 Students will:

 Identify major breeds of

chicken and minor breeds of
poultry
 Describe characteristics of
each breed
 Identify breed purpose
What purpose(s)
do chickens
serve?
Fowl (birds) raised on farms
and used as food
High protein
Low fat
Economical to eat
2nd in consumption only
to beef
Meat- Plymouth Rock
Feathers- Peafowl
Eggs- Leghorn
Showing- White
Crested Black Polish
 Fancy/Ornamental

Dual Purpose

Meat Purpose Table Egg Laying

Weighs: 4 lbs. to
6 lbs.
Egg Shell Color:
White.
Use: An egg-type
chicken.
Origin: city of
Leghorn, Italy.
Characteristics:
A small, noisy
bird, known for
being all white
in color
The most
numerous breed.
Standard
Weight: 5 ½
lbs to 8 ½ lbs.

Egg Shell
Color: Brown
Use: Egg
production,
and meat
(Dual
Purpose)

Origin:
Massachuset
ts and Rhode
Island.
Recognized
for its long
wattle and
head plumage

Originated in
Poland
Can only see
forwards and
downwards

Considered
ornamental/fa
ncy
Famous for
its fighting
skills during
the
revolutionary
war.
Delaware’s
regiment was
nicknamed “The
Blue Hen
Chickens”

Universityof
Delaware’s mascot
Any breed of
chicken raised
specifically for
meat.
Grown to specific
weight and age.
Between 5-12
weeks in age.
Most
common
widespread
goose in
America is
the Canadian
Goose
A group of geese
is called a gaggle

Large waterfowl
in between a
swan and ducks.
Very heavy
birds

Used for meat

Selectively
bred for
large size
All turkeys
bred for
meat must be
artificially
inseminated
because they
are so large!
Produce eggs, meat,
and feathers
(down feathers)
All duck breeds are
descendants of
wild mallard
China is top duck
market
Used for
meat, eggs

Normally
eaten meat
and bones
Wild Quail that
has fed on
hemlock, can
be toxic to
consume
causing kidney
failure
Flightless !!!

Birds in this
group
include;
ostrich, emu
and kiwi
Emu’s cannot
walk
backwards

Emu oil
provides
health
benefits
Put your name and the date on
the top.
Define the following words:
Poultry
Dual Purpose (give breed
example)
TableEgg Laying (give breed
example)
Fancy/ Ornamental (give breed
example)
Meat Purpose (give breed
example)
Broiler
Gaggle
Ratites
Turn in when finished. Due at
the end of class. Please handle
animals when you’re finished.
Library Project
Directions:
Choose a poultry breed not
discussed in class. Provide a
picture to the teacher (chosen from
the internet) to be posted on the
screen while you present.
Library Project
Compile a profile of your bird.
Include:
Origin
Color characteristics
Average Size
Purpose
Product from or by the animal
Fun Fact
 Please Follow along with your
worksheet provided it will be
collected at the end of class for a
grade worth 10 points
Label the major parts of
poultry anatomy
Explain the purpose of specific
anatomical differences in
digestion anatomy.
Discuss the general
reproductive anatomy of a hen.
What are 2
differences between
human anatomy and
poultry anatomy? Do
these differences hold
a purpose?
What do you call a mature
male?
Rooster
What do you call a mature
female?
Hen
What do you call a young
female?
What do you call a
castrated male?
Capon
Chickens [Hatch]
What is the incubation
period?
21 days
Put the date under yesterday’s
words.
Define the following words:
 Spurs Primary Feathers
Crop Gizzard
Cloaca
Turn in when finished. Due at
the end of class.
 Egg hatching Video

 http://www.youtube.com/watch?v=PYLm3S
K_vRE
 Label the basic anatomical parts of the egg,
and reproductive system of the hen
 Explain the process of gestation within the
egg.
 Discuss the process of fertilization and egg
development.
 Understand the importance and purpose of
gestation.
 Define the process of incubation and its
importance.
How do embryos
change from
fertilization to
hatching? (list three
main ideas)
Egg- the female germ cell.
The egg becomes the embryo.
Avian egg- bird eggs.
It includes the following:
Shell

