Production Notes For ANSC PDF

Production sheep Merino Most dominant breed in industry world wide Very fine fleeces Hardy, long lived sheep Typically smaller and slower growing Rambouillet Largetr and faster than merino Dominant range ewe in western us and tx Developed by king louis xvi Columbia Cross breed between Lin...

Production sheep Merino Most dominant breed in industry world wide Very fine fleeces Hardy, long lived sheep Typically smaller and slower growing Rambouillet Largetr and faster than merino Dominant range ewe in western us and tx Developed by king louis xvi Columbia Cross breed between Lincoln rams and rambouillet rams Largest of crossbred breeds Coarser wool than rambuillets Meat Breeds Hampshire Shired for rapid growth and muscularity One of the most popular sire breeds in commercial sheep production Southdown One of the oldest sheep breeds Produce meaty, lightweight carcasses Low maintanence breed Suffolk- old breed used as a sire breed in commercial production Rapid growth Produce lean muscular carcasses Goat breeds Wool, meat and milk Angora- produces mohair- worlds finest and mosts valuable hair Sheared twice a year Produced by kid goats the hair gets coarser as they age Managed under range conditions Boer South African breed Most product meat goat Hardy, fast growing, high carcass quality Known for docility Good spring of rib, body length and muscle tone Spanish goat Also called brush goat or scrub goat Mostly kept for meat production Also used for brush clearing purposes High variability in appearance Very hardy, as well as they have the ability to breed outside of the normal breeding season Nubian Most popular breed of registered dairy goat in the us High butterfat does not produce as much milk as some other breeds Produces 5% or more butterfat content Due to middle eastern heritage they can live in hot climates and has a longer breeding season than other dairy goats Intensive management systems Farm flock operations Lamb feedlot Extensive management systems Southwestern range operations Northwestern range operations Farm flock operations Common in Midwest Smaller in size part of a diversified farming operation Primarily concerned with lamb production Maternal lines for prolific and heavy milking crossed with sire lines for fast growing and muscular carcasses= maximize pounds of high quality market lambs Lamb feedlot- purchasing lambs and feeding them to a marketable weight is the goal Feedlot management system is an effort to achieve Needs a consistent supply of quality lambs Must meet market needs for premium quality Allows producers to maintain production when lush pasture is not available To achieve rapid growth with a balanced ration of grains and alfalfa grass dry hay to generate a year round cash flow and to value- add ration components Southwest range operations Usually use fine wool type ewes Sheep are adaptable to the environment conditions Produce high quality fine wool fleeces and fast growing lambs Major factors- rainfall, predators, prices for lambs and wool Northwest range operations Greater abundance of feed than southwest Larger coarser fleeced ewes used Flocks produce a greater number of lambs per ewe Often graze federal lands managed by forest service and bureau of land management Goat production systems Hair angora mohair Cashmere Meat production no grading system for meat goats, so there is great inconsistency Dairy goat production Very intensively managed system that mimics the dairy cattle industry Common management practices Range vs shed lambing/kidding Docking and castration Crutching/ facing Drenching/spraying Predator control Herding Range vs shed lambing/kidding Range- ewes and nannies generally kid easily without assistance Genetics and nutrition are priorities to make sure problems with dystocia are minimized Shed- ewes and kids are brought into a barn and put in "jugs" until they are properly bonded More labor and expenses in facilities are required Allows for closer monitoring for health problems Docking and castration Docking and castration are best performed at same time-around 2-4 weeks of age Procedures are less stressful early in life Methods for each procedure Docking- done to prevent bacteria from growing on tail Knife Elastrator Emasculator Electric docker Castration Knife Elastrator Burdizzo All in one castrator Crutching and facing Crutching is shearing of wool from the reproductive area and mammary system of ewes before parturition Facing is shearing of the wool from the facial area Prevents obstruction of vision Drenching and spraying Drenching and spraying are for the removal of internal and external parasites Predator control sheep and goats have many predators Mountain lions and wolves Putting different animals in the same paddocks or pens can help protect the sheep or goat herd Great pyrenees Donkeys Llamas Herding Working dogs border collies, Australian shepherds, corgis How do you age your sheep and goats Use their teeth All lambs teeth are small(baby teeth) Yearlings have two large incisors 2 year olds have two sets of large incissors 3 year olds have three sets of large incissors 4 year olds have a mouth full of large teeth Breeding