Royal Chicken Feeding Management

Royal chicken, also known as the lady chicken or royal pheasant, is a small and unique breed native to the United Kingdom. These birds are characterized by their compact size, striking appearance, and vibrant plumage that resembles a phoenix crown. Their feathers are typically blue and white with intricate patterns, making them visually stunning. In addition to their beauty, royal chickens are prized for their lean meat, which is both delicious and nutritious. As a low-fat, high-protein poultry, they have become a popular choice among farmers and consumers alike. Understanding the living habits, incubation process, and breeding techniques of these birds is essential for successful rearing. Royal chickens are highly adaptable, resilient to cold, and have a strong appetite, which allows them to grow quickly. They are generally calm and social, often approaching humans without fear. This friendly nature makes them easy to handle. However, their flying ability is limited, and they prefer sunny areas. In terms of egg production, royal pheasants lay between 120 to 160 eggs per year, with each egg weighing approximately 40 grams. The eggs are white and have a distinct odor. The fertilization rate is usually around 90%, though it may drop slightly in winter. Since these birds are not strong enough to sit on their eggs, artificial incubation using an electric machine is recommended. The incubation period lasts 21 days, and several key techniques can improve hatching success. First, the eggs should be disinfected before incubation. They can be stored at room temperature (13–15°C) for up to 5–7 days and then soaked in a 0.02% potassium permanganate solution for 2 minutes. Temperature and humidity control during incubation are crucial: the temperature should be maintained at 37.8–38.0°C from day 1 to 18, and reduced to 37.0°C on day 19. Humidity should be around 60% for the first 18 days and increased to 70% for the last three days. Regular turning of the eggs every 2–3 hours helps ensure even development, and dead embryos should be removed on days 5–7. After hatching, proper brooding is essential. Pheasants are commonly raised in open-air houses with litter flooring. Before introducing chicks, the brooding area must be thoroughly cleaned and disinfected. Walls and floors should be washed with water, treated with lime or caustic soda, and fumigated with formaldehyde if necessary. Feeding trays and drinkers need to be sanitized, and the litter should be dried and sprayed with disinfectant. Temperature management is critical during brooding. Chicks require a warm environment, starting at 32°C for the first two days and gradually decreasing by 1°C every two days. At 21–30 days old, the temperature should be kept at 22°C. Humidity should be maintained at 60–65% for the first week and then lowered to 50–60%. Clean, warm water should always be available, and antibiotics like gentamycin can be added to prevent diseases. Lighting plays a role in chick development. For the first seven days, 22 hours of light per day is ideal, followed by 16 hours from day 8 to week 5, and natural light thereafter. Proper management includes regular feeding, hygiene, and observation of the flock’s health. Chicks should be grouped carefully, and the density should be adjusted as they grow. For breeder management, selecting healthy males and females is vital. Males should be active and vigorous, while females should be alert and well-proportioned. Breeding chickens are fed twice daily, while laying hens receive additional protein-rich feed. Light exposure is important for laying hens, and a balanced male-to-female ratio ensures optimal reproduction. Disease prevention is a key aspect of raising royal chickens. Vaccinations against Newcastle disease, infectious bursal disease, and fowlpox are essential. Preventive treatments for coccidiosis and other infections include medicated feed and deworming. Maintaining clean living conditions and monitoring the flock regularly can help prevent outbreaks and ensure the health of the birds.

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