The other important aspect is that the farming of poultry must not harm the environment by polluting water ways with plastic bags, poultry waste or chemicals

MAAJABU YA MTANDAONI,BOFYA HAPO CHINI HUTAAMINI MACHO YAKO

they can make money out of the venture. Objectives: to learn about all aspects of raising poultry for their meat and eggs. Then to develop a business plan which will show them if they can make money out of a poultry farming enterprise operation in their country or region under the present conditions. Course: there will be trainers who will guide the participants through all aspects of producing poultry. There will be ‘hands on’ practical work, visual demonstrations and a manual that will have diagrams, photographs and illustrations. Towards the end of the course, commercial poultry production will be dealt with in two specialised areas: n which key questions must first be answered honestly before the farmer decides to launch into a poultry enterprise in which he or she will have to invest time and precious money. It is assumed that all trainees have a particular interest, but little information, in setting up a poultry enterprise on a commercial or semi-commercial scale and are here to learn some basic management skills. It is only from practice and experience that the farmer will become an efficient poultry producer and this course forms the foundations of a successful poultry enterprise. The other important aspect is that the farming of poultry must not harm the environment by polluting water ways with plastic bags, poultry waste or chemicals used in the farming industry for example. Each one of us has the responsibility to protect and improve the land we farm. Any poultry farm will usually be part of a farming system (vegetables, plantation crops, gardens, special crops, trees, other livestock) and all parts must be catered for and must not be compromised. In other words a new poultry venture will likely be part of the existing system. 2 (a) Your first task is to introduce yourself and give us some information on your background. We would like to know what you do, why you are here and a little about your village and family (b) Now that we know a little about you I will tell you a bit about myself (c) I am sure that you may have some questions to ask. These may relate to the course or to any other matter. So please ask them 1.1 What will I learn from this course? At the end of the course you should understand the basic facts about keeping poultry for egg production and meat production. You should have a good knowledge of  their housing  the different systems of how chickens are kept  their feeding and management  health and hygiene  poultry farming is a business. It is essential to have a business plan  the importance of forming a poultry cooperative or forming an association of producers with the same interests in poultry production 3 1.2 Why keep chickens? Can you make a list of reasons why people keep chickens? There are at least 6 reasons although not all of them apply to your particular situation. Write down what you think here and we will discuss them.will add some of the most important reasons that relate particularly to the health of your children. Chicken meat and eggs contain special proteins that:  Allow your children to grow strong Allow their brain to develop so that they will be clever at school  Allow pregnant mothers to produce healthy babies and to breast feed them  Allow children to be healthy and not to catch cold and coughs  Eggs and meat also contain vitamins and minerals that are essential in your diet  If you decide to raise poultry always remember to keep some meat and eggs for your own family to eat 4 1.3 The business of poultry farming There are many small farmers that are making money out of raising meat birds (broilers) in developing countries. They buy day-old chicks from chick breeders who may be far away and usually sell them live after 7-8 weeks. They also buy their feed in from the nearest feed mill. This may be a long way away and this will mean that feed is expensive. They will need to sell their broilers at a high price. Because of long distances, and because of unreliable transport, sometimes some chicks arrive sick or dead. If there are enough producers, they can form a co-operative and may be able to establish a small poultry hatchery (see section 14). This will help to make chicken meat production sustainable. A depot can be set up to purchase and store large amounts of feed to sell to the poultry keepers at a cheaper price. Egg producers may also benefit from such an arrangement. Producing eggs is more difficult than broilers. The day-old chicks are very expensive and you have to wait more than 18 weeks before the hen will lay an egg. They are not easy to rear as they must be grown slowly and according to a plan. They also need to have good housing and nest boxes so there is a higher initial capital cost than growing meat birds. There is usually a shortage of eggs in villages and they may have to be transported long distances to customers so there is often great opportunity to farm commercial hens starting with a few and then expanding. The customer can purchase a few eggs at a time so the financial outlay is less than buying a broiler chicken. 