Welfare Issues in Commercial

UNIT 11 BEAK-TRIMMING IN POULTRY Layers

Structure
11.1 Learning Outcomes
11.2 Introduction
11.2.1 Meaning of Beak-trimming (Debeaking)
11.2.2 How the Beak-Trimming Practice Developed?
11.3 Why Beak-Trimming?
11.3.1 When Beak-trimming is Performed?
11.4 Methods of Beak-Trimming
11.4.1 Normally Beak-trimmed Poultry Birds
11.4.2 Beak-trimming Methods
11.4.2.1 Heat Blade Method
11.4.2.2 Cold Method
11.4.2.3 Electrical Method (Bio-beaker)
11.4.2.4 Infrared Method
11.5 Welfare Concerns, Alternatives and Precautions in Beak-Trimming
11.5.1 Welfare Concerns
11.5.2 Alternatives to Beak-trimming
11.5.2.1 Genetic Interventions
11.5.2.2 Housing Enrichment and Changing the Light Intensity
11.5.2.3 Nutrition Interventions
11.5.3 Beak-Trimming Precautions to Reduce Pain and Stress
11.6 Let Us Sum Up
11.7 Keywords
11.8 Bibliography and Further Reading
11.9 Self Assessment Exercises
11.10 Answers/Hints to Check Your Progress

11.1 LEARNING OUTCOMES

a) Knowledge and Understanding: After studying this Unit, you will be
able to:
Understand the meaning and purpose of beak trimming.
Explain the economic and behavioral reasons behind beak-trimming.
Distinguish the precautions to be taken before, during and after beak-
trimming to reduce pain and stress.
b) Practical and Professional Skills: After studying this Unit, you will
be able to:
Discuss different methods of beak-trimming.
Demonstrate the main welfare concerns and alternatives to beak-
trimming.
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Poultry Welfare – Case
Studies 11.2 INTRODUCTION
“Beak-trimming will always cause a deprivation of sensory input in the beak;
the end goal should be the avoidance of beak-trimming altogether through
genetics, housing conditions, and management”
- Philip C. Glatz
Dear Learner,

In the unit 10 on ‘Welfare Issues in Commercial Layers’ we studied briefly about

beak trimming in commercial layers. In this unit let us discuss more details about
beak trimming along with the methods and welfare issues associated with it.

11.2.1 Meaning of Beak-trimming (Debeaking)

Beak-trimming is also popularly known as debeaking. It is undertaken usually
after 6 weeks of age and most often in the grower house. It can be done in the
brooder house also at early age. Beak trimming is the removal of approximately
one-quarter to one-third of the upper beak, or both upper and lower beak of a
bird (Gentle et al., 1995). For the majority of birds, it involves the partial removal
of the upper and lower beak using an electrically heated blade.

More recently, scientists have used the term ‘partial amputation’ instead of beak-
trimming, although the beak does re-grow and receptors are functional in the
regenerated beak tissue (Glatz et al., 1998).

11.2.2 How the Beak-Trimming Practice Developed?

Increase in cost of land and wages of labour has made deep litter system costly.
Therefore, alternate systems in which birds are totally restricted to meshwork
compartments (cages) were introduced in the early 1920s. Due to less space and
crowding, poultry birds got fewer options for natural behaviours like scratching,
dust bathing and started pecking each other leading to feather pecking and
cannibalism (Box 11.1). To prevent this, beak trimming or beak mutilation practice
was developed by farmers in the following forms during 1920s to 1940s:
Trimming / Paring of the tip of the upper beak
Upper beak burning and cauterising with:
o Heated knife
o Gas torch
o Soldering iron
A heated knife attachment with frame was developed and named it as ‘debeaker’
by Lyon Electric Company in 1942 and registered in 1943 (Davis, 2008).

Box 11.1: Injurious Pecking

In Unit 10, we discussed that injurious pecking in laying hens is a major
welfare concern that can spread through flocks, resulting in pain and high
mortality. Injurious pecking can occur in all types of layer hen housing. In
cage systems persecuted birds are unable to escape, but the problem tends to
be confined to particular cages. In non-cage systems, once injurious pecking

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 Beak - Trimming in Poultry
starts it can spread rapidly throughout the whole flock. Injurious pecking
comprises (Nicol, 2013):
Feather pecking
Vent pecking and
Cannibalism
Savory (1995) reported that cannibalism develops either as a result of
misdirected ground pecking or is associated with the dust bathing behavior.
Cannibalism is a learned behaviour and it spreads very fast. It has been reported
in all types of housing systems. The potential for the behaviour to spread
may be increased in large flocks, as more birds are likely to learn the behaviour
or to become victims. Due to the restrictive nature of battery cages, hens are
unable to access many other birds, which may make the behaviour easier to
manage, although, feather-pecked hens in cages are unable to escape from
more aggressive cage mates. Feather pecking is the precursor of cannibalism
(Rokade and Gopi, 2017).

