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Chicken Class > Exam 4 > Flashcards

Exam 4 Flashcards

1
Q

What are the 6 feedstuff classifications?

A
  1. Energy feedstuffs
  2. Protein supplements
  3. Specific Amino Acid Supplements
  4. Mineral supplements
  5. Vitamin supplements
  6. Non-nutritive additives
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2
Q

What are four types of energy feedstuffs?

A
  1. Cereal grains
  2. Cereal-milling by-product feed
  3. Other by-products
  4. Fats/Oils
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3
Q

What are 5 examples of cereal grains?

A

Corn, wheat, barley, sorghum, rye

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4
Q

What are the benefits of corn?

A

Provides readily digestible carbs, oil, and protein; use after grinding

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5
Q

How does the energy of wheat and barley compare to corn? What is a drawback of them?

A

Wheat and barley have lower energy than corn, they are gelatinous without added enzymes leading to paste on beaks

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6
Q

How does sorghum compare to corn?

A

Similar oil and protein to corn but lower carbohydrates

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7
Q

What is required to use rye?

A

Need to add enzymes to avoid sticky excreta

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8
Q

What is an example of cereal milling by-product feed?

A

Distillers dried grains with solubles (DDGS) - by-product of ethanol production; contains sugars, fibers, oil, and protein

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9
Q

What are two examples of other by-products?

A

Molasses
Glycerin

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10
Q

Molasses

A

consists of simple sugars; limit to 2.5% to avoid wet excreta

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11
Q

Glycerin

A

high energy, can be used to supplement fat

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12
Q

How much fats/oils can be added?

A

A maximum of 5%

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13
Q

What are the benefits of fats/oil?

A

Increases caloric density, decreases dust, reduces wear and tear on manufacturing equipment, increases palatability, facilitate peletting

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14
Q

What must be added to fats/oils and why?

A

Need to add an antioxidant to prevent rancidity

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15
Q

What does protein supplement usefulness depend on?

A

essential amino acid composition and protein digestibility

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16
Q

What are three types of protein supplements?

A

Oilseed meals, animal protein, yeast

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17
Q

Oilseed meal examples?

A

soybeans and canola/rapeseed

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18
Q

SBM CP?

A

48%

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19
Q

Canola CP?

A

40%

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20
Q

What is an example of animal protein?

A

fish meal

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21
Q

Fish Meal CP?

A

57-77%

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22
Q

What does “meal” imply?

A

That oils have been removed

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23
Q

What is yeast? What is its CP?

A

By-product of brewing industry; 35% CP

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24
Q

What form of amino acids are produced by microbes?

A

L form amino acids

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25
Q

What are three types of mineral/vitamin supplements?

A

Calcium and phosphorous, trace mineral pre-mix, and vitamin pre-mix

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26
Q

What are the sources of calcium?

A

Limestone, crushed oyster shells, crushed crab shells, bone meal

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27
Q

What are the sources of phosphorous?

A

Dicalcium phosphate, rock phosphate

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28
Q

What are the five considerations for non-nutritive additives?

A

What are the specific uses of the additive?

Does the additive have a withdrawal period?

Can the additive be used with other additives?

What is the best form of the product to be used?

What are the methods for mixing and storing?

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29
Q

What are two types of drugs used in poultry>

A

Antibiotics and coccidiostats

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30
Q

Antibiotics

A

Have been widely used in broilers at subtherapeutic levels as a growth promoter

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31
Q

Coccidiostats

A

Ionophores that reduce adverse effects of coccidiosis

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32
Q

What is the benefit of antibiotic alternatives?

A

Reduce pathogens in feed and promote gut health

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33
Q

What is the difference between prebiotics and probiotics?

A

Probiotic - composed of beneficial microbes
Prebiotic - mixtures of microbial nutrients

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34
Q

What are five key enzymes?

A

Phytase, cellulase, xylanase, glucanase, protease

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35
Q

Phytase

A

removes phosphate from phytate

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36
Q

Cellulase

A

breaks down cellulose into disaccharides

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37
Q

Xylanase

A

breaks down hemicellulose to xylose (similar to glucose)

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38
Q

Glucanase

A

break down B-glucan to glucose

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39
Q

Protease

A

break down protein to amino acids

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40
Q

What are five other feed additives?

