DUCK RAISING

Duck Raising Duck Raising is a lucrative livestock industry in the Philippines because of its egg. Its most important product, the balut (boiled incubated duck's egg), is sold daily throughout the archipelago for its delicious flavor and nutritive value. Duck raising is especially recommended in baytowns like those bordering the shores of Laguna de Bay, where there are abundant supplies of fresh water snails which make good duck food. Ducks are generally raised for eggs but when snail food gets scarce, they are sold for meat.

KINDS OF DUCKS
Egg - Type Ducks 1.) Native or Pateros Duck The native or Pateros duck, commonly called itik, is the most popularly raised locally. Although smaller than imported breeds, they are good layers and non-sitters. Their eggs are large. Its predominant colors are black and gray. Some are barred {bulek), others are brown or have white feathers mixed with black/green. Males have coarser heads and heavier bodies than females. Males emit shrill high-pitched sounds. They have curly feathers on top of their tails. Females emit low-pitched quaking sounds. Their tail feathers lie flat or close to the bodies. In all commercial duck hatcheries, determining the sex of duckling is done at the age of 2 to 3 days. 2.) Khaki Campbell Duck Khaki Campbell ducks have characteristic brown color, have extremely active habits, do well in good range and show little desire for swimming. These ducks are good layers; they lay as many as 300 or more eggs a year which are fairly large, thick-shelled and weigh 70 to 75 grams each. 3.) Commercial hybrid duck The world's first hybrid egg -type duck known as CV2000 was developed at Cherry Valley Farms, England. It has white plumage and lays its egg at about 20 weeks of age. The body weight at point of lay is about 1.50 kg. On the average, this duck could lay 285 eggs up to 72 weeks of age, with a mean egg weight of 75 kg. This duck can be distinguished by their pure white feathers. Their eggs are either white or greenish. 4.) Indian Runner This breed originated from the East Indies, but its egg production capability was developed in Western Europe. This Duck assumes a very erect normal posture with are almost straight neck. The back is long, straight and narrow. An adult weighs about 2.10 kg. whiie an adult duck weighs about 1.80 kg. The egg production characteristics of this breed resemble that of the Khaki Campbell. 5.) Tsaiya This breed was developed in Taiwan. The original color ranges from black neck to pure white. Due to farmers preference, the brown breed was selected and raised as a major variety, while the white variety was developed for the production of mule ducks (Hybrid of Mallard & Muscovy) Tsaiya ducks has small body size. An adult female weighs about 1.30 kg. while the male weighs about 1.40kg, The average age at just egg is 126 days with eggs weighing about 68 9 at 40 weeks of age. They could lay about 207 days in 360 days. Meat- Type Ducks 1.) Muscovy Duck- Meet Type Muscovy duck (palo) is easily identified by its carunculated face or red, knobby, nodules along the eyes and above the base of the bill. Muscovy is a heavy breed. It has plump body and yellow skin. It has three varieties: the white, the colored and the blue. Unlike other breeds, Muscovy ducks prefer to stay on land. They are good forgers, so they require less care and can subsist on what they can pick up in the field supplemented only with palay and corn. Muscovy has low egg production but is more self-sustaining than Pateros duck. It hatches her eggs in 33 to 35 days. The objection to this breed is its tendency to fly far away from home and get lost. It is therefore necessary to clip their flight feathers regularly. Clip only those of one wings to remove the bird's balance in flying.

2.) Pekin Duck Pekin duck is a native of China belonging to the meat type of ducks. Sometimes it is mistaken for a goose because it carries its body rather upright. It is docile and well-adapted to Philippine climate. Pekin ducks are good layers, and duckling are ready for market at 2 or 3 months old.

