Poultry Judging PDF

Poultry Judging (New National 4-H Poultry Judging Contest Manual, updated 2/24/2021).. 9a  NATIONAL 4-H POULTRY JUDGING MANUAL...

Poultry Judging (New National 4-H Poultry Judging Contest Manual, updated 2/24/2021).. 9a  NATIONAL 4-H POULTRY JUDGING MANUAL Revised February 221 2021 PAST PRODUCTION HENS In past production hen classes, four live laying hens are Judged and ranked according to factors that help determine the number of eggs they have laid prior to the contest. The laying hens are judged on PAST PRODUCTION and CURRENT PRODUCTION factors. These judging factors are based on scientific principles and observations. These principles are still used today to cull poor producing hens from flocks. The past production factor of PIGMENT LOSS Is the best indicator of the number of eggs each hen has laid. This signifies which hen has had the longest perlod(s) of continuous egg production. Current production factors indicate the hen's current rate of egg production which is determined by the traits of ABDOMINAL CAPACITY, ABDOMINAL FAT CONDITION, and MOLT. Health and vigor are indicated by the shape and brightness T011--- of the aye, the proportional shape of the head, and the F/gure 1. Parts ofa Single Comb IM1it& Leghorn hen, condition of the comb and wattles. Health and vigor are NOT gMng common names used in poultry judging. used In placing the hens but are suggested as describing factors when giving reasons. how to place the past production hen class, and than how to When Judging the class of production laying hens there Is present oral reasons to defend your placing. a very specific order of Importance of these factors when Whan Judging past production hens and giving oral reasons, placing the class. it is important to be familiar with the parts and anatomy of the The specific order of Importance for factors when placing hen as well as the proper terminology to describe what you hens are: are observing. 1. Pigment Loss Figure 1 shows the parts of a White Leghorn hen Important in production judging. The pubic bones are found on either 2. Abdominal Capacity side of the vent. The abdomen is located between the pubic 3. Abdominal Fat Condition bones and the tip of the keel (breast bone). 4. Molt 1. PIGMENT LOSS/ BLEACHING The specifics for evaluating each factor wlll be discussed in The most important factor in determining past egg production future sections, but It Is Important to remember that pigment is the loss of pigment from the skin and shanks of the hen. loss is always the first and most Important characteristic This Is referred to as bleachlng. These standards apply that should be used to place the class. The hen that has to any breed that has yellow-pigmented skin and shanks. bleached (lost pigment) and has the whitest shanks should In the national contest, Leghorn hybrids are used for egg always be placed first. If two hens have the same pigment production classes since they have yellow pigment in their loss, use the abdominal capacity to spilt that pair. The hen skin and shanks. They are also a common breed and easy with a batter abdomlnal capacity is placed above one with to find. For practice, other breeds having yellow-pigmented poorer abdominal capacity but only If they have the same skin and shanks can be used if Leghorns are not available. level of pigment loss. If, in your judgment, two hens have Examples are production sex-linked reds, or American class equal pigmentation and have the same abdominal capacity, breeds like Plymouth Rocks, Rhode Island Reds, or New then place the hen with the least abdominal fat condition Hampshire Reds which are commonly raised in small flocks. above the hen with the heavier abdominal fat condition. Finally, If you consider the top three factors (pigment loss,The yellow pigment is deposited in the skin, beak, shanks, and abdominal capacity, and abdomlnal fat condition) to be equal feet while the chicken is a growing pullet. At sexual maturity, between two hens, split the placing of the two hens based on which occurs at 17-20 weeks of age, the pullet starts to lay eggs. The pigment then bleaches from the pigmented areas their molt condition. When all other factors are the same, the hen showing no current molt should be placed above one in a definite order according to the approximate number that shows active molt in the primary wing feathers. of eggs the hen has laid. By knowing the order of pigment loss or bleaching, you can easily rank the hens for past egg This manual will guide you on how to handle and Judge a hen, production. Learning the order of pigment loss is critical prior how to check for end describe factors previously mentioned, to judging any hen classes. 