Lack of information, particular on feeding, inhibits investors from raising quail commercially. Here are some tips on doing it.

Selecting stock.
Start with 30-35 day old quail pullets. They must have tidy and neat feather with no streaks of white or black. This could be a sign of in-breeding.

Choosing birds with uniform size. A mature (60-day old) “Japanese” quail (Coturnix japonica) weighs 120 g liveweight, while a 30-35 day old bird weighs 100 g. The “American” quail (Coturnix coturnix) weighs heavier -220 g for a manure bird and 200 g for a 30-35 days old bird.

Consider also the record of the birds parent if available. This record shows growth rate per body weight, laying efficiency- a 65 per cent average laying efficiency with 30 days or 195 laying days out of 100 is good and egg size. This tells you that your quails come from good stocks.

Size of flock.
Initial stock size should be small, 10-15 pullets. A beginner should first get the first get needed experience before going into large scale growing. Quails multiply rapidly and before, expansion is not a problem.

Housing quails.
One advantage in raising quails is the lower housing cost since the birds need small- space. Materials commonly used for making quail cages are: plywood, 1/4″ mesh wire and 1″ x 1″ lumber for framework.

Quails’ need for space varies for every stage in its life. Chicks need a 2-1/2″ x 2-1/2″ space; growers, 3″ x 3″ to 3-1/2″ x 3- 1/2″; and layers, 3-1/2″ x 3-1/2″ to 4-1/2″ x 4-1/2″.

Layer cages must not be too high: a 5″ and 6″ height can be accommodate the Japanese and American breeds, respectively. The brooder box must be cat- and ratproof.

Cage size must also allow just enough space for quails to move without risking injuries to them.

Management brooders.
During the first five days, quail chicks or brooders (1 to 15 days old) need a temperature of 95^oF, down to 85^oF on the 10th day after which quail birds have developed feathers to keep them warm under ordinary room temperature.

A gas or electric bulb may be used to control the temperature inside the brooder.

To help conserve heat, spread used clothes or soak over the cage screen during the first 10 days. Cover the mesh wire flooring with five to six layers of old newspaper. This practice makes removing quail manure (done every other day) easy by just rolling the top layer of paper.

For air to circulation better in the brooding box, provide air vents.

Change water in the drinking water trough daily but avoid spilling water over the paper to prevent dampness.

After 10th day, remove all papers and cover feeding trough with 1/4″ mesh wire to avoid too much spillage.

With correct temperature, proper feeds and adequate water, mortality of quails will be at 5 to 8 per cent.

Managing growers.
After the 15th day, transfer birds to the growing cage. For smaller operation, a brooder/grower box can be built but consider the space needs of the birds.

Transfer only healthy, uniformly-sized birds. Separate the small ones. During growing stage, do not expose birds to more than 12 hours of light.

On the 35th day, when male bird develop dark brown feather on the breast, transfer female birds to laying cage. About 40 per cent of all birds can lay eggs assuming a 50/50 male/female ratio.

Remaining birds are fattened up to 60 days to be dressed and sold as broilers. During the 25 day fattening period, light should be 6-8 hours a day. This improves the quality of meat.

Average morality rate of growers is 1 to 4 per cent.

Managing layers.
Quails start laying eggs after an average of 45 days from hatching. The production cycle lasts for 300-320 days and within this period, laying efficiency should be 65 per cent or for 190-208 days.

In managing layers consider the following tips: Quails need a lot of fresh and clean water. Whenever possible, maintain flowing water. If not, replace water daily and clean watering trough everyday.

For large scale operation, massive culling should be done regularly, preferably every quarter. Remove birds with physical defects including those that have grown fat, sickly, or are not laying eggs, The latter condition is shown by the size of the bird’s vent and abdomen.

Due to the high protein content of quail feeds, quail manure has high ammonia content that can discomfort to birds if not removed daily. For easy removal of manure, place a receptacle under the cage.

Laying quails may be given extra light up to midnight to allow birds to eat all feeds in the trough. This also enables weaker birds in the group to eat after dominant ones have eaten.

Do not put male birds in the laying cage except when fertile eggs are needed. When fertile eggs are to be produced, mix the male, males with the layers at a ratio of 1:6 ( one male for six layers) for one “Japanese” and 1:3 for the “American” breed.

Quail are very sensitive to salt in the feeds. Keep salt level at .7 per cent .

Feeding quails.
Giving chicken feed to quails is not advisable since it has much lower protein content. Below is a comparison of chicken and quail protein needs.

If quail raisers continue giving chicken feeds to quails, mortality rate will be very high, sometimes reaching 70 per cent in day-old to 45 day old birds. Besides, bird growth is very uneven and the survivors are not efficient layers. Their productive laying period does not go beyond six months.

