Let corporate leadership training begin from poultry farm

Who should give wakeup call to the corporate and wake them up to reality? Who should accelerate speed of the corporate in tune with the speed of time?  Obviously, the leaders should do that. The question then would be who is that leader responsible for the above job?  A true leader never wait for others to endorse or testify him/her actions and never bother about what others are doing than about his/her own responsibilities and what they are suppose to do. 

 

Do such leaders exist in nature so that one can look at the example and enhance the understanding about the leadership dimensions and its responsibilities in the best way possible?

 

To learn about how the leaders should be and should behave one may have to travel from the fabulous fallacy of the corporate to a village farm land or a poultry farm.  Every villager would daily wakeup with the wakeup call of a rooster in the village. The bird rooster used to keep a very majestic gait and posture before it makes the crowing sound.  It is a very common feature in most villages.

 

The crowing sound will be very laud and audible to the entire village.  The people are reminded of the arrival of the day and their responsibilities. Roosters only send the message of the ‘day has dawn’ to the entire village.  

 

When rooster wakeup, immediately it give a wakeup call to others.  It never waits for any reward or appreciation for its job.  The first dimension about the leadership is that they own the responsibility of waking up others in the organization or in their cohort. 

 

The second leadership trait we can learn from the rooster is all about how leaders should discharges their responsibility.  When it gives a wakeup crowing sound to others, it keeps itself very majestic, tall and presents a highly empowered stature.  The wakeup call can also be given in a subservient manner.  But the rooster never prefers to do so proving how a leader should be and it is a leader indeed. 

 

The third dimension about the leaders is that they should continuously give wakeup call to the members and never stop the above as one time affair.  They should continuously exhibit their leadership responsibilities and establish time and again they are the leaders. 

 

Corporate leaders should inculcate the true and charismatic leadership qualities from the rooster in a village.  Only when they show unadulterated leadership traits, people around them would follow them with reverence & respect and not with fear & frustration. 

 

Every individual has to emerge out as leaders and they should never wait for others to coronate them or baptize them as leaders.  No leaders can ever and never be created by the above process.  Discover the quiescent leadership qualities in you show your responsibilities without any expectation and continue to be a ‘leader ruler’ and ‘leader rules’. 

 

The Advantages to Choosing a Frozen Egg Bank

One of the questions you will be asked when choosing an egg bank is whether you want to do a fresh or frozen egg cycle. Many couples find that they’re unsure of which cycle to choose and are most interested in using eggs that have the highest success rate. There are advantages to using frozen eggs however, especially as new technology regarding the freezing and thawing of eggs gives frozen cycles similar success rates as fresh ones. Let’s take a look at the many benefits to choosing frozen eggs for your donor cycle.

The greatest advantage is that frozen eggs are available immediately. There’s no need to match you with a specific donor or wait to see if she’s available to make an egg donation. Since the eggs are kept in the egg bank during this time, there is also nothing that can go wrong during the egg donation process. When working with a donor, she could become ill, have a negative side effect to the hormones or choose to back out of the process. These factors are difficult to predict and can cause a major delay in the process. Many egg donor programs have a wait of at least six to eight months when using fresh eggs.

You have just as much impact on the donor you choose with a frozen cycle as you do fresh. You will browse through the available donors and choose one that makes a good match. Preferably, this donor will have similar physical characteristics to you and your family, share some interests and have a similar ethnic background. You can expect that most programs work with donors that have graduated from high school or college, have a healthy background and no genetic disorders in the family. Couples make their choice, notify the egg bank and the process will begin.

The convenience of using frozen eggs is another benefit, and couples find that the added ease of going through a frozen donor cycle makes the process less stressful. The recipient and egg donor don’t have to synchronize their menstrual cycles, which means less hormones and time for you. The treatment won’t start until you’re ready, which means you can plan it around your schedule. For many couples, they choose the donor they want for the donation, have the eggs sent to their doctor and the process will begin. The eggs will be thawed and fertilized with the partner’s sperm and then inserted into the recipient.

Other programs expect the recipient couples to make an appointment and have the treatment done at the clinic. You will have to speak with the program to determine how the process is carried out and what would be preferable for you. Ultimately, egg donor programs want to make the process as seamless as possible, keeping the recipient couple under less stress to maximize the chances for a successful pregnancy. If you do need to travel to the egg bank’s clinic, you may want to choose a local bank or select a program where you only need to make one visit.