10a Pigmentation loss is displayed in the following order: 3. ABDOMINAL FAT CONDITION 1. Vent A hen uses the energy in the feed she eats to produce eggs. 2. Eye ring If she is not laying eggs, she does not require as much dietary energy and much of the energy from the feed she 3. Earlobe eats is deposited as fat. The amount of fat in the abdomen, 4. Beak (comer of the mouth toward the tip) therefore, is a good Indicator of the hen's level of production. Abdominal fat condition refers to the fat content In the 5. Bottom of the foot abdominal area. The fat in the abdominal area is referred to 6. Pigment loss over the entire shank (front, back, and as the abdominal fat pad. sides) 4. MOLT 7. Hock and top of the toes Molt is another factor used to evaluate hens' current Hens can regain their pigment when they go into a molt and production. Molt is the loss of primary feathers that occurs stop egg production. The pigment returns to the skin in the when a hen stops producing eggs. Molt is evaluated by same order it is bleached: vent, eye ring, ear lobe, beak, the counting the number of primary wing feathers. In a non- bottom of the foot, entire shank, hock, and top of the toes. molted hen, there are 10 primary feathers that are separated Hens that show signs of regaining their pigment tend to be from the secondary feathers by a single, smaller feather poor producers. known as the axial feather. If there are primary feathers 2. ABDOMINAL CAPACITY missing, or if new primary feathers are growing in to replace lost feathers, that indicates that the hen is in a molt. Abdominal capacity refers to the size of the laying hen's abdominal area. The larger the abdominal capacity, the The main concept to understand about molt is that feather better the current level of production. The abdominal spread growth and egg production both require a large amount of is a term used to refer to the measurement associated with protein. A hen cannot be replacing long feathers (molting) the width and depth of the abdomen. Abdominal capacity and lay eggs at the same time. So, when a hen is molting it is usually measured by comparing the number of fingers is most likely not in production. you can get 1) between the pubic bones and 2) between the pubic bones and the tip of the keel. The first number in the spread refers to the width between the pubic bones and the second number refers to the depth of the abdomen. For example, if you can fit two fingers In between the pubic bones, and three fingers for the depth of the abdomen, then you would refer to the spread as 2 x 3. REMOVING HENS FROM THE CAGE When evaluating live animals, the welfare of animals is practice moving the bird from one hand to the other to allow important and should be considered. Being well-trained in you to use both hands when opening the wings.Also, holding handling hens is important to prevent discomfort or harm the birds In your non-dominate hand allows your dominant to them. In order to maintain the welfare of the hens, the hand to be available to take written notes. While resting the following procedure should be adhered to. Approach the hen's body on the palm of your hand you can open both cage slowly, open the door quietly, and prepare to remove wings and check for a molt. the hen from the cage, headfirst. To remove the hen easily Placing the hen's head between your body and arm will and properly, maneuver it until it stands with its head facing help to control It. One hand is then free to examine the hen you. Place your hand above the hen and quickly, but gently, and take notes. If you are right-handed it is best to hold the pin her to the floor of the cage. With both hands, hold the hen with your left hand so that your writing hand Is free to wings next to the body; lift the hen slightly off the floor, and take notes. If you are left-handed, hold the hen with your tum her to face the cage door. Then slide your non-dominant right hand. Never hold a laying hen upside down by their hand, palm up along the hen's keel or breastbone, place your legs or allow them to flap their wings. Always return the hen thumb on the outside of one leg, your index finger between to the coop headfirst and lower the hen gently to the floor the hen's legs, and the rest of your fingers to the outside of of the coop before releasing her. You are only allowed to the second leg. Hold the legs gently but firmly at the hocks handle one hen at a time and cannot compare your hen and lift the hen off the floor of the cage. Steady her with your with a different hen that someone else is handllng. NEVER free hand. Hold the legs gently but firmly above the hocks. HANDLE OR COMPARE TWO HENS AT ONE TIME. Put your index finger between the hocks, your thumb around one leg, and your remaining fingers around the other leg. To examine the hen, hold her back against your stomach, carry the weight of the hen with the hen's breast in the palm with her head slightly downward. From this position, you of your hand. Then bring the bird out of the cage, headfirst, can see the vent and check for pigment loss, abdominal keeping its head toward you. It is recommended that you capacity, and abdominal fat condition. 