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Biology of Animal Production II > Poultry Exam > Flashcards

Poultry Exam Flashcards

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1
Q

Three sectors of the poultry industry

A

Broilers, Layers, turkey

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2
Q

Broilers

A

specific term for a bird used for meat

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3
Q

layers

A

specific term for a bird used for laying eggs

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4
Q

The turkey industry is very similar to the

A

broiler industry

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5
Q

What type of system is considered conventional

A

Caged

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6
Q

The industry is transitioning to this type of system

A

cage-free

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7
Q

Missouri ranks ___ in broilers

A

7th

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8
Q

Missouri ranks __ in turkeys

A

4th

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9
Q

How many jobs does the poultry industry produce in the US

A

1.3 million

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10
Q

The U.S. poultry industry is the _____ producer and ________ exporter

A

largest producer
second largest exporter

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11
Q

Top 5 export markets for Turkey meat

A

Mexico
Canada
China
Dominican Republic
Guetamala

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12
Q

Top 5 exports markets for chicken meat

A

Mexico
China
Canada
Cuba
Guetamala

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13
Q

Top producing state in broilers

A

Georgia

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14
Q

Five major poultry systems in Missouri

A

Butterball
Cargill
Simmons
George’s
Tyson

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15
Q

Benefit of an integrated system

A

Reduces cost

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16
Q

Vertical integration

A

one company owns every step of the production of the bird

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17
Q

Horizontal integration

A

One company owns all of the barns/ parts of the system

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18
Q

Broiler breeds

A

White Cornish
White Plymouth Rock

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19
Q

Layer breeds

A

White leghorns
Rhode Island Red

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20
Q

Instead of breeds, the poultry industry uses

A

lines

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21
Q

Male side of broiler industry cross

A

white cornish

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22
Q

Characteristics of White cornish breed

A

English
Broad, meaty
large and fast growing

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23
Q

Female side of broiler industry cross

A

White Plymouth Rock

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24
Q

Characteristics of White Plymouth Rock breed

A

American
docile
dual purpose breed- important for further generations

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25
Q

Breed used in most caged laying operations

A

White leghorns

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26
Q

Characteristics of the white Leghorn breed

A

Mediteranean
White

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27
Q

Breed used in most cage-free operations

A

Rhode Island Red

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28
Q

Characteristics of the Rhode Island Red Breed

A

American
Brownish red

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29
Q

Breed of turkey used in meat industry

A

Broad breasted White

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30
Q

Why don’t domestic turkeys mate naturally

A

Don’t house sexes together
breast are too large to mount

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31
Q

Why did the turkey industry switch to white birds over the bronze birds

A

White feathers are easier to pluck

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32
Q

Specialty industries

A

Organic
cage free
antibiotic free
Ratites- ostriches and emus
Game birds

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33
Q

Processing of eggs at the breeder

A

Washed and stored until shipped to hatchery from the breeder

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34
Q

How long can you cool eggs and still have them be viable

A

a week

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35
Q

Oviparus

A

Egg pregnancy
can cool and pause the pregnancy

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36
Q

incubation period for chicks

A

21 days

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37
Q

Hatchability

A

estimated number of eggs that will hatch in a clutch

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38
Q

Clutch

A

a group of eggs laid continuously

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39
Q

In Ovo Vaccinations

A

Vaccinations done while the chick is in the egg

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40
Q

Spray vaccinations

A

done to the chick after they are born
usually for respiratory diseases

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41
Q

Functional poikilotherms

A

means they cannot regulate their own body temperature

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42
Q

brooding rings

A

house chicks and must include heat, water, and feed

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43
Q

Broilers require very little or alot of management

A

very little

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44
Q

Housing trend for broilers

A

houses are getting larger
average today of 40,000 square feet
automated water, feed, and lights

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45
Q

Automated ventilation systems

A

crosswise cooling
lengthways cooling

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46
Q

Where do you want the humidity for a broiler barn

A

60-80%

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47
Q

Why is relative humidity important

A

moisture leads to bacteria

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48
Q

Number of federally-inspected broiler companies

A

30

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49
Q

number of family farms with contracts

A

25,000

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50
Q

In a contract system the farmer owns

A

housing, feeding/watering systems, water, electricity, fuel, litter, labor

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51
Q

In a contract system the company owns

A

chicks, feed, medication, supervision (knowledge)

