1. ANFS 421POULTRY PRODUCTION PRIMARY BREEDERS

2. U. S. Meat Consumption

3. The Breeders Parent Breeder • Owned by the Integrator • Crosses breeds purchased from a Primary Breeder • Supply Broiler Hatcheries with a constant supply of Hatching Eggs. • Boost Maternal Antibodies for a company’s Poultry Health Program Primary Breeder • An independent company. • Genetically develop disease resistant poultry that grows faster on less feed and produces higher yields. • Accomplish this by minimizing the potential loss of breeding integrity of the poultry.

4. Primary Breeder Companies Consolidation of the Industry • Heritage Breeders LLC of Perdue Farms • Cobb Vantress of Tyson Foods • Aviagen=Ross and Arbor Acres • Hubbard-ISA of Merial

5. Growth Changes 1920’s • 4.7 lbs of feed to produce 1 lb of live weight • 2.5 lb Bird • Took 18 weeks • 25% flock mortality Today • Less than 2 lbs of feed to produce 1 lbs of live weight • 5 lb Bird • Takes 7 weeks • Less than 5% flock mortality

6. Reason for Improvements • Nutrition • Health Programs • Poultry management practices • Housing conditions • Genetics

7. Pedigreed Great - Grandparent Grandparent Parent Broilers, Roasters GENETICS Genetic Pyramid 2005 2006 2007 2008 2009

8. The Genetic Puzzle

9. Pedigreed Great - Grandparent Grandparent Parent Broilers, Roasters Genetics Four Years (Generations) for Changes 2008 9,000 2009 90,000 2010 3 million 2011 105 million 2012 14.2 billion

10. Broiler Processing Changes • 1980 % Processed • 67% Whole birds • 33% Cut-up • 1990 % Processed • 23% Whole birds • 67% Cut-up • 10% Further porcessed

11. Genetic Selection Process • Identify industry needs • Define selection traits • Develop a modern pedigree program • Set improvement goals • Evaluate broiler performance • Invest in research

12. Genetic Gains • Done at the Pedigree level • Selection process & Regeneration of birds with superior Genetic Traits • All eggs are identified as to who the father and sometimes mother are. This establishes families • Where Selections are made • Hatchery • Selection Farm • Hen farm. • Paper Selections (Based on family data)

13. Family Establishment

14. Labeling Eggs

15. Organizing Eggs at Pedigree Hatchery

16. Pedigree Hatchery Eggs in the Setting Incubator

17. Pedigree Baskets in the Hatcher

18. Pedigree Baskets Divided

19. Chick Examination

20. Hatchery Selections • Color of the chick • Leg quality • Family size • Down texture • Health • Family Data Recorded • Each chick is line checked

21. Selection Farm

22. Feed Conversion Testing

23. Growth Selection • Weight • Conformation • Skeletal structure • Feed Conversion • Health/Livability • 160,000 birds placed- only 35,000 selected • Data is recorded on all birds for family records

24. Broiler Selection Traits • Growth rate • Feed conversion • Livability • Health • Heat resistance • Evisceration yield • Part & meat yield • Carcass fat • Leg & skeletal strength/confirmation • Breast confirmation

25. Example of Desired Weights

26. Blackout Farm • Birds arrive at 8 weeks • Must be converted from a Broiler to a Breeder. • Gains are less then .75 lbs. over the period of 13 week • Houses are managed the same as in parent breeders • Birds must be hand fed.

27. Blackout Farm Pens

28. Layer Testing Farm

29. Breeder Selection at Layer Farm • Trap nesting • Every egg identified & recorded in computer • Family egg production • Egg Quality • Best Families moved to Pedigree pens • 35,000 birds selected but only 7,000 (20%)=Pedigree. Remainder = foundation stock

30. Layer Farm Pens

31. Layer Farm Biosecurity

32. More Biosecurity

33. High Yield Broiler It is the breed of choice for producing value-added deboned products based on its meat yield, efficiency, broiler performance, and fillet shape. Optimize grow out and processing performance, achieving the highest eviscerated and breast meat yield of all breed options.

34. Low Cost Broiler Efficient feed conversion and excellent growth rate provide the competitive advantage of the lowest cost for producers.

35. Free Range Broiler This broiler has been bred for robust health and well being and is ideally suited to free range and organic systems as well as less intensive indoor production. It is a colored chicken bred from a rustic brown female and white male, giving the broilers distinctive

36. Industry Outlook • Annual production is increasing 5% every year. • Further processing of chickens is creating many new markets for poultry • Poultry has become a leader in food safety • All indicators point toward continued increases in per capita consumption. • Exports are increasing. • Dealing with Poor Economy • Competing with Energy Markets for feed ingredients