Mickey A. Latour Managing Small Organic Poultry Flocks

Topics: Choosing and obtaining Poultry Organic Poultry Diets Small Scale Housing Managing Organic Poultry Small Scale Processing Sources

Selecting a Bird Weather/housing conditions Type of production: Meat Fast-growing Final Carcass weight Specialty birds Layers Egg color (Brown, White, Other) Total Egg Production Egg Size Produced

Examples of genetic sources: Local Hatcheries/Fanciers Short shipping distance Pick up yourself Poultry Connection Hatchery List chery.html chery.html The Poultry Press Ads Major Hatcheries Long Shipping Distance For more information on finding a chick source and selecting a breed see:

Selecting a Bird Weather/housing conditions Type of production: Meat Fast-growing Final Carcass weight Specialty birds Layers Egg color (Brown, White, Other) Total Egg Production Egg Size Produced

What should be in the ration? Based on: Species Duck Layer Broiler Turkey Breed Desired Production Fast/slow growing Final weight Egg production Exhibition

Housing Location Be aware of codes and restrictions Size will be determined by bird numbers Consider drainage, accessibility to electric and water Fencing, weather needs Consider bird death disposal Litter choices Types: Free Range Moveable “Chicken trailers” Completely Enclosed Operations

Free Range Operations Exposure to predators Allows birds to express natural behaviors Types: Fenced free range Open free range Truly Organic? How do you know what birds are eating?

“Chicken Trailers” Very Small Operations Small, moveable housing Often used in gardening to add soil value Limitations of volume

Chicken trailer (mobile)

Enclosed Operations Easier to manage Controlled environment Ventilation/Lighting Protection from predators Limits bird activities

Eggs How to properly clean eggs jsp?publicationId=798 jsp?publicationId=798

Processing Poultry and Egg Grading

Regulations (7.) Very Small Producer (Regulation c) Provisions for slaughtering own birds if<1000/yr directly to consumer not exceeding 750lbs Also allows for live poultry mart at retail store with birds processed to consumer’s instructions No sales to HRI Still need local health department sanction (

Introduction 1. Birds should be fasted 12-hours before slaughter. 2. Be sure to allocate enough time to get water hot enough for scalding. 3. Make sure plenty of ice/cooling equipment is on-hand following processing.

HOME PROCESSING Killing and bleeding out Cone works well – can make your own Inside cut (?) Better not to cut head off Let bleed out well

HOME PROCESSING Scalding Hard scald F30-60 sec Sub scald F30-75 sec Semi scald F30-75 sec 4 parts boiling water to 3 parts cold water gives about 135 F

HOME PROCESSING Picking Singeing

HOME PROCESSING Cut off shanks, head, oil gland Slit skin down back of neck

HOME PROCESSING Remove tracheae, loosen crop, remove crop Remove neck Move to other end of bird!

HOME PROCESSING J-cut Easier Quicker For both, need to cut around vent without cutting intestine

HOME PROCESSING Bring everything out! Intestines, gizzard, liver, heart, lungs, reproductive organs, (kidneys) Save gizzard, liver, heart, (neck) Lung rake

HOME PROCESSING Empty gizzard, remove lining Clean everything well Chill as soon as possible Best to chill overnight before cooking or cutting up

Carcass Quality

Carcass Grading There are four different grades that carcasses are given and they are: A B C No Grade

Defects in a Poultry Carcass AB No broken bones No skin tears more than ¼ inch on a meaty part No cuts longer than 1 ½ inches on a non-meaty part 1 disjointed bone Missing both wing tips 2 Disjointed bones One broken bone One cut longer than ¼ of an inch on a meaty part A cut longer than 1 ½ inches on a non-meaty part Missing one or both wing portions and wing tips

Defects in a Poultry Carcass CNo Grade Two or more broken bones One or more broken protruding bone More than 1/3 of a part exposed flesh A cut down the back portion more than half way to the hips Missing one or both wings Cut out wider than the base of the tail head Missing an appreciable amount of meat on a meaty part If there is a cut down the back that is passed the hip joints

Poultry Parts Back Thigh Thigh with back Wing Portion Drumstick Front half Rear half Leg Leg quarter Breast quarter Breast quarter without wing Breast with ribs Boneless skinless breast Boneless skinless drum Wishbone Boneless skinless thigh Tenderloin

Packaging

Factors when grading Egg Quality Interior Egg Quality & Exterior Egg Quality

Avian Influenza Avian influenza is an infection caused by avian (bird) influenza (flu) viruses. Infected birds shed influenza virus in their saliva, nasal secretions, and feces. Infection with avian influenza viruses in domestic poultry causes two main forms of disease that are distinguished by low and high extremes of virulence. Known affected areas s.aspx s.aspx

What can be done? Avoid bird to bird contact outside of your operation. Keep everything clean Do not haul disease home, avoid problem areas. Do not risk disease potential by borrowing items from neighbors to take care of birds. Know the warning signs (sudden increase bird lost, poor appetite, drop in egg production, swelling around the eyes, neck and head) Sick birds can be reported (local state veterinarian)