Designed as the resource for the National FFA Poultry Evaluation Career Development Event, the 'Poultry Science Manual for National FFA Career Development Events' aids in teaching beginners, as well as experienced individuals, to properly evaluate live birds (meat-type pullets or cockerels for broilers and egg-type hens for production of table eggs), ready-to-cook poultry (chicken and/or turkey carcasses and/or parts), shell eggs ('under the shell' and 'on the shell'), and further processed poultry (value-added bone-in and boneless chicken parts and precooked, coated chicken patties, tenders, nuggets, and wings). The manual also includes information related to poultry production, management, and science and cooperating with others in solving poultry industry problems.
This edition complies with the rules and regulations of the 2021- 2026 National FFA Poultry Evaluation CDE, and should be useful in preparing for competitions at all levels. Teachers and students should refer to the information in this manual when preparing for the events, especially the written examination.
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This course provides accreditation for poultry producers in nuisance odor prevention. Topics include methods for reducing odors, tips for land application of litter, and state-mandated odor control plans.