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The Poultry Industry

The Poultry Industry. Poultry Industry. Enterprise arrange from small farm flocks to large commercial operations Three types of operations: Egg Production Broiler Production Raising replacement. Egg Production. The raising of laying hen to produce eggs. Birds are usually confined to cages

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The Poultry Industry

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  1. The Poultry Industry

  2. Poultry Industry • Enterprise arrange from small farm flocks to large commercial operations • Three types of operations: • Egg Production • Broiler Production • Raising replacement

  3. Egg Production • The raising of laying hen to produce eggs. • Birds are usually confined to cages • Eggs products are sold to consumers

  4. Broiler Production • Raising of Chickens for meat purposes • Fed high quality rations to promote fast growth • Count on rapid gain and quick flock turnover each year

  5. Vertical Integration • Vertical Integration —multiple steps of the poultry operation are linked together • Most broiler and turkey production in the U.S. is done this way

  6. Company Consumer Vertical Integration

  7. Trends in Poultry Industry • Per Capita Consumption • Eggs—244/yr down • Chicken—86 lbs/yr Up • Turkey—18.1 lbs/yr Up

  8. Why has chicken and poultry meat become popular? • Health Concerns • Ease to prepare • Cost • Variety of products • Portion Size

  9. Top States • Laying Hens • Ohio • California • Iowa • Pennsylvania

  10. Top States • Broilers • Georgia • Arkansas • Alabama • Mississippi • North Carolina

  11. Advantages of Raising Poultry • High feed efficiency (2:1) • Fast return on investment • Chance to spread income throughout the year • High return compared to feed costs

  12. Advantages of Raising Poultry • Low land requirements • Adaptable to small or large operations • Operations can be highly mechanized allowing for high return on labor

  13. Disadvantages of Raising Poultry • Serious problems with diseases and parasites • Need for high level of management ability for large operations • Large amount of capital for large operations

  14. Disadvantages to Raising Poultry • High death loss to weather, predators, and stampeding • High Volume is needed for an economical enterprise • Waste disposal and odor • Zoning laws and regulations • Controlled product quality and marketing

  15. Parts of the Chicken

  16. Types of Combs

  17. Breeds of Chickens

  18. Poultry Types and Varieties • Breed—a group of related fowl that are bred true to a number of traits • Varieties—based on certain traits; color of plumage, comb type • Types—purpose of the breed; Two types—egg-type and meat-type • Class—geographic origin from were the breed comes from

  19. Classes of Chickens • Main Classes of Chicken Breeds • Mediterranean • American • English • Asiatic • Bantams

  20. Leghorn Minorca Mediterranean Breeds • Usually Egg-type birds • White Egg layers • Breeds: • Leghorn • Minorca

  21. American • Dual Purpose breeds used for meat and eggs • Brown Egg layers • Breeds • Plymouth Rock • New Hampshire • Rhode Island Red

  22. New Hampshire Plymouth Rock Rhode Island Red American Class

  23. Australop Dark Cornish English Class • Important in crosses • Brown egg color • Common in meat type crosses • Breeds • Cornish • Australop

  24. Light Brahma Cochin Asiatic Class • Used in Crossbreeding and Meat Production • Large framed birds • Breeds: • Brahma • Cochin

  25. Bantams • Miniatures of the poultry varieties • Over 350 different varieties of bantams • Have same characteristics of large birds only on a small scale

  26. Webpage for information of Poultry Breeds Poultry Breeds

  27. The Egg Industry

  28. Industry Facts • Americans eat 258/person a year • Eggs consumption has been ranging from 235-270 during the past 20 years

  29. Industry Facts • The total number of layers and production/bird has increased in the past 20 years • Average bird lays approx. 256 eggs a year • Total layers—334.4 million laying 85.6 billion eggs

  30. Top Laying States • Iowa • Ohio • Pennsylvania • Indiana • California • Wisconsin is 18th

  31. Nutritional Facts • Eggs provide: • Energy—Fat • Protein • Vitamins • Concerns with cholesterol has hurt egg consumption

  32. The Laying Chicken • Commercial birds are white egg layers • Breeds—Leghorn or leghorn crosses • A premium is being paid for brown eggs (Healthier?)

  33. The Laying Chicken • Layers begin laying at about 19-20 weeks of age • Good production is approx 20 eggs a month • Birds average 4 ½ lbs of feed to a dozen eggs • Most birds are culled at 19 months old

  34. Poultry ReproductiveSystem

  35. Poultry Reproduction Parts

  36. Poultry Reproduction Facts • A hen can produce eggs without mating • Only a fertile eggs can hatch, but all are edible • At laying, it is hard to tell if an egg is fertile or not

  37. Poultry Reproduction Facts • Chickens only have one ovary and oviduct • In embryonic development, birds have two, but only the left develops into a functional organ

  38. Poultry Reproduction Parts • Ovary • The main sex organ • The ovary looks like a bunch of grapes • The ovary contains up to 4000 small ova which will each become a yolk • Each yolk is attached to the ovary by a membrane sac or follicle surrounded by blood vessels

  39. Poultry Reproduction • Oviduct • A large coiled tube located on the left side of the abdominal cavity • Has five parts: • 1) Infundibulum • 2) magnum • 3) isthmus • 4) Uterus or shell gland • 5) vagina • All parts of the eggs are made here except the yolk

  40. How an eggs is formed • The yolk develops in the follicular sac (7-9 days) • The true ova forms as the germinal disc • White ring on yolk • At maturity, the sac splits releasing the yolk (Ovulation) • Blood spots may occur at this time

  41. How an egg is formed • Yolk enters the infudibulum • Fertilization occurs • The yolk enters the magnum section • Albumen forms • Shock-absorbing substance that feeds the embryo • The eggs shape is determined

  42. How an egg is formed • Yolk enters the isthmus • Two shell membranes are added • Soft eggs enters the uterus • Shell is added • Made up of calcium carbonate • Takes 20 hours to form the shell • Brown or colored pigment is added

  43. How an egg is formed • In the Uterus • Chalazae is formed—two cord like structures the keep the germinal disc up right • The Vagina • “Bloom”—a thin coating to keep bacteria and dust out of the egg

  44. Egg Laying Facts • The egg is laid large end first • The egg must rotate complete inside the vagina before laying • Air Cell formation • When the egg is laid, it fills the shell • After cooling, a air pocket forms on the large end of the egg as it shrinks

  45. Grading Poultry

  46. Classes of Poultry Products • Broiler-young male or female chicken that is usually less than 13 weeks of age. Cut into pieces; fryer • Roaster-young male or female chicken usually 3 to 5 months of age. Kept whole.

  47. Classes of Poultry Products • Capon-surgically castrated male chicken that is usually under 8 months of age.

  48. Quality Grades of Chickens • Each bird is evaluated on an individual basis and marked with an official grade. • Quality Factors: • Conformation • Fleshing • Fat Covering

  49. Quality Grades of Chickens • Quality Factors: (cont.) • Defeathering • Exposed Flesh • Disjointed and Broken bones or missing parts • Discoloration of skin and flesh • Freezing defects

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