Poultry

Question 1

Describe the industry.

Answer 1

-poultry most efficient feed converters of livestock
-poultry & swine production = 70% of grain
-improving feed efficiency is key to reduce environmental impact of poultry production
-poultry feed from cereals & legumes

Question 2

Describe the population of poultry.

Answer 2

-chicken majority -> duck -> turkey
-89% world poultry meat production
-92% world egg production

Question 3

Describe poultry production.

Answer 3

-industrial production system = most of meat & eggs
-poultry suited to livestock production
>high feed conversion ratio
>rapid rate of repro
—improve genetics, animal health, feeding
-suitable environment, nutrition, biosecurity
-high requirement for protein & energy (no high fiber) = expensive
-birds spread HPAI (influenza)

Question 4

Describe the pyramid organization.

Answer 4

1. Genetics/selections farms (breeder)
2. Repro farms (breeder & hatchery)
3. Production farm

Question 5

Describe the broiler production overview.

Answer 5

-all in all out system
-1d old chick arrive from parent farm
-attain market weight in 6-7wk & transported to processing plant

Question 6

Describe broiler nutrition.

Answer 6

-water, energy, protein, essential AA, mineral, vitamin
*water:
-ad lib
>high energy diet -> eat less
-highest consumption as chickens age (& temp)

Question 7

Describe feeding poultry.

Answer 7

-energy via grains, grain by-prod, animal & veg fats
>limited ability to digest fiber
-grains = most of total ration
-corn most common

Question 8

Describe use of cereals in poultry feeding.

Answer 8

-corn most imp
-can be replaced by other cereals or cereal by product
>oats & barely = cant replace corn

Question 9

Describe fats in poultry diets.

Answer 9

-inc energy & palatability
-decrease dust & improve texture
>5-10%
>hot temps = rancid

Question 10

Describe proteins & AA in diets.

Answer 10

-quality protein supply essential AA
-balance for AA content rather than for CP
>most relevant AA: lysine, METHIONINE, arg, glycine, tryptophan
-sources:
>soybean, canola, blood, fish meals

Question 11

Describe mineral & vit requirements.

Answer 11

-minerals: Ca, P, Mg, Fe, Cu, Zn, Co
-calcium IMP for laying hens (form egg)
-source: oyster shell, limestone
-vit thru diet (premixes in pellets) or cereals

Question 12

Describe industry concerns with nutrition.

Answer 12

-70% of P in diet is phytate P (indigestible) = over feeding P
-protein fed non digestible & contain AA in excess
>excess excrete as AA or uric acid
>ammonia release into atm
-Cu & Zn fed for growth & enteric health (diarrhea)

Question 13

Describe the different types of manufactured feeds.

Answer 13

1. Mash
2. Crumble
3. Pellets
   -reduce waste
   -more nutrition per vol
   -more efficient for grinding
   -not used in young animals

Question 14

Describe feeding broilers phases & changes.

Answer 14

Phases:
1. starter
-2 wks
2. grower
-3-6 wk (20% CP)
3. finisher
-6 wk to market (20% CP)
-may have coccidiostats or antibiotics
Changes:
-protein & AA content & feed structure
*less Ca & protein as age & more energy
*CP, ME, lysine, Ca

Question 15

Describe feed conversion in feeding broilers.

Answer 15

-indicate success via weight gain
-depends on:
• Genetic background
• Type of feed
• Temperature
• Feed waste
• Additives
• Management

Question 16

Describe phase feeding.

Answer 16

-specific feeds to meet changing requirement of poultry during life
-used for broilers, turkeys, laying hens
-nutrients at lowest cost poss

Question 17

Describe the nutrition for egg production from 0-6 weeks VS 6-20 weeks.

Answer 17

1. Weeks 0-6
   -water & feed in brooder
   -starter ration 20% protein
2. Weeks 6-20
   -grower ration 15% protein
   -developer ration 12% protein after week 14
   -shift from mash to pellet

Question 18

Describe the nutrition for laying hens.

Answer 18

-laying ration 14% protein
-factors affecting feed consumption:
>egg production & size, body size, health, temp
-oyster shell (Ca)
-lower salt to decrease wet droppings
-methionine supplemented

Question 19

Describe induced molting.

Answer 19

-withdrawal of food for 7-14d at end of first egg laying phase
-max egg prod & quality
-inc cage pecking & aggression

Question 20

Describe backyard chickens.

Answer 20

-begin laying at 20 weeks (140d) = ~225egg per yr

Question 21

Describe the differences in feeding turkeys.

Answer 21

-protein level & vit composition

Question 22

Describe feeding turkey poults VS growing turkeys.

Answer 22

1. Turkey poults
   -fed/watered ASAP
   -stress easy
   -prestarter 28% protein or starter 26% (high protein)
   -prestarter = high antibiotics (require VFD)
   >vit, AA, energy high level
2. Growing turkey
   -8-10wk poults raised in confinement or range based
   -sep by sex
   >toms grown to later stage & high protein requirement
   -feed requirement for energy increase & protein decrease

Question 23

Describe turkey diets over time.

Answer 23

-less CP needed as they age
-Feed conversion desired to be 2.75-3.25 pounds feed/pound live weight
-Toms marketed at 18-20 weeks @ live weight of 23-35 pounds

Question 24

Describe duck & geese nutrition.

Answer 24

-rations patterned after broilers
-require high % of niacin than chickens
-ducklings & goslings fed starter diet 22% protein
-ducks finisher diet 15% protein