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ASC382 Exam 3 > Poultry > Flashcards

Poultry Flashcards

1
Q

What is used to distinguish between the types of poultry?

A

the head and neck features

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2
Q

What are the eight varieties of turkey?

A

-Bronze
-Narragansett
-White Holland
-Black
-Slate
-Bourbon red
-Small beltsville white
-royal palm

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3
Q

What color are most turkeys grown for meat?

A

white

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4
Q

What two turkey types are commercially important in the US?

A

small white and large broad breasted white

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5
Q

What is the most popular breed of duck in the US?

A

white pekin

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6
Q

What are breeds of domestic geese that are used for meat production?

A

-Embden
-Toulouse
-White Chinese
-Pilgrim

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7
Q

What is a class of birds?

A

a group of birds that have been developed in the same broad geographical area

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8
Q

What are the classes of chicken?

A

-American
-Asiatic
-English
-Mediterranean

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9
Q

What are the breeds of american chickens?

A

-rhode island red
-new hampshire
-plymouth rock
-jersey giants

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10
Q

What are the breeds of Asiatic chickens?

A

-brahmas
-cochin

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11
Q

What are the breeds of English chickens?

A

-cornish
-sussex
-dorking

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12
Q

What are the breeds of Mediterranean chicken?

A

-ancora
-leghorn
-Minorca

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13
Q

What is a breed of bird?

A

a subdivision of class composed of birds of similar size and shape

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14
Q

What is a variety of bird?

A

a subdivision of breed composed of birds of the same feather color and comb type

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15
Q

What are the color options for chickens?

A

-dark
-light
-buff
-barred
-silver penciled

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16
Q

What are the comb types?

A

-buttercup
-rose
-single
-pea
-strawberry

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17
Q

Broiler

A

raised for meat

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18
Q

Poussin

A

-1 lb. or less
-less than 24 days old
-mild and tender

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19
Q

Cornish Game Hens

A

-2 lbs.
-less than 30 days old
-can be male or female

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20
Q

Fast-food Oriented Broiler

A

-2.14-2.6 lbs.
-less than 42 days old
-cut-up into parts
-goes to restaurants

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21
Q

3’s and Up

A

-3-4.75 lbs.
-40-45 days of age
-standard retail bird
-grow very quickly

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22
Q

Roaster

A

-5-8 lbs.
-47-56 days old

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23
Q

Broilers for Deboning

A

-7-9 lbs.
-47-56 days old
-bones will be removed

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24
Q

Capon

A

-7-9 lbs.
-98-105 days of age
-surgically castrated males
-rare

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25
Q

Heavy Hens

A

-5-5.5 lbs.
-used in pre-cooked items (cans of soup and stews etc.)
-spent broiler breeders

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26
Q

Characteristics of non-layer hens

A

-comb is shrunken and cold
-pelvic bones are close together

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27
Q

Characteristics of young layer hens

A

pelvic bone and keel bone are further apart

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28
Q

Characteristics of full production hens

A

the distance between the pelvic bone and keel bone are the greatest

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29
Q

Order of pigmentation loss

A
  1. Vent
  2. Eyering
  3. Earlobes
  4. Beak
  5. Bottom of feet
  6. Entire shank
  7. Top of toes and hocks
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30
Q

Vent during production

A

-first loss of pigmentation
-yellow vent changes to white or pink
-0-10 days

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31
Q

Eyering during production

A

-second loss of pigmentation
-loses its yellow color
-8-12 days

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32
Q

Earlobes during production

A

-third loss of pigmentation
-lose pigmentation
-10-15 days

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33
Q

Beak during production

A

-fourth loss of pigmentation
-turns white (bottom first)
-35 days

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34
Q

Bottom of feet during production

A

-fifth loss of pigmentation
-turn white
-68 days

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35
Q

Shank during production

A

-sixth loss of pigmentation
-the entire leg loses pigmentation
-159 days

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36
Q

Top of toes and hocks during production

A

-seventh and last loss of pigmentation (first to return if not in production)
-115-180 days

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37
Q

What can you look at on a hen to determine egg color?