sheep Characteristics that are bred Skeletal correctness Frame Wide chest and ribcage Muscularity Fleece( density, fineness, uniformity of grade Wool production 1. Shearing-done in spring and take 2-3 minutes 2. Grading- sorting wool according to fineness and length 3. Packaging- each bale contains 500lbs 4. Storage-bales are sampled and processed to determine wool yield 5. Marketing 6. Manufacturing-sorted and cleaned before being processed into yarn Wool evaluation Wools are classified based on three main factors Yield Grade Staple length Other factors include uniformity Color Write down diseases chart Prion-missfolded protein that binds to other proteins when this happens it changes the other proteins shape and they stop functioning normally Importance of sheep and goat production Provide asset in addressing future food shortages High reproductive rate+ ability to utilize otherwise unusable forage sources=valauable Complement to beef cattle use different proportion of grass, graze different plants etc Dairy lecture A cow produces an avg of 6.3 gallons of milk daily That's more than 2,300 gallons each year and 350,000 glasses of milk in a lifetime The avg American consumes almost 25 gallons of milk each year 97% of us dairy farms are family owned farm businesses It typically takes less than 48 hrs for milk to reach grocery shelves from the time it leaves the dairy farm The U.S dairy industry contributes less than 2% of the total greenhouse gasses into the environment and has reduced its carbon footprint by 60% in past 6 decades Dairy cattle breeds Holstein Jersey Brown swiss Ayrshire Guernsey Milking shorthorn Holstein Dominate the industry More than 90% of the dairy cattle in U.S Officially known as Holstein-freisians Originally from Netherlands and northern Germany Arrived in US mid 1800s Typically black and white color Total milk solids % are lower These are used to determine quality and use of the milk produced by that breed of cattle jersey- 2^nd^ in popularity developed on island of jersey off coast of France first importred early 1800s coat color ranges from light tan to almost black ability to efficiently convert fat to milk lower body maintenance needs amount of milk produced per cow is lower total solids % highest of all breeds Brown swiss- 3^rd^ popular Originated in Switzerland Came to us in mid 1800s Normally brown to gray Like Holsteins in size Known for ability to produce milk in hot climates 2^nd^ in milk production Total solids % in middle of all breeds Ayrshire Red and white in color Imported in early 1800s Originated ayr district of Scotland Milk production midrange of all breeds Total solids % is low Guernsey Developed island of guerney(coast of France) Imported early 1800s Medium sized red and white breed Milk lower in total solids than jersey milk Deep yellow/ golden milk due to beta carotene- precursor to beta carotene Golden guernsey Milking shorthorn Originated from base stock of beef shorthorns and may be red white red and white or roan Known for high lvls of fertility, grazing efficiency and ease of management Component pricing Milk composition is not uniform Fat+(cream, butter) Protein+(cheese) Somatic cells-(all products especially cheese) Premium for fat as long as 10lbs of butter has more value than a gallon of skim milk Often a premium for low cell content Selection of dairy cows- frame(15%), dairy character(20%), body capacity(10)%, feet and legs-15% Udder-40% most important Udder traits Udder depth Moderate depth, adequate capacity for milk, milk to clear the udder Teat placement- squarely placed under each quarter plumb Udder cleft strong suspensory ligament, defined halving Teats- cylindrical shape, uniform size, medium length/diameter Udder balance and texture- level, balanced quarters soft and collapsed after milking Dairy cattle industry overview Decrease in number of dairy operations Decrease in number of dairy cows Increases in herd size Increase in total milk production Increase in production per cow 2022 annual milk production up 0.1 percent from 2021 The gross increase of milk during 2022 was 226 billion pounds Increased 12.5% production increase from 2013 Production per cow avg 24,087 lbs for 2022, 138 lbs above 2021 The avg annual rate of milk production per cow has increased 10.4% from 2013 The avg number of milk cows on farms in the united states during 2022 was 9.40 million head down 0.5 % from 2021 The average number of milk cows was revised down 2,000 head for 2022. The avg annual number of milk cows has increased 1.9 percent from 2013 Correct milking procedures Consistency in management and proper milking procedures are essential for profitable dairy production as well as meeting animal welfare Following correct procedures can lead to Increased production, quicker milk output, higher quality milk, happy and healthy cows Cows usually milk 2-3 times a day The milking process 1. At milking time, wash the teats and wear gloves, Disinfiecting the teats and triggering the release of oxytocin which initiates milk let down 2. Teats are then dried with individual paper towels 3. One inflation of the milking claw is placed on each teat or quarter 4. Vacuum