11.3 WHY BEAK-TRIMMING?

Farmers usually perform beak-trimming due to following economic and
behavioural reasons:
Beak trimming is performed early in the life of commercial hens to decrease
injuries caused by the behavioural bad habits (vices) like:
a) Pecking and eating one’s own species (cannibalism)
b) Bossing over others (bullying)
c) Feather and vent pecking.
To avoid feed wastage:
a) Quantitative: Birds have a natural tendency to scratch the feed and search
for grains especially when feed is in the mash form. In this process,
there will be spillage of feed from the feeders.
b) Qualitative: Grower ration comes as mash (powder form). Birds do
establish a peck order within the enclosure. The stronger birds eat feed
first and preferentially pick and eat the grains (also a natural instinct) if
beaks are not trimmed. It is well known that the grains are energy-rich
and poor in all other nutrients. Hence, the stronger birds become weaker.
When the weaker birds reach the feeders after the stronger ones have
left, they will be left with only powdery feed which they cannot eat
because of sharp beaks. Therefore, they also suffer nutrient deficiency
and become weaker. Consequently, the entire flock shows a poor feed
conversion ratio and farmer will be at loss. If the beaks are trimmed, the
birds cannot search for grains. Instead, they have to scoop the feed and
eat thereby making available all components of the feed to all the birds
ensuring uniform growth, production and reproduction.
To avoid egg-eating vice.
It reduces aggressive interaction among birds and trimmed laying birds are
less fearful than untrimmed ones, both in multi-bird cages and in floor pens.

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Poultry Welfare – Case
Studies
11.3.1 When Beak-trimming is Performed?
The common ages for birds to be beak-trimmed are:
Day-old (very common)
5–10 days old (precision or block beak-trimming)
4–6 weeks
10–12 weeks (re-trimmed)
Many hatcheries are reluctant to carry out beak-trimming prior to delivery of
chicks. Already baby chicks are exposed to pain and stress during sexing of day
old chicks, vaccination, and transportation. Therefore beak-trimming adds further
pain and stress to the chicks. However, day-old trimming results in fewer birds
needing to be re- trimmed and also it can avoid bird handling stress at important
growing stages of life (Andrade and Carson, 1975).

For birds 10 to 12 weeks of age, beaks should be trimmed 6 to 7 mm beyond the

nostril with 2 seconds of cauterization (Figs. 11.1, 11.2 and 11.3).

Correct Incorrect

Fig. 11.1: Beak trimming – procedure(L L L rule: Leave Lower beak Longer)

Fig 11.2: Normal beak Fig 11.3: Trimmed beak

(Source: OLP-001, IGNOU Course Material)

Check Your Progress 1

Note: a) Use the spaces given below for your answers.
b) Check your answer with those given at the end of the unit.
1) Write the meaning of beak-trimming.
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2) How the beak trimming practice developed?
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3) Why farmers usually perform beak-trimming?
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11.4 METHODS OF BEAK-TRIMMING

11.4.1 Normally Beak-trimmed Poultry Birds
Beak - trimming is one of the most common methods used in layers and turkey
birds to control peck injuries. Poultry birds that are normally beak-trimmed are
summarised in Box 11.2.
Box 11.2: Beak-Trimmed Poultry Birds
Poultry birds that are normally beak-trimmed are:
Laying hens
Turkeys
Broiler breeders ( as they are kept for a long time)
Quails
Ducks
Broilers meant for meat are not normally beak-trimmed as they are marketed
by 5-6 weeks before injurious pecking starts.

11.4.2 Beak-trimming Methods

Different methods of beak trimming are broadly classified under four categories:
Heat blade method
Cold method (scissors or secateurs)
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Poultry Welfare – Case Electrical (Bio-beaker)
Studies
Infrared
Salient points under these methods are given below very briefly for your
understanding.

