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2. 2 CHICK GRADING PRESENTED BY MUHAMMAD SHAHZAD SARWAR REG# 2006-ag-1003 Mudisar raiz REG no 2006-ag-1004

3. 3 CHICK GRADING COURSE# PS-506 COURSE TITLE: FARM PRACTICE II PRESENTED TO DR. ZIA UR REHMAN DR. IBRAHIM

4. 4 AFTER THE CHICKS HATCH Drying of chicks in the hatcher is a stress and a problem with newly hatched chicks. Excessive drying in the hatcher should be avoided. Chicks should be removed from the hatcher as all are hatched and about 95% are dry. Further drying and hardening should be confined to chicks boxes.

5. 5 MEANING OF DIFFERENT WORDS Chick: Means poultry under one month old. Grade: means the classification of poultry or poultry products according to the prescribed standards and grading have corresponding meaning. Standard: means those rules, tests, measures or specifications by which the quality or grade of a poultry product is determined. Baby chicks: means chicks and poults that have never been fed.

6. 6 CHICK GRADING There are different types of grading of chicks which are as follows Grading at hatchery Grading at farm

7. 7 GRADING AT HATCHERY There are different types of grading which is done at hatchery. Grading by sex Grading by quality

8. 8 GRADING BY SEX Sexing is separation of males and females of day old chicks. Japanese/vent sexing Sexing by proctoscope Feather sexing

9. 9 PARAMETERS USED TO ASSESS CHICK QUALITY Activity Activity Down and appearance Down and appearance Retracted yolk Retracted yolk Eyes Eyes Legs Legs Naval Naval

10. 10 Remaining membrane Remaining yolk

11. 11 ACTIVITY Chick was placed on its back and observed to see how quickly it returns to its feet. An immediate return to its feet was considered strong, while delay return or remaining on its back was considered weak. Chick was placed on its back and observed to see how quickly it returns to its feet. An immediate return to its feet was considered strong, while delay return or remaining on its back was considered weak. QualityScores Good06 Good06 Week 00 Week 00

12. 12 DOWN AND APPEARANCE Chick should dry and clean( free from adhering dried yolk, shell and membranes. Chick should dry and clean( free from adhering dried yolk, shell and membranes. QualityScores Clean and dry10 Wet08 Dirty and wet00

13. 13 RETRACTED YOLK Chick was placed on its back on hand palm. The height of its abdomen is estimated. The consistency of its abdomen to touch was then estimated. Chicks that had bodies with large yolks and hard to touch was considered of poor quality. Quality Scores Normal12 Large yolk hard touch00

14. 14 EYES Open, alert and bright were considered of good quality. Open but not bright were fair and closed were of poor quality. Quality Scores Open and bright16 Open but not bright08

15. 15 LEGS Chick was put on its feet and whether it could stand easily were observed. Toe conformation was assessed as was hock color. Chick was put on its feet and whether it could stand easily were observed. Toe conformation was assessed as was hock color. QualityScores Normal legs & toes16 One infected leg08 Two infected legs00

16. 16 NAVAL Naval closure and coloration of the skin around the naval was observed. Skin color different from the chick skin color was considered poor quality. QualityScores Completely closed and clean12 Not closed & not discolored06 Not closed and discolored00

17. 17 REMAINING MEMBRANE Remaining membrane was categorized as very large, large and small. Remaining membrane was categorized as very large, large and small. Quality Scores No membrane 12 Small membrane08 Large membrane04 Very large membrane00

18. 18 REMAINING YOLK Remaining yolk adhered to the skin and down were categorized as very large, large and small. QualityScores No yolk16 Small yolk12 Large yolk08 Very large yolk00

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20. 20 GRADING AT FARM At farm separate low weight birds and feed them separately and provide a bit large amount of ration then the heavy weight chicks. The feed of heavy weight chicks is maintained so as to get a uniform body weight among all the chicks.

21. 21 EXTRA CHICKS For many years it has been customary to guarantee live delivery of chicks to the customer. So as not to complicate any adjustments after they have been delivered. The hatchery man add some extra chicks which may vary from 1-4% with 2 being average. The procedure is to place 102 chicks in a box and invoice for 100. thus two chicks are a direct charge against the cost of production.

22. 22 ADVANTAGES OF CHICK GRADING Achievement of purpose of providing quality chicks to the customers. There is good reputation of the hatchery Uniformity among the flock is maintained. Removal of birds which will not show better performance in the future. Better profit is obtained.

23. 23 PACKING OF CHICKS The chicks are packed in chick boxes of standard size. They are soft at the time of packing so leave them for 4-5 hours to become hard. Attach label of sex, breed, date of hatch, and grade of chicks on the chick box.

24. 24 RECORD THE DATA The following data should be recorded. Breed Breed Number of eggs set Number of eggs set Number of quality chicks hatched Number of quality chicks hatched % age of total hatchability % age of total hatchability Number of “grade outs” Number of “grade outs” % age of “grade outs” % age of “grade outs” % age of extra chicks given to customer. % age of extra chicks given to customer.

25. 25 THANK YOU GOOD BYE GOOD BYE