HOUSING
Build your duck house in a quiet, cool place and near as possible to a stream or pond. Local materials like bamboo, nipa and cogon are cool. Provide each duck with at least 3 to 4 square feet of floor space. Cover the flavor with rice hulls, corn cobs, peanut hulls or similar materials to keep it dry and clean and help prevent spread of pests and diseases. A house of 100 ducks measures 4 x 4 meters and 3 meters high or high enough to let a man stand inside. You may provide a swimming pond 10 feet wide and 20 feet long for 50 birds. However, the pond is not necessary in duck raising as they lay just as many eggs without it. House ducks is groups according to size or age to facilitate management and to avoid quarrels common among ducks of different ages. Older ducks tend to push out younger ones from feeding troughs. Separate duck houses from one another by bamboo fences low enough to go over them from one pen to another. Fence should extend down to the shallow edge of the water to prevent ducks from straying away too far.

SELECTION AND MATING

Select vigorous breeding stock. Select breeders when birds are about 8 weeks old, and again at 4 to 5 months old before they are placed in breeding pens. Eggs for hatching purposes should come from ducks not less than 7 months old to insure better fertility, hatchability and livability of offspring. Drakes (male duck) should have the same age as ducks or even a month older. They should be raised separately from ducks. They are put together only when ready for mating. One drake may be mated to 6 to 10 ducks. Heavier breedings, however, should have a closer ratio of males to females than light breeds. Pateros ducks start laying when they are 4 to 6 months old. Muscovy and Pekin ducks start laying at 6 to 7months sold.

HATCHING
The period of incubation for duck eggs is 28 days, except Muscovy which is 33 to 35 days. Breeds of ducks that have high degree of laying are non-sitters and their eggs are hatched through artificial incubation. The Muscovy is a natural mother. She hatches and breeds her own duckling with none or little assistance from man. Native or Pateros duck is a non-sitter, so her eggs are incubated under the native method of incubation called balutan. The balutan or hatchery is a simple one-room house made of bamboo, wood or hallows blocks and roofed with nipa or galvanized iron. Or some convert the first 9 floor of their house into balutan, commonly called kamalig or barn. It is provided: 1 with only one door to avoid drafts; some have windows that are opened only during hot months. Its floor is of hard earth or concrete and covered with 3-inch layer of rice hull. Egg containers are wooden boxes (kahon) measuring 3 x 4 x 4 feet.

CARE OF DUCKLINGS
Duckling need to be brooded or warmed either by natural or artificial method until they are one month old. Most ducks are non-sitters and are not expected to brood. Hens may be made to sit on duck eggs and brood ducklings. After removing duckling from incubator, transfer them to hardening boxes. Place these boxes in the brooding room that is draft-free and rat-proof. If boxes are not I available, raise duckling on straw-covered floor. Woven bamboo mats or sawali may be used as floor mat. Heat is necessary when brooding duckling at least during the first week. When nights become cooler, especially during the months of January and February, artificial heat may be necessary for at least 10 days. Kerosene lamps or electric bulbs may be used for brooding. The brooder should have a temperature of 95F for the last week; 85-90F for the second week; 70-85F for the third week; and 70F for the last week. The behavior of ducklings is a good indicator whether brooding temperature is correct. Duckling huddle close together toward the source of heat when temperature

is low; scattered or spread evenly when temperature is correct; but panting and panting and moving away from the source of heat when temperature is too hot.

A good brooding area is at least I per square foot per duckling during the first week. Increase the area by about Y2 square foot every week until the fourth week. When ducklings show signs of sickness, add 3 tablespoons of Nexal for every gallon of water for 2-3 days. Skip or withdraw after 3 days. Then continue for another 3 days. Terrarnycin poultry formula can also be used. Follow instructions on the package carefully. To prevent Avian Pest Disease, immunize your ducks with Avian Pest Vaccine.

DETERMINING THE SEX

Ducklings are sexed before placing in the brooder. This is done by pressing the region of the crop inward, and with two fingers, press the vent slightly outward. By this process, the male organ protrudes and is exposed to view, while in the female, this remains flat. If you desire to fatten extra males or meat purpose, raise them separately from females. When ducklings are 6 weeks old, they can be transferred from brooder to growing house. Transfer the layers to laying house when they are 4 months old.