11.4.2.1 Heat Blade Methods

Consists of a hot plate / soldering iron (heated with gas / electricity) and cutting
bar operated using a foot lever. Size is small and it’s very easy to handle or
transport. Beak is cut and cauterized simultaneously in these methods.

11.4.2.2 Cold Methods

In cold method, the beak is cut with clippers / scissors/ secateurs without
cauterizing. Later cauterization is done with hot plate/iron touch.

11.4.2.3 Electrical Method (Bio-beaker)

The Bio-beaker, which uses an electric current to burn a small hole in the upper
beak and is the preferred method for trimming the beaks of turkeys.

11.4.2.4 Infrared Method

The infrared method directs a strong source of heat into the inner tissue of the
beak and after a few weeks, the tip of the upper and lower beak dies and drops
off making the beak shorter with blunt tips.

The electrical and infrared methods are relatively welfare friendly compared to
hot and cold blade methods as the former methods involve only the removal of
beak tip only without an open wound. Other methods like lasers, freeze drying
and chemicals have been tried, but are not popular. As per the Farm Animal
Welfare Council - UK, cold cutting was the most accurate method in turkeys ,
but substantial re-growth of the beak occurred; although the Bio-beaker limited
beak re-growth, it was less accurate. It was considered that the hot cut was the
most distressing procedure.

Before we proceed, please complete activity 1.

Activity 1 (Visit): Visit a nearby poultry layer farm and discuss with farm
manager about method(s) of beak-trimming they are practising. Discuss the
welfare concerns and write your observations.
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Check Your Progress 2 Beak - Trimming in Poultry

Note: a) Use the spaces given below for your answers.

b) Check your answer with those given at the end of the unit.
1) Name the poultry birds that are normally beak-trimmed.
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2) Why broilers are normally not beak-trimmed?
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3) Enlist different methods of beak trimming.
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11.5 WELFARE CONCERNS, ALTERNATIVES

AND PRECAUTIONS IN BEAK-TRIMMING
11.5.1 Welfare Concerns
In a normal poultry bird, the functions of beak are:
Feed particle identification
Exploration of the environment
Preening – Maintenance behaviour using beak to position and interlock
feathers, clean plumage and keep ecto-parasites in check.
Social defense
Beak trimming elicited a great deal of debate regarding its advantages and
disadvantages vis-à-vis welfare of poultry birds (Box 11.3).
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Poultry Welfare – Case
Studies Box 11.3: Beak- trimming of Chicks in Poultry Farms - A Senseless Act
of Cruelty
Do you know what operations the chicks in poultry farm undergo under the
name of cost cutting? The upper part of their beaks gets cut off so that they
don’t harm other chicks. Although it’s a ‘routine’ business, it’s not as trivial
as clipping your nails. Now, why would they hurt other chicks? Because of a
great deal of stress to the factory chickens which in turn is due to:
Overcrowding
Forced-lighting
Unnatural feeding
To ensure that losses through such acts of “cannibalism” (as the industry
calls it) are minimised, the poultry farmer routinely cuts off the chicken’s
beak. This practice is called ‘debeaking or beak-trimming’.
How did Debeaking Start? : It began in 1920s-40s, when American farmers
discovered that if they burned away the upper part of the beak of chickens
with a blowtorch, they won’t be able to pick and pull each other’s feathers.
Later they modified the blowtorch into a soldering iron. A few years later, a
local company began to manufacture the “Debeaker” – a machine that sliced
off the tips of birds’ beaks with a hot blade. This machine, with a few
modifications, is what each factory farmer still uses today, whether in America,
Europe or India.
Broiler chickens require no debeaking or only one debeaking because they
are killed in 5-6 weeks of age. Most egg producers cut their birds’ beaks
twice: once when they are day old to one week old and then again when the
birds are around 12 weeks of age. To save money, the debeaking procedure is
carried out as quickly as possible. Experts recommend that the optimum value
for money is 15 birds a minute. Because of this haste and monotony of the
work, the beaks of many birds are sloppily cut. Also, the labourers employed
in a poultry farm are illiterate, coarse and insensitive, as most of the butchers.
Do they care whether the knife cuts too deep or too close? This is what
happens, according to the description given by a journal for the poultry
industry:
An excessively hot blade causes blisters in the mouth. A cold or dull blade
may cause the development of a fleshy bulb-like growth at the end of the
mandible. Burned or severed tongues result in worthless hens.
Even as I write this piece or you read it, hundreds of fluffy little chicks have
had already gone through this ghastly and painful mutilation. Sometimes this
operation, even when it is done properly, causes several other problems. In
an article, “Mechanical Failures Plague Cage Dwellers”, taken from a farm
news journal, a farmer writes: “Sometimes the irregular growth of beaks on
debeaked birds makes it difficult or impossible for them to drink where a
normal bird would have no trouble.”
Of course, the poultry industry insists that debeaking is painless and that it is
comparable to trimming one’s fingernails. This is completely untrue. Twenty-
five years ago, the British Parliament appointed the Brambell Committee to
investigate animal welfare in factory farms. This is part of what the Brambell
Committee said on debeaking:
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 Beak - Trimming in Poultry
“Irrespective of whether the operation is performed competently, we are
convinced that it causes considerable pain, lasting for much longer than the
second or so that the operation takes to perform. It has been frequently
represented to us that the operation is similar to the clipping of fingernails of
humans. There is no physiological basis for this assertion. The hot knife used
in debeaking cuts through a complex of a horn, bone and sensitive tissue
causing severe pain.”

