After experiencing prolonged high temperatures, chickens often show reduced appetite, weakened digestion, and overall poor health, which can lead to slow growth, lower body weight, and decreased egg production in laying hens. As the weather cools down in autumn, it's crucial to pay attention to several key management practices to ensure the well-being and productivity of your flock.
**Daily Management**
Monitor the flock closely for signs of stress, such as lethargy, loss of appetite, or abnormal feces. Any birds showing these symptoms should be isolated for further observation and care to prevent the spread of illness.
**Nutrition Enhancement**
With the fluctuating temperatures after fall begins, hens that have been laying eggs for a long time may become physically exhausted. It’s important to boost their diet with higher nutritional value, including more animal protein and essential vitamins. Ensure there are enough feeders and waterers so every chicken has access to food and clean water at all times.
**Minimize Climate Impact**
Maintain a stable microclimate inside the poultry house by reducing temperature fluctuations between day and night. During hot days, move the chickens to shaded areas or under pergolas. At night, allow them to return to the coop to stay warm.
**Artificial Lighting**
When natural daylight drops below 12 hours, especially after September, increase artificial lighting. Divide the lighting into two sessions—early and late—to better manage the flock. For broilers, provide just enough light for easy access to food and water, with a daily duration of 8 to 14 hours.
**Reasonable Density and Grouping**
Adjust stocking density based on the age of the chickens and ventilation conditions. For free-range farming, keep 30 to 25 birds per square meter from day 1 to 20, and reduce to 20 to 15 per square meter from day 21 to 40. Adjust group sizes as needed depending on the age and space available.
**Clean and Ventilated Environment**
Ensure the chicken house remains dry and well-ventilated. Keep the air fresh and free from unpleasant odors to promote good health.
**All-in All-out System**
Implement an all-in, all-out system by selling out each batch of chickens before moving on to the next. Allow at least two weeks between batches for thorough cleaning and disinfection of the house, equipment, and surrounding area.
**Sheep Production (Small-Tailed Sheep)**
**Preparation Before Birth**
(1) Move ewes into a confined area or let them graze near the birthing site one or two days before delivery.
(2) Prepare the lambing area by disinfecting it with lime water, carbolic acid, or ash.
(3) Gather necessary supplies such as iodine, a basin, towel, medicinal soap, Lysol, benzalkonium chloride, and potassium permanganate.
(4) Plan the lambing schedule and maintain detailed records.
(5) Reduce feed intake three days before birth but continue offering concentrates as usual.
**Lambing Process**
(1) Allow the ewe to lie on her side or in a comfortable position to facilitate the birthing process.
(2) When the ewe is on her side, gently assist in pulling the lamb out. Cut the umbilical cord about an inch from the belly, express the blood, and apply iodine to prevent infection.
(3) Encourage the ewe to lick the lamb to stimulate bonding and help expel the placenta. If needed, use clean mats to gently remove mucus and fetal fluids. Only provide warmth in winter, spring, and late autumn.
(4) Remove the fetal hooves and help the lamb stand up. Assist it in nursing its first milk, and weigh the lamb after half an hour.
(5) In multi-lamb births, each lamb may be born minutes apart or take up to an hour. After the last lamb is born, give the ewe warm salt water for five days, avoiding cold water. Gradually increase concentrate feeding and reach the full amount by day ten.
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