A

antioxidants, pellet binders, xanthophylls, grit, mold inhibitors

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41
Q

Antioxidants

A

prevent oxidation and rancidity in high fat diets

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42
Q

Pellet binders

A

enhance firmness of pellets

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43
Q

Xanthophylls

A

enhance color of poultry products

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44
Q

Grit

A

enhance grinding in gizzard

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45
Q

Mold inhibitors

A

antifungals that destroy fungi

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46
Q

What is poultry feeding based on?

A

Species, age, stage of production

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47
Q

What are the three diets of broilers?

A

Starter, grower, finisher

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48
Q

Broiler Starter diet specifications

A

Fed from 0-10 days of age
3000 kcal/kg
23% CP

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49
Q

Broiler Grower diet specifications

A

Fed from 11-24 days
3100 kcal/kg
21.5% CP

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50
Q

Broiler Finisher diet specifications

A

Fed from 25 days until market (47 days)
3200 kcal/kg
20% CP

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51
Q

How long are turkeys fed compared to broilers?

A

Broilers are fed to 47 days old and turkeys are fed to 16 weeks old

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52
Q

When do you restrict feed intake of broilers? What are the three methods?

A

During later growth and development
Skip-a-day, Daily restriction, Feed low energy or low protein/AA imbalanced diets

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53
Q

Skip-a-day

A

Feed birds every other day from 9 weeks until sexual maturity.

Birds will consume more feed than they normally would on days they are fed, but will not consume 2 days’ worth of feed.

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54
Q

Daily restriction

A

provide birds 75-85% of what they would consume from 9 weeks until sexual maturity.

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55
Q

Low energy diets

A

Reduces growth because not meeting energy requirements

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56
Q

Low protein diets

A

Reduce growth because not meeting protein/amino acid requirements

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57
Q

What do all restricted feed intake diets have in common?

A

All methods reduce growth by 10-15%

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58
Q

How are egg layers fed?

A

In phases based on egg laying

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59
Q

How do brown egg layers differ in requirements?

A

They have a higher calcium requirement

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60
Q

What are the 4 phases of feeding replacement pullets?

A

Starter, grower, finisher, pre-lay

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61
Q

Layer Starter phase

A

0-6 weeks
High protein

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62
Q

Layer Grower phase

A

6-12 weeks
slightly lower protein

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63
Q

Layer Finisher phase

A

12-18 weeks
Even lower protein

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64
Q

Pre-lay phase

A

High calcium

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65
Q

What are the three components of yolk?

A

Lipids, proteins, pigments

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66
Q

Lipids in yolk

A

70% fat

25% phosphorous

5% cholesterol

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67
Q

Proteins in yolk

A

Plasma albumin, antibodies, nutrient binding proteins

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68
Q

Pigments in yolk

A

Dependent on diet of bird

Tend to come from cord (Beta carotene) or marigold pellets (lutein)

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69
Q

Composition of eggs includes

A

Albumen and shell

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70
Q

Albumen

A

54% ovalalbumen

Binding proteins bind iron and B vitamins

Antimicrobial

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71
Q

Shell is made of?

A

Calcium Carbonate

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72
Q

What are the two phases of layer egg production?

A

Production of replacement/starter pullets

Production of eggs by layer hens

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73
Q

What are the three types of Egg contracts?

A

Fixed fee per dozen eggs

Fixed fee per hen per month

Percentage of returns

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74
Q

What does the producer own?

A

housing, equipment, labor, utilities, and sometimes litter

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75
Q

What does the contractor own/provide?

A

provides ready to lay birds, feed, and medication

Also owns all eggs

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76
Q

What is the standard percentage of total egg returns for the producer? Why?

A

15-18% which is proportional to total contribution of production

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77
Q

What are the four components of record keeping for layers?

A

Feed consumption

Number of eggs produced

Egg quality and size

Mortality

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78
Q

When do you replace layers?

A

When egg production drops below 65%

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79
Q

What are the two options for replacement programs?

A

Cull and use replacement pullets
Induce molting

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80
Q

What are the advantages to using replacement pullets?

