Slide 2 Describe the dairy farm tour. Why did the chicken cross
the road?
http://www.youtube.com/watch?v=vdFIXsrjkXI&feature=related
(chicken dance)
http://www.youtube.com/watch?v=vdFIXsrjkXI&feature=related
Slide 3 Monday, January 31 st, 2011 Slide 4 Problem Statement What
can Payton learn about the Chicken and Egg Industry? Objectives 1.
Introduce poultry unit. 2. Discuss aspects of the chicken industry.
Slide 5 Slide 6 Slide 7 Slide 8 Slide 9 Slide 10 Slide 11 Slide 12
Slide 13 Slide 14 Slide 15 Slide 16 Slide 17 Three General Types of
Chicken Enterprises 1. Egg Production Laying hens produce eggs
Confined cages or free-range After production cycle, hens sold for
meat Slide 18 2. Broiler Production Raising chickens for meat High
quality rations fed to secure rapid, efficient gains 3. Replacement
Pullets Raising chicks for egg production or broiler production
Slide 19 # of farms with laying hens decreased # of chickens raised
per farm increased Eggs-- Slight decline in popularity Cholesterol
concerns Chicken Meat Major increase in popularity Perceived to
have less cholesterol than beef/pork Slide 20 Leading States Laying
Hens & Egg Production Slide 21
http://www.youtube.com/watch?v=8zbkkkn_PxE &feature=related
Chick Production http://www.youtube.com/watch?v=aJ7rrHYmFiQ Broiler
Production Slide 22 Slide 23 CHICKENS Gallus Slide 24 Male- Not
castrated, Can be a father Rooster Male- Castrated, Cannot father
Capon Slide 25 Female- Has had offspring Hen Female- Has not had
offspring Pullet Young Male or Female Offspring Chick Slide 26
Parturition Hatching/Laying Gestation 21 days Slide 27 Slide 28
Slide 29 Slide 30 Slide 31 Slide 32 Slide 33 Which came first the
chicken or the egg? Which area of the United States is the Poultry
industry heavily concentrated? Slide 34 Wednesday, February 2 nd,
2011 Slide 35 Problem Statement What equipment could Brennan use in
the PoultryIndustry? Objectives 1. Identify Poultry Industry
equipment. 2. View Mike Rowe clip about Egg Farming. Slide 36 Trims
peak Machine with foot pedal Slide 37 Feeding dish for baby chicks
Slide 38 Feeding dish for older chicks Slide 39 Weighs and
classifies eggs Slide 40 Identification tool Circular, numbered
bands Slide 41 Watering dish Slide 42 Watering device Minimizes
waste Slide 43 Layered chicken cages Slide 44 High feed efficiency
Fast return on investment Low land requirements Mechanized
operation Slide 45 Disease and parasites Initial capital investment
is high Limitations of zoning Death losses from predators Waste
disposal and odor Slide 46 Slide 47 Slide 48 What are leg bands
used for in the poultry industry? What is the purpose of an egg
scale? Slide 49 Thursday, February 3 nd, 2011 Slide 50 Problem
Statement What are the most common breeds of chickens? Objectives
1. Identify chickens breeds. 2. Create chicken breed profile page.
Slide 51 Slide 52 Slide 53 Slide 54 Slide 55 Slide 56 Slide 57
Slide 58 Slide 59 Slide 60 Slide 61 Slide 62 Slide 63 Slide 64
Which breed of chicken did you do your Facebook Profile page about?
What is the relationship status of your chicken? What color of eggs
does your chicken lay? Slide 65 Friday, February 4 th, 2011 Slide
66 Problem Statement What can Roger learn about the egg industry?
Objectives 1. Identify anatomy of an egg. 2. Examine internal and
external egg parts. Slide 67 Slide 68 Slide 69 -Blunt end
-Contraction of egg during cooling -Size increases as egg ages
Slide 70 -genetic information from female -sperm fertilizes egg
within the germinal disk -white spot on the yolk Slide 71 -egg
white -source of protein Slide 72 -Twisted and cord like - Anchors
yolk in center of egg Slide 73 - Calcium Carbonate -Has pores
-Color determined by breed Slide 74 -Attached to shell -Encloses
contents -Protects albumen from bacteria Slide 75 - Surrounds and
seals in the yolk -thin, elastic Slide 76 - Color varies by feed
source - Source of vitamins, minerals & fat Slide 77 Appearance
determines grade External and Internal AA A B Inedible Slide 78 AA
Clean, no cracks, correct shape Albumen tight around yolk A Mostly
good, clean Albumen a little spread out B Not clean, misshapen
Albumen spread out, flat yolk Slide 79 Ounces of weight/Dozen Eggs
Jumbo= 30 oz. Extra Large= 27 oz. Large= 24 oz. Medium= 21 oz.
