Poultry Deep

Front 1

Poultry product

Back 1

Carcasses

Nuggets

Frankfurter

Front 2

Properties of poultry

Back 2

i} increasing world-wide consumption of poultry

ii}Good source of protein

iii} Excellent source of Amino acid

iv} it is palatable, tender and digestible

v} Chicken are the main form of consumed poultry

vi} Per capital consumption of broiler is 43 kg.

Front 3

Benefits of poultry industry

Back 3

1- Dynamic

2- Short period for growth

3- Adjust rapidly to the changing economic factors i.e feed and cost

4- Inexpensive protein source

5- Eggs have a high nutrient density.

6- Eggs contains essential Amino acids, many minerals and all required vitamins except vit C

7- Protein of high quality

8- Layers provide a continuous food source.

Front 4

Mating systems

Back 4

1- Pen mating

2- Stud mating

3- Artificial insemination

Front 5

Pen mating

Back 5

One male is mated with a small flock of female

Front 6

Stud mating

Back 6

One female mated with one male

Front 7

Artificial insemination

Back 7

veterinary procedure of injecting semen into the vagina or uterus.

Used in 🦃 turkey reproduction.

Front 8

Egg storage conditions

Back 8

Temperature: 60°F and

Humidity: 75%

To prevent delayed embryo growth and prevent moisture loss.

Front 9

Factors to consider during incubation

Back 9

1- Relative humidity

2- Temperature flactuation

3- Ventilation

Front 10

Testing fertility, how?

Back 10

By candling them at 4-7 days of incubation.

Front 11

Poultry factors that pose challenges to producers during nutrition.

Back 11

1- More rapid digestion

2- Higher metabolic rates

3- Faster respiration and circulation

4- Higher body temperature. 107°F

Hint 11

Poultry have

Front 12

Challenges to poultry health

Back 12

Rickets

Fowl cholerae

Mycoplasmosis

Front 13

Rickets

Back 13

Abnormal bone development.

Deficiency of Ca / P and inadequate vitamin D.

Front 14

Fowl cholerae

Back 14

Bacterial infection caused by Pasteurella Multocida

Occur in both chicken 🐔 and turkey 🦃

Signs

Decreased appetite

Weight loss

Diarrhoea

Depression

Front 15

Mycoplasmosis

Back 15

Mycoplasma gallisepticum causes chronic respiratory disease.

Front 16

Nutritive benefits of poultry to human

Back 16

1- High nutrient density (eggs)

2- All essential Amino acids (eggs)

3- Protein of high quality

Front 17

Components of an egg.

Back 17

Shell

Shell membrane

Albumen or white

Yolk

Front 18

Diagram of an egg

Back 18

Front 19

Composition of an egg

Back 19

Shell 11%

Albumen 58%

Yolk 31%

Front 20

By-product feeds fed to poultry

Back 20

Blood meal

Fish meal

Meat and bone

Distilled grains

Front 21

Characteristics to look for when examining hen

Back 21

1- Bleaching of yellow pigment in the shanks, feet and beak

2- Abdomen condition and capacity

3- Plumage conditions and rate of molt of the wing primaries

4- Vigor and vitality

5- Head characteristics

Front 22

Layers

Back 22

1- Abdomen of a layer is wide, soft as it packs fat

2- Pelvic bones are thin and flexible

3- Vent is moist, large and oblong in shape

Front 23

Non Layers

Back 23

1- Hard, narrow and contracted

2- Pelvic bones are thick and rigid

3- Vent has some moisture but is small and round in shape.

Front 24

Safe handling includes;

Back 24

1- Prevent cross contamination

2- Chill to 4°C

3- Keep poultry cold (4°C) or frozen (-20°C) during transportation

Front 25

Advantages of stunning

Back 25

1- Minimize pain during and after neck cutting

2- Minimize distress, that could occur during bleed out.

3- Allow neck cutting to be performed easily.

4- Prevent convulsions in unstained birds.

Front 26

Methods of sticking

Back 26

1- Manually using knife

2- Slaughtering cone

3- Box method

Front 27

Manually using the knife

Back 27

Cut made to the central side of the neck up to the ear and jagular vein is cut.

Front 28

Slaughtering cone

Back 28

Bird dipped in revolving cone with sharp end.

Front 29

Box method

Back 29

Birds are passes through the box with a rotating knife at the other end. 🐦

Front 30

Scalding

Back 30

Process of dipping the bird in hit water to facilitate the removal of hair follicle.

- Water is heated to 125 - 150°F

Front 31

Scaling waters can be heated by

Back 31

1- Direct injected steam

2- Low pressure steam

3- Hot water.

Front 32

Picking or plucking

Back 32

Feather removal from the skin of birds.

Can be done by;

1- Hand picking

2- Use of the knife with blunt edge.

3- Mechanical method

Front 33

Evisceration

Back 33

Removal of Internal organs or inedible viscera which consists of spleen, esophagus, lungs, intestines and reproductive organs.

Front 34

Edible viscera includes.

Back 34

Heart

Liver

Gizzards

Front 35

Rapid increase in poultry in mid 2000's due to?

Back 35

1- Cost advantage

2- Convenient or added value products

3- Fast foods

4- Nutritional and healthy consciousness

Front 36

Factors for efficiency of poultry processing

Back 36

1- Bird uniformity

2- Logistical coordination of carcass flow and production line.

Front 37

Shackling

Back 37

Hanging birds to a processing line

Front 38

Stunning advantages

Back 38

1- Prevent struggling

2- Relaxes the muscles holding the feathers

Front 39

Stunning methods

Back 39

1- Captive bolt / Concussion / Knocking

2- Electrical stunning

3- Carbon dioxide method

Front 40

Electrical stunning

Back 40

-Delivers a current through a water bath to immediately create a state of unconsciousness.

- Current comply with the minimum recommended current per bird.

Front 41

Electrical stunning causes the bird to

Back 41

1- Arch the neck

2- Hold the wings tightly to the body

3- Have body tremors

Front 42

Controlled atmosphere or Gas stunning

Back 42

Birds are immersed in an approved gas or mixture of gases i.e Carbon dioxide in order the displace oxygen and render the bird uncousciousness.