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Biology Study #4: Chicken Body Conformation

12/19/2012

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Chicken Body Conformation Type: Flat Iron
  • Duck-like body
  • Wide Shoulders
  • Flat Keel Breasted

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Flat Iron
Chicken Body Conformation Type: Ship Hull
  • Wide Shoulders
  • Lower Keel Breasted
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Ship Hull
Chicken Body Conformation Type: (Banana) Heart
  • Wide Shoulders 
  • Round Body
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Banana Heart
Chicken Body Conformation Type: (American) Football
  • Wide Hips
  • Round Body
  • Long Body
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American Football
Chicken Body Conformation Type: Soccer Ball
  • Round Body
  • Short Body
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Soccer Ball
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Biology Study #3: Chicken Embryo

6/13/2012

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The Timing of Major Embryonic Developments

Before Egg Laying
Fertilization
Division and growth of living cells
Segregation of cells into groups of special function (gastrulation)

Between Laying and Incubation
Virtually no growth. Stage of inactive embryonic life

During Incubation

Day 1
Development of area pellucida and area opaca of blastoderm.
Major developments visible under microscope:
18 hours, appearance of alimentary tract
19 hours, beginning of brain crease
20 hours, appearance of vertebral column
21 hours, beginning of formation of brain and nervous system
22 hours, beginning of formation of head
23 hours, appearance of blood islands
24 hours, beginning of formation of eyes

Day 2
Embryo begins to turn on left side. Blood vessels appear in the yolk sac. Major developments visible under microscope:
25 hours, beginning of formation of veins and heart
30 hours, second, third and fourth vesicles of brain clearly defined, as is heart, which now starts to beat
35 hours, beginning of formation of ear pits
36 hours, first sign of amnion
46 hours, formation of throat

Day 3
Formation of nose, wings, legs, and allantois begins. Amnion completely surrounds embryo.

Day 4
Formation of tongue begins. Embryo completely separate from yolk sac and turned on left side. Allantois breaks through amnion.

Day 5
Proventriculus and gizzard formed. Formation of reproductive organs and sex determined.

Day 6
Formation of beak and egg-tooth begins. Main division of legs and wings. Voluntary movement begins.

Day 7
Indications of digits in legs and wings are visible. Abdomen more prominent due to development of viscera.

Day 8
Formation of feathers begins.

Day 9
Embryo begins to look bird-like. Mouth opening appears.

Day 10
Beak starts to harden. Skin pores visible to naked eye. Digits completely separated.

Day 12
Toes fully formed. First feathers appear.

Day 13
Scales and claws appear. Body fairly well covered with feathers.

Day 14
Embryo turns its head towards blunt end of egg.

Day 15
Small intestines taken into body.

Day 16
Scales, claws and beak becoming firm and horny. Embryo fully covered with feathers. Albumen nearly gone and yolk increasingly important as nutrient.

Day 17
Beak turns toward air cell, amniotic fluid decreases, and embryo begins preparation for hatching.

Day 18
Growth of embryo nearly complete.

Day 19
Yolk sac draws into body cavity through umbilicus. Embryo occupies most of space within egg except air cell.

Day 20
Yolk sac completely drawn into body cavity. Embryo becomes chick, breaks amnion, starts breathing air in air cell Allantois ceases to function and starts to dry up.

Day 21
Chick hatches!


Source:
  1. http://www.ultimatefowl.com/wiki/index.php?title=The_Timing_of_Major_Embryonic_Developments
  2. http://www.ultimatefowl.com/viewtopic.php?f=29&t=392
  3. http://chickscope.beckman.uiuc.edu/explore/embryology/
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Biology Study #2: Chicken Egg

6/12/2012

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SHELL

Bumpy and grainy in texture, an eggshell is covered with as many as 17,000 tiny pores. Eggshell is made almost entirely of calcium carbonate (CaCO3) crystals. It is a semipermeable membrane, which means that air and moisture can pass through its pores. The shell also has a thin outermost coating called the bloom or cuticle that helps keep out bacteria and dust.

