The Poultry Industry

2. more than one quarter of the meat on the chicken
5. prevent a number of poultry diseases
8. whites that are thick and firm;yolks that are high, round, and practically free from defects; and clean, unbroken shells.
14. three toes projecting forward and one projecting back
15. punches mark the webbing between the toes of baby chicks
17. top portion of the leg above the knee joint
18. a place for hatching eggs
19. upper part of the leg
22. the equivalent of the ankle in humans
23. chicken thigh with both the bone and skin removed
24. bits plated steel bits that are placed in the bird’s nostrils to help stop pecking
26. bands high retention rate that will stay with the chick for life and grow with it
27. have whites that may be thinner and yolks that may be wider and flatter than eggs of higher grades
29. introduced into the chickens nostrils either as a dust or as a drop
30. holds the yolk in the center of the egg
31. whole chicken with bones and skin

1. the leg of a bird
3. fall onto the chickens and enters the body of other chickens as they pick at the shiny vaccine droplets
4. lower joint of the leg
6. makes its way to the respiratory system or may continue in the digestive tract before entering the body
7. removing the upper part of the beak to prevent from injuring other birds
9. skin on, bone in, split breast
10. characteristics of Grade AA eggs except that the whites are reasonably firm
11. split breast that has been skinned and deboned
12. whole leg comprised of a thigh and a drumstick in one piece
13. appears as a ring of skin around the eye
16. process by which are reared and prepared for consumption
20. broilers raised in large numbers
21. raising egg-laying birds for the purpose of commercial production
25. several flight feathers
28. specialized skin located below the ear