POULTRY

Chicks are fragile during the first few weeks. They need to be kept warm as they do not have the ability to auto regulate their temperature. The temperature of the brooder should be lowered over time until they are fully feathered and ready to go outdoors. Quail chicks, for example will be fully feathered before chickens.

Age / Brooding Temperature General Guide
0 to 1 week
93° to 95°F (33.9° to 35°C)

1 to 2 weeks
88° to 90°F (31.1° to 32.2°C)

2 to 3weeks
83° to 85°F (28.3° to 29.4°C)

3 to 4 weeks
78° to 80°F (25.6° to 26.7°C)

4 to 5 weeks
75°F (23.9°C)

5 to 6 weeks
70°F (21.1°C)

6 weeks and over Comfort Zone
50° to 70°F (10° to 21.1°C)

To keep chicks warm, different types of heating are available, the most common being a chick heat plate or a lamp. Each with its own pros and cons. Certain types of lamps can be a fire
hazard and to be avoided.
A brooder is necessary and this can be home made. The size would be according to the number of chicks you have. Over their first few weeks they increase in size very quickly. Quail chicks,
for example, will increase in size overnight. The brooder should be easy to clean, ventilated and big enough that the chicks can move away from any heat source. At an early age, they are experts at escaping and you will soon find them perching on the brooder edges if it doesn’t have some sort of grilled cover (also giving them a minimum protection from household pets).
Assuming that you don’t bring home the entire stock of your local pet shop, good examples would be a rabbit cage, even a sturdy big cardboard box with an open top. It should be kept draft free and in a pet controlled environment. For the first few days, for them to be able to get a good grip on the flooring and avoid injury through slipping, fine sandpaper, an old towel or cloths (with no loose threads) are handy and can be switched out to shavings, or organic pellets etc. when they start to be more active i.e. producing more droppings. Observing the chicks and their behaviour will enable early detection of any signs of motricity and digestive problems - see the medical section for an overview.

The maturing of each species of poultry is different. Adulthood in the case of chickens, is usually signified by the laying of their first egg and experiencing their first feather molt. As an example, this can start as early as 5-7 weeks for quail and 18 weeks for chickens. At this point, your poultry should ressemble adult birds.
Fully feathered young poultry is an ideal beginners’ choice to start off a poultry adventure. If good husbandry rules are followed, they are less likely at risk to fall ill.
To introduce young poultry to a mature and bonded flock should be a prepared step. You can protect the young with a division so that each group can see each other. Quail and some other species are territorial. For quail, for small flocks, this method could help: Step 1 - Remove all the quail from the cage and put into a different cage, ventilated spacious box, pet carrier for example, for a few hours. Step 2 - Reorganise the cage / aviary by moving around objects. Step 3 - Spray under the wings and vent with a 50/50 solution of white vinegar and water, avoiding the head and eyes. A cloth could be used soaked in this solution. Reinsert all the quail, including the young back into the cage / aviary. This method is frequently used to disorientate the birds and temporarily eliminate their odour.

Adult poultry will need time to adapt to their new environment. A ratio of rooster / hen should be specifically respected to avoid conflict between roosters. For example, for quail the ratio is 5-7 : 1.

It has become common to be able to adopt / purchase ex factory poultry and give them a new life. Research on their special needs would be advisable, as they often come from an environment which is not always ideal. Certain breeds have a short life span. This would be the case of meat birds. They have been bred to increase rapidly in size and weight. Their legs may not be able to support their weight. At this point, they may show signs of limping and pain.