Molting also occurs early thus severely affecting egg producing.

Feeding quails with the proper ration of protein has its advantages. Mortality rate is low – 5.8 per cent for chicks, 1-4 per cent for growers, and 8-12 per cent for layers/breeders.

A laying efficiency of 63 to 68 per cent is also easy to maintain for a period of 300-320 days. It is not rare to get an 80 per cent laying efficiency.

Besides, eggs are bigger and more nutritious. Breeders are also highly fertile and hatchable.

Quails have different feeds needs for every stage of life.

During the first 15 days, grind feeds fine enough to pass ordinary window screen wire.

Lastly, do not change feed abruptly since quails are affected by abrupt changes in feeding.

Maintaining health of quails.
While quails suffer from some respiratory disorders, these do not spread fast and the mortality rate is very low. It is not difficult to maintain the health of these birds.

However, regularly clean and disinfect cages, broiler boxes, incubator and hatchery trays with strong water and dry under the sun. Spray with disinfectant. Add vitamins to feed or drinking water to promote growth and improve laying capacity.

Products from quails.
Eggs are the main products of quails. For small-scale backyard quail raising, place eggs in a basket and market them fresh. For a bigger operation, pack eggs in cartoon boxes with individual dividers to protect them. Storing eggs in cool, dry place where air circulation is good can keep eggs fresh for seven days.

Dressed broilers and stewers (culled layers) are a secondary product. Bleed birds band scald in hot water (132^oF-135^oF), then remove feathers and entrails. Dressed birds are chilled and packed by the dozen or in kilograms.

Broilers are more tender than stewers and are more expensive. Their selling price should be based on the cost of production from day-old to 60 days old plus the dressing , storage and relative selling cost.

Source: region10.dost.gov.ph

Chicken broiler and egg production are the most progressive animal enterprises in the Philippines today. The poultry industry in fact began as a backyard enterprise but has shifted to the formation of very large integrated contract farming operations.

The growth of tile poultry industry in the Philippines has indeed been impressive but its problems including inefficient management and the prevalence of many destructive poultry diseases and parasites cannot be ignored.

This manual provides technology and management know-how for poultry raising which we hope present poultry raisers and prospective poultry producers may find useful in effectively managing their poultry farms and also help them realize substantial financial returns from their enterprises in this period of high production cost inputs.

Chicken Breeds/Stock to Raise

The following Call be used as a guide in selecting the foundation stock to raise

• Stock should only be purchased from a reliable hatchery or franchised dealer where the parent stocks are well-housed and well-managed.
• The kind of stock to buy depends upon the purpose for which it is going to be raised.
• Chicks should be tree from diseases and deformities.
• Chicks should have uniform size and color and in the case of broiler chicks should not be less than 33 grams at day-old.
• For a start, a popular strain raised in the community can be selected as it is an indication of the bird’s good performance under existing farm conditions.
• For broilers, choose those that have high livability and are fast growers.
• For layers, choose those that have good egg size, high egg production and long productive life.

Download the Complete Manual on Poultry Raising.

So, Why Raise Chickens?

Here are a few of the most frequently expressed reasons people raise chickens:

• Easy and inexpensive to maintain
• Eggs that are fresh, great-tasting & nutritious
• Chemical-free bug and weed control
• Manufacture the worlds best fertilizer
• Chicken and egg production are the most progressive animal enterprises
  
• Can be a good source of Income

For further information, please contact:
MS.REBECCA DE OCAMPO JOSE
Tel.: (02)920-3991
E-mail: livestock@netasia.net

Source: ldc.da.gov.ph

It is owned by Ramon “Mon” D. Peñalosa. Jr., an established farmer-entrepreneur in the province of Negros Occidental, who envisions an organic agricultural landscape using appropriate indigenous technology. Peñalosa’s technology seeks to promote and provide a natural farming system that is environment-friendly, sustainable and replicable.

As an integrated farmer-entrepreneur, Peñalosa produces rice, vegetables, fruits, poultry and livestock that are free of chemical fertilizer and pesticide. His passion for organic farming has driven him to research more and unselfishly share his technologies to those who are interested.

Peñalosa’s micro-agricultural farm is located at Barangay 5, Victorias City inside the family-owned machine shop compound. At the back of the compound is a low-lying swampy area of about 2,500 square meters which was initially in 2000 planted to kangkong. Shop workers harvested kangkong for their viands. As the harvest increased, Mon decided to raise swine with kangkong as their source of feed. Starting with six heads, the business has grown bigger with 208 heads this year. Since its small beginnings, the swine business has become the farm’s anchor project.

