Information on managing chicken and turkey flocks, egg quality and egg handling from hen to consumption. Instructions on meat quality, laying chickens, meeting HACCP standards and maintaining consumer confidence.
Voluntary participation in HACCP-type programs reduces the risk of marketing eggs contaminated with Salmonella enteritidis and maintains consumer confidence in egg products.
Most leg and foot disorders in fowl can be prevented through proper nutrition and management. However, some problems can be genetic.
To insure egg quality in small flocks, egg producers must learn to properly handle the eggs they produce.
Egg eating by hens is a habit which is extremely difficult, if not impossible, to break. It is important you manage your facilities so the hen never taste a broken egg.
Raising a small chicken flock for egg production in the backyard has increased in popularity.
Penn State poultry scientists help a turkey producer reduce energy costs while enhancing animal well-being and environmental sustainability.
More Articles ByR. Michael Hulet, Phillip Clauer, Jayson K. Harper, Ph.D., Lynn Kime
Raising turkeys can be a satisfying educational activity as well as a source of economical, high-quality meat for your family and friends.