FEEDING
Feed duckling with wet starter mash for 8 weeks. Native ducklings raised the native way are fed moistened boiled rice for the first 33 weeks, 4 to 5 times a day. During the first few days, give feed at night. Start giving water in drinking troughs or fountains on the 2nd day. On the fifth day, add finely chopped small shrimps to boiled rice. Increase their feed as ducklings grow older. At the age of one month, feed ducklings with tiny fresh water snails and boiled unhulled rice or pa/ay. Give only enough feed to be consumed as they tend to spoil when left long in the troughs. Mash feed for ducklings is composed of corn, soybean meal, fish meal, dried whey, rice bran with oyster shell and bone meal with vitamin-mineral supplements. Feed one day to 6week old ducklings with starter mash with 10-21% crude protein; for 6-week old to 4-month old duckling with grower mash with16% crude protein; and 4-month old ducks and above with layer mash or ratio with 16% crude protein. If mash feed is preferred, give only enough to be consumed quickly at one time for 10 to 15 minutes. Wet mash tends to spoil when left long in hoppers. If feed is given at intervals, ducklings learn to eat more readily and their appetites are developed to stuff themselves in between drinks, digest food quickly and be ready to eat their fill for the next feeding time. Four to five feedings a day are sufficient for ducklings over 2 weeks old. Provide plenty of clean, fresh water as ducks drink after every mouthful of food. Ducks are wasteful and slovenly while feeding. Provide proper adequate feeding hoppers to prevent much waste of food. Fine gravel or grit is necessary to growing ducks to help them grind their feed. After the 5d1 week, give green feed such as chopped leaves of kangkong, camote, ipil-ipil and legumes at least 3 times a day 10 grams of chopped green leaves per duck per day. As a feed-saving device, the pellet system of feeding has been introduced in duck nutrition. Pellets of each kind of feed are recommended for duck feeding but the size of particles must be suitable to duck's age. Starter ration is given when ducks are I day to 6 weeks only. Grower ration is given when ducks are 6 weeks old. Developer or fattening ration is given when birds are above 6 weeks old.

Balut Making
Select duck eggs using the pitik system-tap eggs with the fingers to cull out eggs with cracks or thin-shelled. Eggs with cracks have hollow sound; thin- shelled eggs have brittle sound. Only thick-shelled eggs are used for balut making because these can withstand stresses of egg placement and removal in cylindrical baskets called "toong". These Iare open on both ends, 34 inches high and 21 inches in diameter; spaces around are filled with rice hull up to 4 inches from the brim. Ideally, eggs made into balut should not be older than 5 days from the time these phase are laid by ducks. Heat is needed to develop the embryos. Roast or heat palay to a temperature of 107oF or 43oC in an iron vat or cauldron. Remove palay when you can still hold the palay in your hand when you remove it. Egg bags are then placed in the toong; these are alternated with heated palay bags. The

number ofheated palay bags is one for every egg bag. However, place two heated palay bags on the bottom and two on the top level of the toong to ensure heat conservation. For every toong containing 10 layers of eggs, you would need 13 bags of roasted ) palay. Each toong can hold 10 bags to tikbo. Cover with jusi sacks to conserve heat further . Candling is the process of holding egg against the hole of a lighted box in a dark room to separate infertile eggs from fertile one. Infertile eggs are called penoy; these are also boiled like balut but fetch a lower price.

First candling is done on the 11 th day after eggs are placed in toong. Candling is again done on the 17th day to separate eggs with dead embryos (abnoy) and those that are ready to be sold as balut. Eggs with weak embryos take 18 to 20 days to be released; these are hard-boiled and sold. Eggs intended for hatching are left in the balutan for 28 days when duckling will hatch. After 20 days, palay bags are not heated anymore since embryos can generate enough heat to keep them warm. When using kerosene or electric incubators for hatching duck eggs, maintain a temperature of 100f and humidity from 55f to 60f. Do not hatch duck and hen's eggs together in one incubator as duck eggs require a temperature of l00f but a higher rate of humidity. A pan of water kept in the bottom of the incubator helps maintain humidity level. During incubation period, turn eggs at least 3 to 4 times a day to obtain better percentage of hatchability. Clean hatching eggs with slightly moist, clean rag before storing to prevent contamination of the developing embryo, or newly hatched chicks.

