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Cannibalism is prevalent among chickens of all ages and can become a serious problem if not corrected early. The problem is most severe when birds are housed in close confinement. In most cases it is a vice that progresses from a minor stimulus and soon becomes a severe problem. Many causes are thought to initiate the problem but it is not understood why it is uncontrollable in some cases but never becomes a problem in other situations. Cannibalism may start as toe picking in baby chicks; feather picking in growing birds; or head, tail and vent picking in older birds. The early symptoms of a cannibalism problem may be difficult to detect. It is necessary that the poultry man be on constant guard to detect any aggressive behavior and take necessary management changes before the problem progresses into a severe case of cannibalism. Causes that can result in cannibalism include: - High density of birds within a confined area,
- Brooding chicks at temperatures that are too warm,
- Small or weak chicks, especially those having oddly colored down or feathers,
- Exposing birds to light that is too intense or having a color that induces aggression,
- Restriction of feed or water intake,
- Feeding a diet with a deficiency of salt or sulfur-containing amino acids (protein),
- Allowing dead birds to remain exposed to the flock,
- Lack of or absence of properly designed nest boxes.
Regardless of the cause, some method of preventing this vice must be used. The most common procedure to reduce cannibalism is to debeak the birds. Birds grown in houses with very low light intensity may not require debeaking. Those grown in houses receiving normal daylight should be debeaked at the hatchery or within the first two weeks after hatching. This helps reduce the incidence of feather picking that often develops into a severe case of cannibalism. A special method of hot debeaking has been developed for debeaking broiler chicks at one day of age. Rather than severing or cutting the beak, a hot blade is used to burn an area near the tip of the upper beak (egg tooth). The procedure is designed to leave a thin base to the tip of the upper beak. This makes it easier for the chick to eat without having a sensitive, raw beak. The tip of the upper beak gradually drops off without apparent injury to the chick, thus leaving a shortened upper beak and a normal lower mandible. Reducing the mortality is a primary concern that responds well to adequate floor space. Birds should not be crowded but instead, provide sufficient room so that weaker birds can escape from those that are more aggressive. Reducing the amount of floor space usually results in increased mortality and reduced growth rate. Not only is there a monetary loss involving the cost of the chick, but the value of the feed, labor, and other items necessary to grow a chick until the time of death is a direct loss. There is also the lost profit that could have been earned if the dead birds had lived until market or egg production age.
by: The items listed below provide links to MCES resources available on the world-wide-web. Specific information on poultry related topics that is not available through these sites can be requested from Mississippi State University; Poultry Science Department; Box 9665; Mississippi State, MS 39762 or by e-mail at
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