Poultry Breed Identification and Production Management
Chapter 22: Poultry Breed Identification and Production Management
Objectives
Define common veterinary terms used in the poultry industry.
Describe the biology of poultry.
Explain egg anatomy, color, and quantity.
Identify common breeds of poultry species.
Describe the different species and classes of poultry.
Discuss the nutritional needs of poultry.
Discuss common health practices and management of poultry.
Describe common poultry diseases.
State the importance of poultry production.
Explain poultry production systems.
Discuss poultry reproduction and chick development.
Introduction
Definition: Poultry are domesticated birds with:
Feathers
Two legs
Two wings
A beak
Uses of Poultry Species:
Raised for eggs, meat, feathers, and various by-products.
**Types of Poultry Species: (Includes both wild and domesticated birds) **
Chickens
Ducks
Geese
Turkeys
Production Trends:
Increased production requirements over the last decade.
Chicken is the most consumed poultry product:
Average consumption is 75 lbs per person per year.
Over 8 billion chickens raised annually in the United States.
Chickens also play a vital role in medical research for developing medications and vaccines.
Terminology
Fowl: General term for poultry.
Flock: A group of similar poultry.
Hen: Adult female chicken.
Rooster: Adult male chicken.
Chick: A young chicken.
Cockerel: Male chicken under one year of age.
Pullet: Young chicken raised for egg production.
Layer: Adult female hen that lays eggs.
Spent Hen: Layer hen no longer capable of producing eggs.
Broiler: A young chick (between 6 and 8 weeks) used specifically for meat production.
Roaster: A larger chick (over 4 lbs and older than 8 weeks) used for meat production.
Biology
Digestive System: Specialized for avian species, differing significantly from other digestive tracts.
Beak: Used for breaking down food into smaller particles.
Gizzard: Muscular organ aiding in the breakdown of food particles.
Grit: Ingested by poultry to facilitate the breakdown of hard substances.
Identifying Features:
Combs: Flesh-like projections atop the head of chickens, which can be complete or serrated.
Wattle: Flesh-like projections under the chin of chickens.
Beard: A small quantity of hair beneath the wattle.
Knob: Projection atop the beak of geese and ducks.
Anatomy
Key anatomical features include:
Sickle feathers
Male tail feathers
Tail coverts
Wing secondaries
Wing primaries
Fluff
Comb
Head
Eye, ear, and ear lobe
Saddle, body, hock, spur, cape, back
Thigh, shank, toenail, toe, nostril, beak, face, wattle, hackle, breast, shoulder.
Anatomy - Comb Types
Comb Types Include:
Blade
Points
Base
Rounded points
Spike
Single
Rose
Pea
Chickens
Classes of Chickens:
American:
Origin: Developed in the United States to meet egg and meat production needs.
Common breeds: Rhode Island Red and Plymouth Rock.
Asiatic:
Origin: Developed in Asia primarily for size and appearance.
Common breed: Cochin.
English:
Origin: Developed in England as a meat group, commonly cross-bred.
Common breed: Cornish.
Mediterranean:
Origin: Developed for egg production focusing on larger, quality eggs.
Turkeys
Overview: Large poultry breed primarily raised for meat.
Production Goals: Aim to raise turkeys with significant white meat.
Statistics: Approximately 200 million turkeys raised annually in the U.S., with most producers managing over 100,000 birds per farm per year.
Harvesting Age: Turkeys are typically harvested at 20 weeks old.
Ducks
Classification: Waterfowl raised for meat, eggs, feathers, and soft down (a soft feather covering).
Popularity: Less favored than chickens and turkeys, with 15 million ducks raised annually in the U.S.
Growth Rate: Ducks grow faster and weigh more than chickens.
Geese
Characteristics: Larger than ducks, geese are raised for meat, eggs, feathers, and down. Around 1 million geese are raised yearly in the U.S.
Behavior: Can be aggressive and often kept as ornamental pets; vocal and possess resistance to common poultry diseases.
