POULTRY

SCIENCE:
Internal
Anatomy
Unit 5
 Poultry Science:
Internal Anatomy

Unit 5: Segment 1
Skeletal System
Skeletal System of Poultry
Basic skeletal arrangement is generally analogous to that of mammals, but with
several differences:
1. Coracoids – a pair of bones that aid in wing movement and supplies additional support
of the shoulder joint.
2. Cervical Vertebrae (Neck Bones) – for an “S” shape, which are designed to minimize
landing impact stresses on the head.
3. Spinal Vertebrae – these are fused to add support for wing movement.
4. Bones of birds are lighter in weight than they are in mammals.
5. Some of the bones are hollow and actually act as part of the avian respiratory system!
These are called pneumatic bones (pronounced “new-matic”) and include the skull,
humerus, clavicle, keel (sternum), pelvic girdle, and the lumbar and sacral vertebrate.
Skeletal System of Poultry
Basic skeletal arrangement is generally analogous to that of mammals, but with
several differences continued:
6. Another important type of bone in the avian skeleton are Medullary Bone
(pronounced “med-u-larry”).
– These include the tibia, femur, pubic bone, ribs, ulna, toes, and scapula. The
medullary bone is an important source of calcium when hens are laying eggs.
– Egg shells are primarily made of calcium and a hen mobilizes 47% of her body’s
calcium to make just one egg shell.
– When in production, a commercial-type laying hen cannot obtain enough dietary
calcium to allow for daily egg production. Without the medullary bone to draw
calcium from, the egg shells would be very thin and weak!
Organization of the
Skeletal System
Axial Skeleton (trunk and head)
– Skull: comprised of 23 bones
– Sternum: only 1 bone
– Vertebrae: 42 bones
– Ribs: 14 individual (or 7 pairs)

Major flight muscles attach to the keel bone (sternum)!

Organization of the
Skeletal System
Pectoral Girdle
– AKA the shoulder
– Composed of the:
– Scapula (shoulder blade)
– Coracoid
– Clavicle (collar bone)
Organization of the
Skeletal System

Wings
– Very similar to the human
arm
– Composed of the:
– Humerus (upper arm or wing)
– Radius & Ulna (forearm or
wing)
– Phalanges (hand or tip of the
wing)
Organization of the
Skeletal System
Pelvic Girdle
– Composed of the:
– Ilium
– Ischium
– Pubic Bone

Femur (or thigh bone)

In humans, the pubic bone and backbone are separate!

Organization of the
Skeletal System

Tibia & Fibula (lower leg or

drumstick)
– Composed of the:
– Ilium
– Ischium
– Pubic Bone

Tarsometatarsus & Phalanges (foot)

– Chickens actually walk on their
toes!
Classification of Bones
Long Bones
– i.e. arm and leg bones
– Usually have a central hollow region (diaphysis) linked to specialized ends (epiphysis)
Short Bones
– i.e. wrists, ankles, carpals, and tarsals
– They do not have a shaft, and do not increase dramatically in size
Flat Bones
– i.e. ribs, skull, scapula
– No shafts: spongey bone with layers of compact bone.
Irregular Bones
– i.e. vertebrae
– Bones that don’t fit other categories
 Poultry Science:
Internal Anatomy

Unit 5: Segment 2
Muscular System
Just What Do Muscles Do,
Exactly?
1. Movement – muscles work individually or in pairs
2. Heat – regulate body temperature
3. Shape and Form – surround, cover, and protect the bones,
organs, etc.
Types of Muscles
1. Smooth – blood vessels, gizzard, intestines, organs, reproductive
tract. Controlled by the Autonomic Nervous System (ANS).
2. Cardiac – specialized heart muscle
3. Skeletal (striated) – muscle responsible for voluntary movement
and body shape. Attached to bones by tendons.
– This is the meat we eat!
Taking
Flight!
Taking Flight!
Taking Flight!
The Great Debate:
Dark Meat vs. White Meat
Chicken & Turkeys = primarily ground dwelling birds

– White Meat – flight muscles, short bursts of movement, less

myoglobin, fewer blood vessels, less fat, and less color
– Dark Meat – leg muscles, longer usage, more continuous
usage, more myoglobin, more blood vessels, more fat, and
more color

