Across
- 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
Down
- 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