How to make salted red eggs (itlog na maalat)

Eggs with fissures are sold as sariwa or fresh duck eggs. Eggs with thin shells but have no crack are made into salted red eggs. Dip eggs in a mixture of salt, garden soil, and water. As a starter, put 3 canfulls of salt (using common powdered milk can) to pail of garden soil that have been strained. Add water gradually. Stop adding water to soil when mixture sticks to your fingers when you dip these in the salty muck. Coat eggs with soil-salt mixture and store for 18 days. On the 19th day, wash and hardboil the eggs. Finally, dip salted eggs in a solution or red dye. The next batch of eggs can be processed using the previous mixture, but add one canful of salt. Eggs are stored in a box measuring 14 x 14 x 21 inches.

Disease Prevention and Control

Ducks are more resistant to diseases than chicken and other fowls. Losses from various causes can be minimized through proper management, adequate appropriate feeding and housing, strict sanitary practices, and effective prevention m e d i c a t i o n a n d v a c c i n a t i o n program. However, e v e n with all precautionary m e a s u r e s , s u b s t a n t i a l l o s s e s a r e incurred in duck farming operation due to various causes. Duck diseases are those caused by pathogenic viruses, bacteria, fungi and parasites while noninfectious types are due to chemical poisons, toxins, inferior feed or ration and environmental factors.

Useful Tips in Preventing Duck Diseases

Some tips to prevent ducks from being infected by diseases are as follows: 1. Purchase stock from reliable sources or hatcheries. 2. Raise only healthy stocks. Sick birds should be culled immediately and disposed of properly to avoid spread of infection. 3. Feed ducks with balanced rations. Ducks fed with unbalanced ration are prone to diseases. 4. Provide cool, fresh, and clean drinking water at all times. Clean waterers at least once a day. Highly polluted water is detrimental to the ducks' health and can affect overall performance 5. Provide clean and dry feeders at all times. Wet feeders are prone to the growth of yeasts, harmful bacteria, and harmful molds which are sources of mycotoxins such as aflatoxin, ocratoxin and related toxins. Since ducks are highly susceptible to aflatoxicosis, the above activity should be strictly followed. 6. Keep ducks of the same age in the same pen and provide them with the same medication. 7. Keep the farm and its surroundings clean. Ducks should be provided with clean and dry litter

and well drained areas8. Provide well ventilated with dry flooring or litter. Do not overstock the animals in the pen. 9. Secure constructed buildings so that dogs, cats, rats and other possible disease ventords cannot enter . 10. Minimize activities that can cause stress to the ducks and thus lower its production. 11. Burn or bury dead ducks as soon as possible to avoid flies from breeding on the decomposing matter. This will also prevent infected maggots from being eaten by ducks.

