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VMS 2010 > Poultry Industry- Husbandry and Handling > Flashcards

Poultry Industry- Husbandry and Handling Flashcards

1
Q

What are the four types of commercial poultry in the UK

A
  • Broilers
  • Broilers/ Layers
  • Layers
  • Turkeys, Ducks, Pheasants, geese
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2
Q

Name 5 KPI’s for Broilers

A
  • Feed conversion ratio
  • 7d mortality
  • 7d weight
  • Final Mortality
  • Final Weight
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3
Q

Name 5 KPI’s for layers

A
  • Final mortality
  • Eggs per day
  • Average egg weight
  • Livability
  • Feed Consumption
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4
Q

What are some factors that determine mortality, weight and uniformity

A
  • Brooding condition/ Temperature
  • Light intensity
  • Feed Quality
  • Ease of access to feed
  • Disease
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5
Q

What does ‘set’ mean?

A

When eggs are placed in ‘setter’ machines to incubate for the first 18 days, during this time they are slowly tipped on an angle and the temperature/ humidity is closely controlled

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6
Q

What does ‘walked’ mean?

A

daily ‘walking’ up and down of the shed to check environment, health and welfare and remove dead, injured or sick birds

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7
Q

What does ‘placed’ mean?

A

When birds are first introduced onto a farm i.e chicks placed at day old

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8
Q

What is a pullet?

A

Female bird before she lays her first egg

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9
Q

What are some potential production costs?

A
  • Feed
  • Chicks
  • Housing
  • Heating
  • Salaries
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10
Q

What are some potential political pressures of the poultry industry?

A
  • High welfare
  • Safe product
  • Reduce waste
  • Reduce antimicrobial use
  • Environmental impact
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11
Q

Name 5 examples of the environmental impact on poultry farms?

A
  • CO2 production
  • Litter disposal
  • Water usage and disposal
  • Shed heating
  • Growth and transport of feed raw materials
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12
Q

What is the solution of the global food demand?

A
  1. large scale intensive production
  2. Integration
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13
Q

What is the most common vaccination type for chickens?

A

Oral vaccination

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14
Q

Why is beak trimming carried out?

A

It is carried out to prevent feather pecking and cannibalism in poultry flocks

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15
Q

How much of the beak can you remove in beak trimming?

A

Up to one third of both the lower and upper beak

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16
Q

When may birds lose a lot of feathers on their backs?

A

During mating (mating damage)

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17
Q

How long approximately may it take an egg to form?

A

Over 25 hours

18
Q

What are egg shells made up of?

A

Calcium Carbonate and pigments

19
Q

When is the shell produced?

A

Shell forms last and needs stillness, Calcium must be available in the gut during this time or she will mobilise it from her bones

20
Q

How many grams of calcium do birds require a day to produce eggs?

A

4-6g of Calcium a day

21
Q

What are three ways to control egg size

A
  1. Genetics
  2. Essential Nutrients (methionine and linoleic acid)
  3. Feed intake (energy levels)
22
Q

What is Brooding?

A

The time immediately after hatching when extra care and attention must be paid

23
Q

What percentage of all meat consumed in the UK is poultry?

A

46%

24
Q

How many million birds are consumed per week in the UK?

A

20 million

25
Q

What is the number of parent stock in the pyramid breeding model?

A

375,000

26
Q

What is the number of broilers in the pyramid breeding model?

A

48,750,000

27
Q

What is the kg of meat produced in the pyramid breeding model

A

75,075,000

28
Q

What is the meaning of ‘take off’?

A

When young chicks begin to grow rapidly

29
Q

Name 5 veterinary opportunities in the poultry industry

A
  • Retailers
  • Breeding Companies
  • Pharmaceuticals
  • Research
  • Slaughterhouse
30
Q

Name 3 things that are important to have in a broiler house, husbandry wise

A
  • Proper feeder
  • Temperature Control
  • Enough space to move
  • Windows
31
Q

What is the purpose of enrichment devices?

A

Enrichment items such as perches, platforms, bales promote increased activity and contribute to better

32
Q

What year were poultry cages banned?

A

2012

33
Q

What is de-spurring and what is its purpose?

A
  • Removing the claws from the males
  • Limits the amount of damage done when they are on their back
34
Q

What happens to the energy and protein levels of the food as the broilers grow?

A
  • Energy levels increase
  • Protein levels decrease
35
Q

How many grams of calcium are needed at onset lay and why?

A
  • Only 4g of calcium
  • Younger chickens, producing fewer eggs, increased stress
36
Q

How many g of calcium are required for a layer to produce an egg at peak production?

A

6g

the older they are the more they need

37
Q

How would you do split feeding between males and females?

A
  • Males have feeders up high
  • Females have feeders below as they cannot reach
38
Q

What is the meaning of being fed larger particles of calcium (above 1mm)

A

Spends longer in the intestines, therefore more calcium is absorbed

39
Q

What are the two types of grit required for poultry nutrition?

A
  • Insoluble grit to help digestion
  • Oystershell/ soluble grit for extra calcium
40
Q

Name 4 ways you can improve poultry nutrition?

A
  1. Constant access to clean/ fresh water
  2. Reduce treats that reduce the ration intake
  3. Never give strimmings
  4. Provide suitable feed

VMS 2010 (13 decks)

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