Exam 4 Flashcards
(200 cards)
1
Q
What are the 6 feedstuff classifications?
A
- Energy feedstuffs
- Protein supplements
- Specific Amino Acid Supplements
- Mineral supplements
- Vitamin supplements
- Non-nutritive additives
2
Q
What are four types of energy feedstuffs?
A
- Cereal grains
- Cereal-milling by-product feed
- Other by-products
- Fats/Oils
3
Q
What are 5 examples of cereal grains?
A
Corn, wheat, barley, sorghum, rye
4
Q
What are the benefits of corn?
A
Provides readily digestible carbs, oil, and protein; use after grinding
5
Q
How does the energy of wheat and barley compare to corn? What is a drawback of them?
A
Wheat and barley have lower energy than corn, they are gelatinous without added enzymes leading to paste on beaks
6
Q
How does sorghum compare to corn?
A
Similar oil and protein to corn but lower carbohydrates
7
Q
What is required to use rye?
A
Need to add enzymes to avoid sticky excreta
8
Q
What is an example of cereal milling by-product feed?
A
Distillers dried grains with solubles (DDGS) - by-product of ethanol production; contains sugars, fibers, oil, and protein
9
Q
What are two examples of other by-products?
A
Molasses
Glycerin
10
Q
Molasses
A
consists of simple sugars; limit to 2.5% to avoid wet excreta
11
Q
Glycerin
A
high energy, can be used to supplement fat
12
Q
How much fats/oils can be added?
A
A maximum of 5%
13
Q
What are the benefits of fats/oil?
A
Increases caloric density, decreases dust, reduces wear and tear on manufacturing equipment, increases palatability, facilitate peletting
14
Q
What must be added to fats/oils and why?
A
Need to add an antioxidant to prevent rancidity
15
Q
What does protein supplement usefulness depend on?
A
essential amino acid composition and protein digestibility
16
Q
What are three types of protein supplements?
A
Oilseed meals, animal protein, yeast
17
Q
Oilseed meal examples?
A
soybeans and canola/rapeseed
18
Q
SBM CP?
A
48%
19
Q
Canola CP?
A
40%
20
Q
What is an example of animal protein?
A
fish meal
21
Q
Fish Meal CP?
A
57-77%
22
Q
What does “meal” imply?
A
That oils have been removed
23
Q
What is yeast? What is its CP?
A
By-product of brewing industry; 35% CP
24
Q
What form of amino acids are produced by microbes?
A
L form amino acids
25
What are three types of mineral/vitamin supplements?
Calcium and phosphorous, trace mineral pre-mix, and vitamin pre-mix
26
What are the sources of calcium?
Limestone, crushed oyster shells, crushed crab shells, bone meal
27
What are the sources of phosphorous?
Dicalcium phosphate, rock phosphate
28
What are the five considerations for non-nutritive additives?
What are the specific uses of the additive?
Does the additive have a withdrawal period?
Can the additive be used with other additives?
What is the best form of the product to be used?
What are the methods for mixing and storing?
29
What are two types of drugs used in poultry>
Antibiotics and coccidiostats
30
Antibiotics
Have been widely used in broilers at subtherapeutic levels as a growth promoter
31
Coccidiostats
Ionophores that reduce adverse effects of coccidiosis
32
What is the benefit of antibiotic alternatives?
Reduce pathogens in feed and promote gut health
33
What is the difference between prebiotics and probiotics?
Probiotic - composed of beneficial microbes
Prebiotic - mixtures of microbial nutrients
34
What are five key enzymes?
Phytase, cellulase, xylanase, glucanase, protease
35
Phytase
removes phosphate from phytate
36
Cellulase
breaks down cellulose into disaccharides
37
Xylanase
breaks down hemicellulose to xylose (similar to glucose)
38
Glucanase
break down B-glucan to glucose
39
Protease
break down protein to amino acids
40
What are five other feed additives?
antioxidants, pellet binders, xanthophylls, grit, mold inhibitors
41
Antioxidants
prevent oxidation and rancidity in high fat diets
42
Pellet binders
enhance firmness of pellets
43
Xanthophylls
enhance color of poultry products
44
Grit
enhance grinding in gizzard
45
Mold inhibitors
antifungals that destroy fungi
46
What is poultry feeding based on?
Species, age, stage of production
47
What are the three diets of broilers?
