ABSTRACT
Poultry (domestication of different species of birds) are kept for the production of eggs and meat, and provide an acceptable form of animal protein to most people throughout the world. During the last decade, many developing countries have adopted intensive poultry production to meet the demand for this form of animal protein (FAO 2013).
is ranked seventh highest in the worldwide chicken meat production at 1687 thousand tons of chicken meat, with more than 12000 broiler establishment in the country. Using international technology and quality standards, Turkish poultry producers, which represent the largest animal source of food producer in Turkey, play an important role in both animal food and poultry production. Poultry production continues to contribute to the country’s economy, with approximately two million people making their living in poultry sectors (producers, farmers, tradesmen, feed, medicine, feed industry, transportation, marketing and their families). The annual turnover of the sector is US$4.5 billion (Anonymous 2013b).
In recent years, the productions of eggs and poultry meat in turkey have been increasing due to the being relatively low price, rapid reproduce and high rate of productivity of poultry. According to data obtained from the Turkish statistical institute (TUIK 2013), in 2012, the number of laying hens, broilers, eggs, and chicken meat produced were approximately 85 million tons, 169 million tons, 15 million tons and 1.7 million tons respectively.
Poultry production is an important sector within the animal production industry and energy use in this sector has increased with the population and standard of living. Efficient energy use in poultry production is as significant as in agricultural production due to its potential to provide financial savings preserve fossil fuel resources and reduce air pollution (Uzal 2012)
Poultry meat is an important source of quality proteins, minerals and vitamins to balance the human diet. Specially developed varieties of chicken (broiler) are now available with the traits of quick growth and high feed conversion efficiency. Depending on the size, broiler farming can be a main source of family income or can provide subsidiary income and gainful employment to farmers throughout the year. Poultry manure is of high fertilizer value which can be used for increasing yield of crops.
The advantages of broiler farming are;
•Initial investment is lower than turkey farming
•Rearing period is 5-6 weeks only
•More number of flocks can be taken in the same shed
•Broilers have high feed conversion efficiency i.e. the amount of the feed required for unit body weight gain is lower in comparison to turkey and other livestock.
•Faster return from the investment
Chicken, the king of poultry business in Nigeria enjoyed dramatic growth in the last forty years or so (Business plan Nigeria). The thousand of poultry producers in the country are proud of their industry, which has become a multi billion Naira industry.
The poultry industry has suffered some setbacks of late due to the avian influenza, salmonelloses, and the incessant power outage in the country which has taken a major chunk of its business opportunities. Broilers are the most preferred ones under poultry meat category (Business plan Nigeria). Many private companies are involved with farmers in contract farming for broiler production. So marketing is no longer a problem.
A broiler is a young chicken of below eight weeks of age, weighing 1.5kg to 2kg body weight with tender and soft meat.
CHAPTER ONE
INTRODUCTION
1.1Background Information
1.2Statement of Problem
1.3Objectives of the Study
1.4Justification for the Study
1.5Hypothesis
CHAPTER TWO
2.0Literature Review
2.1Origin of Turkey Production
2.2Turkey Production in Nigeria
2.3History and Origin of Broiler
2.4Origin of Commercial Broiler Production in Nigeria
2.5Management of Poultry in Nigeria
2.6Problems of Poultry Enterprise in Nigeria
2.8Production Function
CHAPTER THREE
3.0Methodology
3.1Study Area
3.2Sampling Procedure and Sampling Technique
3.3Data Collection
3.4Analytical Technique
REFRENCES