Beak Trimming Guide

1690 Brandywine Avenue,
Chula Vista, CA 91911, U.S.A.
Telephone (619) 216-3400
Fax (619) 216-3434
Email: [email protected]
www.lyonusa.com
GENERAL GUIDE TO BEAK
TRIMMING
BULLETIN
NO. 281- 144
8/07
FOREWORD: This bulletin has been prepared as a guide to beak trimming methods most commonly used today.
It is not intended to be authoritative, as Poultrymen will generally use beak trimming methods suitable to their
particular requirements. This bulletin is, therefore, a summary and not a recommendation of any particular method
or procedure.
WHAT IS BEAK TRIMMING?: Beak trimming is the removal of a portion of a bird's beak by trimming and
cauterization or by searing the upper beak. A major advantage of beak trimming is that it will stop a bird's fighting
and cannibalism tendencies. Birds with trimmed beaks tend to be quieter because their fear of other birds has
been eliminated. Other advantages of beak trimming are; reduced feed waste, the elimination of toe and feather
picking and reduction in egg loss. Duck debilling is a term used when referring to the removal of a portion of a
duck's bill by cutting and/or searing.
WHAT IS A DEBEAKER®? The Debeaker® is an instrument that is used to remove a portion of a bird's beak by
trimming and cauterization. Searing of the upper beak is another method used to beak trim, the Debeaker® can be
used to perform this operation. Debeaker® is a registered trademark of Lyon Electric Company, Inc., used on all
beak trimmers manufactured by the Company.
WHY CAUTERIZE? Cauterization of a wound to stop bleeding is as old as the medical profession. W ith birds there
is the additional advantage of cauterization to promote healing and prevent the possible spread of disease.
WHEN AND HOW TO BEAK TRIM: The method and age to beak trim or debill will depend on how the bird will be
used, (i.e., meat bird, flight bird, breeder, etc.). It will also be dependent on the grower's needs and convenience.
Because so many methods are used, the producer or grower must in the final analysis select the method and time
most suitable to beak trim or debill his flock.
DO’S AND DON'TS OF BEAK TRIMMING:
1.
2.
3.
4.
5.
6.
Don’t beak trim when birds are under stress.
In the summer or in warm climates, avoid beak trimming during the hot part of the day.
Don't rush beak trimming. Operators should be trained in operation of the Debeaker®.
Do keep plenty of feed available after beak trimming.
Do keep water available, deep enough so the bird can drink easily.
Do keep the cauterizing blade clean and in good condition.
PRACTICE QUALITY: If beak trimming is important enough for you to include it in your operation, it is important
enough to be done correctly. Failure to beak trim properly can damage bird viability and uniformity. It can cause
starve outs, feed wastage and cannibalism, all these add up to lost profits. A good beak trimming program can
save you money. Management evaluation should be used for beak trimming. Make it a regular practice to see that
quality is maintained and new operators are properly trained. Beak trimming is not the most enjoyable job so don’t
overlook the operator's work area. Assure minimum operator fatigue by arranging an efficient and comfortable work
area. The human factor alone can cause poor beak trimming quality.
PERFORM EQUIPMENT MAINTENANCE REGULARLY: Observe safety precautions. It should be remembered
that while a beak trimmer is used to cut or sear and cauterize, it is an electrical device and should be treated
accordingly. Replace worn or frayed cords, clean the important front end area daily to assure good electrical
contact. Be sure the blade is clean and in good condition at all times. (Refer to Lyon Bulletin 281-131B for more
information.)
DAY OLD BEAK TRIMMING OF BROILER CHICKS: Beak trimming of broilers at one day old is the most widely
used method of broiler producers. W hile some producers actually cut off a portion of the upper beak with a cauterizing
blade (shown in Figure 1) the most popular method is to trim by beak heat treating or searing (shown in Figure 2
and Figure 3).
Bulletin 281-144 Page Two
UPPER BEAK TRIMMING: In this method a small portion of the upper
beak is cut off and cauterized as shown in Fig. 1. To do this the Super
Debeaker ® is fitted with the IR Upper Beak Removal Attachment, Catalog
Number 940-014 W ater Cooled or 940-015 W aterless. The upper hole in
the attachment gauge allows only a small amount of the beak to be
removed, just enough to last until market time. Set up and operation
instructions are included in the accessory package.
BEAK TRIMMING BY SEARING METHODS: Two types of upper beak
heat treating are in use. Both methods may be done on the Super
Debeaker ® using the BHT attachment, Catalog Number 940-006 which
was designed specifically for upper beak heat treating by searing.