Starter, grower, finisher
48
Broiler Starter diet specifications
Fed from 0-10 days of age
3000 kcal/kg
23% CP
49
Broiler Grower diet specifications
Fed from 11-24 days
3100 kcal/kg
21.5% CP
50
Broiler Finisher diet specifications
Fed from 25 days until market (47 days)
3200 kcal/kg
20% CP
51
How long are turkeys fed compared to broilers?
Broilers are fed to 47 days old and turkeys are fed to 16 weeks old
52
When do you restrict feed intake of broilers? What are the three methods?
During later growth and development
Skip-a-day, Daily restriction, Feed low energy or low protein/AA imbalanced diets
53
Skip-a-day
Feed birds every other day from 9 weeks until sexual maturity.
Birds will consume more feed than they normally would on days they are fed, but will not consume 2 days' worth of feed.
54
Daily restriction
provide birds 75-85% of what they would consume from 9 weeks until sexual maturity.
55
Low energy diets
Reduces growth because not meeting energy requirements
56
Low protein diets
Reduce growth because not meeting protein/amino acid requirements
57
What do all restricted feed intake diets have in common?
All methods reduce growth by 10-15%
58
How are egg layers fed?
In phases based on egg laying
59
How do brown egg layers differ in requirements?
They have a higher calcium requirement
60
What are the 4 phases of feeding replacement pullets?
Starter, grower, finisher, pre-lay
61
Layer Starter phase
0-6 weeks
High protein
62
Layer Grower phase
6-12 weeks
slightly lower protein
63
Layer Finisher phase
12-18 weeks
Even lower protein
64
Pre-lay phase
High calcium
65
What are the three components of yolk?
Lipids, proteins, pigments
66
Lipids in yolk
70% fat
25% phosphorous
5% cholesterol
67
Proteins in yolk
Plasma albumin, antibodies, nutrient binding proteins
68
Pigments in yolk
Dependent on diet of bird
Tend to come from cord (Beta carotene) or marigold pellets (lutein)
69
Composition of eggs includes
Albumen and shell
70
Albumen
54% ovalalbumen
Binding proteins bind iron and B vitamins
Antimicrobial
71
Shell is made of?
Calcium Carbonate
72
What are the two phases of layer egg production?
Production of replacement/starter pullets
Production of eggs by layer hens
73
What are the three types of Egg contracts?
Fixed fee per dozen eggs
Fixed fee per hen per month
Percentage of returns
74
What does the producer own?
housing, equipment, labor, utilities, and sometimes litter
75
What does the contractor own/provide?
provides ready to lay birds, feed, and medication
Also owns all eggs
76
What is the standard percentage of total egg returns for the producer? Why?
15-18% which is proportional to total contribution of production
77
What are the four components of record keeping for layers?
Feed consumption
Number of eggs produced
Egg quality and size
Mortality
78
When do you replace layers?
When egg production drops below 65%
79
What are the two options for replacement programs?
Cull and use replacement pullets
Induce molting
80
What are the advantages to using replacement pullets?
Require less feed to produce a dozen eggs
Have higher interior egg quality
Have stronger shells
81
What is the cutoff age for culling to bring in new pullets?
50-108 weeks
Average is 82 weeks
82
Molting
Birds will cease egg production and shed feathers
83
What is the order of molting?
head, neck, body, wings, tail
84
How do you induce molting?
Accomplished by reducing available feed or feed intake and reduce length of day (6-8 hours)
85
What are the advantages of molting?
Reduces cost of replacement pullets
Improve egg quality and shell quality
Birds can reach close to peak production a second time
86
What are the disadvantages of molting?
Higher mortality (~1.5%)
Concerns for animal welfare
87
What is the goal to reach 50% egg production?
50% by 20.5 weeks
88
How do you calculate egg production?
Eggs/# birds x 100
89
What is peak egg production?
95-96%
90
What is the goal for feed conversion?
1.85
91
What is the goal for marketable eggs?
More than 95% marketable eggs
92
What is the mortality goal in pullets?
10%
93
What is the lighting for pullet growth? How is it changed?
Grown under short day length until 18 weeks. Increase photoperiod by one hour per week until 16L:8D
94
Why do some producers interrupt dark hours with two hours of light?
Allows for a midnight snack to increase feed intake
95
What are the two types of layer houses?
Cage systems and Aviary houses
96
Describe cage systems.
Most common system
Many wired compartments with feeders and waterers
Cage floors are sloped to allow eggs to roll to the collection belt
3 to 5 tiers of cages
Droppings either fall into pit or onto board that can be scraped
97
What are the advantages to cage systems?
