Poultry Inspector

Roosters are VERY noisy, and contrary to popular belief, they don't just crow in the morning. They crow all day long. Hens are much quieter -- you basically won't hear them until they've just laid an egg, or if they're threatened.

No! Chickens take dust bathsthat keep them clean and free of pests. However, if you plan on showing your chickens in a Poultry Show, you'll want your bird looking her best, so you can wash them with a gentle cleanser and blow them dry.

A double yolked egg is not likely to hatch. An embryo may begin to develop from the germinal disc on both egg yolks, but usually there is not enough room for two chicks or the conditions are not adequate for two embryos and the chicks do not hatch.

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.

Yes, most eggs produced for human consumption are produced this way and are non-fertile.

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.

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.

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.

Frozen chickens and turkeys should be thawed in the refrigerator. This prevents all parts of the bird from getting warm enough to encourage the growth of spoilage bacteria before the entire birds is thawed completely. Depending on the size of the bird, two or three days may be required to complete the thawing process. If faster thawing is necessary birds can be immersed in cold water. Directions on the label concerning thawing should be followed.

Vent sexing by an experienced chick sexer can be done at one day of age. This technique is difficult and requires a great deal of experience. If a fast feathering gene has been introduced into the breeding flock, chicks can be sexed by observing the differences in the appearance of the primary wing feathers. The feathers on the wings of the female will be a little longer and in a different pattern than those on the males. Most chickens can not be sexed in this manner.

Chickens in small flocks live several years if conditions are correct. A life span of 6-8 years may not be unreasonable. Most commercial layers are kept for 2-3 years.

Salmonella bacteria are spread in fecal material from all kinds of animals. Animals may also pick up bacteria from the soil or perhaps from contaminated processed feed. The organisms then live in the intestinal tract of the host and may or may not have an effect on the animal. As food animals are slaughtered and processed, there are times when some of the bacteria from the intestines have the opportunity to contaminate uncooked meat products.

No. This is one of the most common misconceptions about chickens. Hens will lay eggs just as well in the absence of roosters. If roosters are present, however, the eggs may be fertilized!

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!

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.

You can get grown chickens from a local farmer, or you can get baby chicks from a hatchery.

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 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.