A

Require less feed to produce a dozen eggs
Have higher interior egg quality
Have stronger shells

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81
Q

What is the cutoff age for culling to bring in new pullets?

A

50-108 weeks
Average is 82 weeks

82
Q

Molting

A

Birds will cease egg production and shed feathers

83
Q

What is the order of molting?

A

head, neck, body, wings, tail

84
Q

How do you induce molting?

A

Accomplished by reducing available feed or feed intake and reduce length of day (6-8 hours)

85
Q

What are the advantages of molting?

A

Reduces cost of replacement pullets

Improve egg quality and shell quality

Birds can reach close to peak production a second time

86
Q

What are the disadvantages of molting?

A

Higher mortality (~1.5%)

Concerns for animal welfare

87
Q

What is the goal to reach 50% egg production?

A

50% by 20.5 weeks

88
Q

How do you calculate egg production?

A

Eggs/# birds x 100

89
Q

What is peak egg production?

A

95-96%

90
Q

What is the goal for feed conversion?

A

1.85

91
Q

What is the goal for marketable eggs?

A

More than 95% marketable eggs

92
Q

What is the mortality goal in pullets?

A

10%

93
Q

What is the lighting for pullet growth? How is it changed?

A

Grown under short day length until 18 weeks. Increase photoperiod by one hour per week until 16L:8D

94
Q

Why do some producers interrupt dark hours with two hours of light?

A

Allows for a midnight snack to increase feed intake

95
Q

What are the two types of layer houses?

A

Cage systems and Aviary houses

96
Q

Describe cage systems.

A

Most common system

Many wired compartments with feeders and waterers

Cage floors are sloped to allow eggs to roll to the collection belt

3 to 5 tiers of cages

Droppings either fall into pit or onto board that can be scraped

97
Q

What are the advantages to cage systems?

A

More birds per given size of building

Eliminates eggs on floor

Reduce injuries to birds

Produces eggs more acceptable to receivers/processors

98
Q

What are the disadvantages to a cage system?

A

Equipment costs more per bird

Hens have more rough, ragged appearance

Entire house must have same environmental temperature

More odor because excreta doesn’t mix with litter

Viewed negatively by general public/activists

Price per dozen eggs is lower

99
Q

What are the cage requirements?

A

Hens must be able to stand upright

Clean water must be available at all times

Manure should not drop on hens in lower tiers

Slope of floor should be no greater than 8 degrees

Feeder space of 1 inch/bird

Bird density of 67 square inches/bird

100
Q

What are common behavioral problems in a cage system? How can these be combated?

A

Egg eating, vent picking, head picking
Environmental enrichment like perches

101
Q

What are the three types of floor systems in aviary houses?

A

All-litter floor system

Floors system with areas of litter and other areas are slotted

Multi-tier system – floors with litter and slotted platforms

102
Q

What is the bird density for aviary houses?

A

1.5 square feet

103
Q

What are the feeder requirements for aviary houses?

A

3 inches per hen for troughs

1.5 inches per hen for round feeders

104
Q

What are the waterer requirements for aviary houses?

A

Bell drinkers: one per 100 birds

Nipple drinkers: one per 10 hens

105
Q

Describe nest boxes used in aviary systems

A

Put in spaces that are dark and not drafty

Allow ease of egg collection

Reduce vent pecking

Collect eggs daily

Putting eggs found on floor in nest boxes encourages birds to utilize nest boxes

106
Q

What should be used in aviary systems?

A

Nests

107
Q

Spent hens

A

Little need to cull for poor production

Spent hens have relatively little value

108
Q

What are the six steps of Egg handling?

A

Gather often, wash eggs, cool eggs, candle eggs, separate into weight classes, pack into cartons

109
Q

How and why do you cool eggs?

A

Prevents reactions from occurring that could deteriorate egg quality

Store at 45 degrees Fahrenheit or lower

110
Q

Why do we candle eggs before market?

A

Check for interior quality

Can detect defects in egg like Blood spots and Cracked shells

111
Q

How are eggs placed into cartons and why?