BEAK TRIMMING BY ANGLE SEARING: This method is accomplished
using a cauterizing blade with a 45 degree angle bend in it. The top
curved surface of the beak is touched to the hot cauterizing blade as
shown in Fig. 2. Notice that the tip of the beak is NOT seared. W hen
using this method care must be taken so that the seared portion is the
width of a dime to a nickel (.045 to .075) SEAR IN FRONT OF THE
NOSTRILS. W hen properly done the beak tip will drop off in 8 to 12 days,
during which time the bird has learned to eat and drink properly, and is
off to a good start. Blades used for this type of beak trimming are the
IRXW , LD and MN2. On the Super Debeaker ® there is a special MN
attachment, Catalog Number 940-008, for use with the MN2 blade.
Figure 1: Day-Old Broiler
Upper Beak Trimming
BEAK TRIMMING BY NOTCH SEARING: Notch beak trimming shown in
Fig. 3 is done by using a cauterizing blade with a curved lip along the
entire bottom edge. The machine is adjusted so that when the upper
beak is touched to the blade it is trimmed a width of a dime to a nickel
(.045 to .075) in front of the nostrils, by searing a notch in it. This method
leaves a thin piece of the beak in the front, the beak tip is eliminated.
The bird retains full use of its beak while learning to eat and drink before
the remaining seared part drops off. As with the angle sear, care should
be exercised to keep the notched area forward of the nostrils. The blades
used in this method are the DL, DLX, DL2 and MN2. The wide lip area of
the DL2 and MN2 make it easy to beak trim two birds at once. This
method can be used with the BHT attachment, Catalog Number 940-006
on the Super Debeaker ® .
Figure 2: Day-Old Broiler
Angle Sear Trim
PRECISION 6-10 DAY OLD BEAK TRIMMING OF LAYER CHICKS: This
method of beak trimming layer chicks is widely used. Properly done it is
one of the most accurate methods of beak trimming available. The Super
V Precision Debeaker ® or the Precision System are designed for this
method of beak trimming. (The Precision System consists of a Super
Debeaker ® and a power unit.) The timed 2+ seconds of cauterization
provided by these units is necessary to inhibit the growth of beak roots.
Fig. 4 shows how the bird will look after trimming. Notice that the lower
beak is slightly longer than the upper beak. This is accomplished by
applying a slight choking action to the bird's throat during the trimming
operation to withdraw the tongue and lower beak. Fig. 5 shows how the
beak will look when the bird reaches maturity. Complete instructions
covering this method are supplied in Bulletin 281-119 and should be
carefully adhered to. For in-depth 6-10 day precision beak trimming,
please ask for Bulletin 281-184.
Figure 3: Day-Old Broiler
Notch Searing
Figure 4: 6 - 10 Day-Old
Precision Beak Trimming
Bulletin 281-144 Page Three
PRECISION 6-10 DAY OLD BEAK TRIMMING (Cont’d): Properly done this
method of beak trimming will suffice for the productive life of the bird. The
Super V Precision Debeaker ® and the Precision System are available in water
cooled and waterless models. Three types of attachments for this method
are available for the Super Debeaker ® , the B Attachment - W ater Cooled
Number 940-011, the BP Attachment - W aterless Number 940-012 and the
Number 8BC W ater Cooled Attachment Number 940-010.
3-6 WEEK BEAK TRIMMING USING THE SUPER TT DEBEAKER ®: The TT method
of beak trimming was designed primarily for beak trimming birds from 3 to 6
weeks of age. It has been used to trim beaks of birds up to 12 weeks of age,
but less beak is removed at this age proportionally. This method is NOT
recommended for beak trimming birds less than 3 weeks old. W ith the TT
method the bird is held sideways at a 90 degree angle to the blade. Both
beaks are trimmed and cauterized simultaneously with an INW ARD SLANT
as shown in Fig. 6 . W ith this method the bird's beaks are trimmed permanently.
The special beak guide and blade used in the TT method greatly reduce the
variations in beak trimming. Since this method of beak trimming is different,
careful operator training is required. Please order TT attachment number
940-024
OLDER BIRD BEAK TRIMMING : Started birds and Layer beak trimming at an
older age is usually done on regular beak supports. Selec tion of the blade
used in relation to the bird's age is important. The older the bird, the heavier
the blade should be. As a general rule of thumb the K blade will perform
satisfactorily on birds up to 6-7 weeks old. Use the H blade on birds 6-11
weeks old and the S blade for birds 12 weeks and older. W hen beaks are
trimmed on birds up to 12 weeks of age a variety of methods have been used.
Generally speaking 2/3 of the upper beak is removed but no closer than 1/8"
to the nostril (See Fig. 7 ). If the lower beak is trimmed it should protrude
beyond the upper beak 1/8 of an inch. W hen only the upper beak is removed
the lower beak will continue to grow and can become quite long. W hile this
may not be a disadvantage in some cases, it can, if not trimmed become a
weapon to use on other birds. Beak trimming of birds over 12 weeks is
generally accomplished by removing 2/3 to 3/4 of the upper beak, again
determined by the bird's age and maintaining a distance of up to 1/8 inch
from the nostril. The lower beak is cut 1/8 of an inch longer than the upper
beak. Fig. 8 shows a mature bird with its beak trimmed.
