Transcript Poultry Notes

The Poultry Industry
One of the fastest growing
segments of the animal
industry
Consumption
• Worldwide consumption of
poultry is increasing
• Per capita consumption of
broilers is 90 pounds
Poultry
• generally accepted in most
cultures
Largest Producers
• in the world are China
• the countries of the former
Soviet Union
• United States
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The Broiler Industry
• Today, almost all of the poultry
is raised in large operations
• the term broiler refers to
chickens which are about 7-8
weeks of age and are raised for
meat
The Broiler Industry
• concentrated in the South East
• leading states are Arkansas,
Georgia, and Alabama
• majority of broilers raised in
this country are raised on
contract
Broiler Houses
• raised in large houses where the
birds spend most of their lives
• designed to provide the ultimate
in environmental conditions for
the comfort of the birds.
Broiler Houses
• generally lighted 24 hours a day
• helps cut down on cannibalism
Cannibalism
• according to research, fitting
birds with red contact lenses
helps to decrease cannibalism
• not a common practice because
of the cost.
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Broiler Production
• process begins with the
production of eggs that will be
hatched into chicks.
• Parents are selected from breeds
that are large and muscular
Broiler Production
• different in appearance from
those chickens used to produce
eggs for consumption
• Layers are selected on their
ability to lay eggs
Broiler Production
• most are hybrids derived from
mating of different breeds
• usually mated through artificial
insemination
• results in heterosis or hybrid
vigor
Hybrid Vigor
• the resulting offspring are
healthier and outproduce the
average of their parents.
Broiler Production
• most are white
• colored birds have pigmentation
spots in their skin which is
undesirable to the consumer
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Egg Production
• eggs are expelled from the hens
body and the embryo develops
outside the mother’s body.
• Eggs are encased in a hard shell
and can weigh several ounces
Egg Production
• most mammal eggs are
microscopic
• process begins with the release
of the ovum (yolk) from the
ovary
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Egg Production
• if the female has been mated,
the ovum will be fertilized
within the infundibulum.
• The albumin or white of the egg
is secreted by cells in the
magnum.
Egg Production
• Chalazae is formed
• it is a ropelike substance which
holds the yolk in place in the
center of the egg.
• Inner and outer shell membranes
are formed in the isthmus
Egg Production
• the shell is formed in the uterus
• in 18-20 hours the shell is
completed and moves to the
vagina and out of the hens
body.
Egg Production
• hens prefer nesting boxes that
are enclosed
• gives the chickens a feeling of
security
Egg Production
• some facilities collect eggs with
the use of a conveyor belt
• the egg rolls out of the nest box
and onto the belt
Egg Production
• eggs must be kept clean and
free from contamination
• if the egg becomes soiled it will
not be used for hatching
Egg Production
• dirt may be easily scrubbed off
the egg
• this process can press dirt into
the shell and removes the
protective coating on the egg
Egg hatching
• eggs are stored at 70-80 degrees
until being placed in the
hatchery
• within 48 hours after incubation
begins the embryo has
developed a circulatory system
Egg hatching
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• circulatory system sustains life
by carrying nourishment from
the yolk to the embryo
• eggs are turned at least two
times per day
Egg hatching
• turning eggs keeps the embryo
from sticking to the inside of
the shell
• by the end of the first week,
embryos are recognizable as
chickens
Egg hatching
• after two weeks, the chicks are
covered with down
• incubation takes about 21 days.
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Egg hatching
• After hatching, chicks are
removed from the incubator,
dried off, cleaned, and placed in
a warm dry environment.
• The chicks are sexed and
separated into groups.
Egg hatching
• At one day of age chicks are
vaccinated and the beaks are
trimmed to prevent canabalism.
• Chicks are then placed in
ventilated cardboard boxes to
be shipped to the broiler house.
Egg hatching
• Before the chicks arrive at the broiler
house it must be cleaned and
disinfected.
• Fresh bedding is placed in the house.
• Heaters, called brooders are
suspended from the ceiling to keep
the birds warm.
Egg hatching
• Chicks are usually kept in the
broiler house for seven to eight
weeks.
• At that time they weigh about 4
1/2 pounds and are ready for
market.
Egg hatching
• When the broilers are transported
to the processing plant, the house
is again cleaned.
• The bedding is very high in
Nitrogen and is used for fertilizer,
it may also be used as a source of
protein in cattle rations.
Layer Industry
• Per capita egg consumption in the
U.S. has drastically decreased
over the past thirty years.
• Even with the decrease in
demand, the layer industry is
quite strong.
Layer Industry
• Over 90% of eggs produced are
by layers in cages.
• The most common grouping is
four hens per cage.
• Some layers produce brown eggs
and some produce white eggs.
Layer Industry
• Most eggs sold in the U.S. are
white.
• In commercial operations,
lighting is used to stimulate the
hormonal activity of the hens to
increase their production of eggs.
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Layer Industry
• They produce eggs naturally
when the days are longer than
the nights.
• Most operations allow 14 - 15
hours of light per day.
Layer Industry
• As eggs are laid they roll onto a
conveyor belt where they go to
a work room where they are
cleaned if necessary and
refrigerated.
Layer Industry
• Eggs are coated with a thin coat
of mineral oil to prevent carbon
dioxide from escaping from
within the egg.
• Eggs are graded according to size
and checked for cracks and
interior spots by candling.
The turkey industry
• The sale of turkey is second to
chicken in the overall sale of
poultry meat.
• Between 1980 and 1990 turkey
consumption increased 92% in
the U.S.
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The turkey industry
• Turkey represents a high
quality, low cost, nutritious
source of food protein.
• One third of all turkey sales
occur during the weeks around
Thanksgiving and Christmas.
The turkey industry
• The modern white turkey is a
descendant of the wild turkey and
is result of a mutation which left
the gene out for feather and skin
pigmentation.
• Heavy muscled, broad breasted
birds have been developed.
The turkey industry
• These highly developed birds
are not efficient breeders.
• The physical act of mating is
difficult because of the weight
of the birds and because of this
they are reluctant to breed.
The turkey industry
• This problem is solved through
artificial insemination.
• They heavy breasted birds have another
problem.
• Their legs can’t support them when
they reach a certain size and the weight
of their breasts makes them tip over.
The turkey industry
• Turkeys are grown in
confinement houses and on
ranges.
Other poultry
• In some parts of the world
ducks and geese make up a
major portion of the poultry
raised and consumed.
• This is true in China and
Southeast Asia.
Other poultry
• In some areas quail and
pheasant are grown for the
gourmet food and restaurant
market and for release in the
wild to stock the population for
hunters.