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Poultry Flashcards

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1
Q

Give the inherent genetic problems of the two different farmed chickens

A

Broilers - leg problems

Layers - Osteoperosis

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2
Q

Give advantages and disadvantages of mechanical catching of chickens

A 
Advantages:
•	Reduced labour costs;
•	Better conditions for workers;
•	Reduced rejection rates;
•	Reduced injury and bruising (especially leg injury rates).
Disadvantage:
•	Speed of catching lower
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3
Q

Describe the difference in injuries in chickens depending on the system

A
  • Cages: more depopulation injuries;

* Barn/free range: more old fractures.

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4
Q

Give three types of injury caused by chicken harvesting

A

• Considerable injury rates: Bruising, Fractures, Dislocation.

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5
Q

At which three points in their lives will chickens be handled ?

A
  1. as day old chicks, delivered to the rearing houses;
  2. laying hens, transferred to their point of lay;
  3. at the end of their lives, to be taken to slaughter facilities, which may be some distance away.
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6
Q

Give some of the challenges to bird welfare produced by transport

A
  • Handling; Mixing/social disruption; Food and water withdrawal; Acceleration, motion, vibration; Exacerbates injuries sustained during handling. Fatigue. Noise. Novelty/confinement. Thermal challenges.
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7
Q

Describe the problem with broiler transport

A
  • Broilers particularly susceptible to heat stress and dehydration;
  • Genetic selection for muscle growth has compromised capacity to respond to acute thermal challenge:
  • Reduced tolerance has implications for welfare and meat quality.
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8
Q

Describe the problem with transporting end of lay hens

A
  • Poor feathering – reduced thermal tolerance;
  • Excessively vulnerable to cold and wet conditions:
  • Thermal comfort zone 22-28ºC compared to 10-15ºC for pullets.
  • Heat stress in some parts of the vehicle;
  • Thermoregulatory ability compromised:
  • Physiological fatigue;
  • Prolonged pre-transport food withdrawal.
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9
Q

Describe the transport of day old chicks (with reference to welfare)

A
  • Thermal stress major source of welfare compromise;
  • Optimal temperature range of 24-25ºC and 60% RH;
  • Air mixing is an issue in stacked containers;
  • Tolerate long journeys (yolk sac reserves).
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10
Q

Describe the transport of pullets (with reference to welfare)

A
  • Pullets:
  • Well feathered, fully fed and hydrated and free from metabolic disease – high value birds;
  • Withstand greater excursions in ambient thermal conditions compared to chicks or spent hens.
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11
Q

Describe the problem of thermal stress in chicken transport

A

Thermal Stress
• Heterogeneous distribution of ventilation in passively ventilated transporters – ‘hot-spots’ and ‘cold-spots’;
• Different birds in same load may experience heat or cold stress - localised high air velocities;
• High stocking density, minimal head room and high humidity compromise ability to thermoregulate by natural means - panting, postural changes.

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12
Q

Give three factors that affect the DOA number in chickens

A
  • Ambient temperature;
  • Catching company;
  • Breed;
  • Flock size;
  • Mean bodyweight;
  • Mean compartment stocking density;
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13
Q

Who introduced the FCI regulation (include details for different species)

A

Hygiene Regulations from January 2006
Initially required only for poultry, with a delayed, progressive implementation of FCI for other species; pigs from 2008; cattle and sheep from 2010;

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14
Q

Give 8 pieces of information that should be included in a FCI (for poultry)

A
  • farm and house of origin;
  • intended date of slaughter;
  • number of birds for slaughter;
  • flock mortality;
  • diseases diagnosed;
  • results of any laboratory tests;
  • any medication given;
  • previous PM results.
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15
Q

Describe the feedback that must be given as part of a CCIR

A

Collection and Communication of Inspection Results (CCIR)
• Provides valuable information for the farmer and the farmer’s veterinarian;
• If a condition that affects animal welfare, or public or animal health is found at ante-mortem inspection, the OV needs to inform the FBO;
• If ante-mortem inspection reveal any problems that arose during primary production, the farmer and the farmer’s veterinarian needs to be informed.

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16
Q

What legislation dictates the ante-mortem process in chickens?

A

EC’s 853/2004 and 854/2004

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17
Q

Where can an ante mortem inspection be completed?

A

On farm or at slaughter house

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18
Q

What three factors does an ante mortem look at?