5 There may be opportunity for commercial egg production by starting in a small way. We will talk about this later When you finish this course, we plan to be able to help you with your chicks, their feed supply and the trainers will be able to give you advice. You will see during the course that there are different ways to keep laying hens and broiler chickens 6 1.4 Background information  You will need to look at all aspects of commercial poultry production before you decide to become a poultry farmer  This means that you will have to seek out information in a survey  On the basis of this information you will make a business plan. This will tell you how much money you can expect to make (or lose) each year  A good business plan will allow you to go to the bank to borrow money to get your commercial poultry farm started You will not start with a feasibility study now but towards the end of the course when you will know more about poultry and what farming poultry entails. But you should look at this from time to time throughout the course at the questions that need to be answered so that you can gather the necessary information. End of Unit I 7 UNIT II 2. POULTRY BREEDS There are many different breeds of chickens. We will only mention here those that have commercial potential (meat and/or eggs). Dual Purpose. These are used to produce both meat and eggs such as Rhode Island Reds or Plymouth Rock.  Today, for large – scale commercial production they do not produce enough eggs  nor do they grow fast enough for meat production  they eat too much feed  they are not very efficient in converting feed to eggs and meat  Dual purpose breeds may have a role to play where it is not possible to get better breeds or conditions are not ideal or feed is not of the best quality Special Breeds. These have been selected for egg production  the White Leghorn was very popular for many years  it has a small body (1.5 kg) and lays many white eggs  the Black Australorp is another popular breed  it is very docile (quiet) and lays a tinted (light brown) egg  it is medium-heavy body weight (2.2 kg) and therefore eats quite a lot of feed  it is good for free-range (out doors) conditions as it is not flighty 8 Hybrids. In the commercial world today only hybrids (cross-breeds) selected for either meat or egg production (not both) are used. Because of hybrid vigour  they lay more eggs than special and dual purpose breeds  they lay large, brown or white eggs  they eat less feed per kg of weight gain for meat or per kg of eggs  the male chicks from hybrid layers grow very slowly and normally have to be killed. They are usually too expensive to rear but it depends on feed costs and circumstances  the hybrid broilers grow faster than pure breeds  they produce more meat especially breast meat than the pure breeds Hybrid chicks are only available to the small farmer through a breeding company. The farmer will not have the parent  POULTRY HOUSING There are many reasons why poultry should have a well-constructed house  to protect them from floods, rain and the sun  to protect them from predators - dogs, cats, snakes, birds of prey, rats and thieves  to prevent mice, rats and other birds from eating their feed and transmitting disease  to give hens a safe place to lay their eggs You must protect your chickens from predators What are the basic requirements for a poultry house? It must be  rain proof  protect the birds from direct sunlight and keep them cool  must have good drainage around the house  easy to clean  have a strong door with a secure lock Chickens must be protected from the weather Housing will likely be your biggest investment and to cut Costs, local material can be used. Positioning of the house is important to conform to some of the basic requirements (mentioned above). High ground will stop flooding in rain storms 10 Sketches of a simple poultry house for keeping about 250 broiler chickens or 120 laying hens on the floor (barn system) 11 12 3.1 Floor The floor must be:  flat and smooth and easy to clean  have a good depth of litter cover (sawdust, shavings, dried grass, leaves, chopped straw, rice hulls, crushed coffee hulls, peanut hulls) Trainees will now visit the demonstration site to discuss the poultry house and how much a similarly equipped house will cost and what improvements/changes could be made. Use of old litter to make compost or to spread on the garden will also be discussed] End of Unit II 16 UNIT III 5. BROODING This is a term which means, keeping chicks warm and comfortable. When your baby chicks arrive they will need special care. This is the time when you can expect a few chicks to die. In tropical countries it may not be necessary to provide extra heat during the day but only at night and then only for the first 10 days. Dead chicks should be removed and buried in a hole in the ground. Sick and weak chicks should be kept separately and given special care 17 Chicks should be given water immediately and some may need to be shown how to drink Electricity may be unreliable or unavailable and a small kerosene lamp can provide heat  Weak chicks need to be watched carefully. They rarely survive. Often it is better to get rid of them  The chicks are placed in a brooder made from cardboard or woven bamboo, leaves or grass  It may be necessary to provide extra heat only during the night Chicken brooder 18 A cold-box brooder can be used but only for up to 50 chicks. It needs no heat source. The chicks keep each other warm in an insulated box. This box will be especially useful in warm countries for brooding at night. The brooding compartment is surrounded with straw or dried grass ed is expensive. There may be no feed mill and mixed feed is not readily available in many regions.  