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336 Cards in this Set
- Front
- Back
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What breed of chicken does most of the commercial egg industry use?
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Leghorn-strain
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Feeding and egg gathering are usually done ______
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Mechanically
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What is the production goal for a typical egg laying operation?
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One dozen table eggs for every 3-3.5 pounds of feed provided.
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What is the goal on number of eggs gathered?
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240-350 eggs per hen.
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What products are examples of further processed eggs?
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Hard-cooked eggs, frozen scrambled eggs, dried or liquid whole eggs and dried or liquid egg whites.
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What breed of bird is normally used in the commercial broiler meat industry?
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A cross between Cornish and White Plymouth rock chickens.
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How long are broilers raised on broiler breeder farms?
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From hatchlings to around 20 weeks of age.
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What percent of all table eggs are commercially produced by caged hens in large houses?
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90%
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How long is a hen's laying period?
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52 to 80 weeks.
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How long are pullets kept at growing farms?
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Until they are 16-17 weeks of age.
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axial feather
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short wing feather that separates primaries from secondaries
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biped
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a two-footed animal
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caruncle
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the red and blue colored, fleshy skin on the head and upper regions of the neck of certain poultry species, such as the turkey
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cloaca
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common chamber of a bird's body into which intestinal, urinary, and generative canals emit discharges
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crop
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pouched enlargement of gullet that serves as a preliminary receptacle for food
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dorsal
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pertaining to the top or upper surface, such as the back or top side of the body.
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down
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soft, fine feathers on poultry
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earlobe
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soft, fleshy, pendulous lower part of the external ear
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giblets
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edible heart, liver, or gizzard in domestic fowl
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gizzard
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muscular stomach of poultry
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keel bone
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breast bone or sternum of the bird's body
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pelvic bone
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thin, terminal portion of the hip bone forming a part of a bird's pelvic arch
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pericardium
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membrane around the heart
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pinfeather
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a feather not fully developed; feather emerging from the skin
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plumage
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feathers of a bird
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preen gland
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gland which secretes oil to preserve feathers
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primary feather
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one of ten stiff wing feathers growing from the pinion
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pinion
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outer limb of the bird's wing
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proventricular
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glandular or true stomach of the bird located between the crop and the gizzard
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secondary feather
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one of the ten stiff wing feathers growing from the middle wing segments next to the primaries of a bird's wing
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snood
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fleshy appendage falling across and down from the upper beak of a turkey
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sternum
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breastbone
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thoracic cavity
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cavity in which heart and lungs lie
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trachea
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main trunk of tubes through which air travels to and from the lungs
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vent
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external opening of the bird's cloaca
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ventral
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pertaining to the bottom or the lower surface, such as the abdomen or underside of the body
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vesicle
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small, thin-walled cavity
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viscera
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internal organs of the body
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wattle
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fleshy process underneath the neck of poultry
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web
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membrane or fold of skin connecting a toe with another toe
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broiler
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_____ is a young chicken (usually under 8 weeks of age) of either sex (usually under 6 pounds in ready-to-cook weight); term is used interchangeably with fryer
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pullet
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_____ is a sexually immature female chicken
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roaster
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_____ is a young chicken (usually under 15 weeks of age) of either sex (usually 5 pounds or more in ready-to-cook weight)
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incubation
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the period of growth in the life of a young bird in which it must be provided a source of heat in addition to that generated by its own body is called _____
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hatching
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_____ is the birth of a chicken
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gosling
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a young goose of either sex is called a _____
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brooding
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the condition of a hen when prepared to sit on eggs for the purpose of incubation is called _____
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capon
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a _____ is a castraged male chicken
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candling
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the process of examining an intact egg to determine interior quality, shell soundness, or stage of embryonic development is known as _____
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poult
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a _____ is a young turkey, of either sex, from day of hatch to 8-10 weeks of age
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leghorn
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_____ is the most common egg layer (breed) in the US
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Arkansas, California, Georgia
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_____, _____ & _____ are the leading US egg producing states
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magnum
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the white of the egg is produced in the _____
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albumen
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_____ is another name for the white of the egg
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molt
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an annual loss of feathers is referred to as _____
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perosis
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_____ is caused by a deficiency of manganese
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uterus
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the egg spends most of its time while being formed in the _____
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testosterone
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_____ is the hormone responsible for a rooster crowing
