2. WHAT ARE YOU LEARNING? ID breeds of economically important animals Husbandry and Mangement practices for Industrial animals

3. Know Understand Do! Know Poultry Types Basic Anatomy Management Practices Understand Poultry desired Characteristics Internal and External Anatomy Vertical Integration Do ID Breeds Outline egg production Outline Integration model

4. Key Learning: Poultry Production  Unit EQ: Why is the poultry industry a successful industrial model? Concept : Management Lesson EQ: What is vertical intergration? Vocab Vertical Integration, Beak Trimming Concept : Anatomy Lesson EQ: How are poultry manipulated for production? Vocab Spur, Cloaca Concept Breeds and Types Lesson EQ: What are purposes of poultry? Vocab Egg Laying, Meat, Dual Purpose, Ratites

5.  Students will:  Identify major breeds of chicken and minor breeds of poultry  Describe characteristics of each breed  Identify breed purpose

6.  What are purposes of poultry? (think terminology)

7.  Fowl (birds) raised on farms and used as food

8.  High protein  Low fat  Economical to eat  2nd in consumption only to beef

9.  Meat- Plymouth Rock  Feathers- Peafowl  Eggs- Leghorn  Showing- White Crested Black Polish

10. Dual Purpose Meat Purpose Fancy/Ornamental Table Egg Laying

11.  Weighs: 4 lbs. to 6 lbs.  Egg Shell Color: White.  Use: An egg-type chicken.  Origin: city of Leghorn, Italy.

12. Characteristics: A small, noisy bird, known for being all white in color  The most numerous breed.

13.  Standard Weight: 5 ½ lbs to 8 ½ lbs.  Egg Shell Color: Brown

14.  Use: Egg production, and meat (Dual Purpose)  Origin: Massachusetts and Rhode Island.

15.  Recognized for its long wattle and head plumage  Originated in Poland

16. Can only see forwards and downwards  Considered ornamental/fa ncy

17.  Famous for its fighting skills during the revolutionary war.

18.  Delaware’s regiment was nicknamed “The Blue Hen Chickens”  Not a “TRUE” breed  University of Delaware’s mascot  UD has one of the only remaining pure bred flocks

19.  Any breed of chicken raised specifically for meat. (Typically Plymouth Rocks)  Grown to specific weight and age.  Between 5-12 weeks in age. Average is 7 wks from egg to processing  Selected to gain lean (no fat) weight quickly

20.  Most common widespread goose in America is the Canadian Goose  A group of geese is called a gaggle  Hunted for sport. Meat and feathers are used  Large waterfowl in between a swan and ducks.

21.  Very heavy birds (40-60 lbs)  Wild Turkeys hunted for sport. Meat is more “gamey”, weigh less than industry birds  Selectively bred for large size

22. All industry produced turkeys bred for meat must be artificially inseminated because they are so large!

23.  Produce eggs, meat, and feathers (down feathers)  All duck breeds are descendants of wild mallard  China is top duck market

24.  Used for meat, eggs  Normally eaten meat and bones  Wild Quail that has fed on hemlock, can be toxic to consume causing kidney failure

25.  Flightless !!!  Birds in this group include; ostrich, emu and kiwi  Ostrich and emus used for eggs and medicinal purposes  Emu oil provides health benefits for painful joints and bruises  Emu’s cannot walk backwards

26.  Put your name and the date on the top.  Define the following words:  Poultry  Dual Purpose (give breed example)  Table Egg Laying (give breed example)  Fancy/ Ornamental (give breed example)  Meat Purpose (give breed example)  Broiler  Gaggle  Ratites

27.  This is how you play!  Each student will be given a type of bird.  You must guess what type of bird your partner is, only by asking 3 yes or no questions  You’re only allowed to guess once. If your guess is wrong, you must move on to another partner.  After guessing it correctly, your partner will give you a piece of a chicken.  To win: Collect ALL pieces of your type of bird, put them together, and give the characteristics of that animal.

28. Library Project Directions: Choose a poultry breed not discussed in class. Provide a picture to the teacher (chosen from the internet) to be posted on the screen while you present.

29. Library Project Compile a profile of your bird. Include: Origin Color characteristics Average Size Purpose Product from or by the animal Fun Fact

30. Please Follow along with your worksheet provided

31.  Label the major parts of poultry anatomy  Explain the purpose of specific anatomical differences in digestion anatomy.  Discuss the general reproductive anatomy of a hen.

