WHAT ARE YOU LEARNING?ID breeds of economically important

animalsHusbandry and Mangement practices

for Industrial animals

KnowPoultry TypesBasic AnatomyManagement

Practices

Understand• Poultry desired

Characteristics• Internal and

External Anatomy

• Vertical Integration

Do• ID Breeds

• Outline egg production• Outline Integration

model

Unit EQ: Why is the poultry industry a successful industrial model?

Concept : Management

Lesson EQ:

What is vertical intergration?

Vocab

Vertical Integration, Beak Trimming

Concept : AnatomyLesson EQ:

How are poultry manipulated for production?

VocabSpur, Cloaca

Concept Breeds and

TypesLesson EQ:

What are purposes of poultry?

VocabEgg Laying, Meat, Dual Purpose, Ratites

Students will: Identify major breeds of chicken and minor breeds of poultry

Describe characteristics of each breed

Identify breed purpose

What are purposes of poultry? (think terminology)

Fowl (birds) raised on farms and used as food

High proteinLow fatEconomical to eat2nd in consumption only to beef

Meat- Plymouth RockFeathers- PeafowlEggs- LeghornShowing- White Crested Black Polish

Dual Purpose

Meat Purpose

Fancy/Ornamental

Table Egg Laying

Weighs: 4 lbs. to 6 lbs.

Egg Shell Color: White.

Use: An egg-type chicken.

Origin: city of Leghorn, Italy.

Characteristics: A small, noisy bird, known for being all white in color

The most numerous breed.

Standard Weight: 5 ½ lbs to 8 ½ lbs.

 Egg Shell Color: Brown

Use: Egg production, and meat (Dual Purpose)

Origin: Massachusetts and Rhode Island.

Recognized for its long wattle and head plumage

Originated in Poland

Can only see forwards and downwards

Considered ornamental/fancy

Famous for its fighting skills during the revolutionary war.

Delaware’s regiment was nicknamed “The Blue Hen Chickens”

Not a “TRUE” breedUniversity of

Delaware’s mascot UD has one of the

only remaining pure bred flocks

Any breed of chicken raised specifically for meat. (Typically Plymouth Rocks)

Grown to specific weight and age.

Between 5-12 weeks in age. Average is 7 wks from egg to processing

Selected to gain lean (no fat) weight quickly

Most common widespread goose in America is the Canadian Goose

A group of geese is called a gaggle

Hunted for sport. Meat and feathers are used

Large waterfowl in between a swan and ducks.

Very heavy birds (40-60 lbs)

Wild Turkeys hunted for sport. Meat is more “gamey”, weigh less than industry birds

Selectively bred for large size

All industry produced turkeys bred for meat must be artificially inseminated because they are so large!

Produce eggs, meat, and feathers (down feathers)

All duck breeds are descendants of wild mallard

China is top duck market

Used for meat, eggs

Normally eaten meat and bones

Wild Quail that has fed on hemlock, can be toxic to consume causing kidney failure

Flightless !!!

Birds in this group include; ostrich, emu and kiwi

Ostrich and emus used for eggs and medicinal purposes Emu oil provides

health benefits for painful joints and bruises

Emu’s cannot walk backwards

Put your name and the date on the top.

Define the following words: Poultry Dual Purpose (give breed example) Table Egg Laying (give breed example) Fancy/ Ornamental (give breed example) Meat Purpose (give breed example) Broiler Gaggle Ratites

This is how you play! Each student will be

given a type of bird. You must guess what

type of bird your partner is, only by asking 3 yes or no questions

You’re only allowed to guess once. If your guess is wrong, you must move on to another partner.

After guessing it correctly, your partner will give you a piece of a chicken.

To win: Collect ALL pieces of your type of bird, put them together, and give the characteristics of that animal.

Library Project Directions:Choose a poultry breed not discussed in class. Provide a picture to the teacher (chosen from the internet) to be posted on the screen while you present.

Library Project Compile a profile of your bird. Include:

OriginColor characteristics Average SizePurpose Product from or by the animal Fun Fact

Please Follow along with your worksheet provided

Label the major parts of poultry anatomy

Explain the purpose of specific anatomical differences in digestion anatomy.