Impact: Large populations can be destructive to crops.
Other Poultry Species
Guinea fowl:
Raised for meat, eggs, and hunting purposes.
Pigeons:
Small birds for meat and competitive purposes; wild species also raised in captivity.
Quail:
Small birds known for their “bobwhite” whistle; raised for meat and eggs.
Pheasant:
Larger birds bred for meat and hunting; wild species raised in captivity.
Ratites
Definition: Large, flightless birds gaining popularity in poultry production.
Uses: Raised for meat, eggs, feathers, and byproducts.
Common Ratites:
Ostrich: Weighs over 350 lbs and stands 10 feet tall.
Emus: Smaller than ostriches but similar in body structure.
Selection of Species or Breed
Desirable Traits:
Capacity to produce the highest yield in a short timeframe for fast returns.
High feed efficiency.
Considerations for Species:
Space requirements per bird.
Labor necessary for upkeep.
Feed costs.
Layer Chickens: Minimum production of one egg per day.
Meat Chickens: Should reach market weight within 6 weeks.
Nutrition
Diet Composition:
Commercial diets tailored to species, age, and production type.
Young Chicks: Starter feed, with 18-20% protein.
Adult Poultry: Maintenance feed, containing 12-15% protein.
Feeding Practices:
Maintain cleanliness by feeding off the ground to prevent diseases and parasites.
Ensure fresh water is always available (ad lib).
Behavior
Adaptability: Poultry can adjust to various environments and changes.
Nature: Domestic fowl are generally wary and shy, exhibiting social behaviors within their flocks.
Social Structure: Roosters establish territorial claims over hens and may become aggressive when asserting dominance (e.g., chasing, flapping wings, using spurs).
Communication: Poultry communicate using body language and vocalizations.
Basic Training
Human Interaction: Poultry can become accustomed to humans through regular handling; it's best to begin when birds are young.
Equipment and Housing Needs
Housing Requirements: Vary based on production type and flock size; coops should be draft-free and bedded with fine wood shavings.
Space Requirements:
Day-old chicks: Require 0.25 to 0.33 square feet per bird, increasing as they grow.
Adult Chickens: Require 3 square feet per bird.
Temperature Requirements:
Young chicks (up to 6 weeks): 85-95 degrees F.
6 to 10 weeks: 70-75 degrees F.
Older than 10 weeks: 55-60 degrees F.
Humidity Needs: Relative humidity levels should be maintained between 50 to 75%.
Restraint and Handling
Restraint Techniques:
Hold wings against the bird's body to stop flapping.
Support the body with one arm while securing the head with the other.
Caution: Never restrain poultry tightly around the chest area, as this can cause respiratory distress.
Grooming
Preening: Birds use their beak to clean feathers, do this multiple times each day.
Dust Bathing: Chickens bathe in dust for oil absorption, cooling, and parasite control.
Wing Clipping: Clipping wings may be performed to prevent flying.
Beak Maintenance: Beaks may overgrow, necessitating trimming to ensure feeding ability.
Basic Healthcare and Maintenance
Molting:
All birds undergo feather shedding for regrowth; first molt occurs at 1 year of age, lasting 4 months.
Triggered by decreased daylight, typically starting in late fall, causing a temporary drop in egg production since calcium is redirected towards feather growth.
Sanitation Practices:
Routine disinfection of cages, equipment, and clothing.
Insecticide use as part of waste control.
Regular litter removal and proper disposal of dead birds, preferably through incineration or burial.
Vaccination
In Vivo Method: Fertile eggs injected with vaccines during incubation, allowing chicks to hatch with pre-existing immunity, reducing stress compared to conventional vaccination.
Conventional Vaccination: Direct vaccinations for chicks at hatching administered via the wing, eye membrane, or nostril.
Reproduction and Breeding
Egg Fertilization: Eggs remain sterile without a male; fertilization occurs through sexual reproduction in the presence of a male.
