CATCHING AND HANDLING POULTRY

Important Facts

It is necessary to catch and handle bird when judging, culling, and at various times in the management of the flock. Proper catching and handling methods can avoid both injury and discomfort to the birds and the persons doing the handling. By using proper procedures, producers can show skills they have learned in working with poultry.

Questions To Ask

Q. What is one recommended method for removing a bird from a cage?

A. Guide the bird to the front of the cage with the right hand over its back so it is facing or partially facing the cage opening. Place the left hand under the body with the fore-finger between the legs, grasping around one leg with thumb. Holding the right hand over the back to restrain the bird, guide it out of the cage.

Q. When the bird is held as described above, what can the holder then do?

A. Held in this manner, the bird can be examined for culling, judging, checked or external parasites, or evaluated for the other purposes.

Q. How would you carry the bird?

A. Using the same holding procedure the bird can be comfortably carried resting on the arm held against the holder's body or restrained during carrying by holding the bird against the body with the arm.

TELLING LAYERS FROM LYERS

Important Fact

There are several reasons for culling the laying flock: to save the cost of feeding unproductive hens; to remove non-layers, provide more space for the remaining flock; to salvage non-producing birds for stewing or other poultry meat uses, and to select birds for a second year of production if desired. By learning how to tell layers, producers will be able to have a more profitable poultry flock utilize the meat by-products.

Questions To Ask

Q. What happens to a bird's comb when it goes out of production?

A. It becomes small, shriveled, and scaly.

Q. What is the order of appearance of the pigment as it returns to the body parts of a hen of the yellow-skinned breeds as she goes out of egg production?

A. 1) vent, 2) eye ring, 3) earlobe, 4) beak and 5) feet and shanks.

Q. How does the space between the pubic bones differ between a layer and a non-layer?

A. The pubic bones are rigid and close together in the non-layer; two-finger spread or more between the pubic bones in a good layer.

Q. Are all yellow-skinned birds that show bleaching of pigment showing a sign of good egg production?

A. No, in some cases of disease and abnormality, birds may show faded pigment and yet be poor producer.

GRADING EGGS

Important Fact

Producers should candle eggs before marketing to remove those with cracked shells, blood spots, and other quality defects. Eggs that are being incubated should also be checked by candling to determine the progress of embryo development. A knowledge of egg should be of interest of all of us a s consumers.

Questions To Ask

Q. What factors are observed in determining interior quality?

A. Depth of air cell, clarity and firmness of the white, outline of the yolk, and freedom from defects.

Q. You look in an egg that has A quality air cell, but a B quality yolk outline. What grade would you give this egg?

A. Grade B. The lowest grade for and quality factor determines the grade of the egg.

Q. What relationship does grade have to size of egg?

A. None. Grade and size of eggs are independent o f each other.

Q. How does cleanliness of the egg effect grade?

A. A shell that has adhering dirt or more than a small amount of stain cannot be placed in a consumer quality grade.

Q. How do you evaluate the thickens of the white when you candle the egg?

A. By turning your hand at the wrist as you place the egg up to the candle, you can cause the contents of the egg to spin within the shell. The spinning action will show a more definite yolk shadow as the yolk comes closer to the shell in an egg with thin albumen.

IDENTIFYING POULTRY BREEDS

Important Fact

Poultry are kept for meat, eggs, and hobby purposes. One of the first and most important decisions the producer must make is the selection of breeds which are best suited for the particular purposes used in the poultry activity. Knowing the breeds of poultry forms a basis for other activities such as: selection and judging , recognizing the ideal bird, understanding characteristics if various breeds, and filling out fair cards.

Questions To Ask

Q. How do you know a named chicken is a purebred?

A. Look and see if the breed is listed in the Standard of Perfection. This book lists breeds and varieties recognized by the American Poultry Association. Some breeds of recent foreign import and a few others will not be listed, but you will find most breeds raised in this country described in this book.

Q. Why is a Cornish Rock not listed in the Standard of Perfection?

A Because it's a crossbred, a combination of Cornish and White Rock breeds.

Q. What is an Indian River meat-type chicken?

A. This is a trade name of a Cornish Rock crossbred. The only way you would be able to classify this bird in relation to breed and variety would be to refer to the breeder's literature.

UNDERSTANDING BREED CHARACTERISTICS

Questions To Ask

Q. What are some of the different characteristics of birds which help identify them?

A. Size, shape. Color, feather pattern, comb type are the major characteristics used.

Q. Where would a person find the characteristics for breed and variety in detail?

A. The Standard of Perfection. Example: For Rhode Island reds, it includes the history of the breed, standard weights, shape of both male and female, disqualifications, and the color descriptions of each part of the male and female. It also include variety information such as in the Rhode Island Red, a single comb and rose comb variety.

Q. Which breed of chicken lays a blue greenish shelled egg?

A. Araucana ( not included in the Standard of Perfection).

POULTRY BREED: IDENTIFICATION, INFORMATION AND CLUES