Poultry prod
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Transcript of Poultry prod
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The Poultry Industry
One of the fastest growing segments of the animal
industry
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Consumption
• Worldwide consumption of poultry is increasing
• Per capita consumption of broilers is 90 pounds
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Poultry
• generally accepted in most cultures
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Largest Producers
• in the world are China
• the countries of the former Soviet Union
• United States
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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
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The Broiler Industry• concentrated in the South East
• leading states are Arkansas, Georgia, and Alabama
• majority of broilers raised in this country are raised on contract
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Broiler Houses
• raised in large houses where the birds spend most of their lives
• designed to provide the ultimate in environmental conditions for the comfort of the birds.
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Broiler Houses
• generally lighted 24 hours a day
• helps cut down on cannibalism
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Cannibalism
• according to research, fitting birds with red contact lenses helps to decrease cannibalism
• not a common practice because of the cost.
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Broiler Production
• process begins with the production of eggs that will be hatched into chicks.
• Parents are selected from breeds that are large and muscular
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Broiler Production
• different in appearance from those chickens used to produce eggs for consumption
• Layers are selected on their ability to lay eggs
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Broiler Production• most are hybrids derived from
mating of different breeds
• usually mated through artificial insemination
• results in heterosis or hybrid vigor
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Hybrid Vigor
• the resulting offspring are healthier and outproduce the average of their parents.
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Broiler Production
• most are white
• colored birds have pigmentation spots in their skin which is undesirable to the consumer
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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
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Egg Production
• most mammal eggs are microscopic
• process begins with the release of the ovum (yolk) from the ovary
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Egg Production
• 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.
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Egg Production• Chalazae is formed
• it is a ropelike substance which holds the yolk in place in the center of the egg.
• Inner and outer shell membranes are formed in the isthmus
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Egg Production
• 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.
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Egg Production
• hens prefer nesting boxes that are enclosed
• gives the chickens a feeling of security
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Egg Production
• some facilities collect eggs with the use of a conveyor belt
• the egg rolls out of the nest box and onto the belt
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Egg Production
• eggs must be kept clean and free from contamination
• if the egg becomes soiled it will not be used for hatching
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Egg Production
• dirt may be easily scrubbed off the egg
• this process can press dirt into the shell and removes the protective coating on the egg
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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
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Egg hatching
• circulatory system sustains life by carrying nourishment from the yolk to the embryo
• eggs are turned at least two times per day
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Egg hatching
• 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
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Egg hatching
• after two weeks, the chicks are covered with down
• incubation takes about 21 days.
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Egg hatching
• 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.
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Egg hatching
• 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.
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Egg hatching• Before the chicks arrive at the broiler
house it must be cleaned and disinfected.
• Fresh bedding is placed in the house.• Heaters, called brooders are
suspended from the ceiling to keep the birds warm.
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Egg hatching
• Chicks are usually kept in the broiler house for seven to eight weeks.
• At that time they weigh about 4 1/2 pounds and are ready for market.
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Egg hatching• When the broilers are transported
to the processing plant, the house is again cleaned.
• The bedding is very high in Nitrogen and is used for fertilizer, it may also be used as a source of protein in cattle rations.
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Layer Industry• Per capita egg consumption in the
U.S. has drastically decreased over the past thirty years.
• Even with the decrease in demand, the layer industry is quite strong.
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Layer Industry• Over 90% of eggs produced are
by layers in cages.
• The most common grouping is four hens per cage.
• Some layers produce brown eggs and some produce white eggs.
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Layer Industry• Most eggs sold in the U.S. are
white.
• In commercial operations, lighting is used to stimulate the hormonal activity of the hens to increase their production of eggs.
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Layer Industry
• They produce eggs naturally when the days are longer than the nights.
• Most operations allow 14 - 15 hours of light per day.
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Layer Industry
• As eggs are laid they roll onto a conveyor belt where they go to a work room where they are cleaned if necessary and refrigerated.
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Layer Industry• Eggs are coated with a thin coat of
mineral oil to prevent carbon dioxide from escaping from within the egg.
• Eggs are graded according to size and checked for cracks and interior spots by candling.
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The turkey industry
• The sale of turkey is second to chicken in the overall sale of poultry meat.
• Between 1980 and 1990 turkey consumption increased 92% in the U.S.
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The turkey industry
• Turkey represents a high quality, low cost, nutritious source of food protein.
• One third of all turkey sales occur during the weeks around Thanksgiving and Christmas.
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The turkey industry• The modern white turkey is a
descendant of the wild turkey and is result of a mutation which left the gene out for feather and skin pigmentation.
• Heavy muscled, broad breasted birds have been developed.
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The turkey industry
• These highly developed birds are not efficient breeders.
• The physical act of mating is difficult because of the weight of the birds and because of this they are reluctant to breed.
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The turkey industry• This problem is solved through
artificial insemination.
• They heavy breasted birds have another problem.
• Their legs can’t support them when they reach a certain size and the weight of their breasts makes them tip over.
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The turkey industry
• Turkeys are grown in confinement houses and on ranges.
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Other poultry
• In some parts of the world ducks and geese make up a major portion of the poultry raised and consumed.
• This is true in China and Southeast Asia.
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Other poultry
• In some areas quail and pheasant are grown for the gourmet food and restaurant market and for release in the wild to stock the population for hunters.