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Poultry Judging: Past Production, Egg Quality, Ready-to-Cook Poultry Theresia K. Lavergne, Ph.D., P.A.S. Associate Professor School of Animal Sciences.

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Presentation on theme: "Poultry Judging: Past Production, Egg Quality, Ready-to-Cook Poultry Theresia K. Lavergne, Ph.D., P.A.S. Associate Professor School of Animal Sciences."— Presentation transcript:

1 Poultry Judging: Past Production, Egg Quality, Ready-to-Cook Poultry Theresia K. Lavergne, Ph.D., P.A.S. Associate Professor School of Animal Sciences Louisiana Cooperative Extension Service

2 Poultry Judging Three parts of the contest: 1.Past egg production – live birds, oral reasons 2.Ready-to-cook grading, part ID 3.Egg quality grading

3 Poultry Judging Training resources: National Poultry Judging Manual "University of Nebraska Cooperative Extension 4-H 460" 2002 revised editionUniversity of Nebraska Cooperative Extension 4-H 460 $6.00 each Cooperative Extension Bulletin Distribution P.O. Box University of Nebraska-Lincoln Lincoln, NE o918 Phone: (402) Fax: (402)

4 Poultry Judging Training resources: 4H Poultry Judging Event CD $15 each Available from: Dr. Jacquie Jacob, Poultry Extension Associate Department of Animal and Food Sciences, University of Kentucky 906 W.P. Garrigus Building Lexington, KY Phone: Fax:

5 Poultry Judging 1. Judge 2 classes of 4 birds each for egg production - rank them 1 to 4 - all are white leghorn type birds 2. Give oral reasons on both classes Part 1: Past Egg Production

6 Poultry Judging Birds are ranked by: 1.Pigmentation loss/bleaching 2. Handling qualities 3. Abdominal capacity 4. Molt Part 1: Past Egg Production

7 Comb Tail

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10 A = G = M = S = B = H = N = T = C = I = O = U = D = J = P = V = E = K = Q = W = F = L = R = X = Group Number Contestant Number______________ CLASS A - EGG PRODUCTION DIRECTIONS - Below are all the possible placings for four individuals. Draw a circle around the placing which you consider correct. Score________________

11 Poultry Judging Oral reasons: 1.Contestant number 2.Placing; class description 3.Top pair – pigmentation, handling qualities, abdominal capacity 4.Middle pair - pigmentation, handling qualities, abdominal capacity Part 1: Past Egg Production

12 Poultry Judging Oral reasons: 5. Bottom pair - pigmentation, handling qualities, abdominal capacity 6. Bottom bird 7. Molt 8. Repeat placing 9. Are there any questions? Part 1: Past Egg Production

13 ValueFactorsScore 1. Delivery and Appearance (General Neatness) 4 Contestant stood still on two feet and faced the judge 4 Contestant spoke distinctly and with adequate volume 4 Contestant used appropriate opening and closing sentences 4 Contestant spoke smoothly and without long pauses 8 Contestant expressed confidence and convinced the judge 2. Proper use of Terms 10 Contestant emphasized proper evaluation factors 10 Contestant used, understood and defined terms 3. Accuracy of Statements 10 Contestant described birds based on visual appraisal 10 Contestant presented true statements 4. Importance of Points Covered 10 Contestant explained why one bird placed over another 16 Contestant stressed crucial differences among birds 10 Contestant presented descriptions of birds TOTAL CLASS A-Reasons 4-H Oral Reason - Score Sheet Group Number Contestant Number _______________

14 Poultry Judging 1.Fryers – judge 2 classes of 10 dressed fryers according to USDA grades (2-6 pounds) 2. Hens – judge 1 class of 10 dressed hens according to USDA grades (6-16 pounds) 3. Broiler parts ID – identify 1 class of 10 parts Part 2: Ready-to-Cook Poultry

15 Poultry Judging Grading criteria: 1. Exposed flesh 2. Missing parts 3. Disjointed/broken bones Grades: A, B, C Part 2: Ready-to-Cook Poultry

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17 Bird No. QualityScore ABC Group Number ________ Contestant Number __________ CLASS C - READY-TO-COOK FRYERS Total Score_____________

18 Poultry Judging 1. Whole breast 2. Split breast 3. Breast with ribs 4. Boneless breast 5. Breast quarter 6. Breast tenderloin 7. Whole leg 8. Boneless thigh 9. Leg quarter Part 2: Broiler Parts ID 10. Drumstick 11. Thigh 12. Wings 13. Giblets 14. Flat 15. Neck 16. Drummette 17. Back

19 Group #________ Contestant #_________ Class F: Identification of Parts Directions: Match the poultry part with the correct term. Place the number of the part in the blank next to the proper term. __ Whole breast __ Breast ¼ __ Breast with ribs __ Split breast __ Boneless breast __ Breast tenderloin __ Boneless thigh __ Whole leg __ Leg ¼ __ Drumstick __ Thigh __ Giblets __ Wings __ Neck __ Flats __ Drummette __ Back

20 Poultry Judging 1. Interior quality (candling) – grade 2 classes of 20 eggs each (white shelled) 2. Exterior quality – grade 1 class of 20 eggs 3. Broken-out quality – grade one class of 10 eggs Part 3: Egg Quality

21 Poultry Judging 1. Air cell depth 2. Yolk 3. White or albumen Grades: AA, A, B, Inedible Part 3: Interior Egg Quality

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23 White

24 Egg No. QualityScore AAABInedible Group Number ______________ Contestant Number ______ CLASS H - MARKET EGGS INTERIOR QUALITY Total Score __________

25 Poultry Judging 1. Stains 2. Adhering dirt 3. Egg shape 4. Shell texture 5. Ridges 6. Shell thickness 7. Body checks Grades: A, B, Dirty Part 3: Exterior Egg Quality

26 Stain Egg Shape Body Checks

27 Egg No. QualityScore ABDirty Group Number ______________ Contestant Number _______ CLASS I - MARKET EGGS EXTERIOR QUALITY Total Score __________

28 Poultry Judging 1. Height of thick albumen 2. Blood/meat spots Grades: AA, A, B, Inedible Part 3: Broken-out Egg Quality

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30 Egg No. QualityScore AAABInedible Group Number ________ Contestant Number __________ CLASS J – BROKEN-OUT EGGS Total Score_____________

31 Poultry Judging Total Points 1.Past egg production – live birds, oral reasons = Ready-to-cook grading, part ID = Egg quality grading =400 Total possible points: 1200


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