Ya kamata manoman kaji su mai da hankali kan waɗannan fannoni:

1. Bayan rukuni na ƙarshe nakaji masu cin namaan sake su, shirya tsaftacewa da kuma tsaftace gidan kaza da wuri-wuri don tabbatar da isasshen lokacin hutu.

2. Ya kamata dattin ya kasance mai tsabta, bushe kuma santsi. A lokaci guda kuma a yi masa maganin kashe ƙwayoyin cuta.

3. A ajiye kaji iri ɗaya a cikin ɗaki ɗaya domin hana kamuwa da cututtuka.

4. Ƙara zafin jiki aƙalla awanni 24 a gaba don zafin ƙasan ya zama 32-35°C.

5. Ko tallafin kayan gado ne ko tallafin kan layi, ya kamata a yi amfani da dukkan ƙarfin gwiwa da kuma ƙarfin gwiwa.

6. Yawan Kauri: A yanayi na yau da kullun, yawan kauri shine 8/murabba'in mita, wanda za'a iya ƙara shi yadda ya kamata zuwa 10/murabba'in mita a lokacin hunturu, da kuma 35 a kowace murabba'in mita a farkonkaji masu cin nama tunani. Ana ba da shawarar a faɗaɗa ƙungiyoyin yara masu kwana 7, masu kwana 14, da masu kwana 21 sau ɗaya bi da bi.

7. Zafin Jiki: Saboda tsarin daidaita zafin kajin broiler bai riga ya ci gaba ba, akwai buƙatar samar da wasu tsarin dumama don dumama kajin. Ya kamata a ba da kulawa ta musamman ga ko yanayin kajin ya yi daidai da zafin gida.

8. Haske: Akwai shirye-shiryen haske da yawa waɗanda ake kira mafi kimiyya. Dole ne mu zaɓi shirin haske wanda ya dace da mu.

9. Danshi: Ya kamata a kiyaye danshi mai yawa na tsawon makonni 1-2 a matakin farko, kuma ya kamata a kiyaye ƙarancin danshi daga makonni 3 zuwa lokacin yanka. Ma'aunin da aka yi la'akari da shi shine: makonni 1-2, ana iya sarrafa danshi mai dangantaka a 65%-70%, sannan a sarrafa shi a 55%-60%, mafi ƙarancin ba zai gaza 40% ba.

10. Samun Iska: Ci gaba da yawan iskar gas mai cutarwa (kamar ammonia, hydrogen sulfide, carbon monoxide, carbon dioxide da ƙura, da sauransu) na iya haifar da rashin jini a cikin kaji, raunin jiki, raguwar aikin samarwa da juriya ga cututtuka, da kuma haifar da cututtukan numfashi cikin sauƙi. da ascites, wanda ke haifar da asara mai yawa ga samar da broiler. Bukatun samun iska: broiler suna buƙatar samun iska mai kyau a duk tsawon lokacin kiwo, musamman a lokacin kiwo na ƙarshe.

 Hanyar sarrafawa: Thekaji masu cin namaAna rufe ɗakin yin birgima a cikin kwanaki 3 na farko na yin birgima, kuma ana iya buɗe babban ramin iska daga baya. A lokacin rani da kaka, a buɗe ƙofofi da tagogi yadda ya kamata bisa ga zafin waje, amma a hana iskar sanyi ta hura kai tsaye ga 'yan tsaki; a ɗaga zafin gidan da 2-3°C kafin a yi amfani da iska a lokacin sanyi, kuma a yi amfani da tsakar rana da rana lokacin da zafin waje yake da yawa don buɗe taga ga rana yadda ya kamata don samun iska.

 Abubuwan da ke buƙatar kulawa: Ya zama dole a hana gubar iskar gas sosai; yayin da nauyin broilers ke ƙaruwa a hankali, yawan iskar ya kamata ya ƙaru; ya kamata a ƙara yawan iskar gwargwadon iko a ƙarƙashin manufar tabbatar da yanayin zafi; a hana mamayewar ɓarayi.

 11. Zaɓin abincin: Kudin abincin ya kai kusan kashi 70% na kuɗin dukkan injinan. Zaɓin abincin yana da alaƙa kai tsaye da fa'idodin tattalin arziki na kiwon injinan. Babban matsalar ita ce wane abincin ne ya fi dacewa da ciyarwa, kuma za ku iya yin wasu gwaje-gwaje na kwatantawa kan wane abincin da za ku yi amfani da shi.

12. Kulawa daga lokacin girma zuwa lokacin yanka: Babban abin da ke haifar da kiwo a lokacin girma da lokacin yanka shine samar da mafi yawan kaji waɗanda suka cika buƙatun samfurin a ƙarƙashin cin abinci mai kyau. Ɗaya daga cikin manyan matsalolin da ake fuskanta a wannan lokacin shine a kula da ƙaruwar nauyi yadda ya kamata da kuma rage mutuwarkaji masu cin namawanda ke faruwa sakamakon girman da ya wuce kima a lokacin da ya gabata. Ga broilers masu nauyin jiki mafi girma, ya kamata a rage nauyin jiki da wuri yadda ya kamata domin cimma nasarar da ake tsammani.

13. Gargaɗi game da rigakafi: Sau da yawa ana yin sakaci da hanyar yin rigakafi ta kaji masu cin naman kaza, kuma cututtuka na iya faruwa a matakin ƙarshe. Saboda haka, ana ba da shawarar a sha alluran rigakafi kai tsaye ta hanyar diga ido, diga hanci, feshi da kuma allurar ruwan sha.