Page 222 - Agriculture_Form_Three

Agriculture for Secondary Schools

Activity 9.3
Perform the following tasks:
1. By using your school poultry or a nearby farm, identify the type and class of
chicken and equipment available in the house.

2. Find out the following from the farm supervisor:
(a) The age of the chicks at arrival.
(b) Vaccines that are provided to the flock since day one.
(c) The age of the flock at the moment.
(d) The feed fed to the flock since day one.
(e) The amount of feeds per day per flock.
(f) The production of eggs per flock per day.
(g) The place and price for selling the eggs.
(h) The way they store eggs and the type of tray they use.
3. Prepare a report for task 1 and 2 and present it in class.

4. In your school livestock unit and/or home, practise managerial operations in
layers farming from incubation/rearing DOC to harvesting and marketing of

eggs while recording all your tasks in your portfolio.
5. Share the lessons you have learnt from this activity in class.

Exercise 9.2
Answer the following questions:
1. State the meaning of layers farming.
2. What could be the benefits from layers farming?
3. Explain the meaning of hen and cock.

4. Why is it important to vaccinate layers during rearing period and list those
vaccines which are provided.
5. At what age layers start laying eggs?
6. List information to include in a simple record sheet for layers during rearing period.

Management of poultry for meat
Various poultry species can produce meat. However, due to popularity of chicken
over other poultry in meat production, this section will deal much with chicken.
Chicken kept for meat are termed as broilers. Commercial broilers are preferably

raised from day one up to 5 - 8 weeks of age when they attain market weight
(1.5 - 2 kg). This period may be longer if feeding and other managerial practices
are not optimised. Indigenous chickens take longer period to reach market weight.

Student’s Book Form Twos Book Form Three
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