A final point to consider is that frozen eggs are cheaper than fresh eggs. This is primarily because the process is less expensive to carry out; the eggs have already been retrieved and are in storage, unlike a fresh cycle where the menstrual cycles need to be synchronized and more travel expenses are incurred. In fact, some frozen egg banks only approve donors that live in the area in order to keep the costs down for recipient couples. While the price difference varies between clinics, you’ll find that some programs charge nearly 50 percent less for a frozen cycle versus a fresh cycle.

Making decisions regarding your future family can feel overwhelming, but know that when working with an Egg Bank, you’ll have an advocate on your side, walking you through the process. Choosing a frozen cycle will give you comparable results to a fresh cycle, but with better availability, convenience and affordability, meeting the needs of today’s couples.

Poultry Immunosuppressive Diseases And Harmful Species – Poultry Immunity – Aquaculture Industry

In production practice, there is always troubled by the disease, and often complicated with various diseases or secondary infections manifest themselves, resulting in a large number of dead poultry or eliminated, resulting in huge losses. Close look at this is that the presence of immunosuppressive diseases and infections and multiple infections. Therefore, the majority of poultry must attach great importance to the poultry industry immunosuppressive diseases.

Poultry immunosuppressive diseases occurring factors: We usually poultry immunosuppressive diseases are divided into primary and secondary categories. Many secondary immunosuppression in different growth stages after hatching, feeding a variety of improper management or infection caused a variety of infectious factors. Young poultry, especially the first week in infection, more prone to immune suppression secondary issue. Scale, intensive poultry rearing secondary immunosuppression of primary greater than the harm caused.

Production practice, improper use of drugs, nutritional deficiencies and mold toxins can cause immune suppression, we are more concerned about the infectious factor induced immunosuppression. Endanger their descending order, followed by infectious bursal disease (IBD), reticular endothelial hyperplasia within the virus (REV) infection, Marek’s disease (MD), leukemia, chicken infectious anemia (CIA) and reovirus (ReoV) infection. These viruses are often persistent and subclinical infection, the immune suppression caused by difficult to identify. Recent studies show that the prevalence of immunosuppressive virus surface increasingly common. The following brief overview:

1, infectious bursal disease virus (IBDV)

Naturally occurring virulence of IBDV very different. Does not cause death from almost all the dead until the fatal range, but even a low death rate of strain can also cause bursal atrophy. The bursa of Fabricius 3 days from hatching to 14 days before maturity, has been charged with the outside peripheral immune organs (spleen, lymph nodes) transport B cell functions. This time infection IBDV, less high mortality occurred, but would reduce the number of B cells to make antibodies also reduced the secretion of so difficult to have a good variety of other vaccine response, antibody titer is not high. Experience has shown, the occurrence of infectious bursal disease of chickens, resistance to various diseases have dropped significantly. In addition, many clinical observation and practice data show that some of the strong side of medium virulence attenuated vaccine can also cause varying degrees of immune suppression.

2, reticuloendothelial hyperplasia virus (REV) REV is a type of retrovirus, can infect a variety of birds. We are in the broiler and breeder serological testing found that 90% of antibodies in chickens REV 20-90% positive rate, indicating that indeed widespread poultry population REV infection problem. Recent research also shows that a day-old artificially infected with REV in chickens, attenuated vaccine against Newcastle disease and Newcastle disease, avian influenza inactivated vaccine antibody response to different degrees of inhibition. Although the vaccine can be spread through contaminated However, the immunosuppressive effects REV especially vertical hatched 1-3 days after infection or early infections the most significant. In fact, a considerable proportion of chickens infected with REV REV life does not generate antibodies, showing tolerance of sexually transmitted diseases known as toxemia (ie, long-term do not produce antibodies of viremia) in continuous or intermittent detoxification. These do not produce antibodies against REV chickens, poor immune response, it is easy to become infected with other pathogens in chickens susceptible host. And REV with Marek’s disease virus or were infected with chicken leukemia virus is present in the tumor breeder important reasons.

3, Marek’s Disease Virus (MDV)

Marek’s disease is a highly contagious avian tumors. It is outside the peripheral nerves, gonads, the internal organs, skin and muscles, tissues and organs of the characteristics of lymphocyte infiltration occurs, in which the immune organs and tissues are also affected. Since MDV target cells to lymphocytes induced cytotoxicity, resulting in infection of chickens professional immunosuppression. In addition, MDV in the bursa of Fabricius, thymus, spleen and other organs and tissues such as lymphocytes and macrophages in the proliferation of target cells, may reduce the functional activity, is one of the causes immune suppression occurs.

