4. “Broiler”:
Where did the name come from?
• Term used to initial method of
preparation
– “… broilers was the American name for young
birds from five to six weeks old, which are
picked up, plucked and trussed, split open,
and broiled much like a mackerel.”
5. U.S. CHICKEN MEAT INDUSTRY
• An agribusiness giant
– Sells $25 billion worth of product at the
wholesale level
– Generates $40 billion in retail sales
6.
7.
8. Broiler Production by State in 2008
Billions of Broilers
2.Georgia 1.4
3.Arkansas 1.2
4.Alabama 1.1
19. Minnesota .04
10. U.S. BROILER INDUSTRY
• Today most chicken meat is produced by
vertically integrated companies
– Companies own the hatcheries, feed mills,
processing plants, marketing schemes and
contract with broiler breeders (for production
of the hatching eggs) and broiler growers (to
raise out the broiler chicks)
13. CHICKEN MEAT PRODUCTION
• Dedicated meat chickens (broilers) were
initially based on Barred Plymouth Rock
and New Hampshire breeds
• Later they also included Cornish and White
Plymouth Rock
14. Pedigree flocks (Pure lines) Male Line Female Line
#1 #2 #3 #4
Great-Grandparents ♂ x ♀ ♂ x ♀ ♂ x ♀ ♂ x ♀
Grandparents ♂ +♀ ♂ +♀ ♂ +♀ ♂ +♀
Expansion flocks (Inbreeding) ♂ x ♀ ♂ x ♀
♂ +♀ ♂ +♀
Parents ♂ x ♀
♂ +♀
Broiler chick
15. BROILER INDUSTRY
History
Year Weight Feed efficiency Age marketed
(lbs) (lbs feed/lb gain) (weeks)
1935 2.80 4.4 16.0
1950 3.00 3.5 11.0
1975 3.75 2.0 8.0
1994 4.65 1.9 6.5
16. BROILER PRODUCTION
• Marketed at 4-10 weeks of age
– Cornish hens
• 4 weeks of age and 2.85 lb
– Fast food restaurants
• 6 weeks of age and 4.1 lb
– For grocery stores
• 7.5 weeks of age and 6.0 lb
– Deboned chicken for sandwiches, nuggets, etc
• 8.5 weeks of age and 6.5 lb
17. Boneless Skinless Chicken Breast Fillets
Individually wrapped, marinated and hand-trimmed for the ultimate in nutrition
(99-percent fat-free), flavor and convenience.
Stuffed Chicken Breasts
A truly special meal without the effort. Fresh, flavorful and ready to cook, in five
outstanding varieties. Go from fridge to extraordinary entrée in 25 to 30 minutes.
Premium Selects Kabobs
Ready-to-cook, skewered and lightly breaded boneless, skinless breast tenders.
Just add fresh veggies for great grilling.
Chili Lime Marinades
Boneless, skinless breasts marinated with chili peppers and the fresh zest of lime.
Perfect on the grill or to spice up your favorite chicken salad recipe.
37. Growth of the U.S. broiler industry is
dependent upon international trade (i.e.,
exports)
38. Factors affecting ability to export
• Politics
• Disease status of exporting country
– Avian Influenza
– Exotic Newcastle disease
39. Total chicken meat production
(metric tons in RTC equivalents)
Rank Country 2001 Production
1 United States 14,210,000
2 China 9,401,000
3 Brazil 6,223,000
4 Mexico 1,898,000
5 Thailand 1,260,000
6 United Kingdom 1,258,000
7 Japan 1,180,000
8 France 1,100,000
9 Spain 1,012,000
10 Canada 943,000
49. National Institute of Food and Agriculture
GENETIC IMPROVEMENT IN
RBC 1966 Modern 2003
Turkeys
112 days
Havenstein and
Qureshi et al,
2004
196 days
67. MUSCOVY DUCK
Cairina moschata
• Has a body like a duck
• Nests, attacks predators, and hisses like a goose
• Roosts like a chicken
• Has a plump breast like a turkey
No male sex-feather
71. Foie gras
In some commercial plants, ducks or geese are fattened by
a special process resulting in a considerable enlargement of
their livers, which are sold as a delicacy, pâté de foie gras.
