The document summarizes commercial poultry production in the United States. It describes that the US is the largest poultry producer and exporter in the world. It then outlines the history and structure of the vertically integrated poultry industry, from primary breeders and hatcheries to growout farms and processing plants. It also discusses the major meat and egg-laying chicken and turkey breeds used commercially.
This color atlas of poultry diseases .This is very useful guide for poultry farmers & poultry practicing professionals.The atlas contains colour photographs demonstrating the overall pathology of birds. The book includes more than 50 diseases from avian infectious pathology and a similar number from non-infectious pathology.There are both classic and well known diseases and new and little known diseases. The book is designed for veterinarians, veterinary students, poultry farmers and poultry specialists.
To get more free guides and literature and books please visit www.growelagrovet.com
Combating heat stress of poultry by dietary manipulationMusabbir Ahammed
Poultry heat stress problem occurs severe production fall. Heat stress may overcome by improved management, special care and also dietary manipulation. This slide is the good opportunity to obtain knowledge how to resolve heat stress problem of poultry especially chicken. I hope it would be helpful for both poultry producers and poultry researchers.
The liver is the central laboratory of a chicken’s body. It is essential that this organ is kept in an excellent condition in order to maintain a healthy bird. Understanding the metabolic function and causes of disruptions in liver functions helps us to provide the birds with the right feed and health treatment.
When we cut open the body of a chicken, the first organ that is most likely revealed is the liver. The message is clear. Nature wants us to examine the liver carefully before
proceeding to the other organs.The liver contains great functional reserve capacity, which is very important in domestic animals subjected to high production requirements. This organ adapts easily to different conditions by increasing the intensity of its functions.
Particularly in broilers, the liver has to cope with many challenges, including
high energy level feed, the addition of chemotherapeutics, coccidiostats
and others, whose desired metabolites must be maintained in equilibrium by hepatic homeostasis.Incidental treatments with highly hepatotoxic and nephrotoxic antibiotics
or sulfonamides pose serious risks and cause situations of difficult prognosis during a 40-45 day period in which the body acquires satisfactory muscular mass. What is the function of the liver and what might be the cause of malfunctioning?
This color atlas of poultry diseases .This is very useful guide for poultry farmers & poultry practicing professionals.The atlas contains colour photographs demonstrating the overall pathology of birds. The book includes more than 50 diseases from avian infectious pathology and a similar number from non-infectious pathology.There are both classic and well known diseases and new and little known diseases. The book is designed for veterinarians, veterinary students, poultry farmers and poultry specialists.
To get more free guides and literature and books please visit www.growelagrovet.com
Combating heat stress of poultry by dietary manipulationMusabbir Ahammed
Poultry heat stress problem occurs severe production fall. Heat stress may overcome by improved management, special care and also dietary manipulation. This slide is the good opportunity to obtain knowledge how to resolve heat stress problem of poultry especially chicken. I hope it would be helpful for both poultry producers and poultry researchers.
The liver is the central laboratory of a chicken’s body. It is essential that this organ is kept in an excellent condition in order to maintain a healthy bird. Understanding the metabolic function and causes of disruptions in liver functions helps us to provide the birds with the right feed and health treatment.
When we cut open the body of a chicken, the first organ that is most likely revealed is the liver. The message is clear. Nature wants us to examine the liver carefully before
proceeding to the other organs.The liver contains great functional reserve capacity, which is very important in domestic animals subjected to high production requirements. This organ adapts easily to different conditions by increasing the intensity of its functions.
Particularly in broilers, the liver has to cope with many challenges, including
high energy level feed, the addition of chemotherapeutics, coccidiostats
and others, whose desired metabolites must be maintained in equilibrium by hepatic homeostasis.Incidental treatments with highly hepatotoxic and nephrotoxic antibiotics
or sulfonamides pose serious risks and cause situations of difficult prognosis during a 40-45 day period in which the body acquires satisfactory muscular mass. What is the function of the liver and what might be the cause of malfunctioning?
The objective of a defined feeding management program is to supply a range of balanced diets that satisfy the nutrient requirements at all stages of development & that optimize efficiency and profitability without compromising bird welfare or the environment.
The purpose of the Handbook of Poultry Diseases is to acquaint veterinarians and poultry health professionals with current information on the diagnosis and prevention of poultry disease in commercial broiler and egg production flocks in emerging and established industries. Productivity and profitability are enhanced by application of sound principles of bio security, vaccination, and management. Improving efficiency increases the availability of eggs and poultry meat to supply the protein needs of populations in countries with expanding demand.