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52
Q

How many hours of light a day does a broiler get

A

16 hours

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53
Q

What are the birds doing when the lights are on

A

Eating

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54
Q

What is the 1st priority at slaughter facilities

A

Welfare of the bird

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55
Q

Process of slaughtering the bird

A

shackled
electrical stunning or controlled atmosphere stunning
Cut the throat to bleed out/ kills the birds

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56
Q

Ensanguining

A

bleeding out

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57
Q

Back up human

A

catch any birds that slip through

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58
Q

Plucking

A

removing the feathers

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59
Q

Evisceration

A

removing viscera/internal organs

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60
Q

Chilling/processing

A

water/organic rinse
counter current flow
air chilled
inspected
processing and second processing

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61
Q

Top ten states for egg production

A

Iowa
Ohio
Indiana
Pennsylvania
Texas
Georgia
Arkansas
North Carolina
Michigan
California

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62
Q

Conventional Laying hens are housed in

A

caged systems

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63
Q

Conventional laying system characteristics

A

birds not on litter
increased egg production in space
standing on wires
constant feed, water, egg removal
layers of bird
automated system

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64
Q

Aviary system

A

birds can decide what floor to be on
creates a pecking order

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65
Q

Enriched cages

A

add options to the cage
increased cage size
less chickens per cage

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66
Q

Floor housing

A

decreases number of birds
looks prettier

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67
Q

Two types of brooding

A

whole house
brooding rings

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68
Q

A layers diet focuses on what

A

growth until feathers
chicks are fed all of the time until they get feathers and then they are carefully managed so they don’t grow too fast

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69
Q

Laying hens reach maturity at what age

A

18 weeks

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70
Q

Hens lay an egg every

A

24-26 hours

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71
Q

Hens typically lay at what time of day

A

early morning

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72
Q

Eggs develop in the

A

oviduct of the hen

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73
Q

The laying hen egg cycle depends on

A

light

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74
Q

Peak laying happens at

A

32 weeks

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75
Q

peak laying is maintained for

A

65-68 weeks

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76
Q

Egg sizes

A

small
medium
large
extra large
jumbo

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77
Q

Small eggs have what type of shell

A

thick shells

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78
Q

Large eggs have what type of shell

A

thin shells

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79
Q

The most common size of eggs in the grocery store is

A

large or extra large

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80
Q

Molt

A

shedding old feathers

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81
Q

Pullet

A

young laying hen

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82
Q

Why do birds not lay eggs when they molt

A

to reset

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83
Q

Two types of molting

A

natural
induced- done by controlling lighting, decreasing feed intake and the quality of the diet

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84
Q

Spent hen

A

hen at the end of the cycle

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85
Q

soupers

A

spent hens used for chicken noodle soup

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86
Q

What can be done with spent hens

A

rendered- no market
sold to zoos to feed animals
sold to the public
will still produce just not at the rate needed for a large operation

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87
Q

Egg collection is

A

mostly automated on farm

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88
Q

How to maintain quality of eggs

A

multiple pick up times
careful handling
cooling
cleaning
packaging clean

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89
Q

Keeping eggs clean avoids

A

bacteria

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90
Q

Cuticle bloom

A

wax like covering over an egg

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91
Q

Egg grading depends on

A

condition of the egg white
condition of the egg yolk
air cell size

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92
Q

Egg gradings

A

AA
A
B

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93
Q

Eggs are cooled to

A

45 degrees

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94
Q

If eggs are not being cooled they

A

should be handled carefully and the cuticle and bloom should not be washed off

95
Q

Eggs removed from shell for processing

A

Whole egg
egg whites
yolks
processed and pasteurized blends

96
Q

Ways to pasteurize eggs

A

Freezing
drying- spray, pan, refractance window

97
Q

Parts of the egg

A

air cell
cuticula
shell
germinal disc
vitelline membrane
yolk
chalaza
thin albumen
thick albumen
Be able to label these on a diagram

