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Poultry judging learning modules. $50 per disk or 3 disks for $115
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Poultry judging learning modules

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DATE and LOCATION:

The Kentucky 4-H Poultry Judging Event is held on the first Friday of the Kentucky State Fair at the Kentucky State Fairgrounds, Louisville, Kentucky. ELECTRONIC REGISTRATION IS COMPLETED THROUGH THE STATE FAIR

For information refer to the publication on the Kentucky Poultry Judging Contest.

The top four senior judges will have the opportunity to represent the state of Kentucky at the National 4-H Poultry Conference to be held the third Thursday of November in Louisville. To qualify to represent Kentucky in the national event, a 4-H’er must participate in the state event. An all-star team is selected to represent Kentucky in the national event. Selected participants are required to work with the state specialist to prepare for the national event.

DESCRIPTION:

Judging is a tool used to develop 4-H club members. Participation in judging and other competitive events helps 4-H’ers learn to make and defend decisions and to speak in public. Poultry judging provides an excellent opportunity for 4-H’ers to learn about live birds and the basis of grade and quality of poultry products.

The material used in the development of the 4-H Poultry Judging event comes from the National 4-H Poultry Judging manual available from the University of Nebraska - Lincoln (Publication 4H460). The cost is $6.95 each (plus shipping and handling).

Contact info: Michael Riese, Extension Marketplace Coordinator, University of Nebraska. 211 Ag Hall, PO Box 830703, Lincoln, NE 68583-0703. Email: mriese3@unl.com; Phone: 402-472-9053; Fax: 402-472-5557

OBJECTIVES

  1. To develop youth and help them learn the techniques of logical, accurate decision making; to learn to recognize the reasons for their decisions, and to develop the ability to express their reasons orally.
  2. To help youth learn and understand standards used in poultry and egg production and marketing, and to apply the standards in a realistic decision-making situation.
  3. To serve as an award activity and trip for youth who have achieved superior levels of performance in competition and thus stimulate the learning process, interest and enthusiasm.
  4. To help youth with career guidance.
  5. To promote the poultry industry.

RULES AND INFORMATION SPECIFIC TO THE POULTRY JUDGING EVENT

  1. Each county is eligible to enter 4-H members in the event.
  2. 4-H members who enroll in or otherwise receive training in a poultry course at the college level or vocational level above high school are not eligible to participate in this event.
  3. Participants do not have to be enrolled in poultry projects and are not required to have conducted a poultry project in the current year.
  4. The event will consist of the following three divisions: Production (500 pts.), Market Poultry (500 pts.), and Market Eggs (500 pts.)
  5. The classes to be judged are listed at the end of this section.
  6. Placing cards will be provided for all participants. Each participant will write their placing on the proper card and hand it to the monitor before shifting to the next class. Pencils will not be provided.
  7. Teams will be divided so that no two participants from a county will be in the same group. Each group will remain together throughout the event.
  8. Ten minutes will be allowed for placing each class. Also, each participant will have a maximum of two minutes for giving oral reasons on class B. Participants will shift to the next class only upon notification by the event monitor.
  9. Qualified judges will listen to and score oral reasons on production class. No name, county, or area identification will be worn by the participants in the oral reasons room. Senior division participants will not be allowed to use notes during oral reasons. Junior participants may use notes; however, the notes are to be limited to the front side of the reason card provided.
  10. A competent committee will be in charge of grading the cards, announcing the results, and presenting the awards.
  11. Each class of birds and eggs will be graded on the basis of 100 points for a perfect score. Similarly, oral reasons on the production class will be graded on the basis of 100 points for a perfect score.
  12. If a participant checks more than one placing for any of the production classes, the lowest score will be the one recorded. If nothing is checked, the participant will receive a zero.
  13. In case tie scores occur, the ties will be broken by the following method in order listed:
  • The participant with the largest number of 100 scores will win.
  • The participant with the largest number of the next highest score below 100 will win. If necessary, this method will be continued in the order of descent of scores.
  • A method will be decided upon by the event committee

Classes A and B: Egg Production and Reasons

Past production

Four hens per class will be judged for past production. The hen that has laid the most eggs to date should be placed first. Hens may be handled. If a participant checks more than one placing, the lowest score will be recorded. All participants will give oral reasons on Class B. Senior division participants will not be allowed to use notes during oral reasons. Junior participants may use notes; however, the notes are to be limited to the front side of the reason card provided.