During the past two decades, primary breeders of broiler, egg and laying strains have eliminated vertically-transmitted diseases from their elite and great-grandparent generations. Unfortunately, infection of grandparent and parent flocks occurs in many developing countries resulting in dissemination of diseases including mycoplasmosis, salmonellosis and reoviral infection.
Improved bio security and an awareness of the need for appropriate vaccination programs, reduces the potential losses caused by both catastrophic and erosive infections on commercial-scale farms, village cooperatives and in integrated operations.
To get more free guides and literature and books please visit www.growelagrovet.com
To get practical knowledge about poultry management.
To practice Broiler management.
To identify the problem in poultry and broiler management.
Poultry is the domestication and rearing of birds like
Chicken
Turkeys
Guinea fowls
Ducks
Quails
for the purpose of meat and eggs which are highly nutritive supplementing foods and high-quality protein.
Daily observation & cleaning
Housing
Feeding
Watering
Weighing
Egg collection
Debeaking
Culling
Feed supplement
Egg quality parameters
The anatomy of female reproductive organs of domestic animals is described in this lecture useful for students, practitioners and aspirants of examinations
Infectious Bronchitis in Chickens (laying Hens)Field Vet
More original pictures, http://fieldcasestudy.com/field-data-for-poultry-learning-and-presentations-materials/
Infectious Bronchitis, IB in chickens caused many clinical symptoms. Respiratory symptoms, decreased egg production, hens can not lay eggs, false layer, or death in very young chickens.
In these slides, is a case of Infectious Bronchitis in laying hens. This Poultry disease is caused by a virus IB QX variant. If this virus affecting chickens young age, it can cause the appearance of cystic oviduct which can be observed in adult chickens.
In young chickens, the visible symptoms are respiratory symptoms. Once the chicken grows up, it will look a chicken belly bulge, cystic oviduct, mostly chicken like this do not lay eggs, but there are unique, a little of the chicken can lay eggs,Why? visit fieldcasestudy.com
The objective of a defined feeding management program is to supply a range of balanced diets that satisfy the nutrient requirements at all stages of development & that optimize efficiency and profitability without compromising bird welfare or the environment.
The purpose of the Handbook of Poultry Diseases is to acquaint veterinarians and poultry health professionals with current information on the diagnosis and prevention of poultry disease in commercial broiler and egg production flocks in emerging and established industries. Productivity and profitability are enhanced by application of sound principles of bio security, vaccination, and management. Improving efficiency increases the availability of eggs and poultry meat to supply the protein needs of populations in countries with expanding demand.
During the past two decades, primary breeders of broiler, egg and laying strains have eliminated vertically-transmitted diseases from their elite and great-grandparent generations. Unfortunately, infection of grandparent and parent flocks occurs in many developing countries resulting in dissemination of diseases including mycoplasmosis, salmonellosis and reoviral infection.
Improved bio security and an awareness of the need for appropriate vaccination programs, reduces the potential losses caused by both catastrophic and erosive infections on commercial-scale farms, village cooperatives and in integrated operations.
To get more free guides and literature and books please visit www.growelagrovet.com
To get practical knowledge about poultry management.
To practice Broiler management.
To identify the problem in poultry and broiler management.
Poultry is the domestication and rearing of birds like
Chicken
Turkeys
Guinea fowls
Ducks
Quails
for the purpose of meat and eggs which are highly nutritive supplementing foods and high-quality protein.
Daily observation & cleaning
Housing
Feeding
Watering
Weighing
Egg collection
Debeaking
Culling
Feed supplement
Egg quality parameters
The anatomy of female reproductive organs of domestic animals is described in this lecture useful for students, practitioners and aspirants of examinations
Infectious Bronchitis in Chickens (laying Hens)Field Vet
More original pictures, http://fieldcasestudy.com/field-data-for-poultry-learning-and-presentations-materials/
Infectious Bronchitis, IB in chickens caused many clinical symptoms. Respiratory symptoms, decreased egg production, hens can not lay eggs, false layer, or death in very young chickens.
In these slides, is a case of Infectious Bronchitis in laying hens. This Poultry disease is caused by a virus IB QX variant. If this virus affecting chickens young age, it can cause the appearance of cystic oviduct which can be observed in adult chickens.
