| Question | Answer |
| In judging laying hens, what are the five factors that determine short term production? | 1) Comb development
2) Facial Pigmentation
3) Spread in abdomen skeletal structure
4) Vent color and shape
5) Wings |
| In judging laying hens, what determines long term egg production? | Color of the shanks |
| If the facial pigmentation of a hen is yellow, are they in or out of production? | OUT |
| The whiter the shanks, the MORE or LESS eggs the hen has laid. | MORE |
| Oval vent shape = IN or OUT | IN |
| round Vent shape = IN our OUT | OUT |
| Dry vent = IN or OUT | OUT |
| Damp vent = IN or OUT | IN |
| If the vent is yellow, is the hen laying or not? | NOT laying |
| True/false: There is a relationship between grade and size | FALSE. There is NO relationship |
| What is the haugh score for a AA egg? | 72 or up |
| What is the haugh score for a A egg? | 60-71 |
| What is the haugh score for a B egg? | Less than 60 |
| What three things measure haugh unit score? | 1) Temp (45-60 degreeS)
2) Albumen Height
3) Weigh of the Egg |
| All in All Out | 1 age, 1 species, 1 location |
| Bleaching | Term applies to the loss of yellow pigment from the skin and other external parts of female chickens following the onset of lay. |
| In what order does bleaching occur? | Vent
Eye Ring/ear lobe
Beak
Shank
Toes |
| Brooder | Any of the large variety of devices used to provide supplemental heating during breeding. |
| Capon | A castrated male chicken |
| Case | The standard unit of measure for eggs consisting of 30 dozen eggs. |
| Chalazae | The two twisted or spiral portions of thick albumen which are attached to the yolk and extend to the poles of the egg |
| Percent Mortality Equation | (Starting # - Ending #)
------------------------ * 100
(Starting Number) |
| Average Live Weight Equation | Lbs live weight
------------------
ending # birds |
| Percent of lbs condemned Equation | lbs condemned
----------------- * 100
lbs live weight |
| Feed conversion equation | lbs feed
------------
lbs live weight |
| Stocking Density Equation | sq ft
-------------------
starting # birds |
| How much crude protein should a broiler starter have? | 23% |
| How much crude protein should a replacement pullet starter have? | 20-21% CP |
| How much crude protein should a turkey starter have? | 28% CP |
| How much crude protein should a game starter have? | 30% |
| The first feed will be high in .... | protein and cost |
| In leghorns, what will the calcium level (as percent of diet) be at:
1 wk
13 wk
16 wk
beyond | 1.2 %
.8%
2.5%
3.5-4% |
| What is the protein level (as percent of diet) in turkeys at:
Start
Finish | 28% CP
1.4% CP |
| What are the energy levels (as calories per pound of feed) be for broilers at the end? | 1300-1500 at end |
| Fetile eggs need high level of | microminerals |
| As temperatures goes down, the amount of calories needed goes.... | UP |
| If laying eggs, hens need what ratio of Ca/phosphorus? | 4.0/3.6 |
| How many essential amino acids must be included in diet? | 11 |
| What are the 6 amino acids that are the most limiting in food? | Methionine
Cytisine
Lysine
Tryptophane
Arginine
Phenylalanine |
| Birds can convert _____ into cytosine. | Methionine |
| Cytosine contains ____. | Sulfur |
| Methionine and Lysisne can be used in diet because they have a high _____ and low _____. | Quality
Price |
| Digestible energy = | Gross Energy - Fecal Energy |
| Metabolizable Energy = | Gross energy - fecal energy - UE |
| 1degree Celcius = __ calories | 1 |
| Feed egg layers _______ cal/lbs of energy | 1280-1230 |
| Feed broilers and turkeys ____cal/lb of energy | 1350-1550 |
| Hens should get how many calories a day? | 300 |
| Startering broilers should be aprx ____ calories per pound of feed | 1350 |
| We must provide all vitamins except | Vitamin C |
| Finisher broilers/turkeys want high ____ and high _____ content. | calories
fat |
| Broiler/finisher cal/lbs | 1520-1550 |
| Uses of:
Vit A, K, E, D | A: vision
K: blood clotting
D: calcium absorption
E: antioxidant |
| What four vitamins can you supply with water? | Vitamin K
Vitamin A&K
Vitamin D
Stress Pack |
| Macrominerals specific ingredients.
1) Calcium _______
2) Sodium _____ | 1) Limestone
2) Salt |
| 1ppm = ___ __/1000g of feed | 1 mg |
| Layer and Breeder Requirements:
-CP levels
-Energy levels (cal)
-Calcium Needs
-Phophorous | 16-19% CP
Energy: 1280-1330 cal
Calcium: 3.5 - 3.25%
Phosphorus: .350.425% |
| Replacement pullets:
Protein levels
Energy Levels
Calcium (wk 1, wk 13, wk 15) | Protein: 21%
Energy: 1325 - 1375 cal
Calcium wk 1: 1.2%
Calcium wk 13: .8%
Calcium wk 16: 2.5% |
| In feed labeling first, second, and last two numbers mean?
EX: 3324 | First number: A 3 means Natural layers. A 4 means organic
Second number: phase whatever. So, EX - phase 3
Last two numbers: X lbs/100birds/day |
| Broiler levels:
Energy Concentration
Protein Levels
Fat Usage | Energy: 1330-1550 cal/lb (1wk - 6wk)
Protein: 23%CP (1wk) down to 19%CP (6wk)
Fat usage: 6-8% of ration |
| rations for broilers come in four mixes. What sets? | Prestarter
Starter
Grower
Finisher |
| Turkey requirements:
Protein Levels
Energy Levels (start, finish) | Protien: @60g --- 28%CP. @40lbs ---14%CP
Energy levels: 1325 - 1550 |
| What are the 8 levels of feeding according to stage of development for turkeys? | S 1
S 2
G 1
G 2
G 3
F 1
F 2
F 3 |
| The computer program for ration formulation does three things: | 1) fills the space
2) balances ration
3) least cost |
| You must provide the computer with three things to create a least cost ration formulation. | 1) Ration Specifications
2) list of available food stuffs
3) limitations, restrictions, forced minimums |
| Wheat has a _____ problem. | Palatability |
| Two protein sources. | Animal
Vegetable |
| A protein source must have ____% or more crude protein | 40% |
| What are two energy sources? | Fat
grains |
| Soy beans have what percent CP? | 44-48% |
| How much of a mineral pack/ premix should go into ration? | 5lbs/ton |
| How much of a vitamin pack/premix should go into ration? | 5lbs/ton |
| Three options for pigment suppliers: | Florafil
Vitamins D A K E
Omega 3-FAs |
| Bacitracin MD is an ____ chemical | enteric |
