Term
| grades given to ready to cook carcasses |
|
Definition
|
|
Term
| some things to examine when evaluating meat chickens |
|
Definition
-Body conformation
-Fleshing
-Finish
-Deformities
-Body size (breast meat quality) |
|
|
Term
| some details about the American Standard of Perfection |
|
Definition
-Composed of breeds with specific bloodlines
-The book defines what a specific breed is supposed to look like
-Imperfections meant automatic disqualification!
-it is the foremost authority to poultry
judges, breeders and exhibitors
-it is a reference for anyone trying to breed quality poultry |
|
|
Term
| some things about finish to examine when evaluating meat chickens |
|
Definition
-Fat covering and such
-Birds have fat outside the muscle |
|
|
Term
| abdomen characteristics of a poor layer |
|
Definition
|
|
Term
| comb/wattles characteristics of a good layer |
|
Definition
|
|
Term
| objectives of breeder selection regarding deformity |
|
Definition
-Genetic propensity
-genetic defects |
|
|
Term
| to evaluate a chicken breed, examine... |
|
Definition
-Head and body characteristics
-Plumage
-carriage |
|
|
Term
| vent characteristics of a good layer |
|
Definition
|
|
Term
| objectives of breeder selection regarding uniformity |
|
Definition
|
|
Term
| abdomen characteristics of a good layer |
|
Definition
|
|
Term
| comb/wattles characteristics of a poor layer |
|
Definition
|
|
Term
| vent characteristics of a poor layer |
|
Definition
|
|
Term
| some things to examine when evaluating egg exterior quality |
|
Definition
-Soundness
-Cleanness
-Shape
-Texture
-Thickness |
|
|
Term
| some things about body conformation to examine when evaluating meat chickens |
|
Definition
-Symmetry
-Proper proportion?
-Well balanced? |
|
|
Term
| some things about fleshing to examine when evaluating meat chickens |
|
Definition
-The amount of meat; muscling
-Is the muscling correct? |
|
|
Term
| pubic bone characteristics of a poor layer |
|
Definition
|
|
Term
| pubic bone characteristics of a good layer |
|
Definition
|
|
Term
| what you want the feet and shanks to look like in a laying hen |
|
Definition
-bleached thru the hocks and the top of the toes
-they should be thin and have a groove down the side |
|
|
Term
| some defects of the comb that can occur in chickens |
|
Definition
-coarse
-irregular
-twisted |
|
|
Term
| some things to examine when evaluating the plumage of a chicken breed |
|
Definition
|
|
Term
| some defects of the shanks and feet that can occur in chickens |
|
Definition
-crooked toes
-spurs on females
-dark spots on shanks |
|
|
Term
| some defects of the feathers that can occur in chickens |
|
Definition
-foreign color
-markings not indicative to breed
-Indistinct
-irregular
-brassy
-mossy
-frosty
-mealy |
|
|
Term
| some deformities that can occur in broiler breeders |
|
Definition
-green shanks
-severely crooked toes
-solid black feathers
-permanent absence of main tail feathers
-wry or crooked neck
-leg and foot abnormalities that affect the bird's ability to walk
-crossed beak
-blind in one or both eyes
-severely crooked back
-severely crooked keel |
|
|
Term
| the factors past egg production birds are judged on |
|
Definition
-persistency
-intensity
-health
-vigor |
|
|
Term
| some things to examine when evaluating the head and body characteristics of a chicken breed |
|
Definition
-weights
-shape
-color