In young chickens, the visible symptoms are respiratory symptoms. Once the chicken grows up, it will look a chicken belly bulge, cystic oviduct, mostly chicken like this do not lay eggs, but there are unique, a little of the chicken can lay eggs,Why? visit fieldcasestudy.com
I HOPE THIS MIGHT HELP THOSE STUDENTS WHO ARE HAVING SUBJECTS SUCH AS HELE or TLE (TAKING CARE OF POULTRY).....
I TAUGHT THIS SLIDE TO MY STUDENTS.....
Farmers must improve their conventional practices for the care and upbringing of livestock as well as, they must utilize the new technologies for the betterment of quality and productivity. Selection of desirable breeds, proper cleanliness and hygiene of both the animals and the handler, and regular check-up by veterinary doctors are the most important steps. There are several farms and their management technique. A breed is a group of animals related by family and similar in most characters such as overall appearance, features, size, configuration, etc. For example, Red Dane, Jersey, Brown Swiss are foreign breeds of cows and Leghorn is an improved breed of chicken. The development of a new variety of plants with desirable characters from the existing ones is called Plant Breeding. We all might have heard of the Green Revolution that was responsible for our country to not only meet the national requirements in food production but also helped even to export it during the 1970s.
The Green revolution was highly dependent on plant breeding techniques for the development of high-yielding and disease-free varieties in wheat, rice, maise, etc. Dr M.S. Swaminathan is the father of plant breeding in India. The growth or development of plant or animal tissues in the culture medium is called tissue culture. Plant tissue culture is widely used in order to enhance food production. The ability to create an entire plant from any cell or explant is called totipotency.
400+ color photos showing various aspects of poultry health and management. Many photos depict poultry disease conditions where as others show modern poultry facilities and management practices to prevent diseases.
2024.06.01 Introducing a competency framework for languag learning materials ...Sandy Millin
http://sandymillin.wordpress.com/iateflwebinar2024
Published classroom materials form the basis of syllabuses, drive teacher professional development, and have a potentially huge influence on learners, teachers and education systems. All teachers also create their own materials, whether a few sentences on a blackboard, a highly-structured fully-realised online course, or anything in between. Despite this, the knowledge and skills needed to create effective language learning materials are rarely part of teacher training, and are mostly learnt by trial and error.
Knowledge and skills frameworks, generally called competency frameworks, for ELT teachers, trainers and managers have existed for a few years now. However, until I created one for my MA dissertation, there wasn’t one drawing together what we need to know and do to be able to effectively produce language learning materials.
This webinar will introduce you to my framework, highlighting the key competencies I identified from my research. It will also show how anybody involved in language teaching (any language, not just English!), teacher training, managing schools or developing language learning materials can benefit from using the framework.
Embracing GenAI - A Strategic ImperativePeter Windle
Artificial Intelligence (AI) technologies such as Generative AI, Image Generators and Large Language Models have had a dramatic impact on teaching, learning and assessment over the past 18 months. The most immediate threat AI posed was to Academic Integrity with Higher Education Institutes (HEIs) focusing their efforts on combating the use of GenAI in assessment. Guidelines were developed for staff and students, policies put in place too. Innovative educators have forged paths in the use of Generative AI for teaching, learning and assessments leading to pockets of transformation springing up across HEIs, often with little or no top-down guidance, support or direction.
This Gasta posits a strategic approach to integrating AI into HEIs to prepare staff, students and the curriculum for an evolving world and workplace. We will highlight the advantages of working with these technologies beyond the realm of teaching, learning and assessment by considering prompt engineering skills, industry impact, curriculum changes, and the need for staff upskilling. In contrast, not engaging strategically with Generative AI poses risks, including falling behind peers, missed opportunities and failing to ensure our graduates remain employable. The rapid evolution of AI technologies necessitates a proactive and strategic approach if we are to remain relevant.
Model Attribute Check Company Auto PropertyCeline George
In Odoo, the multi-company feature allows you to manage multiple companies within a single Odoo database instance. Each company can have its own configurations while still sharing common resources such as products, customers, and suppliers.
Honest Reviews of Tim Han LMA Course Program.pptxtimhan337
Personal development courses are widely available today, with each one promising life-changing outcomes. Tim Han’s Life Mastery Achievers (LMA) Course has drawn a lot of interest. In addition to offering my frank assessment of Success Insider’s LMA Course, this piece examines the course’s effects via a variety of Tim Han LMA course reviews and Success Insider comments.
The French Revolution, which began in 1789, was a period of radical social and political upheaval in France. It marked the decline of absolute monarchies, the rise of secular and democratic republics, and the eventual rise of Napoleon Bonaparte. This revolutionary period is crucial in understanding the transition from feudalism to modernity in Europe.