In some factory farms, the birds are not only debeaked, their toes are clipped
too, using the same hot knife machine. This operation is said to keep the
birds “quieter” because of the extreme pain that moving would cause them
after debeaking. Imagine your toes cut off without anaesthesia.

Are you appalled by this operation? It is just one of a series of mechanical

operations and injections that the bird goes through. If you don’t believe me,
write to the factory whose names are on the egg carton that you buy or on the
neatly-wrapped chicken body under the cellophane, and ask them whether
they debeak their birds. Or ask your state animal husbandry department
inspectors. The answer will be yes. The only thing you can do then is to stop
being the consumer and therefore the co-perpetrator of this senseless cruelty.
Source: Smt. Maneka Gandhi, Firstpost, August 22, 2016

Welfare concerns of beak-trimming include:

An acute and chronic pain originating from the amputated end which leads
to reduction in:
o Feed intake
o Pecking efficiency
o Pecking preferences
o Drinking ability
Removal of sensory receptors with loss of temperature and touch responses.
Stress of varying nature depending on age of bird and method of beak-
trimming.
Beak damage, shorten and uneven beak leading to:
o Impaired identification of feed particles
o Inability to explore environment
o Impaired preening and social defense

11.5.2 Alternatives to Beak-trimming

11.5.2.1 Genetic Interventions
Molecular technology, gene mapping and biotechnology tools provide alternative
strategies for improving welfare such as control of pecking behaviour. Selection
for low mortality reduces propensity of birds to develop feather pecking and
cannibalism. Cannibalistic deaths occurred less frequently in stock selected on
family performance without beak-trimming hens. Primary breeders need to select
strains with a low pecking tendency.
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Poultry Welfare – Case 11.5.2.2 Housing Enrichment and Changing the Light Intensity
Studies

Environment enriched cages with sufficient perch space, good water and feed
management and litter quality improves welfare of birds by reducing aggressive
behaviour and pecking. Light plays an important role in manipulating social
behaviour of flock. Currently, the most useful method to prevent feather pecking
and cannibalism is to house birds under very dim white light.

11.5.2.3 Nutrition Interventions

Lower density diets with higher fibre levels will make birds spend more time on
feeding. Placing semi-solid milk blocks in the house, hanging green leafy
vegetables and spreading grass clippings can prevent feather pecking. Millrun
oat hulls, rice hulls and lucerne meal are effective sources of fibre. Providing
adequate minerals, amino acids and vitamins minimises pecking mortality.

11.5.3 Beak-Trimming Precautions to Reduce Pain and Stress

Taking some precautions while beak trimming will minimise welfare problems.
They are summarised in Box 11.4 under precautions before, during and after
beak-trimming.
Box 11.4: Beak-Trimming Precautions to Reduce Pain and Stress
Precautions before Beak-trimming
You will naturally expect bleeding when beak is cut. Therefore,
administering vitamin K through drinking water 2 to 3 days before
trimming can reduce bleeding.
Birds should not be subjected to stress from housing, vaccination or
deworming during the week before or after trimming.
Sick birds should not be beak-trimmed.
Precautions during Beak-trimming
You should hold the bird in such a way that it neither shakes it head nor
suffocates.
The beaks are opened with the help of index finger and the tongue is
held back.
The upper beak is cut first to the recommended level. The beak is held
against the blade and circular motion is given for at least 2 seconds
while holding to effect proper cauterization (blocking of cut blood vessels
by heat).
Lower beak is then cut as per the recommendation.
Proper cauterization is once again ensured before the bird is left into the
pen.
Note: If toe nails are grown in excess, they can also be trimmed.
Precautions after Beak-trimming
Feeders must be kept full with feed to help birds eat easily. Probably,
this is the only occasion when feeders are full with feed.
Vitamins B-complex, C and K to be given through water to reduce stress.
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 Beak - Trimming in Poultry
All the birds must be observed carefully for any bleeding, especially in
the upper beak. If any bird shows bleeding, it must be separated at once
and treated. Otherwise, there is a likelihood of cannibalism.
(Source: OLP-001, IGNOU Course Material)

