Know
 10 things you
KNOW about
poultry/chicken
s
Want
10 thing you
WANT to learn
about poultry
Learn
-We will
complete this
once finished
WHAT ARE YOU LEARNING?
ID breeds of economically important
animals
Husbandry and Mangement practices for
Industrial animals
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

Unit EQ: Why is the poultry industry a
successful industrial model?
Concept
Breeds and Types
Lesson EQ:
What are
purposes of
poultry?
Vocab
Egg Laying,
Meat, Dual
Purpose, Ratites
Concept : Anatomy
Lesson EQ:
How are poultry
manipulated for
production?
Vocab
Spur, Cloaca
Concept :
Management
Lesson EQ:
What is vertical
intergration?
Vocab
Vertical Integration,
Beak Trimming

Students will:
 Identify major breeds of chicken and
minor breeds of poultry
 Describe characteristics of each
breed
 Identify breed purpose
What
are purposes of
poultry? (think
terminology)
Breed (Specific)
Type (General)
3 Facts
Purpose (with
definition)
Leghorn
Chicken
Lays white eggs,
Loud, Always all
white
Table Egg Laying:
lays eggs for
human
consumption.
 Fowl
(birds) raised on farms and
used as food

“Chicken is the number one most consumed
meat in American”

Discuss: Do you feel this is true why or why
not?
 High
protein
 Low fat
 Economical to eat
 2nd in consumption only to beef
 Meat- Plymouth Rock
 Feathers- Peafowl
 Eggs- Leghorn
 Showing-
Polish
White Crested Black
Fancy/Ornamental
Dual Purpose
Meat Purpose
Table Egg Laying
 Weighs: 4 lbs. to 6 lbs.
 Egg Shell Color: White.
 Use: An egg-type
chicken.
 Origin: city of Leghorn,
Italy.
Characteristics: A
small, noisy bird,
known for being all
white in color
 The most
numerous breed.
 Standard
Weight: 5 ½
lbs to 8 ½ lbs.

Egg Shell
Color: Brown
 Use:
Egg
production, and
meat (Dual
Purpose)
 Origin:
Massachusetts
and Rhode
Island.
 Recognized
for
its long wattle
and head
plumage
 Originated
Poland
in
Can only see
forwards and
downwards
 Considered
ornamental/fa
ncy
 Famous
for its
fighting skills
during the
revolutionary
war.
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
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





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.
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
All industry
produced
turkeys bred
for meat must
be artificially
inseminated
because they
are so large!
 Produce
eggs, meat,
and feathers (down
feathers)
 All duck breeds are
descendants of wild
mallard
 China is top duck
market

Used for meat, eggs

Normally eaten
meat and bones
Wild Quail that has
fed on hemlock,
can be toxic to
consume causing
kidney failure


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
 Put
your name and the date on your
worksheet packet
 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

Person A

Person B

Give the word and
the definition

Use the vocab word
in a sentence
Library Project (Optional)
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.
Library Project
Compile a profile of your bird.
Include:
Origin
Color characteristics
Average Size
Purpose
Product from or by the animal
Fun Fact

Answer the
Following
Where did Mike go?
What is his job?
What part of the job is
dangerous?
 5 facts about ostriches
 How do you catch or
steer an ostrich and
why?




Discuss the video
with your partner

Why are ostriches
considered poultry?
What products do
we use and why?
What was one
interesting thing
you learned ?


Please Follow along with your worksheet provided
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.

 How
are poultry manipulated
for production?
I think it means….
Because of… (clues)
We have selectively bred chickens to have
large breast meat because this is the cut of
meat that brings the most profit.
It is actually defined as…
Ways to help me remember
this/Examples are

Breeding for desired characteristics

We have selective bred chickens to have
enlarged breasts and grow quickly (7 weeks)
to increase profits
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”)

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

How are chicken’s (and bird’s in general)
digestive systems specialized and different
from our own?

Give 3 examples


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

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
 Add
these to your list and Define the
following words:
 Spurs
Primary Feathers
 Crop
Gizzard
 Cloaca

Person A

Person B

Give the word and
the definition

Use the vocab word
in a sentence

Egg hatching Video

http://www.youtube.com/watch?v=PY
Lm3SK_vRE





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.

What is an egg?

What parts of an egg do you know?

What do they “do”?