For more information, visit-www.vavaclasses.com
Operation “Blue Star” is the only event in the history of Independent India where the state went into war with its own people. Even after about 40 years it is not clear if it was culmination of states anger over people of the region, a political game of power or start of dictatorial chapter in the democratic setup.
The people of Punjab felt alienated from main stream due to denial of their just demands during a long democratic struggle since independence. As it happen all over the word, it led to militant struggle with great loss of lives of military, police and civilian personnel. Killing of Indira Gandhi and massacre of innocent Sikhs in Delhi and other India cities was also associated with this movement.
Welcome to TechSoup New Member Orientation and Q&A (May 2024).pdfTechSoup
In this webinar you will learn how your organization can access TechSoup's wide variety of product discount and donation programs. From hardware to software, we'll give you a tour of the tools available to help your nonprofit with productivity, collaboration, financial management, donor tracking, security, and more.
Acetabularia Information For Class 9 .docxvaibhavrinwa19
Acetabularia acetabulum is a single-celled green alga that in its vegetative state is morphologically differentiated into a basal rhizoid and an axially elongated stalk, which bears whorls of branching hairs. The single diploid nucleus resides in the rhizoid.
Commercial Poultry Production in the US in english
1. Commercial Poultry Production in
the United States
Joseph J. Giambrone, Wilmer
Pacheco, Diana Barbosa1,
James Donald
and Gene Simpson2
1Department of Poultry Science
2National Poultry Technology Center
Auburn University, Al 36849-5416 USA
2. The United States (US) is the largest producer
of poultry in the world and the second largest
exporter of frozen poultry meat just behind
Brazil. It is also the third largest egg producer
in the world behind China and India.
3. The Poultry Industry
• There are many
segments of the poultry
industry,whichareall
interlinked and often
owned by the same
company. This type of
ownership is called
Vertical Integration.
4. History of Poultry
Production in the US
1) 1917 to 40. Small Commercial Farms. Mostly
local. 10,000/year/company.
2) 1940-70. Vertical Integration. Regional. 50
million/year/company
3) 1970 to 2014. Marketing developments:
Whole, Parts, farther processing. National and
International. 200 million/year/company
4) 2014-Present. Transformation to food
companies. Meat and vegetable proteins of all
kinds. International. 500
million/year/company.
5. Vertical Integration
• It allows maximum control of the products produced.
• It is like a ladder concept, as each segment relies on the
segment below to supply it what it needs to produce
the product the next segment needs.
• It is a hierarchy of needs that are met within one
company.
• It allows the poultry industry to develop their
products efficiently and of high quality.
• Large companies can export and diversify and
produce other poultry species and food animals.
• Large companies have cash flow that allows them
to remain sustainable during times of poor
economic conditions
6. The Structure
• Generally has 8 levels
– PrimaryBreeders
– Feed Mill
– Breeders
– Hatchery
– Growout Farms
– Processing Plants
– Further Processing
– Transportation and Marketing
Transportation &
Marketing
Further
Processing
Processing Plants
Growout Farms
Hatchery
Breeders
Feed Mill
Primary Breeders
7.
8. Primary Breeders
(Aviagen and Cobb-90%)
• Through development and
reproduction they
achieve desirable
characteristics such as
abundant meat and egg
production, efficient feed
conversion, hatchability,
etc. Pedigree, GP, Parents
and Broilers.
• Breeders with the
appropriate mix of desirable
characteristics are then sold
to integrated poultry firms.
9. Feed Mill
• Companies own feed
mills that convert raw
materials into finished
feed according to very
specific formulas
developed by poultry
nutritionists
• They produce different
formulas to feed all of the
different nutrition stages
of each bird species.
• Add various feed additive
for increased growth and
disease resistance.
10. Breeders
• Generally operated by contract
growers who raise the breeder
chicks to adult birds.
• Breeding hens and roosters
are kept under tight
biosecurity on farms to
produce fertile hatching eggs.
• Offspring of breeder parents
will be raised to become
broilers for the market.
• Broiler breeder’s average 170-
175 egg/hen housed, with 43-
44 weeks of lay and average
hatchability is above 85%
11. Hatchery
• Is designed to hatch
fertile eggs from breeder
farms. Hatch 1 to 2
million/week.
• Fertile eggs are placed
in incubators and
monitored to ensure
that correct
temperature and
humidity levels are
maintained throughout
the incubation period.