Discuss the general reproductive anatomy of a hen.

How are poultry manipulated for production?

What do you call a mature male? RoosterWhat do you call a mature female? HenWhat do you call a young female? PulletWhat do you call a castrated male? CaponChickens [Hatch] (they are not “born”)

Crop- food storage Birds are prey animals. Need to “eat and run”

Gizzard- grinds food Birds don’t have teeth. Gizzard is muscular

organ that contains grit (stones) to help grind food

Proventriculus Secretes digestive enzymes to break down

food Cloaca

Vent when poop and eggs are expelled

Hens only lay legs NOT ROOSTERSMale reproductive organs are located

inside the bird Temperature regulation EXTRA

important to prevent infertility Spaying a chicken = difficult

▪ Therefore: Capons are mainly for religious purposes

How have birds adapted ? Hollow bones = light weight Keeled sternum= lower center of gravity

and large bone provide extra large pectoral muscle attachments ▪ WE EAT THE PECTORAL (breast) muscle in

chickens! Fused wrists and bones

▪ Give wings their shape▪ We EAT the wings. Two types

Drumstick and double bone wing

Add these to your list and Define the following words:Spurs Primary FeathersCrop GizzardCloaca

Egg hatching Video

http://www.youtube.com/watch?v=PYLm3SK_vRE

Label the basic anatomical parts of the egg, and reproductive system of the hen

Explain the process of gestation within the egg.

Discuss the process of fertilization and egg development.

Understand the importance and purpose of gestation.

Define the process of incubation and its importance.

Egg- the female germ cell.The egg becomes the embryo.

Avian egg- bird eggs.

It includes the following:▪Shell▪Shell membranes▪Albumen▪Yolk

Together they protect and nourish.

1.Ovulation- release of mature yolk from the ovary.

2.Infundibulum- receives the yolk, about 15 minutes spent.

3.Yolk moves into magnum 50% of albumen is added. Takes 3 hours.

4.Spends 1.5 hours in the Isthmus. Shell membranes added.

5. Total process takes about 24 hours

1.Shell- hard outer surface; calcium1.Shell has

pores to allow loss of CO2, moisture.

2. Shell membranes- there are two one next to the shell, and surrounding albumen, yolk.a. Known as Inner

and Outer Membrane

3. Air Cell- air space between two shell membranes.

4. Albumen- egg white.

5. Yolk- true egg, if fertilized become embryo.

Germinal DISC

How does the yolk sac change throughout gestation?

Artificially keeping an egg warm until hatching= incubation

Completed in an incubator- artificially heated container.

Gestation period: approximately 3 weeks

The incubator must be kept at a certain temperature range 99 to 103 F.

Eggs must be turned while incubating-Why do we turn eggs during incubation??

-Temperature = 92-95 degrees under light, 70-75 deg in house

-Decrease temp. 5 degrees / week until 60 degrees

MUST REGULATE TEMP!-If chicks are huddled together under light = too cold-If none are under light = too hot-Should be scattered

-Teach how to drink right away

Define the following words:Ovum AlbumenGestationYolk Sac Incubation

What do you see in this picture? What is happening?

Mammals: Young developing within the mother

Mother provides nourishment (milk)

Avian: Young develop outside the mother (hen)

Mother does not provide nourishment

1. Male places sperm in oviduct of female

2. Male papillae places sperm in the cloacal wall of female

3. Sperm move up the oviduct to the funnel where the egg is fertilized

4. Sperm cells remain in oviduct 2-3 weeks after mating

5. Sperm have full fertilizing ability for about 6 days

6. After then - ability of sperm to fertilize egg is decreased

7. After germimal disc on yolk is fertilized it moves through the tract where the rest of the egg is added

8. Egg is laid - embryo grows inside the shell

1. Draw the fertilization process of chickens in your groups.

- Include amount of time the sperm takes to travel through the system.

-Include all 8 steps.Be CREATIVE! For example, make a cartoon or skit !

http://www.youtube.com/watch?v=MyHNfyL2ruQ

Describe required management practices and their purpose in poultry health.