What parts do we eat?
 Egg-
the female germ cell.
 The egg becomes the embryo.
 Avian egg- bird eggs.
 It includes the following:
▪Shell
▪Shell membranes
▪Albumen
▪Yolk
 Together they protect and
nourish.
 1.Ovulation-
release of mature
yolk from the
ovary.
 2.Infundibulumreceives the yolk,
about 15 minutes
spent.
 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

Draw how an egg is formed inside of a hen
should be 6 boxes
Step One
Step Two
Step Three
Step Four
Step Five
Egg is LAID! What will the
chicken do now?

The yellow part of the egg is called the…

The white part of the egg is called the …

What do these do?!?
1. Shell- hard outer
surface; calcium
1.Shell has pores
to allow loss of
CO2, moisture.
2. Shell membranesthere are two one
next to the shell,
and surrounding
albumen, yolk.
a. Known as Inner
and Outer
Membrane
3. Air Cell- air space
between two shell
membranes.
4. Albumen- egg
white.
5. Yolk- true egg, if
fertilized become
embryo.
Germinal DISC
 Mammals:
 Young developing within the
mother
 Mother provides nourishment
(milk)
 Avian:
 Young develop outside the mother
(hen)
 Mother does not provide
nourishment


What do you see in this picture? What is
happening?
How do you know?
How does the yolk sac change
throughout gestation?
Artificially keeping an egg warm
until hatching= incubation
Completed in an incubatorartificially heated container.
Gestation period: approximately 3
weeks
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??
-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

Eggs are great examples of a self sufficient
way to raise a young animal. This statement
is true because…………

The most interesting part/ adaptation of the
egg is the …….
 Define
the following words:
 Ovum Albumen
 Gestation Yolk Sac
 Incubation

Person A

Person B

Give the word and
the definition

Use the vocab word
in a sentence

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.

-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
I think it means….
Because of… (clues)
Vertical Integration has allowed for the poultry
industry to become the most successful food
model that has led to other industries
attempting to duplicate the business model.
It is actually defined as…
Ways to help me remember
this/Examples are




Chicken Management Strategies
Housing and Feeding (Methods)
Nutrition
Biosecurity /Disease Prevention
 Definition:
Several steps in
production, from raw
materials to final product, are
controlled by company or
owner.


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
Lighting: birds naturally
reproduce in spring, simulate
spring, chickens molt (shed
feathers) production increases
 Requirements:

Heaters
 Radiant =heat the litter

and items in the house.
Not the air. More
efficient
 Feeding system
Thermometers
 Electronically hooked to
 Always filled, but no wasteful
spilling
emergency back up
 Litter
systems. Regular
 Low dust, absorbent
mercury thermometer for
back up


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)





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
•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
 Security
measures taken to
prevent the spread of disease
 Define
the following words:
 Litter
Marek’s disease
 Vaccination
Biosecurity
 Infectious Bronchitis

What type of management
practices do you think are used in
this photo?

Define vertical integration.

Label major parts of the poultry industry.

Summarize the main processes in poultry
product production.
 How
does vertical integration
help chicken producers?
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


-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
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
-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.


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




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
1.
All birds are hatched at same time
2.
3.
Grow together at same general rate
All sent to slaughter at same time
Entire house disinfected and cleaned
5. New “generation” brought in
4.
Define the following words:
Vertical Integration
 Draw
on a poster with your group a
representation on vertical
integration.
 Label
each segment (grain mill,
slaughter house etc)
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



Modern Livestock & Poultry Production 5th
Edition. By James Gillespie.
Oklahoma State University- Animal Science
department.
http://www.ca.uky.edu/agripedia
Outline the steps in chicken processing from egg to plate.
Include the major processes in slaughter
 What is the trend in the Australian food industry? How does
this mirror America?
 How are producers catering their products to meet
consumer demand? What are consumers demanding?
 What is value added chicken?
 What are common cuts of birds?
 How do they guard against contamination in the slaughter
house?
 Why is chicken good nutritionally?


Is your vocabulary sheet completed? (First page of your
packet) Use each vocabulary word in a sentence.

Answer the following:
 List the purposes of chickens and give a breed example




of each. Define each purpose.
Explain vertical integration. Give an example of a
company.
What is the current trend in the American food industry?
How is the poultry industry meeting these demands?
What are common items found in an adult broiler house?
What are the purposes behind these items?
What are common care practices for poultry and what
are the reasons for these practices?