With a limited area in Victorias City, Mon expanded his swine business to another family-owned property in Hacienda Remedios in the town of Manapla. There, Mon devised a unique swine cultural management practice that includes a no-bath system and low-cost housing with flooring made from natural compost ingredients. From kangkong feeding, he introduced the use of probiotics in swine. Probiotics are dietary supplements of live microorganisms which, when administered in adequate amounts, greatly benefit the host.

Mon has formulated and used “job-specific” microbials to hasten decomposition, increase amino acid and lactic acid production, provide an odorless environment, and control fly production. He eventually established his own laboratory where these microbials are cultured and harvested to produce the probiotics which serves as one of the ingredients in his feed formulation. In his experience, the use of probiotics assures him of productivity because of an improved immune function of his animals, thus, preventing infection. Also, Peñalosa’s farm is environment-friendly because it is odor-free, antibiotic-free and highly recommended for public health safety.

RAISING PIGS THE PEÑALOSA WAY

Hog raising at Peñalosa Farms is called PROBIOTIC-BASED SWINE CULTURE. Ths is the result of Mon’s research on alternative medicine to protect the health of his pigs. It features formulations of beneficial organisms and enzymes as well as vitamins and minerals which are added to animal feeds. PROBIOTICS virtually suppress the growth of harmful bacteria, which then improves the immune system of the animals that enable them to combat stress and resist diseases.

An interesting feature of his probiotic-based swine culture is ‘La’ Ligo’ or the no-wash technology.

BREEDS AND BREEDING PRACTICES

COMMON BREEDS RAISED AT PEÑALOSA FARMS

1. Large white are proven to be a rugged and hardy breed that can withstand variation in climate and other environmental factors. Their ability to cross with and improve other breeds gives them a leading role in commercial pig production. Though they were developed as an active and outdoor breed, they do very well in intensive production systems. Descendants developed from crossbreeding and rotational breeding programs form the foundation of the classic F1 hybrid gilt. Pure-breed large white terminal sires excel in growth rate and have a high lean meat percentage.

2. Landrace are white, with droopy ears that slant forward with its top edges nearly parallel to the bridge of its straight nose. This breed is known for their body length, high percentage of carcass weight in the ham and loin areas, and ideal amount of finish. Aside from being prolific sows that farrow large litters, stocks of this breed are also heavy milkers.

3. Duroc breeds possess the characteristics of having large litters and the ability to grow quickly. They also have deep body, ham and shoulder, and have better carcass quality. The hair coat of this breed molts during summer leaving the pig looking bald and therefore can cope with hot temperature. This breed is characterized by its good mothering ability and docility. Its succulence and heavy muscling makes it very suitable for light pork to heavy hog production.

Other specific breeds as a result of crossbreeding by Mon are the following:

1. 337 – a cross between Large white and Duroc
2. 399 – a cross between Landrace and Large white
3. ACMC – a cross between Chinese Meisan and European Landrace

BREEDING PRACTICES

Only 1 percent is bred the natural way while 99 percent are inseminated artificially using farm boars. For genetic improvement, genes from the nucleus farm are used. The animals are allowed to fight to “stress them” so they could produce reproductive hormones needed for breeding.

FEEDS AND FEEDING

To ensure proper nutrition for the animals, Mon is equipped with basic feed milling equipment like the hammermill and feed mixer. Feed ingredients include corn, soya, whey powder, fish meal, and rice bran mixed with feed base mix. These ingredients vary as to availability, and the required Metabolizable Energy (ME) and Crude Protein (CP) for each stage of swine are followed in the formulation.

Basically, animals aged 6 to 54 days are fed with pre-starter formulation and gradual changes are being done using starter ration. Producing booster feeds is expensive, thus, it is impractical to formulate this kind of ration.

The farm is formulating at least six swine rations, namely: Pre-Starter, Starter, Grower, Finisher, Gestating, and Lactating rations. PROBIOTIC solutions are being incorporated into the rations which, to his experience, produce good results.

Below are the PROBIOTIC solutions produced with corresponding purposes.

PEÑALOSA PROBIOTIC SOLUTIONS WITH JOB-SPECIFIC BACTERIA

Note: The use of PROBIOTICS in feeds is job-specific and has positive effects in FCR & ADG

FEEDS PREPARATION USING PROBIOTICS

Photo credit: Vishia Mae Dominic J. Tolcidas -FITS OPA Negros Occidental

Of the six solutions formulated, only P3 and P4 are used for internal purposes. The rest are applied externally. P3 is used to increase amino acid production and is highly recommended for grower and finisher rations of both swine and ruminants. P4 which contains lactic acid-producing organisms is generally used for lactating, gestating, pre-starter rations of swine as well as poultry and ruminants. This improves Feed Conversion Ratio (FCR) and increases Average Daily Weight Gain (ADG).

