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CHICK GRADING

s. CHICK GRADING. PRESENTED BY MUHAMMAD SHAHZAD SARWAR REG# 2006-ag-1003 Mudisar raiz REG no 2006-ag-1004. CHICK GRADING. COURSE# PS-506 COURSE TITLE: FARM PRACTICE II PRESENTED TO DR. ZIA UR REHMAN DR. IBRAHIM. AFTER THE CHICKS HATCH.

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CHICK GRADING

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  2. CHICK GRADING • PRESENTED BY • MUHAMMAD SHAHZAD SARWAR • REG# 2006-ag-1003 • Mudisar raiz • REG no 2006-ag-1004

  3. CHICK GRADING • COURSE# PS-506 • COURSE TITLE: FARM PRACTICE II • PRESENTED TO • DR. ZIA UR REHMAN • DR. IBRAHIM

  4. AFTER THE CHICKS HATCH Drying of chicks in the hatcher is a stress and a problem with newly hatched chicks. Excessive drying in the hatcher should be avoided. Chicks should be removed from the hatcher as all are hatched and about 95% are dry. Further drying and hardening should be confined to chicks boxes.

  5. MEANING OF DIFFERENT WORDS • Chick: Means poultry under one month old. • Grade: means the classification of poultry or poultry products according to the prescribed standards and grading have corresponding meaning. • Standard: means those rules, tests, measures or specifications by which the quality or grade of a poultry product is determined. • Baby chicks: means chicks and poults that have never been fed.

  6. CHICK GRADING There are different types of grading of chicks which are as follows Grading at hatchery Grading at farm

  7. GRADING AT HATCHERY There are different types of grading which is done at hatchery. • Grading by sex • Grading by quality

  8. GRADING BY SEX Sexing is separation of males and females of day old chicks. • Japanese/vent sexing • Sexing by proctoscope • Feather sexing

  9. PARAMETERS USED TO ASSESS CHICK QUALITY • Activity • Down and appearance • Retracted yolk • Eyes • Legs • Naval

  10. Remaining membrane • Remaining yolk

  11. ACTIVITY • Chick was placed on its back and observed to see how quickly it returns to its feet. An immediate return to its feet was considered strong, while delay return or remaining on its back was considered weak. Quality Scores • Good 06 • Week 00

  12. DOWN AND APPEARANCE • Chick should dry and clean( free from adhering dried yolk, shell and membranes. Quality Scores Clean and dry 10 Wet 08 Dirty and wet 00

  13. RETRACTED YOLK • Chick was placed on its back on hand palm. The height of its abdomen is estimated. The consistency of its abdomen to touch was then estimated. Chicks that had bodies with large yolks and hard to touch was considered of poor quality. Quality Scores Normal 12 Large yolk hard touch 00

  14. EYES • Open, alert and bright were considered of good quality. Open but not bright were fair and closed were of poor quality. Quality Scores Open and bright 16 Open but not bright 08

  15. LEGS • Chick was put on its feet and whether it could stand easily were observed. Toe conformation was assessed as was hock color. Quality Scores Normal legs & toes 16 One infected leg 08 Two infected legs 00

  16. NAVAL • Naval closure and coloration of the skin around the naval was observed. Skin color different from the chick skin color was considered poor quality. Quality Scores Completely closed and clean 12 Not closed & not discolored 06 Not closed and discolored 00

  17. REMAINING MEMBRANE • Remaining membrane was categorized as very large, large and small. Quality Scores No membrane 12 Small membrane 08 Large membrane 04 Very large membrane 00

  18. REMAINING YOLK • Remaining yolk adhered to the skin and down were categorized as very large, large and small. Quality Scores No yolk 16 Small yolk 12 Large yolk 08 Very large yolk 00

  19. GRADING AT FARM • At farm separate low weight birds and feed them separately and provide a bit large amount of ration then the heavy weight chicks. • The feed of heavy weight chicks is maintained so as to get a uniform body weight among all the chicks.

  20. EXTRA CHICKS For many years it has been customary to guarantee live delivery of chicks to the customer. So as not to complicate any adjustments after they have been delivered. The hatchery man add some extra chicks which may vary from 1-4% with 2 being average. The procedure is to place 102 chicks in a box and invoice for 100. thus two chicks are a direct charge against the cost of production.

  21. ADVANTAGES OF CHICK GRADING • Achievement of purpose of providing quality chicks to the customers. • There is good reputation of the hatchery • Uniformity among the flock is maintained. • Removal of birds which will not show better performance in the future. • Better profit is obtained.

  22. PACKING OF CHICKS • The chicks are packed in chick boxes of standard size. • They are soft at the time of packing so leave them for 4-5 hours to become hard. • Attach label of sex, breed, date of hatch, and grade of chicks on the chick box.

  23. RECORD THE DATA The following data should be recorded. • Breed • Number of eggs set • Number of quality chicks hatched • % age of total hatchability • Number of “grade outs” • % age of “grade outs” • % age of extra chicks given to customer.

  24. THANK YOU GOOD BYE

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