Hygienic management is extremely important in broiler production. Because of the short production cycle of broilers, diseases such as those that occur during feeding will suffer major economic losses. Poor sanitation is an important cause of morbidity, and the keeper must be:
(1) Wash the water dispenser twice a day.
(2) Brush and wipe the feed tube once a day, and brush the breeding equipment and utensils frequently.
(3) Clear the water tank and waterline once a week.
(4) Regularly disinfecting, entrances and exits should be equipped with foot-disinfection tanks or foot-disinfection pads, and the disinfectant should be replaced on time every day. Every visit must be strictly disinfected.
(5) When the chickens are sterilized twice a week, when the outbreak occurs, the chickens can be sprayed and sterilized once or twice a day. Chickens should not be sterilized 24 hours before or after the vaccine.
(6) In order to prevent cross-infection, dead chickens must be picked up at any time, and sick chickens must be eliminated. Dead chickens must be burned or buried. When the dead chicken is buried deeply, it must first use 3% to 5% fire alkali water for disinfection.
(7) Keepers must have two sets of specialized clothing, and they must be regularly disinfected and cleaned. They must be replaced every day, and they must not be allowed to go out of the house for use inside the house.
(8) Technical service personnel must wear clean and disinfected epidemic prevention clothes.
(9) Always keep clean outside the house. Chicken manure should be put into the pit.
(10) In addition to storage of new materials and tools, there must not be any sundries, especially feed bags used by the batch of chickens.
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