FFA Poultry CDE Spring 2013 General Overview of

FFA Poultry CDE Spring 2013

General Overview of the Contest l 4 team members (Could Be You!!!!) l They will take the top 3 scores l There will be 19 classes (Sections) of the contest, and 20 if there's a tie. l We will briefly cover each class

Evaluating Broilers for Meat Production and Proper Handling of Market Broilers l Three Factors to Consider when Evaluating Broilers Body Conformation- refers to the birds structure (the shape and size of body parts relative to each other). l Fleshing- refers to the distribution of muscle and the overall quantity of breast meat. l Finish- ability to carry some fat under skin. l

Video l http: //www. youtube. com/watch? v=5 Musb q. W-g. Qw

Evaluating Egg-Type Hens for Production Pigmentation- used to describe the presence or absence of yellow pigment in the skin, shanks, and feet of the egg-type hen. l Abdominal Capacity of a hen is measured and expressed by one fingers width. l

Examining a Placing Class of Egg-Type Hens and Handling The feathers of high producing hen are frayed, ragged, dirty, and dull. l Molting is a process chickens go through once a year to shed their feathers and replace them with new ones. l l Molting in high producing hens usally occurs in the fall to winter http: //www. youtube. com/watch? v=o. QLXJDg. Aam E

Evaluating Ready-to-Cook Poultry Carcasses and/or Parts l Factors that Effect the Grades of Poultry l l l l Conformation Fleshing Fat Covering Exposed Flesh Discolorations Disjointed and broken bones Missing parts l Poultry is graded in 4 classes l A Quality B Quality C Quality Non. Gradedable l Video l l l

Grading Shell Eggs- Interior Quality Class 7 l Candling- permits satisfactory evaluation of the egg’s interior qualities and also minimizes the possibility of dropping the egg. l Parts of the Egg considered in candling l l Air Cell Yolk l l l Size Shape White (Albumen) l l Bloodspot Meat spots

Evaluating Individual Shell Eggs for Interior Quality

Evaluating Individual Shell Eggs for Exterior Quality l Factors that effect exterior quality grades l l l Soundness Cleanness Shape Texture Thickness

Evaluating Further. Processed Poultry Meat Products l Evaluative criteria l l l Coating Coverage Coating Color Shape and Size Completeness Foreign Material

Identifying Chicken Carcass Parts

Presenting Oral Reasons l The participant must remember many important facts when giving a set of oral reasons. The participant feel well prepared and comfortable when presenting reasons.

Written Examination Class 13 l Written examination consisting of thirty multiple-choice items. Five or more require the participant to perform mathematical calculations.

You could be on this team!!!!!!!

Practice Candling Eggs