Contest Limit: 40 Teams	Ron Kean, Superintendent Room 255 Animal Science Building (608) 262-8807 rpkean@wisc.edu

The poultry competition is patterned after the national contest. Check the current National FFA Career Development Event booklet for further details. There will be 8 minutes for each class (except Class 13). A “2-minute remaining” notice will be given. This contest will conclude at approximately 11 a.m.

The contestants may handle live birds. Contestants may not handle the specimens in other classes except for eggs to be graded for interior quality (Class 7). Shackles holding the dressed birds in Class 5 may be turned to view the entire carcass. Points may be deducted from a contestant's score for improper handling of the birds or eggs.

Contestants may hold their placing sheets while answering the reasons questions (Classes 2 and 6). No other notes will be permitted.

1. Eight meat-type cockerels or pullets for potential broiler breeder selection. Contestants choose the four best birds to be kept from the eight birds. The birds will be approximately eight weeks of age and may or may not be beak-trimmed. Participants may handle the birds inside the cages. (50 points)
   
   
2. In lieu of oral reasons, contestants will answer a set of about ten questions covering points that would normally be included in the oral reasons, based on Class 2 – broiler breeders. (50 points)
   
   
3. Four egg-type production hens or pullets for placing. Contestants rank the four birds in order of production qualities. The birds may be handled and should be handled in a humane way. Hens are placed based on present and past production, with emphasis on number of eggs laid. Pullets are placed based on future potential for egg production. (50 points)
   
   
4. Ten whole ready-to-cook broiler carcasses (2 to 6 pounds), hung from shackles, or ten broiler parts, or a mix of carcasses and parts, each graded A, B, C, or No Grade, according to the USDA quality standards. (50 points)
   
   
5. Four whole ready-to-cook turkey carcasses for placing. Contestants rank the carcasses on the basis of USDA grading standards. (50 points)
   
   
6. In lieu of oral reasons, contestants will answer a set of about 10 questions covering points that would normally be included in the oral reasons based on Class 6. (50 points)
   
   
7. Ten white or white-tint shell eggs, graded for interior quality only, based on USDA standards, into AA, A, B, and Loss. (50 points)
   
   
8. Ten chicken eggs, for exterior quality grading based on soundness, cleanliness, etc. (50 points)
   
   
9. Same ten chicken eggs mentioned in item 8 above -- Evaluation of written quality factors for each egg. (50 points)
   
   
10. Ten samples of precooked, breaded poultry products to be evaluated for defects by using written quality factors. (100 points)
    
    
11. Ten poultry carcass parts to be identified. (50 points)
    
    
12. A thirty-item written test, consisting of twenty-five multiple choice questions and five problem-solving questions. (150 points)
    

• The current “National FFA Contests” booklet, National FFA Supply Service, Alexandria , VA.
• “Poultry Science Manual for National FFA Contests” (fifth edition) – IMS # 0418-5. Order from: Instructional Materials Service, Texas A&M University , F.E. Box 2588 , College Station , TX 77483-2588 (phone 979/845-6601) http://www-ims.tamu.edu/ .
• The Instructional Materials Service also has a set of 47 color slides illustrating the parts used in the carcass parts identification class (IMS # 5141) and a set of 30 slides on "Evaluation of Further-Processed Poultry Meat Products" (IMS #5140).