FFA Poultry CDE Spring 2013

General Overview of the Contest 4 team members (Could Be You!!!!) They will take the top 3 scores There will be 19 classes (Sections) of the contest, and 20 if there's a tie. We will briefly cover each class

Three Factors to Consider when Evaluating Broilers Evaluating Broilers for Meat Production and Proper Handling of Market Broilers Three Factors to Consider when Evaluating Broilers Body Conformation- refers to the birds structure (the shape and size of body parts relative to each other). Fleshing- refers to the distribution of muscle and the overall quantity of breast meat. Finish- ability to carry some fat under skin.

Video http://www.youtube.com/watch?v=5MusbqW-gQw

Evaluating Egg-Type Hens for Production Pigmentation- used to describe the presence or absence of yellow pigment in the skin, shanks, and feet of the egg-type hen. Abdominal Capacity of a hen is measured and expressed by one fingers width.

Examining a Placing Class of Egg-Type Hens and Handling The feathers of high producing hen are frayed, ragged, dirty, and dull. Molting is a process chickens go through once a year to shed their feathers and replace them with new ones. Molting in high producing hens usally occurs in the fall to winter http://www.youtube.com/watch?v=oQLXJDgAamE

Evaluating Ready-to-Cook Poultry Carcasses and/or Parts Factors that Effect the Grades of Poultry Conformation Fleshing Fat Covering Exposed Flesh Discolorations Disjointed and broken bones Missing parts Poultry is graded in 4 classes A Quality B Quality C Quality NonGradedable Video

Grading Shell Eggs- Interior Quality Class 7 Candling- permits satisfactory evaluation of the egg’s interior qualities and also minimizes the possibility of dropping the egg. Parts of the Egg considered in candling Air Cell Yolk Size Shape White (Albumen) Bloodspot Meat spots

Evaluating Individual Shell Eggs for Interior Quality

Evaluating Individual Shell Eggs for Exterior Quality Factors that effect exterior quality grades Soundness Cleanness Shape Texture Thickness

Evaluating Further- Processed Poultry Meat Products Evaluative criteria Coating Coverage Coating Color Shape and Size Completeness Foreign Material

Identifying Chicken Carcass Parts

Presenting Oral Reasons The participant must remember many important facts when giving a set of oral reasons. The participant feel well prepared and comfortable when presenting reasons.

Written Examination Class 13 Written examination consisting of thirty multiple-choice items. Five or more require the participant to perform mathematical calculations.

You could be on this team!!!!!!!

Practice Candling Eggs