12. Prohibit delivery trucks and visitors from entering the production areas as disease organisms are often introduced into the farm by these delivery vehicles and/or visitors. 13. Install footpath in strategic locations to prevent entry of infective agents into the farm. 14. Vaccinate ducklings against duck cholera with polyvalent bacterin if available. Give antibiotic-vitamin-mineral supplement to suppress build-up of bacterial infection and improve the ducks' health condition. 15. Spray the animals with insecticides at least once a year to control lice and mites, beetles and other arthropods that can cause annoyance to the ducks. 16. Avoid giving decomposed food such as snail, shrimps, fish, and meat which may contain virulent microorganisms or their toxins. 17. Make sure that palays are free from insecticides which can cause adverse effects on the health and production of the ducks. 18. Maintain good production and health records. 19. Supervise closely the overall duck farm operation. 20. Avoid mixing new stock to the flock. Quarantine newly arrived ducks for at least two weeks. Outbreak of disease may occur through introduction of sick or carrier ducks.
Bacterial Diseases Ducks are susceptible to a number of bacterial infections. In most cases mixed infection with two or more pathogenic microorganisms were isolated, thus making specific diagnosis difficult. 1. Duck Cholera. This is the most common disease in most duck farms, It is an acute or chronic, localized or generalized infectious disease with high morbidity and mortality rates. It occurs in four forms based on clinical manifestations named locally as "tanga', 'dapa', 'tuyo', and' buto-buto'. It is caused principally by a microorganism known as Pasteurella multocidal, but other pathogens like Salmonella, Escherichia, Clostridium, and Aspergillus have been implicated. Duck cholera can be transmitted by direct contact, ingestion of contaminated feed and drinking water, and by blood-sucking insects particularly mosquitoes. Treatment. It can be treated by high level antibiotic and sulfa drug therapy. Prevention. This disease can be prevented by a) strict sanitation; b) thorough cleaning of feeding and drinking troughs; c) provision of fresh and clean water at all times; d) immediate isolation of sick ducks; and e) vaccination with polyvalent vaccine. 2. Salmonellosis. This is a destructive disease of ducklings caused by Salmonella anatum and S. typhimurium characterized by sudden collapse, diarrhea and dehydration, ruffled feathers, dry sunken eyes, and leg swelling. It is principally transmitted through direct contact and ingestion of contaminated feed and water. Treatment. It can be treated by high level antibiotic or sulfa drug therapy. Prevention. This disease can be prevented by a) strict sanitation; b) thorough and frequent cleaning and disaffection of feeding and watering troughs; and c) cleaning, drying, and draining of litter and ground. Viral Diseases Two dreaded viral diseases of ducks which have not been confIrmed locally but present in most neighboring countries are duck plague and duck" hepatitis. Disease outbreaks of these nature may have occurred locally but not properly documented. Guides for the recognition of these diseases are given below. Suspected outbreak should be reported immediately to the Bureau of Animal Industry, Department of Agriculture. 1. Duck plaque. This is an acute contagious disease of ducks of all ages, characterized by sudden onset, high mortality and extreme weakness. It is caused by a herpes virus acquired

Common Duck Diseases

usually by direct contact or ingestion of contaminated feed and water . The significant clinical manifestations are sudden onset, extreme weakness, lethargy, loss of appetite, watery diarrhea, soiled vent, eye and nasal discharges, labored breathing, decreased egg production, and high mortality rate of 40-80%. The important lesions are hemorrhages throughout the body which are more pronounced in the visceral organs. Control This viral disease can be controlled by a) vaccination of healthy ducks; b) strict sanitation; c) immediate isolation of sick ducks; and d) high level antibiotic vitamin mineralmedication. 2. Viral hepatitis. This is an acute highly contagious viral disease of ducklings below four weeks old. It is characterized by short incubation period, sudden onset, and high mortality rate of up to 900/0. It is caused by a virus and transmitted usually through direct contact or ingestion of contaminated feed and water.

The main clinical signs are lethargy, spasmodic paddling of feet, sudden death, and high mortality rate. It only affects ducklings below four weeks old. On necrospsy, the constant lesion is enlargement of the liver with hemorrhages of various sizes. Control This viral disease can be controlled by strict sanitation and vaccination of healthy flock.

A.

