Survey of the Animal Industry

Chapter 4

Poultry and Egg Products

Poultry Meat and Egg Production Broiler Chickens makes up most of the worlds

production of poultry meat Other meats consumed

turkeys, roaster chickens, mature laying hens, ducks, geese, pigeons, guinea

Most are slaughter by large companies that are vertically integrated 2001 Sales for top 2 companies

Tyson Foods $25 billion Perdue Farms $2.5 billion

Composition

Meat Dressing percentage

Chickens 78% Turkeys 83%

Edible raw meat from the carcass Chickens 67% Turkeys 78%

Composition of Chicken and Turkey

A comparison is shown on table 4.3 on page 79

Dark meat compared to white meat higher in calories Lower in protein higher cholesterol

Eggs

Structure Is diagramed on page 79 figure 4.1 Shell

94% calcium carbonate Contains 7000 to 17,000 pore spaces for the

exchange of moisture and carbon dioxide Take a fresh egg and hold it in front of a bright light and

you can see the pore spaces Surrounded by the cuticle

preserves freshness and blocks micro organisms entry into the egg

Two membranes are just inside the shell Attached to the shell Other encloses the eggs contents

Eggs

Structure Air cell

air pocket that forms between the inner and outer membranes

Eggs

Egg White (albumen) Has Four Distinct layers

Chalaziferous layer -- surrounds the yolk and keeps it centered in the egg

Twisted and squeezes out the thin albumen

Chalazae Thick Albumen Thin Albumen

Highest protein content in the egg

Eggs

Structure Yolk

Yellowish center of the egg Surrounded by the vitelline membrane- a thin,

transparent covering Relatively high fat and protein content

Egg Weight

Average is 2 oz. With a range of 1.5 to 2.5 oz.

Parts that make up the weight Shell and membranes 11% Albumen 58% Yolk 31%

Poultry Products

Meat More than 60% of all broilers leave the processing

plant as cut-up chicken or selected parts 1 out of every 8 lb. are processed now and larger

amounts are expected in the future Consumers respond to value added products that

cut down on the amount of preparation time need to make a meal

50% of broilers, fowl(mature chickens) and turkeys are process beyond the parts or ready to cook stage

Poultry Products

Boned and formed products turkey roll fingers nuggets

Cut and diced salads and casseroles

Canned and ground Cured and smoked products

Eggs

Eggs come naturally prepackaged for sale

Further processing of shell eggs produce Pasteurized liquid eggs Powdered eggs This processing allows for:

easier transportation of eggs longer shelf life Increased food safety

Eggs

Shell color Some lay white Some lay brown

Color comes from ooporphyrin – reddish-brown pigment of the blood

There is no significant difference between the eggs in nutritional value

Feathers and down

Down -- small soft feather found under the out feathers of ducks and geese Older birds produce the best down Takes 4 ducks or 3 geese to make 1 lb. of feather

and down mix of which 15-25% is down Used in the manufacturing of many things

90% of the feathers and down used in this country are imported

Other Products and By products

Goose livers Produced by force feeding corn to geese 3

times a day for 4 to 8 weeks Produces a liver that is 2 lbs. each

Hydrolyzed feather meal poultry meat and bone scraps

Both are used in animal feeds

Nutritional considerations Nutritional value of meat

Protein White meat is 33% protein Dark meat is 28% protein Is easily digested and contains all of the essential amino acids

Fat Poultry is lower in fat than a lot of meats – if eaten with out the

skin Vitamins

Excellent source of vitamin A Thiamin Riboflavin Niacin

Nutritional Value of eggs

High nutrient density Excellent source of

Protein high in readily digestible proteins Large amount of amino acids Eggs are a least cost source of protein

Vitamins A, D, E, Folic Acid, Riboflavin, B12 and Pantothenic Acid

Minerals -- Phosphorus, Iodine, Iron and Zinc

Nutritional Value of Eggs

One egg supplies a high amount of the Nutritional requirements for a day

Eggs are High in Cholesterol and fat Most of the fat and cholesterol are

concentrated in the Yolk Ideas for reducing intake of fat and

cholesterol from eggs Limit yolk consumption to 1 serving Replace the yolk by adding 2 egg whites

instead

Consumption

Meat Chicken

Highest per capita consumption is in Antigua United States has a high per capita consumption

It is approximately 90 lb. or ½ of the total meat consumption

Kentucky Fried Chicken (KFC) and other fast food restaurants have increase the speed of preparing and their consumption

Heavy hens account for 10% of the poultry meat consumed by Americans

Turkey Consumption has increased from 1.7 lb. to 18 lb. in

2001 Most of the increase is due to processed parts In past years turkey was mainly consumed on holidays

Consumption

Eggs Consumption is 235 eggs per year and is

down 85% consumed as shell eggs Per capita consumption is near the

production of one hen a year which is 254

Marketing

Large amounts of meat are exported Most of the meat in the market is from

broilers More than 900 million lb. per year

100 million dozen eggs are exported from the US annually

Ways sold Chicken is sold fresh Turkey is sold frozen

Marketing

Ways Sold Most chicken is package for sale within 7

days of processing Proper refrigeration can extend the shelf life

beyond its expiration date up to 3 days (28-35o F)

Most poultry meat is inspected by state and federal inspectors

40% of broilers are marketed under a brand name

Marketing

Turkeys Before the 1950’s 90% of turkey sold

were for the holidays of Thanksgiving and Christmas

Now less that 40% are sold during this time

Due to increase in offerings of preprocessed turkey.