A

the earlobes

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38
Q

Hens with blue earlobes will lay ________

A

blue/blue-green eggs

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39
Q

Hens with red earlobes will lay _________

A

brown eggs

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40
Q

Hens with white earlobes will lay _________

A

white eggs

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41
Q

How much of the total weight of the egg is the shell?

A

9-12%

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42
Q

How does the air cell form in an egg?

A

-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

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43
Q

What is the protective covering of the shell?

A

the cuticle or bloom

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44
Q

Cuticle (bloom)

A

the protective covering of the shell
-preserves freshness and prevent microbial contamination of the contents

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45
Q

Air cell

A

-empty space between albumen and shell
-at the large end of the egg
-as eggs age the air cell gets larger

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46
Q

Albumen

A

-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

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47
Q

Vitelline membrane

A

-covering of the yolk
-protects the yolk from breaking
-as eggs age it becomes more fragile

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48
Q

Chalaza

A

-ropey strands of egg white (albumen)
-anchor yolk in place in the center of the thick albumen
-fresher eggs have a more prominent chalaza

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49
Q

Germinal disk

A

-slight depression on the surface of the yolk
-sperm enters via the germinal disc

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50
Q

Yolk

A

-33% of eggs liquid weight
-fat, protein, vit. A, D, and E
-site of embryo formation in fertilized eggs

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51
Q

AA quality eggs

A

-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

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52
Q

What grade eggs are sold in retail stores?

A

AA and A

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53
Q

A quality eggs

A

-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

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54
Q

B quality eggs

A

-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

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55
Q

What grade will all eggs end up being as they age?

A

grade B

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56
Q

Factors in egg size laid

A

-age (older = larger)
-breed
-size/weight of hen
-environment (heat, crowded, nutrition)

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57
Q

Jumbo egg

A

30 oz./dozen

58
Q

Extra large egg

A

27 oz./dozen

59
Q

Large egg

A

24 oz./dozen

60
Q

Medium egg

A

21 oz./dozen

61
Q

Small egg

A

18 oz./dozen

62
Q

Peewee egg

A

15 oz./dozen

63
Q

What is the standard egg size?

A

large

64
Q

How days does it take for an egg to hatch?

A

about 21 days

65
Q

What is the most critical requirement for successful incubation?

A

temperature

66
Q

What temperature do eggs start incubating at?

A

99.5-100.0 degrees F

67
Q

At the end of the 4th day what should the temperature be lowered by?

A

0.25-0.5 degrees F and remain there until eggs are transferred to hatching compartments

68
Q

When should eggs be moved to hatching compartments?

A

four days prior to hatching

69
Q

What is the temperature lowered by 3 days before hatching?

A

1.0-1.5 degrees F

70
Q

What does a low temperature do to the egg?

A

slows the embryonic process and causes embryonic mortality or deformed chicks

71
Q

What is the relative humidity needed for hatchability?

A

60-65%

72
Q

What position should eggs be in to incubate?

A

large end up

73
Q

What happens if eggs incubate small end up?

A

a high percentage of the developing embryo will die before reaching the hatching stage

74
Q

What position should the eggs be placed in the last few days of incubation?

A

a horizontal position

75
Q

What happens to eggs not turned during incubation?

A

they have little to no chance of hatching because the embryo becomes stuck to the shell membrane

76
Q

How often should eggs be rotated per day?

A

5 or more times daily

77
Q

What should the oxygen content of the air surrounding eggs be during incubation?

A

21% oxygen by volume

78
Q

What should the carbon dioxide content not exceed during incubation?

A

0.5% by volume
-incubators must be properly ventilated to prevent excess accumulation of CO2

79
Q

How often should eggs be candled during incubation?

A

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
Q

When are eggs usually candled during incubation?

A

the 4th or 5th day of incubation

81
Q

What does broiler barn design depend on?

A

where in the country they are located

82
Q

What type of flooring do broiler barns have?

A

-mostly dirt
-some concrete or asphalt

83
Q

How are vaccines/meds given to broilers?

A

through the feed and watering systems

84
Q

How often do barns fill per year?

A

6-7 times per year

85
Q

Broiler diet is how much crude protein?

A

20-20.3%

86
Q

How are broilers fed?

