CHSE Odisha Vocational Poultry Farming study plan

List the notifiable poultry diseases of India (Newcastle disease, avian influenza, infectious bursal disease, fowl pox, Marek's disease, coccidiosis) and state the causative agent, key clinical sign and one control measure for each

Distinguish vaccination from biosecurity by writing a one-line definition of each and giving three farm practices that belong to each category

Explain the difference between a maintenance ration and a production ration, and identify the crude protein and metabolisable energy ranges for chick, grower, layer and broiler diets

Name the six classes of nutrients and give one poultry feed ingredient that is a major source of each, including a cereal, an oilseed cake, and a mineral supplement

Draw the vaccination schedule for a layer flock from day-old to 18 weeks, noting the route of administration for each vaccine

Calculate the crude protein content of a two-ingredient mash given the inclusion rate and protein percentage of each ingredient

Explain the purpose of each feed additive class (antibiotic growth promoter alternatives, toxin binder, coccidiostat, vitamin premix) and one risk of misuse

Describe the routes of disease transmission on a poultry farm (airborne, faecal-oral, fomite, vertical) and match two biosecurity measures to each route

Outline the steps of a post-mortem examination and state which findings should prompt a call to the veterinary officer

Explain why antibiotic residues and withdrawal periods matter for egg and meat sale, and state a typical withdrawal period for a common poultry antibiotic

Label the parts of a fertile egg and describe the development of the embryo at days 7, 14 and 18 of incubation

Compare natural and artificial incubation on turning, temperature, humidity and ventilation, and state the standard setter and hatcher settings

Explain candling, and describe how to identify infertile, early-dead, and late-dead embryos and what each implies for breeder management

Describe brooding management for the first 14 days: brooder temperature schedule, floor-space, feeder and waterer space, and the signs of correct brooding temperature

Distinguish the rearing practices for layer growers and for replacement pullets, including light control and restricted feeding to hit target body weight

Build a broiler performance table showing target body weight, feed intake, feed conversion ratio and mortality for weeks 1 to 6 under standard management

Explain the management of litter, ventilation and stocking density in a broiler house and state the signs of wet litter and of heat stress

Compare deep-litter, cage and slatted-floor housing systems on initial cost, stocking density and labour, and state which suits a small Odisha holding

Sketch a farm layout showing sheds, feed store, isolation shed, disposal pit and access road, and justify the placement of each unit with respect to wind direction

List the equipment needed for a 500-bird broiler unit and estimate the quantity of feeders, drinkers, brooders and lighting required

Classify poultry breeds into layers, broilers and dual-purpose types, naming two Indian or locally available examples of each and stating their typical egg or meat performance

Explain selective breeding terms including heritability, heterosis and crossbreeding, and describe how a commercial layer cross differs from a pure breed

Describe the criteria for selecting pullets and breeding cockerels at 6-8 weeks and at point of lay, including body weight, uniformity and physical defects

Summarise the structure of the Indian poultry sector, distinguishing commercial, backyard and improved-backyard farming, and give the approximate share of egg and meat production from each

Identify the main government support schemes available to a small poultry entrepreneur in Odisha and state what each provides

Describe the composition and quality parameters of table eggs and poultry meat, including egg grading by weight and the meaning of a Haugh unit score

Explain three value-addition options for eggs or meat (for example egg powder, pickles, marinated cuts, or dressed chicken) and the shelf-life and packaging requirement for each

Prepare a simple enterprise budget for a 500-bird broiler batch showing fixed cost, variable cost, gross income and net profit per bird

Explain the purpose of the registers a poultry farm must keep: daily egg or mortality record, feed register, medicine register and cash book

Compute break-even price per kg live weight and per egg from given cost and output figures

List the occupational hazards of poultry work (dust, ammonia, zoonoses, manual handling, electrical) and state one control measure for each

Describe the safe handling and disposal of poultry litter, dead birds and hatchery waste, and explain the environmental rules on manure storage and water-course protection

Explain the steps to register a small poultry enterprise and the records and licences a lending institution typically asks for

Identify the main marketing channels for eggs and live birds in Odisha and explain how contract farming changes price risk for the farmer

Draft a short safety and environmental checklist that a farm worker can follow daily

Re-attempt the highest-weight domain questions (health and nutrition) and score at least 80% on a timed 30-question mixed set

Review and correct every wrong answer from weeks 1 to 7, writing the correct fact and the reason for the error in a revision log

Rehearse calculations from nutrition, hatchery and economics under time pressure, completing 10 numerical questions in 25 minutes

Summarise the full syllabus in a single sheet of key figures (temperatures, densities, protein levels, vaccination ages) and recite it from memory