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Animal Production 2 > Meat Birds > Flashcards

Meat Birds Flashcards

1
Q

Brooding

A

period of early life characterized by the requirement for supplemental heat

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2
Q

Rearing

A

period of time from the end of brooding to the onset of sexual maturity

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3
Q

Reproduction

A

Onset of sexual maturity until end of reproductive cycle

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4
Q

Broiler breeders

A

From multiplier breeding flocks

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5
Q

Broiler breeder housing

A
  1. Brooding and rearing= litter floor barn
  2. Breeding cycle= 2/3 slats and 1/3 litter or cage
    -Nest boxes often present
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6
Q

Feed managment

A

-used to ensure their welfare protected and fertility high

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7
Q

Why use feed intake control to control body weight ?

A

-growth vs. reproduction
-prevent obesity and improve reproduction performance
-decreased mortality
-control sexual maturity
-controversial

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8
Q

Feed control during brooding and rearing stage

A

-Ad libitum feeding until 2-3wks of age

-Weekly sample weighing by at least 2wks of age
>feed allocation based on sample weights
>start by restricting feed on a daily basis and then some flocks switch to feeding twice the restricted amount on every other day basis

-Return birds to every day feeding at 20wks of age

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9
Q

Canadian code of practice feeding

A

Time without feed must not exceed 48hrs

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10
Q

Feed control of laying or breeding cycle

A

-Feed increasing levels of feed prior to sexual maturity

-Start breeder ration by at least 22wks of age

-reduce feed intake when egg production starts to decline

Note: want synchronized reproduction and prevention of double yolked eggs

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11
Q

Total flock mortality in meat birds

A

10%

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12
Q

Disease control methods

A

-Isolation

-All in all out management

-clean out and disinfection
>monitor/swab for disease to check

-source of stock

-vaccination

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13
Q

Broiler breeder vaccines

A

Vaccinated for various diseases through various methods
-injections, spray methods

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14
Q

Male management for hatchery processing

A
  1. Dubbing- removing the comb of A males (not C males). Conducted so that they can ID males from specific lines.
  2. Trimming of dew claws and inner toe nails through infrared toe treatment. Prevents bone growth into a nail. Used to prevent aggression and damage to females

**both have acute pain response but no long term pain to birds.

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15
Q

Male management for housing

A
  1. Separate by at least 6wks of age
  2. Separation of housing in breeder barn is preferred. Males in center; will often stay on the litter
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16
Q

Male beak Treatment

A

*Not debeaking

Methods:
1. Hot blade trimming
2. Infrared beak treatment
-most recommended method by Canadian codes of practice

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17
Q

Sex ratios- male management

A

-Natural mating
-At hatching, order 13-15 males per 100 females
-At breeding, house 8-10 males per 100 females

**range accounts for any mortality

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18
Q

Separate male feeding during breeding

A

Reasons:
-controls male weight
-male nutritional requirements
-results in better fertility late in breeding cycle
-methods of feeding males and females separately

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19
Q

Spiking males

A

If flock is getting old, seeing low fertility. Bring in younger males to the flock resulting in increase of testosterone in older males. Increased testosterone and younger males will increase production

**issue with biosecurity because not all in all out, therefore not done often

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20
Q

Age at first egg

A

23-24 weeks of age

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21
Q

Egg production

A

-Peak earlier ~30 wks: 85% Hen Day egg production

-64 weeks of age: 50% hen day egg production. Shows Egg production reduces as flock ages

-171 eggs per hen; 145 chicks per hen

-hatchability of total eggs set: 85%

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22
Q

Aging flock and production

A

Flock older= reduced egg production
-will need to store eggs for longer to be able to fill incubator with eggs and reach production levels

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23
Q

Types of meat chickens

A
  1. Rock Cornish Game Hen
  2. Broiler
    -larger birds used for more processed meat
  3. Roasters
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24
Q

Rock cornish game hen

A

1kg

23-25 days

females

whole

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25
Q

Broiler

A

1.7-3 kg

31-49 days

Male and females

Whole, cut up, processed

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26
Q

Roaster

A

3-4kg

49-63 days

male and females

whole

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27
Q

Aviagen Ross 308

A

Standard guide for chickens to follow depending on the strain
-allows you to follow their development/growth

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28
Q

Nicholas effect

A

-Standard guide for turkeys
-based on separate numbers for males and females

29
Q

Broiler housing

A

-litter floors
-no cages
-enrichment (broilers don’t like to perch but will put in ramps and bails)

30
Q

Turkey housing

A

-litter floors
-no cages

31
Q

Broiler/turkey environment

A

-Barn construction (insulation, unintentional openings)
-Outside/inside air (RH, temperature)
-Heat source (H2O, CO)
-**Ventilation (fan capacity, air inlet)
-waterers
-Litter quality and quantity (Dust and NH3)
-Bird number and size
-Bacteria

32
Q

Meat birds temperature

A

*Birds are homeotherms (fully developed 7-21 days)

-Adult body temperature
>chicken 41.9 C
>turkey 41.2 C

33
Q

Methods of meat bird heat loss

A
  1. Sensible (Direct) - conduction, convection, radiation
  2. Insensible (indirect)- evaporate
34
Q

Sensible conduction

A

transfer of heat from molecule to molecule

35
Q

Sensible convection

A

Involves movement of air

36
Q

Sensible radiation

A

Heat in the form of electromagnetic waves

37
Q

What is the most important in sensible heat loss?