More birds per given size of building
Eliminates eggs on floor
Reduce injuries to birds
Produces eggs more acceptable to receivers/processors
98
What are the disadvantages to a cage system?
Equipment costs more per bird
Hens have more rough, ragged appearance
Entire house must have same environmental temperature
More odor because excreta doesn't mix with litter
Viewed negatively by general public/activists
Price per dozen eggs is lower
99
What are the cage requirements?
Hens must be able to stand upright
Clean water must be available at all times
Manure should not drop on hens in lower tiers
Slope of floor should be no greater than 8 degrees
Feeder space of 1 inch/bird
Bird density of 67 square inches/bird
100
What are common behavioral problems in a cage system? How can these be combated?
Egg eating, vent picking, head picking
Environmental enrichment like perches
101
What are the three types of floor systems in aviary houses?
All-litter floor system
Floors system with areas of litter and other areas are slotted
Multi-tier system – floors with litter and slotted platforms
102
What is the bird density for aviary houses?
1.5 square feet
103
What are the feeder requirements for aviary houses?
3 inches per hen for troughs
1.5 inches per hen for round feeders
104
What are the waterer requirements for aviary houses?
Bell drinkers: one per 100 birds
Nipple drinkers: one per 10 hens
105
Describe nest boxes used in aviary systems
Put in spaces that are dark and not drafty
Allow ease of egg collection
Reduce vent pecking
Collect eggs daily
Putting eggs found on floor in nest boxes encourages birds to utilize nest boxes
106
What should be used in aviary systems?
Nests
107
Spent hens
Little need to cull for poor production
Spent hens have relatively little value
108
What are the six steps of Egg handling?
Gather often, wash eggs, cool eggs, candle eggs, separate into weight classes, pack into cartons
109
How and why do you cool eggs?
Prevents reactions from occurring that could deteriorate egg quality
Store at 45 degrees Fahrenheit or lower
110
Why do we candle eggs before market?
Check for interior quality
Can detect defects in egg like Blood spots and Cracked shells
111
How are eggs placed into cartons and why?
Place eggs with small end down
Keeps air sac in place
112
Sexing chicks
Male chicks have slow feathering while females have fast feathering
Vent sexing
Euthanize males
113
Beak trimming
Remove portion of upper beak
Prevents cannibalism
Use electric blade that cuts and cauterizes to prevent bleeding
114
Dubbing
Removal of comb from chick
Prevents injury to comb which could lead to cannibalism
115
When are the three phases of preparation for chick arrival?
Phase one: 3 weeks prior
Phase two: starts 5 days prior
Phase 3: day of arrival
116
What happens in phase one of preparation?
Send pullets to producers
Remove litter, excreta, feed
Clean and disinfect
Ensure all equipment works
117
What happens in phase two of preparation?
Fumigate house
Test for salmonella
Clean and disinfect watering system
Start brooders 2 days prior to arrival
1 day prior – fill feeders, place paper in front of feeders and put feed on paper
118
What happens on phase three of preparation?
Place chicks in house
119
What are the requireed photoperiods for pullet production?
1-7 days: 20-22 hours light
1-9 weeks: step down to 11L:13D
10 weeks: 9L:15D
120
What temperature should eggs be stored/transported?
45 degrees
121
What happens to all eggs sold for consumption?
inspected by USDA – Agricultural Marketing Service inspectors - who Grade eggs for quality
122
What are the three egg grades?
AA, A, B
123
AA
Air cell < 1/8 inch
Albumen firm and clear
Yolk outline not well defined
Content of egg covers small area
Large amount of thick albumen, small amount of thin albumen
124
A
Air cell 1/8-3/16 inch
Albumen is firm and clear
Yolk outline fairly well-defined
Content of egg covers moderate amount of area
Considerable amount of thick albumen, moderate amount of thin abumen
125
B
Air cell > 3/16 inch
Albumen is weak and watery
Yolk outline clearly visible
Egg content covers wide area
Very little thick albumen, mostly thin albumen
126
What are 5 common egg problems?
Weak shells
Cracks
Mottled shells
Weak whites
Cooked whites
127
What are egg sizes based on?
egg weight
128
What are the 6 egg sizes?
Peewee: 15 oz/dozen
Small: 18 oz/dozen
Medium: 21 oz/dozen
Large: 24 oz/dozen
X-Large: 27 oz/dozen
Jumbo 30 oz/egg
129
What are liquid eggs?
