Pastured Poultry Production

Pastured Poultry Production

Overview

  • Presented by Jannette R. Bartlett from Tuskegee University.

  • Focus on raising poultry in open bottom pens placed directly on pasture.

  • Pens are moved to a fresh area of pasture daily, which integrates well with other farm enterprises.

What is Pastured Poultry?

  • Definition: Raising poultry in open bottom pens that are placed directly on pasture. Common types of poultry include:

    • Chickens

    • Turkeys

    • Ducks

  • The droppings (feces) of these birds serve to provide nutrients for:

    • Grass

    • Forage

    • Food crops

Why Choose Pastured Poultry?

  • Initial Steps:

    • Can start with a small capital investment and gradually increase scale.

    • High consumer demand in certain areas for farm-fresh products, leading to potential extra income.

  • Consumer Trends:

    • Increased interest in food products perceived to be naturally produced in a healthy environment.

    • Perceptions about pastured poultry products include:

    • Healthier

    • Tastier

    • Higher in important nutrients

    • Support for the environment

    • Better animal welfare

  • Price Premium:

    • Pasture-raised products are generally sold at premium prices.

    • Consumers willing to pay more believing in better nutritional quality of these products.

    • Research by Fanatico et al. (2002) indicates that:

    • Meat from pasture-raised poultry has:

      • 21% less total fat

      • 30% less saturated fat

      • 28% fewer calories

      • Higher levels of n-3 fatty acids and vitamin A

  • Operational Advantages:

    • One person can run a pastured poultry business.

    • Attraction of poultry customers can support sales of other farm products, such as:

    • Vegetables

    • Fruits

Financial Considerations

  • Potential Earnings:

    • Initial profits may be low, but as experience and production levels increase, so do profits.

    • Some individuals might raise poultry primarily for family and friends.

  • Indirect Benefits:

    • Improving soil fertility

    • Increasing farm diversity

    • Fostering family work ethics

    • Encouraging community involvement

    • Enhancing lifestyles

Getting Started

  • Land Requirements:

    • Ensure sufficient land space, either pasture or large backyard, for daily pen movement.

    • Important to not return pens to the same area until grass has regrown.

  • Pen Design:

    • Pens should be easy to move; most producers adopt variations of the Salatin pen design.

    • Recommended size dimensions: 12ft x 10ft x 2ft, capable of housing 75 to 100 chickens based on breed.

Building Pens

  • Materials:

    • Construction Materials:

    • Inexpensive wood

    • Sheet metal or plastic

    • Chicken wire

    • Lightweight cedar (cost-effective, non-toxic, rot-resistant)

      • Note: Cedar holds nails less securely than pine; construction adhesive recommended at joints.

    • Roofing Options:

    • Corrugated aluminum roofing

    • Tarp, canvas, or lumber wrap coverings recommended to keep out predators and provide shelter from inclement weather.

    • Some producers opt to add wheels for easy movement.

Ordering Chickens

  • Timing:

    • Best to order chicks during mild weather.

  • Hatchery Selection:

    • Locate a reputable hatchery and understand the hatching regime for scheduling.

    • Chicks can be shipped or picked up.

Choosing a Breed

  • Standard Breed:

    • Cornish Rock: Fast-growing, can reach 4-5 lbs in 7-8 weeks but is less hardy than other breeds.

  • Other Notable Breeds:

    • Rhode Island Red: A dual-purpose breed that is hardy and can withstand harsh weather, albeit with slower growth.

Brooding

  • Setup Requirements:

    • Prepare a brooding space prior to ordering chicks.

    • Essential equipment includes:

    • Heat lamps

    • Bedding material

    • Feeders

    • Waterers

  • Homemade Brooders:

    • Options include cardboard boxes or old water drums.

Caring for Chicks

  • Space Recommendations:

    • About 60 ft² per 50 chicks recommended.

  • Conditions:

    • Ensure they are kept warm and dry.

    • Withdraw heat gradually each week as chicks mature.

  • Nutrition:

    • Feed chicks a starter ration until they are ready for pasture.

Going Out to Pasture

  • Transitioning Chicks:

    • When chicks are 7-8 weeks old, they are moved to pasture pens.

    • Transfer should occur during cooler parts of the day to minimize stress.

  • Feeding:

    • Chickens naturally forage for:

    • Grass seeds

    • Insects

    • Worms

    • Other materials found in pasture.

    • Supplement with poultry feed, or opt for organic feed if desired. Mix own feed from ingredients available at the feed store.

On-Farm Processing

  • Timing for Processing:

    • Birds are ready for processing after 7-8 weeks.

    • Ensure access to a good water source for cleaning carcasses thoroughly.

  • Processing Methods:

    • Use of 'killing cones' nailed to the trunk of a tree with a zinc sheet for blood collection in a bucket.

    • Alternatively, a structure with posts and boards can be constructed for processing.

  • Equipment:

    • Electric scalder available; however, a large pot can be employed to boil water as needed.

    • Small and larger de-feathering machines available for processing efficiency.

  • Eviscerating:

    • If a stainless steel table is available, use it; alternatively, a table covered with plastic can suffice.

    • After evisceration, rinse carcasses thoroughly before chilling.

  • Chilling Requirements:

    • Carcasses should be chilled to approximately 40°F before packaging.

    • Recommended method: Use a bucket of ice water to chill carcasses as rapidly as possible after processing.

Packaging and Storage

  • Ensure carcasses are properly packaged and stored in a manner ready for pickup after chilling to maintain quality.