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Ansc 212 > Poultry Production > Flashcards

Poultry Production Flashcards

1
Q

What are poultry

A

domestic foul that produce an economic service to humans

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2
Q

3 size/classifications of meat chickens

A

rock cornish game hen
Broiler
roaster

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3
Q

pullets vs hens

A

pullets are prior to sexual maturity
hens are after

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4
Q

poult

A

newly hatched chick

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5
Q

meat bird categories (5)

A

broiler <5kg
light hen 5-7kg
heavy hen 7-9kg
light tom 9-11kg
heavy tom >11kg

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6
Q

what is unique about pigeons (squib)

A

need mothers

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7
Q

what is unique about ostriches

A

sensitive diets

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8
Q

what is unique about guinea fowl

A

eat bugs
tougher meat

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9
Q

3 stages of life

A

brooding (supplemental heat required)
rearing (before sexual maturity)
reproductive stage (meat birds dont make it that far)

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10
Q

why has chicken demand increased

A

white meat is considered healthier
more cost effective
religiously neutral

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11
Q

backyard poultry industry (2)

A

not considered part of the commercial industry (not supply managed)
includes commercial and heritage breeds

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12
Q

commercial poultry industry excels at (4)

A

intensification (highly automates, new tech)
economies of scale
disease control
precise nutrition

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13
Q

supply management benefits (3)

A

retention of family farms
stead income for producers
no major shortages or surplus

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14
Q

quota (3)

A

must have for commercial production
makes product more expensive for consumers
difficult to get into ($$$)

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15
Q

vertical integration

A

most steps of production owned by one company
improved industry communication
decreases producer ownership and individual farm ownership

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16
Q

genetics are controlled by _____________. this means…

A

primary breeder groups
all dna is trademarked, cant create own breeds

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17
Q

role of primary breeder groups (4)

A

genetic selection
technical assistance for producers
multiplication of stock
hybrid vigor

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18
Q

biosecurity principal

A

prevention rather than treatment

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19
Q

biosecurity factors (5)

A

all in all out
traffic control
location of farms
traceability
cleaning and disinfecting

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20
Q

digestive anatomy of a chicken (5)

A

crop
proventriculus
gizzard
small intestine (duodenum, jejunum, ileum)
ceca

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21
Q

feed forms and descriptions

A

pellets, crumbles, mash
mash is the powderized feed, it can be compressed into pellets, and broken down slightly into crumbles

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22
Q

benefits of pellets/crumbles (6)

A

increase body weight gain
less waste
less subject to mould
pelleting kills some bacteria
ability to improve palatability and digestibility
limits ability to pick out certain components

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23
Q

benefits of mash feeds (3)

A

keep body weight lower
reduced processing cost
can be done on farm easier

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24
Q

energy sources (3)

A

cereal grains > fat > protein

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25
Q

Protein sources (3)

A

protein concentrates > cereal grains > purified amino acids

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26
Q

nutrient priority of meat vs egg producers

A

meat: energy and protein muscle deposition
eggs: calcium and phosphorus for egg shell formation

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27
Q

Automated feed delivery

A

bins outside- feed lines- monitors on feeders to keep full (check eating amounts)

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28
Q

options of water delivery (2)

A

nippler drinkers (primary)
bell drinkers (older method, get dirty)

29
Q

aspects of housing controlled(4)

A

temperature
humidity
ventilation
light (length and intensity)

30
Q

how are laying hens utilized at their end of life

A

in ont/qu due to bigger numbers they have processing plants to use for animal food
western provinces mostly compost/burn

31
Q

canadian codes of practice

A

set minimal requirements for all livestock
not a legal document but can be used in court

32
Q

conventional cages are being converted to ___________ by ____

A

enriched cages (perches, nesting boxes, dustbathing, more space)
2032

33
Q

disadvantages of cage free systems for laying hens

A

hard to deal with specific birds
increased injury
harder to train some birds to lay in nest boxes

34
Q

main gases produced by poultry

A

CO2 and ammonia

35
Q

when were hormones last used in canadian broilers

A

1960s

36
Q

difference between turkey and broiler housing

A

turkeys need two houses as they grow bigger

37
Q

company for commercial egg production in sask

A

star eggs saskatoon

38
Q

companies for broiler meat processing in sask

A

lilydale sofina foods wynyard
prairie pride natural foods inc saskatoon

39
Q

company for turkey processing in sask

A

prairie pride natural foods inc saskatoon

40
Q

precocial

A

hatch and ready to go. don’t need mothers

41
Q

physiological zero

A

storage temp for eggs to halt embryo growth
10-18 C

42
Q

egg storage and length

A

70-80% humidity
1-7 days can be up to 14

43
Q

incubator feature

A

tilted occasionally so embryo doesn’t stick to shell
minimum 8 times a day

44
Q

how long are eggs in hatcher

A

3 days

45
Q

use of egg tooth

A

pip (internal and external) to get out

46
Q

egg orientation

A

incubate small side down
placed on sides in hatcher

47
Q

egg remover

A

sorts out non viable eggs using candling
improves chick quality

48
Q

chick processing

A

all in one machine to give vaccines, dull beak with IR light,and do toe treatment

49
Q

how can chickens be sexed, describe

A

vent: looking at anatomy, invasive, must be highly trained
feathers: different in the first few days, time consuming

50
Q

total incubation for chickens, turkeys, duck, geese

A

chickens 21+
turkey 28+
duck 28+
geese 30+

51
Q

national and provincial boards for broiler production

A

chicken farmers of canada
chicken farmers of sask

52
Q

sask broiler production stats (2)

A

70 broiler producers
28mil kg chicken (2.9% of national)

53
Q

broiler units are ran as _________________

A

all in all out

54
Q

broiler production works on an __ week cycle

A

8

55
Q

average time to market for broilers

A

5 weeks
30-49 days

56
Q

feed costs of broilers

A

40-50%

57
Q

loading out happens

A

at night

58
Q

broiler weight target

A

2.5kg in grocery stores
1.75kg for KFC

59
Q

target grade for broilers. what happens if they dont reach this

A

A
sold as processed chicken products

60
Q

roasters (3)

A

usually males
3.6kg live weight
8-9wks of age
whole carcass

61
Q

number to sask turkey producers

A

11

62
Q

newly hatched turkey

A

poult

63
Q

juvenile male turkey

A

young tom

64
Q

juvenile female turkey

A

young turkey hen

65
Q

mature male turkey

A

turkey tom

66
Q

mature female turkey

A

turkey hen

67
Q

typical growth of turkey

A

20kg in 18 weeks

68
Q

how do turkeys reproduce

A

too large to have sex
AI

69
Q
A

Ansc 212 (13 decks)

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