FAQs About Frozen Meat

In the hotel industry, it is nearly impossible to get fresh meat everyday, which is why the need for frozen meat arises. Frozen lamb meat or any meat product for that matter is an indispensible part of any restaurant, hotel, and other food outlets. When it comes to handling frozen beef or poultry products, there are a few questions that might arise in your mind. Here are a few FAQs that will unveil the answers to those long pondered questions!

• Is frozen seafood completely free of bacteria?

It cannot be assured that frozen meat products are completely free of bacteria. Yes, freezing certainly hinders the growth of bacteria, but does not kill bacteria.

• Can defrosted meat or poultry products be refrozen?

Defrosted meat can be refrozen only if it is cooked. Otherwise, there will be a drop in quality every time you refreeze defrosted meat products. The texture will also be affected as refreezing will cause ice crystals, which in turn will result in bleeding of the meat. The chances of microbial attack are also high.

• Why should meat be taken out of the plastic bag before being stored in the freezer?

Meat tends to sweat when wrapped in plastic. So, it is recommended to empty the pack contents into a non-plastic dish and cover with a foil so that there is enough air flow.

• How long can frozen seafood or meat products be stored?

The storage time for frozen foods varies with the size of the food item. This is because freezing dries the food item, which means smaller food items tend to dry out soon. For instance, frozen mince can be stored for up to 3 months, whereas roasts can be stored for up to 6 months. In case, frozen food is stored beyond the recommended time, the food will still remain safe to eat, but it will be dry.

• What is the shelf life of vacuum packed meat?

Vacuum packaging removes all air and so there are very minimal chances of microbial growth. This is why vacuum packed meat has a longer shelf life when compared to fresh meat. Since there is no air, vacuum packed meat will be in purple color. However, the meat will get back its red color when it is unwrapped from the package. Vacuum packaging also results in the development of harmless confinement odor.

With all your queries regarding meat handling and storage clarified, if you’re looking for reliable frozen meat suppliers, then your search ends here – Firstclass Foods. This wholesale distributor is one of the best frozen meat suppliers offering quality frozen lamb meat, seafood, poultry products, and much more at inexpensive prices.

Why Freeze-Dried Is Better Than Fresh Frozen Bee Pollen

Frozen Bee Pollen

Today, we are going to be looking at why, when it comes to the preservation of bee pollen; freeze drying is superior to fresh frozen. But before we dive into that, let’s take a brief look at the other choices faced when buying bee pollen supplements.

The Many Different Variations Of A Bee Pollen Supplement

When it comes to the world of Apitherapy, there are so many choices; pollen, royal jelly, propolis, honey, beeswax & honeycomb. However, I’m fairly certain that you already know which is the best choice for you, hence your arrival here!

But just like Apitherapy there are a horde of choices when it comes to choosing the right pollen products for you.

Just some of the choices you need to make about supplement is:

Whether it is freeze-dried or fresh frozen

What Form Is It In: granulated, powdered, capsules & tablets

Where is it from? China, UK, USA, Australia & New Zealand

Whether or not to buy pollen with additional ingredients, such as enzymes, herbs and so on.

These all make the process of purchasing the correct pollen a nightmare. Although it’s safe to say that the best pollen comes from New Zealand and the best form to buy them is in capsules, and the only thing you want added is beneficial enzymes.

You are of course already using pollen with those factors, aren’t you?

And if you’re not, you should be! Because only with those qualities will you get the health benefits and energy boosting effects, you have been looking for.

Freeze Dried Vs. Fresh Frozen Bee Pollen

As I stated in the opening sentence, we are going to see why freeze drying bee pollen is a better preservation technique than fresh frozen.

While fresh-frozen pollen sounds like any naturalists ideal choice, particularly due to the level of moisture left within the product; it just isn’t the best.

Fresh-frozen pollen presents many problems when it comes to the preservation of the pollen’s nutrients. In the very beginning, the pollen and its nutrients are preserved adequately and there is minimal nutrient loss.

But as you continue to go into your freezer, take out your pollen, use what you need and then replace it in the freezer, the nutrient levels start to decay and dither.

The more times that this process happens, the lower the levels of nutrition become until they are non-existent. This isn’t exactly the best situation for your pollen, within a handful of days your supplement will be pretty worthless.

At best the fresh-frozen preservation technique has only delayed the inevitable; the complete loss of nutritional value from your frozen pollen supplements.

However, on the other side of the argument we have the vastly superior preservation technique of freeze drying. Unlike the fresh freezing method, this technique doesn’t just delay the inevitable; it halts it in its tracks!

