Poultry farming glossary

Name: NEXTEKCI
Address: Quartier Commerce, Agnibilékrou, Indénié-Djuablin, CI
Telephone: +2250544832779
Price range: $$

169 chicken farming terms explained simply, with their French translation: from the day-old chick to the sale, including housing, feed, health and laying.

Hatchery and chicks

Chick boxIn French : Carton à poussins: Ventilated box in which day-old chicks travel from the hatchery to the farm. Open it as soon as it arrives, in the shade, and never stack it in full sun.
HatcheryIn French : Couvoir: Facility where hatching eggs are incubated until they hatch, and where the chicks are then sorted, counted and prepared for delivery. The NEXTEKCI hatchery is in Agnibilékrou.Learn more
BroodingIn French : Démarrage: The first two weeks, when chicks depend on the heat provided by the farmer. Good brooding decides a large part of the final result of the flock.Learn more
HatchIn French : Éclosion: The moment the chick breaks through the shell and leaves the egg, after about 21 days of incubation in the hen. It takes place in the hatcher, at the hatchery.
HatcherIn French : Éclosoir: Hatchery machine in which eggs spend the last days of incubation, without turning, until the chicks come out.
Setter (incubator)In French : Incubateur: Machine that keeps hatching eggs at a controlled temperature and humidity and turns them regularly during most of the incubation period.
IncubationIn French : Incubation: The period during which the embryo develops inside the egg under controlled heat. For hens it lasts about 21 days.
CandlingIn French : Mirage: Checking eggs during incubation against a bright light to remove clear eggs and dead embryos.
PlacementIn French : Mise en place: Putting the chicks into a house that has been prepared and heated in advance. They are placed close to water and feed, and their spread is then observed.Learn more
Hatching eggIn French : Œuf à couver: Fertile egg intended for incubation, not for eating. It is stored cool and clean, pointed end down, for a few days at most before setting.
NavelIn French : Ombilic (nombril): Point on the belly where the yolk sac was drawn into the body at hatch. A well-closed, dry navel is a sign of a good-quality chick.
Day-old chickIn French : Poussin d’un jour: Chick delivered within 24 to 48 hours of hatching. It still lives on the reserves of its yolk sac but must find water and warmth as soon as it arrives.Learn more
Pullet chickIn French : Poussine: Young female layer-type chick in its first weeks of life. It needs careful brooding, because its weight and uniformity prepare its future laying.Learn more
Chick qualityIn French : Qualité du poussin: The signs of a good chick: alert, dry down, bright eyes, smooth legs, closed navel, soft belly. Check it on arrival, box by box.Learn more
Chick receptionIn French : Réception des poussins: Receiving chicks at the farm: counting, checking quality and placing them quickly under the brooder. The house must be warm and the water ready before they arrive.Learn more
Crop fillIn French : Remplissage du jabot: Checking the chicks’ crops a few hours after placement: a full, soft crop shows they have found water and feed.Learn more
Yolk sacIn French : Sac vitellin: Remains of the egg yolk drawn in by the chick just before hatching. It feeds the chick for its first hours but does not replace water and feed.
SexingIn French : Sexage: Sorting day-old chicks into males and females at the hatchery. It is mainly done for layers, where only the females are kept.
HatchabilityIn French : Taux d’éclosion: Share of eggs set that produce a live chick. It measures the work of the hatchery, not of the farm.
Chick transportIn French : Transport des poussins: Journey from the hatchery to the farm in a ventilated vehicle, with no stops in the sun. In the heat of the day chicks dehydrate quickly, so collection is best early in the morning or late in the day.Learn more