Overview of the goat Goat represents valuable resources in developing countries including the Philippines. The raising of goats offers good opportunities particularly for small and medium scale farmers with limited farmland areas. Integrated into the traditional farming system, goat raising can contribute to family nutrition and income. Inclusion of small ruminants in crop farming will provide employment for family members and encourage the use of farm by products as feed. These resources however are not being fully exploited due to lack of knowledge about their potentials and due to sheer neglect. Available information on the characteristics of goat and their value in meat and milk production is herein presented. B. Terms Kidding- The act of giving birth in goats Chevon- The meat of a goat Wether- A male which has been castrated while young Billy goat or buck- A male got use for breeding Doe- A female goat use for breeding Kid- A young goat for either sex Breeds Breed Anglo-nubian Toggenburg Distinguishing Traits Convex roman nose; long pendulous ears; Color varies from black, gray, cream, brown to red Erect ears; color varies from brown, chocolate or fawn with white markings on each side of face, ears, rump, tail and legs Erect ears; long hair; color variated from black to white Erect ears; short hair; color is cream to white with black spots on nose, ears and udder Erect ears; small in body size; color varies from black, white or red or a combination of these colors
Approx. Mature Wt., Kg Average milk yield Kg./Day Average Lactation Days

I.)Introduction

75 60

1.5 1.5

165 200

Alpine Saanen Native

60 60 20

1.5 2.0 0.4

200 200 187

Desirable Characteristics of the Buck A. He should be the heaviest goat in the herd with a wide chest and well-developed barrel, a straight body and strong legs are necessary. B. There should be a complete absence of any physical defect. C. He should be a twin. D. He should be aggressive. E. He should possess a rugged mane on the neck and shoulders as this reflects breeding ability. F. He should have good semen characteristics especially the absence of abnormal sperms.

Desirable Characteristics of the Doe A. She should possess a large and well-developed body. B. For meat goats, the rectangular conformation of the blocky meat animal should be apparent. The dairy goat should display the wedge-shaped conformation typical of a good dairy animal. C. The legs should be long to give udder good around clearance. D. The udder should be well-formed, not pendulous and without super numerary teats. E. She should be a twin. F. She should be docile, particularly for dairy goats. Housing and Fencing Goats 1. The house should be light, well-ventilated, well-drained and easily cleaned. 2. It should be constructed of local material such as bamboo, lumber slabs, cogon nipa and other available materials. 3. Goat shed for the backyard consists of a structure that is 2m wide, 3m long and 1.75-2m high. This can accommodate 2 mature goats but additional space for the kids should be provided. The flooring should be elecated and slatted to facilitate easy cleaning and for good ventilation. With ground level housing, provide elevated fixtures such as benches or platform since goats like dry and high places. 4. Larger goat herds require a farm about 3-4m high. The flooring should be elevated 1.0-1.5 cm above ground with wooden slats measuring 2.5 cm thick and 5 cm wide. Just the same, platforms should be provided for goats with ground level housing. 5. Partitions are recommended for kids, pregnant does, dry does and bucks. Flay racks, mineral boxes and water troughs should be provided. 6. Provide a goat fence about 1.5-2.0m high in order to maintain a good neighborly relation. The fence should be able to confine goats and keep them from damaging plants. Use hog wire for this purpose but the interlink were best for fencing goats. Hard wood and concrete may be used as posts. Ipil-ipil, madre de cacao, dapdap, kapok, malunggay and kamachile trees make good fence. During the dry seasons, coating the trunks with carabao or cattle slurry will discourage goats from nibbling the bark of trees. Feeding behavior of goats 1. Feeding habits of goats. Goats have feeding habits which differs from those of other ruminants and thus, lead to the destructiveness of the goat when uncontrolled. A. Goats are natural browsers and not grazer. B. By means of their mobile lips and very prehensive tongue, goats are able to graze on very short grass. They tend to nibble at the shoots and leaves of growing plants but reject the stem. C. They are able to feed on a variety of stuffs from herbage and tree bark to paper and cloth. D. They prefer to select from many varieties of feeds such as a combination of grasses and shrubs or tree leaves. E. Goats have a high tolerance for bitter taste. F. Contrary to popular opinion, goats are also fastidious in their feeding habits. Feeds that are acceptable to another. Even the same feed may be consumed at one time and then rejected at other times. Goats do not thrive well on a single feed for any length of time. G. Goats hesitate to eat wet feed especially grasses. H. They would not eat soiled feed. I. They dusty and fine ground feed. J. Goats are inquisitive animals and they can walk long distances in search for food.

