Animal Husbandry - Senior Secondary 1 - Management practices in livestock

Management practices in livestock

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TERM: 3RD TERM

WEEK SIX

Class: Senior Secondary School 1

Age: 15 years

Duration: 40 minutes of 5 periods each

Date:

Subject: ANIMAL HUSBANDRY

Topic: MANAGEMENT PRACTICES IN LIVESTOCK

SPECIFIC OBJECTIVES: At the end of the lesson, pupils should be able to

I.) Identify all the management practices of poultry

II.) Discuss the management practices of poultry

INSTRUCTIONAL TECHNIQUES: Identification, explanation, questions and answers, demonstration, videos from source

INSTRUCTIONAL MATERIALS: Videos, loud speaker, textbook, pictures,

INSTRUCTIONAL PROCEDURES

PERIOD 1-2

PRESENTATION

TEACHER’S ACTIVITY

STUDENT’S

ACTIVITY

STEP 1

INTRODUCTION

The teacher explains all the mnagement practices of poultry

- Housing and equipment (feeder, drinker etc.)

- Brooding incubation

- Feeding of chicks, layers, broilers etc

.- Common diseases of poultry and control

- Vaccination

- Debeaking

- Culling .

Students listens attentively to the teacher                                                                          

STEP 2

EXPLANATION

Teacher demonstrates feeding, castration, dehorning, deworming and vaccination 

Students exhibit attentiveness and active engagement

STEP 3

NOTE TAKING

The teacher writes a summarized

note on the board

The students

copy the note in

their books

 

NOTE

MANAGEMENT PRACTICES IN LIVESTOCK

The following are management practices for poultry farming:

  1. Housing and Equipment: Poultry housing should provide protection from predators, adverse weather conditions, and disease transmission. It should also offer adequate ventilation, lighting, and space for the birds to move around. Equipment such as feeders, drinkers, nest boxes, and perches are essential for ensuring proper feeding, watering, and comfort for the birds.
  2. Brooding and Incubation: Brooding involves providing heat, shelter, and proper nutrition to newly hatched chicks until they can regulate their body temperature. Incubation refers to the artificial process of hatching eggs using an incubator.
  3. Feeding: The nutritional requirements of poultry vary depending on factors such as age, breed, and purpose (e.g., egg production, meat production). Specialized diets are formulated for chicks, layers (egg-laying hens), broilers (meat chickens), and breeders to meet their specific needs for protein, vitamins, minerals, and energy.
  4. Common Diseases of Poultry and Control: Poultry are susceptible to various diseases caused by viruses, bacteria, parasites, and fungi. Common poultry diseases include Newcastle disease, infectious bronchitis, avian influenza, coccidiosis, and Marek's disease. Disease control measures include biosecurity protocols, vaccination, sanitation, and prompt treatment with appropriate medications.
  5. Vaccination: Vaccination is a crucial preventive measure to protect poultry flocks from infectious diseases. Vaccines are administered via various routes (e.g., drinking water, spray, injection) to provide immunity against specific pathogens.
  6. Debeaking: Debeaking, also known as beak trimming, is the process of trimming the sharp tip of the beak to reduce the risk of injurious pecking behavior, cannibalism, and feather picking in poultry flocks.
  7. Culling: Culling involves removing birds from the flock for various reasons, such as poor health, low productivity, or maintaining flock size and composition. Humane methods are used to euthanize birds that are culled to prevent suffering and ensure biosecurity.

EVALUATION: 1. Identify 5 management practices of poultry

  1. Briefly describe the management practices mentioned in 1 above

CLASSWORK: As in evaluation

CONCLUSION: The teacher commends the students positively