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Farm to Fork > Broilers > Flashcards

Broilers Flashcards

1
Q

Chicken history

A
  • Central position in Western Culture
  • Highest status in the hierarchy of foods
  • The Centre of Meals
  • Poultry domesticated for thousands of years (Greeks, Romans, Chinese)
  • Intensive farming of poultry only ca 50 years
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2
Q

UK Meat Consumption Patterns 1950-2000

A
  • Chicken Increased consumption from 17.1kg per head to 22.6 kg per head in last decade
  • BUT price paid to producers has decreased by 14%
  • up to 40% chicken eaten in UK imported
  • more chicken, less red meat
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3
Q

Breeding and multiplication pyramid for commercial broiler line

A

Approximately 40 traits selected
About 1% males and 10% females selected from pedigree stock
Selection takes place when rejected birds can be sold for meat

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4
Q

Selected traits

A
  • Robust heart, lungs and other organs
  • good leg strength
  • resistance to disease
  • body conformation,
  • feed performance
  • growth rate
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5
Q

Selective breeding

A

mating of birds chosen because they exhibit the genetic characteristics or traits most desirable in the generation eventually reared for meat production

Every bird in the breeding programme is thoroughly examined several times in the process and only those with all the essential traits are selected for breeding

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6
Q

Today selective breeding of commercial poultry strains is carried out by

A

only a few specialist primary breeding companies

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7
Q

Parent Breeder flocks produce

A

the fertilised eggs from which the chicks grown as meat chickens are hatched

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8
Q

In the UK, parent flocks are kept in

A

poultry houses on floor litter of chopped straw or wood shavings and provided with nesting boxes.

[Battery cages are not used in any stage of the breeding or rearing of birds for meat production.]

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9
Q

The hens and cockerels reach sexual maturity

A

aged around 20 weeks

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10
Q

In the Parent flock, hens: cockerel ratio

A

~ ten hens to each cockerel

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11
Q

Each hen lays ______ fertilised eggs during its productive life of ____ weeks.

A

around 130 fertilised eggs

around 60 weeks

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12
Q

how often fertilised eggs are collected from the nest boxes? and then ?

A

several times each day

and sent to the hatchery. Eggs are recorded by laying flock and can be matched against other records of the flock concerned. This record accompanies each batch of eggs to the hatchery.

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13
Q

To support the breeding programme

A

highly scientific and requires huge amounts of data on every bird and its extended family to be collected and analysed.

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14
Q

in the UK , how many broiler chicken breeder hens lay fertilised eggs for hatching

A

~seven million

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15
Q

in UK how many integrated companies provide hatching eggs

A

~ 10

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16
Q

Parent stock

A
  • Grown slower than broiler stock
  • at ~ 18weeks, transported and reared on separate unit from main layer farm
  • Pullets and roosters reared separately (different breeds); Roosters and pullets of other breeds reared for meat
  • Production period: 20-60 weeks of age
  • 47 week cycle (42 weeks in lay, 5 weeks turn round)- 2.5 eggs/hen/week
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17
Q

All eggs laid by Parent flocks are collected and delivered to the hatchery where they are

A

incubated at a controlled temperature and humidity in setters

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18
Q

At the hatchery, what is essential and why

A

Good air circulation is provided and the eggs are turned regularly

to encourage development of the embryo and to prevent it from sticking to the inside of the shell.

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19
Q

After 18 days the racks of incubated eggs are taken out and

A

candled to detect and remove any infertile eggs and damaged embryos

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20
Q

Candling involves

A

shining a light through the egg from behind

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21
Q

After candling, the perfect eggs with growing chick embryos are

A

placed on special trays which are put into the hatchers and kept at a controlled temperature and humidity until they start to hatch out of their shells on about the 20th day.

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22
Q

Day-old chicks may be sorted by

A

sex [The tips of the chicks’ wing feathers show] may reared as sex separated

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23
Q

The day-old chicks or poults are then transported to chicken or turkey rearing farms in

A

specially designed covered trays and in dedicated temperature-controlled vehicles.
with roof and side curtains on modules protect birds during transit

24
Q

in UK how many hatcheries

A

24; 23/24 owned by integrated companies

25
Q

Newly-hatched chicks do not require any feed or water during the short delivery time from the hatchery to the rearing farm .why

A

When a chick hatches it has some remains of the yolk inside its abdomen which provides it with all necessary nutrients for up to 40 hours.

The chicks can live healthily off the yolk sack for up to three days.

26
Q

Newly-hatched chicks are vaccinated against

A

Infectious Bronchitis

27
Q

Management Basics at rear farm

A

House preparation > Bird delivery [7days]

Bird delivery > Starter > Grower > Finisher > Depletion (all in-all out) [42- 56 days]

28
Q

Housing

A

Maximum stocking density of 39 kg/m2 (but need to notify DEFRA if want to increase stocking density above 33 kg/m2).