Follow these steps in preparing feeds using probiotics.

1. Mix 1-2 kilograms (kg) of molasses in 200 liters of non-chlorinated water with 1 liter of P3 or P4. Set aside for 1 day.
2. From the above solution, get 5 liters and mix with 20 liters of water to make a total of 25 liters. Use this to ferment 50-100 kg of rice bran.
3. Put in feed mixer and mix for 5-10 minutes. Pack in a bag or sack.
4. Set aside for 3-7 days before use.
5. Use the fermented rice bran as 50% replacement of the total feed consumption of the animal or just add-on.

RECOMMENDED FEEDING PER HEAD PER DAY

Note: For ready-to-use available feeds, 160 ml of the P3 or P4 molasses solution is mixed with 16 liters of water and then mixed with commercial feeds. The farm is practicing the wet feeding technique. With this feeding formulation, it has been observed that pigs are calmer and healthier.

HOUSING AND MANURE MANAGEMENT FOR ’LA LIGO’ (NO-WASH) TECHNOLOGY

DESIGN AND CONSTRUCTION

The Roof
A monitor-type of roofing using semi-permanent and light materials like bamboo and nipa slabs with sun portals (vertical slide windows facing east and west) is built to let sunshine in the morning and afternoon to provide good ventilation and comfort to the animals. This also serves as disinfectant to the animals in the pen. The windows have plastic light savers. The trusses made of whole bamboos and reinforced by galvanized iron (GI) wires are built to withstand strong winds. The roof is angled at 45 degrees to facilitate easy rain spillage and prevent rapid deterioration of the nipa slabs during adverse weather conditions.

The Floor

Photo credit: Vishia Mae Dominic J. Tolcidas -FITS OPA Negros Occidental

A pit is dug with a dimension of 1 square meter per head of fattener and about 1 meter deep. This pit is filled with biodegradable indigenous materials like chopped banana trunks, milk ash, mud press, shredded rice straw, sugarcane tops, fruit and vegetable peelings, leaves and other weeds found in the farm. Since banana stalks are abundant in the area, they are used more often because they provide moisture necessary for rapid decomposition. The uppermost layer is covered with rice hull and each layer is sprayed with decomposing PROBIOTIC solution known as P1.

The floor serves as the loafing area and where the pigs can freely excrete their wastes. In cooler days, fatteners lie down or stay on rice hull-covered flooring for warmth brought about by the fermentation process. In hotter days, they stay on the cemented portion of the pen. Biodegradable indigenous materials are added every three weeks to prevent the pit from sagging, thus, protecting the animals.

The Wall Partition

Photo credit: Vishia Mae Dominic J. Tolcidas -FITS OPA Negros Occidental

Wall partition between pens is made of whole bamboo placed on top of the other over a concrete separator. At least five bamboos are piled one after the other. Whole bamboos reinforced with GI wires are recommended to strengthen all bamboo partitions instead of using common wire nails.

The Feeder and the Waterer
Feeders made of concrete with steel partition are located in the middle of the pen to provide access to all animals. Automatic drinkers are provided at the rear portion of the pen where the area is concrete and slanted at slight angle away from the pit to prevent water from seeping into the pit.

MANURE MANAGEMENT

After about five months or when they reach 85 to 90 kilograms liveweight, the fatteners are sold live to prospective buyers or brought to the slaughterhouse. Processing and value-adding are done in Bacolod City at the family’s backyard processing center as well as at the family-owned meat shop and restaurant.

After emptying the pen with the animals, the decomposed materials that served as flooring are collected and placed in a sack either to be used directly as fertilizer of plants within the farm, or stacked as materials for vermicasting. Vermicast becomes one of the ingredients in the production of bio-formulated vermi-reinforced organic fertilizer (BFVROF) or are sold directly to interested farmers. Each sack of decomposed materials sells at P150.00 per sack while BFVROF sells at P500.00 per bag.

PECULIARITIES IN CARE AND MANAGEMENT

FEED THEM WELL SO THEY WILL “GO TO HEAVEN” SOON.
The practice of feeding the fatteners with appropriate feed mixture mostly from locally-produced feed materials incorporated with PROBIOTICS assures healthier meat with less backfat. It will provide the farmer with a better, affordable market and easy income.

“STRESS THEM”.
When the breeders are stressed through fighting with one another, they release hormones that make them more prolific, thereby giving the farmer increased number of piglets during farrowing.

FOR REHEAT DETECTION
Allowing a boar to rove will make sows excited because the latter get attracted to the boar, thus, the possibility of a reheat or rebreeding cycle.