-comb |
|
|
Term
| some criteria to examine when evaluating ready to cook carcasses |
|
Definition
1. Exposed flesh
2. Missing parts
3. Disjointed/broken bones |
|
|
Term
| some things to examine when evaluating egg quality |
|
Definition
1. Interior quality (candling)
2. Broken-out quality
3. Exterior quality |
|
|
Term
| past production hens are ranked by... |
|
Definition
1. Pigmentation loss/bleaching
2. Handling qualities
3. Abdominal capacity
4. Molt |
|
|
Term
| how many primary feathers does a hen have on each wing? |
|
Definition
|
|
Term
| British isles banned cockfighting in ______ |
|
Definition
|
|
Term
| the American Standard of Perfection was first published in ______ by ______ |
|
Definition
1874
the American Poultry Association |
|
|
Term
| why homegrown doesn't always mean healthier and safer |
|
Definition
1: bacteria and viruses more prevalent in backyard flocks mainly because of not being fed right
2: often inadequate nutrition for the home flock |
|
|
Term
| factors of placing a class of laying hens in order of importance (write this!) |
|
Definition
1: pigment loss (you want bleaching)
2: handling quality (you want better handling quality)
3: abdominal capacity (you want larger abdominal capacity)
4: molt (less molt is better) |
|
|
Term
| order in which bleaching occurs in laying hens (write this) |
|
Definition
1: vent
2: eye ring
3: ear lobe
4: beak
5: bottom of foot
6: entire shank
7: hock and top of toes |
|
|
Term
| the order in which bleaching occurs in a laying hen |
|
Definition
1: vent
2: eye ring
3: ear lobe
4: beak (corner of the mouth toward the tip)
5: bottom of the foot
6: pigment loss over the entire shank (front and back sides)
7: the hock and top of the toes |
|
|
Term
| Louisiana last state to ban cockfighting in ______ |
|
Definition
|
|
Term
| Chickens domesticated about ______ yrs ago |
|
Definition
|
|
Term
| Classes of heritage chickens |
|
Definition
American
English
Continental
Mediterrannean
Asiatic |
|
|
Term
| ______ seems to be the ancestor of birds |
|
Definition
|
|
Term
|
Definition
| Birds within a breed with differentiating characteristics such as plumage color, plumage pattern, and comb type |
|
|
Term
|
Definition
| Breeding stock produced thru at least 5 generations of closed-flock breeding |
|
|
Term
| one reason egg shape is important |
|
Definition
| Deviating from this can create shipping problems, because the cartons are made for one shape |
|
|
Term
| Ancient practices for chickens are still used in ______ |
|
Definition
|
|
Term
| some ancient cultures that seem to have kept chickens |
|
Definition
| Egyptian, Roman, and Greek cultures seem to have kept chickens |
|
|
Term
| features of Archaeopterix |
|
Definition
| Had both reptilian and avian features |
|
|
Term
|
Definition
| Having a common origin with specific characteristics that distinguish them from other groups, such as body shape, size, and skin color |
|
|
Term
| how to tell if a hen will lay white or brown eggs |
|
Definition
| Hens with white ear lobe generally lay white eggs and hens with brown ear lobe generally lay brown egg |
|
|
Term
| how laying eggs affects the bones of laying hens |
|
Definition
| If they been laying, they got brittler bones, so don't break their bones. |
|
|
Term
| some handling qualities that factor into the ranking of past production hens |
|
Definition
Is the back straight?