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newcastle disease
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_____ is the disease responsible for the destruction of more than 3 million birds in southern california in the 1970s
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clutch
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_____ are eggs laid by a hen on consecutive days
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cockerel
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an immature male chicken is called _____
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voicebox
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_____ is also known as a syrinx
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74
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chickens have _____ chromosomes
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coccidiosis
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_____ is the most destructive protozoan disease of poultry
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mites
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_____ and _____ are the two most common external parasites in chickens
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debeaking
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_____ helps prevent cannibalism in poultry
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blood spot
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when an ovum does not break right at the stigma, a _____ is often created
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uterus
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the eggshell is formed in the _____
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1
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turkey hens are commercially kept for _____ breedings
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1:10-15
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the recommended stocking rate for breeding turkeys is _____
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gizzard
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the closest chickens can come to having teeth is the action simulated by the _____
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light
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laying hens should never be subjected to decreasing amounts of _____
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mites
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the most harmful external poultry parasite is _____
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coccidiosis
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if you see blood in the feces the chicken may have the ailment _____
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preening
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_____ is the act of combing the feathers with the beak
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(up to 1000bpm when stressed)
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the basal heart rate of a chicken is _____
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corn
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_____ is the most important grain used in poultry rations
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arsenicals
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_____ is sometimes added to poultry diets to promote growth and improve the yellow color of the skin and shanks
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grit
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_____ is sometimes added to the diet of chickens to help the gizzard grind feed materials
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aspergillosis
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_____ is a poultry respiratory disease that affects young chicks caused by the inhalation of a fungus
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coccidiosis
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one of the oldest known and most destructive protozoan diseases of poultry is _____
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infectious bursal disease
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_____ used to be called gumboro disease
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infectious coryza
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a respiratory disorder in chickens that is compared with the common cold in humans is _____
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mites
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_____ is the most prevalent external parasite in poultry
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marek's disease
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_____ is a herpes viral disorder of chickens that causes tumors
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mites
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the most economically important external parasite of chickens is _____
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mycoplasmosis
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_____ is also known as chronic respiratory disease
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cannibalism (?)
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the habit of birds pecking one another to death is called _____
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stag
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a male chicken under 10 months of age but showing developing sex characteristics is called a _____
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99.5 F
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_____ is the ideal temperature for incubating chicken eggs
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28 days
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the incubation period of most breeds of ducks is _____
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16 hours
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the optimum number of hours of light for egg production is _____
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grade AA
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_____ is the highest grade of eggs in the US
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301,251,000 (3 million)
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the number of turkeys in the US is _____
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White rock and Cornish
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Market broiler chicks are a cross of what two breeds of chickens:
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300 beats per minute
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What is the typical pulse rate for poultry:
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Skin and its appendages
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What parts of the body make up the 'integumentary' system:
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Orange
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Which is NOT a common shank color of chickens:
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Myoglobin
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Breast muscles of chicken and turkey are light in color because of their low muscle activity. This is a reflection in the level of what pigment in the muscle:
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Red
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What color of light is used to control cannibalism:
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Syrinx
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Which organ is the voice box of birds:
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TRUE
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You can distinguish chicken RBC's from human RBC's because those of chickens are nucleated while those of humans are not:
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Oxytocin
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Which hormone stimulates oviposition:
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D3
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Which form of Vitamin D do chickens utilize
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Passage of immunity from hen to the chick by way of the egg
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What is passive immunity of chickens
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TRUE
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In hot situations, humans lose body heat through the evaporative cooling of perspiration.
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8-10 hours
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Prior to processing of chickens or turkeys it is necessary to withdrawal feed - to clear the lower
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Just bove the tail
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Where is the 'preen gland' of chickens located?
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TRUE
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Interior egg quality is based on air cell size. The temperature of a freshly laid egg is near 105°F
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Albumen.
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The chalaza is made up of what type of egg material?
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Major Defect
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When judging cartons of eggs, what type of defect is a body check in an egg?
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10 ½ square inches.
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What is the total surface area a normal 2-ounce egg?
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FALSE
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Bloods spots in commercial table eggs are caused by germ cell development. True or False?
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Chalza.
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When candling eggs, what part of the egg is often mistaken for a blood or meat spot?
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air sacs
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In the fowl, the lungs are connected to large, thin-walled
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Pre-warm the eggs for a minimum 6 hours with proper air circulation.
