Chapter 19 – Preparing Your Broilers For Processing

Hello,

FACT:

Getting your broilers to target weight is NOT the end goal.

Getting them to market is.

As the saying goes, it isn’t over, until it’s over.

Broilers are finely tuned. Creatures of habit and largely affected by their rearing conditions.

The slightest change to routine or environmental conditions applies stress to their bodies.

This often results in a positive or negative impact on your final weight outcome.

As in the case of preparing your broilers to be processed, even in the hours leading up to slaughter…

…delays and discomfort typically lead to a loss of weight.

Loss of weight = loss of money per kg in the trade.

So, keeping your broilers as consistently cared for as possible – before (pre) processing – all counts.

Where and why losses can be made in preprocessing…

• 23 hours of light 3 days prior to catching – calms birds. Calm birds maintain their weight.
• Feed withdrawal is required to empty the gut for accurate live weight and also to avoid faecal contamination
  • This should be done approximately 8-12 hours before slaughter for best results:
    • Including, time in the house, catching time, transport time and lairage.
  • Leading up to the day of transport ensure the following is unchanged:
    • regular feeding practice (before feed withdrawal)
    • environmental temperature
    • feeding space
  • Remove whole grain at least 2 days prior to catch
  • Keep feeders down during feed withdrawal until catching crews arrive – this avoids litter eating
  • Keep all flock disturbances to an absolute minimum (unusual lighting practices, loud noise, temperature, opening & closing of doors, walking up and down around flocks etc.)
  • You can naturally expect birds to lose only about 0.25% of their body weight per hour during feed withdrawal
  • Monitor withdrawal behaviour continuously to prevent unnecessary losses
  • Water should be given right up until the catch. Dehydration is a threat during the waiting period before slaughter.
• Plan your catch carefully and ensure your crew are well-trained, disciplined, under strict orders and prioritise bird welfare for best results.
  • Birds should be kept calm
  • Minimise physical contact and jostling
  • 16-18 degrees C and controlled ventilation (fresh air) – but avoiding chilling the birds
  • A checklist should be used to summarise your action plan
  • Always catch with care and minimal disruption – correct methods are profit saving, preserving the quality of the product.
• Transporting birds to market
  • Use modules rather than crates – this saves on birds accumulating bodily damage (the better investment)
  • Make sure birds are not on their backs
  • Don’t overfill or overheat – this introduces stress and leads to weight loss
  • Too few birds per module and they are not buffered and can get injured
  • Consider their temperature and ventilation & keeping this constant

The bottom line…

The downgrading of meat resulting from bruising or maiming or even loss through DOA (dead on arrival) – reduces profit.

Your job of stockmanship right up until:

• handing over to logistical partners
• slaughter, or;
• sale

…has a direct impact on your profit.

Be well aware of where gains and losses are incurred.

Remain vigilant and coordinated amongst all hands-on parties in the process.

And now over to you:

Are you new to stockmanship and need tight procedural planning to succeed?

Have you made costly handling errors before and now look to improve?

Either way, write me back and let me know.

I read every comment.

Speak soon,

Temi