Modern Livestock and Poultry Production Marketing Poultry and Eggs Unit 38

1. Describe the long-term production and price trends for broilers, eggs, and turkeys. All increased variation All increased variation

2. Describe the seasonal production and price trends for broilers, eggs, and turkeys. Eggs – the price lowered and slowly increased Eggs – the price lowered and slowly increased Broilers – variation Broilers – variation Turkeys – generally stable Turkeys – generally stable

3. Describe the marketing of broilers under contact. 99% of the broilers raised in the U.S are grown under some type of vertical integration contract 99% of the broilers raised in the U.S are grown under some type of vertical integration contract

4. List other methods besides contract that are used to market broilers. Sold live, dressed or ready to cook Sold live, dressed or ready to cook

5. Describe how broilers should be handled just before marketing Shouldn’t be fed 12 hours before Shouldn’t be fed 12 hours before Provided with water Provided with water Not injured Not injured Avoid crowds Avoid crowds

6. List the common methods of marketing turkeys. Fryer or Roaster Turkey Fryer or Roaster Turkey Young turkey Young turkey Yearling turkey Yearling turkey

7. At what age are turkeys usually marketed? Large broad-breasted males, 24 weeks Large broad-breasted males, 24 weeks Large broad-breasted females, 20 weeks Large broad-breasted females, 20 weeks Small/medium – 22 weeks Small/medium – 22 weeks Fryer-roasters, 12 to 13 weeks Fryer-roasters, 12 to 13 weeks Light roasters – 17 to 20 weeks Light roasters – 17 to 20 weeks

8. At what age are ducks usually marketed? 7 to 8 weeks. Or when they have a good finish and are free of pin feathers 7 to 8 weeks. Or when they have a good finish and are free of pin feathers

9. Describe the marketing of geese Geese are usually sold alive off the farm to live- poultry buyers or to processing plants Geese are usually sold alive off the farm to live- poultry buyers or to processing plants

10. Name and Describe the 6 USDA classes of ready to cook chickens 1. Rock Cornish game – 2 lbs or less, less than 5 weeks old 2. Boiler or Fryer – less than 10 weeks 3. Roaster – less than 12 weeks 4. Capon – surgically neutered male less than 4 months 5. Hen, fowl, baking chicken or stewing chicken – adult female 6. Cock or rooster – adult male

11. Name and describe the 4 USDA classes of ready-to-cook turkeys 1. Fryer-roaster turkey – less than 12 weeks 2. Young turkey – under 6 months 3. Yearling turkey – fully matured turkey under 15 months 4. Mature or old turkey – more than 15 months

12. Name the market classes of ready-to-cook ducks and geese Ducks Ducks 1. Duckling – less than 8 weeks 2. Roaster duck – less than 16 weeks 3. Mature/Old Duck – more than 6 months Geese Geese 1. Young goose – immature 2. Matured/ Old Goose – toughed flesh

13. List the factors used for grading ready-to-cook poultry 1. Conformation 2. Fleshing 3. Fat covering 4. Defeathering 5. Exposed Flesh 6. Discolorations 7. Disjointed and broken bones 8. Freezing defects

14. Describe the grading of ready-to- cook poultry A,B,C A,B,C A – sold in retail A – sold in retail B and C – used in processed poultry parts B and C – used in processed poultry parts

15. Methods of Marketing Eggs Vertical integration – same manner as broilers Vertical integration – same manner as broilers Sold to local buyers Sold to local buyers

16. Standards for quality of shell eggs Shell, air cell, white, and yolk Shell, air cell, white, and yolk AA, A, B, Quality AA, A, B, Quality

17. Weight Classes of Shell Eggs Ounces per dozen Ounces per dozen Jumbo – 30 oz. Jumbo – 30 oz. Extra Large – 27 oz. Extra Large – 27 oz. Large – 24 oz. Large – 24 oz. Medium – 21 oz. Medium – 21 oz. Small – 18 oz. Small – 18 oz. Peewee – 15 oz. Peewee – 15 oz.

18. How is interior quality of shell eggs determined? Candling – eggs examined by using high- intensity light

19. What effect does the color of the egg have on its nutritive value? None