NO-WASH TECHNOLOGY
The practice of no-wash technology will enable the farmer to save on operation cost and labor. The occurrence of swine diseases particularly pneumonia observed in various commercial piggery farms cannot be detected in this practice. If they do occur, these diseases are well managed.

HERD HEALTH
The farm’s herd health management includes: iron injection at 3 days of age; deworming and hog cholera vaccination at one month old to be repeated every 6 months; and Vitamin B complex supplementation for males after castration.

For bio-security, P2 as co–infectant is used against any bacterial or fungal infection to overpower the growth of harmful organisms. P5 at a ratio of 160 ml in 16 liters of water is sprayed in pen houses, septic tanks and other areas that produce odor twice or thrice a week.

To control the production of flies and other insects, P6 is sprayed at a dilution of 160 ml in 16 liters of water every 15 days particularly in insect breeding areas or water-logged areas.

MARKETING
Pigs at Peñalosa Farms are sold live, slaughtered for choice cuts or for value adding and processing purposes. Slaughtering is done at Victorias Milling Company “AAA” slaughterhouse where the animals fast for 6-8 hours. They are weighed, bathed, stunned, hooked at the hoof with body hanged upside down, and killed with a pointed object at the neck. This is followed by dehairing, evisceration and backfat measurement. Blast freezing of the carcass is done at the family-owned meat shop in Bacolod City prior to cutting to desired choice cuts.

LIVE ANIMALS SOLD TO PROSPECTIVE BUYERS

1. Weanlings (first 8-10 kilos) = P2,000.00 and an additional of P100.00 per kilogram in excess of 10 kilos
2. Lechon = pigs weighing 20–49 kilograms
3. Finisher = 85–90 kilos at P90.00 per kilo liveweight
4. Culled breeder = Boar at P54.00 per kilo; Sows at P68.00 per kilo
5. Replacement gilts
6. Boars

RECORD-KEEPING

Records being maintained at the Probiotic Swine Farm of Mr. Peñalosa are the following:

1. Livestock Inventory
2. Daily Breeding, Farrowing and Weaning Records
3. Sow and Litter Performance Record
4. Boar Performance Record
5. Feed Consumption
6. Herd Health
7. Monthly and Yearly Performance Record

For more info contact:
Western Visayas Agriculture and Resources Research and Development Consortium
University of the Philippines Visayas
General Luna St., 5000 Iloilo City
Email: wesvarrdec@yahoo.com
Telefax: (033)335-0630

Production team

Prepared by
Vishia Mae Dominic J. Tolcidas
Information Service Specialist / RACG Representative
FITS OPA Negros Occidental

In collaboration with Ramon Dayrit Peñalosa, Jr.
Magsasaka Siyentista, FITS OPA Negros Occidental / WESVARRDEC

Photos
Vishia Mae Dominic J. Tolcidas

Layout and Design
Niño S. Manaog
RACG Staff, WESVARRDEC

Technical Consultant
Narissa M. Lemoncito, Dvm
Training Facilitator, TLDC-EEDD Negros Occidental

Editorial Consultants

Edna B. Garde
Public Information Officer/
Manager, Fits Opa Negros Occidental

Cora F. Navarra, Ph.D.
Racg Coordinator, Wesvarrdec

Joseph Edward O. Idemne
Consortium Director, Wesvarrdec

Funded by
Philippine Council for Agriculture, Forestry and Natural
Resources Research and Development
Department of Science and Technology
(PCARRD-DOST)

ALL RIGHTS RESERVED
March 2010

How to raise free range chickens. Free-Range system is best adapted to small-scale farmers who raise chickens for household and commercial consumption. This low-cost free-range system increases the commercial value of poultry products.

Chicken Breeds Suitable for a Free-Range System.
* Local chickens or crossbreds of Rhode Island x local chickens.
* Chinese chickens such as Tam Hoang or Luong Phuong
* The Israeli Kabir chicken

Construction of the Chicken House

A chicken house is needed, surrounded by a fence.

Local materials such as bamboo or palm leaves can be used for construction. Purchased materials such as bricks, tiles for the roof, and cement for a concrete floor can also be used.

If bamboo is used for the floor, the floor should be 40-50 cm above the ground.

Nestboxes for laying hens should be installed inside the chicken house.

The chicken house should face southeast. It should thus be built on the northwest corner of the backyard.

Feeding Technique

(1) for Chicks 1-4 Weeks Old

Feeding method
Cage feeding:
Use a feeding cage 1m wide, 2m in length and 0.4m high.

