1–2 weeks, and relatively low humidity from 3 weeks of age until the birds are ready for market. Recommended levels are as follows: during weeks 1–2, relative humidity can be maintained at 70%–65%; thereafter, maintain it at 55%–60%, and do not let it fall below 40%.
4, ventilation: Broiler chickens need good ventilation throughout the entire rearing period. Ventilation is particularly important during the later stages of rearing. At 1-3 weeks of age, maintaining warmth is the priority, with adequate ventilation. Ammonia concentrations should be low, with no smoke or dust.
When ventilating, try to address the issue using adjustable plastic partition curtains. If this is still insufficient, open the chicken house doors and windows for ventilation. From 4 weeks of age until market, ventilation is the priority; maintain a suitable temperature and keep ammonia odor low. In autumn, open doors and windows as appropriate based on the outdoor temperature, while preventing cold air from blowing directly onto the chicks.
IV. Drinking Water Management
Ensure that the water is not contaminated by E. coli or other pathogenic microorganisms. During week 1, provide warm water at room temperature; afterward, use deep-well water or tap water. For the first 3 days, add 2.5%–5% glucose, brown sugar, and multivitamins for broiler chickens to the drinking water as appropriate. After the chicks enter the brooding room, provide water for 3–4 hours before starting the 1st feeding. Place drinkers evenly and at an appropriate height, and clean and disinfect them 1–2 times daily. Do not store water in storage tanks, barrels, or similar containers for more than 3 days. Try to record daily water consumption; abnormal consumption often indicates an issue with husbandry management or may be an early sign of disease in the flock.
Add multivitamins to increase the supply of nutrients and improve immunity.
Autumn is the golden season for broiler farming, but it also requires higher standards of husbandry and management. New poultry farmers should, on the one hand, quickly learn broiler husbandry and management as well as measures for preventing and treating common diseases; on the other hand, they should seek advice from experienced farmers and company service personnel. Only in this way can they raise chickens well and achieve better economic returns.