Feed may have to come a long distance and probably will be very expensive and unreliable so you have to order well in advance. Often, only very few suitable ingredients (feedstuffs) are produced in the country and most are imported. Fish meal (rarely) or fish waste, also palm kernel meal, brewery waste, copra meal, wheat bran and rice bran, broken rice may be available. But these are largely inadequate for formulating a high – quality, commercial poultry diet especially for broilers Feed ingredients are mixed according to a special recipe to provide a balanced diet 20  Baby chicks need a feed of the highest quality. That is one that is especially high in good quality protein (e.g. soybean meal, fishmeal) to match the protein found in meat and eggs  Chicks also need a source of feed energy (wheat bran, cassava, cereal grains) to make them grow well  Chicks also need other nutrients (minerals and vitamins) but only in small amounts  A specialist person formulates (puts together) diets suitable for chickens. That person should also give you good advice on what to and how to feed your poultry If some feedstuffs are available locally, farmers who receive the right advice may want to mix their own ingredients First there is a need to get in a stock of the raw materials (ingredients). You will need to weigh out the ingredients or have containers which will hold known weights of different feedstuffs 21 The feedstuffs must be thoroughly mixed with a shovel or in a home-made mixer. It can be made from a drum. Also a cement mixer can be used. Do not store your feed for too long Weevils will quickly destroy your feed Ingredients and the mixed feed must be stored in a dry place and safe from birds and rats 6.1 Choice feeding Sometimes it is better to let the birds select their own feed and balance their diet themselves. This is called choice feeding or self-selection. Feed ingredients are not mixed together but are placed in separate feeders (about 3) and the chickens in this way make a choice. There are only certain situations where this can be done, usually when the birds are on the ground or the floor. Sometimes a grain balancer ration is available from the feed mill. This special feed (high in protein) will allow local ingredients to be used and the balancer meets those 22 nutrients that are still deficient in the locally - available ingredients. This allows the birds to select a complete diet. EXERCISE What are those things that are most important in feeds for feeding chickensAND DISEASE PREVENTION Chickens are fragile and can get sick very easily especially when young There are two major sources of disease. Diet if not correctly formulated can result in the bird getting a metabolic disease due to a nutrient deficiency (vitamins or minerals) in the diet Other diseases are caused by minute organisms called bacteria and viruses. It is often necessary to treat the chicks as soon as they hatch with a vaccine which allows them to resist the disease if it occurs. This is normally done at the hatchery. Newcastle disease is present in many countries and chickens need to be vaccinated more than once (see section 7.1) 24 Remember that “prevention is better than cure!”  Many diseases can be prevented by keeping your poultry house very clean  Overcrowding of birds can cause disease  Do not allow other poultry on to your farm (e.g. neighbour’s scavenging chickens)  Do not allow other poultry farmers to enter your shed  Place a foot bath with a disinfectant in it or limestone outside the door of your poultry house  Have a special pair of boots/shoes that you will use only when you are working in your poultry house  Leave sufficient time between batches of birds to clean the house and get rid of diseases that need to have a bird (host) to survive Remove old litter, dirty bags and contaminated rubbish and dump them far away but in a responsible place that will not contaminate the environment  Discard damp, old feed. It can grow mould which can produce toxins. They can kill or make your chickens sick  All in-all out systems in which all birds are the same age help to reduce disease out breaks 25 External parasites such as mites, lice and fleas can make your poultry feel uncomfortable. This will affect their growth rate and egg production  Insecticides are used to treat the infected birds. A dust bath will also help to reduce these external parasites  Internal parasites such as different worms and minute protozoa causing coccidiosis can be prevented by medication  This is done routinely by adding a coccidiostat to the mixed feed for broilers Remove immediately sick birds and bury dead birds. Never eat or sell sick birds; they will make