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AHW - FARM > poultry (note some terminology etc. is in 1st pig deck) > Flashcards

poultry (note some terminology etc. is in 1st pig deck) Flashcards

1
Q

what is a broiler vs a layer:

A
  • broiler = for meat
  • layer = eggs
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2
Q

optimum temps: (laying farm sheds)

A

optimum = 21°C
(best biological performance at econ. acceptable level)

below = extra feed
above = decreased egg quality

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3
Q

an organisation involved in the poultry industry (broilers)

A

British Poultry Council

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4
Q

what makes up the majority of cost of the production cost for eggs and meat?

A

FEED costs

70-75%

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5
Q

nutritional considerations of poultry: 6

A
  • 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)
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6
Q

BROILERS: IDEAL

  • TEMP
  • NUTRIENT CONC OF FOOD
A
  • 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

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7
Q

BROILERS

lighting regime - DEFRA:

A

[- 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
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8
Q

when are broilers slaughtered (in terms of maturity)?

what does this mean for their housing?

A
  • before reaching sexual maturity
  • can be housed as hatched (M+F)
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9
Q

4 diff envs eggs may come from:

A
  • organic
  • free range
  • barn
  • enriched cage
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10
Q

egg size vs weight:

A

**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)

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11
Q

layer management: may use light to…

A

encourage to come into lay

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12
Q

the need for environmental control (basically what is an optimum level)

A
  • max biological performance
  • at economically acceptable level
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13
Q

environmental control: aspects to control -

A
  • 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)
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14
Q

features of good shed ventilation system:

A
  • 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
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15
Q

what is/when is brooding?

A

management of chicks from hatching - around 10 days ?

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16
Q

what is a poikilotherm and what does this mean for the management of chicks?

A

cannot regulate own body temp except by basking/burrowing

very young chicks = poikilothermic

so high ambient temps needed

17
Q

why is the precision of/method of feed delivery vital?

A
  • wasting food = expensive
  • once spilt will ferment = reduces litter quality
  • deteriorating litter = issues (foot/leg/resp problems etc)
18
Q

water delivery: with vs without drip tray -

A

without = may wet/reduce litter quality

with = water in tray may become contaminated e.g. diseased bird drinking from/air particles into water

19
Q

4 types of systems:

A
  • enriched cage
  • barn (non-caged)
  • free range
  • organic
20
Q

DISadvantage of free range/barn systems in comparison to caged system:

A
  • no of cracked/floor eggs increases = reduced egg quality (grade A cannot be washed)
21
Q

way of reducing incidences of cannibalism/feather/vent pecking and bullying

(by chickens when establishing pecking order)

A

beak trimming (ethical/welfare concerns?)

22
Q

is beak trimming permitted in organic systems?

A

no.
BUT
lower stocking levels = do not peck at each other (but this ^ price of eggs)

23
Q

guidelines for beak trimming: DEFRA

A
  • 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
24
Q

The Welfare of Livestock (Prohibited Operations) Regulations 1982 prohibits mutilations that are:

A
  • impending flight (excl feather clipping)
  • limiting vision
25
Q

what is biosecurity?

A

“Set of management practices, when followed, collectively reduce potential for intro and spread of disease-causing organisms onto/between sites”

26
Q

high biosecurity = 2

A
  • more economically viable
  • better welfare
27
Q

the compromise on biosecurity:

A

high biosecurity – tends to be easier in intensive systems

but welfare better in extensive systems

= requires compromise

28
Q

normal behaviours

A
  • Social……. pecking hierarchy​
  • Capable of flight​
  • Roost​
  • Omnivorous​
  • Foraging/Ranging ​
  • Dust bathing​
  • Preening​
  • Beak as an exploratory ​organ​
  • Broodiness
29
Q

define ‘notifiable’ disease:

A
  • legally obliged to report to APHA
  • even if you only SUSPECT that animal may be affected

(may be endemic - already present in UK, or exotic)

(may also be zoonotic)

30
Q

examples of 2 notifiable diseases in poultry:

both of these are…?

A
  • Avian influenza (bird flu)
  • Newcastle disease (NDV)

BOTH VIRAL (and zoonotic)

31
Q

NDV signs:

A

Depression ​

Mortality​

Prostration​

Diarrhoea​

Oedema of the head​

Nervous signs​

Egg abnormalities​

Egg drop​

Respiratory disease​

32
Q

NDV is prevented by:

A

(routine - UK) vaccination

by:
- In ovo (vectors)​
- Live priming ( water & aerosol)
- Injection ( killed vaccine)

33
Q

salmonella:
name

  • the disease
  • the bacteria
A
  • salmonellosis
  • salmonella enterica
34
Q

problems caused by poultry dust: 2

A
  • resp issues (incl in humans - farmers lung)
  • particles can be vectors of pathogens (E.coli)
35
Q

egg quality (3 levels):

A

GRADE A: naturally clean/fresh, internally perfect, shells intact, air sac not more than 6mm depth, yolk must not move away from centre on rotation

GRADE B: broken out and pasteurised

INDUSTRIAL: non-food use ONLY e.g. shampoo/soaps

AHW - FARM (2 decks)

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