Working With POULTRY

World Egg Consumers Netherlands 43 lbs Japan 42 lbs. Malta 37 lbs Elina 35 lbs. Mexico 34 (US = 32lbs.) World average consumption = 18 pounds per person

US Poultry Inventory Specie #/year kg Broiler 8 billion 18.5 billion Turkey 273 million 3.2 billion Layers 269 million 72 billion eggs Ducks 20 million ~ 64 million per USDA 1999

The Egg 65% water, 12 % protein (10% RDA) 11% fat, 70 cal. Natures “most perfect food”

` 250eggs annual per capita! How are eggs used? ` 250eggs annual per capita!

Top Egg States ~ 50 % of US production 1. Iowa – 50,795 2. Ohio – 29,039 3. Indiana – 24,303 4. Pennsylvania – 21,719 5. California – 18,881 6. Texas – 14,160 7. Nebraska – 11,752 8. Florida – 10,959 9. Minnesota – 10,899 10. Georgia – 9,785 ~ 50 % of US production

What makes a good egg? Size Internal Quality External Quality Size or Weight Class Minimum Weight (Ounces per Dozen) Jumbo 30 Extra Large 27 Large 24 Medium 21 Small 18 Peewee 15

“candling an egg”

Internal Quality Inclusions Blood Double yolk Chalaza (?) Checks Air Cell Size!!

Examples: Grade A and B

External Quality Leakers Stains Shape

LAYER LIFE CYCLE Layer chicks are processed similarly to broilers. Grower unit until 17-18 weeks old; transferred laying barn Layers start laying at 18 weeks of age Chickens are nesting birds and they prefer the closeness of a nesting cage

Layers cont. 90% laying eggs at least once a day before 30 weeks- peak production slows to once every 26 hours. When at 50% production producers might induce molt by manipulating the photoperiod. corn, soybean, calcium diets

The “Molt” Natural processes in birds Shorter days = loss of feathers and stop laying Producers limit feed, gradually reduce light to induce molt. This process restarts the egg laying cycle

Physical Signs of the Layer The hen in production: pubic bones separate to facilitate lay. Space can be two fingers width or more at peak Loses color pigment in her body When out of production, regains color in order: 1) vent, 2) eye ring, 3) earlobe, 4) beak and 5) feet and shanks. Comb becomes small, shriveled, scaly.

Incredible Egg-Making Machine

World Meat Consumers Antigua 124 lbs. Bahamas 112 lbs. USA 105 Israel 105 St. Lucia 95 World average consumption = 24 pounds per person

US Poultry Inventory Specie #/year kg Broiler 8 billion 18.5 billion Turkey 273 million 3.2 billion Layers 269 million 72 billion eggs Ducks 20 million ~ 64 million per USDA 1999

The Broiler Industry The most explosive meat industry The first 6 months ALONE of 2005 broiler exports were up 25% and turkey exports were up 56% than the whole of 2004 even though a stiff rise in prices. In 2003 the U. S. Consumed poultry about once a day and beef a little more than once every other day. Why such growth?

Chickens = Efficiency

Where do you find poultry? Broilers Georgia Arkansas Alabama Turkey North Carolina Minnesota Arkansas

Highly Integrated Industry

BROILER LIFE CYCLE It takes 21 days for a fertile egg to hatch a chick -- Incubation After hatching, baby birds are processed by vaccinating, debeaking, comb clipping, and wing banding

Incubation Period Chicken 21 days Turkey 28 days Duck 28 days Goose 28 – 34 days

Critical Issues of Incubation Temperature (99.5 to 100o F) Lower in Hatery Unit (3 days before hatch) Humidity (60 to 65%) Position/Turning of eggs Air cell up/ 5 or > times per day Oxygen, Carbon Dioxide Content Sanitation between sets

Hatchery 90 % or better hatch is expected

Broilers Harvested at 7-9 weeks Market Weight = 3-5 pounds Females take a little longer than Males to finish Market Weight = 3-5 pounds Specialty meats Harvesting at 5 weeks makes a Cornish Game Hen Harvesting at 12 weeks makes a large Roaster Males can be caponized at 3-4 weeks and finishing to 18 weeks to Capon.

Broilers housed in confinement for protection, disease control, efficiency of labor, land. Most lit dimly to reduce cannibalism and encourage growth raised on Litter Floor: Brooder units to full barn fed a corn and soybean ration to finish weight. Broiler houses are created to be the optimum environment for the birds

The typical farm . . . 160 acres 3 to 4 houses 64 to 70, 000 birds per barn (1 sq. ft per bird) 6.5 per year turnover per house Total production per annum = 400,000 to 450, 000 birds

Breeds Not so commercially significant (composites are used: Classified by class, breed and variety Four major classes: American, Asiatic, English and Mediterranean Note ear lobe, comb type, feather type and color, production purpose

Plymouth Rock Varieties

Ear Lobe,Body Type Cornish versus Leghorn

Comb Type The basics

Vocab Value Added – the extra labor or processing to increase the value or price of the item Vertically Integrated- a person or company that owns the whole life cycle of the industry (e.g. Tyson owns the birds that breed boiler, the boiler houses, and the harvest facilities) Hen- mature female chicken Cock- mature intact male chicken Cockerel- immature intact male Pullet- immature female Capon- castrated male Bantam- miniature breed Molt- the process of losing feathers

Parts Don’t forget: chicken parts Note gender distinctions http://www.ansi.okstate.edu/poultrypage/

TURKEY Turkeys are the only meat animal to be domesticated in America (N or Central) Turkeys are grown in confinements or on ranges They are fed high protein ration until hens are 14-16 weeks old (up to about 20 pounds) and toms are 19-20 weeks old (up to around 30 pounds).

TURKEY Breeds White is derived from native wild turkey species. Most common for meat production Bronze is also from the native species. Becoming less common

Biosecurity Bird Flu has been on the news recently Keep facilities clean and separate Don’t let the outside world inside