Poultry SR study guide.docx

**What is Poultry?** - **Poultry refers to the domestic birds raised for their meat, eggs, or feathers.** - **Common types of poultry include chickens, ducks, turkeys, and geese.** **Class, Breed or Variety** - **A class is used to describe the way in which a group of breeds is...

**What is Poultry?** - **Poultry refers to the domestic birds raised for their meat, eggs, or feathers.** - **Common types of poultry include chickens, ducks, turkeys, and geese.** **Class, Breed or Variety** - **A class is used to describe the way in which a group of breeds is lumped together.** - **A breed of poultry is a group of birds that have common distinctive characteristics.** - **A variety is a subdivision of a breed. Varieties may have different feather colors, comb types, sizes, beards, muffs and/or feathers on legs.** **Life Cycle of a Chicken** - **Chickens start as eggs laid by hens** - **The eggs are kept warm in a nest, either by a hen sitting on them or in an incubator.** - **After the 21 days, chicks hatch from the eggs.** - **Chicks grow into adult chickens, and the hens lay more eggs to continue the cycle, a cock fertilize eggs to create embryos** **Poultry digestion** - Crop -- an expanded, muscular pouch near the gullet or throat. - Proventriculus -- acts as the true stomach of a bird. - Gizzard -- an organ found in the digestive tract of a chicken. **Health** - Temperature of the living conditions: 50-75°F for adult birds - Temperature of the bird: 105 to 109°F - Heart rate: 220-360 beats per minute - Respiratory rate: 12-37 breaths per minute **Herd Health Management** o Veterinarian-Assisted Planning provides the producer with professional advice concerning vaccinations, cost effectiveness of treatment and other preventative medical practices. o Sanitation or cleanliness: The severity of some diseases is dependent on the number and virulence of microorganisms entering the animal\'s body. o Many organisms live and multiply outside the animal, so the number of microorganisms can be reduced by implementing sanitation practices. o Microorganisms thrive in manure and other organic waste materials, therefore good sanitation practices must be in place. Antiseptics and disinfectants can be effectively utilized in a good sanitation program. Antiseptics are substances, usually applied to animal tissue, that kill or prevent the growth of microorganisms. Disinfectants are products that destroy pathogenic microorganisms. o Proper nutrition: Well-nourished animals receive an adequate daily supply of essential nutrients.  Undernourished animals usually have a weak immune system, thus making them more vulnerable to invading microorganism. o Physical facilities contribute to animal health problems by causing physical injury or stress, or by allowing spreading of pathogens through a group of animals.  They can contribute to the spread of disease by not preventing its transmission (e.g. venereal disease transmission owing to poor or inadequate fences). **Nutrition** **All feeds include six basic nutrients: protein, carbohydrates, lipids,** **minerals, vitamins and water**. **Protein** o Provides essential amino acids. o Are essential in livestock feeding because they are needed throughout life for growth and repair. o Helps to form the greater part of muscles, internal organs, skin, hair, wool, feathers, hoofs and horns. o Contains carbon (C), hydrogen (H) and oxygen (O) (in common with fats and carbohydrates) but also contains a fairly constant percentage of nitrogen (N) (about 16 %). **Carbohydrates** are used as energy to enhance movement for body functions, growth, fattening, reproduction, etc. o Represent the largest part of an animal\'s feed supply. o Usually the fibrous part of the diet. o Include sugars, starch and cellulose. o Composed of carbon (C), oxygen (O) and hydrogen (H). **Fats are a concentrated source of energy, up to 2.25 times as much energy per unit** of weight, as do carbohydrates. o Form cholesterol, steroids (including some hormones) and other body compounds. o Found in every cell in the body. o When absent from the diet, affects (among others) the condition of the skin and hair. o Composed of carbon (C), oxygen (O) and hydrogen (H), but contain much larger proportions of carbon and hydrogen than do carbohydrates. o Other functions:  Energy reserves  Protection for vital organs  Insulate the body **Minerals** are needed in nearly all parts of the body but are found primarily in bones and teeth. o Make up important parts of many organic materials including blood. o Affect heartbeat, which depends upon mineral balance to maintain its regularity. o Involved in nerve transmission. o Divided into two groups based on amounts needed by the body: 1. Macro minerals 2. Micro minerals (or trace minerals) **Vitamins** are required for health, development and metabolic reactions. o Needed only in small amounts but are essential for life and health o Divided into two groups: 1. Fat-soluble 2. Water-soluble **Water** is the most important nutrient. Accounts for 70% or more of the composition of most plants and animals. o Functions of water in the body are:  Controls body temperature.  Enables living plants and animals to hold their shape.  Is involved in the transport of nutrients and waste throughout the body.  Helps in the digestion of feeds.  Is a major (by volume) part of all body fluids. **[Signs of an unhealthy bird]** - - Missing feathers - Cloudy, dull eyes - Sneezing - Panting - Lethargy - Reduced feed intake - Decreased egg production. - Temperature is a very important to prevent heat stress **Nutritive value of an Egg** One whole, large egg contains the following nutrients: o Calories: 78 o Total fat: 5 g o Cholesterol: 187 mg o Total carbohydrate: 0.6 g o Protein: 6 g (with all essential amino acids) o Vitamins: A, D, B6, B12 o Minerals: sodium, potassium, calcium, iron and magnesium **Grading of an egg** o Grading refers to the process of grouping eggs according to similar characteristics such as quality and weight. o Quality assurance is performed by company employees. o USDA has a stringent set of requirements for the grading of fresh shell eggs. o Egg grading is dependent upon examination of internal quality factors (e.g., condition of the egg white and yolk, air cell size).  