32.  How are poultry manipulated for production?

33. What do you call a mature male? Rooster What do you call a mature female? Hen What do you call a young female? Pullet What do you call a castrated male? Capon Chickens [Hatch] (they are not “born”)

37.  Crop- food storage  Birds are prey animals. Need to “eat and run”  Gizzard- grinds food  Birds don’t have teeth. Gizzard is muscular organ that contains grit (stones) to help grind food  Proventriculus  Secretes digestive enzymes to break down food  Cloaca  Vent when poop and eggs are expelled

40.  Hens only lay legs NOT ROOSTERS  Male reproductive organs are located inside the bird  Temperature regulation EXTRA important to prevent infertility  Spaying a chicken = difficult ▪ Therefore: Capons are mainly for religious purposes

42.  How have birds adapted ?  Hollow bones = light weight  Keeled sternum= lower center of gravity and large bone provide extra large pectoral muscle attachments ▪ WE EAT THE PECTORAL (breast) muscle in chickens!  Fused wrists and bones ▪ Give wings their shape ▪ We EAT the wings. Two types  Drumstick and double bone wing

43.  Add these to your list and Define the following words:  Spurs Primary Feathers  CropGizzard  Cloaca

45.  Egg hatching Video  http://www.youtube.com/watch?v=PY Lm3SK_vRE http://www.youtube.com/watch?v=PY Lm3SK_vRE

46.  Label the basic anatomical parts of the egg, and reproductive system of the hen  Explain the process of gestation within the egg.  Discuss the process of fertilization and egg development.  Understand the importance and purpose of gestation.  Define the process of incubation and its importance.

47.  Egg- the female germ cell.  The egg becomes the embryo.  Avian egg- bird eggs.

48.  It includes the following: ▪ Shell ▪ Shell membranes ▪ Albumen ▪ Yolk  Together they protect and nourish.

49.  1.Ovulation- release of mature yolk from the ovary.  2.Infundibulum- receives the yolk, about 15 minutes spent.

50.  3.Yolk moves into magnum 50% of albumen is added. Takes 3 hours.  4.Spends 1.5 hours in the Isthmus. Shell membranes added.  5. Total process takes about 24 hours

51. Egg Formation

52. 1. Shell- hard outer surface; calcium 1.Shell has pores to allow loss of CO2, moisture.

53. 2. Shell membranes- there are two one next to the shell, and surrounding albumen, yolk. a. Known as Inner and Outer Membrane

54. 3. Air Cell- air space between two shell membranes. 4. Albumen- egg white. 5. Yolk- true egg, if fertilized become embryo.

56. Germinal DISC

57. How does the yolk sac change throughout gestation?

58. Artificially keeping an egg warm until hatching= incubation Completed in an incubator- artificially heated container. Gestation period: approximately 3 weeks

59. The incubator must be kept at a certain temperature range 99 to 103 F. Eggs must be turned while incubating -Why do we turn eggs during incubation??

60. -Temperature = 92-95 degrees under light, 70-75 deg in house -Decrease temp. 5 degrees / week until 60 degrees MUST REGULATE TEMP! -If chicks are huddled together under light = too cold -If none are under light = too hot -Should be scattered -Teach how to drink right away

61.  Define the following words:  OvumAlbumen  GestationYolk Sac  Incubation

63.  What do you see in this picture? What is happening?

64.  Mammals:  Young developing within the mother  Mother provides nourishment (milk)  Avian:  Young develop outside the mother (hen)  Mother does not provide nourishment

65.  1. Male places sperm in oviduct of female  2. Male papillae places sperm in the cloacal wall of female 

66.  3. Sperm move up the oviduct to the funnel where the egg is fertilized  4. Sperm cells remain in oviduct 2-3 weeks after mating

67.  5. Sperm have full fertilizing ability for about 6 days  6. After then - ability of sperm to fertilize egg is decreased

68.  7. After germimal disc on yolk is fertilized it moves through the tract where the rest of the egg is added  8. Egg is laid - embryo grows inside the shell

69. 1. Draw the fertilization process of chickens in your groups. - Include amount of time the sperm takes to travel through the system. -Include all 8 steps. Be CREATIVE! For example, make a cartoon or skit !

71.  http://www.youtube.com/watch?v=My HNfyL2ruQ http://www.youtube.com/watch?v=My HNfyL2ruQ

72.  Describe required management practices and their purpose in poultry health.  Evaluate basic parts of poultry nutrition.  Define vaccinations and their purpose within the poultry industry. 

