Poultry Flashcards
(141 cards)
1
Q
What is used to distinguish between the types of poultry?
A
the head and neck features
2
Q
What are the eight varieties of turkey?
A
-Bronze
-Narragansett
-White Holland
-Black
-Slate
-Bourbon red
-Small beltsville white
-royal palm
3
Q
What color are most turkeys grown for meat?
A
white
4
Q
What two turkey types are commercially important in the US?
A
small white and large broad breasted white
5
Q
What is the most popular breed of duck in the US?
A
white pekin
6
Q
What are breeds of domestic geese that are used for meat production?
A
-Embden
-Toulouse
-White Chinese
-Pilgrim
7
Q
What is a class of birds?
A
a group of birds that have been developed in the same broad geographical area
8
Q
What are the classes of chicken?
A
-American
-Asiatic
-English
-Mediterranean
9
Q
What are the breeds of american chickens?
A
-rhode island red
-new hampshire
-plymouth rock
-jersey giants
10
Q
What are the breeds of Asiatic chickens?
A
-brahmas
-cochin
11
Q
What are the breeds of English chickens?
A
-cornish
-sussex
-dorking
12
Q
What are the breeds of Mediterranean chicken?
A
-ancora
-leghorn
-Minorca
13
Q
What is a breed of bird?
A
a subdivision of class composed of birds of similar size and shape
14
Q
What is a variety of bird?
A
a subdivision of breed composed of birds of the same feather color and comb type
15
Q
What are the color options for chickens?
A
-dark
-light
-buff
-barred
-silver penciled
16
Q
What are the comb types?
A
-buttercup
-rose
-single
-pea
-strawberry
17
Q
Broiler
A
raised for meat
18
Q
Poussin
A
-1 lb. or less
-less than 24 days old
-mild and tender
19
Q
Cornish Game Hens
A
-2 lbs.
-less than 30 days old
-can be male or female
20
Q
Fast-food Oriented Broiler
A
-2.14-2.6 lbs.
-less than 42 days old
-cut-up into parts
-goes to restaurants
21
Q
3’s and Up
A
-3-4.75 lbs.
-40-45 days of age
-standard retail bird
-grow very quickly
22
Q
Roaster
A
-5-8 lbs.
-47-56 days old
23
Q
Broilers for Deboning
A
-7-9 lbs.
-47-56 days old
-bones will be removed
24
Q
Capon
A
-7-9 lbs.
-98-105 days of age
-surgically castrated males
-rare
25
Heavy Hens
-5-5.5 lbs.
-used in pre-cooked items (cans of soup and stews etc.)
-spent broiler breeders
26
Characteristics of non-layer hens
-comb is shrunken and cold
-pelvic bones are close together
27
Characteristics of young layer hens
pelvic bone and keel bone are further apart
28
Characteristics of full production hens
the distance between the pelvic bone and keel bone are the greatest
29
Order of pigmentation loss
1. Vent
2. Eyering
3. Earlobes
4. Beak
5. Bottom of feet
6. Entire shank
7. Top of toes and hocks
30
Vent during production
-first loss of pigmentation
-yellow vent changes to white or pink
-0-10 days
31
Eyering during production
-second loss of pigmentation
-loses its yellow color
-8-12 days
32
Earlobes during production
-third loss of pigmentation
-lose pigmentation
-10-15 days
33
Beak during production
-fourth loss of pigmentation
-turns white (bottom first)
-35 days
34
Bottom of feet during production
-fifth loss of pigmentation
-turn white
-68 days
35
Shank during production
-sixth loss of pigmentation
-the entire leg loses pigmentation
-159 days
36
Top of toes and hocks during production
-seventh and last loss of pigmentation (first to return if not in production)
-115-180 days
37
What can you look at on a hen to determine egg color?
the earlobes
38
Hens with blue earlobes will lay ________
blue/blue-green eggs
39
Hens with red earlobes will lay _________
brown eggs
40
Hens with white earlobes will lay _________
white eggs
41
How much of the total weight of the egg is the shell?
9-12%
42
How does the air cell form in an egg?