A

iD of animal
welfare
potential zoonoses

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19
Q

Describe an ante mortem of chickens

A
  • Bird-by-bird inspection not feasible;
  • Overall health and welfare of each must be assessed;
  • When possible, ante-mortem inspection should include listening to the birds and observation of a random sample checking posture, wattle colour and cleanliness of birds.
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20
Q

Name two notifiable diseases in poultry (and give 2 symptoms of each)

A 
Avian influenza - sudden death, respiratory signs, oedema
Newcastle disease (avian paramyxovirus 1) - sudden death, prostration, diahhorea, nervous signs (paralysis etc) (lesions on respiratory tract and proventricular haemmorrhage on PM)
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21
Q

What are the 4 focuses of an AWO?

A

Animal Welfare Officer Must identify:
• Animals that require to be slaughter first (prioritise).
• Any welfare needs.
• Any measures that need to be taken to improve animal welfare (e.g. If animals have been subjected to hot or humid weather, implement an intervention method to cool them down).
• Keep record(s) of action(s) taken to improve welfare

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22
Q

List the slaughter process for chickend

A 
Lairage
Shackling
Stunnning
Bleeding
Scalding
Defeathering
Hock Cutting 
Evisceration 
Washing 
Chilling
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23
Q

What two pieces of legislation dictate the action of chicken stunning?

A

European legislation - EC 1000/2009

Welfare of Animals at the time of Killing 2005

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24
Q

Describe the standards for stunning chickens

A

Unconsciousness induced by the stun should be longer that the time taken to perform the neck cut and allow brain death to occur from blood loss (<15 secs);
Only acceptable when they result in minimal signs of agitation and distress before loss of consciousness;
Stunning methods used commercially:
Electrical stunning;
Controlled atmosphere (gas).

