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ANSC 212 > Poultry > Flashcards

Poultry Flashcards

1
Q

T/F: dark yolks are healthier

A

False

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2
Q

T/F chicken and turkey meat has added steroids and hormones

A

False

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3
Q

T/F broilers are housed in cages all their life

A

False

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4
Q

T/F eggs with blood spots have embryos

A

False

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5
Q

T/F hen needs a rooster to lay an egg

A

False

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6
Q

T/F chickens can carry COVID

A

False

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7
Q

Poultry definition

A

domestic fowl that produce an economic service to humans

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8
Q

Broiler vs leghorn

A

meat bird vs. table egg production bird

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9
Q

lightest to heaviest meat chickens (3)

A

rock Cornish game hen, broiler, roaster

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10
Q

Pullet definition

A

females prior to sexual maturity
(heifer chicken)

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11
Q

Hen definition

A

females after sexual maturity

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12
Q

newly hatched turkey

A

poult

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13
Q

lightest to heaviest meat categories of turkeys (5)

A

broiler, light hens, heavy hens, light toms, heavy toms

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14
Q

what is pigeon meat called

A

squab

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15
Q

what happens during brooding

A

time of life when supplemental heat is required

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16
Q

rearing stage of life

A

between brooding and reaching sexual maturity

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17
Q

reproductive stage of life

A

birds have reached sexual maturity (meat turkeys and broilers butchered before this)

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18
Q

chicken consumption increasing or decreasing in Canada?

A

increasing

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19
Q

what is not considered part of commercial industry

A

backyard poultry industry

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20
Q

commercial poultry industry excels at… (4)

A

intensification, economies of scale, disease control, precise nutrition

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21
Q

Canada vs. U.S. industry

A

Canada has Market Supply Management System (QUOTA)

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22
Q

advantages of quota (4)

A

small amount of import and export, maintains family farms, steady income for producers, no major surplus or shortages

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23
Q

disadvantages of quota (3)

A

must purchase quota to get into commercial production, product more expensive for consumers, difficult to get into ($$)

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24
Q

Vertical integration

A

most of all the steps in production owned by large company

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25
Q

how are genetics controlled

A

by primary breeder groups, provide genetics worldwide

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26
Q

role of primary breeder groups (4)

A

genetic selection, technical assistance for producers, multiplication of stock, hybrid vigor

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27
Q

how many primary breeder groups for broilers, turkeys, laying hens

A

2, 2, 4

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28
Q

why are all commercial birds 4 way breed crosses

A

to protect the genetics

29
Q

order of chicken digestive system (5)

A

crop, proventriculus, ventriculus/gizzard, small intestine (duodenum, jejunum, ileum), ceca

30
Q

nutrient density and feed form depends on:

A

meat and egg production

31
Q

kinds of feed forms (3)

A

pellets, crumbles, mash

32
Q

advantages of pellets and crumbles (5)

A

increase body weight gain, less waste, can kill some bacteria, increases palatability and digestibility, cannot pick out pieces

33
Q

advantages of mash feeds

A

keep body weight gain lower, reduced processing cost, can be done on-farm

34
Q

basic ingredients in poultry nutrition (3)

A

energy, protein, minerals/vitamins

35
Q

specific nutrient requirements based on…

A

end product of birds
meat: energy and protein for muscle
eggs: calcium and phosphorus for shells

36
Q

feed and water delivery to birds is __

A

automated

37
Q

most poultry houses totally controlled for __ (4)

A

temperature, humidity, ventilation, light

38
Q

egg collection and manure removal in housing is

A

automated

38
Q

alternatives to conventional cages (2)

A

enriched cages, cage-free systems

38
Q

conventional cages

A

been used since 1930’s but they are phasing out due to welfare

38
Q

what is provided in enriched cages (4)

A

nesting areas, perches, dustbathing systems, more space

39
Q

major components of hen house (4)

A

ventilation, lights, feeders, waterers

40
Q

T/F broilers and turkeys are all free run birds

A

True

41
Q

major components on broiler house (5)

A

ventilation, lights, feeders, waterers, litter

42
Q

biosecurity is __

A

prevention of disease rather than control

43
Q

factors in disease control (5)

A

all-in all-out, monitoring who comes in, location of farm, purchase of chicks from reputable hatcheries, cleaning/disinfecting

44
Q

what does precocial mean

A

hatch with feathery stuff, ready to RIP

45
Q

prior to incubation eggs can be stored at what temp + humidity for how long

A

10-18 degrees Celsius, 70-80% humidity, for 1-7 days

46
Q

egg tooth

A

sharp point on beak to break out of shell

47
Q

how often and why turn eggs

A

minimum 8x per day, to keep yolk from sticking to shell

48
Q

egg orientation during incubation

A

incubate small end down to avoid chick malposition, on side to hatch

49
Q

egg remover function + advantages

A

uses candling to remove nonviable eggs, reduces processing/cleaning time at hatchery

50
Q

shortest to longest incubation times (4)

A

chicken, turkey/duck, geese

50
Q

infrared light treatment on chicks

A

to dull beak, reduces cannibalism

51
Q

national/provincial board

A

Chicken Farmers of Canada/Sask

52
Q

broiler unit generally run as

A

all-in all-out units on an 8 week cycle (6.5 cycles per year)

53
Q

how long till broiler chickens reach market

A

30-49 days (do not reach sexual maturity)

54
Q

spread of chicks can help determine

A

temp and drafts

55
Q

what does loading out refer to

A

shipment of broilers to processing plant (at night, slaughter in morning)

56
Q

2 target broiler weights in Canada

A

1.75 and 2.5 kg

57
Q

Broiler Grades

A

Grade A: good to go
Utility: put into processes chicken products

58
Q

how many turkey producers in Sask

A

10, one slaughter plant

59
Q

poult

A

newly hatched turkey

60
Q

young tom

A

juvenile male

61
Q

young turkey hen

A

juvenile female

62
Q

turkey tom

A

mature male

63
Q

turkey hen

A

mature female

64
Q

why are commercial turkeys white

A

no color leeching from feathers into meat

65
Q

how turkeys are bred

A

ALL artificial insemination

ANSC 212 (14 decks)

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