Types of chicken

White broilerIn French : Chair blanc: Fast-growing white chicken raised for meat and usually sold between 5 and 7 weeks of age. It needs good-quality feed and careful heat management.Learn more
Cockerel (rooster)In French : Coq: Adult male bird. In layer flocks producing table eggs it is not needed: hens lay without a male.
CockerelIn French : Coquelet: Young male, often of a layer type, raised for meat and sold young. It grows more slowly than a broiler but sells easily at markets.
Naked neckIn French : Cou nu: Chicken with a featherless neck. This trait helps it to lose heat, which makes it popular in hot climates.Learn more
Barred greyIn French : Gris barré: Chicken with grey and white barred plumage, from the coloured chicken family. It looks like the traditional village bird and sells well at markets.Learn more
HybridIn French : Hybride: Chicken from modern genetic selection that combines the look and hardiness of a coloured chicken with faster growth than the local bird.Learn more
Brown layerIn French : Pondeuse rousse: Red-brown hen bred to lay brown-shelled eggs. Well managed, she lays for more than a year. Well-known benchmarks: Novogen Brown, ISA Brown.Learn more
Village chickenIn French : Poulet bicyclette: Name used in Côte d’Ivoire for the local chicken that roams freely around homes. Hardy and valued for its firm meat, it grows slowly.
BroilerIn French : Poulet de chair: Chicken raised only for its meat. The term covers fast-growing white broilers and slower-growing coloured chickens.Learn more
Coloured chickenIn French : Poulet de couleur: Meat chicken with red, black, grey or barred plumage that grows more slowly than the white broiler. Hardier, it suits open-sided houses and outdoor runs well.Learn more
PulletIn French : Poulette: Young female layer from the end of brooding until the start of lay. Steady growth during this stage determines the quality of the whole laying period.Learn more
HardinessIn French : Rusticité: A chicken’s ability to cope with heat, feeding variations and simple farming conditions without losing too much performance.
StrainIn French : Souche: Line of chickens bred for a precise purpose: fast meat production, coloured chicken or egg laying. Well-known benchmarks: Cobb 500 and Ross 308 for white broilers, Hubbard (Redbro, JA) for coloured birds, Novogen Brown and ISA Brown for layers.

Housing and equipment

DrinkerIn French : Abreuvoir: Equipment that gives birds access to water. There must be enough of them, set at the right height and washed every day.Learn more
Bell drinkerIn French : Abreuvoir à cloche: Round hanging drinker supplied continuously through a pipe. The rim is set at the height of the birds’ backs to limit splashing onto the litter.Learn more
Fount drinkerIn French : Abreuvoir siphoïde: Small manual drinker made of a tank and a base, widely used during brooding. It is filled by hand and must be washed every day.Learn more
Chick feeder trayIn French : Assiette de démarrage: Flat tray placed on the floor to serve feed in the first days so that chicks find it easily. It is gradually replaced by feeders.Learn more
Open-sided houseIn French : Bâtiment ouvert: Poultry house with low walls topped by wire mesh and curtains, where air moves naturally. It is the most common design in Côte d’Ivoire.Learn more
Circulation fanIn French : Brasseur d’air: Fan that creates an air current over the birds to help them lose heat. It supports natural ventilation during the hottest hours.Learn more
Brooder guardIn French : Cercle de démarrage (garde): Low surround placed in a circle around the brooder to keep chicks close to heat, water and feed. It is widened every day and then removed.Learn more
Roof overhangIn French : Débord de toit: Part of the roof that extends beyond the walls. When wide enough, it shields the birds from direct sun and driving rain.Learn more
Stocking densityIn French : Densité: Number of birds per square metre of floor. In an open-sided house in a hot climate, overstocking increases heat, litter moisture and mortality.Learn more
BrooderIn French : Éleveuse: Heat source hung above the chicks during brooding (gas, electricity or charcoal). The way chicks spread out beneath it shows whether the temperature is right.Learn more
GeneratorIn French : Groupe électrogène: Machine that produces electricity during a power cut. It is essential if heating, the water pump or fans depend on mains power.Learn more
Relative humidityIn French : Humidité relative: Amount of water vapour in the air. Combined with heat, high humidity stops birds from cooling themselves by panting and makes the litter wet.Learn more
Roof insulationIn French : Isolation de toiture: Material fitted under the roof sheets to limit the heat radiating down onto the birds. An insulated or white-painted roof clearly lowers the temperature inside the house.Learn more
LitterIn French : Litière: Layer of wood shavings, rice husks or straw spread over the floor. It must stay dry and loose: wet litter encourages coccidiosis and leg problems.Learn more
FeederIn French : Mangeoire: Equipment that holds the feed. Its rim is set at the height of the birds’ backs, and it is only partly filled to avoid waste.Learn more
East-west orientationIn French : Orientation est-ouest: Siting the house with its length running east to west. The sun then falls mostly on the roof rather than the sides, which keeps the house cooler.Learn more
Outdoor runIn French : Parcours: Fenced outdoor area where coloured chickens can go out during the day. It must offer shade and be kept clean so that it does not become a source of disease.Learn more
Nipple drinkerIn French : Pipette: Nipple drinker fitted to a water line: the bird drinks by touching the pin. Water stays clean and litter stays dry, as long as the height and pressure are set correctly.Learn more
Nest boxIn French : Pondoir: Box lined with clean litter where hens come to lay. It must be in place before the start of lay to prevent floor eggs.Learn more
Water tankIn French : Réservoir d’eau: Tank that stores the farm’s water. Placed in the shade and covered, it keeps the water cooler; a reserve of several days protects against supply cuts.Learn more
Side curtainIn French : Rideau (bâche): Sheet fitted along the sides of an open-sided house. It is closed at night and during brooding, and opened in the heat of the day to let air through.Learn more
Min-max thermometerIn French : Thermomètre mini-maxi: Thermometer that records the lowest and highest temperatures of the day. Placed at bird height, it reveals nights that are too cool and afternoons that are too hot.Learn more
VentilationIn French : Ventilation: Replacing the air in the house to remove heat, moisture and ammonia. In an open-sided house it relies on orientation, height, curtains and sometimes circulation fans.Learn more

