Selection of Poultry Chapter 35

Objectives Describe the nature of the poultry industry Identify common breeds of poultry Explain the selection of poultry for production

The Poultry Industry Types of Enterprises Most poultry raised in large commercial operations Three important factors for success Proper feeding Good management Sanitation

The Poultry Industry (cont.) Types of Enterprises (cont.) Three general types of chicken enterprises Egg production Broiler production Raising replacement pullets Turkeys, ducks, and geese are usually raised for meat production Vertical integration common in poultry industry

The Poultry Industry (cont.) Numbers and Trends in Production and Consumption Number of laying farms has decreased Size of laying houses has increased Much of egg production is done in large commercial operations Annual egg production increased significantly since 1970

The Poultry Industry (cont.) Numbers and Trends in Production and Consumption (cont.) Production of broilers increased five times since 1970 Per-person consumption of chickens has significantly increased Turkey production and consumption are also on the rise

The Poultry Industry (cont.) Numbers and Trends in Production and Consumption (cont.) Between 25 and 35 million ducks raised commercially on annual basis The duck industry is based mostly in the Midwest (large amount in Indiana) About 350,000 geese are processed a year

The Poultry Industry (cont.) Advantages of Raising Poultry High feed efficiency Fast return on investment Income spread throughout year High return compared to feed costs Low land requirements Adaptability to small, large enterprises Highly mechanical

The Poultry Industry (cont.) Disadvantages of Raising Poultry Diseases, parasites Need for high-level management ability Large amounts of capital for large enterprises Zoning issues High death losses due to predators, stampeding High quality control Careful marketing required High volume required for good profit Problems with waste disposal and odor

Breeds of Poultry Breed Variety Type Group of related fowls that breed true to a number of given traits Variety Based on traits such as color of plumage and type of comb Type Purpose for which poultry are bred

Breeds of Poultry (cont.) There are four classes used for chicken identification Mediterranean American English Asiatic

Breeds of Poultry (cont.) Chickens Leghorns and their hybrids are white egg producers Most egg-producing flocks are made of White Leghorn crosses Rhode Island Reds, New Hampshires, and Barred Plymouth Rocks are brown egg producers

Breeds of Poultry (cont.) Chickens (cont.) Brown egg layers large in size, have higher feed costs per dozen eggs produced Dual-purpose breeds are used for egg and meat production Not as efficient as breeds bred for single purpose

Breeds of Poultry (cont.) Chickens (cont.) Commercial crosses bred for meat production are typically used for broiler production Common cross is White Plymouth Rock Females mated to Cornish Males Low rate of egg lay, highly efficient meat producers Bantams: small chickens used for show, pets Most are of the same breeds as the larger chickens

Breeds of Poultry (cont.) Turkeys The American Standard of Perfection recognizes one breed of turkey A number of varieties of turkeys exist Broad Breasted Bronze Broad Breasted Large White (most commonly raised meat turkey) Beltsville Small White

Breeds of Poultry (cont.) Ducks Best breeds for meat production are White Pekin Aylesbury Muscovy Best egg-laying breeds are Khaki Campbell Indian Runner

Breeds of Poultry (cont.) Geese Five common breeds found in U.S. Toulouse Embden Chinese Pilgrim African

Sources of Chickens Commercial hatcheries responsible for almost all chicken production in U.S. Obtain hatching eggs from foundation breeders under contract Commercial egg, meat producers buy chicks or started pullets from hatchery

Sources of Chickens (cont.) Small farm flock owners obtain chickens from Hatchery as day-old chicks Grower who produces ready-to-lay pullets Second-year layers from a commercial flock Day-old chicks bought as straight-run or sexed chicks

Sources of Chickens (cont.) Started chickens may be available from grower who specializes Most commercial flocks of laying hens replaced after 12 to 15 months Orders for chicks from hatcheries should be placed several weeks before birds are to be delivered

Culling Chickens Process of removing undesirable chickens from the flock Small farm flocks can be improved by a regular culling program Large commercial flocks usually not culled Culling not as necessary during first 8 to 9 months of laying

Culling Chickens (cont.) When culling birds for egg production, consider Present production Past production Rate of production Hen should be examined properly when making culling decisions

Sources of Turkeys Should come from flocks free of disease Turkey flocks can be started with Hatching eggs Day-old poults Started poults Most growers buy started poults 7 to 8 weeks old

Sources of Ducks Production of meat-type breeding stock is specialized business Breeders separated from market flocks at about 6 to 7 weeks of age Eggs must be carefully handled to maintain hatchability Artificial incubators can be used

Sources of Geese Secured as day-old goslings from a hatchery Incubated by artificial means in same manner as ducks Geese eggs require 28 days for incubation