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LIBRARY COOPENATIVE EXTENSION SENVICE NElil MEXICO STATE UNIVERSITY 'tJ IJ. S. DEPANTMENT OF AGRICULTURE STTTE J -4i[, $agt.ee h rF La s Cruces , New Mexico 88001 Vol ume 21 - Number 4 /5 April - May 1980 Molt - Loss of Feathers One of the cal'ls we receive frequent'ly involves the loss of feathers in laying hens. There have been a number of people seeking help during the past month or two. The loss of feathers may be attributed to four general causes. Mo'lt, cannibalism, diet or mating. Let's look at each. Molt - This is the loss or shedding and renewal of feathers: molting normal]y occurs aboutGe a year. With the improvement of egg production, there is generally an over lapping of laying period and the loss of feathers. Some maymo'lt in July and August, othbrs-in latL tatl and some may lay and molt at the same time. A slow molter is usually a low producing hen whereas a rapid molter is genera'lly a high producing hen. There is a definite pattern in the way feathers are lost. Molt is used in cul1ing. Here the primary feathers should be examined as the way they are 'lost indicates whether the bird is a s'low or rapid molter. The time and rate of molt are influenced by weight, and physical con-dition of the hens and environmental conditions including feed'ing and management. Cannibalism - This is looked uponasa vbe where chickens pu'll feathers and may eat sorne.--Dda:[fi1tff occur. There havdbeen many factors which are thought to ]ead to this. They include lack of salt or fibre in the diet, crowding, pe1lets, ernpty feeders, rations low in protein, and brood'ing at high temperatures. It is hard to put a finger on the direct cause. There are a number practices which may be used as aids in over^coming ^ . the problem. Generally speaking, good management including brooding at 88-90"F (3'l-32"C), a good diet and adequate space aid in preventing cannibalism. Diet - If one feeds a commercial feed designed for a specific job, norrnal]y, loss of feaffirs is not a problem. For example, d layer feed of 16-18 percent prote'in; starter feed for chicks 21-?2 percent protein, layer developer containing 15-'16 percent p_rotein; while broiler feeds contain about 23-24 protein the first 5-6 weeks followed by finisher ration of 20-21 percent protein. Turkey feed on the other hand should contain 28 percent in the starting ration for the first 4 weeks. This is reduced gradually to 14 percent at 2A-24 weeks of age. Genera'lly speaking, commercial feeds are well balanced and provide adequate nutrients for growth- or egg production. The problem in New Mexico is that it is difficult to obtain turkey or game bird feeds. They may be avai'lable in a few loca'lities but reports indi.cate that most turkeys are started on chick starter. This does not carry the level of nutnients required for adequate growth of turkeys. A similar problem exists for broilers" These inadequate diets often results with poor growth and feathering. The loss of feathers with feather eating developing may occur. Feeding grains, table scraps, alfalfa, waste garden produce and other foods of low ^r,utritional'vilue wil'l also result in poor feathering or loss of feathers. Grain for |llampte contains only 8-1'l percent protein so the birds are in a protein.deficient state -and lhe feathers suf?er because they consist of protein. Adequate protein is lacking to pi;Jvia. normii maintenance along wiih good egg pi^oduction when items such as'listed above serve as the bulk of the ration.