A

Place eggs with small end down

Keeps air sac in place

112
Q

Sexing chicks

A

Male chicks have slow feathering while females have fast feathering

Vent sexing

Euthanize males

113
Q

Beak trimming

A

Remove portion of upper beak

Prevents cannibalism

Use electric blade that cuts and cauterizes to prevent bleeding

114
Q

Dubbing

A

Removal of comb from chick

Prevents injury to comb which could lead to cannibalism

115
Q

When are the three phases of preparation for chick arrival?

A

Phase one: 3 weeks prior
Phase two: starts 5 days prior
Phase 3: day of arrival

116
Q

What happens in phase one of preparation?

A

Send pullets to producers

Remove litter, excreta, feed

Clean and disinfect

Ensure all equipment works

117
Q

What happens in phase two of preparation?

A

Fumigate house

Test for salmonella

Clean and disinfect watering system

Start brooders 2 days prior to arrival

1 day prior – fill feeders, place paper in front of feeders and put feed on paper

118
Q

What happens on phase three of preparation?

A

Place chicks in house

119
Q

What are the requireed photoperiods for pullet production?

A

1-7 days: 20-22 hours light

1-9 weeks: step down to 11L:13D

10 weeks: 9L:15D

120
Q

What temperature should eggs be stored/transported?

A

45 degrees

121
Q

What happens to all eggs sold for consumption?

A

inspected by USDA – Agricultural Marketing Service inspectors - who Grade eggs for quality

122
Q

What are the three egg grades?

A

AA, A, B

123
Q

AA

A

Air cell < 1/8 inch

Albumen firm and clear

Yolk outline not well defined

Content of egg covers small area

Large amount of thick albumen, small amount of thin albumen

124
Q

A

A

Air cell 1/8-3/16 inch

Albumen is firm and clear

Yolk outline fairly well-defined

Content of egg covers moderate amount of area

Considerable amount of thick albumen, moderate amount of thin abumen

125
Q

B

A

Air cell > 3/16 inch

Albumen is weak and watery

Yolk outline clearly visible

Egg content covers wide area

Very little thick albumen, mostly thin albumen

126
Q

What are 5 common egg problems?

A

Weak shells

Cracks

Mottled shells

Weak whites

Cooked whites

127
Q

What are egg sizes based on?

A

egg weight

128
Q

What are the 6 egg sizes?

A

Peewee: 15 oz/dozen

Small: 18 oz/dozen

Medium: 21 oz/dozen

Large: 24 oz/dozen

X-Large: 27 oz/dozen

Jumbo 30 oz/egg

129
Q

What are liquid eggs?

A

Eggs with the shell removed

Represent more than 30% of eggs produced in US

Can be liquid, frozen, or dried

130
Q

What are the benefits of liquid eggs?

A

Convenient

Uniform product

Pasteurized

131
Q

What are the different types of whole eggs?

A

White vs Brown Shells – no nutritional value differences

Organic

Pasteurized

Supplemented

132
Q

What are the two main parts of the broiler industry?

A

Integrators and growers

133
Q

What do integrators do?

A

Incubate and hatch out eggs

Transport chicks to growers

Catch birds for market

Transport birds to slaughter

Slaughter and process carcass

134
Q

What do growers do?

A

Independent farmers who raise birds

Responsible for care of birds, biosecurity, sanitation, buildings and equipment (including maintenance), litter, utilities, disposal of mortalities

Paid per lb of live weight

Integrator decides when to market birds

135
Q

What are the management practices/considerations of broilers?

A

Beak trimming, separation by sex, temperature, litter, stocking density

136
Q

Straight run

A

mixture of males and females, don’t sex birds

137
Q

Separation by sex of broilers

A

If raise males and females separately, they are vent sexed at hatchery

Allows you to market males first

138
Q

How much heavier are male chicks at hatch?

A

1% heavier

139
Q

How much heavier are males at market by how much feed?

A

Males weigh ½ lb more and eat 5% less feed than females

140
Q

Describe the temperature regulation of broilers over time

A

Day 1: 86 degrees Fahrenheit in house (Week 0)

Decrease gradually each weak to 68 degrees Fahrenheit at week 4

Keep at 68 degrees until market

141
Q

How deep should litter be in broiler houses?