Yes, that’s right, with a freeze-dried product, which is also sold in capsules you can relax in the knowledge that the levels of nutrition in your product, shall always remain as dense as they were the day the pollen was harvested!

Fresh Frozen is a Nutritional Money Sink

To avoid wasting your hard earned cash on frozen pollen which, as you now know, fails on you, always purchase a quality freeze-dried bee pollen supplement.

If we add in to what we know about the factors of a high quality bee pollen supplement to what we know about preservation techniques; we will need a supplement that is:

- Freeze-dried – Contains beneficial enzymes – Sold in capsules – Harvested in New Zealand

There is only one such company that offers you all of the benefits of pollen and meets all of the factors we have defined.

Only at this New Zealand based company, can you find the expertise, alongside the correct techniques and procedures that are needed to produce pollen of the caliber that you and I deserve.

To better and preserve your health, boycott fresh frozen pollen and always choose a quality freeze-dried bee pollen.

Visit my page on Is Bee Pollen Bad For You, to learn more about how bee pollen can help you and this amazing company that I personally use.

Chicken keeping and Poultry Advice

Apart from producing outstanding eggs and a sumptuous Sunday dinner, there is a lot more to the humble chicken than meets the eye.  Anyone who is lucky enough to be keeping chickens knows that these feathered friends are anything but stupid; some of you may be surprised to know that this seemingly harmless, flightless bird is the closest living relative of the fearsome T-Rex.  There are over 150 different varieties of domestic chickens, and they were first domesticated about 8000 years ago.  Each chicken can have 4 or 5 toes on each foot, and they have more bones in their neck (albeit remarkably little ones) than a giraffe! And they have no teeth, so they consume their food whole and part of their stomach is used to grind the food.

 

When keeping chickens it is essential that the hens have a private nest, in the wild the hen will dig a hole with her feet, and then pick up twigs and place them on her back, once back at the nest she will let the twigs fall of around the rim.  Chickens make excellent mothers, and they will sit on their eggs and turn then as often as 5 times per hour.  Believe it or not the mother hen will cluck to her chicks while they are still in the shell and the chicks will cluck back before they are even born.  A chicken can live up to a staggering 20 years, and it will continue to produce eggs every year, although the amount reduces year after year.

 

Chickens are highly social animals, and they will fight fiercely to protect the family, and if a loved one dies they will mourn its passing.  A rooster will attack anything that he thinks will harm the hens, and he has spurs that are located on its hind legs.  These spurs can cause intensely painful punctures.

 

A chicken is not capable of a long flight, the longest a chicken has been recorded flying is the grand total of 13 seconds, and it can only travel at a very steady 9 miles per hour.

 

Chickens can lay different colours of eggs depending on the breed.  It has even been known that some chickens will lay multicoloured eggs, but this is extremely rare.  The colour of the first egg will determine the colour of every other egg produced by the hen, and the colours include, white, brown, green, pink and blue.

 

Keeping chickens is an immensely rewarding experience, and they are anything other than a dumb bird!

The Best Ways to Keep Poultry Fresh

Chicken, turkey, duck and other birds are among the most popular meats in the country, but like any food, there are limits on how long one can keep poultry fresh. Here are some of the basics of keeping your poultry fresher, longer:

When returning home from the grocery store, immediately place fresh raw poultry in a refrigerator that maintains 40 °F or below or freeze poultry immediately at 0 °F or below. Once frozen poultry should be safe almost indefinitely but for the best quality raw whole poultry should be cooked and consumed within 1 year. If you plan on freezing poultry for longer than 2 months, you should wrap the store plastic packages with airtight heavy-duty foil, freezer plastic wrap or freezer bags. Use airtight freezer containers to repackage larger quantities into smaller units. Wrapping properly helps to prevents “freezer burn”, which is drying of the surface of the poultry, resulting in grayish brown leather-like spots. It is the result of air reaching the food surface, freezer-burned portions can be cut away either before or after cooking the poultry.

Remember that after cooking a meat thermometer should be inserted into the thickest part of the meat, breast should be between 170 degrees F to 175 degrees F and thighs should be 180 degrees F to 185 degrees F.

When purchasing fresh poultry it should feel cold to the touch, and it is interesting to note that it is not necessary to wash raw poultry since any bacteria which might be present are destroyed in the cooking process. Unlike most poultry, fresh whole turkey may be stored longer, the USDA has not decided on an exact storage time fresh turkey will keep unopened up to one week but no longer than 2 days past the sell-by date. It must be stored unopened in the coldest part of the refrigerator at all times.

