poultry meat

Poultry Industry
Introduction Level II
Production Systems
Sustainable Food
 Poultry meat is the most environmentally efficient of all meat
 Improvements in poultry production yields and efficiency have
resulted in major environmental benefits and reduced some land
use change impacts
 Poultry meat consumption contributes just 1% of total UK
greenhouse gas emissions
 Soybean meal is the most nutritionally and environmentally
efficient protein crop for inclusion in poultry feed and other
livestock feeds globally.
(DARD Statistical Review of NI Agriculture 2013)
 Poultry meat Processing
 Egg Packing & Processing
 Farm Production (inc part time)
 Plus Ancillary Industries
Ancillary Industries
House and equipment manufacture
Vet products
Bedding materials
Compound Feed Usage % in NI
Sheep, 3.5
Other, 4
Pig, 7
Cattle, 51.5
Poultry, 34
Poultry meat
The total volume of poultry meat production in 2013 was 3.9 percent higher than
2012 levels at 260,500 tonnes live weight.
Broiler production was 5.7 per cent higher than 2012 levels at 244,000 tonnes live
Broiler producer prices were 6.9 percent higher than 2012 at 86 pence per kg.
Overall, the market value of broilers was 13 per cent higher than 2012 values at
£210 million. Broilers account for 81 per cent of the total market value of the
poultry sector.
Turkey production decreased in 2013, by 17 per cent, to 13,200 tonnes live weight
The value of output from the poultry sector in 2013 was 6.8 percent higher than
2012, at £257 million.
(DARD Statistical Review of NI Agriculture 2013)
 Packing station throughput of graded eggs was estimated at 88 million
dozen eggs in 2013. This was a rise of 9.9 per cent on 2012 levels.
 The proportion of throughput attributed to free range management systems
increased from 51 per cent in 2012 to 53 per cent in 2013 with the
remaining 47 per cent of eggs originating from intensively managed
 The average producer price of eggs decreased, by 7.3 per cent to 75 pence
per dozen.
 The overall value of egg output therefore increased, by 2.2 per cent, to £67
million (this figure includes eggs for processing, unrecorded sales for
human consumption and duck eggs).
(DARD Statistical Review of NI Agriculture 2013)
EU Poultry Industry
 In 2006, the UK became the biggest producer
of poultry meat in the EU
 The other major poultry meat producers are:
France (2nd), Spain (3rd), Germany, Italy,
 France is the largest egg producer in the EU.
 The other major egg producers are: Germany,
Spain, Netherlands, Italy, UK
No prohibition by Jewish or Islamic law
• Suits warm climates
• Doesn’t require forage
Small units of production suit subsistence
farming in poor countries e.g. Africa, Indonesia
Types of commercial poultry sites in
 Grandparent broiler (rearing & laying)
 Parent broiler (rearing & laying)
 Broiler production – standard, indoor with higher
welfare – ‘select’, free range, organic.
Parent turkey
Turkey production
Table egg production (rearing & laying)
Duck rearing and breeding
Types of Poultry Enterprise
 Table Egg Production
– Rearing phase (0-17 weeks)
– Laying phase (17-80 weeks)
 Broiler Chicken Rearing
– Rearing from day old chick stage to finished
slaughter age (normally 5-10 weeks of age)
 Hatching Egg Production
– Rearing phase then laying phase to produce
eggs for hatching to become:
– Table egg laying hens
– Broiler grower chickens
– Broiler parent stock
• Turkey Production
• Geese Production
• Duck Production
Other commercial
poultry species:
• Guinea fowl
• Quail
• Pheasant
• Ostrich
Industry Pressures
 Integrated Pollution Prevention Control (IPPC) Disposal / utilisation of litter and manure (N & P)
 Increased external training requirements year on year (CAFRE)
 Planning permission
 Bank loans and grants for new poultry houses and equipment
Disease risk Insurance
 More practical research
Future of Industry
The industry may require 400 more broiler and breeder houses within next two
years to meet demand.
Increase within egg industry with approximately 30 FR and 20 barn laying sites
over next two years.
Requirement for trained staff.
150 broiler farms averaging 60,000/farm
100 breeding farms averaging 16,000/farm
Five Freedoms
 Freedom from hunger and thirst- by ready access to fresh
water and a diet to maintain full health and vigour.
 Freedom from discomfort- by providing an appropriate
environment including shelter and a comfortable resting area.
 Freedom from pain, injury or disease- by prevention or rapid
diagnosis and treatment.
 Freedom to express normal behaviour- by providing sufficient
space, proper facilities and company of the animal’s own kind.
 Freedom from fear and distress- by ensuring conditions and
care which avoid mental suffering.
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