Before we proceed, please complete activity 2.

Activity 2: Read the following two view points:

“Beak-trimming will always cause a deprivation of sensory input in the beak;
the end goal should be the avoidance of beak-trimming altogether through
genetics, housing conditions, and management” - Philip C. Glatz
“The emotion-laden word “mutilation” is sometimes used in describing
husbandry practices such as removing a portion of a hen’s beak, However
removal of certain bodily structures, although causing temporary pain to
individuals, can be of much benefit to the welfare of the group”- James V.
Craig
Which one you support and why? Based on your understanding of the
discussion presented in this unit, write your response.
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Check Your Progress 3

Note: a) Use the spaces given below for your answers.
b) Check your answer with those given at the end of the unit.
1) Write the normal functions of beak in poultry birds.
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Poultry Welfare – Case 2) What are the major welfare concerns in beak-trimming?
Studies
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3) How housing enrichment and changing the light intensity helps in improving
welfare?
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4) Write two precautions to be taken before, during and after beak-trimming.
a) Before beak-trimming:
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b) During beak-trimming:
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c) After beak-trimming:
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11.6 LET US SUM UP

Beak trimming involves removing a portion of the beak which is often
practiced to reduce feather pecking, aggressive pecking and cannibalism in
laying hens.
It is a very common management practice in poultry layers causing severe
pain and sensory damage to the beak.
Due to less space and crowding in cages, poultry birds have fewer options
for natural behaviours like scratching and dust bathing, and start pecking
each other leading to feather pecking and cannibalism. To prevent this, beak
218 trimming practice was developed by farmers.
 Farmers perform beak trimming due to economic and behavioural reasons, Beak - Trimming in Poultry
to decrease injuries caused by the behavioural bad habits, to avoid feed
wastage, to avoid egg-eating vice and to reduce aggressive interaction among
birds.
The poultry birds that are normally beak-trimmed are laying hens, turkeys,
broiler breeders, quails and ducks.
Broilers meant for meat are not normally beak-trimmed as they are marketed
at an early age.
Different methods of beak trimming are heat blade method, cold method,
electrical and infrared methods.
The major welfare concerns of beak-trimming are: acute and chronic pain
which leads to reduction in feed intake, pecking efficiency and preferences,
drinking ability and removal of sensory receptors, The other concerns are
stress, beak damage, shorten and uneven beak.
Management precautions before, during and after beak-trimming helps in
reduction of stress.
Beak-trimming will always cause pain and deprivation of sensory input in
the beak. The end goal of scientific research should be the avoidance of
beak-trimming altogether through genetics, housing conditions, and
management.

11.7 KEYWORDS
Beak Trimming: Beak trimming involves removing a portion of the beak which
is often practiced to reduce feather pecking, aggressive pecking and cannibalism
in laying hens.

Cannibalism: Cannibalism occurs when the flesh or blood of another individual

of the same species is consumed. It is a common problem in poultry, particularly
laying hens.

Feather Pecking: Gentle feather pecking occurs when one hen pecks at the
feathers of another, without pulling or removing the feathers. Severe feather
pecking occurs when feathers are pulled violently or removed.

Preening: It is a maintenance behaviour that involves the use of the beak to

position feathers, interlock feathers, clean plumage, and keep ecto-parasites in
check.

Vent Pecking: As with feather pecking, vent pecking can lead to cannibalism.
Vent pecking is directed at the tissue around the cloaca.

11.8 BIBLIOGRAPHY AND FURTHER READING

Andrade, A.N. and Carson, J.R. (1975). The effect of age of debeaking on future
performance of White Leghorn pullets. Poultry Science, 54:666–674.

