WEEK 10: Poultry Flashcards
Chicken Scientific Name
Gallus Domestica
Turkey Scientific Name
Meleagris galiopavo domesticus
Geese Scientific Names
Anser anser domesticus
Anser cygnoides domesticus
Duck Scientific Name
Anas platyrhynchos domesticus
Pigeon Scientific Name
Columba livia domestica
NOTE: pigeon meat is called squab
Guineafowl Scientific Name
Numida meleagris domestica
Poultry in US Agriculture - percent breakdown
66% Broilers (chicken meat)
22% chicken eggs
12% Turkeys
US produces what percent of the world’s CHICKEN MEAT?
18%
US produces what percent of the world’s TURKEY MEAT?
47%
Egg Stats
95 billion eggs consumed annually
70% - fresh shell eggs
30% - processed egg products
What did modern chickens descend from?
Red Junglefowl - Thailand
Gallus gallus
OG Chicken breeds
White Leghorns - meat birds
Rhode Island Red - dual purpose
What’s a trapnest?
nesting box design that allowed farmers to keep a hen and all her eggs in one nest to keep track of genetics
TRUE/FALSE
Broiler production has been steadily increasing since the 1950’s
TRUE
What’s a sex-linked cross?
A breed of chicken - males are one color and females are another. Lets chicks be sexed at birth by just looking at them
Broiler Industry Details
> CONCENTRATED - most broilers come from a few large farms in the South/Southeast states
> Vertically Integrated
Major focus on production efficiency
Faster growth - slaughter is at 6 weeks or younger
Types of Chicken meat
Capon - castrated roosters, biggest carcass
Roasters - hen carcass, older than fryer/broiler
Fryer/Broiler - hen carcass, younger than roaster
Poussin - small, rly young chicken meat
Capon > Roasters > Fryer/Broiler > Poussin
Egg industry details
> Vertically integrated
Mechanized production
Big gains in egg production per hen
Turkey Industry details
> Year round production
Scattered across diff states
Whole turkey vs Processed turkey
Poultry Diseases
Avian Influenza (High Pathogenic and Low Pathogenic)
Newcastle Disease
Marek’s Disease
Free Range
Birds have access to an enclosed pen outside of the poultry house
Natural
Minimally processed and having no added ingredients
* Almost all fresh poultry meets these standards
Organic
Prohibits antibiotics, pesticides, and many farm chemicals
* Specifies utilization of feedstuffs made from organic ingredients
Fresh
Has not been chilled to temperatures below 26 °F
4 Classes of Chickens
American Class
Mediterranean Class
English Class
Asiatic Class
