First-aid basics for small-scale poultry farmers

Commercial poultry producers have their own vets on call, but it's not always easy for small-scale farmers to reach a vet in an emergency. In the final segment in our series on livestock first aid, Prof Cheryl McCrindle looks at fundamental healthcare for chickens.

- Prof Cheryl McCrindle

The term 'small-scale poultry farmer' covers micro-, small- and medium-sized broiler and egg production units. The South African Poultry Association classifies a small-scale broiler unit as one that delivers fewer than 4 000 birds per cycle. In contrast, small-scale egg production, according to South African agriculturalist Dr Gavin MacGregor, can start with nine point-of-lay pullets. Many semi-intensive free-range poultry operations are also classified as small-scale.

If your enterprise falls into one of these categories, you're more likely to be working with your local state veterinarian or animal health technician than a private practitioner. Veterinarians have an in-depth understanding of the chemistry, usage, dosage and withdrawal times of scheduled medications. It's therefore advisable to include them in the planning of a first-aid kit for your animals.

FAST FACTS

Management plays an essential role in the prevention of diseases in chickens.

The withdrawal time for antibiotics is longer in eggs than it is in poultry meat.

The most common injuries in chickens are caused by bird-on-bird pecking.

PLANNING

The nature of your enterprise and the likelihood of specific diseases occurring will dictate what you include in your first-aid kit. For example, the withdrawal time for certain antibiotics is far longer for eggs than it is for poultry meat, and discarding eggs intended for human consumption is not financially viable. Conversely, a few decorative roosters, hens, and chicks around a farmyard restaurant are likely to be around until they die of old age, so they can be given as many antibiotics as they require!