Evaluate basic parts of poultry nutrition.

Define vaccinations and their purpose within the poultry industry.

-Do not over crowd young or adult birdsALL Birds have a minimum space requirement as highlighted by the USDAEXAMPLE:CHICK-Space requirements:10 square inches / chick under light25 square inches / chick house spaceChicks shouldn’t be allowed to get more than 3 ft away from light

Debeaking: remove 1/3 of the top beak and a small part of the bottom (prevent cannibalism) at 6-8 days old Controversial practice. 15-20 birds

per minute. This fast pace sometimes results in inappropriate cuts causing excessive bleeding

Vaccinate (hatchery can do this) Sprays, shots, eye drops

Requirements: Heaters

Radiant =heat the litter and items in the house. Not the air. More efficient

Thermometers Electronically hooked to

emergency back up systems. Regular mercury thermometer for back up

Feeding system Always filled, but no

wasteful spilling Litter

Low dust, absorbent

Requirements Continued: Humidity

Prevents dusty conditions, heat regulation more effective, decreases stress (too dry = stress)

Watering system No spilling, sanitary!, monitored with meter

Alarm systems Prevent unhealthy and stressful conditions

Standby equipment Ready for power or other emergency,

prevents losses (deaths)

Lighting: birds naturally reproduce in spring, simulate spring, chickens molt (shed feathers) production increases

Water: MOST IMPORTANT nutrient Birds need this to aide in digestion and temperature

regulation Protein

Build muscle quickly Carbohydrates and fats

Energy Minerals and Vitamins

proper growth and development Feed Additives:

Marigold petals: provide yellow tint to chicken skin. Marketed by Perdue chicken as “healthier”. NO health benefits for yellow skinned chicken but public bought in

•Marek’s Disease: vaccine given in ovo Symptoms include : paralysis , blindness, gasping •Infectious bronchitis: caused by a virus. Prevented through vaccination Symptoms include gasping, decreased feed intake, soft egg shells

Security measures taken to prevent the spread of disease

Define the following words:Litter Marek’s disease Vaccination Biosecurity

Infectious Bronchitis

What type of management practices do you think are used in this photo?

Define vertical integration.

Label major parts of the poultry industry.

Summarize the main processes in poultry product production.

How does vertical integration help chicken producers?

Over 90% of eggs produced are by layers in cages.

The most common grouping is four hens per cage. Controversial practice

because many birds become over crowded, never spread their wings, and are injured by cage or other birds

-Most eggs sold in the U.S. are white. Produced by what type of bird?

-In large scale 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

Collect eggs 2-3 times per day (if hot)

Wash eggs immediately in warm water

Sprayed with protective coding to maintain freshness

Refrigerate Production Goal: 4 lbs feed / dozen eggs Hens produce 7 eggs / 10 days

-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.

Market at 4 1/2 lbs for males, 3 1/2 lbs for females (about 8 weeks)

2.1 lbs feed / lb of gain This rate of gain can

cause health issues like “flopping”

Down birds fall under their own weight. Bone structure cannot keep up with weight gain of meat

Most are whiteColored birds have

pigmentation spots in their skin which is undesirable to the consumer

Kept to certain age, based on weight

ALL IN ALL OUT

1. All birds are hatched at same time

2. Grow together at same general rate3. All sent to slaughter at same time

4. Entire house disinfected and cleaned5. New “generation” brought in

Definition: Several steps in production, from raw materials to final product, are controlled by company or owner.

Define the following words:Vertical Integration

Draw on a poster with your group a representation on vertical integration.

Label each segment (grain mill, slaughter house etc)

Agronomy SalesShift supervisorSeed ProductionGrain OperationsFarm MarketerFeed Mill ManagerPlant Manager Waste Water

SupervisorBarn Supervisor www.mrpoultry.com/opport

unities.html

Modern Livestock & Poultry Production 5th Edition. By James Gillespie.

Oklahoma State University- Animal Science department.

http://www.ca.uky.edu/agripedia