Incubation Process: Eggs incubate either artificially or naturally in nests.
Incubation Period: Time until hatching, dependent on breed and egg size.
Temperature Requirements: Constant at 99-100 degrees F.
Humidity Levels: Kept between 82-84%.
Daily egg rotation is essential for even temperature distribution and development.
Incubator Functionality: Enclosed equipment controlling required temperature and humidity levels.
Incubation Times for Different Poultry:
Chickens: 21 days
Turkeys: 28 days
Ducks: 31 days
Common Diseases - Marek's Disease
Also Known As: Range paralysis caused by a herpesvirus.
Symptoms:
Diarrhea
Weight loss
Paralysis of legs or wings
Potential fatalities
Prevention: Achieved primarily through vaccination; certain species may exhibit genetic susceptibility and poor resistance.
Common Diseases - Newcastle Disease
Nature: Viral disease targeting the respiratory system.
Signs:
Wheezing
Open-mouthed breathing
Paralysis
Soft-shelled eggs with impaired production
Characteristic twisting of the neck is a key indicator.
Prevention: Through vaccination; no known treatment.
Common Diseases - Infectious Bronchitis
Effect: Primarily affects chickens, with young birds most susceptible.
Indications:
Wheezing
Nasal discharge
Shortness of breath
Poor appetite
Ruffled feathers
Depression
Control Measures: Focused on vaccination, isolation of sick birds, and sanitation; no definitive treatment.
Common Diseases - Avian Pox
Transmission: Viral disease spread via mosquitoes.
Symptoms:
Respiratory distress
Skin growths resembling warts on skin and beak
Control: Prevention mainly through vaccination.
Common Diseases - Avian Influenza
Nature: Viral disease impacting all poultry breeds; several strains exist, including:
Highly Pathogenic Avian Influenza (HPAI): A recently concerning strain due to its high contagion and lethality.
Transmission: Generally spread through bodily fluids, predominantly from migratory birds.
Common Diseases - Avian Influenza Clinical Signs
Symptoms:
Lethargy
Anorexia
Severe respiratory symptoms
Neurological tremors or head twisting
Zoonotic Impact: Zoonotic to humans with no recorded human-to-human transmission; no vaccines or treatments available.
Prevention: Biosecurity measures and isolation of symptomatic birds are critical.
Poultry Production
Overview: Poultry science encompasses the study of various aspects of poultry including:
Breeding
Incubation
Raising
Housing
Marketing
Goal: The aim is to deliver high-quality poultry products at reasonable prices.
Research Usage: Eggs are critical in the development of vaccines for both veterinary and human medicine.
Poultry Production Systems
Pullet Production: Raising pullet hens for fertile egg production within a contracted commercial industry.
Broiler Production:
Objective is to maximize meat yield promptly.
Desired growth ratio: 1 lb of weight gain for every 2 lbs of grain.
Broiler Life Cycle: Chicks raised for 6 weeks, attaining approximately 4.5 lbs; primarily housed in large confinement setups to control disease risks.
Egg Production: Focused on producing non-fertile high-quality eggs for human consumption; graded by size and quality, with hens expected to lay one egg daily.
Egg Anatomy
Eggshell: The outer layer composed mainly of calcium.
Yolk: Inner yellow layer formed from the hen’s ovary.
Germinal Disc: White spot permitting sperm entry for fertilization.
Albumin: Egg white encasing the yolk.
Air Cell: An empty area at the egg's large end, crucial for oxygen storage.
Chalaza: Structures anchoring the yolk within the albumin.
Shell Membranes:
Inner shell membrane
Outer shell membrane
Egg Anatomy - Layers of Albumen
Components:
Dense albuminous sac
Inner liquid albumin
Chalaziferous albumin
Outer liquid albumin
Overall Structure:
Shell membrane
Air cell
Yolk
Various ligaments supporting the egg's internal structure.