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Which of the following steps is recommended to prevent shock of the embryo and
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the temperature of the egg drops below 85°F.
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Cell division in the blastoderm of the developing or freshly laid fertile egg stops when
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3.0 to 3.5 pounds
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How many pound(s) of feed is needed to produce a dozen eggs in a typical white shell
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albumen quality,measured as height improve
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Which of the following factors improves after induced molting of an older laying flock?
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internal parasites are diminished are all potential advantages.
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Which of the following is a potential advantage of using cage laying systems for table
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16 to 18 weeks of age
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Turkey hens are marketed usually at
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At the rear of the back and immediately before the main tail feathers
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The uropygial gland is located where on the chicken?
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Poultry meant and eggs may harbor Salmonella occasionally. As a result you should cook poultry meat and eggs to what temperatures?
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Poultry meat to an internal temperature of 170°F and eggs to 160°F, or until yolk and white are firm
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subcutaneous injection.
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The vaccine to prevent Marek's disease is applied by
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between 24 and 30 weeks
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Leghorn type production hens reach peak egg production at about what age under
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1 square foot per bird
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The recommended floor space for brooding egg laying pullets reared on the floor is
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5 square feet per bird
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Which of the following is the recommended minimum floor space for tom turkey poults
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insulin
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What regulates sugar metabolism in the body?
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20
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Death results when dehydration reaches _____ % of body fluid.
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water
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Most poultry vaccines are administered through the _____.
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20
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During hot temperatures, birds need water _____ minutes of every hour.
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285-310
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A good leghorn hen will produce ______ eggs per year
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16
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Hen turkeys are marketed at _____ weeks.
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large intestine
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The primary function of the _____ is fecal storage and reabsorption of water
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molt
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The shedding of old feathers is known as _____.
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decrease
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Egg production will _____ if the laying house is too cold
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24 to 36
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When starting a flock of market broiler chickens, it is recommended that pre-heating
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100
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Grit is fed at a rate of 1 lb. per _____ birds.
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weeks
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Sperm cells can survive for several _____ in the hens body.
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21-28
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Pullets begin laying _____ days after light stimulation.
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TRUE
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Adding sugar to drinking water will help stressed chicks.
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5
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Reduce temperature on chicks _____ degrees per week until it reaches 65-70 degrees.
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wing
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The axial feather is located on the _____.
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TRUE
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Incorrect setter loading can lead to egg temperature variations.
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feather
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Broilers are _____ sexed.
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permanent
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Beak trimming, if done properly is _____.
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Why are brown shell eggs more expensive?
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Some consumers prefer to buy table eggs with brown shells. Brown-shelled eggs are usually more expensive because they are produced by birds that are less efficient than White Leghorns
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Fowl Pox
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A sick chicken is exhibiting several major gross symptoms: Lesions on skin in mouth
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The air sacs have intense areas and concentrations of blood vessels.
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Which of the following statements is not accurate regarding the air sacs of a bird?
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day 4 and 18
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The peak times of chick embryo mortality during incubation occur when?
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U.S. Department of Agriculture
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Which federal agency has primary responsibility through the Poultry Product Inspection
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3 to 3.5 pounds of feed
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How many pounds of feed per dozen eggs produced would be required in a typical egg
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Air Cell
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empty space between the inner and outer shell membranes, usually at the large end of the egg
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Albumen
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the "white" of the egg
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Biosecurity
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a management system to minimize the exposure of a flock to pathogenic organisms
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Bloom
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see cuticle
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Brooding
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maintenance of conditions favorable for early life of chicks, usually includes supplementary heat
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Broody Hen
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hen exhibiting incubation behaviors
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Candling
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the use of an intense light source to view the contents of an intact egg
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Chick
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a young (1-2 week old) chicken of either sex
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Cholesterol
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a fat like substance found in every living cell in the body. Cholesterol is required for the structure of cell walls, and is a precursor for the formation of vitamin D and many hormones
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Cock
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a sexually mature male chicken; also known as a "rooster"
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Cockerel
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a sexual immature male chicken
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Commercial layer
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a hen producing eggs for human consumption
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Clutch
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group of eggs laid prior to natural incubation by a hen
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Cuticle
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the coating or covering on the eggshell that seal its pores. Helps prevent bacteria from getting inside the shell and reduces moisture loss from the egg
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Haugh unit
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a measurement of albumen height when an egg is broke-out of a flat surface
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Hen
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a sexually mature female chicken
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Induced molt
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management process that causes birds to cease laying and undergo a molt. Used to synchronize the natural molting process of older hens and extend the productive life of the flock
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Julian date
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numbering system is sometimes used on egg cartons to denote the dat the eggs are packed. Starting with January 1 and ending with December 31 as 365, these number represent the consecutive days of the year.
