Poultry Multiple Choice

Describe the characteristics of these chicken breeds:

Leghorns

• 12 common varieties

• egg-laying, laying 240-250 eggs per year

• the most numerous breed in the US.

Describe the characteristics of these chicken breeds:

Araucana

produce blue and greenish-colored eggs. They are rumples and have no tail. dual-purpose chickens.

Describe the characteristics of these chicken breeds:

Ameracauna

closely related to Araucana.

They are docile and sweet.

have muffs and beards and they lay blue eggs.

Describe the characteristics of these chicken breeds:

Plymouth rocks

7 common varieties

considered to be good general farm chickens.

hardy, docile, and good mothers.

meat and egg breeds, and they produce brown eggs.

Describe the characteristics of these chicken breeds:

Rhode Island Red

typically dark red with black in the main tail.

hardy and dual-purpose, used for both meat and eggs.

produce brown eggs.

Describe the characteristics of these chicken breeds:

New Hampshire

were Rhode Island Reds that were selected for rapid growth, fast feathering, and early maturity.

dual-purpose, used more so for meat but they also produce large brown eggs.

competitive and aggressive.

Describe the characteristics of these chicken breeds:

Ross

the industry standard for broiler growth rate, feed conversion, and meat yield.

They lay white or brown eggs.

Describe the characteristics of these chicken breeds:

Cornish

were developed as the ultimate meat bird.

They have wide compact bodies that lead to poor fertility.

wide muscular breasts and short legs.

They produce brown eggs.

Crop:

a pouch that comes after the esophagus which stores feed.

Proventriculus:

the true stomach where feed is hydrated and digested.

gizzard:

the muscular stomach that grinds feed and grit/stone.

Ceca:

avians have 2 ___, referred to as __

this is where the absorptions of water and fermentation happen.

Colon:

avian have short ___.

Cloaca:

The ___ is the common outlet of the GI, urinary, and reproductive system.

This is where feces are mixed with urate crystals.

Describe the following grades of chickens:

Broiler or fryer:

usually 6-8 weeks old and weigh 2.5-4.5 pounds.

Describe the following grades of chickens:

Roaster:

Less than 8 months old and weigh over 4 pounds

Describe the following grades of chickens:

Capon:

castrated males under 8 months old

Describe the following grades of chickens:

Stag:

male chickens under 10 months old

Describe the following grades of chickens:

Roosters:

mature male chickens

Describe the following grades of chickens:

Hens or stewing chickens:

older than 10 months

Describe the following supplements for chickens:

Grit:

Foraging chickens need ___ to grind plant material.

An example of ____ is Granite ____.

Describe the following supplements for chickens:

Salt:

Foraging chickens need ____ to prevent cannibalism. Kelp or iodized ___ are examples of ___.

Describe the following supplements for chickens:

Calcium

eggshells which are made of _____ carbonate, oyster shells, limestone, and aragonite.

Describe the following supplements for chickens:

Phosphorus:

_____ is interrelated with calcium. Defluorinated rock phosphate is an example of a ______ source.

Describe the following design options for housing:

Open sheds:

designed for free-range birds.

Describe the following design options for housing:

Semi-enclosed:

provides more protection and environmental control.

Describe the following design options for housing:

Enclosed housing:

provides more regulation of light, temperature, and ventilation

Aspergillosis:

a fungal respiratory disease of chickens.

It can be prevented by reducing risk of mold by reducing moisture in litter and feed.

Avian Influenza:

symptoms include coughing, sneezing, and diarrhea.

It has a 90% mortality rate.

It is spread by wild waterfowl.

Coccidiosis:

a protozoal parasite that causes bloody diarrhea

Curled-Toe Paralysis:

caused by a B2 (riboflavin) deficiency.

It causes degenerative changes in the myelin sheath of nerve fibers.

Infectious Coryza:

a common cold in chickens.

Lice:

There are two types of lice, biting and sucking lice.

Marek’s Disease:

a virus that can manifest in many forms including skin form (white bumps/crusty brown scabs), nerve form (paralysis), eye form (blindness), or internal organ form (tumors, enlarged abdomen).

Mites:

are common in red and norther fowl.

Mycoplasmosis:

caused coughing, foamy eyes, and periorbital swelling.

New Castle Disease:

In 1971 ___ affected 3 million birds.

It can infect an entire flock in 2 days.

causes: coughing, sneezing, greenish diarrhea, paralysis, and twisted neck.

Perosis (slipped tendon):

caused by deficiency in manganese, choline, biotin, B3, or folic acid.

Poult Enteritis Mortality Syndrome:

diarrhea in turkeys 7-28 days old.

Pullorum Disease (Salmonella pullorum):

causes diarrhea in chicks. It is spread to poultry through rodents, lizards, and coldblooded animals and then spread through the flock through vertical transmission.

Roundworms:

intestinal parasites.

The eggs ingested are hatched in the digestive system and then eggs pass out in droppings.

cause unthrifty, ruffled feathers and anemia.

Describe the following consumer grades of eggs:

Grade AA:

is the highest consumer grade.

Whites are thick and firm, yolks are high, round, and almost free from defects, and they have clean unbroken shells.

Describe the following consumer grades of eggs:

Grade A:

the same as Grade AA except whites are “reasonably firm.”

Describe the following consumer grades of eggs:

Grade B:

have thinner whites, the yolks are wider and flatter, and the shells have slight stains. They are used for liquid, frozen, or dried egg products.

Describe the following turkey breeds:

Broadbreasted White:

require AI because their breast muscle is so large. They are preferred over bronze because pinfeathers are harder to detect after.

Describe the following turkey breeds:

Broadbreasted Bronze:

are calmer and easier to handle.

Describe the following turkey breeds:

American Mammoth Bronze:

have less developed breast muscles.

Describe the following turkey breeds:

White Beltsville:

a cross between the white holland, white Australian, Narragansett, Bronze, and a wild turkey.

They were developed between 1934 and 1941 to fill consumer demand for turkey. They are meaty, well finished, free from dark pinfeathers, able to fit in apartment sized refrigerators, ovens and feed a small family.

They are also able to breed naturally.