applied to claw which draws the milk from the udder Flow meter determines how much milk is being produced by cows 5. When milk stops, flow meter reads 0 milk intake and milking claw falls off automatically 6. Each teat is then dipped in iodine for 7 minutes to prevent bacterial invasion After this process the milk from all cows is collected into a large vat(holding container) Normally underground to protect from extreme temps Milk is transferred to transport truck and taken to processing plant Parasites and diseasaes Mastitis Infection and inflammation of the udder-causes greatest economic loss to industry Acute hot swollen udder causes drop in milk production Treated with antibiotics Ketosis Metabolic disorder with a negative energy balance Caused by underfeeding stress, other infections Treated by IV of glucose injections Displaced abomasum Twisted stomach When abomasum moves to an abnormal position Caused by feeding too much silage or concentrate before calving Veterinarian consulted for treatment Milk fever Inbalance of calcium Muscle paralysis and prevents cows from standing Calcium and phosphorus supplements to prevent Treated with infusion of calcium salts Retained placenta Placental not expelled after birth Quickly become infected Vet remove or allow it to hang and it will release Caused by heat stress, low vitamin e and selenium in bloodstream Prolapsed uterus Uterus muscles become weak during parturition process or birthing Uterus flips inside out Uterus exits animal-if this happens multiple times the animal will be culled Newborn and young calves housing Individual stalls, inside or out Better ventilation outside Less respiratory disease Calf hutches popular after weaning At 8 weeks heifers normally grouped with other heifers of similar age Separate heifer growing barn Open front sheds are also popular Traditional housing for one year + Tie stall barns- tied to individual stalls during milking and the rest of the day released into pasture at night in summer Free stall barns- allow cows to enter and leave as they wish Feed bunk at center. Milked in tie stalls or a milking parlor Traditional milking Parlor system-cows come to the milker Group enters at a time, udder at chest level for milker in a pit All cows washed and milked at the same time. Increase \# of cows a person can milk per hour Robotic milking system- reduce milking labor requirements Allow cows access 24 hrs a day sensors Calf care/ nutrition Starts within 24 hrs of birth Colostrum first milk Calves are weaned immediately after receiving colostrum Cows returned to the milking herd after parturition Calves raised by humans Replace milk with water gradually 12 weeks to 1 year- fed a grain mix Heifer nutrition Heifer- female who has not given birth yet (1-2 year old) After breeding heifers fed free choice, high quality forage Grain mix may be added to ensure proper development and provide minerals and vitamins since farming is hoping heifer is pregnant High protein food allows for cow to carry her calf nutritionally Lactating dairy cows Lactating dairy cows require high quality food to sustain good milk production- normally lasts 10 months Nutritional needs dependent on body size and milk production Cows are dry(stopped milking) about 60 days before next expected calf Rest given to dairy cows during dry period 60 days Why is it important to clean the teats of the cow regularely To prevent the spread of disease A calf is given colostrum and weaned straight after if not immediately Common beef terms Calf-term to describe young As of jan 1 2023 All cattle and calves in the us totatled 89.3 million head 28.9 million beef cows in the us as of 2023 Historical development First domesticated 8-9 thousand yrs ago Two species the cattle originated from Bos indicus Humped zebu cattle of india/Africa Large dewlap and ears Resistant to heat and some diseases Bos taurus More temperate climates Hereford, shorthorn, angus Beef taurus cattle Refers to cattle or European origins Breeds such as angus, Hereford and Charolais are some of the better known varieties, all of which are adapted to cooler climates and in Australia, typically inhabit our southern regions Beef indicus cattle on the other hand is the collective name given to breeds that orginate from the Indian zebu or brahman They have a distinctive humped back and other physical characterisitics such as larger ears and a shorter coat that make them more suited to hot and arid climates than their European neighbors These tropically adapted animals are breeds you will find in the cattle producing regions of queensland and the northern territory in particular There are 250 breeds of cattle worldwide In the us cattle breeds are divided into three categories, british, continental, and American Brisith cattle come from the british isles, England, Scotland and Ireland British cattle tend to be smaller in size and frame They also have higher milk yields than other breeds Continental breeds Come from Europe They are larger in size and frame Heavier muscled, developed for meat, milk and draft Most of the breeds have been introduced to the us within past 80 yrs American breeds These breeds have been developed in