Transcript The Poultry Industry One of the fastest growing segments of the animal industry.

The Poultry Industry
One of the fastest growing
segments of the animal
industry
Consumption
 Worldwide
consumption of
poultry is increasing
 Per capita consumption of
broilers is 90 pounds
Poultry
 generally
cultures
accepted in most
Largest Producers
 in
the world are China
 the countries of the former
Soviet Union
 United States
The Broiler Industry
 Today,
almost all of the poultry
is raised in large operations
 the term broiler refers to
chickens which are about 7-8
weeks of age and are raised for
meat
The Broiler Industry
 concentrated
in the South East
 leading states are Arkansas,
Georgia, and Alabama
 majority of broilers raised in this
country are raised on contract
Broiler Houses
 raised
in large houses where
the birds spend most of their
lives
 designed to provide the
ultimate in environmental
conditions for the comfort of the
birds.
Broiler Houses
 generally
lighted 24 hours a
day
 helps cut down on cannibalism
Cannibalism
 according
to research, fitting
birds with red contact lenses
helps to decrease cannibalism
 not a common practice
because of the cost.
Broiler Production
 process
begins with the
production of eggs that will be
hatched into chicks.
 Parents are selected from
breeds that are large and
muscular
Broiler Production
 different
in appearance from
those chickens used to produce
eggs for consumption
 Layers are selected on their
ability to lay eggs
Broiler Production
 most
are hybrids derived from
mating of different breeds
 usually mated through artificial
insemination
 results in heterosis or hybrid
vigor
Hybrid Vigor
 the
resulting offspring are
healthier and outproduce the
average of their parents.
Broiler Production
 most
are white
 colored birds have
pigmentation spots in their skin
which is undesirable to the
consumer
Egg Production
 eggs
are expelled from the
hens body and the embryo
develops outside the mother’s
body.
 Eggs are encased in a hard
shell and can weigh several
ounces
Egg Production
 most
mammal eggs are
microscopic
 process begins with the release
of the ovum (yolk) from the
ovary
Egg Production
 if
the female has been mated,
the ovum will be fertilized within
the infundibulum.
 The albumin or white of the egg
is secreted by cells in the
magnum.
Egg Production
 Chalazae
is formed
 it is a ropelike substance which
holds the yolk in place in the
center of the egg.
 Inner and outer shell
membranes are formed in the
isthmus
Egg Production
 the
shell is formed in the uterus
 in 18-20 hours the shell is
completed and moves to the
vagina and out of the hens
body.
Egg Production
 hens
prefer nesting boxes that
are enclosed
 gives the chickens a feeling of
security
Egg Production
 some
facilities collect eggs with
the use of a conveyor belt
 the egg rolls out of the nest box
and onto the belt
Egg Production
 eggs
must be kept clean and
free from contamination
 if the egg becomes soiled it will
not be used for hatching
Egg Production
 dirt
may be easily scrubbed off
the egg
 this process can press dirt into
the shell and removes the
protective coating on the egg
Egg hatching
 eggs
are stored at 70-80
degrees until being placed in
the hatchery
 within 48 hours after incubation
begins the embryo has
developed a circulatory system
Egg hatching
 circulatory
system sustains life
by carrying nourishment from
the yolk to the embryo
 eggs are turned at least two
times per day
Egg hatching
 turning
eggs keeps the embryo
from sticking to the inside of the
shell
 by the end of the first week,
embryos are recognizable as
chickens
Egg hatching
 after
two weeks, the chicks are
covered with down
 incubation takes about 21 days.
Egg hatching
 After
hatching, chicks are
removed from the incubator,
dried off, cleaned, and placed
in a warm dry environment.
 The chicks are sexed and
separated into groups.
Egg hatching
 At
one day of age chicks are
vaccinated and the beaks are
trimmed to prevent canabalism.
 Chicks are then placed in
ventilated cardboard boxes to
be shipped to the broiler house.
Egg hatching
 Before
the chicks arrive at the
broiler house it must be cleaned
and disinfected.
 Fresh bedding is placed in the
house.
 Heaters, called brooders are
suspended from the ceiling to
keep the birds warm.
Egg hatching
 Chicks
are usually kept in the
broiler house for seven to eight
weeks.
 At that time they weigh about 58 pounds and are ready for
market.
Egg hatching
 When
the broilers are
transported to the processing
plant, the house is again
cleaned.
 The bedding is very high in
Nitrogen and is used for
fertilizer, it may also be used
as a source of protein in cattle
Layer Industry
 Per
capita egg consumption in
the U.S. has drastically
decreased over the past thirty
years.
 Even with the decrease in
demand, the layer industry is
quite strong.
Layer Industry
 Over
90% of eggs produced
are by layers in cages.
 The most common grouping is
four hens per cage.
 Some layers produce brown
eggs and some produce white
eggs.
Layer Industry
 Most
eggs sold in the U.S. are
white.
 In commercial operations,
lighting is used to stimulate the
hormonal activity of the hens to
increase their production of
eggs.
Layer Industry
 They
produce eggs naturally
when the days are longer than
the nights.
 Most operations allow 14 - 15
hours of light per day.
Layer Industry
 As
eggs are laid they roll onto a
conveyor belt where they go to
a work room where they are
cleaned if necessary and
refrigerated.
Layer Industry
 Eggs
are coated with a thin
coat of mineral oil to prevent
carbon dioxide from escaping
from within the egg.
 Eggs are graded according to
size and checked for cracks
and interior spots by candling.
The turkey industry
 The
sale of turkey is second to
chicken in the overall sale of
poultry meat.
 Between 1980 and 1990 turkey
consumption increased 92% in
the U.S.
The turkey industry
 Turkey
represents a high
quality, low cost, nutritious
source of food protein.
 One third of all turkey sales
occur during the weeks around
Thanksgiving and Christmas.
The turkey industry
 The
modern white turkey is a
descendant of the wild turkey
and is result of a mutation
which left the gene out for
feather and skin pigmentation.
 Heavy muscled, broad
breasted birds have been
The turkey industry
 These
highly developed birds
are not efficient breeders.
 The physical act of mating is
difficult because of the weight
of the birds and because of this
they are reluctant to breed.
The turkey industry
 This
problem is solved through
artificial insemination.
 They heavy breasted birds
have another problem.
 Their legs can’t support them
when they reach a certain size
and the weight of their breasts
makes them tip over.
The turkey industry
 Turkeys
are grown in
confinement houses and on
ranges.
Other poultry
 In
some parts of the world
ducks and geese make up a
major portion of the poultry
raised and consumed.
 This is true in China and
Southeast Asia.
Other poultry
 In
some areas quail and
pheasant are grown for the
gourmet food and restaurant
market and for release in the
wild to stock the population for
hunters.