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Survey of the Animal Industry

Survey of the Animal Industry. Chapter 4 Poultry and Egg Products. Poultry Meat and Egg Production. Broiler Chickens makes up most of the worlds production of poultry meat Other meats consumed turkeys, roaster chickens, mature laying hens, ducks, geese, pigeons, guinea

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Survey of the Animal Industry

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  1. Survey of the Animal Industry Chapter 4 Poultry and Egg Products

  2. Poultry Meat and Egg Production • Broiler Chickens makes up most of the worlds production of poultry meat • Other meats consumed • turkeys, roaster chickens, mature laying hens, ducks, geese, pigeons, guinea • Most are slaughter by large companies that are vertically integrated • 2001 Sales for top 2 companies • Tyson Foods $25 billion • Perdue Farms $2.5 billion

  3. Composition • Meat • Dressing percentage • Chickens 78% • Turkeys 83% • Edible raw meat from the carcass • Chickens 67% • Turkeys 78%

  4. Composition of Chicken and Turkey • A comparison is shown on table 4.3 on page 79 • Dark meat compared to white meat • higher in calories • Lower in protein • higher cholesterol

  5. Eggs • Structure • Is diagramed on page 79 figure 4.1 • Shell • 94% calcium carbonate • Contains 7000 to 17,000 pore spaces for the exchange of moisture and carbon dioxide • Take a fresh egg and hold it in front of a bright light and you can see the pore spaces • Surrounded by the cuticle • preserves freshness and blocks micro organisms entry into the egg • Two membranes are just inside the shell • Attached to the shell • Other encloses the eggs contents

  6. Eggs • Structure • Air cell • air pocket that forms between the inner and outer membranes

  7. Eggs • Egg White (albumen) • Has Four Distinct layers • Chalaziferous layer -- surrounds the yolk and keeps it centered in the egg • Twisted and squeezes out the thin albumen • Chalazae • Thick Albumen • Thin Albumen • Highest protein content in the egg

  8. Eggs • Structure • Yolk • Yellowish center of the egg • Surrounded by the vitelline membrane- a thin, transparent covering • Relatively high fat and protein content

  9. Egg Weight • Average is 2 oz. With a range of 1.5 to 2.5 oz. • Parts that make up the weight • Shell and membranes 11% • Albumen 58% • Yolk 31%

  10. Poultry Products • Meat • More than 60% of all broilers leave the processing plant as cut-up chicken or selected parts • 1 out of every 8 lb. are processed now and larger amounts are expected in the future • Consumers respond to value added products that cut down on the amount of preparation time need to make a meal • 50% of broilers, fowl(mature chickens) and turkeys are process beyond the parts or ready to cook stage

  11. Poultry Products • Boned and formed products • turkey roll fingers • nuggets • Cut and diced • salads and casseroles • Canned and ground • Cured and smoked products

  12. Eggs • Eggs come naturally prepackaged for sale • Further processing of shell eggs produce • Pasteurized liquid eggs • Powdered eggs • This processing allows for: • easier transportation of eggs • longer shelf life • Increased food safety

  13. Eggs • Shell color • Some lay white • Some lay brown • Color comes from ooporphyrin – reddish-brown pigment of the blood • There is no significant difference between the eggs in nutritional value

  14. Feathers and down • Down -- small soft feather found under the out feathers of ducks and geese • Older birds produce the best down • Takes 4 ducks or 3 geese to make 1 lb. of feather and down mix of which 15-25% is down • Used in the manufacturing of many things • 90% of the feathers and down used in this country are imported

  15. Other Products and By products • Goose livers • Produced by force feeding corn to geese 3 times a day for 4 to 8 weeks • Produces a liver that is 2 lbs. each • Hydrolyzed feather meal • poultry meat and bone scraps • Both are used in animal feeds

  16. Nutritional considerations • Nutritional value of meat • Protein • White meat is 33% protein • Dark meat is 28% protein • Is easily digested and contains all of the essential amino acids • Fat • Poultry is lower in fat than a lot of meats – if eaten with out the skin • Vitamins • Excellent source of vitamin A • Thiamin • Riboflavin • Niacin

  17. Nutritional Value of eggs • High nutrient density • Excellent source of • Protein • high in readily digestible proteins • Large amount of amino acids • Eggs are a least cost source of protein • Vitamins A, D, E, Folic Acid, Riboflavin, B12 and Pantothenic Acid • Minerals -- Phosphorus, Iodine, Iron and Zinc

  18. Nutritional Value of Eggs • One egg supplies a high amount of the Nutritional requirements for a day • Eggs are High in Cholesterol and fat • Most of the fat and cholesterol are concentrated in the Yolk • Ideas for reducing intake of fat and cholesterol from eggs • Limit yolk consumption to 1 serving • Replace the yolk by adding 2 egg whites instead

  19. Consumption • Meat • Chicken • Highest per capita consumption is in Antigua • United States has a high per capita consumption • It is approximately 90 lb. or ½ of the total meat consumption • Kentucky Fried Chicken (KFC) and other fast food restaurants have increase the speed of preparing and their consumption • Heavy hens account for 10% of the poultry meat consumed by Americans • Turkey • Consumption has increased from 1.7 lb. to 18 lb. in 2001 • Most of the increase is due to processed parts • In past years turkey was mainly consumed on holidays

  20. Consumption • Eggs • Consumption is 235 eggs per year and is down • 85% consumed as shell eggs • Per capita consumption is near the production of one hen a year which is 254

  21. Marketing • Large amounts of meat are exported • Most of the meat in the market is from broilers • More than 900 million lb. per year • 100 million dozen eggs are exported from the US annually • Ways sold • Chicken is sold fresh • Turkey is sold frozen

  22. Marketing • Ways Sold • Most chicken is package for sale within 7 days of processing • Proper refrigeration can extend the shelf life beyond its expiration date up to 3 days (28-35o F) • Most poultry meat is inspected by state and federal inspectors • 40% of broilers are marketed under a brand name

  23. Marketing • Turkeys • Before the 1950’s 90% of turkey sold were for the holidays of Thanksgiving and Christmas • Now less that 40% are sold during this time • Due to increase in offerings of preprocessed turkey.

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