Is the keel straight? |
|
|
Term
| the importance of molt in ranking past production hens |
|
Definition
| Molt is an indicator that the chicken has stopped laying eggs. Therefore, the one with molt gets placed lower. |
|
|
Term
| how age of hen affects egg shells |
|
Definition
| More discrepancies with egg shells the older the hen gets |
|
|
Term
| importance of Pigmentation loss/bleaching in ranking past production hens |
|
Definition
| More eggs laid, more bleaching in the shanks and scales |
|
|
Term
| criteria for selecting the right chickens |
|
Definition
Purpose
Geography
Available space
Temperament |
|
|
Term
| The most popular American chickens |
|
Definition
Rhode Island reds
plymouth rocks
New Hampshires |
|
|
Term
|
Definition
| The Dong Tao chicken of Vietnam has very fat feet; it was bred that way, since it’s a delicacy there |
|
|
Term
| a superstition the Romans had regarding whether or not chickens ate |
|
Definition
| The Romans carried with them sacred chickens; they would starve them and turn them loose to eat; if they ate, that was a good omen; if they didn’t eat, that was a bad omen |
|
|
Term
| how age of egg affects broken-out quality |
|
Definition
| The older the egg, the more the protein in the egg breaks down; no diff in nutritive value, but quality issue |
|
|
Term
| what they do to the spurs on cockfighting chickens |
|
Definition
| The spurs on cockfighters are trimmed off and replaced with artificial spur when it’s time to fight |
|
|
Term
| we have how many classes of chickens? |
|
Definition
| We have 4 main classes of chickens (actually 5) |
|
|
Term
| how to count primary feathers in chickens |
|
Definition
| You count the primary feathers starting from the primary closest to the axial feather |
|
|
Term
| what you want in the breast meat of meat chickens |
|
Definition
| You want a long wide breast muscle |
|
|
Term
| what you want the abdominal capacity to be in past production hens |
|
Definition
|
|
Term
| the American Standard of Perfection is... |
|
Definition
| a "complete description of all recognized breeds and varieties of domestic poultry." |
|
|
Term
|
Definition
|
|
Term
|
Definition
|
|
Term
| why eggs contain cholesterol |
|
Definition
| because cholesterol is needed for chick development |
|
|
Term
| why the white leghorn is the most popular egg producer |
|
Definition
| because it’s the cheapest per egg laid |
|
|
Term
| why do the shanks of hens bleach as the eggs are laid? |
|
Definition
| because the yellow goes to the yolk |
|
|
Term
| pigmentation characteristics of a good layer |
|
Definition
|
|
Term
| what you want the vent to look like in a laying hen |
|
Definition
| bleached, moist, large, and oblong in shape |
|
|
Term
| something other than air cell that's examined in egg interior quality |
|
Definition
|
|
Term
|
Definition
|
|
Term
|
Definition
|
|
Term
|
Definition
|
|
Term
| different feather types are associated with different... |
|
Definition
|
|
Term
| how you want the comb and wattles to be in a laying hen |
|
Definition
|
|
Term
| how you want the eyes to be in a laying hen |
|
Definition
|
|
Term
|
Definition
caused by when a drop of blood winds up in the yolk
these are actually inherited traits |
|
|
Term
| the levels of chicken taxonomy |
|
Definition
| class --> breed --> variety --> strain |
|
|
Term
| Chickens seem to have been domesticated originally for ______ |
|
Definition
|
|
Term
| some defects of the eyes that can occur in chickens |
|
Definition
| color of iris foreign to variety |
|
|
Term
|
Definition
|
|
Term
| some defects of the breast that can occur in chickens |
|
Definition
|
|
Term
|
Definition
| cross bred chickens whose color at hatch is differentiated by sex. |
|
|
Term
|
Definition
|
|
Term
|
Definition
|
|
Term
|
Definition
|
|
Term
| male junglefowl do this naturally |
|
Definition
|
|
Term
| is it genetics or hormones that made the modern bird? |
|
Definition
|
|
Term
|
Definition
|
|
Term
| what the American Standard of Perfection does for each chicken breed |
|
Definition
| gives a brief history, economic qualities, disqualifications, standard weights, shapes of the male and female, followed by detailed descriptions of the different varieties |
|
|
Term
|
Definition
|
|
Term
| pigmentation characteristics of a poor layer |
|
Definition
|
|
Term
|
Definition
|
|
Term
| how repigmentation affects laying hens |
|
Definition
