4-H Poultry Judging - University of Tennessee Extension · 4-H Poultry Judging Past egg production...
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4-H Poultry Judging Past egg production (reasons class) Interior egg quality – candling Interior egg quality - broken out Exterior egg quality Poultry carcass parts identification Poultry carcass quality
Transcript of 4-H Poultry Judging - University of Tennessee Extension · 4-H Poultry Judging Past egg production...
4-H
Pou
ltry
Judg
ing
Pas
t egg
pro
duct
ion
(rea
sons
cla
ss)
Inte
rior e
gg q
ualit
y –
cand
ling
Inte
rior e
gg q
ualit
y -b
roke
n ou
tE
xter
ior e
gg q
ualit
yP
oultr
y ca
rcas
s pa
rts id
entif
icat
ion
Pou
ltry
carc
ass
qual
ity
Past
egg
pro
duct
ion
1. If
pos
sibl
e, p
lace
the
clas
s ba
sed
on lo
ss o
f pig
men
t (b
leac
hing
) fro
m th
e sk
in.
2. If
a p
air o
f hen
s ha
s eq
ual l
oss
of p
igm
ent,
then
use
ha
ndlin
g qu
aliti
es to
dec
ide
whi
ch h
en is
bes
t.
3. If
a p
air o
f hen
s ha
s eq
ual l
oss
of p
igm
ent a
nd e
qual
ha
ndlin
g qu
ality
, the
n us
e ab
dom
inal
cap
acity
to d
ecid
e w
hich
hen
is b
est.
4. If
a p
air o
f hen
s ha
s eq
ual b
leac
hing
, han
dlin
g qu
ality
an
d ab
dom
inal
cap
acity
, the
n us
e m
olt c
ondi
tion
to
deci
de w
hich
hen
is b
est.
Ord
er o
f blea
chin
g as
egg
pro
duct
ion
incr
ease
s:1.
Ven
t2.
Eye
ring
, ear
lobe
, bea
k (c
orne
r of m
outh
to
tip o
f bea
k)3.
Bot
tom
of f
eet,
entir
e sh
anks
, hoc
k an
d to
p of
toes
.W
hen
a he
n ce
ases
to la
y (m
olt),
pig
men
t re
turn
s in
the
sam
e or
der a
s it
was
lost
(v
ent t
o to
p of
toes
) but
retu
rns
abou
t 3X
qu
icke
r tha
n it
was
lost
.
Ven
t
Hea
d
Legs
and
feet
Han
dlin
g qu
ality
The
desi
rabl
e he
n ha
s th
in p
ubic
bon
es a
nd
soft,
plia
ble
abdo
men
Abd
omin
al ca
pacit
yTh
e m
ost d
esira
ble
hen
will
have
a la
rge
abdo
min
al c
apac
ity –
a go
od la
yer w
ill ha
ve a
3
finge
r (w
ide)
by
4 fin
ger (
deep
) cap
acity
.
Mol
tTh
e he
n th
at h
as lo
st th
e fe
wes
t fea
ther
s is
the
mor
e de
sira
ble.
A he
n ha
s 10
prim
ary
fligh
t fe
athe
rs. S
tar a
t the
tip
of
the
win
g an
d co
unt t
he
num
ber o
f fea
ther
s to
the
axia
l fea
ther
.
Prac
tice
Egg
gra
ding
-ex
terio
rG
rade
A –
Cle
an, u
nbro
ken,
pr
actic
ally
nor
mal
sha
pe. R
idge
s an
d ro
ugh
spot
s th
at d
o no
t m
ater
ially
det
ract
from
the
appe
aran
ce o
f the
egg
are
ok.
G
rade
B –
Unb
roke
n, c
lean
to
mod
erat
ely
stai
ned
(1/3
2 of
su
rface
if lo
caliz
ed, o
r 1/1
6 of
su
rface
if s
catte
red)
. May
be
som
ewha
t unu
sual
to m
issh
apen
, or
sho
w p
rono
unce
d rid
ges
or
thin
spo
ts.
Dirt
y –
Unb
roke
n. A
dher
ing
dirt
or
fore
ign
mat
eria
l, pr
omin
ent
stai
ns, o
r mod
erat
ely
stai
ned
if in
ex
cess
of B
gra
de.
