Poultry Science

Written Exam You will be given a written exam on technical questions about raising poultry. A sample test will be given to see who goes on the trip to District Eliminations.

Live Poultry Class 1 Eight meat-type cockerels (keep/cull) for broiler breeder selection.

Cull Birds with deformities. Birds that look drowsy or sick. Birds that are smaller, because they are going to be used for meat production.

Cull

Keep/Cull Broiler Breeder 1-1

Keep/Cull Broiler Breeder 1-2

Keep/Cull Broiler Breeder 1-3

Keep/Cull Broiler Breeder 1-4

Keep/Cull Broiler Breeder 1-5

Keep/Cull Broiler Breeder 1-6

Keep/Cull Broiler Breeder 1-7

Keep/Cull Broiler Breeder 1-8

O Class 1 Card Write in your name Write in your chapter’s name 3. Circle the appropriate number 4. Write in the birds to keep 5. Write in the birds to cull Enterprise O 1 4 5 7 2 3 6 8

Live Poultry Class 2 Eight meat-type pullets (keep/cull) for broiler breeder selection.

Keep/Cull Broiler Breeder 2-1

Keep/Cull Broiler Breeder 2-2

Keep/Cull Broiler Breeder 2-3

Keep/Cull Broiler Breeder 2-4

Keep/Cull Broiler Breeder 2-5

Keep/Cull Broiler Breeder 2-6

Keep/Cull Broiler Breeder 2-7

Keep/Cull Broiler Breeder 2-8

Class 2 Card Your Name Enterprise O 2 4 1 7 5 3 6 8

Class 3 Four post production egg-type hens for placing. The more ragged looking the hen, the better the layer. Look for hen that is in molt (losing old and gaining new feathers; means no eggs) Look for yellowing around eyes, feet and legs.(less yellow, more eggs produced)

Laying Hens Yellowing

Laying Hens Class

Laying Hen 1

Laying Hen 2

Laying Hen 3

Laying Hen 4 Placement of Class – 3 – 1 – 4 – 2

Class 3 Card Your Name Enterprise O 3 1 4 2

Carcass Quality Grade What is a ready to cook poultry carcass? A carcass with head, feet, feathers, and viscera (guts) removed, which is deemed wholesome for human consumption (ready to pop in the oven).

USDA RTC carcass grades Grades are A, B, and C Objectives of RTC carcass grading: 1. Evaluate carcasses for a variety of factors which affect carcass quality. 2. Segregate the best quality carcasses from the worst quality carcasses. 3. Determine a USDA RTC carcass grade based on quality standards.

Factors Which Affect Carcass Grade exposed flesh missing parts disjointed and broken bones discolorations (stains or bruises) conformation fleshing fat covering freezing defects

Reference Summary of Specifications For Standards Of Quality For Individual Carcasses and Parts Gives Quality Standards for Grades A, B, and C.

Ten Broiler Carcasses – Class 4

1 Grade B - because of the exposed flesh on the breast. Greater than 1 ½”

2 Grade B - because of the exposed flesh on the breast. Greater than 1 ½”

3 Grade B – because of exposed flesh and discoloration in the legs.

4 Grade A

5 Grade C – because there is no limit on amount of exposed meat. Wing tips can be missing from the carcass. No other faults with this carcass.

6 Grade B – because of mutilation and bruising (blue color in meat)

7 Grade B – because of the exposed flesh.

8 Grade A

9 Grade A

10 Grade B – because of exposed flesh, and mutilation (disjointed or broken bones).

Class 4 Card Your Name Enterprise x

Class 5 – Four Broiler Carcasses for Placing Place using the same guidelines for grading carcasses. Place in order of best to worst. Ex. 2, 3, 4, 1

Broiler Carcasses for Placing

1

2

3

4

Class 5 Card Your Name Enterprise O 4 2 1 3

Class 6 – Four One Dozen Cartons of eggs for placing Place eggs according to size, shape, color, cleanliness, smoothness, and uniformity. The carton with the most “bad” eggs goes last.

Egg – irregular shaped

Egg – Blood Stained

Egg – Calcium Deposit

Egg – Shell Defect

Egg - Stained

Class 6 – Egg Carton Placing

Class 6 – No. 1

Class 6 – No. 2

Class 6 – No. 3

Class 6 – No. 4 Placing – 2, 3, 4, 1

Class 6 Card Your Name Enterprise O 2 3 4 1

Class 7 – Four Further-Processed Poultry Meat Products Each participant will place a class of four further-processed poultry meat products (e.g., precooked, breaded chicken patties, tenders, or nuggets). Criteria for placing will be batter/breading texture and color, meat color and texture, appropriateness of shape and size, and evidence of foreign material. Participants may not touch any product; doing so will result in disqualification.

Class 7 – Four breaded pre-cooked patties

Class 7 - 1

Class 7 - 2

Class 7 - 3

Class 7 - 4 Placing – 3, 2, 4, 1

Class 7 Card Your Name Enterprise O 3 2 4 1

Class 8 – Ten Poultry Carcass Parts for Identification Each participant will identify ten poultry parts. Poultry parts to be identified will be randomly selected

Class 8 – Part 1 Wing

Class 8 – Part 2 Gizzard

Class 8 – Part 3 Brest Tenderloin

Class 8 – Part 4 Drumette

Class 8 – Part 5 Skinless, Boneless Thigh

Class 8 – Part 6 Breast Quarter Without Wing

Class 8 – Part 7 Wing Mid-Joint

Class 8 – Part 8 Liver

Class 8 – Part 9 Boneless, skinless breast half

Class 8 – Part 10 Leg

Class 8 Card Your Name Enterprise 23 27 14 24 20 13 25 26 11 17