98
Q

Top turkey producing states

A

Minnesota
North Carolina
Arkansas
Indiana
Missouri
Virginia
Iowa
California

99
Q

Average turkey consumption per capita

A

16.1 lbs

100
Q

Number one turkey export market

A

Mexico by value and weight

101
Q

Tom

A

male turkey

102
Q

Hen

A

female turkey

103
Q

Poult

A

young turkey

104
Q

gestation length of turkeys

A

28 days

105
Q

Processing after hatching

A

beak trimming
toe trimming

106
Q

Why are we moving away from processing poults after hatching

A

consumers see it as a negative practice

107
Q

Why is brooding turkeys important

A

they are not very smart

108
Q

When do you remove the brooding rings from turkeys

A

when they start jumping over it

109
Q

What is the difference between broilers and turkey barns

A

males and females are separated in turkey barns
stronger equipment since turkeys are bigger animals

110
Q

What age are turkeys loaded out of the barns

A

19-21 weeks

111
Q

turkey products

A

whole bird
ground turkey
brats/hot dogs
bacon
turkey sausage
turkey breasts

112
Q

Sex chromosomes for a female

A

ZW

113
Q

Sex chromosomes for a male

A

ZZ

114
Q

Who decides the sex of the chick

A

the female

115
Q

Quantitative traits

A

traits you can measure

116
Q

Qualitative traits

A

traits we can see
hard to measure

117
Q

Qualitative traits

A

comb type
feather color
shank/foot color
dark skin color

118
Q

What does the breeder industry do

A

basis for the industry
develop genetic lines
research
raised with strict biosecurity practices

119
Q

Goal of genetic selection

A

Offspring that are better than the parent

120
Q

Specialization allows for

A

advancement

121
Q

Desirable traits for laying hens

A

clutch length
shell quality
sexual maturity
size
temperament

122
Q

Desirable traits for broilers

A

growth rate
skeletal development
resilience

123
Q

How many generations does it take to pass on a trait

A

5 generations

124
Q

How long does it take to pass on a trait

A

about 4 years

125
Q

Top of the breeding stock pyramid going down

A

Pure line, elite stock
great grandparent stock
grandparent stock
parent stock
broilers or layers
chicken meat or eggs for consumption

126
Q

Which part of the breeding stock industry has the highest biosecurity

A

Pure line, elite stock

127
Q

What is heritability of traits

A

portion of differences transmitted from parent to offspring

128
Q

highly heritable

A

a lot of change quickly

129
Q

lowly heritable

A

little change, takes time

130
Q

Nicking

A

hybrid vigor, heterosis
offspring exceed parents for specific trait

131
Q

Major broiler breeders

A

Ross- Avigen
Cobb- Tyson
Hubbard- Avigen

132
Q

Major layer breeders

A

Hy-Line
ISA-Hendrix
Lohmann

133
Q

Major turkey breeders

A

Hybrid- Hendrix
Nicholas- Avigen Turkey
British United Turkeys (BUT)- Avigen Turkey

134
Q

Age of sexual maturity

A

Layers- 18-20 weeks
Broilers- 24-27 weeks
Turkeys- 28-30 weeks

135
Q

Egg production of broiler breeders

A

160 eggs per hen

136
Q

Egg production for layer breeders

A

300 eggs per hen

137
Q

Egg production for turkey breeders

A

110 eggs per hen

138
Q

How many roosters are needed per hen

A

1 rooster per 10 hens

139
Q

How are turkeys bred

A

artificially every 7-10 days

140
Q

Poultry sperm can survive how long in the avian body

A

10-14 days

141
Q

Capon

A

castrated male chicken

142
Q

Caponization

A

castrating a chicken

143
Q

Male avian species have what kind of testicles

A

internal
tucked up next to the kidneys

144
Q

Sperm host glands

A

sperm storage in the hen

145
Q

How many oviducts does a hen have

A

two
one is active while the other does not develop

146
Q

Nutrition is required for

A

living, growing, reproducing, all bodily functions

147
Q

Energy comes from

A

diet
stored energy (fat)

