Nutrition

Nutrition and Formulating Feed for the Layer Flock

Nutrition and feed are very important factors in ensuring the good performance of hens. Make sure you provide the flock with proper feeds and nutrients to get quality eggs during harvest.

Feed Requirement

Feed newly hatched chicks a starter diet until they are about six weeks old. Starter diets are formulated to give proper nutrition to fast growing baby chickens. These feeds usually contain between 18% and 20% protein.

It is not necessary to feed “meat bird starter” to young layer chickens. Diets formulated for starting meat chickens are higher in protein (22% to maximize growth, which is not necessary or desirable for egg laying chickens and is higher in cost. Once the birds reach about six weeks of age, substitute a grower feed for the starter. Grower feeds are about 15% or 16% protein and are formulated to sustain good growth to maturity.

After about 14 weeks of age, you can substitute the grower feed with developer feeds if they are available. These feeds are lower in protein than grower feeds (14% to 15%) and are formulated to prepare young chickens for egg production. Remember, these two feed types are virtually interchangeable; either one can be fed to chickens between six weeks of age and the beginning of egg production.

Once your chickens begin laying eggs, you can choose between layer and breeder feeds. Your choice of feed at this stage depends on how the eggs will be used.

Layer feeds are formulated for chickens that are laying table eggs (those used for food). Layer feeds contain about 16% protein and extra calcium so the chickens will lay eggs with strong shells. Start feeding layer feeds at about 20 weeks of age or when the first egg is laid, whichever occurs first.

Breeder feeds are formulated for chickens that are producing eggs for hatching. These feeds basically are layer feeds containing slightly more protein and fortified with extra vitamins for proper chick development and hatching. However, use

of breeder feeds is somewhat questionable for the small flock producer, since the increased cost may not be justified by the potentially slight increase in hatchability.

Nutrient Requirements

What we feed our chickens is very important. Chickens use feed for two main purposes: as an energy source to maintain body temperature and to carry on activities such as breathing, walking, eating and digesting the feed and as building material for the development of bone, flesh, feathers and eggs. The feed that chickens eat is made up of water, carbohydrates, fats, proteins, minerals and vitamins. Each nutrient serves a special need.

Carbohydrates make up the biggest share of the poultry diet. In the form of starches or simple sugars, that are needed for body maintenance and

energy. Important sources of carbohydrates in poultry feeds are corn, milo and various other grains.
Proteins are complex compounds made up of amino acids. Feed proteins are broken down into amino acids by digestion and converted into boy proteins. Body proteins are used in the construction of body tissue. Tissues that mainly consist of protein are muscles, nerves, cartilage, skin, feathers and beak. The albumin (white) of the egg is also high in protein.

The mineral portion of the feed is inorganic matter. Minerals, especially calcium and phosphorus, help build bones and make them strong and rigid. Laying hens also require minerals for eggshell formation.
Grains are low in minerals, so supplements are necessary. Calcium, phosphorus and salt are needed in the greatest amounts. Bone meal and

defluorinated and dicalcium phosphates supply additional calcium and phosphorus. Ground limestone and oyster shell are good calcium sources. Trace levels of iodine, iron, manganese and zinc are also included in mineral supplements.

Vitamins occur in feeds in small amounts, but they are absolutely necessary for growth, reproduction and the maintenance of health. They occur in feedstuffs in varying quantities and in different combinations. Vitamin A is necessary for the health and proper functioning of the skin and lining of the digestive, reproductive and respiratory tracts. Vitamin D plays an important role in bone formation and the metabolism of calcium and phosphorus. The B vitamins are involved in energy metabolism and in many other metabolic functions.

Feed Compositions

The correct formulation of feed depends upon local conditions. It requires knowledge of the relationship between energy content of the feed and the amount of feed consumed daily. With correct formulation the latter will contain the correct daily allowance of protein, vitamins and minerals. Some vitamin supplementation can be done via the water and a continuous level of vitamin supplementation is virtually essential during all period of heat stress.

Water Quality

Water is the single most important nutrient that chickens consume. Therefore, it is necessary to provide adequate amounts of clean, fresh water daily during growth and egg production. Birds will drink between two and three times as much water by weight as they eat in feed. Their consumption of water increases in warm weather.

Sanitation and Waste Management

Maintain only a very shallow layer of litter on concrete floors. This will maximize any cooling effect which the concrete floor may have on the birds through absorption of body heat. Dry, dusty litter can cause severe irritation and damage to the eyes of chickens. Avoid dustiness by sprinkling water generously on litter at regular intervals. This spraying can, during extremely hot, dry spells, be advantageously extended to the birds themselves and the feed.

Vaccinations and Control of Common Pests and Diseases

Many bird diseases can be difficult to diagnose. The list below includes some of the things to look for that signal something might be wrong with your birds. Early detection of signs is very important to prevent the spread of disease.