Feedstuffs for goats A combination of any of the following may be used. 1. Browse Feeders obtained from eating leaves and twigs of bushes is referred to as browse. Usually, the preferred feed of goats is browse. Goats may take 80% of total intake as browse. 2. Grasses Where browse is not available, goats are quite capable of utilizing grasses. Ihn general, goats tend to prefer the less coarse grasses like Guinea grass (Panicum maximum) tha the coarser types such as Napier or elephant grass (Pennisetum purpureum). 3. Legumes Where pastures are grown, legumes should also be included to increase the nutritive value of the forage. Legumes provide variety in the diet of the goats and also they improve soil fertility.

Centrosena (Centrosena pubescence) Siratro (Macroptilium atropurpureum) Dolichas (Dolichas axillaris) and Townsville style (Stylosanthes hunilis) are some examples of legumes that can be used for this purpose. Ipil-ipil (Leucaena leucocephala) and pigeon pea (Cajanus cajan) are two other tropical legumes which are used for goat feeding. 4. Tree leaves Goats commonly feed on tree leaves in addition to cut grass or grazing, add variety to the goats diet and helps to meet the nutrient requirements for maintenance and production. Leaves from acacia, banana, cassava, gliciridia, hibiscus, ipil-ipil, jack fruit and mulberry are used for feeding goats. 5. Crop residue These food resources are mainly fibrous materials that are by-products of crop cultivation. Examples of residues from crops after harvesting are rice straw, bagasse and haulms. 6. Agro-industrial by products (AIBP) These feedstuffs refer to the less fibrous by products derived in the industry due to processing of the main products. Good examples are molasses, rice bran, pineapple waste and oil seed cakes and meals.

Reproduction of goats
Reproductive Phenomena Age at puberty, months Recommended age at first breeding, months Estrous cycle, days Estrous period, hours Time of ovulation, hour after onset of heat Post-partum estrus, weeks after parturition Gestation period, days 1. sex. 2. 3. 4. 5. 6. Goats 5-6 8-12 18-24 24-36 21-36 144-155

The following signs of estrus common to ewes and does are as follows: The female submits to the mounting by the male or may mount pen mates regardless of the The vulva is pinkish, swollen and inflamed. A clear mucous is discharged from the vagina. The female urinates frequently. There is wagging or shaking of the tail. There is general restlessness.

1.) Breeding practices for does A. A doe may be bred for the first time at 8 months if she is well grown, but usually, does should be 10 months old before she is bred. B. Two services are obtained for maiden does, if mating is restricted, the doe should be bred at least 12 hours after the heat is first observed. For example, does coming into heat in the morning should be bred in the afternoon, and those that come in heat in the afternoon should be bred early in the morning of the next day. Does are bred twice during the estrus period for best results. C. If the does return to estrus in about 21 days, she should be rebred. Failure to conceive after breeding with a proven buck for two cycle should be a good reason for culling. D. Some causes of reproductive failure are:

 Reproductive diseases (Brucellosis and vibriosis) Infection of the genital tract Malnutrition Over fat condition aud Hormonal malfunction Very hot weather may also contribute to the problem E. Keep accurate record of the date of breeding to determine the approximate date of kidding. These will enable the caretaker to make preparations for safe parturition. 2.) Breeding practices for bucks A. A bucks is capable for light service at the age of 8 months. However, it should be allowed to serve more than 20 does before it is one year old.