80. PIGEONS
• Originally kept for meat
• Later selected for homing ability
– used by ancient Greeks
– used during the war
• Also used for racing and game competition
82. Pigeons
• Pigeons are not precocial (they are altricial) so
are not typically hatched artificially (i.e., can’t
buy day-old squab like you can buy day-old
chicks)
2 days 10 days 20 days
83. Altricial vs. Precocial
• Altricial – Species whose individuals are
insufficiently developed at birth/hatching to see,
move in a coordinated fashion and fend for
themselves
– Neonatal individuals require considerable parental
care
• Precocial – Species whose individuals are
sufficiently developed at birth/hatching to see,
move in a coordinated fashion and fend fairly
well for themselves
– Neonatal individuals require much less parental care
90. Commercial ostrich production
South Africa and Israel supply
meat, hide and feathers to
European countries, Japan and
North America
Switzerland and Belgium are the
biggest importers of ostrich
meat
Japan and the United States are
the biggest importers of tanned
ostrich hides
101. The Ring-necked Pheasant is native to
Russia. It has been introduced all over
the world as a game bird.
102. Partridge
In the pheasant family, intermediate in size
between pheasants and quail. Not native to
U.S.
103. Quail
• Japanese quail (Coturnix coturnix)
– divergently selected for egg production
and meat yield
• Bobwhite quail (Colinus virginianus)
– for meat production
– for release in game preserves
106. Commercial guinea fowl production
Native flocks are found about villages
and homes in parts of East and West
Africa, and free-ranging flocks can be
seen in many parts of India.
During the slavery era, they were
introduced from Africa to the
Americas to be used for food.
107. Commercial guinea fowl production
• Europe dominates industrial production
– France, Italy, the Soviet Union, and Hungary
all raise millions of guinea fowl under
intensive conditions, just as they raise
chickens - mainly to produce meat for luxury
markets
– Many of Europe's chicken farmers and
breeders, wishing to diversify, have switched
to guinea fowl
Editor's Notes
With turkey production, there has been a shift away from the Southeast and North Central regions of the USA towards the South Central region with no change in the West. The South Central region is the dominant region contributing data representing about 55% of all the turkeys covered in the previous surveys, followed by 29.2% from the Southeast region, 10.6% from the North Central region and 5.2% from the West. According to the USDA, actual production distribution was about 35% in the Southeast, 26% in the North Central and 10% in the West. South East = Atlantic Coast states, Pennsylvania South Central = Ohio, Mississippi, Arkansas, Texas North Central = Minnesota, Iowa, Nebraska, Michigan, Wisconsin West = California, Rocky Mountain States
France goose production involves the production of a delicacy referred to as foie gras. This pate is made from the livers of artifically fattened geese, and sometimes ducks. The product is exported to all parts of the world in several forms – a pate, sausage, a puree or as the plain cooked livers (foie gras au naturel). Foie gras [Fr.,=fat liver], livers of artificially fattened geese. Ducks and chickens are also sometimes used in the making of foie gras. The birds, kept in close coops to prevent exercise, are systematically fed to the limit of their capacity. Under this treatment the livers are brought to weigh 2 or 3 lb (1.0–1.5 kg) or more. Foie gras was prized by epicures in Egypt, Greece, and Rome, but the fattening of geese for their livers became a lost art during the Middle Ages except in Strasbourg. The industry was revived in the 18th cent. following the creation of pâté de foie gras by Jean Joseph Close (or Clause), a chef brought to Alsace by a French governor of the province. The pâté is made by cooking fresh livers, reducing them to a paste delicately seasoned with wine and aromatics and combining it with truffles and finely chopped veal. The making of foie gras has become a famous industry of Strasbourg and of Toulouse, France. The product is exported to all parts of the world in several forms—the esteemed pâté; foie gras au naturel, the plain cooked livers; a sausage; and a purée.
This photo just shows the process of force feeding for foie gras production. In this case it is a duck being force feed.
Commercial squab farms can be found in Europe, Australia and North America In the USA, a squab industry was established by the middle of the 19th century and still flourishes, particularly in the southern states. These are photos from a commercial squab complex in California.
