Page 131 - Calculating Agriculture Cover 20191124 STUDENT - A

CH 12] Calculating Agriculture 12-1

CHAPTER 12 NOTE TO INSTRUCTOR: Solutions

to Homework are in that section.

Avg. time for Students to read &
complete homework: 3 hrs.

Poultry Science: Chickens &

Turkeys, egg and meat production

12

Objectives

After mastering the material in this chapter, you will be able to:

• Determine the numbers of feeders and water dispensers for growing birds.
• Calculate mortality rates and predict normal mortality numbers for poultry flocks.
• Determine the number of birds required to fulfill a meat contract.
• Calculate the feed requirements for Chickens and Turkeys to meat.
• Determine the feed requirements for an egg laying flock.
• Predict the egg loss through breakage for a flock.
• Calculate an anticipated loss based on flock size and mortality rates.
• Calculate the pen and building dimensions for Chickens and Turkeys.
• Determine the hen-days.
• Calculate egg production as a percentage
• Calculate dressing percents for fowl.
• Determine the numbers of birds required to reach a minimum meat purchase.

Chickens and Turkeys

The term “poultry” covers a rather wide variety of birds of several species, and it refers to them
whether alive or dressed. Poultry includes chickens, turkeys, ducks, geese, swans, guinea fowl,
pigeons, peafowl, pheasants and other game birds.
Ancient man persuaded and domesticated poultry to live and produce near his abode. The keeping
of poultry was probably contemporary with the keeping of sheep by Abel and the tilling of the soil by
Cain. Chickens were known in ancient Egypt, and they had already achieved considerable status in the
time of the Pharaohs, because artificial incubation was then practiced in crude ovens resembling those
still in use in that country.
The use of poultry and eggs as food goes back to very early times in the history of man. Methods
of slaughter and preparation for consumption have varied with succeeding civilizations and cultures.
Not until recent times did these operations become a matter of great commercial importance, or of
serious concern to consumers, public health officials, and government.
We have witnessed the development of a large, highly automated, and specialized poultry
industry. This revolution has taken place as the efficient and economical supply of poultry products
has increased. The industry is specialized for egg production, meat production, and replacement stock.
The advancement in genetics has led to select and develop breeds for high production in eggs, and
increased poundage for meat production in chickens and turkeys that meet the demands of a
consuming public.
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