MAAJABU YA MTANDAONI,BOFYA HAPO CHINI HUTAAMINI MACHO YAKO
SOURCE::MWANANCHI
The Life of: Broiler chickens
Chickens reared for meat are called broilers or broiler chickens. They originate from the jungle fowl of the
Indian Subcontinent. The broiler industry has grown due to consumer demand for affordable poultry meat. Breeding
for particular traits and improved nutrition have been used to increase the weight of the breast-muscle. Commercial
broiler chickens are bred to be very fast growing in order to gain weight quickly.
In their natural environment, hens spend much of their time foraging for food. This means that they are highly
motivated to perform species specific behaviours that are typical for chickens (natural behaviours), such as foraging,
pecking, scratching and feather maintenance behaviours like preening and dust-bathing. Trees are used for perching
at night to avoid predators.
The life of chickens destined for meat production consists of two distinct phases. They are born in a hatchery and
moved to a growing farm at 1 day-old. They remain here until they are heavy enough to be slaughtered. This
document gives an overview of a typical broiler’s life.
The hatchery
The parent birds (breeder birds - see also section at end) used to produce meat chickens have their eggs taken
away and placed in an incubator. In here, the eggs are kept in an optimum constant atmosphere and regulated
temperature. At 21 days, the chicks are ready to hatch, using their egg tooth to break out of their shell (in a natural
situation, the mother would help with this). Chicks are precocial, meaning that immediately after hatching they are
relatively mature and can walk around. A chick classified as a ‘day-old chick’ is up to 72 hours old (this is when the
yolk sac in the egg runs out). At present, chicks destined for organic systems are not treated differently until they get
to the growing farm.
Chicks need extra heat and high humidity during the first weeks of life. Newly hatched chicks require ambient
temperatures of 32°C to 35°C and relative humidity of 60% to 70% which can be difficult to achieve at these high
temperatures1
.
Vaccination
The modern broiler reaches slaughter weight within several weeks.
This leaves little time to develop a mature immune system. Therefore,
broiler chicks (including organic chicks) are vaccinated against several
different diseases. Some infectious pathogens (such as Salmonella)
can also be transmitted via the egg (vertical transmission) from the
breeder hen to the chick. The breeder hen should therefore also be
vaccinated. The most common vaccines used are against Newcastle
disease virus, infectious bronchitis virus, avian pneumovirus, infectious
bursal disease and Marek’s disease (organic systems do not currently
vaccinate against Marek’s disease due to the necessity to use an
antibiotic on the skin after administration)2,3
. Vaccines are delivered
via spraying or via drinking water. Spray vaccination is the preferred
and most effective administration technique for respiratory type
vaccines.
TAFADHALI SHARE HABARI HII KWA RAFIKI ZAKO HAPO CHINI ILI IWAFIKIE NA WENGINE PIA
Pig industry sustains livelihoods of many families in Kenya. Pig rearing has been one of wellestablishedindustry
in Kenya following growing export markets and increasing number of health
conscious consumers. Pig production if efficiently managed has great potentials for increasing
protein supply in Kenya. Smallholder pig farms in Tharaka-Nithi County have been facing
varying and dismal profits. The main objective of this study will be to establish which
institutional arrangements and management factors affect the profit efficiency of small-holder
pig farmers in Tharaka-Nithi County. A multi-stage purposive sampling technique will be
adopted to collect cross sectional data of eighty (80) smallholder pig farmers in Maara
Constituency by the use of semi-structured interview schedules. The work will employ Data
Envelopment Analysis to come up with profit efficiency rankings among the farmers and
stochastic frontier profit function will be used to analyze the factors that affect profit efficiency.
The data will be processed using STATA and DEA Frontier packages. The findings could be
useful to the stakeholders of the pig industry sub sector to formulate policies pertaining to pig
enterprise inputs, marketing issues and financial products and also can establish benchmarks
which can be used as a package for enhancing and stabilizing profit efficiencies of smallholder
pig farmers which in turn could help improve the Kenya economy.
An Overview of Livestock Sub-sector in Kenya Perspectives, Opportunities and Innovations for Market Access for Market Access for Pastoral Producers Recent statistics point that the livestock sub-sector in Kenya accounts for approximately 10% of the National Gross Domestic Product (GDP). This is 30% of the agricultural GDP. It employs about 50% of the national agricultural workforce and about 90% of the ASAL workforce. 95% of ASAL household income comes from this sub-sector. This is despite the fact that the sector receives only 1 % of the total annual budget allocation. The livestock resource base is estimated at 60 million units comprising of 29 million indigenous and exotic chicken, 10 million beef cattle, 3 million dairy and dairy crosses, 9 million goats, 7 million sheep, 0.8 mi camels, 0.52 mi donkeys and 0.3 million pigs. (Strategy for Revitalizing Agriculture (SRA) 2003) Kenya is broadly self-sufficient in most livestock products but is a net importer of red meat mostly inform of on-the-hoof animals trekked across the porous boundaries of neighbouring countries- Somalia, Ethiopia, Sudan, Uganda and Tanzania. Livestock supply in Kenya results from a complex set of interactions between Kenya and its neighbours and the traditional Middle East market and their respective livestock populations, demand and market prices. Kenya is part of a regional market where livestock flow according to markets and price differentials in a liberalized system throughout the region as a whole and where Nairobi represents a focus of demand for the region Supply of red-meat from domestic cattle, shoats and camels falls short of demand, and is almost permanently augmented by a traditional livestock trade drawn in from neighbouring countries, especially Somalia, Tanzania, Sudan and Ethiopia in varying quantities according to demand, which maintains a supply/demand
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