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An Overview of the Poultry Industry

An Overview of the Poultry Industry. Iowa State University. Early Poultry Production. Table 1—Declining number of farms with chickens, increasing cash receipts, 1910-92 Year Farms Cash receipts for with chickens* chickens and broilers** Percent $Million 1910 87.7 127

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An Overview of the Poultry Industry

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  1. An Overview of the Poultry Industry Iowa State University

  2. Early Poultry Production Table 1—Declining number of farms with chickens, increasing cash receipts, 1910-92 Year Farms Cash receipts for with chickens* chickens and broilers** Percent $Million 1910 87.7 127 1920 90.5 317 1925 86.4 306 1930 85.4 333 1935 85.6 235 1940 84.5 268 1945 83.6 1,004 1950 78.3 946 1954 71.4 1,000 1959 58.5 1,045 1964 38.3 1,070 1969 18.5 1,531 1974 15.2 2,456 1978 14.9 3,715 1982 10.6 4,873 1987 8.3 6,177 1992 5.6 9,176 *Before 1969, only farms with chickens 4 months or older were counted. In 1969, the definition was changed to chickens 3 months and older, and broilers were counted separately. Source: U.S. Department of Agriculture’s 1954, 1964, 1969, 1978, 1992 • Poultry industry in the U.S. started on family farms in the Midwest. • “Grocery money” for the housewife • Chicken meat was a Byproduct of the egg enterprise

  3. Early Poultry Production • In the 1940s, agricultural research brought new technologies to the poultry industry • The introduction of new breeds for meat • Better nutrition and disease control • Better management of confined poultry • Processes that correctly sexed chicks • The candling of eggs. • These practices introduced U.S. farmers to the possibilities of raising broilers and fryers for commercial consumption.

  4. Scope of the Industry

  5. Scope of the Industry • Why the increase in broiler consumption? • Shift from seasonal to year round production • New methods of processing, packaging, and distribution • Growing concern for reducing fat and cholesterol from the diet

  6. Scope of the Industry

  7. Scope of the Industry • Broilers are the single largest • commodity in the poultry group, • accounting for $11.8 billion • or about 62 percent of the cash • receipts for poultry products.

  8. Scope of the Industry • The poultry industry offers a vivid example of how various agricultural sectors are interrelated And dependent on one another (see Lasley, Henson, and Jones, 1985). All segments of the industry (farmers, processors, hatcheries, geneticists, nutritionists, veterinarians, suppliers, marketing firms, and consumers) have combined to transform the industry from a minor sideline enterprise into a complex agribusiness.

  9. Poultry Production Phases • Breeding Flocks • Laying Hens • Broilers, Turkeys, Ducks (Source: J. Sell, Iowa State University)

  10. Breeding Flocks • Lighting • Lighting plays a very important role in bird growth, development, and maturity. • Most commercial poultry specie are photosensitive animals. For example, a constant or decreasing amount of daily light (as occurs during the fall and winter months) will delay sexual maturity in growing birds. An increasing amount of light (as occurs in the spring) will stimulate sexual maturity.

  11. Breeding Flocks • Restricted Feeding • Adolescent broilers (especially), turkeys, and ducks, when given the opportunity, will eat until they become obese. Therefore, restricted feeding is necessary if the birds are going to be used as breeder stock. Otherwise, the obesity severely limits the numbers of eggs laid and the fertility of those eggs.

  12. Breeding Flocks • Hatchery • Eggs are typically stored from 0 to 10 days prior to being set in an incubator. These eggs will be stored at temperatures between 55-68° F, depending on when they are to be incubated. • Different species of birds require different incubation times. Chickens hatch in 21 days while turkeys and ducks need 28 days. • The hatchlings are processed then transported to commercial grow-out facilities. • vaccinating • debeaking • comb clipping • wing banding

  13. Laying Hens • Pullets are processed in similar manner to broiler chicks • On the farm, pullets will be grown in cages until they are moved into the laying house at 16 to 17 weeks of age • She begins laying eggs at approximately 18 weeks of age and by the end of her first year, she may have produced upwards of 200 eggs - nearly 25 pounds. The hen reaches peak egg production (95 + %) within 4 to 6 weeks after she begins to lay eggs.

  14. Laying Hens • 90% laying eggs at least once a day before 30 weeks- peak production • Slows to once every 26 hours. • When at 50% production producers might induce molt bymanipulating the photoperiod.

