Imagine a natural solution for parasites, without the use of insectacides…well, we’re nearly there. Ask how you can get involved in a research project to eliminate coccidiosis and other internal parasites, includes resistant parasites, with our IAH-MAC-P technology.
What if you could eliminate runting/stunting syndrome? We’re working on that as well.
And what about a Salmonella vaccine that covers all serovars? Under development now….
Information from our poultry experts
Chicks need adequate space and warmth so be sure to thoroughly research the needs of the poultry breed you’re interested in, before purchasing. Some have very specific environmental needs and may not mix well with the average backyard flock and others require specialized equipment and supplies. At a minimum, you’ll need heat lamps and/or brooder stove, feeders, waterers and a thermometer. Generally, all the necessary equipment and supplies can be obtained from a local farm and feed store or through many online outlets.
The fastest way to get those farm fresh eggs we all love is to purchase started pullets at 18 to 22 weeks of age. These are going to be more expensive, but almost immediately start to produce. Another option is to purchase older hens that are past their most productive stage. This older generation should have another year of reasonable production in them, just rest or molt these birds for 7 to 8 weeks then resume production. If you want to start from hatch, with the right nutrition and care, you can expect some eggs at 18 to 20 weeks of age.
It’s quite a miracle how good hens are at incorporating what they eat into the developing egg. Feed with ground flaxseed will produce eggs with a much higher level of alpha-linolenic acid (ALA), an important omega-3 fatty acid, while those fed algae meal will lay eggs with higher amounts of docosahexaenoic acid (DHA), another very valuable omega-3 fatty acid. The BackYard Farmer has a great article on feeding chickens for optimal health and production with a great list of 5 essential dietary ingredients