Feed and water

Amino acidsIn French : Acides aminés: Building blocks of protein. Lysine and methionine are the most closely watched in poultry: a shortage slows growth and laying.
Complete feedIn French : Aliment complet: Ready-to-use feed that covers all the bird’s needs at its stage of growth, with nothing added. It is the safest option for a beginner.Learn more
Grower feedIn French : Aliment croissance: Feed that follows the starter, while the bird builds its frame and muscle. It is slightly lower in protein and higher in energy.Learn more
Starter feedIn French : Aliment démarrage: The chick’s first feed, high in protein and presented as fine crumbs. It supports the very fast growth of the first weeks.Learn more
Finisher feedIn French : Aliment finition: Last feed given to meat birds before sale. High in energy, it supports weight gain; it must respect the withdrawal period of any treatment.Learn more
Layer feedIn French : Aliment pondeuse: Feed for hens in lay, rich in calcium to form the eggshell. It is given from the start of lay, never to young pullets.Learn more
Pre-lay feedIn French : Aliment pré-ponte: Transition feed given for a few weeks before the first eggs. It builds up the pullet’s calcium reserves.Learn more
ChlorinationIn French : Chloration: Treating water with chlorine to kill germs. It is stopped before and after vaccination in the drinking water, because chlorine destroys the vaccine.Learn more
ConcentrateIn French : Concentré: Mixture rich in protein, minerals and vitamins that the farmer completes with maize according to a precise formula. A mixing error costs performance.Learn more
Oyster shell gritIn French : Coquillage (calcium): Crushed shells that supply calcium. Given to layers as a supplement in the late afternoon, they improve shell strength.
Drinking waterIn French : Eau de boisson: The first nutrient for poultry: a bird drinks about twice as much as it eats, and more in hot weather. It must be clean, cool and available day and night.Learn more
ElectrolytesIn French : Électrolytes: Mineral salts added to water to help birds cope with severe heat or transport. They are used as directed by the manufacturer or the veterinarian.Learn more
Metabolisable energyIn French : Énergie métabolisable: Share of the energy in feed that the bird can actually use. It is shown on the label and must match the stage of production.
Fish mealIn French : Farine de poisson: Source of animal protein sometimes used in feed. Quality varies, and it can taint meat or eggs if used in excess.
Feed wastageIn French : Gaspillage d’aliment: Feed lost into the litter because feeders are too low or too full, or eaten by rodents. It directly worsens the feed conversion ratio.Learn more
PelletIn French : Granulé: Feed pressed into small cylinders. Birds eat it faster and sort it less than mash.
MaizeIn French : Maïs: Staple cereal in poultry feed in Côte d’Ivoire and the main source of energy. It must be well dried and free of mould.
CrumbleIn French : Miette: Pellet broken into small pieces that suit a chick’s beak. It is the usual form of starter feed.
MycotoxinsIn French : Mycotoxines: Toxins produced by moulds on badly stored maize or meals. Even when invisible, they reduce growth, laying and immunity.
PremixIn French : Prémix: Concentrated blend of vitamins, minerals and trace elements added to feed in small amounts. It is essential when farmers mix their own feed.
Crude proteinIn French : Protéine brute: Protein content of a feed, shown on the label. It is higher in starter feed than in finisher feed.
Water-to-feed ratioIn French : Rapport eau/aliment: Amount of water drunk compared with the amount of feed eaten. A sudden drop in water intake is often the first sign of a problem.Learn more
Feed storageIn French : Stockage de l’aliment: Keeping feed bags in a dry, airy, rodent-proof store, on pallets and away from the walls. Feed should be used quickly, within a few weeks at most.
Soybean mealIn French : Tourteau de soja: What remains of soya beans after the oil is extracted; the main source of plant protein in poultry feed.
Feed changeoverIn French : Transition alimentaire: Switching from one feed to the next (starter, grower, finisher). The two feeds are mixed over a few days to avoid a drop in intake.Learn more

