Guinea fowl are native to Africa and are reared for both meat and eggs. They are hardy birds that are resistant to many diseases and require low-cost housing and feed. Guinea fowl meat is high in vitamins and low in cholesterol. They can be reared through free range, semi-free range, or confined methods, with free range allowing the birds to roam and forage outside and confined rearing keeping 500 birds in an 8-10 square meter space.

1. GUINEA FOWL REARING

2. intriduction
 Numida meleagris
 ORIGIN – AFRICA
 Reared for both meat and egg
 Gamy meat flavour

4. special features of guinea fowl
 Hardy birds
• Resistant to many common diseases
• No requirement of elaborate and expensive housing
 Low cost of production.
 Premium quality of meat.
 Greater capacity to utilise green feeds.
 Better capacity to scavenge insects and grains.
 Better ability to protect itself from predators.
 Better resistance to common poultry diseases like
Ranikhet and Fowl pox.
• More tolerant to mycotoxin and aflatoxin
• Guinea fowl meat is rich in vitamin and low in
cholesterol

5. REARING METHODS - GUINEA FOWL
 Free Range:
 providing night shelter to a complete outside
rearing where birds spend their nights on the trees
around the farmer's dwelling

6. Semi-free range
 For meat type guinea fowl
 For 1000 guinea fowl chicks, 24 m2 is required for
housing during first three weeks
 For egg type guinea fowls, hens are made flightless
by amputating extremity of wing at the most distal
joint

7. CONFINED REARING
 500 fowls in - 8-10 m2


8.  The incubation period for Guinea eggs is 26 to 28
days.