Appleby, M.D. (1993). Should cages for laying hens be banned or modified?
Animal Welfare,2(1):67–80.
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Poultry Welfare – Case Baxter, M. (1994). The welfare problems of laying hens in battery cages. The
Studies
Veterinary Record, 134:614–619.

Davis, K.(2008). Prisoned Chickens: An Inside Look at the Modern Poultry

Industry.

Gentle, M.J., Thorp, B.H. and Hughes, B.O. (1995).Anatomical consequences

of partial beak amputation (beak trimming) in turkeys. Research in Veterinary
Science, 58:158–162.

Glatz, P.C., Lunam,C.A., Barnett, J.L. and Jongman, E.C. (1998). Prevent chronic
pain developing in layers subject to beak-trimming and re-trimming. A report to
RIRDC, June.

Hughes,B.O. and Gentle,M.J. (1995). Beak trimming of poultry: its implications

for welfare. World’s Poultry Science Journal, 51:51–61.

Nicol, C.J. (2013). Welfare issues in commercial egg production. In Poultry

Development Review (eds), FAO, Rome.

Rokade, J.J., and Gopi, M. (2017). Is beak trimming a welfare concern?

Understanding its implications in poultry. In Bhanja, et.al., (2017) (eds). Stress
and Welfare: Concepts and Strategies for Addressing Current Challenges in
Poultry Production. ICAR Sponsored Summer School, 6–26 September 2017,
ICAR-CARI, Izatnagar.

Savory, C.J. (1995). Feather pecking and cannibalism. World’s Poultry Science
Journal, 51:215–219.

11.9 SELF ASSESSMENT EXERCISES

1) Discuss the inter-relation between injurious pecking and beak-trimming.
2) Explain the economic and behavioural reasons for beak-trimming with
examples.
3) Discuss different methods of beak-trimming with welfare concerns to poultry
birds.
4) What are the alternative mechanisms for beak trimming?
5) Write the precautions to be taken to reduce pain and stress before, during
and after beak-trimming.

11.10 ANSWERS / HINTS TO CHECK YOUR

PROGRESS
Check Your Progress 1

1) Beak trimming is the removal of one-quarter to one-third of the upper beak,

or both upper and lower beak of a bird. For the majority of birds, it involves
the partial removal of the upper and lower beak using an electrically heated
blade.

2) Increase in cost of land and labour made deep litter system costly and cage
system was introduced in the early 1920s. Due to less space and crowding,
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 poultry birds got fewer options for natural behaviours like scratching, dust Beak - Trimming in Poultry
bathing and started pecking each other leading to feather pecking and
cannibalism. To prevent this, beak trimming practice was developed by
farmers.

3) Farmers perform beak trimming due to economic and behavioural reasons,

to decrease injuries caused by the behavioural bad habits, to avoid feed
wastage, to avoid egg-eating vice and to reduce aggressive interaction among
birds.

Check Your Progress 2

1) The poultry birds that are normally beak-trimmed are: Laying hens, Turkeys,
Broiler breeders, Quails and Ducks.

2) Broilers meant for meat are not normally beak-trimmed as they are marketed
by 5-6 weeks before injurious pecking starts.

3) Different methods of beak trimming are heat blade method, cold method,
electrical and infrared method.

Check Your Progress 3

1) The normal functions of beak in poultry birds are: feed particle identification,
exploration of the environment, preening and social defense.

2) The major welfare concerns are: removal of sensory receptors, acute and
chronic pain which leads to reduction in feed intake, pecking efficiency and
preferences, drinking ability. The other concerns are stress, beak damage,
shorten and uneven beak.

3) Environment enriched cages with sufficient perch space, litter quality, good
water and feed management improves welfare of birds by reducing aggressive
behaviour and pecking. Dim white light plays important role in manipulating
social behaviour of flock, which is the most useful method to prevent feather
pecking and cannibalism.

4) The precautions before beak-trimming are: Administering vitamin K through

drinking water 2 to 3 days before trimming can reduce bleeding and birds
should not be subjected to stress from housing, vaccination or deworming
during the week before or after trimming. The precautions during beak-
trimming are: hold the bird in such a way that it neither shakes it head nor
suffocates. The beaks are opened with the help of index finger and the tongue
is held back and the upper beak is cut first to the recommended level. The
precautions after beak-trimming are: feeders must be kept full with feed to
help birds eat easily and administer Vitamins B-complex, C and K through
water to reduce stress.

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