148
Q

Goal of poultry nutrition

A

create well-balanced diets to meet their needs but at the lowest cost

149
Q

Classes of nutrients

A

water
protein
carbs
fats
vitamins
minerals

150
Q

Anabolism

A

building things up from smaller pieces

151
Q

Catabolism

A

breaking things down into smaller pieces

152
Q

two parts of metabolism

A

anabolism
catabolism

153
Q

key to healthy animal that produces

A

a balanced ration

154
Q

What factors go into a balanced ration

A

animal’s nutritional requirements
composition of feedstuffs used

155
Q

Dry matter is used to

A

remove water from the picture
compare feeds more easily

156
Q

to know how much to physically feed the ration must be converted back to

A

as-fed

157
Q

Crop

A

stores feed
adds moisture to soften food

158
Q

proventriculus

A

acids added to chemically break down feed

159
Q

Gizzard

A

grinding motion to physically break down feedstuff

160
Q

Ceca

A

fermentation vat
chickens have 2

161
Q

cloaca

A

all the tracts meet together at this point

162
Q

Vent

A

where everything exits the bird

163
Q

Which diet has the most protein

A
  1. Turkey
  2. Broilers
  3. Layers
164
Q

Calcium requirements for broilers

A

1% of diet

165
Q

Calcium requirements for layers

A

0.9-4.0%
needed for egg shells so it is higher when they are laying

166
Q

Calcium requirements for turkeys

A

1.2% then goes down with age

167
Q

Germinal disc

A

site of fermentation

168
Q

What does the yolk provide

A

energy while the chick is in the egg

169
Q

Types of disease and illnesses

A

bacterial
viral
protozoal disease
parasites
nutritional diseases and deficiencies

170
Q

Fowl Cholera

A

Bacterial
Pasteurella Multocida
survives for long periods of time in environment
enters tissues of mouth and upper respiratory tract
other animals can spread and serve as reservoirs
more prominent in turkeys

171
Q

Mycoplasmosis

A

bacterial
chronic respiratory disease and air sac syndrome
usually seen as a secondary infection
symptoms- swelling of sinuses and hock/tendons
chickens and turkeys

172
Q

Botulism

A

Bacteria
toxin created by Clostridium botulinum
byproduct of bacterias growth
high humidity, high temperatures
decaying organic matter
weakness followed by paralysis
prevented by removing carcasses from the house

173
Q

Newcastle disease

A

Virus
most severe strain not in the US
transmitted by contaminated equipment, shoes, clothing, and free-flying birds
respiratory symptoms then nervous
younger birds more suseptable
vaccination available

174
Q

Infectious Bronchitis

A

Virus
Vaccine available but no cure
coughing, sneezing, “rales”/rattling when breathing
chickens only
production rapidly drops
small eggs with soft shells

175
Q

Marek’s Disease

A

Virus
Young chickens
Herpes virus
Concentrates in feather follicles spreads by aerosols
vaccination available

176
Q

Gumboro (infectious Bursal Disease)

A

Highly contagious
young chickens
decreases immune development
not always lethal but susceptible to later diseases
direct contact transmission
symptoms- ruffled feathers, slight tremor, strained defecation, unsteady gait

177
Q

Avian Influenza

A

Extreme concern since 2021 outbreak
Viral
Wild fowl are carriers
Zoonotic
Look like they don’t feel well, respiratory issues
Total depopulation and cleaning period
reportable disease

178
Q

Coccidiosis

A

Protozoa disease
necrotic enteritis- intestines begin to die
bloody diarrhea
fecal-oral contamination
vaccination or anticoccidial drugs

179
Q

Internal parasites

A

ascarids
cecal worms
tapeworms
gapeworms

180
Q

External parasites

A

Mites
lice
fowl tick
chiggers, red bugs, or harvest mites

181
Q

Woody breast disease

A

not really a disease more of a management concern
inflammation of veins in the breast of the bird, changes texture of the meat
comes from fast growth

182
Q

White Striping

A

Streaks of white through the meat
addition of fat within the muscle
comes from fast growth