INNER AND OUTER MEMBRANES

Lying between the eggshell and egg white, these two transparent protein membranes provide efficient defense against bacterial invasion. If you give these layers a tug, you’ll find they’re surprisingly strong. They’re made partly of keratin, a protein that’s also in human hair.AIR CELLAn air space forms when the contents of the egg cool and contract after the egg is laid. The air cell usually rests between the outer and inner membranes at the egg’s larger end, and it accounts for the crater you often see at the end of a hard-cooked egg. The air cell grows larger as an egg ages.

ALBUMEN

The egg white is known as the albumen, which comes from albus, the Latin word for “white.” Four alternating layers of thick and thin albumen contain approximately 40 different proteins, the main components of the egg white in addition to water.

CHALAZAE

Opaque ropes of egg white, the chalazae hold the yolk in the center of the egg. Like little anchors, they attach the yolk’s casing to the membrane lining the eggshell. The more prominent they are, the fresher the egg.

VITELLINE MEMBRANE

The clear casing that encloses the yolk.

YOLK

The yolk contains less water and more protein than the white, some fat, and most of the vitamins and minerals of the egg. These include iron, vitamin A, vitamin D, phosphorus, calcium, thiamine, and riboflavin. The yolk is also a source of lecithin, an effective emulsifier. Yolk color ranges from just a hint of yellow to a magnificent deep orange, according to the feed and breed of the hen.

EGG CELL

This part would develop into a baby chick if it were to be fertilized.

AIR POCKET

The air pocket grows as water is released. The smaller the air pocket, the fresher the egg.


References:
  1. http://www.geochembio.com/biology/organisms/chicken/
  2. http://www.exploratorium.edu/cooking/eggs/eggcomposition.html
  3. http://www.sciencebuddies.org/science-fair-projects/project_ideas/Zoo_p046.shtml
  4. http://www.animalcorner.co.uk/farm/chickens/chicken_eggs.html
  5. http://www.vcbio.science.ru.nl/en/virtuallessons/embryology/chicken/
  • A hen requires 24 to 26 hours to produce an egg. Thirty minutes later, she starts all over again.
  • Eggs age more in one day at room temperature than in one week in the refrigerator. So keep them in the fridge.
  • The egg shell may have as many as 17,000 tiny pores over its surface. Through them, the egg can absorb flavours and odours. Storing them in their cartons helps keep them fresh.
  • White shelled eggs are produced by hens with white feathers and white ear lobes. Brown shelled eggs are produced by hens with red feathers and red ear lobes.
  • To tell if an egg is raw or hard-cooked, spin it. If the egg spins easily, it is hard-cooked, however, if it wobbles, it is raw, so do not drop it.
  • If an egg is accidentally dropped on the floor, sprinkle it heavily with salt for easy clean up.
  • Egg yolks are one of the few foods that naturally contain Vitamin D.
  • Yolk colour depends on the diet of the hen. Natural yellow-orange substances such as marigold petals may be added to light-coloured feeds to enhance colours. Artificial colour additives are not permitted.
  • Occasionally, a hen will produce double-yolked eggs throughout her egg-laying career. It is rare, but not unusual, for a young hen to produce an egg with no yolk at all.
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Biology Study #1: Chicken Anatomy

6/12/2012

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Picture
References: 
  1. http://www.ultimatefowl.com/wiki/index.php?title=Anatomy_of_the_Chicken
  2. http://www.theartofdoingstuff.com/anatomy-of-a-chicken
  3. http://www.poultryhub.org/poultrypedia/anatomy-of-the-chicken-learning-resource
  4. http://www.ncbi.nlm.nih.gov/pmc/articles/PMC1231422
  5. http://www.animalcorner.co.uk/farm/chickens/chicken_anatomy.html
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