12. Hatchery
• Towards the end of
incubation, 95% of the eggs
are vaccinated in ovo and
placed in hatching trays
where they hatch by
pecking their way through
the large end of the egg.
• Chicken are culled and most
are again vaccinated by
spray cabinet and or
consumption of gel
vaccines.
13. Growout Farms
•
• Processed chicks are
transported to farms in
temperature controlled
buses to mostly
independent farmers,
which raise them to
market weight under
contract with the
company.
The company provides
the chicks, feed, and any
necessary
pharmaceuticals.
14. Farmers rear broilers in various size company
approved houses using their own management style to
reach market weight in six to ten weeks. The farms
contain multiple houses. Houses reach 60 X 600 ft and
contain up to 55,000/house. As many as 10 houses/farm
can be found
They are then collected by company contractors in
company trucks and transported to the processing
plant.
US broiler companies produce just over 9 billion per
year with an average live weight above 6 pounds in 43-
45 days. Some males can reach 12 lbs. Alabama
produces about 1 billion/year, which is 2nd in the US.
15.
16. • The company plant
processes the birds by
human standards and are
inspected by the USDA
for disease or defects.
• Carcasses are then chilled to
limit the growth of bacteria.
• Following chilling they are
packaged for distribution or
cut into parts.
Processing Plant
17. Further Processing
• They are specialized plants that receive
whole chicken or cut-up parts and perform a
variety of further processing steps.
• These steps may include cooking, breading,
marinating, etc.
18. Transportation and Marketing
• Chicken products are
transported in
refrigerated trucks from
the processing plants to
grocery stores,
restaurants, other
customers, or are
frozen for exportation.
19. Value to the Economy
• Vertical integration gives producers greater
control over the production of quality
products that successfully meet consumer
wants and needs.
• Vertical integration results in a more cost
effective production process and a more
affordable product for the consumer.
20. Chicken Breeds
• The Chicken Industry has
over fifty breeds that are
recognized by the
American Poultry
Association. These breeds
are classified according to
their use. The use of these
animals would be layers,
meat, and dual use.
21. Meat Breeds
• They are hybrid varieties or combinations of
different breeds.
• Varieties are developed for specific
characteristics:
– grow faster and larger
– larger breast meat yield
– more efficient feed conversion
– more disease resistance
• However, egg production and fertility in heaver fast
growing breeds is less than with lighter breeds.
23. Specific Variety Used in Industry
• Cornish Cross
– White Cornish x White Plymouth Rock
• Their fast growth allows them to reach 4-5 lbs in
6 weeks and 6-10 lbs in 8-12 weeks.
– White Cornish
• They are part of the English Class.
• They have a very broad and meaty body.
– White Plymouth Rock
• They are part of the American Class.
• They are docile and good dual-purpose breed.
27. Layer Breeds
• They have been genetically selected for high egg
productivity.
• They tend to be smaller bodied so they are
undesirable for meat production.
– Smaller bodies allow the bird to put more
nutrients toward egg production instead of body
size.
• They are divided into two types:
– Those that lay white or brown eggs.
28. White Leghorns
– They are part of the
Mediterranean Class.
– Theyarehighegg
producers.
– Basis of commercial egg
industryintheUS.
– 330 million egg layers
produce about 275 eggs
per hen per cycle. 14.4
million layers are organic
reared and 27.4 are cage
free. 2.4$ for standard cage
eggs, 3.5 $ for cage free and
4.5$ for organic. Cage free
eggs are currently not
selling well in grocery
stores.
34. Turkey Meat Breed
• There are currently eight breeds of turkeys
that are recognized by the American Poultry
Association. There are several breeds that are
not officially recognized as a breed but these
are the varieties that are commercially used
by the industry. These breeds are
predominately used for meat.
35. Meat Breed
• Broad Breasted White
– They are the most widely-used breed of
domesticatedturkey.
– They have shorter breast bones and legs than
“standard” turkeys.
• They are unable to breed naturally and require
assistance from humans.
– Produce more breast meat and their pin feathers are less
visible when the carcass is dressed due to their white
color.
• Annually 240 million turkeys are reared ranging from
18 to 40 lbs in about 4-5 months.
38. Current Problems Facing the Industry
1) Rearing birds antibiotic free while
continually providing an inexpensive safe
food source.
2) Reducing the growth rate or final
processing size of meat birds to reduce
the incidence and severity of
cardiovascular and musculo-skeletal
diseases.
3) Increasing Animal Welfare and
Governmental Demands
4) Prevention and Control of Avain
Influenza