Mickey A. Latour Managing Small Organic Poultry Flocks.

Mickey A. Latour

Managing Small Organic Poultry Flocks

Topics:Choosing and obtaining PoultryOrganic Poultry DietsSmall Scale HousingManaging Organic PoultrySmall Scale ProcessingSources

Selecting a BirdWeather/housing conditionsType of production:

MeatFast-growingFinal Carcass weightSpecialty birds

LayersEgg color (Brown, White, Other)Total Egg ProductionEgg Size Produced

Examples of genetic sources:Local

Hatcheries/FanciersShort shipping distancePick up yourselfPoultry Connection

Hatchery List http://

www.poultryconnection.com/hatchery.html

The Poultry Press Ads http://www.poultrypress.com/

Major HatcheriesLong 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

Selecting a BirdWeather/housing conditionsType of production:

MeatFast-growingFinal Carcass weightSpecialty birds

LayersEgg color (Brown, White, Other)Total Egg ProductionEgg Size Produced

What should be in the ration?Based on:

SpeciesDuckLayerBroilerTurkey

BreedDesired Production

Fast/slow growingFinal weightEgg productionExhibition

http://edis.ifas.ufl.edu/AA160

HousingLocation

Be aware of codes and restrictionsSize will be determined by bird numbersConsider drainage, accessibility to

electric and waterFencing, weather needsConsider bird death disposalLitter choicesTypes:

Free RangeMoveable “Chicken trailers”Completely Enclosed Operations

Free Range OperationsExposure to

predatorsAllows birds to

express natural behaviors

Types:Fenced free rangeOpen free range

Truly Organic?How do you know

what birds are eating?

“Chicken Trailers”Very Small OperationsSmall, moveable housingOften used in gardening to add soil valueLimitations of volume

Chicken trailer (mobile)

Enclosed Operations• Easier to manage• Controlled

environment• Ventilation/Lighting

• Protection from predators

• Limits bird activities

EggsHow to properly clean eggshttp://www.ianrpubs.unl.edu/epublic/

pages/publicationD.jsp?publicationId=798

Processing Poultry andEgg Grading

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 HRIStill need local health department sanction (http://www.in.gov/boah/)

Introduction

1. Birds should be fasted 12-hours before slaughter.

2. Be sure to allocate enough time to get water hot enough for scalding.

3. Make sure plenty of ice/cooling equipment is on-hand following processing.

HOME PROCESSINGKilling and bleeding outCone works well – can make your ownInside cut (?)Better not to cut head offLet bleed out well

HOME PROCESSING Scalding

Hard scald 160-180 F 30-60 secSub scald 138-140 F 30-75 secSemi scald 123-130 F 30-75 sec

4 parts boiling water to 3 parts cold water gives about 135 F

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

HOME PROCESSING

PickingSingeing

HOME PROCESSING

Cut off shanks, head, oil glandSlit skin down back of neck

HOME PROCESSING

Remove tracheae, loosen crop, remove crop

Remove neckMove to other end of bird!

HOME PROCESSINGJ-cut

EasierQuicker

For both, need to cut around vent without cutting intestine

HOME PROCESSING

Bring everything out!Intestines, gizzard, liver, heart, lungs,

reproductive organs, (kidneys)Save gizzard, liver, heart, (neck)

Lung rake

HOME PROCESSING

Empty gizzard, remove liningClean everything wellChill as soon as possibleBest to chill overnight before cooking or

cutting up

Carcass Quality

Carcass Grading

There are four different grades that carcasses are given and they are:

ABCNo Grade

Defects in a Poultry CarcassA B

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 CarcassC No Grade 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

Poultry Parts 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

Packaging

Factors when grading Egg Quality

Interior Egg Quality

&

Exterior Egg Quality

Avian InfluenzaAvian 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

What can be done?Avoid bird to bird contact outside of your

operation.Keep everything cleanDo 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)