“Poultry Farm Frequently Asked Questions in various Poultry Farming job Interviews by interviewer. The set of questions here ensures that you offer a perfect answer posed to you. So get preparation for your new job hunting”
They're much easier than dogs: no walking, no twice-daily feeding, no baths, no grooming. With the proper housing they're a very low-maintenance pet:
► Daily: a "checking on", egg collection, and closing the coop if you've let them out.
► As necessary: fill feed and water containers.
► Monthly: change bedding and remove that free fertilizer (poo) so it can be put to good use!
► Twice a year: a thorough cleaning and disinfecting of the coop.
Most recipes are written for large eggs. Because of that, better results will be obtained by using large eggs in baked products. If the end use of the eggs is scrambled, fried, poached, hard cooked or a method where volume is not critical, then the size with the least expensive cost per ounce might be the best choice.
If the chicken is fresh and is properly cooked (to an end point temperature of at least 165 degrees F.) there should be minimal danger. The bacteria that may be of concern is Salmonella. There is a possibility that Salmonella could be present on some raw chickens, but as stated earlier, proper cooking eliminates any potential problems. In addition to proper cooking, another safeguard that should be remembered when preparing all meat items is to carefully wash hands, utensils, and countertops after preparing the meat to avoid cross-contamination to other foods.
Commercial rations will usually produce the best results from all types of poultry. A ration designed specifically for a particular type of bird should always be used (ie. layer ration for layers, broiler ration for broilers, etc.). The commercial ration should not be supplemented with scratch, corn or table scraps because the birds will not be eating a balanced diet.
Designer eggs are those eggs produced by flocks of chickens which have been fed special diets in an attempt to modify the nutrition of the eggs they produce. Consumers should be well informed about the differences in these eggs and all other eggs when making purchasing decisions. Free range eggs are produced by flocks of chickens which are not confined in cages. The chickens may be raised on the floor of a poultry house or they may be allowed to roam around outside. Yolks of free range eggs may be darker because of the chicken's eating foods that contain more carotenoid pigments (green grass, yellow corn, etc.).
They just do! Different breeds lay different-colored eggs. Eggs come in many different colors - light brown, deep chocolate brown, white, off-white, pinkish and even green and blue! Some also lay speckled eggs.
A couple of key facts:
► An individual bird's eggs will remain basically the same color all the time.
► There can be variation in the shade of egg colors amongst individuals within a breed, but not the base color (brown, white, blue etc.).
► One way to tell what color egg a chicken will lay is to look at her earlobe! A hen with a white earlobe will always lay white eggs, whereas hens with red earlobes can lay brown, blue or green eggs.
► Araucana and Ameraucana breeds, also known as the "Easter Egg Chickens", famously lay varying shades of green and blue eggs
Eggs that are very fresh are usually more difficult to peal. As the egg ages the pH changes and the shell is more easily removed. To improve peelability, start with an egg that is a few days old, hard-cook the egg, then immerse the egg in cold water and peel immediately.
Baby chicks cost $1-$5 each, depending on a variety of factors including the sex (females are more expensive than males) and how rare the breed. Started pullets (young hens that have just started laying eggs) should cost $15-$25 each.
Eggs can be satisfactorily frozen after mixing the yolk and the albumen. It may be desirable to freeze the egg mixture in ice trays or muffin tins and then store the frozen eggs in plastic bags. The frozen eggs can be thawed in the refrigerator and used any where a whole egg is needed. Three tablespoons of liquid whole egg should be used in place of one large egg. Egg whites can be frozen satisfactorily and can also be frozen in ice trays or muffin tins. Yolks on the other hand become very gelatinous when frozen unless they are mixed with salt or sugar. To help retard the gelation, mix 1/8 teaspoon salt or 1 ½ teaspoons sugar or corn syrup per ¼ cup eggs yolks (4 large yolks). Freezing in ice trays or muffin tins may also be desirable. When the egg yolks are used, the recipe should be adjusted to the salt or sugar already in the egg yolks.
