Production and Management

Whether you are new to the poultry business or have plenty of experience in poultry production and management, the resources below will help you with valuable tips on chicken breeds, laying versus meat chickens, cannibalization, egg production, and flock management. Penn State Extension offers information on flock production and management for commercial-scale flocks, as well as backyard and urban poultry farms.

Raising Chicken for Meat and Eggs: Deciding on a Breed

If you are still at the planning stage, it is worthwhile to get familiar with best poultry management practices and have a clear idea whether your priority is egg production or raising chickens for meat.

Commercial breeds of laying chickens produce up to 260 eggs per year with the results dependent on the specific breed and factors such as floor space, the type of feed, nests, and lighting. Backyard farmers looking to raise a small flock of laying chickens can find a quick guide with tips on feeding, proper cooping, healthcare, and egg sale laws.

Professional egg producers can increase the output of laying hens to nearly 300 eggs per year, twice the average during the middle of the 20th century. Key factors include providing a diet rich in calcium and managing the number of laying cycles.

One important factor when choosing meat birds – also called broilers – is how quickly and efficiently they are able to develop a desirable carcass. Commercial hybrids can reach the desired weight much faster and on less feed, compared to purebred birds. It is recommended to slaughter broilers as soon as they reach their desired weight since older birds require more feed and may accumulate fat.

Backyard poultry producers are more likely to be interested in raising chickens for both eggs and meat. In this case, dual-purpose breeds are the best choice. Those interested in producing poultry products with a distinctive flavor may want to consider heritage breeds. While heritage birds will likely need more feed and will not be able to match hybrids in terms of growth rates, they can yield high-quality poultry products, which is especially important in organic poultry production.

This section also contains useful information on poultry reproduction and genetics. You can find resources on rooster and hen reproduction, biological processes within the fertilized egg, distinguishing fertilized from non-fertile eggs, and incubation charts for many different fowl species.

Safety and quality are important aspects of any product. The Hazard Analysis Critical Control Point (HACCP) system is the best farm-to-table approach for reducing the risk of contamination of eggs with pathogens such as Salmonella enteritidis. In small flocks, the quality of the eggs depends on how well the flock is raised, how the coop and nests are organized, and how eggs are collected and handled. More information on this topic, as well as detailed advice on meeting HACCP standards, is available.

Raising Backyard Chickens and Small Poultry Flocks

Small poultry producers can find advice on how to start their first flock: from hatching eggs and caring for young chicks to handling pullets and adult laying hens. Those who wish to grow broilers can join the Small-Scale Poultry Production and Processing Workshop for advice on feeding broilers, managing the flock, processing basics, and important regulations.

Raising fowl in urban areas is becoming increasingly popular. Beginners can also find valuable tips on how to organize small-scale egg production with specific advice on budgeting, getting started, sanitary and health requirements, regulations, and organic modes of production.

Poultry Cannibalism, Diet and Health

Poultry cannibalism is a serious and costly problem that may affect a flock that is not managed correctly. This harmful behavior is usually a sign of stress and needs to be dealt with swiftly. Mismanagement in the form of poor diet, inadequate space, introducing new birds or health problems in some birds may cause poultry cannibalism.

As monogastric animals, chicken are more susceptible to foodborne pathogens and more sensitive to the food they are given, compared to ruminant animals. Detailed information about pelleted food and food safety plans is available here. This section also contains information on water quality, disinfection steps, water tanks, and water lines.

Visitors will find numerous resources on health with information about particular common diseases such as avian flu, Marek’s disease, and West Nile encephalitis. Respiratory diseases and common leg and foot disorders are also described. Most diseases can be prevented if good hygiene is maintained and stringent biosecurity standards implemented. Biosecurity minimizes the risk of pathogens spreading in a facility and affecting flocks, helps to limit the spread of diseases, and protects farm workers.

How to Start a Chicken or Poultry Farm

Poultry production has many different sectors, such as broilеrs breeding, layers breeding, and egg production, poultry feed production, hatchery, and poultry egg and meat processing. Information on broiler hybrids and the steps involved in harvesting good-quality broilers and turkeys is available here.

Knowledge about biology, physiology, and environmental factors is no doubt important but so is information about the business side of poultry farming. This section offers information on new workshops and conferences as well as articles about flock plans for raising poultry, turkey, pheasant and game birds.