Searching for "poultry"

Stocking a cupboard or freezer with home-preserved fruits and vegetables is a great way to enjoy delicious, local food all year long. Learn how to can, freeze, and dry foods safely at home in this food preservation series.

Topics Include:

• Canning vegetables, fruit, fruit spread (jam, jelly), salsa, pickles, meat, poultry, and wild game
• Freezing fruit, vegetables, and tomato products

Classroom Hatching is an egg incubation program for youth in Kindergarten through third grade. This program aims to explore the lifecycle of poultry and learn about the needs of living things by incubating and hatching chicken eggs. The activities included in the program will help youth understand where food comes from, develop healthy choices, and the responsibility of caring for living things.

This program is meant to be delivered in partnership with local Iowa State University Extension and Outreach staff, the school, and community partners. There are several components to the program, including kit assembly, delivery of four classroom visits, daily incubator checks, student workbook activities, and the relocation of the hatched chicks to a suitable farm.

Classroom Hatching is an egg incubation program for youth in Kindergarten through third grade. This program aims to explore the lifecycle of poultry and learn about the needs of living things by incubating and hatching chicken eggs. The activities included in the program will help youth understand where food comes from, develop healthy choices, and the responsibility of caring for living things.

This program is meant to be delivered in partnership with local Iowa State University Extension and Outreach staff, the school, and community partners. There are several components to the program, including kit assembly, delivery of four classroom visits, daily incubator checks, student workbook activities, and the relocation of the hatched chicks to a suitable farm.

Classroom Hatching is an egg incubation program for youth in Kindergarten through third grade. This program aims to explore the lifecycle of poultry and learn about the needs of living things by incubating and hatching chicken eggs. The activities included in the program will help youth understand where food comes from, develop healthy choices, and the responsibility of caring for living things.

This program is meant to be delivered in partnership with local Iowa State University Extension and Outreach staff, the school, and community partners. There are several components to the program, including kit assembly, delivery of four classroom visits, daily incubator checks, student workbook activities, and the relocation of the hatched chicks to a suitable farm.

Domesticated animals such as dogs, cats, cattle, sheep, goats, pigs, horses, and poultry, as well as wildlife are big challenges to on-farm food safety, both in the field and packing shed. However, handling and monitoring domesticated animals is comparatively easier than wildlife (which is covered in the Wildlife Management factsheet). Although domesticated animals are often used in fields as draft animals, for wildlife management, and to graze on crop residues/culls, the fecal matter left behind in the field can be a significant source of human pathogens, including E. coli O157:H7, Listeria, Salmonella, and Cryptosporidium. Droppings from poultry, wild birds, and even pets are a potential source of pathogens as well. The pathogen load carried by domesticated animals is influenced by a number of factors such as age of animals, type of animal, rearing practices, and other factors. Domesticated animals, if not limited to secured areas on the farm, can cause cross-contamination and result in food borne disease outbreaks.

Commonly researched and implemented methods of crop-livestock integration in the United States include grazing livestock on cover crops, rotational grazing of permanent pasture, and grazing livestock on crop residues such as corn or wheat. A less space-intensive alternative for vegetable growers is the use of chickens introduced into a vegetable rotation. One of the advantages of vegetable-poultry integrated systems is the opportunity for an organic producer to integrate chicken production in the farm’s existing cropping system, where chickens provide natural fertilizer for crops. The addition of chickens, along with the already implemented cover crops, could move organic growers closer to their goals of relying upon on-farm produced inputs, or those produced nearby, and meet crop and livestock needs for feed and soil nutrition.

In the poultry project area, you can learn about the selection and raising of your birds, but you can also dive into learning about health issues, poultry products, and careers!

External parasites such as fleas, ticks, lice and mites are a concern for both commercial and small flock poultry producers. This publication discusses these type of poultry parasites and provides information, including a list of insecticides, that can be used to combat them.

Optional recordkeeping worksheet for the poultry project area.

This editable PDF can be filled out online, saved, and then printed; or it can be printed and completed manually. For more information visit our webpage on using 4-H forms and documents.

As new agriculture entrepreneurs consider producing and marketing food products and current producers seek new markets, they need to conduct preliminary research to determine if there are rules, regulations, certifications, or licenses required for their product or selected market. This publication will help determine the requirements for processing and selling poultry. The included flowchart will guide Iowa producers and processors to the appropriate state agencies or departments.
MarketingLocalFoodsinIowa

This publication is designed to help small-scale poultry producers in Iowa figure out poultry slaughter and processing regulations and their associated marketing limitations. Contact information is included of processing facilities that can handle small batches.

Previously known as PM 2068.

The learning objectives are as follows: Recognize how the poultry industry is divided. Describe how various production poultry are managed. Explain the different types of housing used for poultry production. Explain the different feeding practices for each life stage within the poultry industry. List major diet components used for poultry production for each life stage. This grain module is brought to you by the Iowa Grain Quality Initiative, and was produced by the former Crop Adviser Institute.

Click here to access the Poultry Industry Module

Learning objective: Understand the organization of the poultry industry. Describe the different types of housing used for poultry production, and feeding practices used for each life stage.

Introduction: With more research and development in technology used to operate poultry production, farms have become more automated. Millions of birds can be managed by a small number of people.

Broiler production: All broiler houses include systems for ventilation, heating, lighting, brooding, feeding, watering, litter, waste, and carcass disposal (in event of diseases). Feeding is split into three rations; the grower ration, the finisher ration, and the withdrawal ration. Diets contain 85 percent corn and soybean meal plus specific premixes.

