Raising Poultry
Chickens, and to a lesser extent other forms of poultry, are raised on most small farms in the United States, mainly for farm consumption, although surplus eggs may be sold. Few of these small farms specialize in poultry. Most poultry farms in the United States are large industrial plants, the majority of them specializing in the production of chicken eggs. Many specialize in producing broilers—chickens sold for meat when they are 8 to 12 weeks old. Turkey broilers under 16 weeks of age are also important in the poultry industry.
Egg production is either for the table or for hatching. Breeding farms produce eggs for commercial hatcheries, which supply chicks to table-egg producers and meat producers. Hatcheries are equipped with incubators, often holding several thousand eggs, in which the eggs are kept properly warm and moist until they hatch.
Poultry farmers buy chicks two to four weeks old from hatcheries. They keep the young birds in brooder houses until they are six to seven weeks old. Birds to be marketed as broilers are then transferred to broiler houses, where they may be kept in cages or on the floor. Chickens destined for breeding or laying purposes, and such large birds as turkeys and geese, are allowed to run free on a range where such crops as alfalfa, clover, and grain provide part of their food.
Pullets begin laying at about six months of age. During the second year of laying, hens lay fewer eggs but also consume less food. Poultry farmers often keep good layers for two years. Layers whose egg production has markedly declined are sold for meat. Laying flocks are kept in laying houses where they may be allowed the run of the floor, and are provided with nests. Sometimes layers are kept in individual cages where eggs roll into wire troughs as they are laid.
Poultry consume a large amount of feed. More than half the total cost of producing eggs is feed cost for layers. Feed consists of grain, bone meal, fish meal, soybean meal, milk solids, and supplementary vitamins and minerals. Starter feed for chicks, poults (young turkeys), and other young poultry contains antibiotics that eliminate harmful toxin-producing microorganisms from the intestinal tract. Small doses seem to stimulate rapid growth, while larger doses prevent stress and disease. Layers are sometimes given antibiotics to increase egg production.
Buildings and runs, nests, food, and water should be kept clean. Proper lighting, temperature, and ventilation are necessary. Cleanliness helps keep the flock free of such parasites as lice and worms, and from disease. Disease is treated by inoculation, and by putting drugs in the feed. Parasites and disease can be controlled by breeding resistant varieties of poultry. Pullorum and coccidiosis, both of which affect young birds, are the most serious diseases of poultry. Mature birds are affected mainly by such virus diseases as Newcastle disease, leukosis, and bronchitis.
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