2.  Prior to WWII, the majority of poultry were reared in backyard flocks on dirt-floored pens, in small sheds with natural or make-shift ventilation.  Between 1940 and 1960, advancements in nutrition and genetics allowed the broiler market to shift from being able to produce a 3- 3.5 pound bird at 16 weeks to one that only took 8 weeks.

3.  Broilers and Layers

4.  Laying operations:  Cage  Cage Free “Barn”  Free Range

5.  Cage Laying Operation:  Indoor high intensity  Fully automated (Ventilation, feed and water)  Animal Welfare has influenced change in the area of caged hen production;  Caged laying is now “Enriched cages.”

6.  “Conventional battery cages: These cages are used to produce 95%1 of all eggs in America. Each hen is given roughly 67 sq. inches of cage space, less room than a single sheet of paper.2 The limited space and lack of enrichment in these cages does not allow for "species-specific" behaviors like nesting, which are crucial to basic welfare.”  http://www.farmforward.com/features/henh ouse http://www.farmforward.com/features/henh ouse

7.  “Enriched cages: Though the standards are loosely defined, enriched cages are intended to provide features like perches, nest boxes, litter, scratching areas, and additional space.”

8.  Cage Free “Barn”  Animals are kept in a barn or aviary setting with the birds generally housed on the floor.

9.  Free Range:  These operations are similar to cage-free operations but claim to provide "access to the outdoors." However, since "free-range" is not a term that is meaningfully regulated, consumers have virtually no way of knowing if the hens that laid their "free range" eggs are any better off than birds in cage-free systems.

10.  Broiler Production:  Due largely to changes in price versus other meat options, demand for broilers increased dramatically. Production systems during this time (1940-1960) also underwent dramatic changes from the seasonal, small backyard sheds to large year-round naturally ventilated buildings and during some seasons, large outdoor pens.

11.  Broiler Production Systems:  Cage housing system:  In a cage housing system the caretaker accesses the birds from outside the enclosure in which the birds are kept.

12.  Deep litter housing system:  In a deep litter housing system the birds are kept on floors that are is covered with bedding material.

13.  Slatted floor housing system:  In a slatted floor housing system the birds are kept on raised floors, on which droppings don’t accumulate but fall through.

14.  Intensive systems:  Birds are completely confined in a roofed structure, with or without environmental control and usually at a higher stocking density than in other production systems. Birds may be kept in cages (e.g. wire or plastic floor or deep litter floor) or on deep litter, slatted floor or a combination

15.  Semi intensive systems:  Birds are confined in a roofed structure but provided with an access to a restricted outdoor area. They may be kept in cages (e.g. wire or plastic floor or deep litter floor) or on deep litter, a slatted floor or a combination of the two.

16.  Extensive systems:  Birds are not confined in a roofed structure and are usually kept at a lower stocking density than in intensive or semi intensive systems.

17.  Feather Pecking and Cannibalism  ◦Environmental factors  ◦Effects of rearing environment  ◦Genetic factors and strain differences  ◦Nutritional factors  ◦Lighting  ◦Consideration of beak treatments as a control measure

18.  Bone Health  ◦Nutrition  ◦Management practices  ◦Other factors

19.  Rearing Methods  ◦Facilitating pullet adaptation to adult housing  ◦Reducing fear  Beak Treatment

20.  Housing: Conventional, Furnished and Non- Cage Systems  ◦Report by issues (e.g. – disease; foot health; etc.)  ◦What is required for hens to be able to express natural behavior?  Housing: Space Allowance and Group Sizes for all Systems  ◦Ability to access resources and enrichments

21.  Animal health management means a system designed to prevent diseases occurring in a flock and provide treatment if disease occurs in order to optimize the health and welfare of the flock.  Vaccinations and other treatments administered to chickens should be undertaken with consideration of the welfare of the birds by people skilled in the procedures.

22.  Feed Ingredients and Additives:  A. Corn and soybean meal - Usually the most plentiful and lowest-cost sources of energy and well- balanced protein, thus extensively used, especially in the US.  B. Fish meals and meat meals - Good sources of protein and amino acids, and also contain bone, which is a source of highly available Ca and P. Add 2 to 5% of the diet depending on their prices.  C. Ca & P - Major minerals. Only 30 to 40% of plant P is non-phytin P, which is available to poultry. Should either increase the availability somehow or supplement with inorganic sources.

