Back To Top

BROODING; Theory and Practical

Brooding is the care of young chicks by provision of optimum environment. The temperature by external heat source provided until the chicks become able to regulate its body temperature efficiently. The temperature is most important factor during brooding. The metabolic thermoregulatory capacity of chicken develops when feathering starts at 2-3 weeks of age.



  • Optimum brooding with a view to ensuring the survival of birds.
  • To realize the full potentials of the birds at maturity.
  • To ensure optimum profitability of the poultry enterprise.


Key Learning Points

  • Introduction & Definition
  • Cleaning of the house prior to brooding.
  • Materials for brooding
  • Methods of brooding.
  • Demonstration of brooding
  • Key performance indicators during brooding
  • Medication/vaccination programmme during brooding.
  • Record keeping


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

  • Introduction
    • Definitions
    • Breeds
  •  Sources of day old chicks
  • Nutrition
    • Feed & Feeding
    • Ingredients used in ration formulation
  • Medication/vaccination schedule
  • Harvesting of broilers
  • Processing and packaging
  • Marketing
  • Key performance indicators

Duration: 1 Day

Price: FREE