Floor feeding:
The feeding plot is enclosed with a bamboo lattice (0.8m H). The size of the plotdepends on the weather and the age of the chicks. The floor should be covered to a depth of 7-10 cm with rice husk or clean wood shavings. Sawdust is not recommended. These litter materials should be sterilized in 2% Formol.

Heating and lighting:
The optimum temperature depends on the age of the chicks;

1st week chicks: 31-34^oC, 2nd week: 29-31^oC, 3rd week: 26-29^oC, 4th week: 22-26^oC.

Heat source: electric lamp, coal stove or heater.

For the first 2-3 weeks, chicks should be lit throughout the day.

Feed:
The following feed should be given several times a day.

One-day chicks: Broken rice, finely ground corn.

From the 2nd day: Ready-made feed for chicks, or a mixture of concentrated feed with added ingredients (19-20 % crude protein, 2,800-2,900 KCal).

Drinking water: After the chicks are brought to their new home, they should be allowed to rest for 10-15 minutes. Then they should be given drinking water containing 50g sugar/dL and 1g Vitamin-C/dL. The drinking water should be clean and warm (16-20^oC).

(2) for Chicks Older Than 4 Weeks

Beside free ranging to feed, chickens should be supplied with feed (corn, rice, cassava, compound feed etc) twice a day. For the 10-15 days before they are marketed, they should be allowed to eat as much broken rice and yellow corn as they want.

(3) Feeding rate (g/head/day)

For broilers
1-6 weeks : No limitation
7-10 weeks : 45-55 day g/head/day
11-16 weeks : 55-65 g/head/day
17-20 weeks : 70-80 g/head/day

For laying hens
1-6 weeks : No limitation
7 weeks and over : 115-125 g/head/day

Laying hens should not be given too much feed, or laying will be delayed. The content of crude protein should be 16-18%. ME level: 2,750 KCal. Minerals should be added in the form of bone meal, stone meal or oyster shell.

(4) Vaccination schedule

The vaccination schedule for free-range chickens is shown in Table 1.

Source: Department of Agriculture and Forestry Extension,
Ministry of Agriculture and Rural Development, Vietnam. agnet.org

Why raise ducks?

Ducks are one of the most practical, versatile and useful waterfowls to raise. Duck raising offers several benefits:

· Ducks are efficient producers of animal protein.
· Ducks provide both eggs and meat, for consumption or for sale.
· Ducks require limited space, simple shelter and minimal care.
· Ducks are resistant to diseases and thrive in harsh conditions.
· Ducks control harmful insects, unwanted aquatic weeds and golden snails.
· Duck manure is an excellent organic fertilizer.
· Ducks eat aquatic plants, grasses, vegetable trimmings, golden snails, insects and farm byproducts. Thus, providing feed is not a problem.

WHAT BREED TO RAISE FOR MEAT AND EGGS:

The Muscovy is a multipurpose breed for meat and eggs. The most popular Muscovy ducks raised are the white and black types. They lay from 80-120 eggs/yr and produce an excellent quality meat.

The Khaki Campbell breed is more efficient for egg production as compared to other breeds. A single duck is capable of producing 250-350 eggs/yr.

HOUSING REQUIREMENTS:

Since ducks are small, a simple shed with one open side can provide adequate shelter. A 1 1/2 m x 5 m x 1 m high shelter can accommodate 40-50 adult ducks. To prevent the ducks from destroying vegetables and other crops, they should be confined in a fenced structure made from locally available materials.

Farm litter (e.g., rice straw) should be placed in the shed for laying and brooding purposes.

STARTING A BACKYARD PROJECT:

A beginner can start with 7 ducks -- one male (drake) and 6 female (ducklets). It is preferable to acquire ducks that are from 1-2 years of age.

FEEDS AND FEEDING:

Muscovy ducks are voracious eaters and eat practically anything they are fed. For maximum growth, ducks should be fed with natural, local feeds such as empty grains (rice), rice and corn bran, ipil-ipil leaves, golden snails, duck weed, Azolla, banana trunks, worms, etc. They should be fed three times a day and provided with fresh water always. Used tires or old cookings utensils can be used for waterers and feeders. Twenty-five ducks can be raised in a 1-hectare farm using onfarm feeds without commercial feeds.

HEALTH MANAGEMENT:

To prevent a disease outbreak, animals should be regularly vaccinated against common diseases (e.g., Newcastle, Fowl Pox or Fowl Cholera). Deworming and other health care practices, such as proper sanitation, correct feeding and proper care and management, must be strictly implemented to ensure a disease-free flock. New birds introduced into a flock should be quarantined to ensure that they are disease-free. Sick birds should also be isolated from healthy stock during treatment.