America within the past century Most of these breeds are comprised of brahman crosses Types of operations Seedstock also known as purebred breeders Keeps herd of purebred breeding animals and provide replacement bulls for cow-calf operations These operations focus more specifically on genetic improvements within a given breed Cow calf operations Farmers who maintain a breeding herd of mother cows that give birth to calves once a year When a calf is born it weighs about 60-100 pounds Over the next few months each calf will live off its mothers milk and graze on grass pastures Weaning calves Calves are weaned from their mothers milk at about 6-10 months old when the weigh between 450-700 pounds These calves continue to graze on grass pastures About 1/3 of the female calves will stay on the farm to become new mother cows the following years Cattle feeders Stocker and backgrounder operation purchase calves from a cow-calf producer and care for them for 5 months Grazing on pasture with farmers providing supplemental feed, including vitamins and minerals to meet all their nutritional feeds Feedlot operations finishing Feedlot- raises large numbers of animals in a more confined area Animals are fed to a finished market weight and then sent to be processed 18-22 months of age Feedlot animals are purchased from stockers or cow calf producers through one of the various types of livestock markets Feedlot sizes will vary based on geographical location as well as product goasl Non fed cattle produce 25% of beef in the us Be comfortable with slide Commercial operations Cattle are typically crossbred The goal of commercial operations is to produce cattle to sell to stocker operations and feedlots to produce beef How does beef get from farm to plate In most cases commercial beef cattle production occurs in three phases 1.purebred producers 2\. cow calf operations 3.feeder calf producers Breeding bulls Breeding management Most important part in cow calf segment Goal is to have 100% calf crop Achieve this by placing 1 bull to every 25 cows Spring or fall calving Research shows calves born into fall calving herds are typically born lighter High summer temp altering blood flow patterns This occurs during the three months prior to calving when the most fetal growth takes place Calves born in spring, especially following a hard winter will be likely be heavier Spring or fall calving Gestation period of cattle Weather is one of the most important factors affecting producers selection of calving season Closely linked to forage and feed availability This undoubtfully creates a regional pattern in calving season across the nation Castration Done 2 ways Surgically Can make sure both testicles are removed Can be bloody if done incorrectly and get infection Elastication Involves no blood, still can get infection Could miss a testicle that has not dropped yet Bulls have to be castrated before they can move on to the feedlot Keeps them from fighting and losing weight They will grow, finish and taste better Dehorning This wound is soldered with a hot iron to help clot the blood Powder is placed on the poll to help clot any blood remaining This is not a desireable characteristic in beef production, breeds that are polled are more desirable Angus polled Hereford are examples Branding- used to identify livestock It is required by law in some states to run livestock on federal lands Calves are usually branded in spring before being turned out to graze Can be done in 2 ways Cald is pinned on ground Calf is ran into a turn table chute Identification Ear tagging- tags are placed in the ear with herd number for id Ear tattoing- placed in the ear permanent identication Use a number to be specific Pig Production First domesticated around 7,000- to 9,000 years ago in current-day china and parts of western asia Raising pigs for food was popular in the 1600s and 1700s in the eastern U.S Owning atleast a handleful of pigs that provided food for farm animals Wall street- wooden wall dutch colonists built in lower Manhattan in 1653 to defend themselves from the british and native americans But also swine played a role During 1600s feral and domesticated pigs commonly destroyed farmers crops on Manhattan island To stop this, farmers built a wall along the island, the avenue along that wall later became known as wall street Yorkshire- the most recorded White in color Erect ears Known for muscle Lean meat Low fat Decent litter sizes Duroc Second most recorded Red color High quality product Heavy muscled Longevity Hot tempered/aggressive Berkshire Third most recorded Fast and efficient growth High quality meat Angus of the pork world Hampshire Fourth most recorded The belt coat minimal backfat Mothering ability Landrace Fifth most recorded Droopy ears Large litters Heavy milkers Longer length of body Chester white Droopy ears Mothering ability Durable breed Decent muscling Poland china Large frame Leanness and muscling Excellent feeders Quiet in their deposition Spotted Black and white spots Feed efficiency Rate of gain Females=docility Gestation 114 days- 3 months 3 weeks and 3 days Gilts reach maturity and are bred at 170 to 220 days of age After delivering