10b  GETTING STARTED HEN#1 HEN#2 HEN#3 HEN#4 p. p. p. p. C- C- c- C- F- F- F- F- I M- M- M- M- I I Notes Notes INotes Notes Class piecing: - - - First, prepare to take notes on each hen as you sbJdy her The NOTES area is for anything else you see as important to production characteristics. An example of a notetaking table note in your oral reasona like indicators of health and vigor. Is shown above where: An example of notetaking using such a table is shown below. P = PIGMENT loss C =Abdomlnel CAPACITY F= Abdominal FAT M=MOLT HEN#1 HEN#2 HEN#3 I HEN#4 ' P- Through bottom of !he p. Well into shanks, P- Through shanks with foot, most intense yellow P Throughout slight yellow over top of slight yellow on toes.In shanks toes and shanks C 2x2 C-3x4 C-2x4 C-3x4 F- Fat, hard abdomen F- Soft, pliable abdomen F Soft, pllable abdomen F- Fat, hard abdomen M- One feather in each M None M None M-None wing Notes: Bright eye, large Notes: Small, pink comb Notes: Notes: red comb Cla&& placing: 2 4 3 - 1 10c  BEFORE HANDLING HENS IN A CLASS To begin, stand back for 30 seoonds and look at all four hens After seeing the class from a distance, remove each hen in the class (see Figure 2). Take notes of obvious pigment from the cage and make notes of your observations. loss. If you can choose a top and bottom hen, make note Remove and observe only one hen from a cage at a time. of that observation. The top hen should have a beak and Remember that in this oontest the hens will be handled by shanks that are well bleached. This will be the best egg many oontestants so all effort must be taken to handle them producer in the class. Poor layers may have some pigment gently. In the oontest, you can only handle one hen at a In the beak or shanks. They may also have dull, shrunken time, and you must return her to the cage you took her out oombs and wattles. Remember that tha hen with the most of before removing another hen from its cage. Do not pass pigmentation loss has laid the most eggs, ragardlns of hens from one person to another during the contest. her current production factors or state of health............ Pnllludl 111111 !a.-1 I Figure 2. A class of past production hens at the national poultryjudging contest. EXAMINING HENS FOR PIGMENT LOSS Lift the hen In front of you. Hold her ln the palm of your hand. Your free hand should gently hold the neck and head. Look for pigment loss from the eye ring, ear lobe, and beak (Figure 3). To examine the hen further, hold her back against your stomach, with her head slightly downward. From this position, you can check the hen for pigment loss in the back of the shank and bottom of the foot (see Figure 4). You can also look at the shanks and top of the toes (sea Figure 5). They should be bleached through the hocks and top of the toes. Record your observations in your notes. You have now looked for bleaching from the vent, eye ring, ear lobe, beak, the bottom of the foot, entire shank, hock, and top of the toes. Reoord the last area that has bleached. In other words, select the part of the hen that seams to be the last part that shows color when taking notes. If a hen has a white beak, white skin at the bottom of the foot but shows a good bit of yellow in the shank, that hen should be noted as bleached through the bottoms of the feat. After you observe all the hens you may wish to add more specific notes about the level of color (yellow) intensity in the shank or other areas. Figure 3. Hsed of a Single Comb Whits Lsghom hen 10d RgurB 6. Hen with white shanks and a fe,.v blight yellow SCiafas Figure 7. Hen with pate yellow In the shanks and scales rl'lat are at the base of the shank not as bright at the base of the shank as those in Figure 8. One area of confusion Is the few heavy scales at the base Remember to consider the pigment loss over the entire of the shank that do not shed as quickly as the other scales. shanks (front, back, and sides) before making your notes. It is not uncommon for a hen that looks totally bleached In Pull the feathers back from the hock to see the last of the the shanks to have a few bright yellow scales at the base scales in this area. A few of them may have pigment. If you of the shank. It is important to consider the overall degree don't look, you can be fooled. of pigment in the entire shank, not just a few bright yellow scales at the base of the shank. A hen with pearly white shanks and few bright yellow scales at the base of the shank (Figure 6) should be placed over a hen with pale yellow In the shanks and scales that may not be as bright at the base of the shank (Figure 