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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 • http://www.tumblr.com/tagged/golden%20pheasant