1. Selection of Poultry
Chapter 35

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

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

4. 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

5. 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

6. 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

7. 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

8. 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

9. 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

10. 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

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

12. 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

13. 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

14. 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

15. 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

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

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

18. 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

19. 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

20. 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

21. 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

22. 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

23. 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

24. 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

25. 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