Myoglobin – iron- and oxygen-binding protein found in muscle

tissue
Fun Fowl Facts: Avian Muscles
– Muscles and tendons of feet automatically lock when the
bird bends their legs, allowing it to sleep while perched.
– Birds don’t have diaphragms. They must use muscles to
both inhale and exhale.
– Dermal muscles allow the feathers to be fluffed up or
smoothed down.
– A specialized hatching muscle helps embryo break out of
its shell!
 Poultry Science:
Internal Anatomy

Unit 5: Segment 3
Circulatory System
Avian Physiology
Due to their high energy demand associated with flight, when compared to other
mammals, birds have:
– Relatively High Blood Pressure
– Rooster: 190/150
– Hen: 150/125
– Relatively High Metabolic Rate
– Relatively High Heart Rate
– Body size plays a major role
– Chickens: 350-475
– Relatively High Body Temperature
– 104-106*F
Avian Circulatory System

Sustained flight is metabolically demanding

and requires an efficient circulatory system
to provide oxygen and fuel (energy) to the
body (cells) while removing toxic
metabolites for excretion.
Functions of the Circulatory
System
1. Transport of:
– Nutrients from the alimentary tract to the tissues
– Blood Gases (i.e. O2 and CO2) from lungs to tissues and back to
lungs
– Metabolic Waste – the removal of waste products from the tissues
and products of metabolism
– Hormones produced by the endocrine system to their target
tissues
– Immune Cells for protection (leukocytes and antibodies)
Functions of the Circulatory
System
2. Regulation of Fluid Content of the Body
– Acid-Base Balance (pH)
– Blood Pressure & Heart Rate
3. Thermoregulation
– Vasoconstriction (Cold)
– Vasodilatation (Hot)
Circulatory System Classification

The circulatory system can be classified into 5 Categories:

1. Blood
2. Heart
3. Arteries
4. Capillaries
5. Veins
Fun Fowl Facts:
– The avian kidney is 2x larger than
mammalians due to the high metabolic
demand.
– Birds have NO urinary bladder (except for
rhea and ostrich)
– What does this mean? Chickens do not urinate
(urea)!
Uric Acid vs. Urea
Uric Acid (urate) – The waste product of protein metabolism in the
chicken
Urea (in urine) – The waste product of protein metabolism in other
domestic livestock.

One of the most dangerous biological waste products results from the
breakdown proteins:
The main waste product formed during this decomposition is ammonia
(NH3), which is toxic.
– Urination in mammals eliminates urea.
Uric Acid vs. Urea
– Although effective, urinating wastes water!
– Thus, birds have developed a different, less water-
wasting process for dealing with their body’s ammonia:
– Rather than converting their ammonia to urea, they mostly
convert it to uric acid (C5H4N3O3).
– This is excreted as a white paste or even a dry, white powder
and very little water is wasted.
Endocrine System in Poultry

The Endocrine System in poultry is made up of:

1. Glands
2. Hormones
3. Receptors

It is the communication link between the nervous system,

reproduction, immunity, metabolism, and the behavior of a
chicken!
 Poultry Science:
Internal Anatomy

Unit 5: Segment 4
Digestive System
Functions of the
Digestive System
1. Mechanical & chemical breakdown of food
2. Absorption of nutrients or breakdown products
3. Exertion of undigested material
Digestive System of a Chicken
Avian Digestive Tract
Mouth/Beak – gather and bread down food
Esophagus – tube from mouth to stomach that is open at
the mouth end
Crop – feed storage and moistening
Proventriculus – glandular stomach (HCI and gastric juices);
enzymatic
Gizzard – muscular stomach; mechanical breakdown
Avian Digestive Tract
Small Intestine – enzymatic digestion and absorption
– Functions: digestion of proteins, carbohydrates, & fats; absorption of
the end products of digestion