OTHER MANAGEMENT PRACTICES:

Hatching

Ducks start to lay eggs after reaching 6 months of age. One medium-size duck is capable of hatching 12-15 eggs during the 30-33 day incubation period. Layers are usually productive from 1218 months. At the end of that production period, layers should be culled and eaten or sold.

The fertility of eggs can be determined using a simple technique known as candling. Eggs should be candled (on the 15th day of incubation) in a dark room using at candle, lamp or flashlight. Fertile eggs reveal a small dark spot with a network of blood vessels branching out from it or the eggs appear dark. Infertile eggs are clear with the yolk appearing as a floating shadow. Do not throw away infertile eggs; they are delicious as well as nutritious and can be eaten or processed into salted or hard-boiled eggs to be sold for extra income.

Duckling Rearing

Young ducklings must be kept warm and dry. It is best to keep them out of water until they are 2 weeks old. However, they must have a constant supply of fresh drinking water. The ducklings should be fed fine rice bran and boiled rice. Cracked corn or rice should be fed to them after they are several weeks old.

It is very important to protect the ducklings from predators such as cats. dogs; rodents, birds, etc. One method of protecting the ducklings is to confine the hen and her brood in a covered pen each night until the ducklings are 6-8 weeks old.

Marketing

Meat-type birds are ready to be slaughtered, dressed and marketed at 5-6 months of age.

DUCK MANAGEMENT WITHIN A RICE SYSTEM:

Two pen/shelter design options are presented here:

The duck pen and shelter is constructed over the irrigation canal The floor is made of bamboo slats spaced so as to allow the droppings to fall into the water below, but not to trap and injure the ducks' feet. The floor should slope slightly to allow the eggs to collect on one side of the pen, thus facilitating daily egg collection. This design allows the duck droppings to fall directly into the water and be carried to the rice paddies through the irrigation canal. One disadvantage to this design, however, is the possible danger of housing the ducks directly over the water during colder times of the year

The other design places the shelter near, but not over, the irrigation canal. Cover the floor with 4-6 inches of dry bedding material i.e., rice straw. Remove the old bedding materials weekly and place them in a compost pit for future incorporation into the rice paddies as fertilizer.

Ducks should be given adequate time to forage for their food. The ducks should be released from their house in the morning after they have laid their eggs (about 7:00 a.m.). The most important consideration is that the ducks be released at the same time every morning. If they are released at different times every day, the change can upset them, causing them to stop laying eggs and even begin to molt. They should be herded back to the pen about 5:30 in the afternoon. Giving them some feeds regularly at this time also trains them to return to their pen.

Ducks should be released onto the ricefields only at certain times:

- During plowing and harrowing
- After the tillering stage, but not during the flowering and heading stage of the ricecrop
- After the rice has been harvested and threshed.

When it is not possible to release the ducks into the ricefield, they should be taken to an area where no crops are grown. If no such area is available, the ducks can be fed in confinement.

Source: nzdl.org

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I am a fan of gatas ng kalabaw (carabao milk) and its by-products. Being a local of Los Baños, where the Dairy Training Research Institute (DTRI) is located, carabao’s milk and its by-products like kesong puti (white cheese) and pastillas de leche (milk candy) sold along the streets is a common sight. I remember when I was a kid, carabao’s milk was sold in long- necked bottles carefully sealed with banana leaves. Even the white cheese was then packaged with banana leaf to keep its freshness.

Today, these traditional means of packaging carabao milk and cheese are rare. What we have now are the dainty packaging we see in the malls, products displayed in stalls that sell chilled carabao’s milk in carefully sealed bottles, pastillas and cheese wrapped ornately in all their glamor. Yes, even my old time favorite carabao milk’s packaging did change. That “promdi” (provincial) touch is gone.

Carabao, not only a farm buddy
Carabao, an indigenous livestock resource in the Philippines, plays an integral component in every smallholder mixed farming systems. True to its nature, the carabao is a domesticated animal that is not only a farmer’s bestfriend but has become a symbolical source of power for every Filipino farmer. The advent of new technologies like high-powered tractors and other machines introduced in the field slowly displaced the carabao’s role in the field. There are areas in the country, though, where carabaos are still the farmer’s beast of burden. Or, maybe, these are the small farmers who cannot afford the expensive modern farming machinery.

The carabaos do not only play a lead role in traditional farming as they are also our main source of protein. The carabao meat (or carabeef) is an important ingredient in processed foods i.e., sausage, luncheon meat, meat loaf, etc. Even the canned corned beef is partly composed of carabeef. Manufacturers of processed meat are in dire need of carabeef because of its inherent high water holding capacity especially in processed form. The products containing carabeef are attractive to consumer because they do not lose much of their original form when cooked. Moreover, compared to beef, carabeef is cheaper, making the cost of production highly competitive.

