Ascites is killing me, (and my meaties)

[njensen]

Greeting BYC commuity...

This is my first post on the forum, but I have been a lurker her for longer than I care to admit. I'd like to get a bit of advice on my issues and see what ya'll think.

I have lost far too many of my CX; over 20% now. I suspect that the vast majority of the losses have been acites and heart failure. At this point, I question whether this is a smart venture for me. Like most of you, I'm not trying to save money by raising chickens. First and foremost, I just like having them. After a stressful day at work, there is nothing quite like being able to watch the chickens mull around to take the edge off. Secondly, I would like good healthy food for me and mine. However, this is getting ridiculous... If this ever could be remotely economical, I have passed that point many moralities ago.

After a bit of googling, I ran across the following in a veterinary journal:

hmm... seems I can't post a link yet since I am new... Google for 'chicken ascites' and see the result provided by merckvetmanual... It is a pretty technical article, but with a bit of thinking and reasoning, it isn't too hard to get the idea.

Anyway, I am quite convinced this is what is killing my flock. I have taken many measures to try and limit the problem, but I haven't had a lot of success. Here is what I have done so far:

1. A bit less protein to slow growth, (Since about 2weeks, I have been at 18%)
2. It has been a very cold spring, so I have kept the flock in the barn since day 1 with 2 250W lamps on them. Now at 5+ weeks, the lights are still on
3. I try to light a fire in the woodburner when I am around to keep them warm
4. I remove food at night, they always have water
5. I try to make sure they are in the dark around 12hours a day when they don't have food

To make matters worse, I am at almost 5000ft in the mountains of southeast Idaho... Perhaps raising them at all here will be difficult.

I am getting better at identifying the symptoms. Blue comb, lethargy, swollen gut, etc... The last two that started to suffer I butchered at first sign. I cleaned them in a manner where I never ruptured the abdominal cavity, (pulled the skin back, breasted them out, and cut out legs and thighs), and they are resting in the fridge now. After I had the meat separated from the carcass, I cut into the abdominal cavity, and it was right full of yellowish water... has to be ascites... I have also butchered many animals; I think I know what blood ought to look like... The blood that came from the two that I butchered was thick and very dark from the start like it was trying to coagulate in the live bird. I drained them into a plastic bag and the blood was gelled in a matter of minutes.

At this point, I think I will eat the birds, but my family isn't a garbage disposal either... One of my main goals is to get better food, not worse...

Any suggestions that you may have to help me get my flock back on track would be much appreciated.

-Nate

 

[KatyTheChickenLady]

It sounds like you are doing things right and that you have the problem correctly diagnosed.
I'm thinking the altitude may very well be playing a part in the problem. I'm wondering where you got your chicks from? As you know many visitors in your area do get altitude sickness, and I can see where that would be detrimental to those already prone to heart problems. I have heard that birds from low altitudes can do poorly at high altitudes and vice-a-versa, also hatching eggs.

 

[Clay Valley Farmer]

Given the altitude and weather challenges, maybe it would be a safer bet to go with more traditional white rocks, red broilers or other more hearty breeds.

The feed conversion and fast growth advantage of the CX only pays off if you can keep losses down.

On this batch if losses look to be mounting quick it might be better to put them in the freezer sooner rather than later, they might be a little smaller but healthy and less risk of losses.

 

[bakerjw]

I would definitely steer toward a more hardy breed such as the White Rock. Although I am rather fond of White Rocks. I'd also try to find local people who raise chickens and perhaps start your flock with some of their stock.

 

[Bossroo]

I do believe that your 5000 ft altitude is the culprit. To take advantaqge of the CX's great feed to meat conversion rate, which is the best of all of chickendom, I would butcher them between 4-5 weeks of age for 1 1/2 - 3 lb. game hens for a gourmet feast. In Cal. when the May temps reach into the mid 90*s- low 100*s, the birds start to suffer from the heat and start to loose feed efficiency, I butcher our CXs (25 at a time) between 4-5 weeks of age . My wife and I each get 2 great dinners + 2 sandwiches for lunch from a 1 1/2 pound bird. If you have more people to feed for each dinner, simply raise more CX's per batch and cook 2 or more per meal. If you want to raise birds such as White Rocks , New Hampshires, etc. for bigger birds for Bar B Qs, roasting etc, they will take between 18- 24 weeks to reach 4-6 lb processed weight and will consume 1/3 to 2x more feed per pound of meat gained.

 

[Clay Valley Farmer]

At about 5 weeks the little piggys have likely only eaten 1/3 of the food they would in their 8 week lives but should have accumulated nearly 1/2 their final weight. So in terms of feed conversion not a bad way to go. Granted dressed weight yeild percentage wise will be a little lower than it would in another couple weeks.