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What should one be aware of in NutriBird handrearing?
Chicks are very vulnerable to health problems because their immune system is still insufficiently developed. They often suffer from poor functioning and infections of the digestive system. The most noticeable symptoms of health problems in chicks are regurgitations, nausea, the crop stasis, weight loss, retarded growth and apathy.
These health problems may be caused either by infections or by poor handling by the breeder. In terms of infections we think mainly of Candida, Polyomavirus and E. Coli... Poor handling is at the level of the temperature and quantity of food, incorrect handling by the breeder, the frequency of feeding, the instruments used and the temperature and atmospheric humidity of the incubator. However the composition of the food plays an important role in preventing health problems.
1. Temperature of the food
The temperature of the food must be around 39°C. Symptoms caused by an excessively high temperature of the food range from aversion to the food (if it is just a little too warm) to burning the crop. In some cases, this burning of the crop may cause a perforation of the crop and the skin. Serious burning to the crop is most likely in the case of feeding by crop tube. When the food is heated in a microwave oven, care must always be taken to mix carefully given that the heat may be concentrated in certain places and to check the temperature once more at the end. When several birds must be fed after one another, the container with prepared food is kept warm in a warm bath. Cold food can also cause an aversion to feeding. If several chicks have to be fed, always begin with the smallest chicks; indeed, the larger the bird, the less sensitive to variations in food temperature.
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2. Frequency of feeding
The frequency of the feeds strongly depends on the age of the chicks, the consistency of the food and the method of feeding. On average it may be said that new born chicks receive a much thinner food and must therefore be fed more frequently. During the first week of life, they are fed about every two hours. Later on when they take more concentrated food, the interval between feeds can reach 4 to 5 hours. The most important parameter for determining this frequency is the emptying of the crop. In principle, a chick will not be fed again until its crop is entirely empty from the previous feed. Using a scientifically developed food such as NutriBird makes it possible to skip 'night feeds', even in the first days. A young bird may pass a 7 hour night without a feed. Provided the nutritional value of the food administered during the day is sufficiently high and that the temperature and atmospheric humidity in the incubator are optimal. This longer interval between feeds, once every 24 hours has the additional advantage that the crop is certainly emptied completely at least once.
3. Quantity of food
At each feed, the quantity of food equals about 10% of the body weight. Hence the importance of weighing the chick every day on precision scales. The evolution of the weight curve not only gives an idea of the bird's condition, but also makes it possible to establish the quantity of food to be given. In the case of feeding by tube, the quantity of food can be a little greater in order to extend the intervals between meals. However there is a risk in this of overfilling or not allowing the crop to be emptyed. Moreover, the crop will then stretch greatly. Given that the shrinking of the crop plays an important role in weaning, these birds will have greater difficulty in taking solid food at weaning.
4. The first feeds
To allow the remains of the yolk sack to be digested, food will not be administered during the first 24 hours after hatching. A few drops of water or yoghurt whey may be given regularly to prevent dehydration. Naturally these liquids must also be heated to 39°C. After 24 hours, the first feed will be given. For the first feeds, highly diluted food should be given.
5. Handling
Hand feeding chicks requires a certain skill on the part of the breeder. Beginners are recommended first to practice on less valuable birds. To obtain a good result, the bird must be held in such a way that the bird and the breeder are in a physiologically normal position. A bird which does not feel comfortable in a position will also resist feeding and spill a great deal. By stretching the neck slightly and/or by exerting a slight pressure on each side of the beak, the natural reflex of the bird to beg for the food can be aroused. At this moment the trachea closes, which prevents any aspiration of food into the respiratory tracts. Care must be taken to dilute the dry powder thoroughly in water. Preferably stir the food energetically using a whip. Undissolved lumps can block the syringe. When they suddenly do pass through because of the greater pressure exerted, the food will be administered into the mouth in an uncontrollably large quantity, which may lead to choking or suffocation. After the feed, all food stains around the beak and plumage should be removed using a damp cloth or paper napkin. Before the feed and each time a bird is taken from a different incubator, care must be taken to wash and disinfect your hands to avoid cross contamination.
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6. Instruments
All the instruments used for handrearing (spoons, syringes, tubes, thermometers, containers) must always be very clean. They should also be disinfected between two feeds. It is more practical to use two sets of equipment. Thus the equipment which has just been used can, after being rinsed, be left to drain in a suitable disinfectant for a complete interval between two feeds. The second set will be put to dry after thorough rinsing under running water, so that it will be ready to use for the next feed. The disinfectant used is bactericide, virucide and fungicide. It is also important to rinse the equipment thoroughly under running water after disinfection. Apart from the possible toxicity of the product itself, the remains of the disinfectant may damage the very delicate crop and intestinal flora of young birds.
7. Incubator
The incubator will preferably be placed in a separate nursery space where there are
no older birds. This space must be at a constant temperature of at least 22°C to
prevent chills during feeds. The incubator is set to the following temperatures:
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| Age
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Temperature
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| From hatching till 2 to 3 days
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35,0 to 36,5 °C
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| From 3 days till 14 to 21 days
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31,0 to 34,0 °C
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| From 3 weeks till weaning
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25,0 to 30,0 °C
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It is recommended to double check the temperature and atmospheric humidity in order
to detect any errors in the calibration of the meters. The incubator itself should preferably
be darkened in order to calm the chicks (cf. natural nests + covered by the parent).
The atmospheric humidity amounts to 60-70 %. In the incubators in which the propagation
of heat is ensured by a ventilator, the humidity level must be higher to prevent the
chicks from dehydrating. Separate incubators are preferably used for the chicks from
different nests. The chicks are placed in small separate trays in the incubator.
Paper napkins are recommended to cover the bottom in the beginning. Afterwards
chipped beechwood or a mesh can be used. In any case the bottom must not be
excessively smooth so as to allow the chicks to brace themselves when standing.
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