7). So, do not consider the scales at the base of the shank as the main factor unless all other parts have a similar level of bleaching. lOe  COMPARING A GOOD AND BAD LAYER Vent The good producer has a bleached vent (see Figure 8). Look at Its outer edges of the vent. Notice its moistness. Also, the vent Is large and oblong In shape. This Is the appearance of the vent of a high-performing layer. Notice the yellow pigment in the vent of the poor producer (Figure 9). It has some moistness, but the vent Is small and round. Figu1B 8. The vent of a good layer F,gure SI 1l1r;; 'lf!nt ur a poor rayet with good bleaching. with oonsidsrab/8 yellow pigment. Face There Is total bleaching of the eye ring, ear lobes, and beak of the good layer (Figure 10). The comb and wattles are large, red, and glossy. Yellow pigment is present In all parts of the poor layer's head (Figure 11 ). The comb is small and pale. Figure 10. Hasd ofa good egg prr,duoer Figuf& 11. Hesdofspooreggprr,duoer with no pigment in beak and eye ring. with pigment 1Bmainlng In beak and eye ring. Feet Turn the hen so you can observe the bottom of the feet and back of the shanks. Figure 12 shows the bottom of the feet and back of the shanks of a good layer. The bottom of the foot webs are pink and show a loss of yellow pigment. The back of the shank has bleached from the base of the shank to the hock. The color is in the web between the toes and next to the footpad. The footpad is often light-c:olored or stained from walking. There ls no pigment to be seen in the area up to the hock (where fingers are holding the shank). Figure 13 shows the back of the shank and bottom of the feet of a poor egg producer. There is a large amount of pigment in the bottom of the foot webs and toes. There Is some yellow color at the bottom of the shank and on up to the hock. lOf Figure 12. Back of the shank and bottom of the feat of a good Figure 13. Back of the shank and bottom of the feet of a poor egg producer showing good bleaching. egg producer showing considerable piogment remaining. Figure 14. Front of the shanks and tops oftoes of a good egg Figure 15. Front of the shanks and tops of the toss showing producer showing good bleaching. considerable pigment remaining. Tum the hen so you can see the front of the shank and top of the toes. Figure 14 shows the front of the shank and the top of the toes of a good egg producer. There is some yellow pigment at the base of the shank (where the shank meets the top of the toes). Some very good layers may never bleach this part of the foot. Start at the top of the shank and study the loss of pigment down the front toward the foot. The good layer has bleached this area of the shank. Figure 15 is an example of a poor layer. Poor layers show intense pigmentation down the front of the shank and the pigmentation extends down over the tops of the toes. Remember to consider the pigment loss over the entire shanks (front, back, and sides) before making your placings. Pull the feathers back from the hock to see the last of the scales in this area. A few of them may have pigment. If you do not look, you may miss pigment in this area. The good producer Is bleached in the hock and tops of the toes. Yellow is present In the hock and toes of the poor layer. Remember, your placing is based on bleaching or pigment loss from the vent, eye ring, ear lobe, beak, the bottom of the foot, entire shank, hock, and top of the toes, in that order. The more parts that are bleached, in order, the more eggs the hen has laid. Hens with identical bleaching are split on abdominal capacity. abdominal fat condition, and molt. Remember that Pigment loss Is the most Important factor In placing the class. 10g  EXAMINING THE HENS FOR ABDOMINAL CAPACITY Next, holding the hen In the palm of your hand, tipping the Record the number of fingers between the public bones and hen sllghtly forward to examine the abdominal capacity. between the public bones and the rear tip of the keel. Always 1. Place your hand gently over the vent opening and place record width first and depth second for true comparisons. your fingers between the pubic bones (bones located on Record this information In your notes consistently to avoid each side of the vent) to see how many fingers fit between mistakes. Depth Is usually greater than width, but not always. the two pubic bones. Count the number of fingers between You are using your fingers to help you make a comparison in the pubic bones. This is abdominal width. See Figure 16 the size of abdominal capacity among hens. DO NOT use the which shows a two-finger width between the public bones. number of fingers when discussing hen abdominal capacity in oral reasons. The number of fingers does not matter as 2. Then place your index finger just below the bottom of the much as if there are differences