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broiler chickens

  • 04-12-2012 7:18pm
    #1
    EastTyrone
    Registered Users, Registered Users 2 Posts: 362 ✭✭


    any one any tips on rearing broilers or any books that can point me in the right direction?


Comments

  • #2
    brahma
    Banned (with Prison Access) Posts: 31 ✭brahma


    Keep then, dry,clean, warm and give them plenty of feed. they are pretty easy after that.


  • #3
    EastTyrone
    Registered Users, Registered Users 2 Posts: 362 ✭✭EastTyrone


    how much meal would the eat a week? if i was to get 50 for friends and family whats mortallity rate like?


  • #4
    dzer2
    Registered Users, Registered Users 2 Posts: 2,966 ✭✭✭dzer2


    Buy 1 week old ones you will need to starter crumb for 3 weeks and this time of the year you will need a red light over them for the first 3 weeks after that you can turn it off during the day. Take the food away at night for the first 6 weeks. Watch the young ones and make sure they are drinking and that the food is not sticking in their necks. after 6 weeks change over to finisher for the last 4 weeks then kill and enjoy eating. Dont worry about how much they eat as the taste and texture will out weigh any cost.


  • #5
    Sam Kade
    Registered Users, Registered Users 2 Posts: 12,313 ✭✭✭✭Sam Kade


    EastTyrone wrote: »
    how much meal would the eat a week? if i was to get 50 for friends and family whats mortallity rate like?
    That's a lot to be starting with. Try 3 or 4 for your first batch to get the hang of it then you can increase numbers after that. Have you plans for butchering them or will you be able to do it yourself? I bought a few 2 years ago 5 weeks old for €3 each and the feed cost another €3.50 each.


  • #6
    EastTyrone
    Registered Users, Registered Users 2 Posts: 362 ✭✭EastTyrone


    Sam Kade wrote: »
    That's a lot to be starting with. Try 3 or 4 for your first batch to get the hang of it then you can increase numbers after that. Have you plans for butchering them or will you be able to do it yourself? I bought a few 2 years ago 5 weeks old for €3 each and the feed cost another €3.50 each.

    i keep hens and have alot of experience in livestock any way so i would imagine that experience would be the same? aye well i do alot of shooting and fishing so the killing side wont affect me:)


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  • #7
    Ding Dong
    Registered Users, Registered Users 2 Posts: 230 ✭✭Ding Dong


    EastTyrone wrote: »
    if i was to get 50 for friends and family whats mortallity rate like?
    depends how well u cook the chicken :D


  • #8
    Sam Kade
    Registered Users, Registered Users 2 Posts: 12,313 ✭✭✭✭Sam Kade


    EastTyrone wrote: »
    i keep hens and have alot of experience in livestock any way so i would imagine that experience would be the same? aye well i do alot of shooting and fishing so the killing side wont affect me:)
    Killing is the easy part, will you be able to gut them properly? The family and friends won't be too happy to find a gizzard or heart inside their cooked chicken :eek:


  • #9
    Askim
    Registered Users, Registered Users 2 Posts: 307 ✭✭Askim


    EastTyrone wrote: »
    any one any tips on rearing broilers or any books that can point me in the right direction?

    Hi, i get Hubbard broilers as day olds, about 20 at at time, €1 each, feed cost approx €5. i kill & dip in hot water, wipe off the feathers, hang for a day or so and freeze some whole, some breast crowns & legs.

    Taste is really good, really juicy, they are what you could call chewy, but i think this is what a chicken should be like & not like soggy cardboard.

    I get the dayolds from Annyalla Chicks Ltd (Castleblayney), i meet them at Junction 14 on the M7, pay & head home. have got from them a few times and had no complaints.


    Last time i had no causalities & killed all 20.

    hope this helps

    A

    2 old threads

    http://www.boards.ie/vbulletin/showthread.php?p=74851269

    http://www.boards.ie/vbulletin/showthread.php?p=76794265


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