Poultry E.A
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School
University of Nevada, Reno *
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Course
100
Subject
Health Science
Date
Feb 20, 2024
Type
Pages
3
Uploaded by BarristerWildcat4111
AGSC 100
Poultry Production In-Class Assignment – 10 pts
Using the handout and the USDA Egg Grading Manual, work in
groups but individually fill out the worksheet and upload to the
assignment’s discussion board.
1. Label the diagram of the egg below. (4 pt)
2. Weigh your group’s egg. Multiply the weight of the egg in
ounces by 12 to figure out the weight class of your egg.
Record your weight and calculations below with the final
weight class. (1 pt)
Wt. _________ oz. Wt. per dozen __________
Weight Class ______________
3. Candle your group’s egg. Record the size of the air cell. Brisa Rodriguez Duenez
Alayna Fronk
Saige Gregory Matia Dreyer
Angelina Cairo Air
Cell
Shell
YO14
Germinal
Disc
Albumen
Outer
shell
Chalaza
Membrane
3
.
3
39
.
6
Jumbo
·
Ended
up
with
a
double
Yolk egg
!
______________ inch and determine class by air cell only
– circle one AA A B (1 pt)
4. Describe the yolk quality when candling and determine
class by yolk appearance only – circle one AA A B (1 pt)
5. Crack you egg into a dish and observe the white and yolk.
Which class does your egg appear to be when cracked? –
circle one AA A B (1 pt)
6. Select two of the following discussion questions to discuss
in your group and then answer in the assignment’s
discussion board (2 pts) (see back of page)
Poultry Production Discussion Questions (Answer two of these
in your group discussion post):
1) Does shell color have anything to do with the taste of the
egg? Why or why not?
2) Why can hens still lay eggs without a rooster present? 3) Cage Free vs. Caged Chickens? Which is better for
production? Ethics to be considered?
4) Find two regional poultry production farms and describe
their methods, goals, and products that they are selling to
the public. What is their niche in the poultry industry?
5) How might a small farm still compete with large
Shell color has nothing to do with the taste of the egg, there’s no genetic correlation between taste and egg shell color. The taste of eggs can be a
ff
ected by their freshness, the cooking method, the feed of the hen that laid them.
Ovulation occurs in hens every 24 hours whether or not the egg is fertilized. Eggs are mostly developed before fertilization, the chicken doesn’t know.
3
in =0
.
197
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corporations in the poultry industry? 6) A common practice for small farming operations is to try
and barter, sell, or save any resources that they can to offset
operation costs. Thinking along the lines of poultry
production, are there any by-products that producers can
sell to make up for some of their operational costs?
Resources:
https://www.ams.usda.gov/sites/default/files/media/Egg%20Gra
ding%20Manual.pdf
https://www.facebook.com/Ogan-Family-Farm-
235495776464710/
https://whitingfarms.com/
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