Health and biosecurity

Antimicrobial resistanceIn French : Antibiorésistance: Loss of effectiveness of antibiotics caused by overuse or misuse. An antibiotic should only be given on a veterinarian’s prescription, never “just in case”.Learn more
Post-mortem examinationIn French : Autopsie: Examination of dead or sick birds by the veterinarian to find the cause of a problem. Bringing fresh birds allows a more reliable diagnosis.Learn more
BiosecurityIn French : Biosécurité: All the rules that stop germs entering or leaving the farm: fencing, footbath, clean clothing, limited visitors, cleaning and rodent control.Learn more
Infectious bronchitisIn French : Bronchite infectieuse: Highly contagious viral respiratory disease: coughing, rattling breath, watery eyes. In layers it can cause a drop in lay and misshapen eggs.Learn more
Fowl choleraIn French : Choléra aviaire: Bacterial disease that mainly affects adult birds: sudden deaths, purple combs, greenish diarrhoea. The veterinarian confirms it and decides on treatment.Learn more
CoccidiosisIn French : Coccidiose: Intestinal disease caused by a parasite that multiplies in wet litter. Signs: hunched birds, bloody or orange droppings, slower growth.Learn more
ColibacillosisIn French : Colibacillose: Infection caused by the E. coli bacterium, often linked to dirty water, wet litter or poor ventilation. It often complicates respiratory diseases.Learn more
Infectious coryzaIn French : Coryza infectieux: Bacterial respiratory disease: swollen face and eyes, foul-smelling nasal discharge. It spreads quickly on farms that keep birds of different ages together.Learn more
HeatstrokeIn French : Coup de chaleur: Severe form of heat stress, when birds can no longer get rid of their body heat. It can kill the heaviest birds within a few hours.Learn more
Withdrawal periodIn French : Délai d’attente: Time that must pass between the last treatment and the sale of meat or eggs. It is shown on the product leaflet or the veterinarian’s prescription.Learn more
Rodent controlIn French : Dératisation: Controlling rats and mice, which eat feed, damage equipment and carry disease. It is carried out continuously and during every downtime.Learn more
DisinfectionIn French : Désinfection: Applying a disinfectant to a house and equipment that have already been washed. On a dirty surface, disinfectant is of little use.Learn more
Carcass disposalIn French : Élimination des cadavres: Collecting dead birds several times a day, then disposing of them by deep burial or burning, away from the houses. Never throw carcasses to dogs or into a river.Learn more
DroppingsIn French : Fientes: Poultry faeces. Their appearance (colour, consistency, presence of blood) gives daily information about the health of the flock.Learn more
Avian influenzaIn French : Grippe aviaire: Highly contagious viral disease that can kill a large part of a flock within days. Any sudden, abnormal mortality must be reported to the veterinary services without delay.Learn more
Gumboro disease (IBD)In French : Gumboro: Viral disease of young chickens that destroys the organ responsible for their immune defences. Birds that survive remain more vulnerable to other diseases.Learn more
PantingIn French : Halètement: Rapid open-beak breathing by which a bird gets rid of heat. When a large part of the flock is panting, increase airflow, cool the water and stop disturbing the birds.Learn more