in capacity between hens. pubic bones and place as many fingers as you can between Different people have very different finger sizes so a 2x3 the bottom of the pubic bones and the rear tip of the keel capacity for one person may be a 3x5 capacity for someone bone. Count the fingers to find the abdominal depth. See with smaller hands. It is best to state that a hen has a greater Figure 17 which shows a four-finger depth between the tip of spread between the pubic bones and the keel bone than the the keel and the pubic bones. hens in the lower placing. Ffgu19 1 a Hen wttll e two-finger width between pubic bones. F,gu19 17. Hen with e four-finger width depth between the pubic bones and the tip of the keel. EXAMINING THE HENS FOR ABDOMINAL FAT CONDITION Whlle holding the hen with its back against your stomach, A lean, trim condition of the abdomen means good current pinch the skin on the abdomen between the vent and the production. Record this information in your notes. Good tip of the keel (Figures 18 and 19). Pinch and roll the skin abdominal fat condition Is usually expressed as "Thin and gently between the thumb and finger to feel its thinness. Pliable abdomen. Poor abdominal fat condition is usually Feel the softness or hardness of the abdomen. Softness and expressed as "Hard or Fat Abdomen." thinness mean a lack of fat. Hardness and thickness mean fat in the abdomen. A soft, pliable abdomen will feel like you are pinching and rolling the skin on your cheek. F,guf& 1. with extra abdominal fat F/gU19 18. Hen with ve,y littfe ebdomlnel fat indicating she Is a poor egg produoer indicating she fs e good egg producer 10h  EXAMINING THE HENS FOR MOLT To observe molt, place the hen in the palm of one hand and Some hens will continue to lay while molting, but usually at pull the wing open like a fan with the other hand. The first ten a much-reduced rate. This means they will have laid fewer long feathers closest to the wingtip are the primary feathers. eggs than those that have not molted. Preferably, a hen The short feather In the middle is the axial feather. You can should not molt until she has completed 12-14 months of find the axial feather by running your index finger under the production. wing at the joint between the wingtip (metacarpus bone) and Record information about any hens that are molting and how the wing flat (ulna bone) and gently pushing up. The long many feathers molted so you can mention this in your oral feathers in the wing growing between the axial feather and reasons. Although molt seldom helps you place your class, the hen's body are the secondary wing feathers. II may be helpful in giving a more complete set of reasons The feathers that are most important to observe are the 10 for a class. primary feathers that grow on the outside of the axial toward Figure 20 Illustrates what the wing feathers look like showing the wing tip. Hens molt from the axial to the tip. Old feathers a normal wing with the axial feather dividing the primaries that have not molted will be worn on the ends and may be from the secondary feathers. Figure 21 is a wing with broken or dirty. New or molted feathers will have smoother primaries 1 through 5 (counting out from the axial feather) ends and appear clean. They also may have different lengths being molted. The more primaries molted, the longer the hen if the hen is currently growing in new prtmary feathers. The has been out of production and the fewer eggs she has laid. good producer will have old, wom feathers, indicating she has not molted. A poor producer will have some short new feathers just outside the axial, showing she is now in a molt. - - Figu18 20. living of a 0111Clwn snowfnQ tt,e ten pnmary (satf1e11S Figure 21. Wfng with new and developing primaries 1 througn 5 separated from the secondary feathers by the shorter axiaf (oounting from tha axial feather) during a molt Feathera 6-10 a19 feather. yet to molt. lOi  PLACING A CLASS OF PAST PRODUCTION HENS The following make-believe notes are used to demonstrate how this ls done to make preparing oral reasons easier and more complete. To place the class, the first rank the hens according to their pigment loss. Look at the notes. Hen number 2 is the only hen that is completely bleached through the hock and the top of the toes. This means she shows better past production and has likely lald more eggs than hen numbers 1, 3, and 4. She Is placed first. Hen number 4 is placed second because she is bleached through the shanks but has some pigment on the top of the toes. Hen number 3, which is bleached Into the shanks with some pigment in shanks and toes, is placed third. Hen number 1, with yellow shanks, has bleached only to the bottom of her feet, therefore she Is placed fourth. The piecing Is now made ranking the hens 2-4-3-1. I HEN#1 HEN#2 HEN'#3 HEN#4 