Poultry Judging:Past Production, Egg Quality,

Ready-to-Cook Poultry

Theresia K. Lavergne, Ph.D., P.A.S.Associate Professor

School of Animal SciencesLouisiana Cooperative Extension Service

Poultry Judging

Three parts of the contest:

1.Past egg production – live birds, oral reasons

2.Ready-to-cook grading, part ID

3.Egg quality grading

Poultry JudgingTraining resources:

National Poultry Judging Manual "University of Nebraska Cooperative Extension 4-H 460" 2002 revised edition

$6.00 each

Cooperative Extension Bulletin Distribution P.O. Box 68583-0918 University of Nebraska-LincolnLincoln, NE 68583-o918Phone: (402) 472-9713Fax: (402) 472-0542e-mail: gnickels1@unl.edu

Poultry JudgingTraining resources:

4H Poultry Judging Event CD

$15 each

Available from:Dr. Jacquie Jacob, Poultry Extension AssociateDepartment of Animal and Food Sciences, University of Kentucky906 W.P. Garrigus BuildingLexington, KY 40546-0215Phone: 859-257-7613      Fax: 859-257-2534Email: jacquie.jacob@uky.edu

Poultry Judging

1. Judge 2 classes of 4 birds each for egg production- rank them 1 to 4- all are white leghorn type birds

2. Give oral reasons on both classes

Part 1: Past Egg Production

Poultry Judging

Birds are ranked by:

1.Pigmentation loss/bleaching

2. Handling qualities

3. Abdominal capacity

4. Molt

Part 1: Past Egg Production

Comb

Tail

A = 1-2-3-4 G = 2-1-3-4 M = 3-1-2-4 S = 4-1-2-3B = 1-2-4-3 H = 2-1-4-3 N = 3-1-4-2 T = 4-1-3-2C = 1-3-2-4 I = 2-3-1-4 O = 3-2-1-4 U = 4-2-1-3D = 1-3-4-2 J = 2-3-4-1 P = 3-2-4-1 V = 4-2-3-1E = 1-4-2-3 K = 2-4-1-3 Q = 3-4-1-2 W = 4-3-1-2F = 1-4-3-2 L = 2-4-3-1 R = 3-4-2-1 X = 4-3-2-1

Group Number Contestant Number______________

CLASS A - EGG PRODUCTIONDIRECTIONS - Below are all the possible placings for four individuals. Draw a circle around

the placingwhich you consider correct.

Score________________

Poultry Judging

Oral reasons:

1.Contestant number

2.Placing; class description

3.Top pair – pigmentation, handling qualities, abdominal capacity

4.Middle pair - pigmentation, handling qualities, abdominal capacity

Part 1: Past Egg Production

Poultry Judging

Oral reasons:

5. Bottom pair - pigmentation, handling qualities, abdominal capacity

6. Bottom bird

7. Molt

8. Repeat placing

9. Are there any questions?

Part 1: Past Egg Production

Value Factors Score

1. Delivery and Appearance (General Neatness)

4 Contestant stood still on two feet and faced the judge

4 Contestant spoke distinctly and with adequate volume

4 Contestant used appropriate opening and closing sentences

4 Contestant spoke smoothly and without long pauses

8 Contestant expressed confidence and convinced the judge

2. Proper use of Terms

10 Contestant emphasized proper evaluation factors

10 Contestant used, understood and defined terms

3. Accuracy of Statements

10 Contestant described birds based on visual appraisal

10 Contestant presented true statements

4. Importance of Points Covered

10 Contestant explained why one bird placed over another

16 Contestant stressed crucial differences among birds

10 Contestant presented descriptions of birds

TOTAL

CLASS A-Reasons4-H Oral Reason - Score SheetGroup Number Contestant Number _______________

Poultry Judging

1. Fryers – judge 2 classes of 10 dressed fryersaccording to USDA grades (2-6 pounds)

2. Hens – judge 1 class of 10 dressed hensaccording to USDA grades (6-16 pounds)

3. Broiler parts ID – identify 1 class of 10 parts

Part 2: Ready-to-Cook Poultry

Poultry Judging

Grading criteria:

1. Exposed flesh2. Missing parts3. Disjointed/broken bones

Grades: A, B, C

Part 2: Ready-to-Cook Poultry

BirdNo.

Quality Score

A B C

1

2

3

4

5

6

7

8

9

10

Group Number ________ Contestant Number __________ CLASS C - READY-TO-COOK FRYERSTotal Score_____________

Poultry Judging

1. Whole breast2. Split breast3. Breast with ribs4. Boneless breast5. Breast quarter6. Breast tenderloin7. Whole leg8. Boneless thigh9. Leg quarter

Part 2: Broiler Parts ID

10. Drumstick11. Thigh12. Wings13. Giblets14. Flat15. Neck16. Drummette17. Back

Group #________

Contestant #_________Class F: Identification of PartsDirections: Match the poultry part with the correct term.Place the number of the part in the blank next to the proper term.

__ Whole breast__ Breast ¼__ Breast with ribs__ Split breast__ Boneless breast__ Breast tenderloin__ Boneless thigh__ Whole leg__ Leg ¼__ Drumstick__ Thigh__ Giblets__ Wings__ Neck__ Flats__ Drummette__ Back

Poultry Judging

1. Interior quality (candling) – grade 2 classes of 20eggs each (white shelled)

2. Exterior quality – grade 1 class of 20 eggs

3. Broken-out quality – grade one class of 10 eggs

Part 3: Egg Quality

Poultry Judging

1. Air cell depth2. Yolk3. White or albumen

Grades: AA, A, B, Inedible

Part 3: Interior Egg Quality

White

EggNo.

Quality Score

AA A B Inedible

1

2

3

4

5

6

7

8

9

10

11

12

13

14

15

16

17

18

19

20

Group Number ______________

Contestant Number ______ CLASS H - MARKET EGGSINTERIOR QUALITYTotal Score __________

Poultry Judging

1. Stains2. Adhering dirt3. Egg shape4. Shell texture5. Ridges6. Shell thickness7. Body checks

Grades: A, B, Dirty

Part 3: Exterior Egg Quality

Stain

Egg Shape

Body Checks

EggNo.

Quality Score

A B Dirty

1

2

3

4

5

6

7

8

9

10

11

12

13

14

15

16

17

18

19

20

Group Number ______________ Contestant Number _______ CLASS I - MARKET EGGSEXTERIOR QUALITYTotal Score __________

Poultry Judging

1. Height of thick albumen2. Blood/meat spots

Grades: AA, A, B, Inedible

Part 3: Broken-out Egg Quality

EggNo.

Quality Score

AA A B Inedible

1

2

3

4

5

6

7

8

9

10

Group Number ________ Contestant Number __________ CLASS J – BROKEN-OUT EGGSTotal Score_____________

Poultry JudgingTotal Points

1. Past egg production – live birds, oral reasons = 400

2. Ready-to-cook grading, part ID = 400

3. Egg quality grading =400

Total possible points: 1200