For more information on this class refer to the publications on Evaluating Egg Laying Hens and Giving Oral reasons


Classes C, D, and E: Ready-to-Cook Carcasses

There will be one class of broilers, one class of heavy broilers and one class of turkey hens. Each individual carcass is to be classified A, B or C, according to U.S.D.A. Standards for R-T-C Poultry. Carcasses are not to be handled. A six point deduction will be made for each grade line crossed.

Classes C, D, and E: Ready-to-Cook Carcasses

Classes C, D, and E: Ready-to-Cook Carcasses

Classes C, D, and E: Ready-to-Cook Carcasses

Classes C, D, and E: Ready-to-Cook Carcasses


Classes F and G: Eggs, Exterior Quality

Two classes of 20 white shelled eggs are to be judged A, B or Dirty based on shape, shell texture and cleanliness. Eggs cannot be handled. Crossing the A-B line is a two-point deduction and crossing B-dirty line is a three-point deduction for a total of five points per egg.

For more information on this class, refer to the publication on Grading Eggs.

Classes F and G: Eggs, Exterior Quality

Classes F and G: Eggs, Exterior Quality


Classes H and I: Eggs, Interior Quality

Two classes of 20 white shelled eggs are to be candled and placed individually as U.S.D.A. grade AA, A, B or inedible. One point will be deducted for each grade separation crossed except B-inedible line which will be a three-point deduction.

For more information on this class, refer to the publication on Grading Eggs.

Class J: Eggs, Broken Out

One class of 20 eggs will be broken out and are to be classified AA, A, B or inedible. Eggs cannot be touched or handled. A three-point deduction will be made for each grade separation line crossed except when the B-inedible line which is a three-point deduction.

For more information on this class, refer to the publication on Grading Eggs.

Class J: Eggs, Broken Out


[Class K is a class of ten (10) broiler parts

Each part is to be identified and the number of the part written in the appropriate square in the front of the part name. The 10 parts will be selected from the 17 listed in the National 4-H Poultry Judging Manual (4-H 92 University of Nebraska), section of Parts Identification as per descriptions in Regulations governing the Voluntary Grading of Poultry Products and Rabbit Products and U.S. Classes Standards and Grades (7 CFR 70) effective date May 1, 1987. Each part will be prominently displayed on a plate, and may NOT be touched or handled.

Class K is a class of ten (10) broiler parts

Class K is a class of ten (10) broiler parts


RELEVANT RESEARCH

Life-Skill Development Found in 4-H Animal Judging

Abstract
A study was conducted in Idaho to determine the impact of the 4-H animal judging program on the life skills of former participants and how judging influenced their lives. The results of the study show that the judging program has affected the development of animal industry knowledge and is at least moderately influential on the development of communication, decision-making, problem solving, self-discipline, self-motivation, teamwork, and organization. All these skills have been recognized as beneficial life skills associated with workforce preparedness. Over 97% of the judging alumni indicated that the Idaho 4-H judging experience positively influenced their personal success.

How do we know if our contests are 'fair'?

Abstract
Adults are often forthright with their concerns about the fairness of contests. In the case study reported here, clients were upset about the Master Showmanship Contest and whether "goat members always win." I predicted that, in a fair contest, winning should be independent of project area and used empirical tests to show that it is. I also measured the perceptions of two additional groups of stakeholders in the contest: youth participants and judges. The results indicate that perceptions can differ drastically from actuality, which has ramifications for 4-H and all areas of Extension work that rely on client input.

Attributes of Indiana's 4-H Livestock Judging Program

Abstract
This article describes the degree of influence Indiana's 4-H livestock judging program had on developing 10 life skills associated with workforce preparedness, profiles 185 alumni of the 4-H judging program, and documents the beneficial attributes of the judging program by listing qualitative responses from former 4-H livestock judges. The majority (>80%) of the respondents were college-educated men between the ages of 21 and 50. According to the alumni, Indiana's 4-H livestock judging program was highly influential in the development of the following skills: the ability to verbally defend a decision, livestock industry knowledge, oral communication, and decision making.

The Neglected Life Skill

Abstract
Well developed writing skills are in high demand in the professional workplace, yet American students continue to struggle with this important life skill. While 4-H has an exceptional history of teaching oral communication skills, writing has become the neglected life skill. If 4-H is to help its members succeed in all areas of communication, writing must move beyond the realm of the record book and be given a more central role in program planning.