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RAISING ukwww.ross-na.aviagen.comFROM THE HATCHERYTO THE FREEZER
WHAT KIND OF BIRDSSHOULD I USE?Variety to use Cornish Rock crossOthers ?Probably nothing else close forcarcass quality and quantityConsider feed efficiency, too Raising your own breeding stock?Difficult to get parent stockVery difficult to raise them correctlyDoubtful you’d gain much
WHEN TO ORDERBroilersRoasters6-8 weeks before fair10-12 weeks before fair** If you’re planning to restrict feed, you may want to add aweek or two.TurkeysDucksGeese14-18 weeks7-9 weeks (comm. Pekins)15-18 weeks
STARTING CHICKS
STARTING CHICKSwww.gdaonline.com/
STARTING CHICKSFEED 21-23% crude protein, usuallyHigher in other vitamins, minerals, etc.Usually given ad libitum
STARTING CHICKSFEED Some people restrict feedRemove feed in the afternoonOnly give a set amount each dayBelieved to help reduce leg problemsWill take longer to get to market weight
STARTING CHICKSLIGHTS 24 hours per day of light is okaySome will use 23 L:1 DLights don’t need to be very brightCan get by with natural lightMay take longer to reach market weight
STARTING CHICKSAIR TemperatureMaybe slightly cooler than other chicks Start at 90 and decrease 5 per weekTemperature gradient is bestNo drafts
TEMPERATURE GRADIENT
STARTING CHICKSeesc.orst.edu
STARTING CHICKSAIR VentilationProvide fresh airRemove CO2, ammonia, water vaporPoor ventilation Respiratory problemsCan contribute to ascitesPoor litter quality
STARTING CHICKSAIR Litter qualityWet litter can increase Breast blistersFoot infectionsCoccidiosisAmmonia production
STARTING CHICKSWATER Constant supplyCleanRoom temperature isprobably bestwww.feathersite.com
STARTING CHICKSSPACE Usually not a problem with small numbersMeat-type birds grow very quickly, so youneed to be prepared
STARTING CHICKSSPACE Minimum requirements per birdBroilers.75 – 1 ft.2Roasters1.5 – 2 ft.2Turkeys3 – 4 ft.2
STARTING CHICKSProbably more than necessaryNice setup, with comfortable re/livestock/poultry
PROBLEMS YOU MAYENCOUNTERPredation Your responsibility to protect your birdsCrooked toes Often hatchery issueOccasionally caused by injuryBreast blisters or buttons Poor litter qualitySwollen hocks Disease, usually (Mycoplasma or Staph.)Occasionally caused by injuryAscites “water belly”Problem with circulation, followed by fluid retention
PROBLEMS YOU MAYENCOUNTERHeart attack Less common than in the pastLimit stressOverheating Try to keep them coolFeed in evening on very hot daysCannibalism Not usually a problem in broilersLights may be too brightCrowdingSalt deficiency, more common with home-mixed dietsMay start with some other injury
JUDGING QUALITYESPECIALLY SINCE THE JUDGE DOESN’TALWAYS KNOW THE AGE OF THE BIRDS
mkt-turkeys.jpg
JUDGING QUALITYMeat yield is VERY importantBreast yield and conformation LengthWidthDepth of muscling
BREAST CONFORMATION(PHOTOS FROM FFA POULTRY SCIENCE MANUAL)
JUDGING QUALITYLegs Should be “meaty” – filled out wellNo swollen jointsToes should be reasonably straight
JUDGING QUALITYFeather quality Not quite as importantas with “show birds”Should be reasonablyclean and earch.html
JUDGING QUALITYUniformity VERY important if showing two birds ir/2001/mkt-geese.jpg
AFTER THE SHOWMarket birds are meant to be “marketed”Usually sold or eatenSo,
HOME PROCESSINGFeed should be withheld for about 12 hoursKilling and bleeding outCone works well – can make your ownInside cut (?)Better not to cut head offLet bleed out well
HOME PROCESSINGScaldingHard scald160-180 F30-60 sec138-140 F30-75 sec Sub scald Semi scald123-130 F30-75 sec4 parts boiling water to 3 parts cold water gives about135 F
HOME PROCESSINGPickingSingeingMay want to rinse in cool water
HOME PROCESSINGCut off shanks, head, oil glandSlit skin down back of neck
HOME PROCESSINGRemove tracheae, loosen crop, removecropRemove neckMove to other end of bird!
HOME PROCESSINGBar cut Looks nicer for whole birdJ-cut EasierQuickerFor both, need to cutaround vent withoutcutting intestine
HOME PROCESSINGBring everything out!Intestines, gizzard, liver, heart, lungs,reproductive organs, (kidneys)Save gizzard, liver, heart, (neck)
HOME PROCESSINGEmpty gizzard, removeliningClean everything wellTuck legs if using bar cutChill as soon as possibleBest to chill for at least12 hours before .htm
www.graigfarm.co.uk
COMMERCIAL PROCESSORSIN WISCONSINDowty Poultry ProcessingN2434 Highway 47Waldo, WI 53093920-994-4758Twin Cities Packing5607 County Road JClinton, WI 53525608-676-4428
EQUIPMENT SUPPLIERSJako, Inc.6003 E Eales RdHutchinson, KS BrowerHighway 16 WestP.O. Box 2000Houghton, IA 52631800-553-1791 or 319-469-4141http://www.browerequip.com/
EQUIPMENT SUPPLIERSKuhl CorporationPO Box 2639 Kuhl RoadFlemington, NJ 08822(908) 782-5696http://www.kuhlcorp.com
OTHER QUESTIONS?
RAISING MEAT-TYPE CHICKENS FROM THE HATCHERY TO THE FREEZER www