Eggs with the shell removed
Represent more than 30% of eggs produced in US
Can be liquid, frozen, or dried
130
What are the benefits of liquid eggs?
Convenient
Uniform product
Pasteurized
131
What are the different types of whole eggs?
White vs Brown Shells – no nutritional value differences
Organic
Pasteurized
Supplemented
132
What are the two main parts of the broiler industry?
Integrators and growers
133
What do integrators do?
Incubate and hatch out eggs
Transport chicks to growers
Catch birds for market
Transport birds to slaughter
Slaughter and process carcass
134
What do growers do?
Independent farmers who raise birds
Responsible for care of birds, biosecurity, sanitation, buildings and equipment (including maintenance), litter, utilities, disposal of mortalities
Paid per lb of live weight
Integrator decides when to market birds
135
What are the management practices/considerations of broilers?
Beak trimming, separation by sex, temperature, litter, stocking density
136
Straight run
mixture of males and females, don't sex birds
137
Separation by sex of broilers
If raise males and females separately, they are vent sexed at hatchery
Allows you to market males first
138
How much heavier are male chicks at hatch?
1% heavier
139
How much heavier are males at market by how much feed?
Males weigh ½ lb more and eat 5% less feed than females
140
Describe the temperature regulation of broilers over time
Day 1: 86 degrees Fahrenheit in house (Week 0)
Decrease gradually each weak to 68 degrees Fahrenheit at week 4
Keep at 68 degrees until market
141
How deep should litter be in broiler houses?
2-4 inches deep
142
What is the stocking density for broilers?
Stocking density depends on weight of birds
6.4 lbs/ft2 for 4.5 lb birds
Increase space/lb for heavier birds
143
What should brooder temps be at upon arrival of broiler chicks? Why?
95 degrees; Ensure optimal environmental temperature to keep mortality below 0.7%
144
How many should have their crops full and when?
75% should have crops full after 2 hours of placement
145
What are the photoperiods of broilers?
Day 1-7: 23L:1D
After day 7: 19L:5D
3 days prior to catching: 23L:1D
146
What happens before catching?
Change photoperiod
Withdrawal feed 6 hours before arrival of catchers
147
When does catching occur?
Between 6-8 weeks; 47 day average
148
How does catching work?
Catchers typically catch birds by hand
Crew of 7-10 people
Birds caught by legs
Placed birds into clean crates
Birds weighed
149
Downtime - what is it? why is it important?
Downtime - time between flocks
Need at least one week between flocks
Clean and disinfect
Remove caked litter
150
How are broilers transported?
To slaughter facility via truck
Around 14 birds per crate
Crates loaded onto a truck and transported to a slaughter facility
No more than 3-5 hours long
Birds can be held on truck at slaughter facility for up to 12 hours
Ensure proper heat management and ventilation on truck
151
What are the 10 steps of slaughter/processing?
unloading
shackling
stunning
killing and bleeding
scalding
feather removal
removal of feet, head, neck
evisceration
washing
chilling
152
Unloading
Birds unloaded from truck by hand
By hand in order to prevent bruising of meat
153
Shackling
immediately placed in shackles, head down and hanging by the leg
Head down keeps bird calmer
154
Stunning
renders the bird unconscious; atmospheric gases (deprived of oxygen) or electrical
155
Killing and bleeding
automated knife cuts major blood vessels; carotid artery or jugular vein
This kills the bird, blood flows out since bird is hung upside down
Bleeding out takes 2-5 minutes
Lose 40-50% of blood or meat has a reddish tint
156
scalding
bird is placed in hot water for 1-3 minutes to loosen the feathers
157
feather removal
mechanical pluckers
158
Removal of feet, head, neck
automated blades remove these parts, have to remove head and neck before evisceration
159
Evisceration
All viscera (organs) are removed; Most of viscera goes to rendering, inspected and can be condemned
Gizzard, liver, heart – giblets
Placed into plastic bag and put back in carcass (used for gravy)
Don't damage intestines
160
Washing
Carcass is washed, removing any extraneous material (Wash both inside and outside)
161
Chilling
Bring carcass to 40 degrees Fahrenheit, typically in ice water with antimicrobials
Can be stored or go to further processing
162
Who inspects carcasses and what happens if they fail?
USDA Food and safety inspection service
Carcasses failing inspection are condemned
163
What is the difference between chicken and turkey incubation?
Chicken: 21 days
Turkey: 28 days
164
What is the process of egg collection?
Collect from nests 4 times per day
Cool eggs
Disinfect eggs
Grade eggs
165
What temp should eggs cool at?
