Production of Table Poultry

New Zealand Journal of Agriculture, Volume 84, Issue 3, 15 March 1952, Page 169

Production of Table Poultry

IN Naw Zealand most of the poultry offered for sale as table poultry is a by-product of commercial egg farming. Some poultry producers, however, are rearing birds solely for the table, and in this second article on the production of table poultry F. C. Bobby, Superintendent, Poultry Industry, Department of Agriculture, Wellington, discusses both methods. Producers often speak of "fattening poultry for the table", and the article describes how the term "fattening poultry" is often misunderstood, and deals with some of the misconceptions regarding the rearing of birds specially for the table poultry market. THE production of table poultry may be discussed under two separate sections, namely, surplus poultry from commercial egg farms, and specialised production. Surplus Poultry from Commercial Egg Farms As most table birds sold in New Zealand come from commercial egg farms, the class of table bird is dependent on the breed selected for egg production. White leghorns are very popular for egg production, and a high proportion of the table poultry available for sale is of this breed. Although flocks of Australorps also are commonly kept for egg production, it cannot be claimed that table poultry produced as a by-product of egg farms is first class. Types of Birds The commercial egg producer has two types of birds for disposaldiscarded laying birds and male birds surplus to requirements for breeding. The laying birds, culls at the end of a laying season, are sold as they are, without any attempt at fattening, which would not be warranted. Surplus male birds come into a different category, being much younger and consequently of better quality for eating. The quality of these birds will vary considerably, according to the age at which they are sold. White Leghorns should be marketed at 14 to 16 weeks of age, and not later than 18 weeks. At these ages the spurs will not have formed or the breast bones entirely hardened. Such birds may be roasted and provide a reasonable table chicken, being well fleshed if they have been properly reared. Heavy-breed cockerels on the other hand may be marketed between the ages of 16 and 18 weeks, but preferably not later than 20 weeks. The amount of breast meat carried by such birds will depend largely on how they have been managed and fed. Fattening not Economic ; On the great majority of commercial egg farms surplus males are not fattened. For White Leghorns no special fattening is recommended, as the results do not warrant either the labour or food expended. White Leghorns are not good table birds and no special form of management will make them so. A special fattening period is rarely practical for surplus heavy-breed cockerels, as they are

usually culled from the main batch of growing birds when they are observed to be. unfit for stud purposes, usually owing to some fault associated with breed characteristics. If sufficient birds of approximately the same age are available, fattening can be considered. At this point, however, it is essential to face the economics of production, Fattening birds for a fortnight will improve the quality of the flesh, but will not greatly add to the liveweight. Unless, therefore, an increased price is expected for the improved quality, fattening is not economic. Tv. States, ana other poultry-producing countries improved quality commands fiiV e wbpt^J'^b t i’<5 b wniflrt S bL ig^' y i^ O iVpw Zealand at present. Therefore, the fattening of surplus cockerels on commercial egg farms usually cannot be recommended. Stress is laid, however, upon the desirability of marketing these birds before they become too old and their flesh hard and coarse. A supply of well-fleshed young cockerels will assist materially in making table poultry popular in this country. _, . .. , -w , x . Specialised Production . Before the feeding and management of birds raised specially for the table are described the , general problems facing those interested in this side of poultry husbandry will be reviewed, The public purchase more poultry during holiday periods, particularly at Christmas. Unfortunately for the specialist . table poultry producer Christmas m the Southern Hemisphere comcides with the flush season for surplus cockerels and to a less extent for cull hens from the commercial egg producer. This is much to the egg producer s, advantage, as good prices rule during this period. Production Difficulties Overseas In the Northern Hemisphere on the other hand the flush season for surplus

