The Poultry Industry

One of the fastest growing

segments of the animal
industry
 Consumption
• Worldwide consumption of
poultry is increasing
• Per capita consumption of
broilers is 90 pounds
 Poultry
• generally accepted in most
cultures
 Largest Producers
• in the world are China
• the countries of the former
Soviet Union
• United States
 The Broiler Industry
• Today, almost all of the poultry
is raised in large operations
• the term broiler refers to chickens
which are about 7-8 weeks of age
and are raised for meat
 The Broiler Industry
• concentrated in the South East
• leading states are Arkansas,
Georgia, and Alabama
• majority of broilers raised in this
country are raised on contract
 Broiler Houses
• raised in large houses where the
birds spend most of their lives
• designed to provide the ultimate
in environmental conditions for
the comfort of the birds.
 Broiler Houses
• generally lighted 24 hours a day
• helps cut down on cannibalism
 Cannibalism
• according to research, fitting
birds with red contact lenses
helps to decrease cannibalism
• not a common practice because
of the cost.
 Broiler Production
• process begins with the
production of eggs that will be
hatched into chicks.
• Parents are selected from breeds
that are large and muscular
 Broiler Production
• different in appearance from
those chickens used to produce
eggs for consumption
• Layers are selected on their
ability to lay eggs
 Broiler Production
• most are hybrids derived from
mating of different breeds
• usually mated through artificial
insemination
• results in heterosis or hybrid vigor
 Hybrid Vigor
• the resulting offspring are
healthier and outproduce the
average of their parents.
 Broiler Production
• most are white
• colored birds have pigmentation
spots in their skin which is
undesirable to the consumer
 Egg Production
• eggs are expelled from the hens
body and the embryo develops
outside the mother’s body.
• Eggs are encased in a hard shell
and can weigh several ounces
 Egg Production
• most mammal eggs are
microscopic
• process begins with the release
of the ovum (yolk) from the
ovary
 Egg Production
• if the female has been mated, the
ovum will be fertilized within the
infundibulum.
• The albumin or white of the egg
is secreted by cells in the
magnum.
 Egg Production
• Chalazae is formed
• it is a ropelike substance which
holds the yolk in place in the
center of the egg.
• Inner and outer shell membranes
are formed in the isthmus
 Egg Production
• the shell is formed in the uterus
• in 18-20 hours the shell is
completed and moves to the
vagina and out of the hens
body.
 Egg Production
• hens prefer nesting boxes that
are enclosed
• gives the chickens a feeling of
security
 Egg Production
• some facilities collect eggs with
the use of a conveyor belt
• the egg rolls out of the nest box
and onto the belt
 Egg Production
• eggs must be kept clean and
free from contamination
• if the egg becomes soiled it will
not be used for hatching
 Egg Production
• dirt may be easily scrubbed off
the egg
• this process can press dirt into
the shell and removes the
protective coating on the egg
 Egg hatching
• eggs are stored at 70-80 degrees
until being placed in the hatchery
• within 48 hours after incubation
begins the embryo has developed
a circulatory system
 Egg hatching
• circulatory system sustains life
by carrying nourishment from
the yolk to the embryo
• eggs are turned at least two
times per day
 Egg hatching
• turning eggs keeps the embryo
from sticking to the inside of the
shell
• by the end of the first week,
embryos are recognizable as
chickens
 Egg hatching
• after two weeks, the chicks are
covered with down
• incubation takes about 21 days.
 Egg hatching
• After hatching, chicks are
removed from the incubator,
dried off, cleaned, and placed in
a warm dry environment.
• The chicks are sexed and
separated into groups.
 Egg hatching
• At one day of age chicks are
vaccinated and the beaks are
trimmed to prevent canabalism.
• Chicks are then placed in
ventilated cardboard boxes to be
shipped to the broiler house.
 Egg hatching
• Before the chicks arrive at the broiler
house it must be cleaned and
disinfected.
• Fresh bedding is placed in the house.
• Heaters, called brooders are
suspended from the ceiling to keep
the birds warm.
 Egg hatching
• Chicks are usually kept in the
broiler house for seven to eight
weeks.
• At that time they weigh about 4
1/2 pounds and are ready for
market.
 Egg hatching
• When the broilers are transported
to the processing plant, the house is
again cleaned.
• The bedding is very high in
Nitrogen and is used for fertilizer,
it may also be used as a source of
protein in cattle rations.
 Layer Industry
• Per capita egg consumption in the
U.S. has drastically decreased over
the past thirty years.
• Even with the decrease in demand,
the layer industry is quite strong.
 Layer Industry
• Over 90% of eggs produced are by
layers in cages.
• The most common grouping is
four hens per cage.
• Some layers produce brown eggs
and some produce white eggs.
 Layer Industry
• Most eggs sold in the U.S. are
white.
• In commercial operations,
lighting is used to stimulate the
hormonal activity of the hens to
increase their production of eggs.
 Layer Industry
• They produce eggs naturally
when the days are longer than
the nights.
• Most operations allow 14 - 15
hours of light per day.
 Layer Industry
• As eggs are laid they roll onto a
conveyor belt where they go to
a work room where they are
cleaned if necessary and
refrigerated.
 Layer Industry
• 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.
 The turkey industry
• The sale of turkey is second to
chicken in the overall sale of
poultry meat.
• Between 1980 and 1990 turkey
consumption increased 92% in
the U.S.
 The turkey industry
• Turkey represents a high quality,
low cost, nutritious source of
food protein.
• One third of all turkey sales
occur during the weeks around
Thanksgiving and Christmas.
 The turkey industry
• The modern white turkey is a
descendant of the wild turkey and is
result of a mutation which left the gene
out for feather and skin pigmentation.
• Heavy muscled, broad breasted birds
have been developed.
 The turkey industry
• These highly developed birds are
not efficient breeders.
• The physical act of mating is
difficult because of the weight of
the birds and because of this they
are reluctant to breed.
 The turkey industry
• This problem is solved through
artificial insemination.
• They heavy breasted birds have
another problem.
• Their legs can’t support them
when they reach a certain size and
the weight of their breasts makes
them tip over.
 The turkey industry
• Turkeys are grown in
confinement houses and on
ranges.
 Other poultry
• In some parts of the world ducks
and geese make up a major
portion of the poultry raised and
consumed.
• This is true in China and
Southeast Asia.
 Other poultry
• In some areas quail and
pheasant are grown for the
gourmet food and restaurant
market and for release in the
wild to stock the population for
hunters.