Managemental factors in disease prevention

MANAGEMENT FACTORS IN DISEASE PREVENTION

The following managerial factors help to reduce the spread of disease and stress to the birds.

Isolation

  • It is not advisable to rear birds of different age groups in the same house. Wherever possible, it is advisable to practise the all-in-all-out system.
  • Proper layout of houses, appropriate designing to prevent any entry of rodents, proper ventilation, and the designing of feeders and drinkers to avoid spillage, are basic essentials in disease prevention.

Litter management

  • Wet litter is a potential source of disease transmission. Maintain proper litter conditions as suggested earlier.

Quality chicks

  • Ensure that chicks are received from a hatchery where adequate preventive care is taken for breeder birds to guard against mycoplasmosis, salmonellosis and infectious bursal disease.
  • Check for a history of vaccination against Marek's disease. Look for signs of dehydration.
  • Ensure that the received chicks are healthy and are within the normal weight range.

Proper nutrition

  • A good balanced feed prepared according to nutrient requirements at different ages will ensure proper health and good immune status in birds.
  • Addition of coccidiostats, and vitamin and mineral supplements are essential.

Water quality

  • Poultry farmers often fail to provide the birds with good quality water.
  • Both the microbial and chemical quality of the water need to be tested before establishing a poultry farm in a given area.
  • Microbial contamination of water may happen at the source, for instance in ponds, rivers, open wells and the public water supply system, or during transportation and storage, as well as in the overhead tank or bins. Unhygienic practices on the farm result in the spread of disease.
  • The microbial load shoots up during flood conditions.
  • Faecal contamination of water will add to the presence of coliform organisms.
  • Mineral levels in water depend on soil conditions, and show only minor fluctuations based on the season and the water table.
  • They lead to hardness in water and affect the taste and palatability.
Last modified: Sunday, 3 June 2012, 6:33 AM