The Poultry Industry

1. The Poultry Industry One of the fastest growing segments of the animal industry

2. Consumption • Worldwide consumption of poultry is increasing • Per capita consumption of broilers is 90 pounds

3. Poultry • generally accepted in most cultures

4. Largest Producers • in the world are China • the countries of the former Soviet Union • United States

5. 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

6. 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

7. 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.

8. Broiler Houses • generally lighted 24 hours a day • helps cut down on cannibalism

9. Cannibalism • according to research, fitting birds with red contact lenses helps to decrease cannibalism • not a common practice because of the cost.

10. 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

11. Broiler Production • different in appearance from those chickens used to produce eggs for consumption • Layers are selected on their ability to lay eggs

12. Broiler Production • most are hybrids derived from mating of different breeds • usually mated through artificial insemination • results in heterosis or hybrid vigor

13. Hybrid Vigor • the resulting offspring are healthier and outproduce the average of their parents.

14. Broiler Production • most are white • colored birds have pigmentation spots in their skin which is undesirable to the consumer

15. 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

16. Egg Production • most mammal eggs are microscopic • process begins with the release of the ovum (yolk) from the ovary

17. 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.

18. 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

19. 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.

20. Egg Production • hens prefer nesting boxes that are enclosed • gives the chickens a feeling of security

21. 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

22. Egg Production • eggs must be kept clean and free from contamination • if the egg becomes soiled it will not be used for hatching

23. 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

24. 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

25. Egg hatching • circulatory system sustains life by carrying nourishment from the yolk to the embryo • eggs are turned at least two times per day

26. 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

27. Egg hatching • after two weeks, the chicks are covered with down • incubation takes about 21 days.

28. 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.

29. 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.

30. 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.

31. 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.

32. 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.

33. 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.

34. 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.

35. 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.

36. Layer Industry • They produce eggs naturally when the days are longer than the nights. • Most operations allow 14 - 15 hours of light per day.

37. 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.

38. 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.

39. 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.

40. 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.

41. 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.

42. 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.

43. 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.

44. The turkey industry • Turkeys are grown in confinement houses and on ranges.

45. 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.

46. 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.