| hens that show repigmentation are poor producers |
|
|
Term
|
Definition
|
|
Term
|
Definition
| how a bird carries parts of itself |
|
|
Term
|
Definition
| how efficiently hens are converting feed to eggs |
|
|
Term
| difference between blood spot and meat spot |
|
Definition
| if book doesn't say, ask Dr. Ritz |
|
|
Term
| Brown eggs are a little more expensive to produce due to... |
|
Definition
| increased feed cost to produce |
|
|
Term
| the intensity factors in egg laying hens |
|
Definition
indicate the hen's current rate of production
determined by handling quality pubic bones, abdominal skin and vent, and lack of fat under the shank scales
additional: abdominal capacity and condition of comb and wattles |
|
|
Term
|
Definition
|
|
Term
| how combs and wattles serve as indicators of intensity in laying hens |
|
Definition
| laying hens with good intensity should have bright, glossy combs and wattles |
|
|
Term
| how you want the pubic bones to be when handling a laying hen |
|
Definition
|
|
Term
|
Definition
|
|
Term
|
Definition
|
|
Term
|
Definition
|
|
Term
| Good layers have (more or less) bleaching in the shanks |
|
Definition
|
|
Term
| is there any difference between homegrown eggs and commercial eggs? |
|
Definition
| most commercial eggs are just as fresh |
|
|
Term
| is there any difference in cholesterol content between homegrown eggs and commercial eggs? |
|
Definition
|
|
Term
| some defects of weight that can occur in chickens |
|
Definition
|
|
Term
|
Definition
| piece of skin that winds up in yolk, something like that |
|
|
Term
| the persistency factors in egg laying hens |
|
Definition
pigment loss and molt
they indicate how long a hen has been laying eggs |
|
|
Term
| some things to examine when evaluating the carriage of a chicken breed |
|
Definition
| posture of back, wings, tail |
|
|
Term
| cost of homegrown eggs vs. cost of commercial eggs |
|
Definition
| production costs of homegrown eggs significantly higher than that of commercial eggs (1st year $8-12 per dozen of eggs) |
|
|
Term
|
Definition
|
|
Term
| Feathers are actually modified ______ |
|
Definition
|
|
Term
|
Definition
|
|
Term
|
Definition
|
|
Term
| Interior quality (candling) is based on... |
|
Definition
|
|
Term
| you want the air cell in the egg to be large or small? |
|
Definition
|
|
Term
| Sex-link chickens are very popular for... |
|
Definition
| small flock and backyard flock markets |
|
|
Term
| a disadvantage of being featherless |
|
Definition
|
|
Term
|
Definition
|
|
Term
|
Definition
|
|
Term
| age of egg vs. size of air cell |
|
Definition
|
|
Term
| The primary ancestor of the chicken |
|
Definition
| the red junglefowl in SE Asia |
|
|
Term
| health and vigor of a laying hen are indicated by... |
|
Definition
| the shape and brightness of the eye, proportional shape of the head, and the condition of the comb and wattles |
|
|
Term
| The only real difference between brown and white eggs |
|
Definition
| the shells of brown eggs are a little thicker |
|
|
Term
| a part where some very good layers may never bleach |
|
Definition
|
|
Term
| the importance of head and body characteristics in evaluating chicken breeds |
|
Definition
| they are indicative of vigor and productivity |
|
|
Term
| characteristics of healthy, vigorous hens |
|
Definition
| they have round, bright, alert eyes and well proportioned heads |
|
|
Term
|
Definition
|
|
Term
|
Definition
|
|
Term
| The penalty for participating in a cockfight |
|
Definition
|
|
Term
|
Definition
|
|
Term
|
Definition
|
|
Term
| flavor and color of egg yolk depend on... |
|
Definition
|
|
Term
| when hens regain their pigment |
|
Definition
when they stop laying eggs
repigmentation happens in the same order bleaching does |
|
|
Term
| classes of chickens are based on... |
|
Definition
| where they were first recognized or first developed |
|
|
Term
| how the abdominal capacity of a laying hen is measured |
|
Definition
| width x length (this is based on fingers) |
|
|
Term
|
Definition
|
|
Term
|
Definition
|
|
Term
| how you want the abdomen to be when handling a laying hen |
|
Definition
you want the abdomen to be soft
softness means less fat, hardness means fat in the abdomen |
|
|
Term
| criteria of different grades for egg broken-out quality (might wanna draw this) |
|
Definition
|
|
Term
| wing of chicken in molt compared to wing of chicken not in molt |
|
Definition
|
|