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Livability
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percentage of birds living at a point in time expressed as a percentage of those living at the start of production.
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Molt
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the process of feather loss and regrowth. Molt may be accompanied by regression and rejuvenation of reproductive tissue.
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Morbidity
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sub-standard performance or cessation of production
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Mortality
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the death of a bird, usually expressed as a percentage of all birds living at the start of production
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Nest run eggs
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ungraded eggs
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Oiling
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thin film of odorless, tasteless mineral oil sprayed on eggs before cartoning. The oil replaces the natural cuticle removed during washing
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Organic eggs
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eggs from hens fed rations having ingredients that were grown organically (without pesticides, fungicides, herbicides or commercial fertilizers)
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Ovary
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the hen's reproductive organ in which egg yolks develop
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Oviduct
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the organ in the hen which accepts the yolk after ovulation and where formation occurs
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Oviposition
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the process of a hen laying an egg
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Ovulation
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release of the egg yolk from the hen's ovary
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Pullet
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a sexually immature female chicken
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Sequence
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eggs laid on consecutive days
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Sexual maturity
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commencement of egg production in females and semen production in males
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Spent hen
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a hen at the end of a productive cycle
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Vitelline membrane
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a clear membrane which surrounds the egg yolk
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magnum
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majority of albumen is formed
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isthmus
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forms inner an outer membranes
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infundibulum
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catches yolk
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uterus
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site of calcification
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What do APA and ABA stand for?
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American Poultry Association and American Bantam Association
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Name all ABA Class (Bantam Classes).
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Old English Game, Modern Game, SCCL, RCCL, AOCCL, Feather Legged, and Bantam Duck,
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Name all APA Classes (Large Classes).
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American, Asiatic, English, Continental, Mediterranean, AOSB
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Name all the different combs (8).
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Single, Rose, Strawberry, Cushion, Pea, Buttercup, V-shaped, and Walnut
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Name a breed that has "hen feathering."
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Sebright
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Name a breed that has 5 toes
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Dorking, Silkie, Faverolle, Sultan, Houdan
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What is the purpose of measuring the depth of abdomen?
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This measures the egg capacity, or the potential the hen or pullet has.
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Where is the axial feather?
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In between the primaries and secondaries on the wing, in the center.
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What does "dubbing" mean?
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Dubbing is done to game cocks and involved removing and trimming the spurs, waddles, earlobes, and comb.
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What is the incubation period of a chicken egg?
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21 days.
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What is the incubation period of a goose egg?
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30 to 32 days.
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Do chickens ever have teeth?
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Yes! As newly hatched chicks they still have an "egg tooth" that helped them pierce through the shell.
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Name 2 external parasites.
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Mites, Lice, Chiggers
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Name an internal parasite.
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Coccidiosis, ringworm, roundworm, gapeworm
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Which breed has the shortest legs?
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Japanese
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Which chicken breed is the heaviest?
|
...
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True or false: Do turkeys have combs?
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TRUE
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Which breed has black/purple skin?
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Silkie
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What is the NPIP?
|
National Poultry Improvement Plan
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What are the 2 names of the breast bone?
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Sternum or keel
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What is the longest feather on a rooster's tail?
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Sickle feather
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What does "candling" mean?
|
Candling is the process of shining a light source into an egg to see what is inside.
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How can you tell what color eggs a hen will lay?
|
Color of the earlobes or legs.
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How many eyelids does a chicken have?
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3
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What are the parts of a feather?
|
...
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poultry
|
the collective term for domesticated birds bred for eating
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poultry has no _________________ fat
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intramuscular
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where is the fat in poultry located?
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under the skin and in abdominal cavity
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poultry fat has a __________ melting point than other animal fats
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lower
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what is considered poultry dark meat?
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leg and thigh of non-flying birds, all of flying birds
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______ meat contains more myoglobin, meaning
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dark, it has more iron
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______ meat has a longer cooking time
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dark
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what is considered poultry white meat?
