Raising Poultry and Fowl

Janet Pfromm

Agriculture Educator

CCE of Chenango County

Where to Begin

• Research

• Intern at an existing business

• Develop a Business Plan

Getting Started

• Buying chicks, poults, ducklings, and goslings

• Hatching your own eggs

Raising Your Birds

• Brooding

• First 2 weeks

• Moving to Coop or Pasture

• Housing

• Feeding

Brooding

• Free from drafts, heat lamp, cardboard boxes, litter, feeder, and waterer

Housing Requirements(at mature or market size)

Chicken Turkey Duck Goose

Living space

1.5-4 sq. ft. per bird

8 sq. ft. per bird

2 sq. ft. per bird

5 sq. ft. per bird

Feeder Space

4 in. per bird

6 in. per bird

3 in. per bird

5 in. per bird

Water Space

1-1.5 in. per bird

1.5 in. per bird

1-2 in. per bird

2-3 in. per bird

Pasture Size

500 broilers

1500 layers

250 birds/acre

30-40 birds/acre

30 birds/acre

Housing

FeedingLayers Meat

Chickens 16% lay ration (2 lbs/bird/week)

(2lbs/1lb of weight gain)

Turkeys 26% growing ration after 4 wks of age, decrease protein as

bird reaches market weight.

Ducks 16-20% layer ration

15-18% growing ration (dependent on grass avail)

Geese 15-18% growing ration (dependent on grass avail)

All young birds should be a fed starter mash designed for the species. All should have free access to water at all time.

Meat Vs. Eggs

• Birds raised for meat are bred and fed for fast growth.

Chickens (broilers): 4 lbs at 7-9 weeks

12-20 lbs at 12-20 weeks (roasters)

Turkeys: 40 lbs at 22 weeks (toms)

24 lbs at 20 weeks (hens)

Ducks: 5-7lbs at 8-9 weeks

Geese: 6-12lbs at 15-20 weeks

Meat Birds

Embden

Pekin

Large White

LeghornBlue Orpington

• Laying birds mature later than meat birds.

• Not all layers are created equal!

- Chickens will lay more than both ducks and geese

- Chicken: 18-20 dozen/year

- Duck: 12-16 dozen/year

- Geese: 6 dozen/year

- Breed differences among species

• Day length stimulates egg laying

- Use of artificial light

Egg Differences

Laying Birds

Khaki Campbell

Leghorn

Ancona

Signs of Nutritional Problems

• Crusty Beak• Eyes are Dull and Dry• Feathers Lack Brightness of

Color• Cracked Feet• Droopy Wings• Decrease in Egg Production• Poor Growth and Lack of

Vigor• Unexplained Death

Disease Problems

• Bio-security– Sanitation– Restricting Human Access

• Isolate new birds for one month• Dispose of any birds after death

Pullorum-Typhoid Testing: Must be done on poultry and waterfowl that are being shown at the county fair.

Characteristics: Gasping for air

Molting

• Natural Shedding and Renewal of Feathers• Usually Occurs with shorter day length

(Fall)– Signs of Molting will be a dullness in plumage

• During a Molt:– Egg Production will Decrease– Protein Needs will Increase

Organic and/or Pastured Poultry

• Organic– Pastures need to be certified as Organic in order

to label your product as “Organic”

– This can be an expensive process for only a few birds.

– “Farm Grown” “Farm Fresh” “Locally Grown”

Things to ConsiderOrganic and/or Pastured Poultry

• Nutrient Distribution on Land• Poultry can not survive on Grass, grains are

necessary for growth• Predators can be a concern• Escapees • Fencing

For more info:Contact NOFA NY

607.724.9851www.nofany.org

End Products

Questions???

Janet PfrommAgriculture Educator

Cornell Cooperative Extension of Chenango County

99 N. Broad St.  Norwich, NY 13815

607-334-5841 - Extension 12 607-336-6961 Faxjlp27@cornell.edu