29
Q

Organic Housing

A

Fixed housing 21 kg/m2, mobile house 30 kg/m2

30
Q

Freedom Foods:

A

Straw bales, perch space and pecking object

Indoor 30 kg/m2 , Free range 27.5 kg/m2

31
Q

Chickens are reared from a day old until their weight reaches (for indoor birds )

A

~ 2 kg in about 40 days

32
Q

Bird delivery

A

Birds are rested and inspected on arrival at plant under the supervision of the independent Official Veterinary Surgeon (OVS)

gently removed from the trays and placed on the new litter under heat lamps (brooders) to keep them warm

as chicks and poults are sensitive to cold and infection

33
Q

large purpose-built rear houses

A
  • with deep litter of chopped straw or wood shavings
  • equipment ventilation, drinkers and feeders
    [to meet the birds’ environmental and nutritional needs]

Chickens, turkeys and other poultry reared for meat are not kept in battery cages

34
Q

what housing design benefit bird’s welfare and performance.

A
  • healthy, scientifically formulated diet,
  • clean water,
  • comfortable temperature
  • fresh air
  • well lit surroundings
  • good space for movement
35
Q

Good stockmanship

A

Trained personnel inspect the birds in the house every day, 2-3 times.
They walk the entire length of the floor, up and down, inspecting the birds in all parts of the house, using their training and experience to pick out any birds which require attention.

36
Q

Sick birds are

A

either treated or humanely culled on the spot.

37
Q

possible issue at rear farm

A
  • Light and environment: Vice and efficiency
  • Litter quality
  • Robustness
  • Reliance on wheat and soyabean meal
  • Bio-security key component
38
Q

greatest source of stress during transport

A

thermal stress

39
Q

Birds are delivered to the processing plant on a ‘just in time’ basis to

A

ensure they are kept in lairage for the minimum time.

40
Q

Cuts of Chicken

A
  • whole chicken
  • split chicken
  • quarter chicken
  • split breast
  • boneless chicken breast
  • whole wing
  • wing drummettes
  • wing mid section
  • wing mid section with wing flipper (tips)
  • whole leg
  • thigh
  • drumstick
  • giblets
  • feet
41
Q

% contribution of different types of poultry meat at retail (2006-2008)

A 
portions  34%
whole birds 11%
meal & carb 14%
Processed portions 14%
Ready to eat 5 %
Other
42
Q

Factors affecting poultry meat quality

A
  • Genetic strain, gender, age, diet
  • Environmental conditions
  • Pre and post-mortem handling
  • Slaughter and stunning conditions
  • Packaging
43
Q

Feed Composition

A
  • Different diets for different stages
    (Starter, grower, finisher)
  • Dietary manipulation can lead to the production of different flavours
  • Cereal type
  • Diet can be manipulated to produce a range of skin colours
44
Q

Colour

A

An important indicator of meat quality

  • Primary haem pigment in poultry is myoglobin
  • Metmyoglobin formation in red meat
  • Natural skin pigmenters for poultry
  • Xanthophylls – lutein & zeaxanthin
  • Potential health benefits
45
Q

Appearance

A
  • Requirements changing with trend to skinless breast meat
  • Haemorrhaging – major problem with electrical stunning
  • Cellular based discolouration – Pale soft exudate (PSE) meat due to preslaughter heat stress, inadequate chilling and ageing after harvest
46
Q

Controlled atmosphere stunning vs Electric stunning

A

= Gas has 17.4 % improvement; E has 0 %

= E has higher Average shear force, slight more storage loss and cooking loss, cause Haemorrhaging

47
Q

Tenderness

A
  • Rigor mortis – 2.5 to 4 hours post mortem
    [Important area of research, as want to determine the earliest possible point at which meat can be deboned
    If remove breast before rigor is resolved- meat is tough]
  • Stored at least for 4 hours at < 4*C ( usually 4 – 6 hours)
  • Shear value
48
Q

Electrical stimulation

A

pulses of electricity though a carcass immediately after death, causing generalised muscle contractions, affect the rate of rigor development – low amperages

If too high muscles not only exercise but tears itself

49
Q

Chemical and physical methods

A
  • NaCl and polyphosphates, belt flattener
50
Q

Accelerating meat harvest

A

Chemical and physical methods
Electrical stimulation
Gas stunning

51
Q

49- 56 days

A

Large birds for filleting and further processing

3.5 kg

52
Q

42-49 days

A

Average ‘supermarket’ whole bird taken for processing

3.0 kg

53
Q

35-42 days

A

Smaller birds taken for processing

2.3 kg

54
Q

18-22 days

A

Spatchcocks can be taken for processing

770-820 g

55
Q

Hatching to 18 days

A

Brooding - placed in sheds under heater

Farm to Fork (12 decks)

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