A broiler is a chicken (gallus domesticus) that is bred and raised specifically for meat production. Most commercial broilers reach slaughter weight between four and seven weeks of age, although slower growing breeds reach slaughter weight at approximately 14 weeks of age. Typical broilers have white feathers and yellowish skin. Broiler or sometimes broiler-fryer is also used sometimes to refer specifically to younger chickens under 4.5 pounds, as compared with the larger roasters.
- To acquaint the participants with the rudiments of Broiler production, processing and marketing.
- To acquaint the participants with the knowledge and importance of value additions in broilers with a view to increasing their gross margins.
Key Learning Points
- Sources of day old chicks
- Feed & Feeding
- Ingredients used in ration formulation
- Medication/vaccination schedule
- Harvesting of broilers
- Processing and packaging
- Key performance indicators
Duration: 3 Days
Date: November 25th – 27th