A
  1. Convection
  2. Conduction
  3. Radiation
38
Q

Thermoregulation methods by birds

A

-behaviour
-ptiloerection
-vasomotion (legs go pale)
-shivering
-panting

39
Q

Thermoregulation of barn

A
  1. Thermometers in barn
  2. Bird behaviour and appearance- huddling, shivering, ptiloerection, panting, space distribution
40
Q

Brooding temperatures

A
  1. Initial- 30-32 C
  2. Weekly decrease- 2.8 C
  3. Final temperature 21 C
41
Q

Heat sources in barn

A

-Whole room heating
vs.
-localized heat sources

42
Q

Brooding management

A

1.use of brooder guards and attraction lights
*often for turkeys
*chicks are usually free in whole barn

  1. avoid bright continuous light. Want to have some darkness to allow for natural diurenal or circadian patterns to improve sleep and alter behaviour
  2. Distribution of feeders and waterers (higher numbers will put brooders nearer to the feed so they can access easier)
    -can also spread/sprinkle feed around barn to help them find feeders
43
Q

Sources of moisture in the barn

A
  1. poultry feces (70-80%)

2.Respiratory evaporation

3.incoming air

  1. spillage
44
Q

Recommended humidity levels within the barn

A

55-70%

*Variable during broiler growth cycle

45
Q

High humidity

A

**dont want high humidity:

-In Cold temperature conditions: reduced ventilation, damp litter, increased ammonia

-In Warm temperature conditions combines with high humidity= more pathogens in litter, ulcerations in foot pads, increased ammonia in barn

46
Q

Low humidity

A

Don’t want low humidity:

-Would need Excessive ventilation to deal with dust. Results in poor feathering and growth

-Would result in Early brooding- combination of winter brooding and weak chicks. Also involves starveouts

47
Q

Gases in the barn

A

-ammonia
-hydrogen sulfide
-methane
-CO2
-Carbon monoxide

48
Q

Sources of gases in barn

A

-anaerobic degradation of manure organics
-animal respiration
-fuel burning heaters- can have open flames in barn

49
Q

Max tolerance for ammonia for birds

A

25ppm
but see effects at 10ppm

50
Q

Adverse effects of ammonia on birds

A

-increases susceptibility to resp disease
-increased incidence of breast blisters, ulcerations on foot pads (foot pad dermatitis)
-keratoconjunctivitis
-decreased performance

51
Q

Source of Dust

A

-feed
-litter
-feathers and dander (skin scales)

**affected by flight ability and behaviour (dust bathing, foraging)

52
Q

Control of dust

A

-ventilation rate

-misting

53
Q

Detrimental effects of dust

A
  1. vector of microbes= Marek’s disease
  2. Direct damage to the lung and respiratory tract
54
Q

What influenced space requirements?

A

*includes floor, feeders and waterers

-influenced by type of bird, management factors, quality of management, and other environmental factors

55
Q

Effects of inadequate space

A

**linear additivity of concurrent stress

  1. decreased performance
    2.reduced uniformity
  2. increased mortality
  3. increased carcass defects
  4. increased condemnations at processing (meat stocks)
56
Q

Components of light

A
  • light wavelength

-light intensity

-photoperiod length and distribution

57
Q

Bird vision specific

A

-Light goes through skull directly to pineal gland and brain, and also see through eyes.

Birds have more cones than rods. Will see well in dark but will see more colour in light than we do.

They see in ultraviolet spectrum (blue) and red light.

58
Q

Light wavelength

A

Vision changes under differing wavelength
1.Blue light during handling= calmer birds

  1. Red light reduces cannibalism
    AND increases lay/breeding period (productivity)
59
Q

Measurement of light intensity

A

Lux or foot candle
OR
CLUX/GALLILUX

60
Q

How can light intensity influence bird behaviour?

A

-increased activity

-reduce cannibalism

-reduce feed wastage

-decrease bruising

61
Q

Light intensity recommendations

A
  1. Early brooding= 20 lux
  2. Later brooding and rearing= 5-10 lux (turkeys=5)
62
Q

Photoperiod length and distribution

A

Exposure to darkness benefits the birds health (metabolic and infectious disease) by:

  1. physiological changes
    2.Reduce early growth using extended darkness
  2. increased exercise
    4.good performance, improved feed efficiency and reduced electrical costs
63
Q

Potential negative effects from dark exposure

A
  1. reduced growth in short grow out period
  2. More difficult to handle at marketing (because they can)
  3. Reduced breast meat yield

**must balance between both pros and cons of darkness exposure

64
Q

Diurnal pattern

A

18L:6D

65
Q

Nutrition and feeding

A

-Based on whether broilers or meat turkeys AND rapid efficient growth

66
Q

Nutrients required

A

-more than 40 chemical compounds or elements needed to support growth, reproduction and life
**balance of nutrients important in nutrition

67
Q

Nutrient types

A

1.energy (cereal grains>fat>protein)
2. protein (protein>cereal grains>amino acids)
3. vitamins
4. minerals

68
Q

Main diet in W Canada

A

Mainly wheat and barley
Some corn

US= more corn based diet

Animal Production 2 (19 decks)

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