their first litter of pigs, gilts are called sows Piglets weigh 2 to 3 pounds at birth Indications of farrowing Restlessness Swelling of vulva Fullness of udder Milk letdown Fluids present from vulva Farrowing Period from birth to weaning 18 to 21 days Sows moved into farrowing crates or pens one week before farrowing date Once farrowing begins piglets should be delivered in 15-20 minute intervals Up to 12-13 piglest per litter Nursery 42-56 days old 6 to 8 weeks Group housed with other piglets Temperature controlled rooms Fed corn/soybean meal Consuming 1.4 to 4 lbs per day Growing and finishing 115-120 days 16 to 17 weeks Diet of corn and soybean meal Monitored for growth and health until 6 months of age Methods for id Ear tags Ear tattooing Ear notching Ear tags- easily read identification Available in different shpaes Radio frequency identification device- this technology is referred to as an electronic ear tag Ear tattoo- another form of permanent identification The thinner part of the lower ear is most suitable for tattooing Ear notch- method of permanent identification Pigs are ear notched using a special type of pliers that leave a v shape in their ear Depicts both a litter and individual number Litter number is placed in right ear Individual pig number placed in left ear Piglet processing Ear notch-0-1 day old Clip needle teeth-0-1 day old Iron injection- 2-4 days old Dock tails- 2-4 days old Castrate 2-4 days old Clip needle teeth Piglets have 8 needle teeth located on the sides of upper and low jaws Clipped to prevent biting of littermates or sows udder Iron injections Given to prevent anemia which can result due to low iron content of milk Castration- performed on male hogs to prevent undesirable boar odor or taint associated with cooked pork from intact males Feeding practices/nutrition Feed according to the requirements of the animals stage of development Factors affecting the nutrient requirements Quality of the diet Breed, sex genetics of pigs Stage of development of pig Amount of time to finish pig Major feed ingredients Swine are fed grain based rations Ground corn as the energy source and soybean meal as the high quality protein source Mineral and vitamin premixes are then added to this to meet the nutrient requirement And energy for the six types of rations Always provide free access to fresh water In swine, feed conversion is 3.5:1 Every 3.5 lbs of feed results in one pound of grain Types of swine operations Farrow to finish Farrow to wean Finisher/grower Integrated corporate production Purebred or seedstock production Pigs are intelligent and curious They learn quickly and respond well to positive reinforcement It is important to make new experiences positive Social hierarchy The social organization established when unacquainted pigs are initially mixed together They fight by mouth to neck attacks with strong thrusts sideways and upwards to establish a dominance hierarchy Hierarchy typically established within 24 hrs Aggression drops dramatically after about one hour Rooting is a natural behavior for pigs where the pig uses his snout to push or nudge into something repeatedly Pigs root in different ways for different reasons for comfort, to communicate to cool off, or to search for food Starts when they are born, piglets root at their mothers teat to trigger milk letdown Temperature regulation Pigs are susceptible to hot conditions Seek shade and wallow in mud or water More active at night Build nests to provide shelter from environmental extremes Young pigs are sensitive to cold Will huddle with littermates Poultry into Terms Chick-newborn Pullet-young, immature female chicken less than 5-6 months of age Hen-mature female chicken Rooster-mature male chicken Capon-castrated male Layer-Hen used for laying eggs Broiler- chicken utilized for meat production Oviposition- laying of an egg by a bird Poultry are domesticated birds kept by humans for the purpose of harvesting useful animal products such as meat, eggs or feathers Purposes of poultry Dual purpose, meat purpose, fancy or ornamental, table egg laying Chicken breeds Leghorn Eggshell color-white Use-an egg-type chicken Most numerous breed Like the Holstein of the poultry industry Most broilers have some white leg horn in them why? Rhode Island Red Eggshell color-brown Use-egg production and meat(Dual purpose) New Hampshire Use meat production Plymouth rock Eggshell color-brown Use- meat and egg Handless colder climates well Egg production and weight gain have an inverse relationship As weight gain increases egg laying decreases Poultry industry World largest poultry producer 8 billion chickens consumed each yr 50 billion eggs produced each yr 45 million turkeys consumed over thanksgiving There are many segments of the poultry industry These segments are all interlinked, and many times owned by the same company This type of ownership is called vertical integration This is a style of business management that allows for maximum control of the products produced It is much like a ladder concept 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 It is like a hierarchy of needs that are met within one company Structure includes 8 levels