Exam 1

Question 1

FCR

Answer 1

Feed conversion ratio; units of feed/units of weight gained

Question 2

Vertical integration

Answer 2

Coordination of various stages in production process

Question 3

Main benefit of vertical integration

Answer 3

Better quality control

Question 4

Biggest expenses for integrators & growers

Answer 4

Feed, energy, respectively

Question 5

Time eggs spend in hatchery

Answer 5

21 days

Question 6

Time broilers spend on grow out farms & desired ending weight

Answer 6

38-42 days; 4.1 lbs

Question 7

Challenges to poultry production

Answer 7

Cost of feed
Technology necessities
Waste disposal
Viral & bacterial influences on health
Labor

Question 8

2 main housing types and which is better?

Answer 8

Double deck and clear span; clear span because it’s easier to clean & ventilate

Question 9

Strictly negative pressure ventilation

Answer 9

Fresh air, removes moisture, minimizes heat loss

Question 10

Tunnel ventilation system

Answer 10

Wind tunnel creation, causes wind chill effect on birds

Question 11

Forced air heating system

Answer 11

100% hot air, no zones of temperature

Question 12

Radiant heating system

Answer 12

90% infrared heat to floor, 10% hot air; zones of temp & uses less fuel; burns in an exchanger

Question 13

Pancake heating system

Answer 13

40% infrared heat, 60% hot air; zones of temp but produces CO2 & water vapor; burns as open flame

Question 14

3 steps to managing risk of infection & outbreak

Answer 14

Look for signs, report sick birds, protect your flock

Question 15

Carriage

Answer 15

Manner of bearing the body

Question 16

Plumage

Answer 16

Feathers of a bird

Question 17

Hackle

Answer 17

Long, narrow feather on the neck or saddle of bird

Question 18

Bantam

Answer 18

1/4 to 1/5 the weight of large breeds of poultry

Question 19

Brood

Answer 19

To sit on/incubate eggs

Question 20

The first chicken imported to US

Answer 20

Red Jungle Fowl

Question 21

Breed

Answer 21

Group of related chickens with same general size, shape, & carriage

Question 22

How are large & bantam breeds subdivided into classes?

Answer 22

Large - by place of origin

Bantam - by certain physical characteristics

Question 23

Variety

Answer 23

Based on color typically, but also on feather placement or comb style

Question 24

Strain

Answer 24

Related family of birds bred with emphasis on a trait of appearance or performance

Question 25

2 main strain companies

Answer 25

``` Cobb 500 (Tyson) Ross 308 (Aviagen) ```

Question 26

Most efficient meat strains for growth

Answer 26

Cross between Cornish & Plymouth Rock

Question 27

Broiler/fryer weight range

Answer 27

3.5-5 lbs

Question 28

Roaster weight range

Answer 28

6-8 lbs

Question 29

Cornish game hen

Answer 29

4 week old Rock-Cornish hybrid

Question 30

Game & ornamental bird breeds

Answer 30

Guinea fowl, quail, partridge, pheasant, peafowl, swan

Question 31

Oxidative phosphorylation

Answer 31

Production of ATP thru aerobic respiration

Question 32

Preen

Answer 32

To make oneself smooth/glossy

Question 33

Xanthophyll

Answer 33

Neutral yellow to orange carotenoid pigments

Question 34

Carotenoids

Answer 34

Yellow to red pigments found widely in plants & animals

Question 35

Pneumatic

Answer 35

Having air-filled cavities

Question 36

Functions of feathers

Answer 36

``` Protection from elements Regulate body temp Streamline body for flight Camouflage from predators Attract others of same species ```

Question 37

Quill

Answer 37

Feathers on wings & tail

Question 38

Contour

Answer 38

Outer feathers covering wings & body

Question 39

Plumule

Answer 39

Feathers that lie next to the body, are fluffy, help regulate temp

Question 40

Filoplume

Answer 40

Small, hairlike feathers located close to body

Question 41

Molting

Answer 41

Dropping remaining feathers & growing a new set

Question 42

Batching & mixing

Answer 42

Homogenous mixture, uniform distribution of ingredients

Question 43

Mixer CV

Answer 43

Coefficient of variation; determines mixer time; less than 10 is best

Question 44

Conditioning

Answer 44

Raising mash to a cooking temp, basically baking, using steam, for 5-90 seconds

Question 45

Pelleting

Answer 45

Extrusion of conditioned mash through pellet die

Question 46

Cooling

Answer 46

Remove moisture & heat, hardens pellets, retains nutrients

Question 47

FSMA

Answer 47

Food safety modernization act

Question 48

Managing controls/prevention steps

Answer 48

Monitoring Corrective actions Verification Validation