LOHMANN - MANAGEMENT GUIDE - ALTERNATIVE SYSTEMS

22 22 LOHMANN TIERZUCHT › MANAGEMENT GUIDE › PRODUCTION HOUSE TRANSFER Production house transfer Preparation for transfer Cleanout & Disinfection Check Shed Transfer › A full terminal cleanout should have been undertaken. › Regulatory swabbing completed, and clean out efficiency should also be tested. This can be done by ATP Swabbing. › Ensure all equipment has been tested. Lighting patterns initiated and ventilation set for the current climate. › Water lines should have been cleaned, disinfected and tested, ready to offer an immediate fresh supply of water. › Feed should be available and meet the nutritional requirements as laid out by LOHMANN TIERZUCHT. › Birds should always be given time to adapt to the production facility before the commencement of the laying cycle, ideally at week 17. › Ensure the light hours and type of light source of the rearing and production facility match. › The transfer itself should be car- ried out quickly and efficiently. Aim to move the birds together in one day and you have adequate and trained staff available. Continuation of the Monitoring program in production Your monitoring program should continue on day one of housing in the production facility. The most effective monitoring tool is observation. Watch and listen to your flock and they will guide you through any issues. › There can often be some loss of body weight in transfer (around 10 –12 %). This is not uncommon and quickly regained through a smooth and effective transfer. › It is recommended to begin your weight monitoring program on housing, recording weight gain and evenness. › Walk the birds regularly in the ear- ly days – this not only helps create movement patterns but allows you to interact with the flock. › Begin monitoring of feed, water, temperatures and record your findings. Pay close attention to the feed lev- els and usage within the system. › Record shed and egg room temper- atures and adjust where necessary › Check the clocks/control panel regularly to ensure they are work- ing correctly and consistently.

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