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Managing Small Organic Poultry Flocks

Managing Small Organic Poultry Flocks. Mickey A. Latour. Topics:. Choosing and obtaining Poultry Organic Poultry Diets Small Scale Housing Managing Organic Poultry Small Scale Processing Sources. Selecting a Bird . Weather/housing conditions Type of production: Meat Fast-growing

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Managing Small Organic Poultry Flocks

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  1. Managing Small Organic Poultry Flocks Mickey A. Latour

  2. Topics: • Choosing and obtaining Poultry • Organic Poultry Diets • Small Scale Housing • Managing Organic Poultry • Small Scale Processing • Sources

  3. Selecting a Bird • Weather/housing conditions • Type of production: • Meat • Fast-growing • Final Carcass weight • Specialty birds • Layers • Egg color (Brown, White, Other) • Total Egg Production • Egg Size Produced

  4. Examples of genetic sources: • Local Hatcheries/Fanciers • Short shipping distance • Pick up yourself • Poultry Connection Hatchery List • http://www.poultryconnection.com/hatchery.html • The Poultry Press Ads • http://www.poultrypress.com/ • Major Hatcheries • Long 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

  5. Selecting a Bird • Weather/housing conditions • Type of production: • Meat • Fast-growing • Final Carcass weight • Specialty birds • Layers • Egg color (Brown, White, Other) • Total Egg Production • Egg Size Produced

  6. What should be in the ration? • Based on: • Species • Duck • Layer • Broiler • Turkey • Breed • Desired Production • Fast/slow growing • Final weight • Egg production • Exhibition • http://edis.ifas.ufl.edu/AA160

  7. Housing • Location • Be aware of codes and restrictions • Size will be determined by bird numbers • Consider drainage, accessibility to electric and water • Fencing, weather needs • Consider bird death disposal • Litter choices • Types: • Free Range • Moveable “Chicken trailers” • Completely Enclosed Operations

  8. Free Range Operations • Exposure to predators • Allows birds to express natural behaviors • Types: • Fenced free range • Open free range • Truly Organic? • How do you know what birds are eating?

  9. “Chicken Trailers” • Very Small Operations • Small, moveable housing • Often used in gardening to add soil value • Limitations of volume

  10. Chicken trailer (mobile)

  11. Enclosed Operations • Easier to manage • Controlled environment • Ventilation/Lighting • Protection from predators • Limits bird activities

  12. Eggs • How to properly clean eggs • http://www.ianrpubs.unl.edu/epublic/pages/publicationD.jsp?publicationId=798

  13. Processing Poultry andEgg Grading

  14. 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 HRI • Still need local health department sanction • (http://www.in.gov/boah/)

  15. Introduction • Birds should be fasted 12-hours before slaughter. • Be sure to allocate enough time to get water hot enough for scalding. • Make sure plenty of ice/cooling equipment is on-hand following processing.

  16. HOME PROCESSING • Killing and bleeding out • Cone works well – can make your own • Inside cut (?) • Better not to cut head off • Let bleed out well

  17. HOME PROCESSING • Scalding • Hard scald 160-180 F 30-60 sec • Sub scald 138-140 F 30-75 sec • Semi scald 123-130 F 30-75 sec • 4 parts boiling water to 3 parts cold water gives about 135 F

  18. http://www.cornerstone-farm.com/poultrypic.htm

  19. HOME PROCESSING • Picking • Singeing

  20. HOME PROCESSING • Cut off shanks, head, oil gland • Slit skin down back of neck

  21. HOME PROCESSING • Remove tracheae, loosen crop, remove crop • Remove neck • Move to other end of bird!

  22. HOME PROCESSING • J-cut • Easier • Quicker • For both, need to cut around vent without cutting intestine

  23. Lung rake HOME PROCESSING • Bring everything out! • Intestines, gizzard, liver, heart, lungs, reproductive organs, (kidneys) • Save gizzard, liver, heart, (neck)

  24. HOME PROCESSING • Empty gizzard, remove lining • Clean everything well • Chill as soon as possible • Best to chill overnight before cooking or cutting up

  25. Carcass Quality

  26. Carcass Grading • There are four different grades that carcasses are given and they are: • A • B • C • No Grade

  27. 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 CarcassA B

  28. 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 Defects in a Poultry CarcassC No Grade

  29. 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 Poultry Parts

  30. Packaging

  31. Factors when grading Egg Quality Interior Egg Quality & Exterior Egg Quality

  32. Avian Influenza • Avian 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

  33. What can be done? • Avoid bird to bird contact outside of your operation. • Keep everything clean • Do 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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