Object Description
Title | Feather-Gram |
Series Designation | Feather-Gram, April-May 1980, Vol. 21, No. 4-5 |
Subject | egg production (NAL); eggs; eggs (NAL); Poultry industry--New Mexico; Eggs--New Mexico--Production; |
Creator | Francis, D. W. (David W.); |
Date Original | 1980-04; 1980-05 |
Digital Publisher | New Mexico State University Library |
Rights | Copyright, NMSU Board of Regents. |
Collection | NMSU Cooperative Extension Service and Agricultural Experiment Station Publications |
Digital Identifier | UAAPfg198004-05.pdf |
Source | J87.N6 X301.99 F28 |
Type | Text |
Format | application/pdf |
Language | eng |
Page Description
Title | Page 1 |
Series Designation | Feather-Gram, April-May 1980, Vol. 21, No. 4-5 |
Subject | egg production (NAL); eggs; eggs (NAL); Poultry industry--New Mexico; Eggs--New Mexico--Production; |
Creator | Francis, D. W. (David W.); |
Date Original | 1980-04; 1980-05 |
Digital Publisher | New Mexico State University Library |
Rights | Copyright, NMSU Board of Regents. |
Collection | NMSU Cooperative Extension Service and Agricultural Experiment Station Publications |
Is Part Of | Feather-Gram |
Type | Text |
Format | application/pdf |
Language | eng |
OCR | LIBRARY COOPENATIVE EXTENSION SENVICE NElil MEXICO STATE UNIVERSITY 'tJ IJ. S. DEPANTMENT OF AGRICULTURE STTTE J -4i[, $agt.ee h rF La s Cruces , New Mexico 88001 Vol ume 21 - Number 4 /5 April - May 1980 Molt - Loss of Feathers One of the cal'ls we receive frequent'ly involves the loss of feathers in laying hens. There have been a number of people seeking help during the past month or two. The loss of feathers may be attributed to four general causes. Mo'lt, cannibalism, diet or mating. Let's look at each. Molt - This is the loss or shedding and renewal of feathers: molting normal]y occurs aboutGe a year. With the improvement of egg production, there is generally an over lapping of laying period and the loss of feathers. Some maymo'lt in July and August, othbrs-in latL tatl and some may lay and molt at the same time. A slow molter is usually a low producing hen whereas a rapid molter is genera'lly a high producing hen. There is a definite pattern in the way feathers are lost. Molt is used in cul1ing. Here the primary feathers should be examined as the way they are 'lost indicates whether the bird is a s'low or rapid molter. The time and rate of molt are influenced by weight, and physical con-dition of the hens and environmental conditions including feed'ing and management. Cannibalism - This is looked uponasa vbe where chickens pu'll feathers and may eat sorne.--Dda:[fi1tff occur. There havdbeen many factors which are thought to ]ead to this. They include lack of salt or fibre in the diet, crowding, pe1lets, ernpty feeders, rations low in protein, and brood'ing at high temperatures. It is hard to put a finger on the direct cause. There are a number practices which may be used as aids in over^coming ^ . the problem. Generally speaking, good management including brooding at 88-90"F (3'l-32"C), a good diet and adequate space aid in preventing cannibalism. Diet - If one feeds a commercial feed designed for a specific job, norrnal]y, loss of feaffirs is not a problem. For example, d layer feed of 16-18 percent prote'in; starter feed for chicks 21-?2 percent protein, layer developer containing 15-'16 percent p_rotein; while broiler feeds contain about 23-24 protein the first 5-6 weeks followed by finisher ration of 20-21 percent protein. Turkey feed on the other hand should contain 28 percent in the starting ration for the first 4 weeks. This is reduced gradually to 14 percent at 2A-24 weeks of age. Genera'lly speaking, commercial feeds are well balanced and provide adequate nutrients for growth- or egg production. The problem in New Mexico is that it is difficult to obtain turkey or game bird feeds. They may be avai'lable in a few loca'lities but reports indi.cate that most turkeys are started on chick starter. This does not carry the level of nutnients required for adequate growth of turkeys. A similar problem exists for broilers" These inadequate diets often results with poor growth and feathering. The loss of feathers with feather eating developing may occur. Feeding grains, table scraps, alfalfa, waste garden produce and other foods of low ^r,utritional'vilue wil'l also result in poor feathering or loss of feathers. Grain for |llampte contains only 8-1'l percent protein so the birds are in a protein.deficient state -and lhe feathers suf?er because they consist of protein. Adequate protein is lacking to pi;Jvia. normii maintenance along wiih good egg pi^oduction when items such as'listed above serve as the bulk of the ration. |