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ANIMAL PRODUCTION - 2 > 3 – Meat Birds (Production and Management) > Flashcards

3 – Meat Birds (Production and Management) Flashcards

1
Q

Brooding definition

A
  • Period of early life characterized by requirement for supplemental heat
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2
Q

Rearing definition

A
  • Period of time from the end of brooding to onset of sexual maturity
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3
Q

Reproduction definition

A
  • Onset of sexual maturity until end of reproductive cycle
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4
Q

Breeding cycle: housing

A
  • 2/3 slat and 1/3 litter or cage
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5
Q

Brooding and rearing: housing

A
  • Litter floor barn
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6
Q

Why control body weight?

A
  • Growth vs. reproduction
    o Double yolk=not good for hatching
  • Prevent obesity and improve reproductive performance
  • Decreased mortality
  • Control sexual maturity
    o Too fat=lower sperm count
  • *controversial
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7
Q

What is done for feed intake control during brooding and rearing?

A
  • As much as they want until 2-3 weeks of age
  • Initiate weekly sampling by at least 2 weeks of age
    o Allocate feed based on sample weights
  • *start restricting feed on daily basis and then SOME switch to feeding twice the restricted amount on every other day basis
  • Return to everyday feeding at ~20 weeks of age
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8
Q

What is done for feed intake control during the laying or breeding cycle?

A
  • Feed levels increase prior to sexual maturity
  • Start breeder ration by at least 22 weeks of age
  • Reduce feed intake when egg production starts to decline
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9
Q

What percent of flock mortal is due to disease?

A
  • 10%
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10
Q

What are some ways to control disease?

A
  • Isolation: ALL SPECIES
  • All in all out management
  • Clean out and disinfection
  • Source of stock
  • **Vaccination (with antibody testing)
  • Test barns and take blood samples every 2 weeks
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11
Q

What are some processes done in the hatchery for managing males?

A
  • Dubbing: removing comb
  • Trimming dew claw and inner toe nails
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12
Q

Why is dubbing done to males at hatchery?

A
  • Easiest way to ID males coming from specific genetic lines
  • *only dub the A males (not the C males)
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13
Q

Why is trimming of dew claws and inner toe nails done to males at hatchery?

A
  • Aggression
    o For when they mount females
  • *infrared toe treatment: just end of claw so no nail growth at edge of bone
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14
Q

How are males housed?

A
  • Separate at least to 6 weeks of age
  • Separation to housing in breeder barn preferred
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15
Q

What are the 2 types of beak TREATMENT for males?

A
  1. Hot-blade trimming
  2. Infrared beak treatment: prevents epithelial re-growth
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16
Q

Sex ratios: 3 categories

A
  • Natural mating
  • At hatching: 13-15 males per 100 females (to account for mortality)
  • *At breeding: 8-10 males per 100 females
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17
Q

Why do you want to separate male feeding during breeding?

A
  • Controlling male weight
  • Male nutritional requirements
  • *results in better fertility late in breeding cycle
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18
Q

What are some methods of feeding males and females separately during breeding?

A
  • Usually like to stick to their different feeders
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19
Q

What is adding spiking males?

A
  • Bring younger males (spiking males)=stimulate testosterone in older males
  • *increases fertility (increase the old, and added from the new)
    o BUT: then not all in all out=biosecurity
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20
Q

What is the age of the hens at their first egg?

A
  • 23-24 weeks of age
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21
Q

Egg production peak is

A
  • 85% hen day egg production
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22
Q

What is the egg production at 64 weeks of age?

A
  • 50% hen day egg production
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23
Q

How many eggs do you normal get per hen and what is the hatchability?

A
  • 171 eggs/pen
  • Hatchability: 85%
  • *145 chicks per hen
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24
Q

What are the types of meat chickens?

A
  • Rock Cornish Game Hen (whole females)
  • Broiler (whole, cut up male or female)
    o KFC, Swiss Chalet, further processed meat
  • Roasters (whole male or female)
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25
Q

Aviagen Ross 308 Guide

A
  • To look at hatched performance objectives
  • *see if they are growing good
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26
Q

What is the floor in broiler housing?

A
  • Litter floor
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27
Q

What is the floor in turkey housing?

A
  • Litter floor
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28
Q

Environmental quality and bird comfort + health (broiler/turkey): areas to consider

A
  • ***Ventilation (fan capacity)
  • Barn construction (insulation, unintentional openings)
  • Outside air (RH,T)
  • Heat sources
  • Inside air (RH, T)
  • Feed
  • Bird number and sizes (CO2, manure)
  • Bacteria
  • Litter quality and quantity
29
Q

Birds are homotherms

A
  • able to control body T at 7-21 days
  • *higher T than us (41.9 degree C chickens)
30
Q

What are the two methods of heat loss in birds?

A
  1. Sensible (direct)
    a. Conduction, convection, radiation
  2. Insensible (indirect)
    a. Evaporative
31
Q

Conduction

A
  • Transfer of heat form molecule to molecule
  • Ex. what skin is in contact with
  • *stocking density
32
Q

Convection

A
  • Involves movement of air
  • *want to prevent too much of this happening in poultry
  • Ex. air comes in and the heat is removed and the cool air goes over your skin
33
Q

Radiation

A
  • Heat in the form of electromagnetic waves
  • In Canada: don’t have open sided barns
34
Q

What is the order of sensible heat loss in order of importance?

A
  • MOST important: convection (VENTILATION)
  • Conduction
  • Radiation
35
Q

What are some thermoregulation methods?

A
  • Behaviours
  • Ptiloerection
  • Vasomotion
  • Shivering
  • Panting
36
Q

How is the barn temperature monitored?

A
  1. Thermometers in representative location
  2. Bird behaviour and appearance
    a. Huddling, shiver, ptiloeretion, panting, space distribution
37
Q

What are the brooding temperatures?