Cool eggs to temperatures below which development occurs – 55 degrees Fahrenheit
166
Egg storage
Egg storage time should be no longer than 7 days
Hatcheries store eggs to be able to only hatch eggs on certain days
167
What are the specific requirements for incubation? (Temp, Humidity, Ventilation, Lighting)
Temperature: 100 degrees F
Ventilation: 21% O2, <0.5% CO2
Humidity: 70%
Lighting: 12L:12D
168
Setters
up to day 18-19
Eggs placed in incubator large end up
Eggs are turned 3-5 times per day
169
Why are eggs turned?
Prevents chorion sticking to shell membrane
170
Hatchers
Remainder of incubation
Eggs are placed in hatching trays
Candling may happen to check for viability
In ovo vaccinations may occur
Transfer should be rapid to reduce the chances of cooling
No egg turning in hatcheries
Increased ventilation
171
What is the purpose of candling at hatcheries?
Check for viability
172
Hatch window
Time between the hatching of the first chick to the hatching of the last chick
Ideal hatch window is between 12-24 hours
Don't want to leave chicks hatched in the hatcher for more than 24 hours
Post hatch performance depressed if left in the hatcher for too long
Remove chicks when body is dry and down is fluffed up
173
What happens to newly hatched chicks?
Sexed
Beak trimming
Vaccinated for Marek's Disease; if not vaccinated already in ovo
Transport in cardboard or plastic boxes
174
What are the three goals of health programs?
reduce mortality, reduce morbidity, reduce poor performance
175
Total mortality
= mortality + number culled
176
What is the normal mortality in broilers?
5%
177
Morbidity
Birds that are physically ill – overtly sick birds
Asymptomatic birds are not considered morbidity
Will oftentimes be culled
178
Subclinical vs. clinical infections
Subclinical and clinical infections cause greater performance losses than mortalities do
Clinical infection – showing signs of infection
Subclinical infection – not seen as sick but they have an infection
179
What do subclinical and clinical infections cause?
Both types of infections lead to decreased growth, decreased feed efficiency, reduced egg production, condemnations during processing
180
What are the 8 things to look for when monitoring poultry health?
temperature, pulse, respiration, general sounds/activity, gait, excreta, appearance of skin, appearance of eyes
181
Normal vitals of poultry
Temp: 105-107
HR: 200-400 bpm
RR: 15-36 bpm
182
What are the 8 ways infection is spread?
Diseased birds
Other animals
Airborne
Contaminated materials
Egg transmission
Carcasses
Impure water
Shoes and clothing
183
What are 5 methods of preventing disease spread?
Biosecurity
Sanitation
Vaccination
Breeding for disease resistance
Monitoring by producers and veterinarians
184
Why are broilers less vaccinated?
short lifespan
185
What are the four diseases vaccinated against in broilers?
Marek's, Newcastle, infectious bronchitis, infectious bursal
186
Marek's disease vaccination for broilers
Day 1 (hatch) or Day 18 of incubation (In Ovo)
187
Newcastle vaccination for broilers
Day 14 - Day 21
Spray or water
188
Infectious bronchitis vaccination for broilers
Day 14 – Day 21
Spray or water
189
infectious bursal disease vaccination for broilers
Day 14 – Day 21
Water
190
What diseases are vaccinated for in layers?
Marek's Diseases, Newcastle Disease, infectious bronchitis, infectious bursal disease, Encephalomyelitis, Fowlpox, Laryngotracheoitis, Mycoplasma gallisepticum
191
Marek's Diseases in layers
in ovo or day 1
192
Newcastle Disease, infectious bronchitis, infectious bursal disease
Days 14-21
193
Encephalomyelitis, Fowlpox, Laryngotracheoitis, Mycoplasma gallisepticum
10-12 weeks
194
What diseases do you revaccinate for in layers and when?
Revaccinate for Newcastle disease and infectious bronchitis disease every 60-90 days
195
What diseases do you vaccinate for in turkeys?
Newcastle, fowl cholera, hemorrhagic enteritis
196
Newcastle disease in turkeys
2-3 weeks
197
Fowl cholera in turkeys
6 weeks
198
Hemorrhagic enteritis in turkeys
4 weeks
199
What do you revaccinate for in turkeys and when?
Revaccinate for Newcastle disease and fowl cholera every 6 weeks
200
What are the four treatment options for disease outbreaks in poultry?
Allow disease to run course
Cull sick birds
Depopulate house
Administer drugs
