Chicken temperature and health monitoring
Monitoring the temperature of the cage is done regularly with an accurate thermometer. Followed by monitoring for signs of heat stress in chickens. Signs of heat stress such as rapid breathing, lethargy, or decreased appetite. Good temperature control in the chicken coop during El Niño is an important step in protecting the health and welfare of the chickens. In addition, it is important to monitor weather conditions and monitor El Niño developments using information from the BMKG website.
Feed and drinking water management
During the El Niño season, changes in diet and the availability of feed and drinking water can be a problem for chickens, some management and mitigation strategies that can be used to address the impacts include:1. Monitoring of feed availability:
During El Niño, erratic rainfall or periods of drought can reduce the availability of greens and natural feed for the chickens. Regularly check the availability of the stock house to ensure sufficient feed.
Changes in schedule and diet will affect feed composition both in quality and quantity of feed. changes to the appropriate feeding schedule must consider the nutritional value needed to maintain the growth and health of the chickens.
At extreme temperatures, the chicken's appetite can decrease. Good feed in terms of digestibility makes the chickens still get enough nutrition.
Extreme temperatures will cause environmental humidity to rise so that feed storage must be considered so that the growth of fungi or microorganisms that can affect quality can be suppressed.
Based on the Fatwa of the Indonesian Ulema Council (MUI) Number 12 of 2009 concerning Halal Slaughter Certification Standards, halal animal slaughter is carried out with the intention of slaughtering for Allah SWT and chanting Allah's names or reciting tasmiyah (Bismillahi Allahu Akbar). Halal animal slaughter is done by flowing blood through cutting the food channel (mari'/esophagus), the respiratory tract/throat (hulqum/trachea), and two blood vessels (wadajain/jugular vein and carotid artery). Halal animal slaughter is done once and quickly. Juleha must ensure that there is blood flow and/or movement of the animal as a sign of the animal's life (hayah mustaqirrah) before the animal is slaughtered, especially animals that are stunned before being slaughtered. Juleha must ensure that the death of the animal is caused solely by the slaughter, not as a result of stunning or scalding the poultry. Before beheading, separating the legs and skinning the slaughtered animal, the juleha must ensure that the animal is completely dead.
The third thing to pay attention to is the place for handling meat. The sacrificial committee needs to pay attention to the people who handle the meat to keep it clean, especially their hands. When handling meat, you should not eat, drink or smoke. Places where meat is handled must be kept clean. The place for handling meat is separate from the place for slaughtering sacrificial animals. Meat that has been cut is stored in a container, for example a clean box or basin or bucket. The place for cutting meat should not be on a wooden block or on the floor, preferably using a table. The sacrificial committee must provide ice or polyethylene (PE) plastic to pack the meat. Please note that plastic bags for meat must be separated from the offal to avoid cross contamination. It is highly recommended that the plastic used for bagging meat or innards is transparent plastic.
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