1 / 16

FFA Poultry CDE

FFA Poultry CDE. Spring 2013. General Overview of the Contest. 4 team members (Could Be You!!!!) They will take the top 3 scores There will be 19 classes (Sections) of the contest, and 20 if there's a tie. We will briefly cover each class.

jdandrea
Download Presentation

FFA Poultry CDE

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. FFA Poultry CDE Spring 2013

  2. General Overview of the Contest • 4 team members (Could Be You!!!!) • They will take the top 3 scores • There will be 19 classes (Sections) of the contest, and 20 if there's a tie. • We will briefly cover each class

  3. Evaluating Broilers for Meat Production and Proper Handling of Market Broilers • Three Factors to Consider when Evaluating Broilers • Body Conformation- refers to the birds structure (the shape and size of body parts relative to each other). • Fleshing- refers to the distribution of muscle and the overall quantity of breast meat. • Finish- ability to carry some fat under skin.

  4. Video • http://www.youtube.com/watch?v=5MusbqW-gQw

  5. Evaluating Egg-Type Hens for Production • Pigmentation- used to describe the presence or absence of yellow pigment in the skin, shanks, and feet of the egg-type hen. • Abdominal Capacity of a hen is measured and expressed by one fingers width.

  6. Examining a Placing Class of Egg-Type Hens and Handling • The feathers of high producing hen are frayed, ragged, dirty, and dull. • Molting is a process chickens go through once a year to shed their feathers and replace them with new ones. • Molting in high producing hens usally occurs in the fall to winter http://www.youtube.com/watch?v=oQLXJDgAamE

  7. Factors that Effect the Grades of Poultry Conformation Fleshing Fat Covering Exposed Flesh Discolorations Disjointed and broken bones Missing parts Poultry is graded in 4 classes A Quality B Quality C Quality NonGradedable Video Evaluating Ready-to-Cook Poultry Carcasses and/or Parts

  8. Candling- permits satisfactory evaluation of the egg’s interior qualities and also minimizes the possibility of dropping the egg. Parts of the Egg considered in candling Air Cell Yolk Size Shape White (Albumen) Bloodspot Meat spots Grading Shell Eggs- Interior Quality Class 7

  9. Evaluating Individual Shell Eggs for Interior Quality

  10. Evaluating Individual Shell Eggs for Exterior Quality • Factors that effect exterior quality grades • Soundness • Cleanness • Shape • Texture • Thickness

  11. Evaluating Further-Processed Poultry Meat Products • Evaluative criteria • Coating Coverage • Coating Color • Shape and Size • Completeness • Foreign Material

  12. Identifying Chicken Carcass Parts

  13. Presenting Oral Reasons • The participant must remember many important facts when giving a set of oral reasons. The participant feel well prepared and comfortable when presenting reasons.

  14. Written ExaminationClass 13 • Written examination consisting of thirty multiple-choice items. Five or more require the participant to perform mathematical calculations.

  15. You could be on this team!!!!!!!

  16. Practice Candling Eggs

More Related