1. Poultry Production in Nova Scotia

2. Terms to Know Breaking Stock: Shelled eggs designated for breaking to produce egg products. Broiler/Fryer Chickens: Chickens that are under 12 weeks old. Sold as ready to cook. Capon: A neutered male chicken often raised for specialty and holiday meat markets. Stewing Hen: Mature hen over 10 months old. Tougher meat ideal for slow cooking methods. Cornish Game Hen: A young chicken around 4-6 weeks of age who are weigh no more than 2 pounds when processed.

3. Terms to Know Hen: A female in all poultry species except a goose (simply called goose). Rooster: A male chicken kept for breeding. Layer Hens: Hens usually over 20 weeks old who are responsible for producing new chicks. Molting: The process when hens stop laying eggs and loose feathers. Happens every 12 months. Pullet: A female chicken that has yet to start laying eggs.

4. Terms to Know Rendering: Sending bird carcasses for processing into products not designed for human consumption such as dog food. Roaster Chicken: A chicken 3-5 months old that weigh up to 5 pounds. Spent Hen: A breeder or laying hen that no longer produces or is too old for further use.

5. Poultry in Nova Scotia In Nova Scotia, poultry farms primarily consist of chicken, turkey, and egg production. Poultry farm cash receipts represent 33% of Nova Scotia’s total livestock output making approximately $85 million per year. Fresh egg production is the largest segment of the poultry sector, followed by chicken, and then turkey.

6. The Barns Poultry barns are usually constructed using open concept construction. These barns must have extensive ventilation systems for air circulation. This ventilation helps keep air borne diseases and respiratory issues in the birds at a minimum. In most large scale poultry operations, the birds are allowed to roam in large open rooms where they feed and sleep.

8. The Barns (continued) Since the Avian Bird Flu outbreak in the early 2000s, most poultry farms stick to very strict biosecurity regulations. Because disease is easily spread in poultry, outside human interaction and entrance into these facilities is often forbidden. If entrance is permitted, boot washes and other sanitizing steps are taken to avoid the spread of disease to the flocks.

10. The Process Chicks or baby chickens are born covered in a thick fuzz called down. This keeps them warm. Chicks are divided by sex, vaccinated, and have their beaks clipped to prevent cannibalism. The chicks are then placed in a broiler house where they will remain until they are old enough to be processed for food.

11. Process Inside the broiler house, chickens are divided by age and weight. These barns are equip with heaters for warmth and sawdust or shavings for bedding. Daily chores involve feeding, watering, cleaning the bedding, and removing sick or dead birds.

12. The Process As chickens reach certain weights and age, they are shipped to processing plants where they are slaughtered and processed. Most meat chickens in Nova Scotia are divided into six main groups: Cornish Hen, Broiler/Fryer, Roasting Chicken, and Stewing Hen, Capon, and Rooster.

13. The Chickens Cornish Game Hen: Under two pounds. Usually served whole to one person. Very tender meat. Broiler/Fryer: A young chicken with very tender meat. Good for any cooking method. Roasting Chicken: 3-5 months old. Often roasted as the name implies but can also be grilled or fried. Capon: Castrated male. Known for abundance of meat and good flavor. Stewing Hen: Older hen over 10 months of age. Meat is tougher and needs to be cooked slower. Rooster: Adult male over 10 months. Often has tough and darker meat than hens. Best cooked slowly.

14. The Chickens

15. Meat Production When chickens are butchered, they are often beheaded, scalded (to make feather removal easier), and plucked of feathers. The chickens are then inspected for injury or illness and graded for quality and size. The quality and size will determine how the chickens will be processed and what their meat will be used for.

17. Meat Production Once the chickens have been eviscerated (gutted), they are thoroughly cleaned, inspected, cooled, and packaged for shipping. In Nova Scotia, there are approximately 82 registered chicken producers who sell their chickens on the regulated market.

19. End of Section Questions 1) What effect did the Avian Flu have on chicken farm security in Canada? 2) What are the six main categories of chickens in Nova Scotia? Briefly describe each. 3) Explain the process of slaughtering and processing chickens.