TLEOrganic Agriculture

Module 4 – GROW AND HARVEST CHICKENQuarter 2, Week 4

Aussie Charity T. CaliboJovie E. Abaa

(SUPPORT MATERIAL FOR INDEPENDENT LEARNING ENGAGEMENT)A Joint Project of

SCHOOLS DIVISION OF DIPOLOG CITYand the

DIPOLOG CITY GOVERNMENT

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What I Need to Know

This module on Organic Agriculture 9 will be of great help to the Technologyand Livelihood Education students. This has been conceptualized to equip themwith the basic knowledge, skills, positive values and attitudes toward raisingorganic chicken activities. It provides concepts necessary to equip them face thechallenges ahead for this time of pandemic. Lessons are prepared in such a waythat it will respond to the needs of teachers and students in this subject area.

After going through this module, you are expected to:

TLE_AFOA9-12OCIa-j-IIa-j-1

After going through this module, you are expected to:

1. Select suitable chicken for harvest based on market specifications.

2. Perform the proper selection of chicken for harvest.

3. Create a reflection that recognizes the importance of determining the ready

market of chicken

What I Know

Multiple Choices

Direction: Read each item carefully. Write the correct answers in your notebook.

Let us find out how much you know about grow and harvest chicken. Take

this test.

1. What market type of broilers weighs from 3.75 to 4.0 kilograms or 1.87 to 2

kilograms each?

a. small b. medium c. large d. extra large

2. Which is belonging to small types of broilers?

a. 1.55 to 1.6 kilograms in 35 days

b. weigh from 1 to 1.5 kilograms each

c. weigh 3 to 4 kilograms

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d. none of the above

3. If your target is to harvest medium size broilers, what is an appropriate weigh to

harvest?

a. 1.55 to 1.6 kilograms in 35 days

b. weigh from 1 to 1.5 kilograms each

c. weigh 3 to 4 kilograms

d. all of the above

4. It refers to collecting produce at the right time.

a. gathering b. sorting c. harvesting d. raising

5. Which terms refer to an act of harvesting?

a. harvesting b. gathering c. storing d. sorting

6. A number or rate that is expressed as a certain number of parts of something

divided into 100 parts I called?

a. live b. dressed c. percentage d. all of the above2

7. What type of chicken raised for meat purposes?

a. layer b. broiler c. white leghorn d. a and b only

8. This grade of broiler is the most expensive for the consumer and is used only in

hotels and restaurant trade.

a. Small broilers which weigh from ½ to 1.0 kilogram

b. Medium broilers

c. Large broilers

d. Extra large

9. In this system, broilers are marketed by getting the individual or group live

weight. This system is called?

a. live b. dressed c. percentage d. all of the above

10. The following are the importance of the ready market for broilers, EXCEPT;

a. Broilers should be marketed at the right age.

b. Broilers with high-quality meat are preferred by consumers.

c. It helps the raisers to have an additional investment.

d. It gives the raisers chance for another batch of broilers to raise.

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Lesson

2GROW AND HARVESTCHICKEN

In this module, you will be learning how to select suitable chicken for

harvest based on market specifications. You will also perform the proper selection

of chicken and recognize the importance of determining the ready market of

chicken through reflection making.

Direction: Using a graphic organizer, write the desirable features of broilers for the

market

What’s In

What’s New

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What is It

Monitor growth rate based on farm procedure and select suitable chicken for

harvest based on market specifications

A. Broilers

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Poultry raisers consider marketing as a part of the production cycle. To

have adequate income from broiler production, marketing should be efficiently and

effectively planned.

Before, broilers were known as 45-days in the market because they are

harvested in 45 days. Today, commercial farms of broiler integrator harvest their

stock as early as 35 days.

MARKET TYPES OF BROILER

The target weight for broilers nowadays is 1.55 to 1.6 kilograms in 35

days. However, market types of broilers are classified into three groups, according

to weight, namely: large, medium, and small.

A pair of large broilers weighs from 3.75 to 4.0 kgs. or 1.87 to 2 kgs. each.

Large broilers are used extensively as fryers and are in great demand during the

holiday seasons.

Medium broilers weigh from 1 to 1.5 kgs each. The medium broiler is very

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popular and commands the highest price during the broiler season.

It should be emphasized though that commercially, it is not

recommended for the flock to stay on the farm longer than 35 days since the

animals will only consume feeds given them without much corresponding increase

in weight.

Importance of Ready Market for Broilers

1. Broilers should be marketed at the right age.

2. Broilers with high-quality meat are preferred by consumers.

3. It helps the raisers avoid additional investment.

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4. It gives the raisers a chance for another batch of broilers to raise.

5. This can give higher income for the raiser.

Desirable Features of Broilers for Market

a. It should be full-feathered and well filled out, especially the breast and thigh.

b. It should have a compact form.

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c. Its meat should be of good quality (tender, juicy, and free from excessive

connective tissue).

d. It should have yellow skin and shank.

e. It should be light or white-feathered.

f. First class broilers have small comb and wattles, shanks and feet, and short

legs.

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MARKETING BROILERS

1. Live – In this system, broilers are marketed by getting the individual or grouplive weight

2. Dressed – In this system, the raiser will get the carcass weight of the dressed

chicken for marketing.