your family and others ill 7.1 Newcastle disease There are two diseases that are particularly dangerous in many low-income countries. Newcastle disease (ND) is endemic (always there) in many countries and becomes active particularly at the start of the wet season. It can wipe out entire village flocks although a few individual birds often do survive. There are now ND vaccines that will withstand the heat for a short period (thermostable) of time. Vaccination is most effective by eye drop and birds should be vaccinated a month before expected outbreaks by a trained person. There is also a need to treat the birds at intervals through out their life. This is a specialised area and the poultry keeper will need help from experts but it is well worth the effort and the vaccine is not expensive. 26 7.2 Avian influenza The H5N1 strain of highly pathogenic avian influenza (bird ’flu) is particularly dangerous not only because it can infect different poultry species and wild birds but it can also kill humans. Village poultry are especially at risk because they are outside and may be in contact with wild birds and other poultry species (ducks, geese). The disease spreads rapidly through the poultry flock. The virus can be spread by eating infected birds and can kill the consumer particularly if she/he is young. Household poultry keepers should keep themselves informed about the situation in relation to bird ‘flu as it often appears at particular times in the year. EXERCISE What will you do to will now discuss the two specialised areas of commercial (intensive) poultry production: broiler (meat) production first and then egg production. [END OF UNIT III] 27 UNIT IV 8. COMMERCIAL BROILER MEAT PRODUCTION Chicken meat is very popular throughout the world. It is seen as a healthy meat low in fat and rich in protein (lean meat). It is a meal for a family so you don’t need a refrigerator To prepare for the chicks’ arrival it is best that you have a time plan or schedule  the house will be thoroughly cleaned and disinfected  shavings or litter on the floor  the brooder surrounds in place  the brooder heater checked and adjusted (if there is one)  feeders and drinkers in place. Chicks usually look for water first.  a supply of a small amount of starter feed is scattered on paper on the floor of the brooder so that the chicks can start to eat 28  For the first 7-10 days the chicks will be brooded (see section 5.) Broiler chickens can grow very fast but only when well looked after and given good feed  After 3 weeks of age when the house temperature is less than 28–30 oC they grow best. In the tropics, the temperature is normally above 30 oC in the day time so they will grow a bit slower than usual Some chickens will die in the first week particularly those that are small and weak. You must remove and bury them immediately You can expect to lose at least 4 - 5 chicks out of 100 in the first 3 weeks. Another 2 may die later. Mortality can be much higher especially if management and housing conditions are poor. Some broilers, as they get older, may become lame and are unable to walk and get to the feeders. This is partly a breeding problem but may be reduced by slowing growth in the second week for about a week by limiting feed intake. 29  Ideally, chicks should be given a bought formulated diet. A commercial starter diet should be purchased and fed for at least the first 10 days because they need to get off to a good start  They will have eaten only about 250 g of feed during this time. This will cost you less than 25 ¢/bird  A grower diet will then be introduced by mixing what remains of the starter diet with the same amount of the grower diet. This will mean that they can adjust easily to the new feed  When the mixture is finished, chicks will be on the grower feed only  Check chicks several times a day to see that they are comfortable and have feed and water Check your chickens frequently. They do not like it too warm. It will be helpful if you have weighing scales so that you can weigh feed given to the chickens and get the live weight of a sample of 10 birds every 2 weeks caught with a simple leg catcher. This will tell you how well your chickens are performing 30  Do your birds reach targets at 3 weeks and 6-7 weeks? This should be your marketing age range for best growth and feed consumption?  Weight gain is weight of bird divided by age in days then divided by the total number of birds to obtain the average weight gain of one bird  Feed efficiency is feed consumed (kg) during a fixed number of days divided by the total weight of all birds (kg) consuming that amount of feed  As a guide, the average weight of your chickens at 6 weeks should be 1600 g and at 7 weeks 1750 g  Feed efficiency should be under 2.5 kg feed for 1 kg of weight gain at 7 weeks of age [a worked example of these calculation is given at the back of the manual] Although your chickens look healthy you must still inspect them several times a day. You do not want to lose any. They are now becoming valuable and attractive to a thief

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 [1.6MB]SIJAAMINI WEMA SEPETU ANACHOKIFAYA HAPO KWENYE HII VIDEO BOFYA UONE

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