Marek’s diseaseIn French : Maladie de Marek: Viral disease that causes paralysis and tumours, mainly in layers. At the NEXTEKCI hatchery only brown layer chicks are vaccinated against Marek’s disease; other chicks are vaccinated on the farm according to the local zone veterinarian’s protocol.
Newcastle diseaseIn French : Maladie de Newcastle: Serious and widespread viral disease: breathing problems, green diarrhoea, twisted neck, high mortality. Prevention relies on vaccination planned by the veterinarian and on biosecurity.Learn more
MycoplasmosisIn French : Mycoplasmose: Chronic respiratory disease: sneezing, rattling breath, slower growth. It gets worse with dust, ammonia and temperature changes.Learn more
CleaningIn French : Nettoyage: Removing the litter, scraping, and washing the house and equipment with water and detergent after each flock. This is the step that removes most germs.Learn more
External parasitesIn French : Parasites externes: Lice, mites and fleas living on the birds or in cracks in the house. They cause irritation, weaken the birds and reduce laying.Learn more
FootbathIn French : Pédiluve: Tray of disinfectant at the entrance of each house in which boots are dipped. It must be refreshed often to remain effective.Learn more
Feather peckingIn French : Picage: Behaviour in which birds pull out each other’s feathers, which can lead to cannibalism. Heat, overcrowding, excessive light or an unbalanced feed encourage it.Learn more
Leg problemsIn French : Problèmes de pattes: Lameness and deformed legs, common in fast-growing broilers. Wet litter, an unbalanced feed or overcrowding make them worse.Learn more
SalmonellosisIn French : Salmonellose: Diseases caused by salmonella bacteria (pullorum disease, fowl typhoid). Some can pass to humans through undercooked meat or eggs, so hygiene is essential.Learn more
Hygiene lockIn French : Sas sanitaire: Small area at the house entrance for changing boots and clothes and washing hands before going in to the birds.Learn more
Heat stressIn French : Stress thermique: Condition of a bird that is too hot: it pants, holds its wings away from its body, eats less and drinks more. In hot climates it is the leading cause of lost performance.Learn more
VaccinationIn French : Vaccination: Protecting birds against a disease with a vaccine. At the NEXTEKCI hatchery only brown layer chicks are vaccinated against Marek’s disease; other chicks are vaccinated on the farm according to the local zone veterinarian’s protocol.Learn more
Vaccination in drinking waterIn French : Vaccination dans l’eau: Method in which the vaccine is mixed into the drinking water. The water must be chlorine-free and the birds slightly thirsty so that the whole flock drinks the vaccine quickly.Learn more
Fowl poxIn French : Variole aviaire: Viral disease that forms scabs on the comb, wattles and around the eyes. It is spread by mosquitoes, which is why it is common in the rainy season.Learn more
DewormingIn French : Vermifugation: Treatment against intestinal worms, mainly useful for layers and birds kept on outdoor runs. The product and timing are decided with the veterinarian.Learn more
Zone veterinarianIn French : Vétérinaire de zone: Veterinarian who follows the farms in an area and knows which diseases are present there. He or she sets the vaccination programme and prescribes treatments.Learn more
Downtime (sanitary break)In French : Vide sanitaire: Period during which the cleaned and disinfected house stays empty and closed before the next flock arrives, to break the cycle of germs. Allow at least two weeks, and longer after a disease outbreak.Learn more

