Chicken meat produced in the UK is grown to a
standard that is more stringent then anywhere else in the world.
Before
the baby chicks arrive the chick house temperature will need to been raised to
about 32 C or 94 F degrees.
Some flocks may need a slightly higher temperature. If the stock person
observes the chicks in huddles or cheeping loudly, after they have been placed,
he will raise the room temperature accordingly.
The modern poultry houses are usually heated by warm air and is whole house
brooding.
Another way of brooding is by radiant heating. This produces a pool of heat
directly below the heating cone and many chicks the world over, are reared this
way. Where this method is used the farmer will put a light bulb by the heater to
attract the chicks to the heat,
Water management is an essential part of looking after the chicks and
dehydration is to be avoided at all times. The farmer will ensure that the
chicks are placed as quickly as possible. Delays in placement can result in
dehydration, resulting in higher chick mortality and permanently impaired growth
potential.
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