Below are the refrigerator storage (40° F or below) guidelines according to the USDA:

Fresh chicken, giblets or ground chicken – 1 to 2 days.
Cooked poultry, leftovers – 3 to 4 days.
Poultry broth or gravy – 1 to 2 days.
Cooked casseroles, dishes or soup – 3 to 4 days.
Cooked pieces, covered with broth or gravy – 1 to 2 days.
Cooked nuggets or patties – 1 to 2 days.
Fried poultry – 3 to 4 days.
Take-out convenience poultry (rotisserie, fried, etc.) – 3 to 4 days.
Restaurant leftovers, brought immediately home – 3 to 4 days.
Store cooked poultry dinner including gravy – 1 to 2 days.
Chicken salad – 3 to 5 days.
Deli sliced poultry luncheon meat – 3 to 5 days.
Poultry luncheon meat, sealed in package – 2 weeks (but no longer than 1 week after the sell-by date).
Poultry luncheon meat, after opening – 3 to 5 days.
Vacuum packed dinners, commercial brand with USDA seal, unopened 2 weeks – opened 3 to 4 days.
Poultry hotdogs, unopened – 2 weeks (but no longer than 1 week after the sell-by date).
Poultry hotdogs, after opening – 7 days
Canned poultry products – 2 to 5 years in pantry.

Keeping Meat and Poultry Plants Clean

To say that sanitation is important in the food industry is a mere understatement. Sanitation is the only way to keep healthful conditions within the food manufacturing facility. Hence, food plant cleaning basically incorporates sanitation measures. Maintenance of hygienic conditions is of particular importance in the food industry and allied industries like those involved in meat and poultry. Sanitary measures follow scientific principles, and the main purpose is to eliminate chances of contamination.

In meat and poultry plants, sanitation is of prime importance because poor sanitation leads to proliferation of harmful microorganisms that damage the meat or reduce its shelf life. Good sanitary measures reduce chances of contamination by keeping population of microorganisms under control. Sanitation must be observed throughout the process—from the time when the animal or bird is still alive until the finished product is ready. This sanitation program involves planning, implementation, and supervision.

Meat and poultry plant sanitation is more complicated than you think. Ideally, sanitation should be first observed at the farm where the livestock and poultry are grown. Even the transportation of livestock and poultry should follow sanitary measures. Processing of poultry and livestock meat involves a long process from evisceration to packaging and distribution. In every step, cleanliness should be observed to prevent proliferation of Salmonella, E. coli, and other common pathogens that contaminate meat and poultry, rendering them unsafe for human consumption. Neglecting sanitation can result in serious health consequences. It must be noted that 23% food illness epidemics are due to contaminated meat and poultry products.
Companies in the food industry employ sanitation to protect the quality of the products in general. Bacterial contamination lowers the quality of the products. In most cases, it leads to rejection of the products from the market, which means loss of profit and wastage of resources. People would avoid products from a company who has a history of product contamination. Contamination results in massive recall, which is a setback for the affected company.

The government has legislations in place that directs companies in food industry, including those in the livestock and poultry business, to go through prescribed sanitation process. The laws are specifically created to protect the consumers, who otherwise may go home with contaminated meat or poultry products. Well, consumers deserve goods that went through hygienic process. No one pays to serve contaminated meat for dinner.

Meat and poultry processing companies go through a series of steps in ensuring their products are safe for consumption. Meat and poultry plant sanitation involves hot water washing, high pressure cleaning, foam cleaning, and gel cleaning. Elimination of harmful bacteria is made possible through use of steam or chemicals. Sanitizing chemicals may contain sodium hypochlorite, chlorine dioxide, active iodide, or acid sanitizers.

Sanitation in the food industry follows strict guidelines. For instance, utensils have to be cleaned and disinfected every now and then. Disposable towels are often used to wipe utensils. The product should be handled with utmost care that it does not come in contact with contaminated surfaces. Workers should follow sanitation protocol. They would have to wear prescribed garb at work. Aprons, gloves, and facial masks are imperative. Hand washing and sanitizing is seriously required before entering the work facility. All these efforts are for the wellbeing of the consumers.

Benefits of Frozen Gourmet Food

There are a number of benefits of buying frozen gourmet food. The first benefit is that these are quite delicious foods. It is difficult to make gourmet cuisine from scratch if you have to collect all the ingredients by yourself. Therefore, in order to enjoy delicious foods such as halal food, you can buy them in frozen form. This is quite easy since all you have to do is to heat the food and in five minutes you have tasty halal food in your plate.

