Survey of the Animal Industry

Survey of the Animal Industry Chapter 4 Poultry and Egg Products

Poultry Meat and Egg Production • Broiler Chickens makes up most of the worlds production of poultry meat • Other meats consumed • turkeys, roaster chickens, mature laying hens, ducks, geese, pigeons, guinea • Most are slaughter by large companies that are vertically integrated • 2001 Sales for top 2 companies • Tyson Foods $25 billion • Perdue Farms $2.5 billion

Composition • Meat • Dressing percentage • Chickens 78% • Turkeys 83% • Edible raw meat from the carcass • Chickens 67% • Turkeys 78%

Composition of Chicken and Turkey • A comparison is shown on table 4.3 on page 79 • Dark meat compared to white meat • higher in calories • Lower in protein • higher cholesterol

Eggs • Structure • Is diagramed on page 79 figure 4.1 • Shell • 94% calcium carbonate • Contains 7000 to 17,000 pore spaces for the exchange of moisture and carbon dioxide • Take a fresh egg and hold it in front of a bright light and you can see the pore spaces • Surrounded by the cuticle • preserves freshness and blocks micro organisms entry into the egg • Two membranes are just inside the shell • Attached to the shell • Other encloses the eggs contents

Eggs • Structure • Air cell • air pocket that forms between the inner and outer membranes

Eggs • Egg White (albumen) • Has Four Distinct layers • Chalaziferous layer -- surrounds the yolk and keeps it centered in the egg • Twisted and squeezes out the thin albumen • Chalazae • Thick Albumen • Thin Albumen • Highest protein content in the egg

Eggs • Structure • Yolk • Yellowish center of the egg • Surrounded by the vitelline membrane- a thin, transparent covering • Relatively high fat and protein content

Egg Weight • Average is 2 oz. With a range of 1.5 to 2.5 oz. • Parts that make up the weight • Shell and membranes 11% • Albumen 58% • Yolk 31%

Poultry Products • Meat • More than 60% of all broilers leave the processing plant as cut-up chicken or selected parts • 1 out of every 8 lb. are processed now and larger amounts are expected in the future • Consumers respond to value added products that cut down on the amount of preparation time need to make a meal • 50% of broilers, fowl(mature chickens) and turkeys are process beyond the parts or ready to cook stage

Poultry Products • Boned and formed products • turkey roll fingers • nuggets • Cut and diced • salads and casseroles • Canned and ground • Cured and smoked products

Eggs • Eggs come naturally prepackaged for sale • Further processing of shell eggs produce • Pasteurized liquid eggs • Powdered eggs • This processing allows for: • easier transportation of eggs • longer shelf life • Increased food safety

Eggs • Shell color • Some lay white • Some lay brown • Color comes from ooporphyrin – reddish-brown pigment of the blood • There is no significant difference between the eggs in nutritional value

Feathers and down • Down -- small soft feather found under the out feathers of ducks and geese • Older birds produce the best down • Takes 4 ducks or 3 geese to make 1 lb. of feather and down mix of which 15-25% is down • Used in the manufacturing of many things • 90% of the feathers and down used in this country are imported

Other Products and By products • Goose livers • Produced by force feeding corn to geese 3 times a day for 4 to 8 weeks • Produces a liver that is 2 lbs. each • Hydrolyzed feather meal • poultry meat and bone scraps • Both are used in animal feeds

Nutritional considerations • Nutritional value of meat • Protein • White meat is 33% protein • Dark meat is 28% protein • Is easily digested and contains all of the essential amino acids • Fat • Poultry is lower in fat than a lot of meats – if eaten with out the skin • Vitamins • Excellent source of vitamin A • Thiamin • Riboflavin • Niacin

Nutritional Value of eggs • High nutrient density • Excellent source of • Protein • high in readily digestible proteins • Large amount of amino acids • Eggs are a least cost source of protein • Vitamins A, D, E, Folic Acid, Riboflavin, B12 and Pantothenic Acid • Minerals -- Phosphorus, Iodine, Iron and Zinc

Nutritional Value of Eggs • One egg supplies a high amount of the Nutritional requirements for a day • Eggs are High in Cholesterol and fat • Most of the fat and cholesterol are concentrated in the Yolk • Ideas for reducing intake of fat and cholesterol from eggs • Limit yolk consumption to 1 serving • Replace the yolk by adding 2 egg whites instead

Consumption • Meat • Chicken • Highest per capita consumption is in Antigua • United States has a high per capita consumption • It is approximately 90 lb. or ½ of the total meat consumption • Kentucky Fried Chicken (KFC) and other fast food restaurants have increase the speed of preparing and their consumption • Heavy hens account for 10% of the poultry meat consumed by Americans • Turkey • Consumption has increased from 1.7 lb. to 18 lb. in 2001 • Most of the increase is due to processed parts • In past years turkey was mainly consumed on holidays

Consumption • Eggs • Consumption is 235 eggs per year and is down • 85% consumed as shell eggs • Per capita consumption is near the production of one hen a year which is 254

Marketing • Large amounts of meat are exported • Most of the meat in the market is from broilers • More than 900 million lb. per year • 100 million dozen eggs are exported from the US annually • Ways sold • Chicken is sold fresh • Turkey is sold frozen

Marketing • Ways Sold • Most chicken is package for sale within 7 days of processing • Proper refrigeration can extend the shelf life beyond its expiration date up to 3 days (28-35o F) • Most poultry meat is inspected by state and federal inspectors • 40% of broilers are marketed under a brand name

Marketing • Turkeys • Before the 1950’s 90% of turkey sold were for the holidays of Thanksgiving and Christmas • Now less that 40% are sold during this time • Due to increase in offerings of preprocessed turkey.

Survey of the Animal Industry