Primary breeders Feed mill Breeders Hatchery Growout farms Processing plants Further processing Transportation and marketing Primary breeders Their responsibility is to develop and reproduce strains of chicken that meet the requirements of chicken producer/processing companies A major challenge for broiler breeder producers is getting the animals to healthy weight at reproductive age Through development and reproduction, they aim to achieve desirable characteristics such as abundant white meat and efficient feed conversion Breeder chicks with the appropriate mix of desirable characteristics are then sold to integrated chicken farms Feed mills Chicken companies own feed mills that convert raw material into finished feed according to very specific formulas developed by poultry nutritionalists They produce different formulas to feed all the different nutrition stages of chickens Breeders Generally operated by contract growers who raise the breeder chicks to adult birds Breeding hens and roosters are kept under tight biosecurity on breeder farms to produce fertile hatching eggs Males and females housed together 1 male to every 7-10 females The offspring of breeder parents will then be raised to become broilers for the market Hatchery Is a specialized facility designed to hatch fertile eggs received from breeder farms Fertile eggs are placed in incubators and carefully monitored to ensure that correct temperature and humidity levels are maintained throughout the entire incubation period Towards the end of incubation, the eggs are placed in hatching trays where the chicks hatch out by pecking their way through the large end of the egg Can be stored for up to 10 days at 55-65 degrees farenheight Chicks hatch after 21 days- temperature and humidity control is crucial Processing Vaccination(aerosol) Sexing- can be done with sexing feathers or manually by looking up the vent Infra red beak and nail trimming Delivered to farm within 12 hrs of hatch Grow out farms The newly hatched chicks are transported to grow out farms where independent farmers raise them to market weight under contract with the company The chickens reach market weight in six or seven weeks typically 36-49 days And then are collected to be taken to processing plant The chickens are then placed in floor rearing houses where they are raised under environmentally controlled conditions Proper ventilation and temperature control Free access to food and water Birds are gown to different sizes depending on the market A broiler consumes about consumes about 9 pounds of feed and reaches 5 pounds live weight-happens in 5-7 weeks Once desired weight is met, catching crew will remove and load birds for transportation The processing plant harvests the birds and are inspected by the USDA for any disease or defects Humane slaughtering- co2 or electrical stun in water-followed by exsanguination After slaughter the feathers, offal, head, legs and other items are removed so that they have a whole dressed carcass ready for sale or to send onto further processing The carcasses are then chilled to limit the growth of bacteria Following chilling, they are packaged for distribution or cut into parts Value added refers to fabricating the carcass into consumer ready products that requires additional time or labor This is just marx's labor theory of value, can be applied to any product created so long as there is or will be a demand for the product These products usually involve seasoning, breading, sauces The added value results in higher margains and profits while providing a large product choice for the consumer Chicken production Uncooked 69% water 20% protein 11% fat Went from small, scattered idependent operations to centralized, integrated operations Worlds biggest producer is actually in Brazil(JBS) Integrators Often own primary breeders Often own broiler breeders Supply eggs to their own hatchery Supply broiler chicks to growers Supply feed to growers Catch and transport broilers Process broilers Growers Place the chicks Rasie chicks through brooding Raise broilers Manage biosecurity The most common industrial broilers are the Cobb 500 and the Ross 308 The genomes of these birds are owned by the integrator Similar to how hyline international owns the copyright on the hyline W-36 Like layers lighting is also critical for the normal development of broilers Because we are encouraging as much eating as possible, broilers only experience 1-5 hrs of darkness per day Additional feeding pans are added in the first week to encourage birds to eat Energy input into broilers increases as the bird gets larger Three diets 1. Starter 2. Grower 3. Finisher Protein can decrease with age Energy in feed is lowered for broiler breeders Feed is provided at different sizes 1. 0-18 days 1.5-3mm diameter sieved crumbles 2. 