Selection of Poultry

1. Selection of Poultry Chapter 35

2. Objectives • Describe the nature of the poultry industry • Identify common breeds of poultry • Explain the selection of poultry for production

3. The Poultry Industry • Types of Enterprises • Most poultry raised in large commercial operations • Three important factors for success • Proper feeding • Good management • Sanitation

4. The Poultry Industry (cont.) • Types of Enterprises (cont.) • Three general types of chicken enterprises • Egg production • Broiler production • Raising replacement pullets • Turkeys, ducks, and geese are usually raised for meat production • Vertical integration common in poultry industry

5. The Poultry Industry (cont.) • Numbers and Trends in Production and Consumption • Number of laying farms has decreased • Size of laying houses has increased • Much of egg production is done in large commercial operations • Annual egg production increased significantly since 1970

6. The Poultry Industry (cont.) • Numbers and Trends in Production and Consumption (cont.) • Production of broilers increased five times since 1970 • Per-person consumption of chickens has significantly increased • Turkey production and consumption are also on the rise

7. The Poultry Industry (cont.) • Numbers and Trends in Production and Consumption (cont.) • Between 25 and 35 million ducks raised commercially on annual basis • The duck industry is based mostly in the Midwest (large amount in Indiana) • About 350,000 geese are processed a year

8. The Poultry Industry (cont.) • Advantages of Raising Poultry • High feed efficiency • Fast return on investment • Income spread throughout year • High return compared to feed costs • Low land requirements • Adaptability to small, large enterprises • Highly mechanical

9. The Poultry Industry (cont.) • Disadvantages of Raising Poultry • Diseases, parasites • Need for high-level management ability • Large amounts of capital for large enterprises • Zoning issues • High death losses due to predators, stampeding • High quality control • Careful marketing required • High volume required for good profit • Problems with waste disposal and odor

10. Breeds of Poultry • Breed • Group of related fowls that breed true to a number of given traits • Variety • Based on traits such as color of plumage and type of comb • Type • Purpose for which poultry are bred

11. Breeds of Poultry (cont.) • There are four classes used for chicken identification • Mediterranean • American • English • Asiatic

12. Breeds of Poultry (cont.) • Chickens • Leghorns and their hybrids are white egg producers • Most egg-producing flocks are made of White Leghorn crosses • Rhode Island Reds, New Hampshires, and Barred Plymouth Rocks are brown egg producers

13. Breeds of Poultry (cont.) • Chickens (cont.) • Brown egg layers large in size, have higher feed costs per dozen eggs produced • Dual-purpose breeds are used for egg and meat production • Not as efficient as breeds bred for single purpose

14. Breeds of Poultry (cont.) • Chickens (cont.) • Commercial crosses bred for meat production are typically used for broiler production • Common cross is White Plymouth Rock Females mated to Cornish Males • Low rate of egg lay, highly efficient meat producers • Bantams: small chickens used for show, pets • Most are of the same breeds as the larger chickens

15. Breeds of Poultry (cont.) • Turkeys • The American Standard of Perfection recognizes one breed of turkey • A number of varieties of turkeys exist • Broad Breasted Bronze • Broad Breasted Large White (most commonly raised meat turkey) • Beltsville Small White

16. Breeds of Poultry (cont.) • Ducks • Best breeds for meat production are • White Pekin • Aylesbury • Muscovy • Best egg-laying breeds are • Khaki Campbell • Indian Runner

17. Breeds of Poultry (cont.) • Geese • Five common breeds found in U.S. • Toulouse • Embden • Chinese • Pilgrim • African

18. Sources of Chickens • Commercial hatcheries responsible for almost all chicken production in U.S. • Obtain hatching eggs from foundation breeders under contract • Commercial egg, meat producers buy chicks or started pullets from hatchery

19. Sources of Chickens (cont.) • Small farm flock owners obtain chickens from • Hatchery as day-old chicks • Grower who produces ready-to-lay pullets • Second-year layers from a commercial flock • Day-old chicks bought as straight-run or sexed chicks

20. Sources of Chickens (cont.) • Started chickens may be available from grower who specializes • Most commercial flocks of laying hens replaced after 12 to 15 months • Orders for chicks from hatcheries should be placed several weeks before birds are to be delivered

21. Culling Chickens • Process of removing undesirable chickens from the flock • Small farm flocks can be improved by a regular culling program • Large commercial flocks usually not culled • Culling not as necessary during first 8 to 9 months of laying

22. Culling Chickens (cont.) • When culling birds for egg production, consider • Present production • Past production • Rate of production • Hen should be examined properly when making culling decisions

23. Sources of Turkeys • Should come from flocks free of disease • Turkey flocks can be started with • Hatching eggs • Day-old poults • Started poults • Most growers buy started poults 7 to 8 weeks old

24. Sources of Ducks • Production of meat-type breeding stock is specialized business • Breeders separated from market flocks at about 6 to 7 weeks of age • Eggs must be carefully handled to maintain hatchability • Artificial incubators can be used

25. Sources of Geese • Secured as day-old goslings from a hatchery • Incubated by artificial means in same manner as ducks • Geese eggs require 28 days for incubation