  15. Laying Hens • Molting • Natural process in birds • Shorter days = loss of feathers and stop laying • Producers limit feed, gradually reduce light to induce molt. • This process restarts the egg laying cycle

  16. Laying Hens • The hen in production: • Pubic bones separate to facilitate lay. • Space can be two fingers width or more at peak • Loses color pigment in her body • When out of production, regains color in order: • 1) vent, 2) eye ring, 3) earlobe, 4) beak and 5) feet and shanks. • Comb becomes small, shriveled, scaly.

  17. Laying HensRate of Yellow Pigment Loss

  18. Broilers, Turkeys, Ducks • Getting started • Broilers-relatively easy • Poults-more difficult • Brooder • “Microclimate” • Feed, water, draft-free

  19. Broilers • Harvested at 7-9 weeks • Females take a little longer than Males to finish • Market Weight = 3-5 pounds • Specialty meats • Harvesting at 5 weeks makes a Cornish Game Hen • Harvesting at 12 weeks makes a large Roaster • Males can be caponized at 3-4 weeks and finishing to 18 weeks to Capon.

  20. The typical farm . . . • 160 acres • 3 to 4 houses • 64 to 70, 000 birds per barn (1 sq. ft per bird) • 6.5 per year turnover per house • Total production per annum = 400,000 to 450, 000 birds

  21. Broilers • Housed in confinement for protection, disease control, efficiency of labor, and land. • Most lit dimly to reduce cannibalism and encourage growth • Raised on Litter Floor: Brooder units to full barn • Fed a corn and soybean ration to finish weight.

  22. Broiler Nutrition • Diets • Ground corn • Soybean Meal Improvement in Diet Have Resulted inDramatic Improvements in Growth (Source: J. Sell, Iowa State University)

  23. Turkey • Turkeys are the only meat animal to be domesticated in America (N or Central) • Turkeys are grown in confinements or on ranges • They are fed high protein ration until hens are 14-16 weeks old (up to about 20 pounds) and toms are 19-20 weeks old (up to around 30 pounds).

  24. Turkey Breeds • White is derived from native wild turkey species. Most common for meat production • Bronze is also from the native species. Becoming less common

  25. Egg Production • Iowa • Ohio • Indiana • Pennsylvania • California

  26. The Egg • 65% water, 12 % protein • 11% fat, 70 cal. • Natures “most perfect food”

  27. How are eggs used?

  28. What makes a good egg? • Size • Internal Quality • External Quality

  29. “candling an egg”

  30. Parts of an Egg

  31. Internal Quality • Inclusions • Blood • Double yolk • Chalaza • Checks • Air Cell Size!! • Yolk • Size and shape of yolk • Distinctness of yolk shadow outline • Defects and germ development

  32. Examples: Grade A and B

  33. Measuring Air Cell Depth

  34. External Quality • Leakers • Stains • Shape

  35. Breeds • Not so commercially significant (composites are used) • Classified by class, breed and variety • Four major classes: • American, Asiatic, English and Mediterranean • Note ear lobe, comb type, feather type and color, production purpose

  36. Comb Type • The basics

  37. Value Added – the extra labor or processing to increase the value or price of the item Vertically Integrated- a person or company that owns the whole life cycle of the industry (e.g. Tyson owns the birds that breed boiler, the boiler houses, and the harvest facilities) Hen- mature female chicken Cock- mature intact male chicken Cockerel- immature intact male Pullet- immature female Capon- castrated male Bantam- miniature breed Molt- the process of losing feathers Vocabulary

  38. Parts • Note genderdistinctions http://www.ansi.okstate.edu/poultrypage/

  39. Avian Influenza • Disease of birds • Caused by a virus, can multiply only on the inside of living organisms, called host cells • Maintained in a worldwide natural reservoir of wild waterfowl and shorebirds • Transmitted from flock to flock usually by people and contaminated equipment, also by introduction of infected birds

  40. Marek’s Disease • Marek's disease (MD) is a widespread disease affecting domestic chicks worldwide • It is characterized by lesions affecting the nervous system, organs, and other tissues • Young chickens under 16 weeks of age are most susceptible

  41. Interesting Facts • What is responsible for egg yolk color and skin color in poultry? Xanthophyll • Are more turkeys mated naturally or by artificial insemination? Virtually all by AI • Do the hens need the male to produce eggs? No • In what form is most turkey eaten? In a sandwich • What is the most valuable poultry cut? The breast

  42. Questions??

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