-7,000-17,000 tiny pores distributed over the shells surface (more on the larger end)
-as the egg ages the holes permit moisture and carbon dioxide to move out and air to move in
43
What is the protective covering of the shell?
the cuticle or bloom
44
Cuticle (bloom)
the protective covering of the shell
-preserves freshness and prevent microbial contamination of the contents
45
Air cell
-empty space between albumen and shell
-at the large end of the egg
-as eggs age the air cell gets larger
46
Albumen
-egg white
-67% of egg's liquid weight
-thick and thin layers
-as age ages, thin albumen increases
-protein, niacin, riboflavin, chlorine, magnesium, potassium, sodium, sulfur
47
Vitelline membrane
-covering of the yolk
-protects the yolk from breaking
-as eggs age it becomes more fragile
48
Chalaza
-ropey strands of egg white (albumen)
-anchor yolk in place in the center of the thick albumen
-fresher eggs have a more prominent chalaza
49
Germinal disk
-slight depression on the surface of the yolk
-sperm enters via the germinal disc
50
Yolk
-33% of eggs liquid weight
-fat, protein, vit. A, D, and E
-site of embryo formation in fertilized eggs
51
AA quality eggs
-clean, unbroken shell
-air cell is 1/8 in. or less in depth, unlimited movement, and free or bubbly
-white is firm and clear
-yolk outline is defined slightly, practically
52
What grade eggs are sold in retail stores?
AA and A
53
A quality eggs
-shell is clean and unbroken
-air cell is 3/16 in. or less in depth, unlimited movement, and free or bubbly
-white is clear and reasonably firm
-yolk outline is fairly well defined, practically
54
B quality eggs
-shell is clean to slightly stained and unbroken
-Air cell is over 3/16 in in depth, unlimited movement, and free or bubbly
-white is weak and watery with small blood and meat spots present
-yolk outline is plainly visible, enlarged and flattened with a clearly visible germ
55
What grade will all eggs end up being as they age?
grade B
56
Factors in egg size laid
-age (older = larger)
-breed
-size/weight of hen
-environment (heat, crowded, nutrition)
57
Jumbo egg
30 oz./dozen
58
Extra large egg
27 oz./dozen
59
Large egg
24 oz./dozen
60
Medium egg
21 oz./dozen
61
Small egg
18 oz./dozen
62
Peewee egg
15 oz./dozen
63
What is the standard egg size?
large
64
How days does it take for an egg to hatch?
about 21 days
65
What is the most critical requirement for successful incubation?
temperature
66
What temperature do eggs start incubating at?
99.5-100.0 degrees F
67
At the end of the 4th day what should the temperature be lowered by?
0.25-0.5 degrees F and remain there until eggs are transferred to hatching compartments
68
When should eggs be moved to hatching compartments?
four days prior to hatching
69
What is the temperature lowered by 3 days before hatching?
1.0-1.5 degrees F
70
What does a low temperature do to the egg?
slows the embryonic process and causes embryonic mortality or deformed chicks
71
What is the relative humidity needed for hatchability?
60-65%
72
What position should eggs be in to incubate?
large end up
73
What happens if eggs incubate small end up?
a high percentage of the developing embryo will die before reaching the hatching stage
74
What position should the eggs be placed in the last few days of incubation?
a horizontal position
75
What happens to eggs not turned during incubation?
they have little to no chance of hatching because the embryo becomes stuck to the shell membrane
76
How often should eggs be rotated per day?
5 or more times daily
77
What should the oxygen content of the air surrounding eggs be during incubation?
21% oxygen by volume
78
What should the carbon dioxide content not exceed during incubation?
0.5% by volume
-incubators must be properly ventilated to prevent excess accumulation of CO2
79
How often should eggs be candled during incubation?
at least once so infertile and dead-germ eggs can be identified
-some will candle a second time when transferring the eggs to the hatching compartments
80
When are eggs usually candled during incubation?
the 4th or 5th day of incubation
81
What does broiler barn design depend on?
where in the country they are located
82
What type of flooring do broiler barns have?
-mostly dirt
-some concrete or asphalt
83
How are vaccines/meds given to broilers?
through the feed and watering systems
84
How often do barns fill per year?
6-7 times per year
85
Broiler diet is how much crude protein?
20-20.3%
86
How are broilers fed?
ad lib with ad lib access to water
87
How are energy requirements met for broilers?
