Managing Small Organic Poultry Flocks
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Transcript Managing Small Organic Poultry Flocks
Managing Small Organic Poultry
Flocks
Mickey A. Latour
Topics:
Choosing and obtaining Poultry
Organic Poultry Diets
Small Scale Housing
Managing Organic Poultry
Small Scale Processing
Sources
Selecting a Bird
Weather/housing conditions
Type of production:
Meat
Fast-growing
Final Carcass weight
Specialty birds
Layers
Egg color (Brown, White, Other)
Total Egg Production
Egg Size Produced
Examples of genetic sources:
Local Hatcheries/Fanciers
Short shipping distance
Pick up yourself
Poultry Connection Hatchery List
http://www.poultryconnection.com/hat
chery.html
The Poultry Press Ads
http://www.poultrypress.com/
Major Hatcheries
Long Shipping Distance
www.belthatchery.com
www.esteshatchery.com
www.mcmurrayhatchery.com
www.moyerschicks.com
www.mthealthy.com/index.html
www.privetthatchery.com
www.townlinehatchery.com/chicks.html
For more information on finding a chick source and selecting a breed see:
http://attra.ncat.org/attra-pub/PDF/poultry_genetics.pdf
Selecting a Bird
Weather/housing conditions
Type of production:
Meat
Fast-growing
Final Carcass weight
Specialty birds
Layers
Egg color (Brown, White, Other)
Total Egg Production
Egg Size Produced
What should be in the ration?
Based on:
Species
Duck
Layer
Broiler
Turkey
Breed
Desired Production
Fast/slow growing
Final weight
Egg production
Exhibition
http://edis.ifas.ufl.edu/AA160
Housing
Location
Be aware of codes and restrictions
Size will be determined by bird numbers
Consider drainage, accessibility to electric and water
Fencing, weather needs
Consider bird death disposal
Litter choices
Types:
Free Range
Moveable “Chicken trailers”
Completely Enclosed Operations
Free Range Operations
Exposure to predators
Allows birds to express
natural behaviors
Types:
Fenced free range
Open free range
Truly Organic?
How do you know what
birds are eating?
“Chicken Trailers”
Very Small Operations
Small, moveable housing
Often used in gardening to add soil value
Limitations of volume
Chicken trailer (mobile)
Enclosed Operations
• Easier to manage
• Controlled environment
• Ventilation/Lighting
• Protection from predators
• Limits bird activities
Eggs
How to properly clean eggs
http://www.ianrpubs.unl.edu/epublic/pages/publicationD.
jsp?publicationId=798
Processing Poultry and
Egg Grading
Regulations
(7.) Very Small Producer (Regulation 381.10.c)
Provisions for slaughtering own birds if<1000/yr directly to consumer
not exceeding 750lbs
Also allows for live poultry mart at retail store with birds processed to
consumer’s instructions
No sales to HRI
Still need local health department sanction
(http://www.in.gov/boah/)
Introduction
1.
2.
3.
Birds should be fasted 12-hours before slaughter.
Be sure to allocate enough time to get water hot enough
for scalding.
Make sure plenty of ice/cooling equipment is on-hand
following processing.
HOME PROCESSING
Killing and bleeding out
Cone works well – can make your own
Inside cut (?)
Better not to cut head off
Let bleed out well
HOME PROCESSING
Scalding
Hard scald
160-180 F
30-60 sec
Sub scald
138-140 F
30-75 sec
Semi scald
123-130 F
30-75 sec
4 parts boiling water to 3 parts cold water gives about 135 F
http://www.cornerstone-farm.com/poultrypic.htm
HOME PROCESSING
Picking
Singeing
HOME PROCESSING
Cut off shanks, head, oil gland
Slit skin down back of neck
HOME PROCESSING
Remove tracheae, loosen crop, remove crop
Remove neck
Move to other end of bird!
HOME PROCESSING
J-cut
Easier
Quicker
For both, need to cut around
vent without cutting intestine
HOME PROCESSING
Bring everything out!
Intestines, gizzard, liver, heart, lungs, reproductive organs,
(kidneys)
Save gizzard, liver, heart, (neck)
Lung rake
HOME PROCESSING
Empty gizzard, remove lining
Clean everything well
Chill as soon as possible
Best to chill overnight before cooking or cutting up
Carcass Quality
Carcass Grading
There are four different grades that carcasses are given and
they are:
A
B
C
No Grade
Defects in a Poultry Carcass
A
B
No broken bones
2 Disjointed bones
No skin tears more than ¼ inch on a
One broken bone
meaty part
No cuts longer than 1 ½ inches on a
non-meaty part
1 disjointed bone
Missing both wing tips
One cut longer than ¼ of an inch on
a meaty part
A cut longer than 1 ½ inches on a
non-meaty part
Missing one or both wing portions
and wing tips
Defects in a Poultry Carcass
C
No Grade
Two or more broken bones
Cut out wider than the base of the
One or more broken protruding
tail head
Missing an appreciable amount of
meat on a meaty part
If there is a cut down the back that is
passed the hip joints
bone
More than 1/3 of a part exposed
flesh
A cut down the back portion more
than half way to the hips
Missing one or both wings
Poultry Parts
Back
Breast quarter
Thigh
Breast quarter without wing
Thigh with back
Breast with ribs
Wing Portion
Boneless skinless breast
Drumstick
Boneless skinless drum
Front half
Wishbone
Rear half
Boneless skinless thigh
Leg
Tenderloin
Leg quarter
Packaging
Factors when grading Egg Quality
Interior Egg Quality
&
Exterior Egg Quality
Avian Influenza
Avian influenza is an infection caused by avian (bird)
influenza (flu) viruses.
Infected birds shed influenza virus in their saliva, nasal
secretions, and feces.
Infection with avian influenza viruses in domestic poultry
causes two main forms of disease that are distinguished by
low and high extremes of virulence.
Known affected areas
http://gamapserver.who.int/mapLibrary/app/searchResult
s.aspx
What can be done?
Avoid bird to bird contact outside of your operation.
Keep everything clean
Do not haul disease home, avoid problem areas.
Do not risk disease potential by borrowing items from
neighbors to take care of birds.
Know the warning signs (sudden increase bird lost, poor
appetite, drop in egg production, swelling around the eyes,
neck and head)
Sick birds can be reported (local state veterinarian)