73. -Do not over crowd young or adult birds ALL Birds have a minimum space requirement as highlighted by the USDA EXAMPLE:CHICK-Space requirements:  10 square inches / chick under light  25 square inches / chick house space  Chicks shouldn’t be allowed to get more than 3 ft away from light

74.  Debeaking: remove 1/3 of the top beak and a small part of the bottom (prevent cannibalism)  at 6-8 days old  Controversial practice. 15-20 birds per minute. This fast pace sometimes results in inappropriate cuts causing excessive bleeding  Vaccinate (hatchery can do this)  Sprays, shots, eye drops

75.  Requirements:  Heaters  Radiant =heat the litter and items in the house. Not the air. More efficient  Thermometers  Electronically hooked to emergency back up systems. Regular mercury thermometer for back up  Feeding system  Always filled, but no wasteful spilling  Litter  Low dust, absorbent

76.  Requirements Continued:  Humidity  Prevents dusty conditions, heat regulation more effective, decreases stress (too dry = stress)  Watering system  No spilling, sanitary!, monitored with meter  Alarm systems  Prevent unhealthy and stressful conditions  Standby equipment  Ready for power or other emergency, prevents losses (deaths)

78. Lighting: birds naturally reproduce in spring, simulate spring, chickens molt (shed feathers) production increases

80.  Water: MOST IMPORTANT nutrient  Birds need this to aide in digestion and temperature regulation  Protein  Build muscle quickly  Carbohydrates and fats  Energy  Minerals and Vitamins  proper growth and development  Feed Additives:  Marigold petals: provide yellow tint to chicken skin. Marketed by Perdue chicken as “healthier”. NO health benefits for yellow skinned chicken but public bought in

81. Marek’s Disease: vaccine given in ovo Symptoms include : paralysis, blindness, gasping Infectious bronchitis: caused by a virus. Prevented through vaccination Symptoms include gasping, decreased feed intake, soft egg shells

82. Vaccination methods

83.  Security measures taken to prevent the spread of disease

84.  Define the following words:  LitterMarek’s disease  Vaccination Biosecurity  Infectious Bronchitis

86.  What type of management practices do you think are used in this photo?

87.  Define vertical integration.  Label major parts of the poultry industry.  Summarize the main processes in poultry product production.

88.  How does vertical integration help chicken producers?

89.  Over 90% of eggs produced are by layers in cages.  The most common grouping is four hens per cage.  Controversial practice because many birds become over crowded, never spread their wings, and are injured by cage or other birds

90.  -Most eggs sold in the U.S. are white.  Produced by what type of bird?  -In large scale commercial operations, lighting is used to stimulate the hormonal activity of the hens to increase their production of eggs.  They produce eggs naturally when the days are longer than the nights.  Most operations allow 14 - 15 hours of light per day

91.  Collect eggs 2-3 times per day (if hot)  Wash eggs immediately in warm water  Sprayed with protective coding to maintain freshness  Refrigerate  Production Goal: 4 lbs feed / dozen eggs  Hens produce 7 eggs / 10 days

92. -Eggs are coated with a thin coat of mineral oil to prevent carbon dioxide from escaping from within the egg. -Eggs are graded according to size and checked for cracks and interior spots by candling.

93.  Market at 4 1/2 lbs for males, 3 1/2 lbs for females (about 8 weeks)  2.1 lbs feed / lb of gain  This rate of gain can cause health issues like “flopping”  Down birds fall under their own weight. Bone structure cannot keep up with weight gain of meat

94.  Most are white  Colored birds have pigmentation spots in their skin which is undesirable to the consumer  Kept to certain age, based on weight  ALL IN ALL OUT

95. 1. All birds are hatched at same time 2. Grow together at same general rate 3. All sent to slaughter at same time 4. Entire house disinfected and cleaned 5. New “generation” brought in

96.  Definition: Several steps in production, from raw materials to final product, are controlled by company or owner.

97. Vertical Integration

98. Define the following words: Vertical Integration

99.  Draw on a poster with your group a representation on vertical integration.  Label each segment (grain mill, slaughter house etc)

100.  Agronomy Sales  Shift supervisor  Seed Production  Grain Operations  Farm Marketer  Feed Mill Manager  Plant Manager Waste Water Supervisor Barn Supervisor www.mrpoultry.com/opport unities.html

102.  Modern Livestock & Poultry Production 5 th Edition. By James Gillespie.  Oklahoma State University- Animal Science department.  http://www.ca.uky.edu/agripedia