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Obedencio, Alfred P.
Poultry also includes other birds that are killed for their meat, such as the young of
pigeons (known as squabs) but does not include similar wild birds hunted for sport or
food and known as game. The word "poultry" comes from the French/Norman word
poule, itself derived from the Latin word pullus, which means small animal.
The domestication of poultry took place several thousand years ago. This may have
originally been as a result of people hatching and rearing young birds from eggs collected
from the wild, but later involved keeping the birds permanently in captivity.
Domesticated chickens may have been used for cockfighting at first and quail kept for
their songs, but soon it was realized how useful it was having a captive-bred source of
food.
Selective breeding for fast growth, egg-laying ability, conformation, plumage and docility
took place over the centuries, and modern breeds often look very different from their wild
ancestors. Although some birds are still kept in small flocks in extensive systems, most
birds available in the market today are reared in intensive commercial enterprises.
Together with pig meat, poultry is one of the two most widely eaten types of meat
globally, with over 70% of the meat supply in 2012 between them;[1] poultry provides
proportion of fat. All poultry meat should be properly handled and sufficiently cooked in
Poultry farming is the process of raising domesticated birds such as chicken, ducks,
and geese for the purpose of farming meat or eggs for food. Poultry mostly chickens- are
farmed in great numbers. Farmers raise more than five thousand (5000) chickens annually
as a source of food, both for their meat and for the eggs. Chickens raised for eggs are
usually called layers while chicken raised for meat are often called broilers. Feeding
Poultry was published in 1955 by G.F. Heuser, who had spent the last forty years
researching poultry nutrition, and his book is a fascinating peek into the era during which
commercial feeds were being developed (but while poultry keepers still remembered the
old ways). Heuser began his book by looking at chicken care from a hundred years prior.
In the middle of the nineteenth century, chickens were being kept in small flocks on
diversified farms, so they mostly fed themselves, with a bit of corn or other grain tossed
in once or twice a day. Some farmers would let the hens into the garden for an hour or so
of monitored bug control, and they generally had free rein of the barnyard, where the
chickens happily pecked apart manure from horses and cows. A slightly later nineteenth
century text mentioned feeding chopped and scalded clover hay. Heuser reminds us that
this laissez-faire method of chicken-keeping worked at the time, but that the hens didn’t
lay terribly well, concentrating most of their efforts on the spring months.
Common problems in poultry farm is that, some chickens are having hard time when
they are being feed. Chickens are being injured while eating due to competitions inside
the cage, the smaller and weaker ones are being push by those strong chicken, because of
that some are dying not due to illness but due to malnutrition and injury because of
V. Objectives
The brief of this paper aim to develop an AUTOMATED CHICKEN FEEDER that
would help our farmers and businessmen with less effort and time that bring them a good
quality time for improvement of their business. Here are the specific objectives of the
study:
I. Automated feeding machine
FEEDER. It is very important to carefully select the materials and method. This is to
ensure that the final product meets its specification and work as intended. In the selection
of suitable materials that will satisfy this design and product requirements, it is necessary
to look at many aspects so that the components and assembly are fabricated within the
resources available.
of many components which must be put together approximately that their interaction with
one another would produce the desired output. Put some processes include cutting,
Poultry farming is the process of raising domesticated birds such as chicken, ducks,
and turkeys for the production of meat or eggs and geese for the purpose of farming meat
or eggs for food. Poultry mostly chicken are farmed in great numbers. Farmers raise more
than five thousand (5000) chickens annually as a source of food, both for their meat and
for the eggs. Chickens raised for eggs are usually called layers while chickens raised for
meat are often called broilers.
“Poultry” can be defined as a domestic fowls, including chickens, turkeys, geese and
ducks, raised for production of meat or eggs and the word is also used for the flesh of
VII. Documentation
VIII. Conceptual Framework
Input:
Farmers, structural hatchery house, tools & equipment
Process:
Poultry management, profitable production
Output:
Fresh eggs, chickens, poultry meat