In addition, you also save a lot of time when you buy frozen food. In order to make gourmet food, you have to invest a lot of time into the process. This includes the time taken to go shopping for all the ingredients and choosing the right ones. On top of this, there is also the time taken to prepare the food in the kitchen. However, with frozen food all these hassles are avoided since the only thing you have to do is buy the food and heat it.

Many people end up eating unhealthy food such as junk fast foods because they do not know how to cook healthy foods. Frozen gourmet food is convenient and allows even those with busy lifestyles to eat healthy food. In the past, people used to feel that the only way to eat healthy and delicious food is buy cooking personally in the kitchen. However, with the introduction of quality healthy frozen food it is now convenient to have tasty meals even on a busy schedule.

This is especially useful for specialty food that is difficult to obtain fresh. This is because specialty food is only available during certain seasons. The only way to enjoy such specialty foods even when they are not in season is to buy them in frozen form. There are some traditional meals such as biryani, lasagna or tikka that is quite difficult and time consuming to make. These are however easily available in form of frozen gourmet food and can be enjoyed even by those who are not expert chefs.

Another benefit of frozen food is that it is cost effective. This is because the money needed to buy all the ingredients and resources for preparing gourmet food is quite high. Therefore, it is cost effective to buy food that is frozen since you will only spend on the packet and that is all. Frozen food is also safe since the low temperature inhibits the growth of microbes. When you heat the food to the required temperature before eating, you eliminate all possibilities of harmful microbes.

Finally, frozen gourmet food is also effective for those on diets. This is because the nutritional content is indicated on the pack, unlike food that is prepared from scratch. This makes counting calories and monitoring nutrient in take easy. In addition, due to the varities available, gourmet food provides those on a diet with a way to eat tasty foods while sticking to the diet plan. There is also tasty vegetarian frozen food that provides those who do not take meats with variety to their meals.

 

Keeping Poultry For Eggs Production

There are different varieties of poultry eggs. The most common reared are chicken, ducks, quails, gooses and ostriches. Eggs produced by the above mentioned birds vary in size, taste and color. They are commonly used for food especially because of their high protein value. This article explains how one can rear chicken. Chicken eggs are the most popular and readily available in the market. Rearing hens for eggs is also easy and cheap.

Chicken maturity period is approximately five months. It takes twenty to twenty two weeks for a chicken to start rearing from the day of hatching. One can either buy five months old pullets or baby chicks. Chicks are prone to diseases and require intensive care. After hatching they should be kept in well lit and ventilated room.

Starter feed is rich with proteins and is recommended for young chicks. The pullets should not be mixed with adults. It is also important to de-beak them early to prevent them from pecking each other. The most valued breed includes Leghorns, Rhode Island reds, barred rock and Hampshires. Leghorns lay white eggs while the others lay brown ones.

Feeding and disease control in chicken. Adults hens should be given layers mash which has a lower nutrients density. The feeds should be enough to ensure that there is continuous production. The feeds should also not be given in excess to prevent wastage. The feeding trough should be cleaned every day to prevent feeds going stale. Feeds should be accompanied with plenty of clean drinking water. Vaccination should be carried out against diseases such as Newcastle disease, bronchitis and fowl pox. There are two ways of vaccinating which are, injecting or can be put in drinking water.

Chickens require proper housing methods so at to stay healthy. Their pens should always be clean. Clean rooms help keep diseases away. When constructing a chicken pen one should leave enough space to allow cleaning. It is advisable to lift the structure one meter above the ground to keep away predators and pests. Ventilation should be well done to ensure adequate flow of fresh air. Chicken require light either from the sun or an artificial source.

Good management keeps the flock healthy. Chicken requires keen attention to ensure that they all doing well. The sick ones should always be separated from the rest to prevent spread of disease. New bought hens should not be mixed with the rest of the flock.

Eggs should be collected from the nests regularly to prevent congestion which may cause breakages. Keeping records is vital key for knowing the performance of the flock. Production may sometimes vary due to factors like bad weather, cold seasons, inadequate feeds and infections. Normally, the production reduces as the layers age.

In conclusion, poultry eggs are common source of food rich in proteins. Chicken maturity period is about five months. Chicks can easily die if there are not well taken care of. Well feeding and prevention of the above mentioned diseases keeps the flock healthy. A good housing should be clean and well ventilated. Finally, rearing chicken requires good management.