COMPETENCY:ORGANIC AGRICULTURE

PRODUCTION NC II

UNIT OF COMPETENCY:
RAISE ORGANIC CHICKEN
INDICATORS FOR GOOD STOCKS
(STOCK SELECTION)
 No deformities (body and extremities) like beak, cripple,
etc.
 Not thin (weight)
 Wings are not droopy
 Good Eyes
 Alert
 No foul odor of nose when smelled
 Feathers are not constantly wet (due to colds)
 REQUIREMENTS FOR
GOOD CHICKEN HOUSE

 Good ventilation
 Sufficient shed to protect
animals from inclement weather
 Made of local materials like coco
lumber, bamboo and nipa
 BROODING TEMPERATURE OF CHICKEN
 1-7 days - 32.2-35 Celsius
 8-14 days - 29.4-32.2 Celsius
 14-21 days - 26.7-29.4 Celsius

 BASIC INGREDIENTS FOR FEED MATERIALS

 Protein
 Lipids
 Carbohydrates
 Vitamins
 Minerals
 FEEDING REQUIREMENTS AT VARIOUS GROWTH STAGES OF CHICKEN

Days of Culture Kind of Feeds Volume/day/chick Volume/week/chick

01-07 days Chick booster 5.57g-7am 78g
5.57g-4pm

08-14 days Chick booster 8.35g-7am 117g

8.35g-4pm

15-21 days Chick booster/starter 12.57g-7am 176g

12.57g-4pm

22-28 days Chick starter 18.85g-7am 264g

18.85g-4pm

29-35 days Grower mash* 28.28 g-7am 396g

28.28g-4pm

36-42 days Grower/finisher mash 35.35g-7am 495g

35.35g-4pm

43-49 days Finisher mash 38.85g-7am 544g

38.85g-4pm

50 days onwards Finisher mash 42.85g-7am 600g

42.85g-4pm

Kind of feed maybe substituted with local organic formulations

 Poultry Grower Feed (ACES Practice)

ELEMENTS MATERIALS % WEIGHT

1. PROTEIN FISH MEAL 18 0.9 g
2. LIPIDS COPRA MEAT 7 0.35 g
3. CARBOHY- RICE BRAN - 30% 65(0.97 3.25 g
DRATES CORN BRAN – 70% 5g)

(2.275g)
4. VITAMINS FFJ, FPJ, LABs, OHN 3 0.150 g

5. MINERALS SALT (1/3) 7 (115g) 0.35 g

CRH (2/3) (230 g)

TOTAL 100 5 kgs.

  Example: Santiago Farms practice

Feed Ingredients** Quantity

Rice bran (d1) 30 kg
Hammered corn (not GMO) 20 kg
Shredded vegetables (kangkong) 15kg
Soya meal 10kg
Sea salt (rock salt) 0.5kg
Limestone 0.5kg
Water (unchlorinated) 10 liters
EM1 50ml
Molasses 50ml
Copra oil 1.5 liters

* Mix all ingredients and ferment 2 weeks in a cool dry place

 WHEN DO YOU USE PPE IN CHICKEN RAISING ?
 when entering the chicken house or when holding
chicken

 WHAT ARE THE PPE USED?

 Gloves, mask, boots, caps, goggles, and appropriate
clothing
BASIC ELEMENTS OF RECORD KEEPING
IN CHICKEN PRODUCTION
 Date, from start of production
 Number of stocks
 Mortality
 Chicken conditions
 Remarks like animals starving, thirsty, etc.
 Compute for mortality and survival rate
HOW DO YOU PREVENT THE OCCURRENCE
OF DISEASES IN ORGANIC CHICKEN
PRODUCTION (HEALTH MANAGEMENT)
 More on preventive scheme
 Give food that will boost the immune system (make
antibodies stronger), like OHN
 Use LABS to deodorize the farm, to minimize harmful
microorganisms
 Use other concoctions as source of vitamins to boost
immune system, like FFJ, FPJ and FAA
 Maintain general cleanliness of the area (waterers and
feeding trough are clean and free from dung, etc)
WHAT IS THE HARVESTING PROTOCOL
FOR CHICKEN?

 Avoid stressing the animals

 Harvest during night time
 Avoid stressing the animals, when transported beyond
1000km, do not feed them within 2 hours and provide
drinking water with molasses
 Minimize voices and movements during harvesting
HOW DO YOU IMPLEMENT THE PNS IN
CHICKEN PRODUCTION?
 Environment is organic (example, provide beddings that are
sprayed with beneficial microorganisms like IMO and EM)
 Implement the 1/3 and 2/3 policy in feeding
 Animals will be provided with:
 Sufficient fresh air and natural daylight
 Protection against excessive sunlight, temperatures, rain
and wind
 Enough lying and resting area
 Ample access to fresh water and feeds
WHAT MAKES A CHICKEN ORGANIC?
 Feeds are organic
 More of its food intake and not so much on genetics
 It satisfies the minimum number of days required for
slaughter in the PNS (at least 70 days)
 It was reared in an organic environment (with beddings,
organic concoctions, etc)
 Go ORGANIC CHICKEN