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breast and wing of non-flying birds
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_____ meat contains less fat
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white
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_____ meat dries out if overcooked
|
white
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categories of poultry recognized by USDA
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chicken, duck, goose, guinea, pigeon, turkey
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what is the most popular poultry in the world to eat?
|
chicken
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chicken classes
|
game hen, boiler/fryer, roaster, capon, hen/stewing
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what are game/cornish hens typically served with?
|
a sweet sauce and cornbread stuffing
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boilers/fryers are good for _____
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stocks/soups
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capons are
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surgically castrated male chickens
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when were capons traditionally served?
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weddings
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which type of poultry has a really high percentage of fat, only dark meat, and a high percentage of bone and fat compared to meat?
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duck
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how much protein per ounce does poultry have?
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17g
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how much fat per ounce does poultry have?
|
1g
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what type of sauce is served with goose and why?
|
acidic fruit-based sauces to offset fattiness
|
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what makes up the giblets?
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liver, gizzard, heart, neck
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what can be used to add flavor to stock?
|
neck
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where would you find grade A poultry?
|
supermarkets
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where would you find Grades B/C poultry?
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in processed foods
|
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what is the reference protein?
|
eggs
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eggs are rich in _______ vitamins
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fat-soluble and b-complex
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eggs are also rich in ______, especially ______
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minerals, iron
|
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how much cholesterol is in an egg?
|
215mg
|
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where is the cholesterol in an egg located?
|
the yolk
|
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how much protein is in an egg?
|
7g
|
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|
where is the protein in an egg located?
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4g in white, 3g in yolk
|
|
|
how much fat is in an egg?
|
5g
|
|
|
where is the fat in an egg located?
|
yolk
|
|
|
what does the American heart association recommend you limit your egg intake to?
|
4 whole eggs a week
|
|
|
in the u.s., why do we have to refrigerate our eggs?
|
we wash them to remove the cuticle, a membrane, which then allows bacteria to get in
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|
|
the three parts of an egg
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shell, yolk, white
|
|
|
what is the shell of an egg made of?
|
calcium carbonate
|
|
|
the yolk of an egg makes up _____ of the egg's total weight
|
3-Jan
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|
|
the yolk of an egg coagulates at _____ degrees F
|
149
|
|
|
what is the white of an egg referred to as?
|
albumin
|
|
|
the white of an egg coagulates at ______ degrees F
|
144
|
|
|
is grading mandatory or voluntary for eggs?
|
voluntary
|
|
|
is grading mandatory of voluntary for poultry?
|
mandatory
|
|
|
what are the three grades of eggs
|
A, AA, B
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|
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where would you find A and AA grade eggs?
|
stores
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|
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where would you find B grade eggs?
|
liquid eggs and egg substitutes
|
|
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what are the sizes of eggs?
|
jumbo, x-large, large, medium, small
|
|
|
what size egg is baking based off of?
|
large
|
|
|
how much do large eggs weigh?
|
2oz.
|
|
|
how can you make raw eggs safe to eat?
|
pasteurization
|
|
|
how do you pasteurize an egg?
|
heat it to 140degrees for 3.5 minutes
|
|
|
pasteurization, in general
|
heating a product for a specific time at a specific temperature
|
|
|
____ egg white(s) = 1 whole egg
|
2
|
|
|
what are the two types of egg substitutes?
|
egg whites and substitutes made of soy and milk proteins
|
|
|
what is the problem with egg substitutes made of soy and milk proteins?
|
you can't use them as a thickening agen
|
|
|
what part of the egg can be used as a leavening agent?
|
white
|
|
|
eggs should be ______ for baking
|
room temperature
|
|
|
how do you get cold eggs to room temperature quickly?
|
soak them in warm water for 5 min.
|
|
|
egg whites are _____ water, _____ protein
|
88%, 11%
|
|
|
for whipping whites, the bowl must be _______
|
free of fat or soap residue
|
|
|
what types of bowls should you avoid for whipping whites?
|
plastic (residue), aluminum, glass (slippery)
|
|
|
what type of bowl should you use for whipping whites?
|
copper (strengthens protein b ond)
|
|
|
what does whipping whites do?