3. Dressing Percentage – This is the weight of the animal after slaughter removing

all the internal organs as well as inedible portions over the live weight multiplied

by one hundred (100). Ideal dressing percentage for chicken is more or less

seventy-five percent (75%).

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The most profitable way to market broilers is by directly selling live broilersto the consumers. The products of most small-scale broiler projects are sold in this

manner. Better profit is attained by eliminating the services of middlemen and

promptly disposing of the broilers as soon as they reach the ideal market age.

What’s More

Direction: Answer the questions below and write your answer in the notebook.

What I Have Learned

A. Poultry raisers consider marketing as a part of the production cycle.B. To have adequate income from broiler production, marketing should be

efficiently and effectively planned.C. Market Types of Broilers

SmallMediumLarge

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D. It is not recommended for the flock to stay on the farm longer than 35 dayssince the animals will only consume feeds given them without muchcorresponding increase in weight.

E. The most profitable way to market broilers is by directly selling live broilers tothe consumers.

F. There are three systems in marketing broilers;1. live2. dressed3. percentage

G. Better profit is attained by eliminating the services of middlemen and promptlydisposing of the broilers as soon as they reach the ideal market age.

What I Can Do

Option A

Direction: Proceed to your small poultry project or your neighbor’s backyard.Perform the proper selection of chicken for harvest based on market specifications.Classify them according to their market types. Use a weighing scale to get thespecific weight of the chicken and make a record for it.

Rubrics in Harvesting Broilers

Option B

Direction: Classify the market type of broilers given the different weighs below.

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Assessment

Multiple Choices

Direction: Read each item carefully. Write the correct answers in a separate sheetand submit to the teacher. Let us determine how much you already know aboutraising organic chicken. Take this test.

1. A number or rate that is expressed as a certain number of parts of somethingdivided into 100 parts I called?

a. live b. dressed c. percentage d. all of the above2. What type of chicken raised for meat purposes?

a. layer b. broiler c. white leghorn d. a and b only3. If your target is to harvest medium size broilers, what is an appropriate weigh toharvest?

a. 1.55 to 1.6 kilograms in 35 daysb. weigh from 1 to 1.5 kilograms eachc. weigh 3 to 4 kilogramsd. all of the above

4. It refers to collecting produce at the right time.a. gathering b. sorting c. harvesting d. raising

5. This grade of broiler is the most expensive for the consumer and is used only inhotels and restaurant trade.

a. Small broilers which weigh from ½ to 1.0 kilogramb. Medium broilersc. Large broilersd. Extra large

6. In this system, broilers are marketed by getting the individual or group liveweight. This system is called?

a. live b. dressed c. percentage 12 d. all of the above7. The following are the importance of the ready market for broilers, EXCEPT;

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a. Broilers should be marketed at the right age.b. Broilers with high-quality meat are preferred by consumers.c. It helps the raisers to have an additional investment.d. It gives the raisers chance for another batch of broilers to raise.

8. What market type of broilers weighs from 3.75 to 4.0 kilograms or 1.87 to 2kilograms each?

a. small b. medium c. large d. extra large9. Which terms refer to an act of harvesting?

a. harvesting b. gathering c. storing d. sorting10. Which is belonging to small types of broilers?

a. 1.55 to 1.6 kilograms in 35 daysb. weigh from 1 to 1.5 kilograms eachc. weigh 3 to 4 kilogramsd. none of the above

Additional Activities

Direction: Create a simple reflection paper that shows recognition of theimportance of determining the ready market of chicken. Do this in a separate sheetof paper

Importance of determining ready market of chicken

Answer Key

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References

Content:

Competency Based-Learning Material

Animal Production NC II Module 1-7 Deciding to Raise Poultry pages 1-14.

Poultry Production (Pre- and Post- Harvest Activities) Module 6 pages 1-16.

ANIMAL PRODUCTION NC II

Unit of Competency: RAISING POULTRY Module No. 7 Module Title: MAINTAININGPOULTRY HEALTH AND SANITATION

Anacleto B. Coronel, MS., DVM.A primer on Animal Husbandry Technology andLivelihood Education III . Agriculture and Fishery SEDP SERIES

https://en.wikipedia.org/wiki/Egg_as_food

https://en.engormix.com/poultry-industry/articles/sanitation-cleaning-disinfecting-poultry-t34212.htm

https://www.q-s.de/documentcenter/dc-agriculture-poultry-production.html

https://www.google.com.ph/search?q=types+of+disinfectants&source=lnms&sa=X&ved=0ahUKEwiIku2_nqXdAhVB6Y8KHS74DrIQ_AUICSgA&biw=1350&bih=586&dpr=1

https://www.bestvetsolutions.com/media/documents/Cid_Lines_Poultry_Hygiene_Catalogue_957FA0292A827.pdf

https://www.bing.com/images/search?q=Egg+Farming&form=RESTAB&first=1&scenario=ImageBasicHover

Images:

https://poultrymanual.com/poultry-philippines-chicken-breeds

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https://www.bing.com/images/search?q=Hubbard+chicken&FORM=HDRSC2

http://www.filipinopoultry.com/index.php/2016/05/23/chicken-breeds-in-philippines/