18 days to finish pellets 3 diameterx 5mm length to 4 diameter x 8mm length Preparing for processing Birds are caught for transport prior to slaughter and processing This occurs under a dim light at night Birds are corralled into small groups Birds are caught by the shanks no more than 4 or 5 at a time Birds are placed into crates Birds are moved into pallets which are loaded into vehicle How birds are processed on the line Birds are unloaded from transport Birds are shackled to conveying chain Birds are stunned Birds are killed by bleeding the jugular vein in throat Birds bleed out Carcasses are scalded Feathers are removed from carcass Oil gland and feet removed Evisceration occurs Crop, head, and lungs removed Carcass is washed Egg Production Know about eggs for final U.s eggs production totaled 9.26 billion in 2022 3% decrease from 21 The u.s had 308 million commercial laying hens at the end of 22 4.5% from 2021 The daily rate of lay averaged 82 eggs per 100 layers in 2022 On avg each laying hen produces 300 eggs a year The increased productivity of hens due to Improved health and disease prevention Nutrition Genetics Flock management The number of hens housed in conventional environments is decreasing as some egg producers and retailers, food service providers and food manufacturers transition to cage free eggs At the end of 22, 34% of all hens were in cage free production. 66% of hens must be in cage free production by 2026 to meet projected demand An egg takes 23-27 hrs to form and then be laid The shorter the time it takes the hen to form an egg, the more days in a row a hen will lay an egg The term used for the parts of the hen where the egg is created is oviduct Hens only have one functional ovary usually left one The ovary contains a series of follicles that mature as yolk material added. Yolk material is manufactured in the liver. Magnum Thick egg white is formed Egg white is also called albumen Isthmus- the shell membranes forms here The membranes are the thin opaque films closest to the eggshell when you break an egg. Uterus Egg spends most of its time in the uterus Approx. 20/24 hours The shell forms Most of the shell formation takes place at night Even though the shell appears solid, there are thousands of tiny pores in the shell that allow the developing chick to breath while inside The cuticle is like a natural sealant that prevents the egg from losing moisture too quickly The shell color is added A protective cuticle-wax like coating- is added How do you tell what the color of the eggshell will be Blue ear lobes mean blue or blue green eggs Red ear lobes mean brown eggs White ear lobes mean white eggs Egg color is determined by the genetics of the hens The breed of the hen will indicate what color eggs she will produce THERE WILL BE AN EGG STRUCTURE QUESTION-see slide between yolk and egg color Yolk- yellow part in center of the egg The actual color of the egg yolk varies based on what the hen who laid the egg is fed High in corn or alfalfa tend to have a darker yellow to orange colored yolk- Pigment called santhophyll Germ- the small white circle on the yolk In a fertile egg, this is where the embryo starts to develop In a non fertile egg, this spot stays small and white Albumen Also called the egg white 2 types Thick albumen- located closest to the yolk The less liquid, the denser portion of the white In fresher eggs the thick albumen is denser than in older eggs Thin albumen- the more liquid runny portion of the egg white Shell and shell membranes The hard coating that provides the eggs solid structure and shape and protects the developing embryo Membranes that are located just inside the shell Act as a barrier between the shell and albumen Air cell The small open space at the large end of an egg Formed by separation of the two shell membranes Provides the chick with an air supply during the final stage of development just before hatching Older non fertile eggs will have a larger air cell due to moisture loss Chalaza If the yolk were to meet the shell during embryo development, the process would be aborted and the embryo would cease development The small white rope like structures at both ends of the yolk These structures help to keep the yolk centered within the egg The calcium in eggshells come from their diet and store it in their bones When egg laying requires too much calcium- when eggs are laid very frequently- you can observe cage layer fatigue This can cause fractures, weakness, and paralysis Types of eggs you can buy at the grocery store Brown eggs Just like regular white eggs, only brown Omega 3 eggs Eggs contain omega 3 fatty acid, gives the eggs better health perception. Eggs are usually more expensive Cholesterol free eggs Viewed as a heart healthier alternative to regular eggs Free range eggs Hens are required to be given some access to the outdoors Usually eggs are much more expensive Cage free Hens are typically housed in floor houses with nest boxes. No access to outdoors Or Horses have three classifications 1. Ponies 500-900 lbs 2. Saddle/light harness horses 800-1400lbs 3. Draft horses 1700-2200 Popular draft breeds Percheron, Belgian, Clydesdale Popular imported breeds Arabian Intelligent Durable High stamina Thoroughbred Long distance runner Also used for polo, hunting and jumping American breeds Morgan Developed in the northeast Versatile- used in riding, light driving and showing Morgan horses can trace their ancestry back to justin morgan, a particularly well performing stallion Standardbred Originally bred to pull carriages Used