More than the meat, carabaos are also a profitable source of milk either sold fresh or processed.

Milking profit from the carabao
According to the Philippine Carabao Center (PCC), carabao’s milk is considered the “most complete food” because it contains protein, fat, lactose, vitamins and minerals, and water. Carabao’s milk is richer and creamier than cow’s milk or goat’s milk due to its high percentage of milk fat which is a good source of energy. It contains riboflavin or Vit. B2 needed for normal growth, agent against skin swelling, inflammation of the lining of mouth and tongue, and dizziness. It has Vit. A for clear eyesight and Vit. D, calcium, and phosphorus for strong teeth and bones.

Carabao’s milk, when it’s still in the mamary gland is still clean and free of microbes. But once the milk has been secreted from the mamary gland, it easily becomes susceptible to bacteria that come from the surroundings, air, materials used in milking, or human interactions. Since the milk is highly nutritious, it becomes an efficient medium for the bacteria to spread. This is the reason why fresh milk are spoiled easily.

PCC identified three ways to maintain the freshness of carabao’s milk. Immediately after milking, fresh milk must be stored inside an ice box or refrigerator. Second, milk must be pasteurized or cooked to kill the microbes and be safe to drink. This is usually done by heating the milk for 30 minutes at 63^oC or 15 seconds at 72^oC. The milk should be chilled and maintained at temperature of 4-8^oC. The third and last means is proper storage. If not all consumed, milk must be stored in an ice box or refrigerator to control the spread of microbes that are not killed during the pasteurization process.

To avoid wastage, milk must be processed. Pasteurized milk, choco milk, pastillas de leche, kesong puti, milk-o-jel, condensed milk, cheese spread, ice cream, mozzarella, or rennet (coagulated milk) are just some of the many products from carabao’s milk.

Pastillas de leche is one favorite native delicacy or sweets. With a tinge of the Spaniards’ influence, as the name implies, it is made simply of milk and sugar. Since the ingredients are simple, the finest possible quality milk and sugar is absolutely very important. Bulacan is well-known for pastillas production but lately some of the best pastillas made from pure carabao milk come from Nueva Ecija. Aside from pastillas, there is also the ever famous kesong puti which is the Philippines’ version of the salty cottage cheese made from carabao’s milk. Another ingenious product of cheese making in the country is our very own carabao mozzarella. The appearance is somewhat similar to the typical mozzarellas of the Italian, but our version has slight grey pastiness when sliced.

Source: Rita T. dela Cruz- bar.gov.ph, July-September 2006 Volume 8 No. 3

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Raising frogs for its meat

How to Raise Frogs for Meat- Raising Edible Frogs

1. The place must be such that it logs water, as in clay; if this is not so, cement the sides of the pond and provide water outlet and inlet.
2. The place must be near a body of water like a stream or irrigation.
3. The rice field is the best for frog raising.
4. Avoid places that get flooded.
5. The place must be fenced to avoid the escaping of frogs, and so that enemies like cats, snakes, lizards of big frogs are kept off.
6. Plant shady trees like bananas or vines at the place and allow grass to grow on vacant places. Bamboos can also be used to shade.
7. Provide strong light to attract insects.
8. Plant flowering plants around to attract insects.

1. Feed the small frogs with food that is live-small worms, earthworms, and termites which they like at about 4:00 p.m. when they are most active.
2. At this time, because they have no scales, their skin can dry up so they must always be near a body of water.
3. The side of the cage around must be slanting where the frogs get trained in suing their legs, which is important as they grow, to develop leg muscles (for meat production).
4. Place a hanging nylon tray about ½" X 2" above the surface to serve as feeding space and rest for the young frogs.
5. Place a 10-wat fluorescent lamp at the sides to attract insects at night.
6. When these have grown to 2.5-3" in size, they can be transferred to the rearing ponds. The pond must be cemented and I about half a meter deep.

1. The ponds must have ample shore. Provide shades by planting banana trees and grasses around.
2. Plant flowering plants to attract insects and make water insects and guppies thrive in the pond for the frogs to feed on.
3. Earthworm, termites and maggots serve as supplementary food.
4. The frog population in the pond should be one frog for every 2.5 or 3 sq. ft.
5. Place bamboo slats in corner that will serve as shade and rest for the frogs. Cover this with banana leaves. These shed are bamboo pcs 2m x 3m elevated about 5 cm from the ground and extended about one-half meter over the ponds water.
6. Place the lights here.
7. Beneath this are nylon trays 1 X 2m supported by 1.5"X 2" wood pieces around.