-cereal grains (corn, milo, wheat)
-grain by-products
-fats
88
Substances used for litter
-shavings
-sawdust
-wood chips
-peat moss
-ground corncobs
-peanut hulls
-rice hulls
-sugarcane fiber
-recycled paper
89
What should moisture levels of litter not exceed?
35% and should be at least 2 in. thick
90
High-rise houses (layers)
cages are arranged in a manner that directs manure through a slot in the floor into a storage area or manure pit at a lower level
91
Enriched colony (layers)
contain around 60 birds and provides more space for each bird
-nesting boxes, perches, scratch pads, and dust baths are provided
92
Free-run barns (layers)
hens roam freely within an enclosed barn
-includes enrichment for hens
93
Free-run aviary (layers)
allows hens to roam freely within an enclosed barn
-provides multi-tiered system of enrichment for the hens
94
Ideal temperature of laying barns
55-75 degrees F
95
How many hours of late are needed for optimal egg production?
about 16 hours of light
96
Function of combs
-regulate body heat (breeds originating in warm climates will have larger combs)
-aid in the attraction of a mate (brightly colored, large combs are appealing)
97
Buttercup comb
-double sided
-crown like appearance
-1 point at the front, 2 ridges divide forming a rounded pattern
98
Cushion comb
-rounded shape
-small size, short distance up head
-no points or ridges, solid appearance
-begins at the top of the beak and reach only a short distance up the head
99
Pea comb
-3 lengthwise ridges
-comb runs from top of the head to the beak
-middle ridge is the tallest
100
Rose comb
-top of the beak is a fleshy tube covered in rounded bumps (2/3 of the comb)
-last 1/3 is a tube or spike
-three parts: base, rounded point, spike
101
Silkie comb
-genetic relation to rose comb
-lumpy and round comb that is wider than long
-comb has a rear point
-feathering on the head covers most of the comb
102
Single comb
-most common comb type
-usually upright but can hang to one side
-takes the form of a straight line that reaches from the beak to the rear of the head
-series of points on the top of the head
-end of comb is thickened called the blade
103
Strawberry comb
-rough texture with bumps
-small size
104
V-shaped comb
-sometimes called horn or antler comb
-two thick points that branch out on opposite sides forming a V
105
Anconas physical description
black coloring with white tipped feathers, white ear lobes, and yellow legs
106
Ancona class
Mediterranean
107
Ancona egg color
white
108
Ancona comb type
single or rose
109
Brahma physical description
red wattles and ear lobes, profuse feathering, feathered shanks and toes
110
Brahma varieties
light, dark, and buff
111
Brahma class
Asiatic
112
Brahma egg color
brown
113
Brahma comb type
pea
114
Cornish physical description
skin and shank color is yellow, muscled body, slightly curved beak, and short feathers
115
Cornish varieties
dark, white, white laced red, and buff
116
Cornish class
English
117
Cornish egg color
Brown
118
Cornish comb type
single
119
Jersey Giant physical description
-largest breed in American class
-yellow skin, black shanks in black varieties, dark willowed shanks in white varieties
120
Jersey Giant varieties
black and white
121
Jersey Giant class
American
122
Jersey Giant egg color
Brown
123
Jersey Giant comb type
single
124
LegHorn physical description
red wattle, white earlobes, and yellow skin
125
LegHorn varieties
-Single comb-dark brown, light brown, white, buff, black, silver, red, black tailed red, and columbian
-Rose comb - dark brown, light brown, white, and buff
126
LegHorn class
Mediterranean
127
LegHorn egg color
white
128
LegHorn comb type
single or rose
129
New Hampshire Reds physical description
medium to light red color
130
New Hampshire Reds class
American
131
New Hampshire Reds egg color
brown
132
New Hampshire Reds comb type
single
133
Plymouth Rocks physical description
long, broad back with a deep full breast
134
Plymouth Rocks varieties
barred, white, buff, partridge, silver penciled, blue, and columbian
135
Plymouth Rocks class
American
136
Plymouth Rocks egg color
brown
137
Plymouth Rocks comb type
single
138
Rhode Island Reds physical description
rectangular, long bodies, typically dark red in color, and yellow skin
139
Rhode Island Reds class
American
140
Rhode Island Reds egg color
brown
141
Rhode Island Reds comb type
single or rose