Shell membranes

Albumen

Yolk

Together they protect and

nourish.
1.Ovulation-
release of
mature yolk
from the ovary.
2.Infundibulum-
receives the
yolk, about 15
minutes spent.
3.Yolk moves into
magnum 50% of albumen
is added. Takes 3 hours.
4.Spends 1.5 hours in the
Isthmus. Shell
membranes added.
5. Total process takes
about 24 hours
1. Shell- hard
outer surface;
calcium
1. Shell has pores
to allow loss of
CO2, moisture.
2. Shell membranes-
there are two one
next to the shell,
and surrounding
albumen, yolk.
a. Known as Inner
and Outer
Membrane
3. Air Cell- air space
between two shell
membranes.
4. Albumen- egg
white.
5. Yolk- true egg, if
fertilized become
embryo.
Artificially keeping an egg
warm until hatching.
Done in an incubator-
artificially heated
container.
The incubator must be kept at
a certain temperature range
99 to 103 F.
Eggs must be turned while
incubating
-Why do we turn eggs
during incubation??
-Temperature = 92-95 degrees
under light, 70-75 deg in
house
-Decrease temp. 5 degrees /
week until 60 degrees
-Teach how to drink right away
-If chicks are huddled
together under light =
too cold
-If none are under light =
too hot
-Should be scattered
How does the yolk sac change
throughout gestation?
Pg.78, true or false, fill
in the blanks and
discussion questions.
Put the date under yesterday’s
words.
Define the following words:
Ovum Albumen
Gestation Yolk Sac
Incubation
Turn in when finished. Due at
the end of class.
 Whatdo you see in this picture? What is
happening?
Giveone difference
between the mammal and
the avian fertilization
process.
Youngdevelop outside
the mother (hen)
1. Male places
sperm in oviduct
of female
2. Male papillae
places sperm in
the cloacal wall
of female

3. Sperm move
up the oviduct to
the funnel where
the egg is
fertilized
4. Sperm cells
remain in oviduct
2-3 weeks after
mating
5. Sperm have full
fertilizing ability
for about 6 days
6. After then -
ability of sperm to
fertilize egg is
decreased
7. After yolk is
fertilized it
moves through
the tract where
the rest of the
egg is added
8. Egg is laid -
embryo grows
1. Draw the fertilization process
of chickens in your groups.
- Include amount of time the
sperm takes to travel through
the system.
-Include all 8 steps.
Be CREATIVE! For example,
make a cartoon or skit !
 http://www.youtube.com/watch?v=MyHNfy
L2ruQ
 Describe required management practices
and their purpose in poultry health.

 Evaluate basic parts of poultry nutrition.

 Define vaccinations and their purpose

within the poultry industry.
Ifyou were raising
chickens, what types of
housing, nutrition, or
other needs would you
have to meet to make
your animals happy and
healthy?
-Order chicks early
-Only order what you can house
-Space requirements:
10 square inches / chick under
light
25 square inches / chick house
space
-Chicks shouldn’t be allowed to
get more than 3 ft away from
light
Requirements: Feeding system
Heaters Litter
Thermometers Alarm systems
Humidity
Standby
Watering
equipment
system
Debeaking: remove 1/3 of the
top beak and a small part of
the bottom (prevent
cannibalism)
at 6-8 days old
Vaccinate (hatchery can do
this)
Lighting: birds naturally
reproduce in spring,
simulate spring, chickens
molt (shed feathers)
production increases
Water: MOST IMPORTANT
nutrient
Protein
Carbohydrates Fats
Minerals Vitamins
Feed Additives:
Marigold
Marek’s Disease: vaccine given in
ovo Symptoms include : paralysis
, blindness, gasping
Infectious bronchitis: caused by
a virus. Prevented through
vaccination Symptoms include
gasping, decreased feed intake,
soft egg shells
Securitymeasures taken
to prevent the spread of
disease
Define the following words:
Litter Marek’s disease
Vaccination Biosecurity
Infectious Bronchitis
Turn in when finished. Due at
the end of class.
What type of
management practices do
you think are used in this
photo?
 Define vertical integration.

 Label major parts of the poultry industry.

 Summarize the main processes in poultry

product production.
How does vertical
integration help
chicken producers?
Collect eggs 2-3 times
per day (if hot)

Wash eggs immediately

in warm water
Refrigerate& keep away
from onions & mold

Production Goal: 4 lbs feed /

dozen eggs
Hens produce 7 eggs / 10
days
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.
-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.
-They produce eggs
naturally when the days
are longer than the
nights.
-Most operations allow 14 -
15 hours of light per day
-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.
Don’tkeep in cages (weak
bones & bruise easily)

Keep light on at night

(prevent cannibalism)
Market at 4 1/2 lbs for
males, 3 1/2 lbs for
females (about 8 weeks)

2.1 lbs feed / lb of gain

Most are white

Colored birds have

pigmentation spots in their
skin which is undesirable to
the consumer
Kept to certain age, based
on weight

ALL IN ALL OUT

All birds are hatched at
same time

Grow together at same

general rate
All sent to slaughter at same
time

Entire house disinfected and

cleaned
New “generation” brought in
Definition: Several steps
in production, from raw
materials to final product,
are controlled by company
or owner.
 ACTIVITY
Draw on a poster with your
group a representation on
vertical integration.

Labeleach segment (grain mill,

slaughter house etc)
Primary
Processing

Secondary
Processing
 Agronomy Sales
 Shift supervisor
 Seed Production
 Grain Operations
 Farm Marketer
 Feed Mill Manager
 Plant Manager
Waste Water Supervisor
Barn Supervisor

www.mrpoultry.com/opport
unities.html
Define the following words:
Vertical Integration
Primary Processing (give an
example)
Secondary Processing (give an
example)
Turn in when finished. Due at the
end of class.
 Modern Livestock & Poultry Production 5th
Edition. By James Gillespie.
 Oklahoma State University- Animal Science
department.
 http://www.ca.uky.edu/agripedia