Prac
tice
Egg
gra
ding
–in
terio
r (ca
ndlin
g an
d br
oken
out
)Q
ualit
yfa
ctor
Gra
de A
AG
rade
AG
rade
B
Air
cell
1/8
inch
or
less
dep
th3/
16 in
ch o
r les
s de
pth
Ove
r 3/1
6 in
ch d
epth
Whi
teC
lear
and
fir
mC
lear
and
re
ason
ably
firm
Wea
k an
d w
ater
y. S
mal
l (<
1/8
inch
di
amet
er) b
lood
and
mea
t spo
ts m
ay
be p
rese
nt
Yolk
Out
line
slig
htly
de
fined
Out
line
fairl
y w
ell d
efin
edO
utlin
e pl
ainl
y vi
sibl
e, e
nlar
ged
and
flatte
ned.
May
hav
e cl
early
vis
ible
ge
rm d
evel
opm
ent b
ut n
o bl
ood.
Inte
rior e
gg g
radi
ng
It’s
my
feel
ing
that
this
pro
babl
y re
quire
s th
e gr
eate
st a
mou
nt o
f pra
ctic
e to
mas
ter.
Unf
ortu
nate
ly, g
rade
AA
egg
s ar
e a
bit h
ard
to fi
nd in
the
mar
ket.
To o
btai
n gr
ade
B e
ggs
need
to h
old
eggs
at
room
tem
pera
ture
for a
few
wee
ks.
A g
ood
way
to p
ract
ice
is to
can
dle
the
eggs
, th
en b
reak
them
out
.
A G
rade
AA
egg
will
sta
nd ta
ll.
The
yolk
is fi
rm a
nd th
e ar
ea
cove
red
by th
e w
hite
is s
mal
l. Th
ere
is a
larg
e pr
opor
tion
of
thic
k w
hite
to th
in w
hite
.
Gra
de A
egg
cov
ers
a re
lativ
ely
smal
l are
a. T
he y
olk
is ro
und
and
upst
andi
ng. T
he
thic
k w
hite
is la
rge
in
prop
ortio
n to
the
thin
whi
te
and
stan
ds fa
irly
wel
l aro
und
the
yolk
A G
rade
B e
gg s
prea
ds o
ut
mor
e. T
he e
gg y
olk
is
flatte
ned
and
ther
e is
abo
ut
as m
uch
(or m
ore)
thin
whi
te
as th
ick
whi
te
Prac
tice
Carc
ass p
arts
iden
tifica
tion
Con
test
ant m
ust p
rope
rly id
entif
y th
e ca
rcas
s pa
rt as
dis
play
ed.
A p
art c
an b
e di
spla
yed
skin
sid
e up
or
dow
n. W
ings
mig
ht b
e “fo
lded
.” C
an b
e bo
ne-
in o
r bon
eles
s.
Parts
will
inclu
de:
Who
le b
reas
t, sp
lit b
reas
t, br
east
with
ribs
, bo
nele
ss b
reas
t, br
east
qua
rter,
tend
erlo
inLe
g qu
arte
r, w
hole
leg,
thig
h, b
onel
ess
thig
h,
drum
stic
kW
ing,
flat
, dru
mm
ette
Gib
let (
liver
, hea
rt, g
izza
rd)
Nec
kB
ack
Prac
tice
Fact
orA
grad
eB
gra
deC
gra
de
Exp
osed
fles
h0.
25 “
on b
reas
t an
d le
gs, 1
.5”
else
whe
re
One
third
of f
lesh
on
eac
h pa
rt pr
ovid
ed m
eat y
ield
no
t affe
cted
No
limit
Dis
join
ted
and
brok
en b
ones
1 di
sjoi
nted
, non
e br
oken
2 di
sjoi
nted
and
not
br
oken
, or 1
di
sjoi
nted
and
1
nonp
rotru
ding
br
oken
No
limit
Mis
sing
par
tsTa
il an
d w
ing
tips
Tail,
win
g tip
s an
d 2n
dw
ing
join
t. B
ack
not w
ider
than
tail
and
exte
ndin
g ha
lf w
ay to
hip
join
ts
Tail
and
win
gs.
Bac
k no
t wid
er
than
tail
and
exte
ndin
g to
hip
jo
ints
Spe
cific
atio
ns fo
r gra
ding
indi
vidu
al c
arca
sses
of r
eady
-to-c
ook
chic
ken
(2 to
6 lb
s)
Prac
tice
Judg
ing
pulle
ts fo
r the
loca
l pul
let sh
ow
and
sale
The
goal
in ra
isin
g a
grou
p of
pul
lets
is to
ac
hiev
e m
axim
um, u
nifo
rm g
row
th a
nd
deve
lopm
ent.
