poultry (note some terminology etc. is in 1st pig deck) Flashcards
what is a broiler vs a layer:
- broiler = for meat
- layer = eggs
optimum temps: (laying farm sheds)
optimum = 21°C
(best biological performance at econ. acceptable level)
below = extra feed
above = decreased egg quality
an organisation involved in the poultry industry (broilers)
British Poultry Council
what makes up the majority of cost of the production cost for eggs and meat?
FEED costs
70-75%
nutritional considerations of poultry: 6
- energy needs (vary dep on env/activity etc)
- water (in greater amounts than any other nutrient)
- essential amino acids
- minerals
- vitamins (cannot be synthesised so need in diet)
- other additives e.g. antioxidants (to protect vitamins)
BROILERS: IDEAL
- TEMP
- NUTRIENT CONC OF FOOD
- optimum 21°C
(lower temp w more food = same size so not econ. viable, but higher temp w less food = smaller), highest no of eggs - 13.5 Mj/kg
??? ocnfused
BROILERS
lighting regime - DEFRA:
[- 24HR RHYTMN CYLCE]
- AT LEAST 8HRS ARTIFICIAL LIGHTING/DAY
- PERIODS OF DARKNESS = AT LEAST 6HRS/DAY
- AT LEAST ONE OF THESE^ UNINTERRUPTED OF 4 HRS
when are broilers slaughtered (in terms of maturity)?
what does this mean for their housing?
- before reaching sexual maturity
- can be housed as hatched (M+F)
4 diff envs eggs may come from:
- organic
- free range
- barn
- enriched cage
egg size vs weight:
**XL: >73 g note - diet manipulation to get this big = welfare
L: 63 – 73 g
M: 53 – 63 g
S: < 53g**
(50-70 with the threes)
layer management: may use light to…
encourage to come into lay
the need for environmental control (basically what is an optimum level)
- max biological performance
- at economically acceptable level
environmental control: aspects to control -
- TEMP (optimum in n.europe = 21°C - EGG SIZE)
- HUMIDITY (high = ^risk of condensation = damp conditions compromise performance)
- CO2 conc (keep below 0.2%)
- AMMONIA CONC (from degradation of faeces? - increased conc = decreased performance)
- VENTILATION (remove waste heat/gas/dust etc, fresh air)
- INSULATION (conservation of heat, prevents condensation)
features of good shed ventilation system:
- cold outside air moves in, carries/collects CO2/ammonia/dust etc., then removed
(via ventilating truck and fan? - see ON diagram?) - air circulating CLOCKWISE = high pressure system so air descends to ground = STABLE ATMOSPHERIC CONDITIONS
what is/when is brooding?
management of chicks from hatching - around 10 days ?
what is a poikilotherm and what does this mean for the management of chicks?
cannot regulate own body temp except by basking/burrowing
very young chicks = poikilothermic
so high ambient temps needed
why is the precision of/method of feed delivery vital?
- wasting food = expensive
- once spilt will ferment = reduces litter quality
- deteriorating litter = issues (foot/leg/resp problems etc)
water delivery: with vs without drip tray -
without = may wet/reduce litter quality
with = water in tray may become contaminated e.g. diseased bird drinking from/air particles into water
4 types of systems:
- enriched cage
- barn (non-caged)
- free range
- organic
DISadvantage of free range/barn systems in comparison to caged system:
- no of cracked/floor eggs increases = reduced egg quality (grade A cannot be washed)
way of reducing incidences of cannibalism/feather/vent pecking and bullying
(by chickens when establishing pecking order)
beak trimming (ethical/welfare concerns?)
is beak trimming permitted in organic systems?
no.
BUT
lower stocking levels = do not peck at each other (but this ^ price of eggs)
guidelines for beak trimming: DEFRA
- persons >18yrs
- when not by vet. surgeon must be carried out in accordance with Veterinary Surgery (Exemptions) Order 1962
- not on chickens <10 days and intended for laying
The Welfare of Livestock (Prohibited Operations) Regulations 1982 prohibits mutilations that are:
- impending flight (excl feather clipping)
- limiting vision
