Chapter 24: Poultry Breed Identification and Production Management
1. Chickens, turkeys, ducks, geese, ratites, quail, pheasants, swans, guinea fowl, and
pigeons.
2. American class: North America – meat and egg production
3. Meat, eggs, feathers, fiber, by-products, oils, skin, vaccines, research, and
medication components.
4. Broiler production – chicks raised for meat
5. Poultry science is the study of poultry and includes breeding, incubation, raising,
6. The parts of an egg include: eggshell, inner shell membrane, outer shell
membrane, yolk, albumin, chalaza, germinal disc, and air cell.
7. Normal molting is the occurrence of fowl shedding their old feathers and
8. Dead bird disposal includes incineration, composting, and burial methods.
9. Candling is the process of shining a light into an egg to view the internal
10. Eggs that are incubated need a controlled environment of temperature and
Clinical Situation
Answers may vary.