Wan
t to
the
pulle
ts to
sta
rt la
ying
at a
bout
the
sam
e tim
e an
d at
the
age
at w
hich
the
stra
in c
an b
e ex
pect
ed to
be
com
e se
xual
ly m
atur
e.
The
mos
t com
mon
erro
rs in
rais
ing
pulle
ts a
re:
Not
pro
vidi
ng fe
ed a
d lib
itum
. “M
eal”
feed
ing
can
resu
lt in
the
mor
e do
min
ant p
ulle
ts c
onsu
min
g m
ore
than
th
eir s
hare
.V
aria
bilit
y in
wat
er q
ualit
y. A
bird
that
doe
s no
t hav
e ac
cess
to c
lean
wat
er is
apt
to re
duce
feed
co
nsum
ptio
nP
oor q
ualit
y gr
ower
/dev
elop
er fe
eds
or p
rovi
ding
sc
ratc
h fe
ed (t
his
sim
ply
dilu
tes
the
nutri
tiona
l val
ue o
f th
e gr
ower
feed
).In
adeq
uate
feed
er s
pace
, lim
iting
con
sum
ptio
n by
m
ore
subm
issi
ve p
ulle
ts.
Hea
lth p
robl
ems
such
as
mite
s or
wor
ms.
In ju
dgin
g th
e pu
llets
we
wan
t to
reco
gniz
e an
d re
war
d th
ose
4-H
er’s
who
hav
e de
mon
stra
ted
best
m
anag
emen
t pra
ctic
es.
Firs
t sur
vey
the
pens
with
in e
ach
stra
in
(gen
otyp
e). I
f with
in s
train
s yo
u se
e so
me
pulle
ts w
ith b
right
red
com
bs a
nd w
attle
s (a
n in
dica
tor o
f sex
ual m
atur
ity),
then
you
sho
uld
assu
me
that
all
bird
s of
that
stra
in c
ould
hav
e ac
hiev
ed s
exua
l mat
urity
had
they
bee
n be
tter m
anag
ed. T
hose
pen
s of
pul
lets
that
ar
e se
xual
ly im
mat
ure
(sm
all,
pale
com
bs
and
wat
tles)
sho
uld
be a
ssig
ned
a re
d rib
bon.
Som
e st
rain
s (o
ften
the
larg
er-b
odie
d B
lack
Sex
Li
nk) a
re la
ter m
atur
ing.
You
may
not
see
any
pu
llets
with
in a
stra
in th
at e
xhib
it se
xual
mat
urity
. Th
is is
not
due
to p
oor m
anag
emen
t, bu
t due
to
gene
tics.
In th
is c
ase
you
mus
t ide
ntify
thos
e pe
ns
of p
ulle
ts th
at a
re s
mal
ler b
odie
d (s
houl
d to
sho
ulde
r w
idth
and
sho
ulde
r to
keel
bod
y de
pth)
or t
hat a
re
high
ly v
aria
ble
in b
ody
size
. Tho
se h
ens
that
are
sm
all b
odie
d or
qui
te v
aria
ble
shou
ld b
e as
sign
ed a
re
d rib
bon,
sin
ce th
ese
two
crite
ria a
re in
dica
tive
of
a fe
ed m
anag
emen
t fai
lure
To d
istin
guis
h B
+ fro
m B
pul
lets
eva
luat
e (li
sted
in
prio
rity)
:1.
Bod
y w
idth
(sho
ulde
r to
shou
lder
) and
dep
th
(sho
ulde
r to
keel
).2.
Pen
uni
form
ity.
3.A
bdom
inal
han
dlin
g qu
ality
(sof
t plia
ble
abdo
min
al s
kin)
4.A
bdom
inal
cap
acity
(wid
th b
etw
een
pelv
ic b
ones
, an
d de
pth
betw
een
pelv
ic b
ones
and
kee
l)Th
e be
st p
en(s
) of p
ulle
ts w
ill ha
ve b
right
red
wat
tles
and
com
bs, a
larg
e bo
dy s
ize,
a u
nifo
rm
grou
p of
pul
lets
, sof
t plia
ble
abdo
min
al s
kin,
and
a
3 x
4 fin
ger a
bdom
inal
spr
ead
