Download Poultry Industry - Poultry Info 101

One of the fastest
growing segments of
the animal industry
By: Laura Prentice
• Consumption
•
Egg Production
• Largest Producers
•
Egg Hatching
•
Layer Industry
•
Turkey Industry
•
Other Poultry
•
Careers in the Poultry
Industry
• The Broiler Industry
• Broiler Houses
• Cannibalism
• Broiler Production
Countries that consume and produce the most poultry
India 2%
China
4%
United States
29%
3%
China
Brazil
Brazil
Mexico
India
13%
Other
U.S
49%
Live Weight (in pounds, per year)
Mississippi
4,766,000
Georgia
6,882,700
North Carolina
5,419,200
Alabama
5,787,000
Arkansas
5,937,500
Georgia
Arkansas
Alabama
North Carolina
Misssissippi
• Roasters (chickens under 13 weeks old) constitute virtually all
commercial chicken production.
• Roasters also weight about 5 to 8 lbs. when processed
• Broilers are the same type of bird but younger (under 8 weeks)
• Broilers will weigh in at 3 to 5 lbs.
• The process starts with the chicks hatching out of eggs
• Parents are selected from breeds that are large and muscular
• And that is good for meat (larger the bird the more meat you
get)
• Most broilers are hybrids derived from mating of different
breeds
• Usually mated through artificial insemination
• And then results in hybrid vigor
•The resulting of the offspring
being healthier and out
producing the average of their
parents.
Plymouth Rock
White Cornish
• Cornish Rock
• Plymouth Rock cross with a white Cornish
• Most broilers are white
• Colored broilers have pigmentation spots in their skin which is
undesirable to the consumer
• The typical modern broiler house holds from 10 to 100,000 birds, with
automated feeding and watering.
• The houses are generally lighted for 24 hours a day to cut down on
cannibalism
• Cannibalism is a problem that is associated with large poultry
flocks where the birds kept in close confinement peck at
associated birds.
• Toe picking in chicks
• Feather pulling in older birds from the head, tail or body
• Vent picking in older birds
• The eggs are expelled from the hens body and the embryo
develops outside the hens body
• Eggs are encased in a hard shell and can weigh several ounces
• The process begins with the release of the ovum (yolk) from the
ovary
• 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.
• The 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
• 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.
• Hens prefer nesting boxes that are
enclosed
• Gives the chickens a feeling of security
• Some facilities collect eggs with the use of
a conveyor belt
• The egg rolls out of the nest box and onto
the belt
• Eggs must be kept clean and free from
contamination
• If the egg becomes soiled it will not be
used for hatching
• Dirt may be easily scrubbed off the egg
• 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
• The circulatory system sustains life by
carrying nourishment from the yolk to
the embryo
• The eggs are turned at least two times
per day
• 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
• After two weeks, the chicks are
covered with down
Cheep!
Cheep!
Cheep!
• Incubation takes about 21 days.
• After hatching, chicks are removed from
the incubator, dried off, cleaned, and
placed in a warm dry environment.
(brooder)
• The chicks are sexed and separated into
groups.
• At one day of age chicks are vaccinated and
the beaks are trimmed to prevent cannibalism.
• Chicks are then placed in ventilated cardboard
boxes to be shipped to the broiler house.
• 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.
• Chicks are usually kept in the broiler house
for seven to eight weeks.
• At that time they weigh about 5 to 7
pounds and are ready for market.
• 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.
• 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.
• 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.
• 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.
• They produce eggs naturally when
the days are longer than the
nights.
• Most operations allow 14 - 15
hours of light per day.
• 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.
• 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.
• 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.
• 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. and is still rising
• The modern white turkey is a descendant of the
wild turkey
• But as a result of a mutation which left the gene
out for feather and skin pigmentation.
• Heavy muscled, broad breasted birds have
been developed instead.
• 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 needed to be A.I
http://www.youtube.com/watch?v=qgf6h588v-I
http://www.youtube.com/watch?v=Vo2tQ6IL0mA&feature=my_liked_videos&list=L
L7kNYfu3NdYzxQ0a9-siG_Q
• 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.
• 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.
• Game birds are also considered poultry
• They consist of:
•
•
•
•
•
Peafowl
Pheasants
Quail
Pigeons
Guinea Fowl
•
http://www.fao.org/docrep/012/al175e/al175e.pdf
•
http://www.animalfarmlife.eu/images/chickens/hens_broiler_1.jpg
•
http://4.bp.blogspot.com/-PrTCh_DtR5g/UF2wexfnUiI/AAAAAAAAAL8/HQv5HYmhBCU/s1600/broiler-chicken.jpg
•
http://static2.mypetchicken.com/images/ChickenPix/medium/Studio_WhCrnshCkrl_297_M.jpg
•
http://static2.mypetchicken.com/images/ChickenPix/medium/Studio_BarredRockHen_1045_M.jpg
•
http://www.nationalchickencouncil.org/about-the-industry/statistics/top-broiler-producing-states/
•
http://www.britannica.com/EBchecked/topic/80739/broiler-house
•
http://poultryscience.uark.edu/ABRU.gif
•
http://www.vivid.ro/images/90/broiler-house.jpg
•
http://gothunts.com/wp-content/uploads/2008/11/quail.jpg
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http://www.tumblr.com/tagged/golden%20pheasant