Topics:Choosing and obtaining PoultryOrganic Poultry DietsSmall Scale HousingManaging Organic PoultrySmall Scale ProcessingSources
Selecting a BirdWeather/housing conditionsType of production:
MeatFast-growingFinal Carcass weightSpecialty birds
LayersEgg color (Brown, White, Other)Total Egg ProductionEgg Size Produced
Examples of genetic sources:Local
Hatcheries/FanciersShort shipping distancePick up yourselfPoultry Connection
Hatchery List http://
www.poultryconnection.com/hatchery.html
The Poultry Press Ads http://www.poultrypress.com/
Major HatcheriesLong Shipping
Distance www.belthatchery.com www.esteshatchery.com www.mcmurrayhatchery.com www.moyerschicks.com www.mthealthy.com/
index.html www.privetthatchery.com www.townlinehatchery.com/
chicks.html
For more information on finding a chick source and selecting a breed see: http://attra.ncat.org/attra-pub/PDF/poultry_genetics.pdf
Selecting a BirdWeather/housing conditionsType of production:
MeatFast-growingFinal Carcass weightSpecialty birds
LayersEgg color (Brown, White, Other)Total Egg ProductionEgg Size Produced
What should be in the ration?Based on:
SpeciesDuckLayerBroilerTurkey
BreedDesired Production
Fast/slow growingFinal weightEgg productionExhibition
http://edis.ifas.ufl.edu/AA160
HousingLocation
Be aware of codes and restrictionsSize will be determined by bird numbersConsider drainage, accessibility to
electric and waterFencing, weather needsConsider bird death disposalLitter choicesTypes:
Free RangeMoveable “Chicken trailers”Completely Enclosed Operations
Free Range OperationsExposure to
predatorsAllows birds to
express natural behaviors
Types:Fenced free rangeOpen free range
Truly Organic?How do you know
what birds are eating?
“Chicken Trailers”Very Small OperationsSmall, moveable housingOften used in gardening to add soil valueLimitations of volume
Enclosed Operations• Easier to manage• Controlled
environment• Ventilation/Lighting
• Protection from predators
• Limits bird activities
EggsHow to properly clean eggshttp://www.ianrpubs.unl.edu/epublic/
pages/publicationD.jsp?publicationId=798
Regulations
(7.) Very Small Producer (Regulation 381.10.c)
Provisions for slaughtering own birds if<1000/yr directly to consumer not exceeding 750lbs
Also allows for live poultry mart at retail store with birds processed to consumer’s instructions
No sales to HRIStill need local health department sanction (http://www.in.gov/boah/)
Introduction
1. Birds should be fasted 12-hours before slaughter.
2. Be sure to allocate enough time to get water hot enough for scalding.
3. Make sure plenty of ice/cooling equipment is on-hand following processing.
HOME PROCESSINGKilling and bleeding outCone works well – can make your ownInside cut (?)Better not to cut head offLet bleed out well
HOME PROCESSING Scalding
Hard scald 160-180 F 30-60 secSub scald 138-140 F 30-75 secSemi scald 123-130 F 30-75 sec
4 parts boiling water to 3 parts cold water gives about 135 F
HOME PROCESSING
Bring everything out!Intestines, gizzard, liver, heart, lungs,
reproductive organs, (kidneys)Save gizzard, liver, heart, (neck)
Lung rake
HOME PROCESSING
Empty gizzard, remove liningClean everything wellChill as soon as possibleBest to chill overnight before cooking or
cutting up
Defects in a Poultry CarcassA B
No broken bones No skin tears more than
¼ inch on a meaty part No cuts longer than 1 ½
inches on a non-meaty part
1 disjointed bone Missing both wing tips
2 Disjointed bones One broken bone One cut longer than ¼ of
an inch on a meaty part A cut longer than 1 ½
inches on a non-meaty part
Missing one or both wing portions and wing tips
Defects in a Poultry CarcassC No Grade Two or more broken
bones One or more broken
protruding bone More than 1/3 of a part
exposed flesh A cut down the back
portion more than half way to the hips
Missing one or both wings
Cut out wider than the base of the tail head
Missing an appreciable amount of meat on a meaty part
If there is a cut down the back that is passed the hip joints
Poultry Parts Back Thigh Thigh with back Wing Portion Drumstick Front half Rear half Leg Leg quarter
Breast quarter Breast quarter without
wing Breast with ribs Boneless skinless breast Boneless skinless drum Wishbone Boneless skinless thigh Tenderloin
Avian InfluenzaAvian influenza is an infection caused by
avian (bird) influenza (flu) viruses. Infected birds shed influenza virus in their
saliva, nasal secretions, and feces. Infection with avian influenza viruses in
domestic poultry causes two main forms of disease that are distinguished by low and high extremes of virulence.
Known affected areas http://gamapserver.who.int/mapLibrary/app/searchResults.aspx
What can be done?Avoid bird to bird contact outside of your
operation.Keep everything cleanDo not haul disease home, avoid problem areas.Do not risk disease potential by borrowing items
from neighbors to take care of birds.Know the warning signs (sudden increase bird
lost, poor appetite, drop in egg production, swelling around the eyes, neck and head)
Sick birds can be reported (local state veterinarian)
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