cockerels following the normal rearing season has past, with the result that birds have to be raised specially for the Christmas market, when they sell at higher prices. Also, in the Northern Hemisphere surplus cockerels from commercial egg production are not available during spring and early summer, when vegetables such as peas, which form an agreeable accompamment to young chicken, become a J4 e - Prices for. well-conditioned chicken reach their peak between March and June and specialist producers benefit accordingly. In New Zealand chickens are in short supply during winter, when there are no f estve occasions and when vegetables, including* those suitable for salads are scarce. S Table birds raised out of season have to be marketed during this Period with a public which is not used to buving* table noultrv usea To Duying xaDle Poultry, High Cost of Foods / „ , , . . Another problem facing the table poultry producer is the high cost of poultry foods, and during the past 6 or ? years the shortage of foods. Fortunate at present the food-supply posihon is greatly improved. Unless the producer processes his own table birds, the employment of labour for plucking and trussing will add greatly to the cost of production. Apart from general problems, the specialist producer has to consider management problems which arise at intervals throughout the year. These are intensified if the intention is to market a regular supply of birds each week of the year. Where specialised production is undertaken the insurance of a regular supply of day-old chicks of a suitable breed is the first consideration, and as little out-of-season hatching is done in New Zealand, this is a major management problem. Also to be considered is the ftttX'SaXffS gets his day-old chicks, does not run breeds which are most suitable for

table birds. Usually, therefore, the producer of table poultry has the alternatives of raising birds in spring and autumn, using breeds maintained by the commercial egg farmer, or of establishing his own flock of breeders. If he raises his own flock, it is strongly recommended that Rhode Island Reds be kept and crossed with Light Sussex males. If he depends on supplies of hatching eggs or chicks from the commercial egg farmer, Australorps, Rhode Island Reds, or Australorps x White Leghorns are recommended. The maintenance of a supply of chicks throughout the year requires considerable care . and forethought. Adequate supplies of breeding males are essential, and breeding from mature pullets when hens are normally in the moult is the only method of ensuring a continuous supply of chicks. Allowance has to be made for reduced fertility and poorer hatchability during the out-of-season hatching. Chick mortality also tends to increase when pullets are first used for breeding during autumn and winter.

Enough information has been given to indicate that there are real problems associated with breeding, hatching, and rearing throughout the year, Pullet chicks are best raised as table ' birds, except those hatched in spring

and autumn, which can ’be used as laying stock. Well-reared pullets -season birds) make excellent table birds, although not as heavy as the complementary cockerels. Pullets fatten well and carry a high proportion of meat. Rearing Table Birds It is essential to remember that chickens being raised as table birds require just as careful rearing as is given to future egg producers. Any of the usual methods of rearing may be employed, including battery brooders and carry-on cages. Such chickens may be reared intensively or allowed to run outside. If, however, the intention is to rear chicks at regular intervals throughout the year, it is perhaps desirable to employ wholly intensive methods if stale ground outside, caused by more than one brood being run over the brooder pens, is to be avoided. The same considerations apply to the growing stage. It is better to keep the chicks inside than to risk running them over the chick-sick runs or free range.

g; ze O| c (J n jf s ’ Out of season 150 m 2uo chicks or more may be brooded quite satisfactorily, as in the normal rearing season, but much advantage will result from

reducing the units to 50 or 100 birds after the brooding stage. Bigger units, especially where over-crowding occurs, result in leggy, poorly fleshed birds. Particular precautions should be taken against the occurrence of coccidiosis and worms. Both may cause ' trouble where chicks are being reared week after week in the same housing, but with correct precautions the risk can be reduced to a minimum. Strictly hygienic, dry conditions are essential. Good-quality Food Essential For table birds to be an economic proposition they should grow rapidly and without a check at any stage. Good birds cannot be reared without good food throughout their comparatively short life. The idea that table chicken can and should be reared on makeshift rations is wrong. A sound chick ration of high quality including a protein content of 18 to 20 per cent, should always be used if good results are to be obtained. If it is considered that good-quality food is too high in price for raising table chicken, production should not be attempted. Poorquality, cheaper foods give comparatively poorer results and are not economic. Fattening Poultry Another mistake which requires correcting concerns the term “fattening”. Some people understand this to mean the feeding of growing cockerels with a fattening ration which will put on breast meat and fat. This is incorrect. All the breast meat on a “well filled” or “well conditioned” bird is put there during the normal rearing and growing period. The term “fattening poultry” refers to the special feeding given some 10 to 14 days before killing, when the quality not the quantity of the flesh is improved by the addition of fat under the skin along the breast and round the pelvic bones. When the bird is cooked this fat melts and seeps into the flesh, producing a moist palatable meat which is preferable to dry flesh, particularly when the latter 'is overcooked. Foods high in carbohydrates such as maize, best-quality oats, and barley, with milk and even additional fat rendered down in the mixture, are used as fattening rations. Details of the method of fattening birds will be given in the next article in this series.