Small= 18 oz. Peewee= 15 oz. Slide 80 Clean Shape Cages Scratches
Cracks Weak Spots Slide 81 Candling= shine bright light through egg
Identify defects Yolk Color Blood Spots Size of air cell Embryonic
development Slide 82 *Capillary burst in reproductive system
*Doesnt mean embryo is growing Slide 83 Larger = older New Eggs=
Float Old Eggs= Sink Slide 84 Slide 85
http://www.youtube.com/watch?v=NDWSnAsW or0&feature=related
http://www.youtube.com/watch?v=NDWSnAsW or0&feature=related
http://www.youtube.com/watch?v=20inTZvPZP 4
http://www.youtube.com/watch?v=20inTZvPZP 4
http://www.youtube.com/watch?v=BjDQ8QXB7 cg&feature=related
http://www.youtube.com/watch?v=BjDQ8QXB7 cg&feature=related
Slide 86 Slide 87 What did your parents say when you described the
internal egg to them? What is candling? What are the 3 main grades
of eggs? Which is best? Slide 88 Monday, February 8 th, 2011 Slide
89 Problem Statement How will Cameron candle and incubate eggs?
Objectives 1. Identify candling techniques and incubation
guidelines. 2. Candle and label eggs. 3. Starts eggs in the
incubator. Slide 90 Shining a light through eggs to determine
internal characteristics Slide 91 Freshly laid egg is about 107
degrees- same as hen Egg cools to surrounding temperatures, egg
contents shrink, shell remains the same, more pores at the large
end of the egg air enters and fills the space left by shrinking
contents Chicken pips through membranes to air cell first breath of
air in this space Slide 92 Increases during incubation Not too
small Chick will be strangled on fluids Not too big Fluids will be
dried up and chick will be weak and may stick to the shell Slide 93
Heating of eggs to hatch chicks Slide 94 Dry Bulb 100 degrees heat
Wet Bulb 86 degrees humidity Humidity Too high= chick drowns in
fluids Too low= chick sticks to side of shell Slide 95 Do not
bother the thermostat unless it is absolutely necessary. The
working of the machine may be affected if the thermostat is
tampered with excessively. Keep the eggs clean. Perspiration or
grease from the hands is not good because it can stop up the pores
of the shells. After each temperature adjustment, allow ample time
for temperature to stabilize. Avoid opening the lid after each
hatch. Slide 96 Albumen Chick develops in this fluid Food and
protein for the chick Chalaza Turns as the chick is rotated Allows
yolk to turn so chick is always on top Slide 97 Large end up, small
end facing down Pores are bigger and more numerous Pores allow
carbon dioxide and moisture to be released, oxygen to enter the egg
shell 3 days before eggs are to hatch Remove from turner Slide 98
Slide 99 Slide 100 Break Out= Cracking egg to see albumen Tight
albumen High yolk Slide 101 Using its egg tooth (a tiny sharp horn
on the top of its beak) the chick pecks at the shell thousands of
times. Finally it pips through the shell and begins to breathe air
directly from the outside. After it has made a hole in the shell,
the chick stops piping for a few hours and rests while its lungs
are getting used to the outside atmosphere. There is a high level
of carbon dioxide in the egg compared with the outside environment.
This actually causes the neck muscles of the chick to jerk and
allow him to peck through the eggshell. After resting the chick
continues to pip by beginning to turn slowly inside the egg. As it
turns, usually counter-clockwise, the egg tooth continues to ship
away. In about 5 hours, the chick has made about three quarters of
a turn inside the egg. As the chick moves around the shell it
begins pushing on the egg cap. Squirming and struggling the chick
pushes the cap for about one hour. Finally it breaks free from the
shell,still wet and panting.
