1. FFA Poultry CDE
Spring 2013

2. 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

3. 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.

4. Video

5. 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.

6. 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

7. 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

8. 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

9. Evaluating Individual Shell Eggs for Interior Quality

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

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

12. Identifying Chicken Carcass Parts

13. 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.

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

15. You could be on this team!!!!!!!

16. Practice Candling Eggs