A

ad lib with ad lib access to water

87
Q

How are energy requirements met for broilers?

A

-cereal grains (corn, milo, wheat)
-grain by-products
-fats

88
Q

Substances used for litter

A

-shavings
-sawdust
-wood chips
-peat moss
-ground corncobs
-peanut hulls
-rice hulls
-sugarcane fiber
-recycled paper

89
Q

What should moisture levels of litter not exceed?

A

35% and should be at least 2 in. thick

90
Q

High-rise houses (layers)

A

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
Q

Enriched colony (layers)

A

contain around 60 birds and provides more space for each bird
-nesting boxes, perches, scratch pads, and dust baths are provided

92
Q

Free-run barns (layers)

A

hens roam freely within an enclosed barn
-includes enrichment for hens

93
Q

Free-run aviary (layers)

A

allows hens to roam freely within an enclosed barn
-provides multi-tiered system of enrichment for the hens

94
Q

Ideal temperature of laying barns

A

55-75 degrees F

95
Q

How many hours of late are needed for optimal egg production?

A

about 16 hours of light

96
Q

Function of combs

A

-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
Q

Buttercup comb

A

-double sided
-crown like appearance
-1 point at the front, 2 ridges divide forming a rounded pattern

98
Q

Cushion comb

A

-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
Q

Pea comb

A

-3 lengthwise ridges
-comb runs from top of the head to the beak
-middle ridge is the tallest

100
Q

Rose comb

A

-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
Q

Silkie comb

A

-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
Q

Single comb

A

-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
Q

Strawberry comb

A

-rough texture with bumps
-small size

104
Q

V-shaped comb

A

-sometimes called horn or antler comb
-two thick points that branch out on opposite sides forming a V

105
Q

Anconas physical description

A

black coloring with white tipped feathers, white ear lobes, and yellow legs

106
Q

Ancona class

A

Mediterranean

107
Q

Ancona egg color

A

white

108
Q

Ancona comb type

A

single or rose

109
Q

Brahma physical description

A

red wattles and ear lobes, profuse feathering, feathered shanks and toes

110
Q

Brahma varieties

A

light, dark, and buff

111
Q

Brahma class

A

Asiatic

112
Q

Brahma egg color

A

brown

113
Q

Brahma comb type

A

pea

114
Q

Cornish physical description

A

skin and shank color is yellow, muscled body, slightly curved beak, and short feathers

115
Q

Cornish varieties

A

dark, white, white laced red, and buff

116
Q

Cornish class

A

English

117
Q

Cornish egg color

A

Brown

118
Q

Cornish comb type

A

single

119
Q

Jersey Giant physical description

A

-largest breed in American class
-yellow skin, black shanks in black varieties, dark willowed shanks in white varieties

120
Q

Jersey Giant varieties

A

black and white

121
Q

Jersey Giant class

A

American

122
Q

Jersey Giant egg color

A

Brown

123
Q

Jersey Giant comb type

A

single

124
Q

LegHorn physical description

A

red wattle, white earlobes, and yellow skin

125
Q

LegHorn varieties

A

-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
Q

LegHorn class

A

Mediterranean

127
Q

LegHorn egg color

A

white

128
Q

LegHorn comb type

A

single or rose

129
Q

New Hampshire Reds physical description

A

medium to light red color

130
Q

New Hampshire Reds class

A

American

131
Q

New Hampshire Reds egg color

A

brown

132
Q

New Hampshire Reds comb type

A

single

133
Q

Plymouth Rocks physical description

A

long, broad back with a deep full breast

134
Q

Plymouth Rocks varieties

A

barred, white, buff, partridge, silver penciled, blue, and columbian

135
Q

Plymouth Rocks class

A

American

136
Q

Plymouth Rocks egg color

A

brown

137
Q

Plymouth Rocks comb type

A

single

138
Q

Rhode Island Reds physical description

A

rectangular, long bodies, typically dark red in color, and yellow skin

139
Q

Rhode Island Reds class

A

American

140
Q

Rhode Island Reds egg color

A

brown

141
Q

Rhode Island Reds comb type

A

single or rose

ASC382 Exam 3 (7 decks)

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