Watch out for the following signs of disease:

Sudden increase in bird deaths in your flock
Sneezing, gasping for air, coughing, and nasal discharge
Watery and green diarrhea
Lack of energy and poor appetite
Drop in egg production or soft- or thin-shelled misshapen eggs
Swelling around the eyes, neck, and head
Purple discoloration of the wattles, combs, and legs (AI)
Tremors, drooping wings, circling, twisting of the head and neck, or lack of movement.

Proper handling of vaccines should be practiced. The quality of a vaccine cannot be guaranteed if the product is mishandled or improperly used after it leaves the manufacturing plant. All vaccines are labeled with instructions for use and dates of expiration.

Suggestions are listed below for an effective vaccination plan for your flock:

Rotate vaccine stock. An outdated product may have deteriorated.

Each vaccine is designed for a specific route of administration. Use only the recommended route.

Do not vaccinate sick birds (except in outbreaks of laryngotracheitis or fowl pox).

Protect vaccines from heat and direct sunlight.

When using the drinking-water method of vaccination, be sure the water is free of sanitizers and chlorine. Live-virus vaccines are readily destroyed by these chemicals.

After vaccinating, burn or disinfect all opened containers to prevent accidental spread to other poultry.

Hatcheries and poultry suppliers are usually the best sources for vaccines. Be sure to carefully follow label directions when vaccinating.

Harvesting poultry is one of the crucial steps in the egg production process. Make sure you have the facilities to ensure proper harvesting of eggs. Eggs should be collected regularly, more so during hot weather. You may collect the eggs often (2-3 times daily). Eggs should then be transferred immediately to the egg cooling room which can be located on the farm site.

If eggs are to be hatched, insulated vans should be used to transport eggs to the hatchery. Daily fumigation of eggs is also recommended.

Hen-day Production Computation

You can compute your daily production percentage using the following equation:

Hen-Day daily production = Number of Eggs Produced on Daily Basis DIVIDED BY Number of Birds Available on the Flock that day

To compute your produce over a production period, you can use the following computation:
Hen-Housed Egg production = Total Number of Eggs Produced by the Flock DIVIDED BY Total Number of Hens Housed

Egg quality should be maintained throughout the handling and storage of the eggs. The people involved with these processes should be informed about the physical structure and chemical composition of eggs and the factors that affect their quality.

Grading

Grading is one of the important steps in marketing eggs. In this process, eggs go through identification, classification and separation. Grading allows you to set different prices for different sizes and quality levels of eggs. High quality eggs may be priced higher, while eggs with small blood spots may be sold to customers such as bakeries.

Factors to be considered in grading eggs are appearance, internal quality, size, color, and the soundness of the shell.

Eggs are also classified by size (in grams) and the US has the following standard:

Jumbo = 70 g and above

Extra large = 65-70 g

Large = 56-65 g

Medium = 49-56 g

Small = 42-49 g

Peewee = 35-42 g

Candling

Quality testing of eggs can be done by candling method. This is the process in which eggs can be tested internally and externally without breaking the egg or causing it damage.

This process can be done by using a candle in a dark room and examining the egg’s interior quality in front of the flame. Another way of Candling is by use of an electric light bulb that has been placed inside a box. Place a hole with three centimeters on the box. This hole is sufficient for eggs 40 to 70 grams in size. A light beam will glow from the hole and allow for egg inspection.

Packaging

Packaging shell eggs is an important part of marketing and eventually, the business. Breakage, shell damage and spoilage can cause severe losses to the farm. These losses can be prevented by proper packaging.

Packaging of shell eggs must allow the eggs to have access to oxygen. Contamination and tainting can be prevented by using odorless and clean packaging. Remember to use packaging materials that can endure your handling, storage and transport methods to protect the eggs from damage and deterioration. Also remember to use packaging materials that allow the consumers to see the eggs they are buying as customers often want to see the product they buy.

Clean odorless rice husks, wheat chaff or chopped straw may be used in packing eggs in a firm walled basket or crate. This packing method is appropriate for short distance transport.

Filler trays are another form of packaging for eggs. These are especially favorable because they allow eggs to be inspected without having to touch them. Filler trays may be made of molded wood pulp, sawn wood, cardboard or plastic. Plastic is commonly preferred as they can be washed and reused. Each tray usually carries three dozens (36 pieces) of eggs.

The third kind of egg packaging is the retail pack. This type contains two to a dozen eggs. This can be made of cardboard or plastic, and is often the packaging consumers see at the supermarket. This packaging type allows easy handling and inspection of eggs by the retailers and consumers.

Packaging should also contain labels which include information such as the grade, weight, size and expiration date of the eggs.