During Cold Season Broilers Prioritize Feed Than Water while During Hot Season They prioritize Water than Feed?Insufficient heat can significantly impact broiler chicken growth. Broiler chickens require a warm environment to grow and develop properly, especially during the critical first three weeks of life. 1) REDUCED FEED INTAKE: Chicks need warmth to stay comfortable and focus on eating. Cold stress makes them prioritize staying warm over eating, leading to slower growth. 2) METABOLIC SLOWDOWN: Cold temperatures force the chicks to use more energy to maintain body temperature, leaving less for growth and development. 3) INCREASED SUSCEPTIBILITY TO DISEASE: Weakened chicks are more vulnerable to infections. 4) INCREASED MORTALITY: Chicks may die or become weak if the temperature is too low. The ideal temperature for broiler chickens during the first three weeks is: - Week 1: 90-100°F (32-38°C) - Week 2: 85-95°F (29-35°C) - Week 3: 80-90°F (27-32°C) Keep following Ahmad Fatihu Albany for more tips

I have 6 weeks broilers in Abuja for sell. Going for 9k each, slightly negotiable.

My Love for Broiler Farming I can hardly explain the joy and peace that rearing broiler birds brings me. The fulfillment is unquantifiable. My journey as a broiler farmer began 10 years ago in Aba, and it was both exciting and highly rewarding. At the time, I managed over 2,000 birds, supplying cold rooms, hotels, eateries, and even barbecuing for banks. However, relocating to Abuja marked a turning point. Moving from being a landlord with ample space to accommodate 2,000 birds to living in a rented apartment with barely enough room for myself was a challenge. I had to venture into other businesses to survive, shelving my love for broiler farming. Fast forward to 2021: I finally purchased my own property, but after building, the remaining space wasn’t sufficient to relaunch my dream fully. Still, I held on to my vision. Eventually, I secured another space, built what I could afford, and restarted my broiler farming journey. Today, I am proud to say we have 102 broilers that are two weeks old with zero mortality, and they are thriving! Lesson of the Day: Hold on to your dreams. They may tarry or face delays, but with determination and persistence, they will eventually come to fulfillment. Happy New Year!

So, I went to Tank market yesterday to get fowl as we just used up the last batch. I got one native Cockerel at #15,500 and one broiler for #12,500... As the boy that cleans fowls finished removing the feathers, the Cockerel was looking like it's the one I bought #12,500 🤣🤣🤣🤣smallish and shrunk than I envisaged 😁😁😁 the good side is that the meat is tastier and tougher, therefore it's good for pepper soup and native soup.

As you have been asking me about Broiler feed ingredients, I have prepared a reading material to assist you! Thank you for your question! Below are the recommended ingredients for formulating broiler chicken feed at the starter and finisher stages:

My venturing into subsistence agriculture is one of the best things I did this year. I grew potatoes,corn,cassava,peppers,tomatoes,ugu, green,okra... Even trees. My Christmas broiler was so big,as a first timer, I am very proud of myself. Only one gave more than 40 pieces of BIG cuts. Catfish raised at home also served for dried fish,fried fish,barbecue and pepper soup. The highlight for me was the Noilers/Kuroilers (3weeks old)and native hens we got in August. All three females are laying for us now every day! Except the one that is raising her chicks,the other two wake up every morning and drop eggs 🥳🥳🥳 This one in the picture started laying at 20 weeks old. The day she dropped the first one,I was beyond ecstatic 😍 All my weeks of feeding and expectation😅 If you're looking for motivation to venture into subsistence farming come 2025, this is it😉💕 #subsistencefarming #agricenthusiast #backyardfarming

When you think of having turkey for turkey meat 🥩production then the best breeds for that are *broad breasted bronze * broad breasted white *white Holland This breeds of turkey makes the best and excellent results in turkey meat production, they grow very fast and bigger in body mass and size This breeds can weigh about 15 to 22kg or more The broad breasted white (BBW) was produced by the Crossings of a White Holland + and a broad breasted bronze This crossing led to the production of the Broad breasted white which many refers as broiler turkey. Today the BBW is the most popular breed of turkey which in Nigeria we all refer as the Foreign turkey This breeds of turkey require a large amount of well nutritional supplements and water or feeds to grow well in a short time Sometimes many do get confused between a BBW and WH * the broad breasted turkey are larger in size * the white Holland have a bit smaller breast * the BBW have a shorter legs *the WH have a longer legs making it to have an incredible height This breeds require space where they can move freely But one thing about this breeds is that the BBW and BBB don't reproduce unless on artificial method Further more the white Holland was also used in production of the Beltsville and midget breed Thanks and Welcome to opara farm