24.  D. Salt - 0.2 to 0.5% is added to most poultry diets.  E. Supplemental lipids (up to 5% of the diet) - May increase energy utilization through a reduced passage rate an others? Also, can reduce the heat increment.  F. Yellow pigmentation - Use as much yellow corn as possible plus good sources of xanthophyll, such as alfalfa meal or corn gluten meal, for the yellow coloration of the shanks, feet, skin, and egg yolks.  G. Non-nutritive additives are used for a variety of reasons - e.g., antibiotics (to stimulate growth & control diseases), arsenicals and nitro furans (to improve performance), antiparasitic compounds, antioxidative, and antifungal compounds.

25.  Starter Diets [e.g., See the table (Hooge, 1998)]  A. Usually fed first 2 to 3 wk to chickens and 2 to 4 wk to turkeys.  B. Higher energy and nutrient contents vs. others, especially protein/amino acids, but Leghorn-type pullets are fed diets with lower protein until 6 wk or so.  C. Include high doses of antibiotics to reduce mortality and initiate more rapid growth and also a suitable coccidiostat.

26.  Broiler Diets  A. Fed as a complete feed to meat-type birds - May be fed in crumbles or pelleted form.  B. A higher vitamin supplementation to meet the added requirements for growth under the stressful conditions encountered in the average broiler operation.  C. May contain 3 to 5% added fat to increase the energy content and the protein content is adjusted to maintain an optimum protein:calorie ratio.  D. Fortified with antibiotics and should contain a coccidiostat.  E. Generally, two types: grower diets, fed from 3 wk to 6 wk of age, and finisher or withdrawal diets, fed from 6 wk to market age.

27.  Laying Diets for Leghorn-Type Chickens:  1) complete feed- mash or pelleted, and  2) mash concentrate to be fed with a specified amount of grain or mixed with grain & soybean meal.  Increase protein and vitamins during the period of stress or slumps in egg production

28.  Managing:  Air Flow (Ventilation)  Heat & Cool  Housing (Protection from the elements)  Feed and Water  Manure Handling  Adequate space

29.  Raised Floor Housing:  http://www.youtube.com/watch?v=q23_3_xSN_Y http://www.youtube.com/watch?v=q23_3_xSN_Y  Caged Housing:  http://www.youtube.com/watch?v=_6wE0AnAXW A http://www.youtube.com/watch?v=_6wE0AnAXW A  Free Range:  http://www.youtube.com/watch?v=eYDuhBApNY 8 http://www.youtube.com/watch?v=eYDuhBApNY 8

30.  Animal Welfare  “Caged Chickens”  “The Birds Need More Space.”  Thus favoring “Free Range”

31.  Headlines…  “U.S. Issues Warning on Salmonella Believed to Be Linked to a Poultry Farm”  How are the eggs being handled?

32.  Additional Challenges:  http://www.worldpoultry.net/Home/Genera l/2011/5/Challenges-of-the-poultry-industry- WP008937W/ http://www.worldpoultry.net/Home/Genera l/2011/5/Challenges-of-the-poultry-industry- WP008937W/

33.  Poultry as a Product:  Poultry consumption offends no religious sentiment.  Its production is dependent on a wide variety of inputs  Its production and consumption is generally non- seasonal.  It is a perishable product which most usually needs refrigeration and considerable post-harvest care.  It may be sold whole or in a wide variety of different parts. A different value can be placed on each part.

34.  Cont…  It is eaten as a central part of the meal.  Each part may be prepared for consumption in different ways according to a different recipe  It is a basic food commodity inasmuch that it is a supplier of proteins and essential food nutrients to the human diet.  It is not the only supplier of proteins and essential food nutrients to the human diet. It is in competition with other meats and protein sources including fish, eggs and dairy products.  Its consumption level is dependent on price, income of buyer and the price and availability of competing alternatives

35.  Great Views for Animal Welfare thus encouraging the public to continue purchasing our product:  http://www.wholefoodsmarket.com/departm ent/meat-poultry http://www.wholefoodsmarket.com/departm ent/meat-poultry  Advisable Tips:  http://www.apppa.org/content/12634 http://www.apppa.org/content/12634

36.  Direct sales from farm  Direct sales at farmers markets  Direct to niches (the NYC apartment building delivery)  Direct via Mail order  Direct Wholesale to retailers (small)  Wholesale to regional retailers (such as independent grocers)  Distributor (co-brands, contract production…ie Pete and Jerry’s, Shadow Cross  CSA Partnerships (community support agriculture)  Small Poultry Cooperatives / Collaboratives