A
  • Initial: 30-32 decree C
  • Decrease weekly by ~2 degree C
  • Final temperature: 21 degree C
38
Q

What are the two ways to provide a heat source?

A
  • Whole room heating (make sure the whole room is warm enough before the chicks arrive)
  • Localized heat sources
39
Q

How is temperature managed in brooding?

A
  • Use brooder guards and attraction lights (not as often anymore)
  • Distribution of feeders and waterers (increase the amount)
40
Q

What is the light management in brooding?

A
  • OLD: 24hr continuous light
  • NOW: Darkness can allow natural diurnal patterns and improve sleep and alters behaviour
    o 23hr light, 1 hr dark, slowly increase to 6hr dark, 18hr light
41
Q

What are the sources of moisture in the brooding barn?

A
  • Poultry feces (70-80% moisture)
  • Respiratory evaporation
  • Incoming air
  • Spillage
42
Q

What are the recommended humidity levels?

A
  • 55-70%
  • Variable during broiler growth cycle
43
Q

Why do you not want high humidity?

A
  • Cold temperature conditions
    o Reduced ventilation
    o Damp litter
    o Increased ammonia
  • Warm temperature in combination with high humidity
    o Pathogens
    o Disease
    o Ulcerations on foot pad
44
Q

Why do you not want low humidity?

A
  • Excessive ventilation
    o Dusty
    o Poor feathering and growth
  • Early brooding
    o Combination of winter brooding and weak chicks
    o Starveouts: wont eat or drink
45
Q

What are the gases in a barn?

A
  • Ammonia (NH3)
  • Hydrogen sulfide
  • Methan
  • CO2
  • CO
46
Q

What are the sources of gases in a barn?

A
  • Anaerobic degradation of manure organics
  • Animal respiration
  • Fuel burning heaters
47
Q

What is the ammonia tolerance level?

A
  • 25ppm
48
Q

What are the adverse effects of ammonia?

A
  • IRRITANT
  • Increased susceptibility to respiratory disease
  • Increased incidence of breast blisters, ulceration of foot pad
    o Breast on wet litter
  • Keratoconjunctivitis
  • Decreased performance
49
Q

What are the sources of dust?

A
  • Feed
  • Litter
  • Feathers
  • Dander (skin scales)
50
Q

What are the contributing factors to dust?

A
  • Flight ability (poulet barn=more flying to perches)
  • Behaviour
    o Dust bathing
    o Foraging
51
Q

How can dust be controlled?

A
  • Ventilation rate
  • Misting
52
Q

What are some of the detrimental effects of dust?

A
  • Vector of microbes (Marek’s disease)
  • Direct damage to the lung and respiratory tract
53
Q

What are some of the factors that influence space requirements? (4)

A
  1. Type of bird
  2. Management factors
  3. Quality of management
  4. Other environmental factors
    *linear ADDITIVITY of CONCURRENT STRESSORS
54
Q

What happened at too low of stocking density?

A
  • Too much movement=injuries
55
Q

What are the effects of inadequate space?

A
  • Decreased performance
  • Reduced uniformity
  • Increased mortality (reduced immune function)
  • Increased carcass defects
  • Increased condemnation at processing (meat stocks)
56
Q

What are the 3 different components of light?

A
  • Light wavelength
  • Light intensity
  • Photoperiod length and distribution
57
Q

Light wavelength examples in birds

A
  • Blue light during handling=calmer birds (can see it better!)
  • Red light=reduces cannibalism
    o *superior for lay/breeding period
  • *birds have more cones (see a broader colour spectrum then we do)
    *can see light through their skull (hits pineal gland)
58
Q

What is light intensity measured in?

A
  • Lux
  • Foot candle (American)
  • CLUX/GALLILUX (should be the standard)
    o ‘chicken lux’: takes into account birds perception under a specific light colour
59
Q

Light intensity can be manipulated to influence bird behaviour to

A
  • Increase activity
  • Reduce cannibalism
  • Reduce feed wastage
  • Decrease bruising
60
Q

What is the recommendation for light intensity during early + late brooding and rearing?

A
  • Early brooding: >20lux
  • Later brooding and rearing: 5-10lux (turkeys: 5 lux)
61
Q

How can exposure to darkness benefit bird health?

A
  • Physiological changes associated with darkness
    o Reduced early growth using extended darkness
  • Increased exercise
  • Good performance, improved feed efficiency and reduced electrical costs
62
Q

What are the potential negative aspects of dark exposure?

A
  • Reduced growth in short grow out period
  • More difficult to handle at marketing
  • Reduced breast meat yield
  • *need a balance of positive and negative aspects of darkness exposure (aim for 18light, 6 dark)
63
Q

Level and balance of nutrients is important in nutrition

A
  • More than 40 chemical compounds or elements necessary to support growth, reproduction and life
  • *there are major classifications and sources
64
Q

What are the 4 major classifications and sources of nutrients?

A
  • Energy
  • Protein
  • Vitamins
  • Minerals
65
Q

Energy nutrient feed ingredients (high to low)

A
  • Cereal grains
  • Fat
  • Protein concentrates
66
Q

Protein nutrient feed ingredients (high to low)

A
  • Protein concentrates
  • Cereal grains
  • Purified AA
67
Q

Vitamins nutrient feed ingredients (high to low)

A
  • Vitamin supplements
  • Other feed ingredients
68
Q

Minerals nutrient feed ingredients (high to low)

A
  • Mineral premixes/specific supplements
  • Other feed ingredients
69
Q

Example of a broiler diet is Western Canada

A
  • *mainly wheat
  • Source of protein: barley
  • Soybean
  • Minerals+

ANIMAL PRODUCTION - 2 (17 decks)

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