Lesson Notes By Weeks and Term v4 - SHS 2

Lesson Video

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Performance objectives

• Describe management practices for rearing animals and fish.
• Identify key principles of animal husbandry and fish farming.
• Understand the importance of sustainable practices in agriculture.

Lesson summary

Welcome, future farmers and agricultural entrepreneurs! Today, we are moving from theory to practice. Animal production is not just about having animals; it's about managing them properly to ensure they are healthy, productive, and profitable. In Ghana, from the "Kofi Brokeman" seller on the street to the large poultry farms supplying our cities, proper management is the key to success. This lesson will equip you with the practical skills needed to manage a small-scale animal farm, focusing on poultry (broilers) as our main example, but the principles can be applied to other animals like goats, fish, or snails.

Lesson notes

The success of any animal rearing venture depends on a set of activities called Management Practices. These are the day-to-day and periodic tasks a farmer performs to ensure the animals' well-being and productivity. We will use the rearing of Broiler Chickens (chickens raised for meat) as our primary example. A. Key Management Practices in Broiler Production

Let's break down the process from receiving day-old chicks to selling market-ready birds. Pre-stocking Management: Getting Ready for the Chicks

Before the chicks arrive, the poultry house or coop must be perfectly prepared. This prevents early deaths and ensures a strong start. Cleaning and Disinfection: The house must be thoroughly swept to remove old litter and manure. It should then be washed with soap and water, and finally disinfected with a recommended disinfectant (e.g., Izal, Virkon S). This kills disease-causing organisms. The house should be left empty for at least 1-2 weeks before the new chicks arrive. This is called downtime. Preparing the Brooder: Young chicks cannot regulate their own body temperature. They need a warm, safe space called a brooder. Brooder Guard: A circular pen made of cardboard or wood, about 1.5 feet high, to keep the chicks close to the heat source. A circle prevents chicks from getting trapped and suffocating in corners. Litter: The floor should be covered with 5-10 cm of dry, absorbent material like wood shavings. Avoid sawdust as chicks may eat it. Heat Source: A charcoal pot ( `kooloo` ) or an electric/infrared bulb is placed in the center to provide warmth (around 32-35°C for the first week). Feeders and Drinkers: Chick and tray feeders and small drinkers are placed inside the brooder. Brooding Management (Week 1 - 3)

This is the most critical period. Temperature Control: Check the temperature regularly. If chicks huddle together under the heat source, they are cold. If they move far away from it, they are too hot. If they are spread out evenly, the temperature is just right. Feeding: Provide a high-protein feed called Broiler Starter mash. Feed should be available to them at all times (ad-libitum). Watering: Provide clean, fresh water 24/7. For the first few days, you can add an anti-stress vitamin/glucose solution to the water to help them recover from the stress of transportation. Light: Provide continuous light for the first week to encourage them to eat and drink. Rearing/Growing Management (Week 4 - 6/7)

Evaluation guide

• Demonstrate the ability to perform the various management practices
• involved in the rearing of the selected animal/fish.
• Experiential learning: Learners in mixed -ability groups visit animal/fish farms or
• watch a documentary on techniques use d in managing farms. Learners then build a