I P- Bleached well Into P- Through bottom of the the shanks, sllght yellow I P- Through shanks with P- Throughout all parts, foot, most intense yellow hock and the top of toes over tops of toes and in slight yellow on toes in shanks shanks C-1x2 C-3x4 C-2x4 C-3x4 F- Fat, hard abdomen I F- Soft, pliable abdomen F- Soft, pliable abdomen F- Fat, hard abdomen M- One feather in each M-None M-None M-None wing Notes: Brfght eye, large Notes: Notes: Small, pink comb Notes: red comb Class placlng: 2 - 4 - 3 - 1 PREPARING ORAL REASONS Like anything else, to become comfortable and proficient A few points to avoid when preparing and glvlng reasons. at oral reasons, you will need to practice with multiple and Do not discuss the number of fingers between the pubic different classes. It is important to become comfortable or pubic and tip of the keel. Discuss speclflcally where giving reasons that discuss each specific class of hens you the spread Is greater between two hens. The number judge. Memorizing one set of reasons and using them for of fingers does not matter since your fingers are of a any class you judge Is not appropriate and wlll be recognized different size than the judges. by the reasons Judge and will not score well. The reasons must be specific to the class you judged. Do not recite the order of pigment loss for each pair. The contestants should wear business casual (professional) Do not try to tell the judges how many eggs the hen clothing that Is comfortable and does not have anything that has lald or how long you think the hens have been In would ldentlfyyourname, your club, orstatetothejudges. DO production. NOT wear hats or chew gum ln the reasons room. Practice Do not talk about points that do not matter in the placing speaking at a confident, steady rate and at a volume that of the class (i.e., pretty feathers, nice personality, cleaner the judges can hear everything you say. Avoid long pauses, feat, etc). talking too fast, or speaking so loudly that It seems like you Have a solid understanding of the factors In Judging the are shouting at the judges. Use proper terminology for the production hen class. Judges often will ask a question contest and only stress the key differences in the class. to know you understand the specific factors In placing Adding a few comments that demonstrate your knowledge of a class. the factors as they fit the class Is okay if they are to the point. lOj As you prepare your reasons, think of organizing the reasons as a short news article. Give an opening statement to catch the judges' attention. Then give a short introduction to the main points of the first pair of hens in the placing. Then give a short paragraph discussing the details of the key differences. Do this with each pairing: 1st with 2nd place, 2nd with 3rd place, 3rd with 4th place. Mention the last place hen and any factors that were not used in the placing of your class and finish with a closlng statement. As you read the following set of reasons, study how each note describes the class, justifies a placing, describes a hen, or compares two hens. Notice how the terms bleaching, pigment loss, past Production factor, current production factors, abdominal capacity, abdomlnal fat condition, and molt are used. Example of a set of oral reasons for the make belleve notes on the previous page. Colors coincide with structural suggestions from the prior section. Example of a set of oral reasons Good Morning: I am Contestant number 10. I place this class of White Leghorn production hens 2-4-3-1. I had a definite top pair, close middle pair, and an easy bottom pair. I place hen number 2 at the top of the class and over hen number 4 because of pigment loss and Abdominal Fat Condition. Hen number 2 is totally bleached through the hock and the tops of the toes. This indicates that hen number 2 displays the best past production in this class. Hen number 2's abdomen is soft and pliable, while hen number 4 has a hard abdomen showing signs of fatty deposits. Both hens had a similar abdominal capacity. Both hens had red and waxy combs. I place hen number 4 second and over hen number 3 because of pigment loss and abdominal capacity. I found that hen number 4 has slightly less pigment on her shanks than hen number 3. Hen number 4 also had a greater spread between the pubic bones than did hen number 3. I grant that hen number 3 has a softer and more pliable abdomen than hen number 4. However, I still placed hen number 4 over hen number 3 because hen number 4 has the best past production as shown by greater bleaching. In the easy bottom pair, I placed hen number 3 over hen number 1 because of pigment loss, abdominal capacity, and abdominal fat condition. Hen number 3 shows pigment loss in the shanks while hen number 1 has only bleached through the bottom of the foot and shows