PR-806: 2021 Red and White Clover Grazing Tolerance Report

Joao Costa, Jimmy Henning, Gene Olson, Ray Smith, Chris Teutsch | Dec. 2, 2021 (New)

Red clover (Trifolium pratense L.) is a high-quality, short-lived perennial legume that is used in mixed or pure stands for pasture, hay, silage, soil improvement, and wildlife habitat. This species is adapted to a wide range of climatic and soil conditions. White clover (Trifolium repens L.) is a low-growing, perennial pasture legume with white flowers. It differs from red clover in that the stems (stolons) grow along the surface of the soil and can form adventitious roots that may lead to the development of new plants.

---

ID-271: Equine Layout and Facility Planning Checklist

Bob Coleman, Morgan Hayes | Oct. 13, 2021 (New)

Horse facilities should be planned and laid out to meet the needs and goals of the operation. Horse owners need to consider how horses, humans, vehicles, equipment, and water will flow through the operation. This publication is designed to help horse owners design or redesign their facilities.

---

4AJ-08PA: Kentucky 4-H Poultry Judging Contest: Past Production Hens: Giving Oral Reasons

Jacquie Jacob, Tony Pescatore | Sep. 1, 2021 (Major Revision)

Oral reasons are a very important part of a poultry judging contest. This is the opportunity participants have to defend their placings of an egg production class. In addition, oral reasons are an important tool in the development of organization and communication skills, which in turn will build self-confidence.

---

4AJ-05PA: Kentucky 4-H Poultry Judging Contest: Grading Table Eggs

Jacquie Jacob, Tony Pescatore | Aug. 29, 2021 (Major Revision)

Chicken egg production is a major agricultural industry in the United States. In a commercial egg production operation, eggs are evaluated for quality before being packed by weight (size). Egg quality is independent of egg weight and eggshell color. All shell colors are graded with the same standards.

---

4AJ-07PA: Kentucky 4-H Poultry Judging Contest: Evaluating Past Production Hens

Jacquie Jacob, Tony Pescatore | Aug. 19, 2021 (Major Revision)

In a 4-H poultry judging contest participants are required to rank a group of four hens from the most to least productive. The criteria used in judging the hens are based on pigmentation, abdominal capacity, abdominal fat condition and molt.

---

4AJ-11PO: Kentucky 4-H Poultry Judging Contest: Market Poultry: Ready-to-Cook Poultry Parts Identification

Jacquie Jacob, Tony Pescatore | Aug. 18, 2021 (New)

The market poultry division now includes one class of ready-to-cook broiler carcasses to grade, one class of ready-to-cook roaster carcasses to grade, one class of parts identification, one class of parts grading, and one class of further processed boneless poultry products. Each class is worth 100 points, for a total of 500 possible points for the division. This factsheet specifically looks at the 24 possible parts that will be selected from for use in the contest. This is an increase from the 17 possible parts in previous years.

---

ASC-246: Properly Maintaining a Backyard Poultry Facility

Jacquie Jacob, Tony Pescatore | Aug. 2, 2021 (New)

It is important that you properly maintain the poultry facility so that you do not attract rodents, flies, or create an odor problem. These are the three main reasons that non-poultry enthusiasts give for not wanting backyard flocks in their communities and neighborhood.

---

ASC-247: Broodiness in Chickens

Jacquie Jacob, Tony Pescatore | Aug. 2, 2021 (New)

Broodiness is the term used to describe a hen that is preparing to naturally incubate eggs and raise newly hatched chicks. When broodiness occurs in a hen certain behavioral changes may be evident. These changes include increasing the time spent in the nest, being overly protective of the eggs and nest, changes in the consumption of feed and water, and the stopping of egg production.

---

4AJ-12PO: Kentucky 4-H Poultry Judging Contest: Market Poultry: Grading to Ready to Cook Parts

Jacquie Jacob, Tony Pescatore | Aug. 2, 2021 (New)

The market poultry division now includes one class of ready-to-cook broiler carcasses to grade, one class of ready-to-cook roaster carcasses to grade, one class of parts identification, one class of parts grading, and one class of further processed boneless poultry products. Each class is worth 100 points, for a total of 500 possible points for the division. This factsheet looks at the new class of grading ready-to-cook parts.

---

4AJ-04PA: Kentucky 4-H Poultry Judging Contest (An Overview of the Project): Overview

Jacquie Jacob, Tony Pescatore | Aug. 2, 2021 (Major Revision)

Judging contests are a tool used in the development of the life skills of 4-H 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 also provides an excellent opportunity for 4-H'ers to learn about live chickens and the basis of grade and quality of eggs and poultry products.