Pizza Burgers Ingredients: 1 pound ground beef 16-24 slices pepperoni ½ cup pizza sauce 1 teaspoon Italian seasoning ½ teaspoon garlic powder ½ teaspoon salt ¼ teaspoon black pepper 4 hamburger buns, split and toasted 1 cup shredded mozzarella cheese Instructions: Prepare the Beef Patties: In a large mixing bowl, combine the ground beef with Italian seasoning, garlic powder, salt, and pepper until evenly mixed. Form the mixture into four patties and set aside. Toast the Buns: Preheat the broiler to medium-high. Lay the split buns on a baking sheet and toast them under the broiler until golden. Remove the tops and set aside. Grill the Patties: Preheat your grill or grilling pan. Grill each patty for approximately 4-5 minutes per side, or until cooked to your desired level of doneness. Heat the Pizza Sauce: While the patties are grilling, gently heat the pizza sauce in a saucepan over low heat, stirring occasionally. Assemble the Bottom Buns: Once the buns are toasted, spread half of the warmed pizza sauce onto the bottom halves of the buns. Sprinkle half of the mozzarella cheese and arrange pepperoni slices on top. Broil the Bottom Halves: Place the bottom buns with sauce, cheese, and pepperoni under the broiler for 2-3 minutes, or until the cheese is melted. Assemble the Burgers: Top each prepared bottom bun with a grilled beef patty. Add the remaining pizza sauce, more mozzarella, and pepperoni slices on top of the patties. Broil again briefly until the cheese is fully melted. Finish with the Bun Tops: Place the top buns over each burger and serve hot. Enjoy your delicious pizza burgers!

Artificial Insemination (AI) in Chicken: Artificial insemination is the most widely used reproductive technology in the livestock industry. Its adoption in poultry species has increased in popularity, especially in the western countries for research and commercial purposes. Currently this technique is mostly used by poultry research and breeding centers. However, there are scenarios in which commercial poultry farmers may benefit from artificial insemination in poultry· In broilers, the males have extreme body conformation, broad bodies and short legs, which hinder natural mating. Also, as the selection for faster growth rates in broilers is intensified, fertility in males is likely to decline due to the negative relationship between growth and fertility. Application of AI in such scenarios is cost effective in broiler breeding management. AI allows for incompatible individuals to mate; incompatibility arises when males are heavier than females and under natural mating this may result to injury of the females. AI allows for better use of the cage feeding system in hatchery operations, especially when dealing with large number of females that are required to lay fertilized eggs. AI allows for one male of high genetic merit for a particular trait of interest to serve more females therefore, increases the number of offspring per cock compared to natural mating which is limited to a mating ratio of 1male:10 females. Artificial insemination in chicken requires one to understand the basic anatomy and physiology of the hen’s and the cock’s reproductive tract. In addition to this one must be technically competent with the semen collection and deposition procedures in order to achieve effectiveness in producing fertilized eggs. A.Semen collection procedures: Prior to semen collection, cocks need to be trained and this is achieved through abdominal and back massage for about a minute for 3 days, consecutive. Visit https://thefamersmagazine.online for more Agricultural Information.

Important Poultry Chicken Terminologies: 1. Broiler: Young chicken grown for meat production. 2. Layer: Female chicken grown for egg production. 3. Breeder: Adult chicken used for breeding purposes. 4. Chick: Young chicken, usually under 4 weeks old. 5. Pullet: Young female chicken, usually under 1 year old. 6. Cockerel: Young male chicken, usually under 1 year old. 7. Hen: Adult female chicken. 8. Rooster: Adult male chicken. 9. Flock: Group of chickens. 10. Hatchery: Facility where eggs are hatched. 11. Incubator: Machine used to hatch eggs. 12. Brooding: Rearing young chickens. 13. Grow-out: Rearing chickens from brooding to market age. 14. Laying cycle: Period of egg production by a hen. 15. Molting: Shedding of feathers, usually accompanied by a pause in egg production. 16. Pecking order: Social hierarchy among chickens. 17. Scrambled eggs: Fertilized eggs that have been mixed up during incubation. 18. Straight-run: Chicks that have not been sexed. 19. Sexing: Determining the gender of chicks. 20. Vaccination: Administering vaccines to protect against diseases. 21. Beak trimming: Trimming the beak to prevent pecking damage. 22. Debeaking: Removing the upper part of the beak to prevent it from injuring other birds. 23. Culling: Removing weak or unhealthy birds from the flock. 24. Grading: Sorting eggs or chickens by size or quality. 25. Gut health: The balance of beneficial bacteria in the digestive system.