No, the color of the egg has no effect on how healthy it is. However, how chickens are kept DOES have an effect on how healthy the eggs are!
That depends on three main factors:
► The breed of chicken. Some chickens are bred for meat production and lay few eggs; some are bred for egg production and can lay as often as once a day; some are bred as "dual purpose" andare good for both egg-laying and meat, although not optimal for either.
► The hen's age. Hens start to lay at 4-5 months of age, and lay best during their first year. Each year after that their production decreases.
► The season. In the winter (with fewer daylight hours), egg production drastically decreases. High laying season is summer.
A healthy, young hen bred for egg-laying can lay almost an egg a day!
The recent introduction of in-shell pasteurized eggs now provides an extra margin of safety when using raw or undercooked eggs in foods. To be absolutely safe, only pasteurized eggs should be used when preparing foods that may be undercooked. Even clean, sound shelled eggs have the possibility of bacterial contamination and should be fully cooked.
Yes, most eggs produced for human consumption are produced this way and are non-fertile.
The stringy white portion of the egg is called the chalazae. It is there to anchor the yolk in the center of the egg. The presence of a prominent chalazae is actually an indication that the egg is fresh because as the egg ages the chalazae becomes less noticeable.
Without a doubt. The chickens in your backyard will lay eggs unlike any you've tried before. A good rule of thumb: the more orange the egg yolk, the more healthy and better-tasting the egg is. Plus, research shows that if you allow your chickens to roam your yard freely (which we highly recommend you do) your eggs will be higher in Omega-3 fatty acids and lower in cholesterol, among other health benefits.
If eggs are properly refrigerated they should remain usable for several weeks. Most eggs have a 4 week expiration date on the carton. That means they may be sold up to four weeks after they are placed in the carton and the consumer will still have plenty of time to use them. Keeping eggs in the carton in the refrigerator will extend the shelf life. Keeping eggs at a temperature below 40° F, but above freezing and at a high humidity is the ideal way to maximize the shelf life.
Chickens reproduce in a manner similar to some other animals. The female produces an egg which if fertilized can result in a baby chick. The true egg, the part that develops into the embryo, is located on the egg yolk. The yolk begins to develop in the ovary and after 10-12 days of development, ovulation occurs. If the female has been mating with a male, sperm will be present and fertilization can occur.
The male chicken does not have a penis and therefore there is no penetration of the female reproductive tract at the time of mating. Instead the female inverts the cloaca (site of the common junction of the reproductive and digestive systems) which comes in contact with the male's inverted cloaca and receives the sperm. The cloaca is then drawn back into the hen's body and the sperm are captured. They then begin the journey up the length of the reproductive system. The sperm live inside the female reproductive system and each time an ovulation occurs (every 24-26 hours in good egg producers) the egg can become fertile. This process continues and matings at 7 - 10 day intervals are necessary to maintain fertility. After fertilization occurs the egg albumen, shell membranes, and shell are added to complete the egg formation process. The chicken usually lays the egg about 24 hours after ovulation.
Maybe. Some municipalities allow residents to keep poultry and some don't. The best thing to do is check with your local municipal, zoning, and health boards.
According to research results, moderate egg consumption will not increase a person's serum cholesterol and the American Heart Association is now reporting that there is no evidence to suggest that eating eggs will increase the risk of heart disease in healthy individuals. In fact, scientists now know that eggs provide several much needed nutrients such as lutein and zeaxanthin which may decrease the possibility of macular degeneration. Eggs are also an excellent source of folic acid and choline.
Blood spots are the result of broken capillaries in the reproductive system. When the capillary ruptures, a drop of blood leaks out and becomes part of the egg. The presence of a blood spot does not mean the egg is fertile or that an embryo is beginning to form. Egg processors attempt to identify and remove all eggs containing blood spots before eggs go into the carton. Occasionally one is missed, but if the blood spot is small, it can be removed and the egg used. For large blood spots the egg should be discarded.
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