Internal quality factors are determined by candling.  Candling involves holding the egg to a concentrated light source for visual inspection of internal defects, such as blood spots, double yolks or air cell size. o Egg grading is also dependent upon external quality factors (e.g., shape, texture, cleanliness, and soundness of the shell). o External quality can be determined by candling for illumination and detection of eggshell cracks o An AA grade egg contains the most desirable characteristics while an egg with a B grade contains the least desirable characteristics. The USDA has specifications for eggshell, air cell, egg white and egg yolk characteristics. **Size of Eggs** Sizes are determined by weight. Six different weight categories: peewee, small, medium, large, extra-large and jumbo. Each size category receives a different price on the farm as well as at the retail level. o Minimum average weight for one dozen eggs: 1. Peewee: 15 oz 2.. Small: 18 oz 3. 3\. Medium: 21 oz 4. 4\. Large: 24 oz 5. 5\. Extra Large: 27 oz 6. 6\. Jumbo: 30 oz **Large scale Poultry Industry** Many segments of the poultry industry exist. o Segments are all interlinked and often owned by the same company. This type of ownership is called vertical integration. Vertical Integration o A style of business management that allows for maximum control of the products produced. Much like a ladder concept as each segment relies on the segment below it to supply it with what it needs, while that segment must produce the product the next segment needs. o A hierarchy of needs that are met within one company. o Allows the poultry industry to develop its product efficiently and to produce a high-quality product. Structure -- Consists of eight steps 1\. Primary breeders 2\. Feed mill 3\. Breeders 4\. Hatchery 5\. Growout farms 6\. Processing plants 7\. Further processing 8\. Transportation and marketing [ ] **Poultry Processing** o Shackling -- Hanging birds upside down o Stunning - Electrical stunning delivers a current through a water bath to deem the bird unconscious. o Bleeding -- blood exists the carcass, through the cut jugular vein o Scalding- high-water temperature serves to loosen the connection of feathers to the skin. o Picking- refers to feather removal o Removal of feet, head, neck, and oil glands o Evisceration refers to the removal of internal organs. o Washing the carcass o Chilling- Carcass temperature must be reduced to prevent microbial growth. The USDA specifies the amount of chilling for specific bird sizes: 1\. 4 lb broiler: 40°F within 4 hours 2\. 4-8 lb broiler: 40°F within 6 hours 3\. Greater than 8 lb broiler: 40°F within 8 hours o Cut-up and deboning **Carcass Yield Grade** The USDA grades for poultry are **A**, **B**, and **C**. - **Grade A** is the highest quality and the only grade that is likely to be seen at the retail level. This grade indicates that the poultry products are virtually free from defects such as bruises, discolorations, and feathers. Bone-in products have no broken bones. For whole birds and parts with the skin on, there are no tears in the skin or exposed flesh that could dry out during cooking, and a good covering of fat under the skin. Also, whole birds and parts will be fully fleshed and meaty. - **Grade B has 1/3 or less exposed flesh on each part, no broken bones, missing parts up to the second wing joint** - **Grade C has no limit to any area** - **Grades B and C** poultry are usually used in further-processed products where the poultry meat is cut up, chopped, or ground. If sold at retail, they are usually not grade identified. **Requirements for Packaging label** Sell By o Product dating not required o Preferred by stores for dating o Date used for quality assurance o Food can still be used if chicken is frozen and the sell by date is expired. Plant Code o The plant code traces the facility that produced the product and tracks the product in case of a recall. Grade of chicken o Grade A -- Best quality (plump, bruise free, no broken bones) Nutritional facts o Serving sizes o Fat, sugar, sodium and carbohydrate inclusion. "Keep Refrigerated" Following label regulations o Labeling claims must be valid  For example: if labeled "Organic", the bird must have been raised organically and certified organic. o Some labels are misleading  For example: "No hormones or steroids" -- It is illegal to use hormones or steroids in poultry production. **Animal Welfare Concerns** Objections to housing/cages Concerns about behavioral problems due to production systems Objections to management practices such as forced molting, debeaking, toe trimming Concerns that poultry do not get exercise, not allowed to nest, take a dust bath and that birds become bored **Egg Parts** - **Air Cell** -- The air pocket at the large end of the egg that forms between the inner and outer shell membranes to replace the moisture the egg loses as it cools and is stored. - **Albumen** -- The white of the egg that contains primarily water and protein. - **Chalazae** -- Two white cords attached to each side of the yolk that hold the yolk in the center of the egg. Formed of tightly wound membranes that hold the yolk and white layers in place. - **Germ disc** -- The genetic material supplied by the hen. It is the white spot on the surface of the yolk. If fertilized, it becomes the germ spot. - **Shell** -- The egg's outer covering made mainly of Calcium Carbonate. - **Shell membranes** -- The membranes between the shell and the liquid portion of the egg. The outer shell membrane is fused to the shell and the inner shell membrane surrounded the liquid portion of the egg. - **Vitelline membrane** -- The clear seal that holds the yolk. - **Yolk** -- The yellow part that contains large amounts of fat, protein, vitamins and minerals essential for normal embryonic development. The developing chick relies on the yolk for its nutrition before it hatches. - **Yolk sac** -- A membrane sac surrounding the yolk of the egg. The yolk sac is a source of food for the developing chicken embryo. **\ ** **Anatomy of a Chicken**        **[\ ]**