183
Q

Sudden death syndrome

A

no symptoms
bird flaps over and dies

184
Q

Sudden death syndrome is common in

A

broilers

185
Q

Sudden death syndrome is caused by

A

metabolic abnormality

186
Q

What type of meat is ostrich considered

A

red meat

187
Q

ostrich meat is

A

naturally lean, higher in iron

188
Q

ostrich farms boomed in

A

1990s

189
Q

highest producer of ostriches

A

Texas

190
Q

Ostriches are flightless due to

A

their sternum

191
Q

ducks are utilized for

A

meat or eggs

192
Q

Ducks take how long to mature

A

10 weeks

193
Q

Viral duck hepatitis

A

Viral disease
between day 1-28
contraction of legs
mortality rate-90%

194
Q

Duck viral enteritis Duck Plague

A

herpes virus
affects older ducks

195
Q

Avian Fowl Cholera

A

bacteria
standing water, poor sanitation

196
Q

Aflatoxin

A

toxin produced by moldy, dirty grain

197
Q

Botulism

A

toxin produced by bacteria
neurological symptoms, coma, death

198
Q

Animal welfare

A

comfortable with the idea of owning but properly treated

199
Q

animal rights

A

belief that animals have the same rights as humans

200
Q

certified

A

has been evaluated as specific class, quality, or grade

201
Q

Chemical Free

A

should not see because they are not allowed on products anyways

202
Q

free range/free roaming

A

needs access to the outdoors

203
Q

fresh poultry

A

cooled but not kept lower than 26 degrees

204
Q

frozen poultry

A

kept at 0 degrees

205
Q

No hormones

A

do not give poultry hormones for growth

206
Q

no antibiotics

A

needs to be very well documented
animal was not given antibiotics

207
Q

organic

A

used all organic feedstuffs

208
Q

Air-chilled

A

cool the carcass and then cut it

209
Q

Kosher

A

products that have been processed under rabbinical supervision

210
Q

Enhanced/ seasoned

A

ready to go straight out of the package

211
Q

certified humane

A

managed and approved by a non-profit organization

212
Q

animal welfare approved

A

a greener world

213
Q

Poultry product inspection act of

A

1957

214
Q

Poultry product inspection act of 1957 ensures that

A

USDA FSIS inspects all of the birds
prevents adulterated or mislabeled products

215
Q

Litter should be

A

dry but not too dry

216
Q

Wet litter can cause

A

skin burns and disease

217
Q

too dry litter can cause

A

dust buildup

218
Q

Cake

A

top layer of the litter that contains the excretion
packed down

219
Q

Cleanout process between flocks

A

break up the old cake and remove nasty parts

220
Q

Rest period after a barn is emptied

A

14 days

221
Q

Houses are completely cleaned out

A

1-2 times a year

222
Q

Fertilizer considerations

A

soil needs
litter nutrient composition
plant utilization

223
Q

House cleaning points of interest

A

fans
brooders
feed lines and pans
waterlines

224
Q

Factors that affect waterlines

A

chlorination
pathogens
nitrogen
hardness and mineral content
turbidity
temperature
pH

225
Q

At what height do we want feed and waterlines

A

back height on the bird

226
Q

Layers need how many grams of Ca a day

A

4 grams

227
Q

What do layers use the Ca for

A

2 grams for general function
2 grams for egg production

228
Q

Proposition 2

A

Space to turn around and extend limbs
- laying hens- battery cage
-sows- gestation crates
- veal calves- veal crates
supported by the Humane Society of the United States
Not specific to size

229
Q

Proposition 12

A

Builds on proposition 2
- laying hens- 1 square foot of usable floorspace
- breeding pigs- 24 square feet of space
- veal calves- 43 square feet of space

230
Q

Unique bones for poultry

A

Pneumatic
- air pockets, hollow
Medulla
- soft centers

231
Q

Chalaza

A

part of an egg that holds the yolk in place

232
Q

Albumen

A

Thick and thin parts
provide cushion and prevent the chick from dehydrating as it develops

233
Q

Air cell

A

part of the egg that gives space for the chick
chick’s head goes to the air cell and bust the cap off when hatching

Biology of Animal Production II (2 decks)

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