POULTRY SCIENTIFIC CLASSIFICATION OF POULTRY

1. POULTRY SCIENTIFIC CLASSIFICATION OF POULTRY

2. The place of the poultry industry in U. S. agriculture - Poultry is a term that includes a wide variety of domestic birds of several species - the important commercial poultry species - the combined gross annual income - contributions of the segments to the total value are shown in Figure 18-1 - the broiler segment - turkeys are also increasing and eggs are occupying a smaller portion - poultry are responsible for nearly 11% of all U.S. farm cash receipts (Figure 18-2) and over 22% of animal agriculture’s share of all U.S. farm cash receipts (Figure 18-3)

3. The poultry sector is growing • This is a major industry • The poultry sector has both aggressively developed and incorporated technology • The broiler industry especially has seized innovation • Then, it has made the product convenient and good to eat • In so doing, • The egg industry • It supplies approximately 240 eggs per capita

4. Purpose of the Poultry Industry in the US • Inexpensive sources of protein for human consumption • Meat and eggs are among the best protein buys • Poultry are the most efficient converters of grain to meat • Useful on a worldwide

5. Historical Perspective • Domestication. • Cockfighting is generally accepted • Cockfighting has been a favored pastime

6. Columbus • In 1607, • Small flock keeping began • The flock provided meat and eggs to the family • The practice began fading in earnest when agriculture began restructuring • In 1828, the first Single Comb White Leghorns were imported • In 1873 the American Poultry Association was formed • In 1874 they issued the first American Standard of Excellence • In 1903 the Cornell gasoline brooder was developed

7. Integration • In 1895 the commercial feed industry began in Chicago • By 1934 the USDA began reporting commercial broilers separately from other chickens • The production of broiler meat by the broiler industry since 1934 can be seen in Figure 18-10 • Improvements in diets, equipment, genetics, flock health, and processing • In 1956. Col. Harland Sanders began franchise operations • The integrated poultry industry we know today emerged • From 1975 till present • Combined cash receipts for poultry

8. Structure and location of the poultry industry The broiler industry • Modern broiler production is concentrated • Large farms • Economies of size • A typical integrated broiler company • Over 90% of the commercial broilers in the U.S. • Approximately 40% of the product • The south and southeastern states

9. The U.S. Egg Industry • Egg production is done in large technologically advanced units • Egg-producing is concentrated and integrated from hatchery to marketing • Geographically, the egg industry is distributed in a pattern somewhat like the human population (Figure 18-15) • Other factors are also at play • Part of the reason for the dispersed pattern is that eggs require less processing than broilers • Figure 18-13. Laying hens and eggs increased until the early 1970’s • Since the late 1980’s • There are around 900 farms

10. The turkey industry in the U.S. • Turkeys are also produced under integreated structures • A major influence on the turkey industry has been further processing • It is hard to see the same patterns in the turkey producing industry as can be seen in the broiler industry (Figure 18-18) • The U.S. duck, goose and other poultry industries. See Table 18-1

11. Genetics and breeding programs • Breeding poultry is different from breeding of the larger animals • It is more flexible • It has been the most subjected to modern animal breeding and selection techniques • Fewer people

12. Heterosis is very easy to demonstrate in poultry and it is relied on extensively • Poultry breeding programs • Inbreeding • Outcrossing • A variation of outcrossing called strain crossing • Poultry breeding today is

13. Breeds, Varieties, and Strains of Poultry • Generally speaking chickens are one of two types: meat type and egg type • In order to identify and classify each, they are designated by class, breed, variety, and strain • Only a few breeds have a place in the industry

14. Reproductive Management in Poultry • Management for reproductive efficiency • When eggs fail to hatch, it may be the breeder flock, the incubation procedures, or any step between • Breeder flock management • Mating systems in poultry are either • Mass mating • Pen mating • Stud mating

15. Nutrition in Poultry • Poultry feeding has changed more than the feeding of any other species • Poultry nutrition is also more critical, complicated and thus a greater challenge to the producer, than the other farm species • However • Economic production • Feed is the largest cost in the production of the poultry species • Feeding practices across the country • Rations are formulated • Table 18-3 gives examples of rations

16. Flock Health Management • Disease control is absolutely essential to the poultry industry • Luckily, some of the more devastating have been eradicated • Never the less, poultry farmers must stay constantly vigilant • Biosecurity measures are routinely practiced. • The National Poultry Improvement Plan USDA Animal and Plant Health Inspection Service

17. Nutritional benefits to humans of poultry • The proportions of the recommended daily dietary allowance for 25-50 year-old woman on a 2200- calorie diet for eggs and chicken are presented in Table 18-4 • Both eggs and poultry meat • A complete nutrient analysis is given in Table 18-5

18. Trends and factors in the poultry industry Turkey consumption and production - increase in production

19. Broiler production and consumption - There has been an unbroken string of year-over-year increases in broiler production - per capita consumption of broiler meat is steadily increasing (Figure 18-13) - total poultry meat consumption

20. What are the reasons for increased chicken consumption? • Cost advantages • The industry has produced increased amounts of chicken for sale • This is a major reason that chicken has taken market share • However, other factors are also at work • Convenience, packaging, shelf-life and taste • Fast food

21. Nutrition and health consciousness • The beginning of the decade of the 1980’s • Poultry products are good food • Chicken and turkey both increased consumption at percentages that rival foods with a “health” connotation

22. Egg use and consumption • Per capita egg consumption in the U.S. is around 240 eggs per capita • Egg consumption declined because of • Whether right or wrong, the cholesterol scare has hurt the egg-producing part of the poultry industry • However, changing eating habits has probably been the most important factor • People either skip breakfast • Hand held foods • Added to the problems of the egg • Also, there aren’t many further processed convenient products • However, we eat about ten more eggs per capita now than ten years ago

23. Cholesterol. Cholesterol has been a mainstream issue for over 20 years • Early recommendations of some health care professionals to reduce dietary cholesterol • Scientists cautioned that the link had not been established • A growing body of evidence has been accumulating that dietary levels of cholesterol have very little to do with plasma levels of cholesterol

24. Food and Safety Concerns • Eggs and Salmonella • The inside of an egg • The number of affected eggs is small with flocks associated with outbreaks tested to have only two or three infected eggs per 10,000 • An individual thus has a likelihood of finding an infected egg of about 0.005% • Even then the numbers of microorganisms in a properly handled and refrigerated egg • However, to be on the safe side

25. Integration and consolidation • All phases of poultry production are and will continue to become more specialized • In addition, more integrators may opt to own

26. Technological innovation and standardization • The poultry industry has made the most dramatic advancements in both biology and technical aspects of any of the livestock industries • Since 1925, the time for broilers to reach market • The amount of feed required • It now takes less than two pounds of feed • The number of eggs/hen has more than doubled • Much of this is due to its willingness to take advantage of modernization and technological innovation • Biotechnology will allow us to increase production and efficiency • Mechanization

27. Biotechnology • The products of biotechnology that will most help poultry producers • In addition such tools are marker assisted selection