Growth and performance

Selling ageIn French : Âge de vente: Age at which the flock is sold. Keeping birds too long increases the feed used per kilo produced; selling too early reduces weight.Learn more
Coefficient of variation (CV)In French : Coefficient de variation (CV): Measure of the spread of weights within a flock, expressed as a percentage. The lower it is, the more uniform the flock.Learn more
Water intakeIn French : Consommation d’eau: Litres of water drunk each day by the flock, read from a meter or the tank. It rises sharply with heat and falls as soon as a disease begins.Learn more
Growth curveIn French : Courbe de croissance: Change in average weight week by week, compared with the strain’s targets. A drop below the curve signals a feed, water, heat or health problem.Learn more
Average daily gain (ADG)In French : Gain moyen quotidien (GMQ): Average weight gained by a bird each day over a given period. It is calculated from two weighings.Learn more
UniformityIn French : Homogénéité: Share of birds whose weight is within plus or minus 10% of the average weight. A uniform flock is easier to sell and, in pullets, comes into lay together.Learn more
Feed conversion ratio (FCR)In French : Indice de consommation (IC): Kilos of feed eaten divided by kilos of live weight produced. The lower it is, the less feed was needed to produce one kilo of chicken.Learn more
Production efficiency factor (EPEF)In French : Indice de production: Overall score for a broiler flock that combines weight, age, liveability and feed conversion ratio. It is used to compare flocks with each other.Learn more
MortalityIn French : Mortalité: Number of birds that die, recorded every day and expressed as a percentage of the number placed. A sudden rise is a warning sign that justifies calling the veterinarian.Learn more
Weekly weighingIn French : Pesée hebdomadaire: Weighing a sample of birds taken from several places in the house each week, on the same day and at the same time. It tracks growth and uniformity.Learn more
Target weightIn French : Poids cible: Weight that the flock should reach at a given age according to the strain’s targets. In pullets it determines the start of lay and the peak.Learn more
Live weightIn French : Poids vif: Weight of the bird while alive, before slaughter. It is the basis for calculating the feed conversion ratio and for many sales.Learn more
Dressing percentageIn French : Rendement carcasse: Weight of the oven-ready carcass divided by the live weight. For a broiler it is around 70%.Learn more
LiveabilityIn French : Viabilité: Share of birds placed that are still alive at the end of the flock. It is the opposite of cumulative mortality.Learn more

Laying and eggs

Egg size gradeIn French : Calibre: Grading of eggs by weight (small, medium, large, very large). The first eggs are small; size increases as the hen gets older.Learn more
EggshellIn French : Coquille: Calcium shell of the egg. Its strength depends on dietary calcium, the age of the hen and heat: in very hot weather shells become thinner.Learn more
Laying curveIn French : Courbe de ponte: Change in the laying rate week by week: rapid rise, peak, then slow decline. It is compared with the strain’s targets to spot problems.Learn more
Onset of layIn French : Entrée en ponte: Period when pullets lay their first eggs, at around 18 to 20 weeks for brown layers. Weight, lighting and feed must be ready in time.Learn more
Egg massIn French : Masse d’œufs: Total weight of eggs produced per hen over a period. It combines the number of eggs and their size.Learn more
Sexual maturityIn French : Maturité sexuelle: The point at which a pullet becomes able to lay. It depends mainly on body weight and day length.Learn more
MoultIn French : Mue: Natural replacement of feathers, during which a hen lays little or not at all. Severe stress (heat, lack of water) can trigger an early moult.Learn more
Table eggIn French : Œuf de consommation: Egg intended for eating, laid by hens kept without males. It is collected several times a day and stored in a cool place away from the sun.Learn more
Cracked eggIn French : Œuf fêlé: Egg with a split shell. It keeps poorly and lets germs in; a rising proportion signals a calcium, age or collection problem.Learn more
Dirty eggIn French : Œuf sale: Egg soiled with droppings or dirt. Clean nest boxes and frequent collection reduce them; eggs should not be washed with water but brushed dry.
Floor eggsIn French : Œufs au sol: Eggs laid in the litter instead of the nest box. Dirtier and more often broken, they are avoided by fitting nest boxes before the first eggs.Learn more
Laying persistencyIn French : Persistance de ponte: Ability of a flock to stay at a good laying level for a long time after the peak. It depends on feed, health and heat management.Learn more
Peak of layIn French : Pic de ponte: The point at which the laying rate reaches its highest level, a few weeks after the start of lay. A low or late peak often reflects pullets that were too light.Learn more
Egg trayIn French : Plateau alvéolé: Tray with cups that holds eggs pointed end down. It is used for collection, storage and sale.
Lighting programmeIn French : Programme lumineux: Number of hours of light per day, natural and artificial, set according to the age of pullets and layers. Day length should never be increased while pullets are being reared.Learn more
Egg collectionIn French : Ramassage des œufs: Gathering eggs from the nest boxes, several times a day in hot climates. Frequent collection limits broken, dirty or brooded eggs.Learn more
Culling (spent hens)In French : Réforme: Removing and selling hens at the end of lay, when they no longer lay enough to pay for their feed. Non-laying hens are also culled during the laying period.Learn more
Laying rateIn French : Taux de ponte: Number of eggs collected in a day divided by the number of hens present, as a percentage. It is the daily indicator of the health of a laying flock.Learn more