On the methods just described the trimming of the upper and lower beak is
done separately. Some Poultrymen prefer and report success in trimming
both beaks in one operation if the bird is not too old. For this method the bird
is held in the left hand and grasped by the neck near the head with the right
hand. W ith the thumb on the back of the head, use the forefinger on the throat
to draw back the lower beak and tongue so the lower beak will be cut less
than the upper beak. See Fig. 8 . This method produces a brief choking
action, but it is necessary to withdraw the tongue far enough to avoid burning
it. Approximately 3/4 of the upper beak and 1/4 of the lower beak is removed.
Figure 5: Bird At Maturity
Precision Beak Trimming
Figure 6: TT Beak Trimming
Of Birds 3 - 6 Weeks Old
Figure 7: Older Bird
Upper Beak Trimming
W hen trimming older bird beaks be sure to hold the head square to the blade
and operate the foot pedal or power unit so the cauterizing blade cuts through
the beak at a constant rate. Avoid burning the tongue. Bleeding can occur if
the trimming is done too fast, or the blade is not clean and at the proper
temperature. Use only the amount of heat necessary to stop bleeding and
keep the beak against the blade long enough to cauterize properly. The
reinformced beak support number 120-003 is for use in older bird beak
trimming.
Figure 8: Trimming Both Beaks Of
Older Birds
Bulletin 281-144 Page Four
TURKEY BEAK TRIMMING : Beak trimming of turkeys is similar to the beak
trimming method employed for chickens. W hile turkey beak trimming is not done
until 3 to 6 weeks of age, in the past there have been numerous cases of the
operation being performed between 1 to 3 weeks of age and more recently a
trend to trim turkey beaks at one day of age. One of the methods being used at
day old is a sear cut of the upper beak shown in Fig. 9 . This method is
accomplished using a powered Super Debeaker ® with a special attachment Catalog
Number 940-025. There is also the Super V Day-Old Turkey Debeaker ® model
for use with this method. The beak is seared a dime's width in front of the nostril
leaving a small portion of the beak with its tip. The seared beak section normally
drops off in 10 to 15 days, long enough for the bird to learn to eat and drink
properly. W hen turkey beaks are trimmed at 1 to 3 weeks of age as shown in
Fig. 10, common practice is to remove 5/8 to 3/4 of the upper beak. Growing
birds 3 to 6 weeks of age have 1/2 to 3/4 of the upper beak trimmed as shown in
Fig. 12 . Mature bird's upper beaks are trimmed by removing 1/2 or slightly more
of the beak.
W hen beak trimming turkeys it is common to use one of the heavier blades on
birds 3 weeks and older like the H, S and OE blade. Thinner blades tend to warp
and dull quicker on turkeys so the heavier blade is used to retain sharpness and
extend blade life.
TOE CLIPPING: Toe clipping using a cauterizing blade is very popular with
turkey growers and is gaining in popularity with Poultrymen. Toe clipping can be
accomplished by using a K blade and a beak support or by using the Toe Clipping
Attachment 940-005 designed for this purpose. Toe clipping is done quite rapidly
and for this reason the Debeaker ® heat control is used in the full or “HOT” position.
This gives maximum blade heat for the short time the blade is in contact with the
bird's toe. Toe clipping is the ONLY operation that uses maximum unit heat, the
HOT position should never be used for conventional beak trimming. For more
information on toe clipping methods and the attachments designed especially
for automated toe clipping, send for Bulletin Number 281-124.
Figure 9: Sear Cut Beak
Trimming At Day-Old
Figure 10: Beak Trimming 1 - 3
Weeks Of Age
Figure 11: Beak Trimming
3 - 6 Weeks Of Age
Figure 12: Beak Trimming Of
Mature Birds
EFFECTS OF EXCESSIVE HEAT IN BEAK TRIMMING: The costliest error in beak trimming is the use of excessive
or prolonged heat, especially when doing severe beak trimming. The heated blade is used primarily to cut and sear
the beak surface and to stop bleeding. The application of too much heat may result in a ball like growth on the
beak that is tender. This ball like growth can be painful to the bird when eating and drinking and cause the bird's
death. Never use more heat than necessary to do the job. Some birds naturally bleed as the result of trauma,
however, some bleeding is better than unnecessary and excessive burning.
BLADE AND ATTACHMENT INFORMATION: For a complete list of all blades and attachments made by Lyon,
send for our complete catalog. The attachment you select will come with complete instructions for its installation
and operation.
1690-A Brandywine Ave.
Chula Vista, CA 91911
www.lyonusa.com
Telephone (619) 216-3400
Fax (619)216-3434
E-mail: [email protected]