A

2-4 inches deep

142
Q

What is the stocking density for broilers?

A

Stocking density depends on weight of birds

6.4 lbs/ft2 for 4.5 lb birds

Increase space/lb for heavier birds

143
Q

What should brooder temps be at upon arrival of broiler chicks? Why?

A

95 degrees; Ensure optimal environmental temperature to keep mortality below 0.7%

144
Q

How many should have their crops full and when?

A

75% should have crops full after 2 hours of placement

145
Q

What are the photoperiods of broilers?

A

Day 1-7: 23L:1D

After day 7: 19L:5D

3 days prior to catching: 23L:1D

146
Q

What happens before catching?

A

Change photoperiod

Withdrawal feed 6 hours before arrival of catchers

147
Q

When does catching occur?

A

Between 6-8 weeks; 47 day average

148
Q

How does catching work?

A

Catchers typically catch birds by hand

Crew of 7-10 people

Birds caught by legs

Placed birds into clean crates

Birds weighed

149
Q

Downtime - what is it? why is it important?

A

Downtime - time between flocks

Need at least one week between flocks

Clean and disinfect

Remove caked litter

150
Q

How are broilers transported?

A

To slaughter facility via truck

Around 14 birds per crate

Crates loaded onto a truck and transported to a slaughter facility

No more than 3-5 hours long

Birds can be held on truck at slaughter facility for up to 12 hours

Ensure proper heat management and ventilation on truck

151
Q

What are the 10 steps of slaughter/processing?

A

unloading
shackling
stunning
killing and bleeding
scalding
feather removal
removal of feet, head, neck
evisceration
washing
chilling

152
Q

Unloading

A

Birds unloaded from truck by hand

By hand in order to prevent bruising of meat

153
Q

Shackling

A

immediately placed in shackles, head down and hanging by the leg

Head down keeps bird calmer

154
Q

Stunning

A

renders the bird unconscious; atmospheric gases (deprived of oxygen) or electrical

155
Q

Killing and bleeding

A

automated knife cuts major blood vessels; carotid artery or jugular vein

This kills the bird, blood flows out since bird is hung upside down

Bleeding out takes 2-5 minutes

Lose 40-50% of blood or meat has a reddish tint

156
Q

scalding

A

bird is placed in hot water for 1-3 minutes to loosen the feathers

157
Q

feather removal

A

mechanical pluckers

158
Q

Removal of feet, head, neck

A

automated blades remove these parts, have to remove head and neck before evisceration

159
Q

Evisceration

A

All viscera (organs) are removed; Most of viscera goes to rendering, inspected and can be condemned

Gizzard, liver, heart – giblets

Placed into plastic bag and put back in carcass (used for gravy)

Don’t damage intestines

160
Q

Washing

A

Carcass is washed, removing any extraneous material (Wash both inside and outside)

161
Q

Chilling

A

Bring carcass to 40 degrees Fahrenheit, typically in ice water with antimicrobials

Can be stored or go to further processing

162
Q

Who inspects carcasses and what happens if they fail?

A

USDA Food and safety inspection service

Carcasses failing inspection are condemned

163
Q

What is the difference between chicken and turkey incubation?

A

Chicken: 21 days

Turkey: 28 days

164
Q

What is the process of egg collection?

A

Collect from nests 4 times per day

Cool eggs

Disinfect eggs

Grade eggs

165
Q

What temp should eggs cool at?

A

Cool eggs to temperatures below which development occurs – 55 degrees Fahrenheit

166
Q

Egg storage

A

Egg storage time should be no longer than 7 days

Hatcheries store eggs to be able to only hatch eggs on certain days

167
Q

What are the specific requirements for incubation? (Temp, Humidity, Ventilation, Lighting)

A

Temperature: 100 degrees F

Ventilation: 21% O2, <0.5% CO2

Humidity: 70%

Lighting: 12L:12D

168
Q

Setters

A

up to day 18-19

Eggs placed in incubator large end up

Eggs are turned 3-5 times per day

169
Q

Why are eggs turned?