Sales and management

SlaughterIn French : Abattage: Killing chickens to sell as meat, followed by bleeding, scalding, plucking and evisceration. It must be carried out under strict hygiene conditions.Learn more
DepreciationIn French : Amortissement: Spreading the cost of buildings and equipment over the years they are used. It must be included in the cost of each flock.Learn more
Flock (batch)In French : Bande: Group of birds of the same age, placed together and raised together until sale or culling. Each flock has its own accounts and its own record sheet.Learn more
Cold chainIn French : Chaîne du froid: Keeping meat chilled or frozen without interruption from slaughter to the customer. A single break is enough to spoil the product, especially in a hot climate.Learn more
Fixed costsIn French : Charges fixes: Costs that do not depend on the number of birds raised: buildings, equipment, permanent wages. The more flocks per year, the less they weigh on each bird.Learn more
Variable costsIn French : Charges variables: Costs that rise with flock size: chicks, feed, litter, veterinary products, energy. Feed is by far the largest share.Learn more
Production costIn French : Coût de production: Total costs of a flock divided by the number of kilos or birds sold. Knowing it allows a selling price to be set that leaves a margin.Learn more
Catching and loadingIn French : Enlèvement: Catching and loading the birds that have been sold. It is done calmly, in the cool hours or at night, holding each bird by both legs or by the body.Learn more
EviscerationIn French : Éviscération: Removing the internal organs from the carcass after plucking. It is done without piercing the gut, to avoid contaminating the meat.Learn more
Daily record sheetIn French : Fiche journalière: Sheet filled in every day: deaths, feed given, water drunk, temperatures, observations. Without it, it is impossible to understand what happened in a flock.Learn more
End of flockIn French : Fin de bande: Final stage of a flock: sale, catching, a full review of the results, then preparation for cleaning and downtime.Learn more
Margin per flockIn French : Marge par bande: Difference between what the flock earned and everything it cost. It is the farmer’s real result and should be worked out at the end of every flock.Learn more
Feed withdrawalIn French : Mise à jeun: Removing feed a few hours before slaughter while leaving water available. The gut empties, which gives a cleaner carcass.Learn more
Production scheduleIn French : Planning de production: Calendar of chick arrivals, sales and downtimes, house by house. It allows regular sales and timely chick orders.Learn more
PluckingIn French : Plumaison: Removing the feathers after scalding in hot water, by hand or by machine. Water at the right temperature avoids damaging the skin.Learn more
Frozen chickenIn French : Poulet surgelé: Chicken that has been slaughtered, prepared and then quickly frozen at a very low temperature. It keeps for several months as long as the cold chain is never broken.Learn more
Farm registerIn French : Registre d’élevage: Official farm record book listing the origin of the birds, arrivals and departures, treatments, vaccinations and veterinary visits.Learn more
Break-even pointIn French : Seuil de rentabilité: Level of sales at which the flock covers all its costs. Below it the farmer loses money; above it, he or she starts to make a profit.Learn more
DashboardIn French : Tableau de bord: Summary of the farm’s key figures (mortality, weight, feed conversion ratio, laying, margin) reviewed regularly to make quick decisions.Learn more
All-in, all-outIn French : Tout plein, tout vide: Practice of placing all the birds in a house on the same day and removing them all together. It prevents diseases passing from one flock to the next.Learn more
TraceabilityIn French : Traçabilité: Ability to trace the origin and history of a flock: hatchery, feed, treatments, slaughter date, customers. It reassures buyers and makes inspections easier.Learn more
Live saleIn French : Vente en vif: Selling chickens alive, by weight or per bird, at markets or to traders. It avoids slaughter but requires good negotiation of timing and price.Learn more