B. In controlled or hand mating, a mature buck should not be used for more than 4 services per week. C. In unrestricted or pasture mating, the ration of buck to doe should be 1:25 depending on the size and productivity of the pastures. D. The buck may be kept for as long as it is productive, provided it is not allowed to breed his own offspring. 1. The Dry Breed This period starts from weaning until mating approximately three months in duration. After weaning the does can be group fed according to their conditions. All does, however, should be subjected to a raising plane of nutrition a process referred to as flushing in preparation for pregnancy. Flushing stimulates the number of ove to be shed thus increasing the potential of higher kidding percentages. 2. The Pregnancy Period This period, lasting for approximately five months, begin from conception to kidding. Good feeding during pregnancy produced greater development of udder and ensures a high milk yield potential. A higher level of food offered for the last two months of pregnancy is advantageous. During this period, there should be no drastic changes of feed. Water and mineral licks should be provided at all times. Pregnant does are housed in large pens. Towards the end of pregnancy, individual does can be confined to pens where the kids are to be born. Breeding dates should be recorded to be able to expect the time of kidding. 3. Kidding; The signs of kidding are as follows: a. The first sign of kidding is uneasiness, including restlessness. Sitting down and getting up and smelling the ground. When this happens, kidding can be expected to occur within 102 hours. 4. The Lactation Period The feed requirements of the lactating doe are much greater than it is during pregnancy, since feeding during lactation is the main influence of milk yield. During the first 2 weeks after kidding, feed from 0.2 to 0.4 concentrates per day. After those 2 weeks, the concentrate supply can be increased in accordance with milk yield. A.)

Management of Kids

1.

1. code. 2. Tattoo marks are pierced on the inside of the ears and rubbed in with Indian ink. 3. Ear tags, may be metal or plastics and of different colors. It can be clipped on the ear of the kids. B.) Disbudding or Dehorning Disbudding is done when the kids are about 2 to 5 weeks old. There are two methods of disbudding. Hot-iron cautery In hot-iron cautery, clip the hair around the base of the horn bud of a properly

Ear-making This is before or at weaning to cause least interference with animals. Three types of ear-making are practiced: Notches are made on the ears using an ear notching device or scissors and a corresponding

restrained kid. Heat the dehorner until red-hot. This instrument can be made from an iron pipe about 1.3 cm in diameter. When ready apply the red hot dehorner firmly over the bud for a few seconds. This will leave a well define ring of burned skin around the bud. Cover the burst area with Vaseline. 2. Chemical Method The chemical to use in disbudding maybe potassium hydroxide (KOH) sticks (Caustic stick) or paste (Caustic paste). Clip the hair around the horn bud of a well restrained anima. Smear the caustic paste on the bud area. With caustic stock, apply in circular motion until the horn tissue is burned off in a circle about 2.5 cm in diameter. Put Vaseline around the burned spot. Dehorning is used to remove the horns of adult goats. Within a small toothed

sharp instrument (hacksaw) cut the horn very close to the base. Seal the wound with pine tar or apply hot iron sulfate, should bleeding continue. C. Castration All male kids not intended for breeding should be castrated. Castration is best done when the bucks are about 2 to 4 weeks old. The following methods of castration are practiced: 1. Surgical Castration The testicles are removed with a sharp knife, scalpel or razor blade. It is important to dress the wound with tincture of iodine or thimerozal to prevent entry of germs. 2. Bloodness Castration two techniques are used: a. Use of Burdizzo castration, which crushes the spermatic cord. b. Use of rubber bands. Tiny rubber bands, about 1 cm in diameter are placed over the scrotum to prevent blood supply to the testicles and eventually causing then to fall off.

Diseases and Parasites

1.) Diseases a. Bacterial scours in kid causes by enteropathogens b. Bacterial pneumonia caused by pneumopathogtens c. Infectious arthritis or big knee caused by erysipelothrixs, coreynebacterium, Chlamydia, streptococcus and staphylococcus. d. Mastitis caused by streptococcus, pasteurella, coreynebactirium, Escherichia, nocardia, mycoplasma and candida. e. Hoof and mouth disease (HMD) or (FMD) causes the HMD virus, Philippine strain A, O and C. f. Foot rot caused by spherophorus necorphopus g. Brucellosis causes by Brucella abortus h. Leptospirosis caused by leptospira spp. i. Hemorrhagic septicemia caused by pasteurella multocida j. Anthrax caused by Bacillus anthracis k. Blackleg caused by clostridium chavoei l. Tetanus caused by clostridium tetanii m. Anaplasmosis caused by anplasma marginale