A

Prevents chorion sticking to shell membrane

170
Q

Hatchers

A

Remainder of incubation

Eggs are placed in hatching trays

Candling may happen to check for viability

In ovo vaccinations may occur

Transfer should be rapid to reduce the chances of cooling

No egg turning in hatcheries

Increased ventilation

171
Q

What is the purpose of candling at hatcheries?

A

Check for viability

172
Q

Hatch window

A

Time between the hatching of the first chick to the hatching of the last chick

Ideal hatch window is between 12-24 hours

Don’t want to leave chicks hatched in the hatcher for more than 24 hours

Post hatch performance depressed if left in the hatcher for too long

Remove chicks when body is dry and down is fluffed up

173
Q

What happens to newly hatched chicks?

A

Sexed

Beak trimming

Vaccinated for Marek’s Disease; if not vaccinated already in ovo

Transport in cardboard or plastic boxes

174
Q

What are the three goals of health programs?

A

reduce mortality, reduce morbidity, reduce poor performance

175
Q

Total mortality

A

= mortality + number culled

176
Q

What is the normal mortality in broilers?

A

5%

177
Q

Morbidity

A

Birds that are physically ill – overtly sick birds

Asymptomatic birds are not considered morbidity

Will oftentimes be culled

178
Q

Subclinical vs. clinical infections

A

Subclinical and clinical infections cause greater performance losses than mortalities do

Clinical infection – showing signs of infection

Subclinical infection – not seen as sick but they have an infection

179
Q

What do subclinical and clinical infections cause?

A

Both types of infections lead to decreased growth, decreased feed efficiency, reduced egg production, condemnations during processing

180
Q

What are the 8 things to look for when monitoring poultry health?

A

temperature, pulse, respiration, general sounds/activity, gait, excreta, appearance of skin, appearance of eyes

181
Q

Normal vitals of poultry

A

Temp: 105-107
HR: 200-400 bpm
RR: 15-36 bpm

182
Q

What are the 8 ways infection is spread?

A

Diseased birds

Other animals

Airborne

Contaminated materials

Egg transmission

Carcasses

Impure water

Shoes and clothing

183
Q

What are 5 methods of preventing disease spread?

A

Biosecurity

Sanitation

Vaccination

Breeding for disease resistance

Monitoring by producers and veterinarians

184
Q

Why are broilers less vaccinated?

A

short lifespan

185
Q

What are the four diseases vaccinated against in broilers?

A

Marek’s, Newcastle, infectious bronchitis, infectious bursal

186
Q

Marek’s disease vaccination for broilers

A

Day 1 (hatch) or Day 18 of incubation (In Ovo)

187
Q

Newcastle vaccination for broilers

A

Day 14 - Day 21

Spray or water

188
Q

Infectious bronchitis vaccination for broilers

A

Day 14 – Day 21

Spray or water

189
Q

infectious bursal disease vaccination for broilers

A

Day 14 – Day 21

Water

190
Q

What diseases are vaccinated for in layers?

A

Marek’s Diseases, Newcastle Disease, infectious bronchitis, infectious bursal disease, Encephalomyelitis, Fowlpox, Laryngotracheoitis, Mycoplasma gallisepticum

191
Q

Marek’s Diseases in layers

A

in ovo or day 1

192
Q

Newcastle Disease, infectious bronchitis, infectious bursal disease

A

Days 14-21

193
Q

Encephalomyelitis, Fowlpox, Laryngotracheoitis, Mycoplasma gallisepticum

A

10-12 weeks

194
Q

What diseases do you revaccinate for in layers and when?

A

Revaccinate for Newcastle disease and infectious bronchitis disease every 60-90 days

195
Q

What diseases do you vaccinate for in turkeys?

A

Newcastle, fowl cholera, hemorrhagic enteritis

196
Q

Newcastle disease in turkeys

A

2-3 weeks

197
Q

Fowl cholera in turkeys

A

6 weeks

198
Q

Hemorrhagic enteritis in turkeys

A

4 weeks

199
Q

What do you revaccinate for in turkeys and when?

A

Revaccinate for Newcastle disease and fowl cholera every 6 weeks

200
Q

What are the four treatment options for disease outbreaks in poultry?

A

Allow disease to run course

Cull sick birds

Depopulate house

Administer drugs

Chicken Class (2 decks)

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