Ceca – essentially non-functioning in monogastrics

Large Intestine – bacterial activity, water absorption, and
waste storage
Cloaca – common chamber for GI and urinary tracts
Vent – common exit for GI and urinary tracts
Mouth
– Chickens do not have teeth!
– No soft palate so swallowing depends on gravity
and negative pressure.
– Tongue is rigid and has comparatively few taste
buds.
– Saliva
Beak
– Commercial poultry (chicken and turkey) beaks are often trimmed in an
effort to prevent feather pecking, vent pecking, and cannibalism.
– Most commonly done to egg laying strains of birds and broiler breeders,
etc. but not broilers since they reach slaughter weight at 6 weeks.
– Decreases stress, nervousness, and fear among birds living in close
confinement.
– Research shows chicks do not experience pain from beak trimming at 2-
9 days of age.
– Alternatives to beak trimming could be genetic beak alterations or
hanging objects in habitats which is shown to reduce aggressive
behaviors.
Oropharynx & Swallowing
Oropharynx – the structure through which air and feed pass

– In birds, no demarcation exists between where the mouth ends,

and pharynx begins.
– While eating, when a bird extends their neck, the position of the
trachea changes so that it prevents the downward passage of the
food into the respiratory system.
 Oropharynx
& Esophagus
After swallowing, the food
travels down the esophagus.

– The chicken esophagus is

approximately 35 cm long,
covering 17% of the length of
the entire digestive tract!
Crop

The crop is an expansion of the esophagus and

is used to temporarily store food and will only
fill with food when the proventriculus or
gizzard is occupied.

Not essential for normal growth since its main

purpose is for food storage, not digestion.
Proventriculus &
Gizzard
In mammals, the stomach consists of a single chamber. In birds,
the stomach consists of two chambers!
Proventriculus:
– Small organ through which ingested feed passes rapidly.
– The fluid secreted by the proventriculus is very similar to
those in the stomach of non-ruminant mammals.
Gizzard:
– Function is the mechanical action of mixing and grinding
the feed.
– Very important since chickens do not have teeth!
– Super powerful organ that works with enzymes in
addition to the physical grinding to break the food down.
Small Intestine
Duodenum -> Jejunum -> Ileum

Most digestion and absorption occurs in the small

intestine.

Food passage in a broiler takes roughly six hours!

Pancreas

Endocrine and Exocrine function

Pancreatic duct (with bile duct) drains into the

ascending loop of the duodenum by a common
papilla.
Liver

– Bi-Lobed organ
– Right lobe is larger than the left
– Primary digestive role is
production of bile
– Gall Bladder (bright green part)
 Poultry Science
Curriculum References
– Jessica Fife, UGA Dept. of Poultry Science Poultry Science – Poultry Science Dual – Tom Tabler, Mississippi State University
Outreach Coordinator, UGA Dept. of Curriculum Course Department of Poultry Science Extension
Agricultural Leadership, Education, & – Julia Gaskin, UGA Dept. of Crop and Soil Professor
Communication MAEE Candidate Sciences Sr. Public Service Associate – Jacquie Jacob, University of Kentucky
– Barry Croom, UGA Dept. of Agricultural – –
Glendon Harris, UGA Dept. of Crop and Jeanna Wilson, UGA Dept. of Poultry
Leadership, Education, & Communication Soil Sciences Professor & Extension Science Professor
Professor Agronomist – Kelly Sweeney, UGA Dept. of Poultry
– Ashley Yopp, UGA Dept. of Agricultural – Brian Kiepper, UGA Dept. of Poultry Science Ph.D Candidate
Leadership, Education, & Communication Science Associate Professor
Assistant Professor – Merck Veterinary Manual
– Claudia Dunkley, UGA Dept. of Poultry –
– Georgia Agriculture Education University of Maryland Extension
Science Public Service Associate
– Andrew Benson, UGA Dept. of Poultry – Poultry Hub
– Casey Ritz, UGA Dept. of Poultry Science
Science Assistant Professor Professor – Brian Fairchild, University of Georgia
– Brian Jordan, UGA Dept. of Poultry Department of Poultry Science Professor
– USPOULTRY & USPOULTRY Poultry Science
Science Assistant Professor, UGA College Curriculum – Centers for Disease Control
of Veterinary Medicine Assistant Professor – National FFA Organization

– University of Arkansas Bumpers College of