in harness racing Complex ancestry American saddle bred horse Developed in the south Used as a recreational and race horse Ancestry includes American and European import breeds Considered very beautiful Tennessee walking horse From Tennessee Has a unique running walk(gait or pattern of leg movement) Enjoyable to ride Quarter horse Most common breed in us Used as a stock horse(working livestock) Used for ranching, rodeo, recreation, and showing Particularly good at working cattle and running short distance Appaloosa Developed by nez tribe of northwest Selected for its distinctive color pattern Considered gentle and loyal Unique coloration makes them sensitive to sunlight Horse reproduction Terms Foal- a young horse Filly-young female horse Colt- a young male horse Mare- a female horse of reproductive age Stallion- uncastrated adult male horse Gelding- a castrated male horse Only 50-60% of bred mares actually have foals Horse breeds don't typically prioritize fertility or reproduction But management is important too Mares exhibit seasonal polyestrous Long day breeders The estrous season begins when the days got longer Heat detection for mares 1. Teasing-placing stallions and mares in proximity of each other and observing their behaviors 2. Rectal palpitation with an ultrasound- helps determine the time of ovulation 3. Ultrasonography How do we inseminate mares Pasture breeding- mares are placed in a pasture with a stallion Hand mating- mare is placed in breeding hobble and secured for stallion Collect semen with an artificial vagina and use artificial insemination What do we feed horses Horses are monogastric with a functional cecum Therefore they do well on forage The horse should eat.75-1% of its body weight in forage Can also be fed nutritional supplements in pellets The horse uses continuous eater strategy, eating small amounts at a time before moving on to another location Horses on pasture usually do this If the horse is fed once a day, it can be easily overfed Causes colic or impacted intestine Forage is critical A horse that does not get enough forage might Chew wood, eat feces, eat bedding, cribbing-grasping a fixed object Water should be provided freely except after hard work This work brings the horses body temperature up The horse must cool down slowly before unlimited water can be provided again. View body condition scoring slide Common diseases in horses Colic-abdominal pain Can have many causes Impaction Displacement Gas/feces If not treated, can cause temp or rupture of intestines Heaves Airway obstruction An allergic disease Causes heavy breathing Easy to detect-heave line- see slide is a sign of overdevelopment of abdominal muscles No cure, but can be treated Limiting pollutants Companionship animal production The companion animal industry exists in service to companion animals and their caretakers Its kind of a pet, but its used for utility Pet- an animal kept for pleasure instead of utility Companion animal- an animal to whom an owner has an intense emotional tie Could a person have a pet that is not a companion animal? Yes Classifications of pets 1. Ornamental pets 2. Status symbols 3. Playthings 4. Hobby animals 5. Work or service animals 6. Companion animals Ornamental pets decorate and enhance the environment, not often named or interacted with Status symbol- taken care of as long as they meet caretakers expectations These are often wild exotic animals Playthings can be anything from living toys given to children to sports animals Hobby animals- animals displayed by their caretakers in organized competition Working or service animals- animals that perform services Companion animals- the relationship with their caretaker is most important What is some evidence you can see from video that these are companion animals The fact that they are doing whatever they want and theres no Animals are important to humans, because they give value to humans Have we always had pets, or were animals first domesticated for food or power Interestingly, paleolithic societies likely had pets before anything else, bringing back small animals back to their families This depends of course, some animals were domesticated after specific needs arose, cats were not domesticated until agriculture was established What animals considered acceptable by society depends on culture Different breeds Breeds typically arise because they are needed for a specific purpose Many breed classifications in dogs Sporting Hound Working Terrier Toy Non sporting(companion) In chickens, most European breeds were developed after bans on cockfighting. Fighters became showers and were selected for unique looks 66% of U.S American households own pets according to forbes Industry trends Humanizing the pet will increase Official registration of cats and dogs is declining Increased spending on vet care Increased spending on expensive foods Increased spending on pet services Basically just a growing industry in the USA and abroad 500 billion dollar industry by 2030 1 in 4 pets is overweight Increased risk of diabetes Longer lifespans=higher likelihood of cancer Allergies in owners and families are common Other endocrine problems are also common