CHAPTER ONE: INTRODUCTION
1.1 Background to the Study
Poultry refers to domesticated birds reared for eggs, meat, and feathers. This category includes a variety of species such as indigenous and commercial breeds of chickens, Muscovy ducks, mallard ducks, turkeys, guinea fowl, geese, quail, pigeons, ostriches, and pheasants (Gerber et al., 2007). Among these, chickens are the most widely reared poultry worldwide. In 2019, chickens made up approximately 93% of the global poultry population, followed by ducks (4%) and turkeys (2%) (FAO, 2020). Chickens are responsible for around 90% of global poultry meat production, with the remainder coming from other species (FAO, 2020).
Chicken breeds are typically categorized into layers (egg producers) and broilers (meat producers). Broilers, which grow faster than layers, are hybrid crosses primarily derived from Cornish White, New Hampshire, and White Plymouth Rock breeds. Broiler production involves two key phases: breeding of parent stock to produce day-old chicks (DOCs), and the rearing and finishing of broilers (Gerber et al., 2007). Chickens also account for 93% of global egg production. In Asia, non-chicken poultry species contribute about 10% of eggs; lower contributions are seen in the Americas, Oceania, and Europe (Prabakaran, 2003).
Chicken production enhances food security and human nutrition by offering a rich source of high-quality protein through both eggs and meat. It also serves as a vital income supplement to crop and livestock farming, reducing reliance on volatile commodity prices (Kondaiah, 2007). Chicken meat, known for its low fat content (mostly under the skin), is widely consumed and valued across different cultures (Ahmed & Gareib, 2016). The most commonly consumed parts include the breast (white meat), legs (drumstick and thigh), wings (drumette, flat, and tip), and giblets (heart, liver, gizzards) (McIntyre & Choonara, 2004).
Chicken farming contributes significantly to Uganda’s economy through domestic consumption and export opportunities. Poultry is culturally significant in events such as dowries and celebrations. Though relatively new, the Ugandan poultry industry is expanding. However, it faces challenges like risk of overproduction, variability in production systems, and management inefficiencies (MAAIF, 2019). These systems range from backyard village flocks to large-scale commercial operations (Gerber et al., 2007). Key production constraints include limited access to improved breeds, costly feed, disease management, and lack of technical knowledge and capital (Doyle, 2006).
Uganda’s poultry production can be divided into two broad categories: commercial and free-range systems (Gerber et al., 2007). These systems vary in scale, breed types, and management practices. Commercial systems, particularly intensive ones using hybrid breeds, are mainly concentrated in urban areas and account for less than 20% of Uganda’s poultry population (MAAIF, 2019). These intensive systems were introduced in the 1950s through government farms in Entebbe and Mbarara. Broilers in such systems are typically slaughtered within six weeks, while free-range birds are processed at 8–12 weeks (Kondaiah, 2007).
The poultry sector grew significantly during the 1960s but declined sharply in the 1970s–1980s due to civil unrest. Despite ongoing challenges, the past decade has seen some recovery (UBOS, 2008). Poultry production increased by 3.2% in 2012, encouraging more Ugandans to engage in poultry farming as a livelihood source. From 2010 to 2012, poultry numbers grew from 42.7 million to 45.9 million, with egg production also rising (UBOS, 2013; 2014). This increase reduces dependency on imports and supports national food security.
Ugachick Poultry Breeders Limited plays a key role in Uganda’s poultry sector by supplying day-old chicks, quality feed, and other inputs. It is the only farm classified as Class 1 by FAO (2020) due to its stringent biosecurity protocols and wide distribution network (UBOS, 2014).
1.2 Problem Statement
Uganda’s poultry industry has made notable progress, largely driven by the central role of chicken in meat and egg production. However, this growth faces significant barriers including inconsistent production systems, limited access to improved inputs, and inadequate disease control. Intensive poultry farming, vital for urban markets, remains underutilized due to challenges in breeding, housing, feeding, and healthcare. Only one facility—Ugachick—meets the biosecurity standards required to mitigate disease outbreaks. Moreover, a reliance on imports persists despite increased local production, undermining food security and economic sustainability.
A critical and emerging concern is the presence of antibiotic residues in chicken meat sold in local markets. In many cases, farmers do not observe proper withdrawal periods after administering antibiotics, leading to residual traces in edible parts of the bird. This poses health risks to consumers, especially in densely populated areas like Nakawa Division. There is currently no established monitoring or testing program for antibiotic residues in poultry products, highlighting the urgent need for action to protect public health.
