tailieunhanh - POULTRY A GUIDE TO ANATOMY AND SELECTED SPECIES

Crawford Fund provided additional funds to the National Fisheries Authority (NFA) to cover travel, accommodation and conference hire for participants to attend the Feed Manufacturing Workshop in PNG. Chickens are another important source of protein in PNG and ACIAR has also funded two projects with the common aims of encouraging farmers to replace expensive commercial feeds with home-grown and manufactured feeds. Dr Phil Glatz from South Australia Research & Development Institute (SARDI) is the Principal Investigator on this project and was also invited to attend the workshop and impart his poultry nutrition expertise. Coordination and. | POULTRY A GUIDE TO ANATOMY AND SELECTED SPECIES Table of Contents Poultry Anatomy. Page 3 Turkeys. Page 10 Geese. Page 11 Ducks. Page 12 Guinea fowl. Page 14 Peafowl. Page 14 Pigeons. Page 15 Chickens. Page 16 Bantams. Page 19 Acknowledgements. Page 20 JJA Back Table of Contents Next 4-H Poultry Activity Guide Appendix As you review the 4-H Activity Guide the following appendix may serve as a reference for your convenience. To meaningfully study and recognize the distinguishable characteristics of the different species breeds and varieties of poultry it will be necessary to know the accepted nomenclature of external anatomical features. The male and female chickens illustrations 1 2 have some identical features. It is desirable to recognize and distinguish the features of the beak comb ears earlobes eyes eye ring eyelid hackles thigh lower leg hock joint ankle shank foot toes and claw. The lower part of the beak is hinged at the jaw and is movable the upper part of the beak is fused to the skull illustration 3 . The comb and wattles are red soft and warm. The ears are merely openings into the auditory canal protected by small feathers the earlobes consist of tightly fitting specialized skin devoid of feathers. The color of the earlobes red or white depends upon the breed. The eyeball is covered by the eye ring which when open appears as a circle of skin defining the ocular opening. The hackles are the feathers of the neck. The thighs are not easily distinguished in the standing chicken as they are located along each side of the body and well covered with feathers. The lower leg is feathered and articulates at the hock joint with the scaly shank. Since the chicken stands and walks on its toes the shank is the foot and the hock joint is the ankle. Most chickens have three toes projecting forward and one claw projecting back. Parts of a Rooster Comb Sickle Feather Main Tail Feathers Saddle Back C ape Hackle Shoulder Lesser Sickle Feathers Fluff Hock Joint Shank Spur .

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