Layer production: There are three types of egg production systems; in-line, off-line, and niche market. Hens are fed a formulated mash or pelleted feed. The nutrition of laying hens greatly affects the quality of eggs produced. Feed intake may decrease for various reasons such as weather extremes, vaccinations, beak trimming, and decreased light hours.

Turkey production: There are three types of turkey production systems; heritage, commercial, and backyard. Two common housing options for turkeys are range and confinement. The diet fed to turkeys should not be restricted, this can cause cannibalistic behaviors. Turkey feed consists primarily of corn, soybean meal, fat, and premixes.

Supporting information:

• An Introduction to Animal Husbandry and Nutrition

This module identify rendered ingredients, list the component steps of the rendered process prior to receipt at the feed mill, identify specialized equipment used to process rendered ingredients, and list hazards associated with rendered ingredients. This grain module is brought to you by the Iowa Grain Quality Initiative, and was produced by the former Crop Adviser Institute.

Click here to access the Rendered Ingredients Module

Learning objective: Identify ingredients, the steps of the rendering process, specialized equipment, and associated hazards.

Introduction: The rendering industry is vital to the sustainability of the animal feed industry. It provides the utilization of products that would be otherwise unused as feedstuffs. Common rendered ingredients include: feather meal, poultry meal, meat and bone meal, blood meal, spray dried animal plasma, fish meal, poultry fat, beef tallow, choice white grease, and yellow grease.

Rendering process: The rendering process includes receiving feedstuffs and by-products, sorting them into similar sizes, and press cooking them to separate fats prior to grinding. Of these steps, the cooking process is most pivotal.

Equipment: Specific equipment used in rendering includes sizing equipment, cookers, a feed press, and hammer mills.

Potential: Potential feed safety hazards include physical products, cleaning chemicals, and potential microbial risks inside slaughter or rendering facilities. The Rendering Code of Practice minimizes these risks in a preventative manner so that rendered ingredients pose a low animal feed or human food safety risk.

Oilseeds and their by-products are valuable ingredients for livestock and poultry. This module will identify components of oilseed processing prior to receipt at feed mill, identify common oilseeds and by-products, list hazards associated with oilseeds and by-products, and identify specialized equipment used to process oilseeds and by-products. This grain module is brought to you by the Iowa Grain Quality Initiative, and was produced by the former Crop Adviser Institute.

Click here to access the Oilseed Processing Module

Learning objective: Identify common oilseeds and oilseed by-products, learn the components of the oilseed process, explore the specialized equipment needed, and identify potential hazards.

Introduction: Oilseeds and their by-products are valuable ingredients for livestock and poultry. Common oilseeds are sun¬flowers, safflowers, canola, flax, and soybeans. The oil produced is usually used for human consumption, but soybean oilseed meal is most often used in animal feed.

Oilseed processing: Oilseed processing is done by solvent extraction. Multiple steps are taken to remove the hull, flake the meat, extract and refine the oil, and then process the remaining meal appropriately.

Equipment: Specific equipment used during oilseed processing includes: dehullers, flakers, extractors, centrifuges for refinement, the Desolventizer Toaster Dryer Cooler (DTDC) machine, and hammer mills.

Potential hazards: The potential feed safety hazards associated with oilseeds and their by-products include non-grain material, solvent residues, grain chemicals, and mold. However, potential feed safety hazards present a very low risk to animal and human health if consumed.

This module was created at Kansas State University as part of a cooperative agreement with the Food and Drug Administration for food safety inspector training.

This educational document is a collaborative project between the U.S. Food and Drug Administration (FDA) and the Center for Food Security and Public Health (CFSPH), Iowa State University to provide a brief introduction of basic animal husbandry and nutrition. This material is intended for readers with little background in livestock production. The information will focus on some customary management and husbandry practices in commercial production facilities for swine, cattle and poultry. In addition, information is included on horses, sheep and goats.

Indoor lighting for farm facilities needs to be safe, efficient, and economical. Get an overview of lighting types suited for livestock, poultry, and farm shop facilities.

Ventilation fans are the driving force behind the exchange of air that is necessary to create a healthy environment for animals and farm employees.

Good quality fans are essential for proper performance of mechanically ventilated facilities. Learn the basic principles of fan quality, rating, performance, installation, and fans for specialized uses.

This publication is a supplemental reference for members of 4-H poultry projects as well as providing information for others interested in bantam chickens.

Available from the University of Wisconsin Extension Learning Store.

Mechanical Ventilating Systems for Livestock Housing is a complete guide that will help in evaluating existing systems. It looks at alternative systems, and has a section on troubleshooting to help diagnose problems.

Handbook includes

• air requirements
• insulation
• fan types
• controls
• maintenance

Applications and examples are provided for beef, dairy, calves, equine, poultry, rabbits, sheep, and swine.

Natural Ventilating Systems for Livestock Housing provides guidelines for applying ventilation basics to achieve naturally ventilated farm and livestock buildings.

This handbook provides helpful suggestions for selecting a system based on building type, site, and orientation. Examples of ventilating systems that are unique beef, dairy, horses, and poultry.

Includes

• building types and factors such as roof slopes, openings, building orientation, wall, eave, and ridge openings
• insulation and moisture problems
• birds and rodents
• troubleshooting with tools