1. ANFS 421 POULTRY PRODUCTION
PRIMARY BREEDERS

2. U. S. Meat Consumption

3. The Breeders Primary Breeder An independent company.
Genetically develop disease resistant poultry that grows faster on less feed and produces higher yields.
Accomplish this by minimizing the potential loss of breeding integrity of the poultry.
Parent Breeder
Owned by the Integrator
Crosses breeds purchased from a Primary Breeder
Supply Broiler Hatcheries with a constant supply of Hatching Eggs.
Boost Maternal Antibodies for a company’s Poultry Health Program

4. Primary Breeder Companies
Consolidation of the Industry
Heritage Breeders LLC of Perdue Farms
Cobb Vantress of Tyson Foods
Aviagen=Ross and Arbor Acres
Hubbard-ISA of Merial

5. Growth Changes 1920’s Today
4.7 lbs of feed to produce 1 lb of live weight
2.5 lb Bird
Took 18 weeks
25% flock mortality
Today
Less than 2 lbs of feed to produce 1 lbs of live weight
5 lb Bird
Takes 7 weeks
Less than 5% flock mortality

6. Reason for Improvements
Nutrition
Health Programs
Poultry management practices
Housing conditions
Genetics

7. GENETICS Genetic Pyramid 2009 2008 2007 Broilers, Roasters Parent
Grandparent
Great -
Pedigreed
2005
2006
2007
2008
2009

8. The Genetic Puzzle

9. Four Years (Generations) for Changes
Genetics
Four Years (Generations) for Changes
Broilers,
Roasters
Parent
Grandparent
Great -
Pedigreed
2008
9,000
2009
90,000
2010
3 million
2011
105 million
2012
14.2 billion

10. Broiler Processing Changes
1990 % Processed
23% Whole birds
67% Cut-up
10% Further porcessed
1980 % Processed
67% Whole birds
33% Cut-up

11. Genetic Selection Process
Identify industry needs
Define selection traits
Develop a modern pedigree program
Set improvement goals
Evaluate broiler performance
Invest in research

12. Genetic Gains Done at the Pedigree level Where Selections are made
Selection process & Regeneration of birds with superior Genetic Traits
All eggs are identified as to who the father and sometimes mother are. This establishes families
Where Selections are made
Hatchery
Selection Farm
Hen farm.
Paper Selections (Based on family data)

13. Family Establishment

14. Labeling Eggs

15. Organizing Eggs at Pedigree Hatchery

16. Pedigree Hatchery Eggs in the Setting Incubator

17. Pedigree Baskets in the Hatcher

18. Pedigree Baskets Divided

19. Chick Examination

20. Hatchery Selections Color of the chick Leg quality Family size
Down texture
Health
Family Data Recorded
Each chick is line checked

21. Selection Farm

22. Feed Conversion Testing

23. Growth Selection Weight Conformation Skeletal structure
Feed Conversion
Health/Livability
160,000 birds placed- only 35,000 selected
Data is recorded on all birds for family records

24. Broiler Selection Traits
Growth rate
Feed conversion
Livability
Health
Heat resistance
Evisceration yield
Part & meat yield
Carcass fat
Leg & skeletal strength/confirmation
Breast confirmation

25. Example of Desired Weights

26. Blackout Farm Birds arrive at 8 weeks
Must be converted from a Broiler to a Breeder.
Gains are less then .75 lbs. over the period of 13 week
Houses are managed the same as in parent breeders
Birds must be hand fed.

27. Blackout Farm Pens

28. Layer Testing Farm

29. Breeder Selection at Layer Farm
Trap nesting
Every egg identified & recorded in computer
Family egg production
Egg Quality
Best Families moved to Pedigree pens
35,000 birds selected but only 7,000 (20%)=Pedigree. Remainder = foundation stock

30. Layer Farm Pens

31. Layer Farm Biosecurity

32. More Biosecurity

33. High Yield Broiler
It is the breed of choice for producing value-added deboned products based on its meat yield, efficiency, broiler performance, and fillet shape. Optimize grow out and processing performance, achieving the highest eviscerated and breast meat yield of all breed options.

34. Low Cost Broiler
Efficient feed conversion and excellent growth rate provide the competitive advantage of the lowest cost for producers.

35. Free Range Broiler
This broiler has been bred for robust health and well being and is ideally suited to free range and organic systems as well as less intensive indoor production. It is a colored chicken bred from a rustic brown female and white male, giving the broilers distinctive

36. Industry Outlook Annual production is increasing 5% every year.
Further processing of chickens is creating many new markets for poultry
Poultry has become a leader in food safety
All indicators point toward continued increases in per capita consumption.
Exports are increasing.
Dealing with Poor Economy
Competing with Energy Markets for feed ingredients