The Poultry Industry

1. The Poultry Industry One of the fastest growing segments of the animal industry

2. Modern Breed of chickens Single Comb White leghorn

3. Modern Breed of chickens Single Rhode Island Red

4. Modern Breed of chickens New Hampshire

5. Modern Breed of chickens White Plymouth Rock

6. Modern Breed of chickens Cornish

7. Modern Breed of chickens Barred Plymouth Rock

8. Modern Breed of chickens Light Sussex

9. Modern Breed of chickens White leg horn

10. Poultry Broiler Layer

11. Poultry Desi Breed Desi Breed

12. Chicken Anatomy

17. Chicken Digestive system

18. Chicken Respiratory system

19. Chicken Respiratory system

20. The Broiler Industry • Today, almost all of the poultry is raised in large operations • The term broiler refers to chickens which are about 7-8 weeks of age and are raised for meat. • Generally lighted 24 hours a day • Helps cut down on cannibalism • Process begins with the production of eggs that will be hatched into chicks. • Parents are selected from breeds that are large and muscular • Most are hybrids derived from mating of different breeds • usually mated through artificial insemination results in hybrid vigor

21. Egg Production • Eggs are expelled from the hens body and the embryo develops outside the mother’s body. • Eggs are encased in a hard shell and can weigh several ounces • Process begins with the release of the ovum (yolk) from the ovary • If the female has been mated, the ovum will be fertilized within the infundibulum. • The albumin or white of the egg is secreted by cells in the magnum. • Chalazae is formed, It is a ropelike substance which holds the yolk in place in the center of the egg.

22. Egg Production • Inner and outer shell membranes are formed in the isthmus • The shell is formed in the uterus • In 18-20 hours the shell is completed and moves to the vagina and out of the hens body. • Some facilities collect eggs with the use of a conveyor belt • The egg rolls out of the nest box and onto the belt • Eggs must be kept clean and free from contamination

23. Egg hatching • Eggs are stored at 70-80 degrees until being placed in the hatchery • within 48 hours after incubation begins the embryo has developed a circulatory system • Circulatory system sustains life by carrying nourishment from the yolk to the embryo • Eggs are turned at least two times per day • Turning eggs keeps the embryo from sticking to the inside of the shell • By the end of the first week, embryos are recognizable as chickens

24. Egg hatching

25. Egg hatching • After two weeks, the chicks are covered with down • incubation takes about 21 days. • After hatching, chicks are removed from the incubator, dried off, cleaned, and placed in a warm dry environment. • The chicks are sexed and separated into groups. • At one day of age chicks are vaccinated and the beaks are trimmed to prevent canabalism. • Chicks are then placed in ventilated cardboard boxes to be shipped to the broiler house.

26. Broiler Breeder SelectionKeep - Cull

27. Broiler Breeder Placement • Is this chicken keep or cull? • Cull • Keep • If Cull, choose a reason • A. Cross Beak

28. Broiler Breeder Placement • Is this chicken keep or cull? • Cull • Keep • If Cull, choose a reason • A. Cross Beak • B. Discolored or swollen hocks • C. Leg or foot abnormalities

29. Broiler Breeder Placement • Is this chicken keep or cull? • Cull • Keep • If Cull, choose a reason • A. Cross Beak • B. Discolored or swollen hocks • C. Leg or foot abnormalities

30. Broiler Breeder Placement • Is this chicken keep or cull? • Cull • Keep • If Cull, choose a reason • A. Cross Beak • B. Discolored or swollen hocks • C. Leg or foot abnormalities • D. Crooked toes, greater than 90º

31. STRESSORS Mold & Mycotoxins NH3/H2S Dust Heat Cold Poor Ventilation Vaccination Parasites Rough Handling Loud Noises Bacteria Viruses Protozoa Poor Sanitation Humidity Beak Trimming Weighing Dirty Water Pecking Order Nutritional Deficiencies Molting Crowding Feed Restriction Poor Litter Quality

32. COMMERCIAL BROILERS

33. SIMILAR BASIC REQUIREMENTS …FOR… BROODING NUTRITION HOUSING AND EQUIPMENT MANAGEMENT

34. Brooding

35. WHY IS IT SO CRITICAL ? ALL THE BIRD’S BODY SYSTEMS ARE DEVELOPING

36. 1-DAY OLD BROILER CHICK RESIDUAL YOLK IMMATURE DIGESTIVE TRACT

37. Gut development 1 WEEK OF AGE HATCH TOTAL MASS IS 4 FOLD GREATER THAN REST OF BODY

38. DURING EMBRYOGENESIS THE DIGESTIVE TRACT DEVELOPS BEFORE THE BRAIN

39. BROODING COMMERCIAL SCALE

40. BROODING SMALL SCALE

41. BROODING UNITS LAMP-TYPE BROODER

42. BROODING BROODING HEAT SOURCES

43. BROODING UNITS

44. WHAT IS THE BEST WAY TO DETERMINEIF THE CHICKS ARE COMFORTABLEIN THE BROODER ? THE CHICKS WILL TELL YOU IF THEY ARE COMFORTABLE

45. BROODING THE CHICKS WILL TELL YOU IF THEY ARE COMFORTABLE

46. TODAY’S MEAT-TYPE BIRDS GROW VERY RAPIDLY BODY WEIGHT BROODING 1000 HOURS AGE 42 DAYS MOST CRITICAL PERIOD

47. Gut development ….FACT…. WHEN FEED INTAKE DECLINES GUT DEVELOPMENT DECLINES

48. Crop fill

49. NUTRITION

50. IMPORTANT NUTRITIONAL CONCEPT NUTRITION IS NOT FIXED NUTRITION IS FIXED