intense pigment over the entire shank. Hen number 3 also had a better abdominal capacity with a greater spread between the pubic bones and the pubic and keel bones than hen number 1. Hen number 3 has a softer abdomen, whereas hen number 1 has a hard, fat abdomen. I placed hen number 1 last because she lacks Past Production traits as shown by the intense pigment in her shanks. Hen number 1 also lacks current production traits, because of her small capacity and fatty abdomen. Although molt was not a factor in the placing of this class Hen number 1 showed a one feather molt in both wings. All the hens showed signs of good health and vigor. For these reasons, I placed this class of White Leghorn production hens 2-4-3-1. Thank you. Are there any questions? SUMMARY Remember, hens ranked for past production are first placed on pigment loss, then abdominal capacity, followed by the abdominal fat condition, and, finally, molt. Pigment loss indicates the past production traits or the number of eggs laid. A large abdominal capacity goes with high egg production. Good abdominal fat condition is-characterized by the hen's leanness and trimness. Signs of molt mean the hen stopped or slowed her current production and did not lay as many eggs as she should have. These four factors are the keys to judging hens for past egg production. 10k  NATIONAL 4-H POULTRY JUDGING MANUAL Revised February 22, 2021 MARKET POULTRY GRADING READY-TO-COOK POULTRY CARCASSES Ready-to-cook (RTC) carcass grade scoring is based on the USDA quality grades A, B, and C. No Grade (NG) Is an option only if the carcass has a major defect that exceeds meat removal that is allowed for a C grade. Factors used in judging ready-to-cook carcasses and parts in a 4-H Poultry Judging Contest are: 1. Exposed Flesh 2. Missing Parts 3. Disjointed and Broken Bones Always select your score based on the lowest grade defect found on each carcass or part. Because of the length of most Judging contests, carcasses will dry out. You should not grade carcasses based on off- 1 color areas that appear bruised, dried out, or dlscolored. In addition, feathers and pin-feathers are not used as a quality factor when carcass grading. Figure 12. Raady-l()-COOk can:ssses hung from shackles eill,ar tJy both legs (Is~ photo) or one leg (right photo) Carcasses used for contests wlll usually have Grade A fleshing, conformation, and fat cover. You should, however, be prepared to recognize poor fleshing and finish If such Ready-to-cook carcasses will be judged according to the carcasses are available for a contest. quality specifications in Table 1. Table 1 Includes three weight categories for determining the size of exposed flesh The carcasses you judge wlll be hanging from shackles. on the different parts of the whole carcasses. In a 4-H poultry This method Is used to make it easier to see all parts of judging contest, however, only the first two weight classes the carcass. Carcasses cannot be touched or handled wlll be used. There are no weight ranges for missing parts, during Judging events. It is permissible to tum the shackle disjointed, and/or broken bones. to see the entire carcass as long as you do not touch the carcass. You can also tllt the shackle to check for broken Learn a method of judging carcasses by looking at one part bones. The carcasses can be hung from both legs, or just at a time. By definition, the six parts of the carcass are; each one (see Figure 1). If you do not have shackles for practicing wing (2), each leg (2), the entire breast (including the rib and the ready-to-cook carcasses are placed on plates, judge area), and the entire back (width of the hip joints to the width the carcasses based on what you can see. of the wing joints). EXPOSED FLESH Cuts, tears, and trims are a result of a mis-cut or tearing of Sometimes a carcass or part may have more than one cut, the skin during a processing operation. When ready-to-cook tear, or trim. When there is more than one exposed area carcasses are downgraded for cuts, tears, and trims, it ts on a particular part, add the length or amount missing to based on the amount of exposed flesh, weight ofthe carcass, determine the grade based on that part only. Cuts and tears and the part where the exposed flesh occurs. The length of in the flesh are cumulative on a given indlvldual part, but a cut or the amount of flesh showing on the part determines they are NOT cumulatlve across multiple parts. Each part is the grade. Cuts, tears, or trims must be completely through graded separately and the grade is determined by the part the skin so that the meat, called flesh, can be seen before having the lowest grade on the carcass. putting the carcass in a lower grade. Figure 2 shows some typical cuts and tears resulting in Injection marination is a common practice for many poultry missing