|
relaxes the protein bonds, stretching them out so that they overlap to form soft peaks
|
|
|
you can add ______ to egg whites to make them more stable during the whipping process
|
acid/cream of tartar
|
|
|
you can add _____ to prevent overwhipping
|
sugar at the end (delays water evaporation)
|
|
|
tempering
|
slowly adding hot liquid to egg mixture to avoid coagulation
|
|
|
how should you store eggs?
|
in their original container in the back of the drige
|
|
|
how do you tell if an egg is old?
|
it will float
|
|
|
how do you tell if an egg is hard?
|
it spins
|
|
|
how do you tel if an egg is raw?
|
it wobbles
|
|
|
how do you peel an egg?
|
crack the tip and roll it (under cold water makes it easier)
|
|
|
green yolks
|
eggs where the iron in the yolk has mixed and reacted with the sulfur in the white
|
|
|
how do you soft boil an egg?
|
add eggs one at a time to already boiling water, reduce the heat and cook for 3.5-4 minutes (add 2 min. if not at room temperature to begin with)
|
|
|
how do you hard cook an egg?
|
start with cold water, add the eggs, bring to a boil, add a lid, remove from heat and let sit for 10 min.
|
|
|
1/4" Exposed Flesh on Carcass Breast
|
A
|
|
|
1/4" Exposed Flesh on Carcass Legs
|
A
|
|
|
1 1/2" Exposed Flesh on Carcass Back
|
A
|
|
|
1 Disjointed Bone on Carcass
|
A
|
|
|
Thigh Disjointed from Hip Joint on Carcass
|
A
|
|
|
Leg Disjointed from Hip Joint on Carcass
|
A
|
|
|
Back Portion Disjointed from Hip Joint on Carcass
|
A
|
|
|
Missing Wing Tips on Carcass
|
A
|
|
|
Missing Tail on Carcass
|
A
|
|
|
Missing Wing Tips and Tail on Carcass
|
A
|
|
|
Almost 1/3 of the flesh gone from the Breast on the Carcass
|
B
|
|
|
Almost 1/3 of the flesh gone from the Back on the Carcass
|
B
|
|
|
Almost 1/3 of the flesh gone from the legs on the Carcass
|
B
|
|
|
2 Disjointed bones on the Carcass
|
B
|
|
|
1 non-protruding broken bone on the Carcass
|
B
|
|
|
1 disjointed and 1 non-protruding broken bone on the Carcass
|
B
|
|
|
Disjointed Leg at hip joint on the Carcass
|
A
|
|
|
Disjointed Wings on the Carcass
|
B
|
|
|
2nd Wing Joint missing from the carcass
|
B
|
|
|
Wing tips, 2nd wing joint and tail missing from the Carcass
|
B
|
|
|
Back Meat missing no wider than the base of the tail on the carcass
|
B
|
|
|
Wing missing from the carcass
|
C
|
|
|
Back meat missing wider than the base of the tail on the carcass
|
C
|
|
|
1 protruding broken bone on the carcass
|
C
|
|
|
2 protruding broken bones on the carcass
|
C
|
|
|
2 protruding broken bones on the carcass
|
C
|
|
|
More than 1/3 of the flesh missing from the carcass
|
C
|
|
|
Egg Air Cell less than 1/8"
|
AA
|
|
|
Egg Air Cell 1/8"-3/16"
|
A
|
|
|
Egg Air Cell larger than 3/16"
|
B
|
|
|
Blood Spots in the egg
|
Loss
|
|
|
Meat Spots in the egg
|
Loss
|
|
|
Check in the egg shell
|
NG
|
|
|
Dented Check in the egg shell
|
NG
|
|
|
Prominent Stain on the egg shell
|
NG
|
|
|
Adhering dirt or foreign material on the egg shell
|
NG
|
|
|
Slight / Moderate Stain on the egg shell
|
B
|
|
|
Decidedly Misshapen on the egg shell
|
B
|
|
|
Large Calcium Deposits on the egg shell
|
B
|
|
|
Pronounced Ridges on the egg shell
|
B
|
|
|
Pronounced Thin Spots on the egg shell
|
B
|
|
|
No Defects on the egg shell
|
A
|
|
|
Breast meat missing from the carcass
|
NG
|
|
|
Leg meat missing from the carcass
|
NG
|
|
|
Leg missing from the carcass
|
NG
|
|
|
Back meat missing from tail area wider than the hip joints
|
NG
|
