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My school based 
assignment on Poultry 
production 

Name: Anna King
Centre number: 100103
Candidate number:
Name of School: St Andrew Technical High School
Name of Teacher: Ms
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B
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➢ The poultry house was sprayed with Malathion insecticide to kill
insects
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A push broom was used to scrub the walls and floors of the
poultry house
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➢ Rat blocks were placed around the poultry house
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➢ The foot bath was then disinfected with liquid soap and Jeyes
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➢ Warm the area, using heat bulbs for at least 24 hours before the
arrival of the baby chicks, in order for the bedding to keep warm and
dry and to maintain the temperature at (96 ̊C)
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Preparation of 

brooders 
➢ Waterer must be washed and filled daily
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➢ A heat bulb should be placed inside the poultry house above the
chicks, at a warm temperature, because at that stage in the baby
chicks life feathers aren’t fully developed to keep chicks warm as yet
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✓ Lighting and heating are arranged over the center of the brooding area
using an infra-red bulb or a 150 watt bulb, which gives off heat to keep
the chicks warm and the light encourages feeding, so that the birds
gain weight rapidly
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✓ Two mini waterers and 2 mini feeders (trays) were also placed in the
area
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✓ A footbath containing disinfectant is placed at the entrance to the
poultry house
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The Super Hiprovit was placed in the water of the waterer for a week
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Feed administration
Feeders and drinkers were placed where the chicks could have easy access
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In the fifth week of development the chicks were fed with “Broiler Finisher”
which was used to help the process of growth
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The chickens are allowed to develop for six weeks before slaughtering
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➢ The plassons/feeders were washed and replaced
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➢ Wet litter spots were removed and replaced with dry litter
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Weighing of chickens 
 
Broiler chicks are known for rapid growth and the growth rate of the chicks
was calculated on a weekly basis, from a maximum of 5 birds caught and
weighed on the scale
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This was also used to calculate the
feed conversation ratio
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Mortality is affected by:
➢ Heat Condition
➢ Cannibalism
➢ Disease out breaks
➢ Overcrowding

Slaughtering
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2
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3
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4
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5
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6
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7
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8
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10
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11
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Processing
Chickens are chilled and are generally transferred to a scale to weigh
and be graded, dependent on the weight and how the birds look
generally
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After
they are cut they are then placed in a polythene bag to be weighed
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After the chickens are packaged for distribution, the
poultry house is cleaned with Jeyes, bleach, liquid soap and water
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