skin (or exposed flesh) on the breast of 2-6 lb. processors. Marination Injection marks should not be carcasses. The Grade A carcass is permitted to have only considered If they appear on carcasses and parts within cuts or tears on the breast that total less than 114 Inch and a contest. The presence of the marks will be announced by no missing skin. The Grade B carcass can have up to 1/3 of the contest officials during the contest orientation. the flesh on the entire breast exposed. The Grade C carcass The grade is determined by the amount of exposed flesh has more than 1/3 of the flesh exposed on the entire breast. as the length of the cut or amount of skin missing (Table 1), lla  Table 1. Summary of USDA specifications for standards of quality for indivldual whole carcasses FACTOR A Quallty B Quality C Quallty No Grade Else- E1pg11d Elnb Breast where and (wing Entire carcass Entire carcaSI Entire carcass Carcass weight Legs and Min Max back) i I 1½ I >2 lb. 6Ib. ¼inch Over ½ of the flesh Flesh removed from inches exposed normally any part in which the No more than ½ of the 1 covered by skin normal meat yield is flesh exposed nor- >6 lb. 16 lb. ½inch 2inches materfally affected mally covered by skin No limit on exposed (>¼ inch deep and exposed flesh provided meat diameter of a quarter > 16 lb. none ½inch 3inches yield not affected coin or larger) 2 disjointed or. Any protruding broken 1 disjointed I 1 disjoint and 1 or cut bones Disjointed and non-protruding broken N/A broken bones No broken bones or No limit on disjoints or 1 non-protruding broken bones broken Back area removed wider than the base of the tail and/or Wing to 2nd joint Wing to 3rd joint extending beyond the (entire wing) hip joints Wing tips Tail and back area not Missing parts wider than base of tail Tail and back area not Flesh removed from (whole carcass only) Tall removed at baae and extending up to wider than base of tail any part in which the halfway between base extending up to hip normal meat yield I of tall and hip joints joints is affected (>¼ inch deep and diameter of a quarter coin or larger) The parts of the carcasa shall be: each wing (2), each leg (2), the entire breast (Including rib area), and the entire back (width of hip Joints to the width of the wing Joints). Figure 3 shows deep cuts on various parts of a carcass that Parts such as wings and the back portion (considered remain Grade B based on the amount of exposed flesh. Cuts 'elsewhere') on a 2-6 lb. carcass can have a cut or tear up on the carcass that are deeper than 1/8 Inch without any to 1½ inches for a Grade A carcass. Grade B carcasses are meat removal wlll not change the grade beyond what Is allowed to have up to 1/3 of the flesh exposed. Any part with designated for the exposed flesh. more than 1/3 flesh exposed on the entire part Is a Grade C A trim Is when meat is removed. Trims that do not exceed carcass. Length, such as that from a knife cut, Is as important 1/8 inch in thickness (approximately the thickness of a nickel as the width that is a result of a tear in determining carcass coin) and the area of 0.75 inches in diameter (approximately grade. Figure 5 shows examples of back and wing cuts with the size of a quarter coin) do not affect the grade. Any the corresponding grade. time meat Is removed from the breast and legs of the Refer to Table 1 for the section on cuts and tears for the carcass that exceeds these parameters, the carcass lengths and amount of exposed flesh that Is allowed. If a cut would ba marked as a NO GRADE. Figure 4 shows trims is less than 1½ inches in the wing of a 2-6 lb. carcass (Grade on carcasses where the meat yield is affected. A) and also cuts Into the meat more than 1/8 inch or the trim llb  GRADE A GRADE B GRADE C Flgur& 23, Grading calCIIB88s based on cuts and tears on the braast. Figu,a 24. Grade B can:asses Dased on cuts deeper than r. Inch without meat loss where the grade Is not altered. appreciably alters the appearance, the carcass should still not be considered In grading the carcass. If a processing be graded by the size of the exposed flesh since it is a part cut is larger than 1-lnch, as demonstrated in Figure 6, that can be removed. downgrade the carcass to a Grade B. Processing cuts near the vent and/or breast opening less than 1-inch beyond the opening are acceptable and should llc  GRADE B NO GRADE NO GRADE Brettrim deeper than 1/8 Inch Breast Trim and larger than 0,15 Inch In diameter. Keel trim NO GRADE NO GRADE Missing meat on thigh Missing drumstick Figur& 25. DifferBnt c:aroass grades based on meat trim where msat yield may be alter&d. lld  GRADE A GRADE B GRADE C Grades based on cuts end tears on the back or wing. _ Grade A carcasses wn/l processing cuts at tile necl( (left} or tip of the keel (right). Note: Ignore all marination injection merl