2.2. The production of broilers

Production levels

- Growth (males and females)

These values may be achieved in the Sahelian area when the ambient temperature does not exceed 25°C. Beyond that, due to reduced food consumption and increased mortality, growth is seriously reduced and the feed conversion rate greatly increased.

- Mortality: this should be under 5% but, in the event of extreme heat, may reach 10% or more.

- dressing-out percentage: this will be 75% fora chicken of 1,500 g live weight, equivalent to 1,130 g slaughtered and eviscerated, which gives about 800 g of edible meat.

- Feed represents 60 to 65% of production costs, with purchase of chicks accounting for a further 20 to 25%. Other costs relate to depreciation of buildings and equipment (4 to 6%) and about 10% miscellaneous expenses (staff, litter, heating, veterinary charges, etc).

Example:

A broiler producer wishes to produce 200 chickens per week with an average weight of 1.6 kg at 50 days. How should he go about it?

1. Calculate the number of chickens permanently on site. The duration of a cycle should be counted as follows: seven weeks growing plus two weeks disease-prevention interval between batches = 9 weeks, thus 9 houses which will be occupied at a rate of 2,000 chicks one week apart. In this way, after the 9th house is started up there will be (9 - 2) x 2,000 = 14,000 chickens permanently occupying 7 houses of which 2 will be empty for disease prevention purposes.

2. Allowing for an average mortality rate of 5%, the producer will order 2,000 + (5 x 2,000/ (100 - 5) = 2,105 day-old chicks per week from his supplier.