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25
Describe the process of bleeding chickens
(neck cutting) Can be carriedout on dead or alive bords Will be cause of death if birds are stunned elecrically However if gas stunning occurs will be already dead Carcass will be rejected if left un-bled
26
Describe the process of scalding chickens
Carcass soaked in water of temperature 50-55 degrees (lower than pig - 60-65) Aids in the next step --> feather removal
27
Describe the process of defeathering chickens
Rubber projections rotate around carcass This results in the removal of feathers Could be a point of cross contamination
28
Describe the process of evisceration of chickens
Removal of internal organs | A point of secondary post mortem inspection point
29
Describe a method that may be used on small scale slaughter
* Mechanical killing using a percussion killer is the preferred killing method for disease control purposes (of limited numbers) and emergency welfare killing; * For routine slaughter or killing, the use of the percussive device must be followed by a currently permitted method of slaughter or killing eg: cervical dislocation.
30
Describe the process of washing, chilling and maturation in chickens
* The carcases are washed in potable water; * Chilled down to 4 degrees C by cold air and water jets; * Maturation, usually 8-10 hours (shorter with electric stimulation)
31
Describe electric stunning in birds
* Water bath supplied with a voltage sufficient to ensure that every bird receives the recommended minimum current; * The birds heads must be completely immersed in the bath; * There should be good contact between the legs of the birds and the shackle line;
32
Give 4 signs of effective stunning using electical method in birds
* Loss of nictitating reflex; * No rhythmic breathing; * Constant rapid body tremors; * Wings held tightly against body
33
Give 4 problems of using electrical stunning in birds
* Requires shackling of live, conscious birds: Aversive, painful. * Some birds inadequately stunned or not stunned. * Pre-stun shocks: Wing tips. * Possible electro immobilisation.
34
Describe three types of controlled atmosphere stunning in chickens
• Anoxia (no oxygen): 100% Argon or Nitrogen. • Hypercapnic hypoxia : High CO2, low oxygen (70% CO2 in air). • Hypercapnic anoxia: High CO2, no oxygen (30% CO2 in argon). Two phase:
35
Describe three benefits of controlled atmosphere stunning in birds
* All birds stunned (non-recovery); * Shackled post-stun; * Improved working conditions at shackling point; * Improved meat quality.
36
Give three potential problems with controlled gas stunning in birds
Potential Problems • Initial aversion (unpleasantness, pain); • Respiratory effects (difficulty breathing); • Behavioural effects (convulsions, injuries sustained while flapping); • Identification of DOAs;
37
Who will carry out the post mortem on a chicken and when will it occur?
The OV or the Meat Inspector Can occur after defeathering (whole carcass) OR After evisceration (carcass and offal - intestines/hearth/liver)
38
Describe the three roles of an OV in a poultry slaughterhouse
The duties of the Official Veterinarian (OV) include: Daily inspection of the viscera and the body cavities of a representative sample of birds; Detailed inspection of a random sample of birds (or part of the birds) declared unfit for human consumption after post-mortem inspection; Any further investigations that are considered necessary when there is a suspicious that the meat can be unfit for human consumption
39
How does the EU broiler directive monitor welfare levels on farms?
In line with the requirements of the Directive, a number of animal based outcome parameters are used to identify possible on-farm welfare problems. Cumulative daily mortality rate and seven post-mortem conditions are monitored.
40
Which 7 post mortem conditions are monitored by the EY broiler welfare directive?
``` Ascites/Oedema. Cellulitis and dermatitis. Dead on arrival. Emaciation. Joint lesions/arthritis. Septicaemia/respiratory. Total rejections ```
41
Describe ascites/oedema in broilers and the effect this has on acceptance into the food chain
Distension of the abdomen observed prior evisceration Caused by fluid collected in the abdominal cavity by moving from the major blood vessels in the abdominal cavity due to increased blood pressure in the veins returning to the heart.
42
Describe dermatitis in broilers and the effect this has on acceptance into the food chain
Inflammation of the skin, often associated with bacterial infection within the skin thickness In generalised conditions the carcase must be rejected.
43
Describe cellulitis in broilers and the effect this has on acceptance into the food chain
Cellulitis is an Inflammation of the connective tissue between the skin and muscle caused by infection. Total condemnation is required if cellulitis lesions are of the wet form as they are not clearly localised or accompanied with system effects.
44
Describe DOA broilers and the effect this has on acceptance into the food chain
Poultry that are found dead at the hanging-on point or in the lairage Total rejection
45
Describe emaciated broilers and the effect this has on acceptance into the food chain
Birds of all sizes that have very poor muscle development and little or no fat deposits Total rejection
46
Describe broilers with joint lesions and the effect this has on acceptance into the food chain
``` Swelling/ deformity of the leg. IF NO SIGN OF SYSTEMIC INFECTION, AFFECTED PARTS CAN BE trimmed AT THE NEXT HEALTHY JOINT as rest of carcass pass as fit. ```
47
Describe broilers with septicaemia and the effect this has on acceptance into the food chain
Blood poisoning resulting in a dark, soft, dehydrated carcase. Total rejection
48
Describe the Trigger level system for the EU Broiler welfare directive
The Official Veterinarian (OV) representing the Food Standards Agency (FSA) assesses and records post-mortem conditions at the slaughterhouse. Data are uploaded to a central FSA database and pass through the trigger system within 48 hours. The system automatically generated the reports if: ``` one condition (or more) goes over the process 1 trigger levels OR ``` if the house mortality is above a particular level and three or more conditions are above the process 2 trigger level
49
What is the response to a trigger level alert in the EU broiler Welfare directive?
Where levels of the trigger level conditions exceed a certain threshold, data will be sent back to the OV for confirmation. If data are confirmed, the keeper of the animals and Animal Health and Plant Agency (APHA) will be alerted.
50
In what three situations does partial rejection occur?
``` Localised contamination (including bile staining); Localised mechanical damage (breakage of skin); A condition where only part of the carcase or single organ is affected ```
51
In what three situations will total rejection occur?
No ante-mortem or production report/FCI is available. In case of disease. In presence of gross contamination where trimming is impracticable
52
What group of farmers do egg regulations specifically target?
Egg producers with 350 laying hens or more
53
Who enforces legislative requirements for egg production in the uk?
``` Egg Marketing inspectors (england and wales) Poultry Unit (Scotland) ```
54
Describe a class A egg
Eggs that have quality characteristics that make them suitable for direct human consumption - must not be washed or cleaned before or after grading and cannot be treated for preservation or chilled premises
55
Describe class B eggs
Class B eggs do not meet the quality characteristics for direct human consumption and cannot be marketed as such. Requires heat treatment or pasteurisation e.g. salmonella positive flock or damaged/unclean
56
Describe ungraded eggs
Can be stamped with the producer code to be sent for food processing or industrial processing.
57
What four pieces of information should be printed on the shell of an egg?
Farming Method Country of Origin Farm ID Quality Standards (lion mark in the UK)
58
Describe the British Lion quality code of practice
Launched in 1998 Symbolises that eggs are produced by laying hens vaccinated (when pullets) against Salmonella Enteritidis Can only be used by suscribers to the British Egg Industry Council
59
What three exceptions are there to marking eggs?
If sold: - By the producer on their own farm - By the producer through door to door selling - By the producer through a local public market (if they have less than 50 birds
60
Describe the NCP with regard to eggs
National Control Plan Dictates that in the EU eggs shall not be used for direct human consumption as table eggs unless they originate from a commercial flock of laying hens subject to a national salmonella control programme (require treatment if infected with S.entritidis or S. typhimutium
61
Describe the legislation for eggs coming from a country outside the EU
- Must have approval to export this type of product to the EU - Must undergo a border inspection post including veterinary checks
62
Give 5 ways in which salmonella infections can be prevented in a flock
- Routine sampling - Restock birds from reliable sources - Live/inactivated vaccination - Good biosecurity - Decontaminated feed and water
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