Chicken coops plans

From Wikipedia, the free encyclopedia

Poultry is the category of domesticated birds that people keep for the purpose of collecting their eggs, or killing for their meat and/or feathers. These most typically are members of the superorder Galloanserae (fowl), especially the order Galliformes (which includes chickens, quails and turkeys) and the family Anatidae (in order Anseriformes), commonly known as “waterfowl” (e.g. domestic ducks and domestic geese). Poultry also include other birds which are killed for their meat, such as pigeons or doves or birds considered to be game, like pheasants. Poultry comes from the Latin word, poule, which means to hang. The term also refers to the flesh of such birds.

• 1 Examples
• 2 Cuts of poultry
• 3 See also
• 4 External links

BirdWild ancestorDomesticationUtilizationChickenRed JunglefowlSoutheast Asiameat, feathers, eggs, ornamentationDuckMuscovy Duck/Mallardvariousmeat, feathers, eggsEmuvarious, 20th centurymeat, leather, oilGooseGreylag Goose/Swan Goosevariousmeat, feathers, eggsIndian peafowlIndian Peafowlvariousmeat, feathers, ornamentation, landscapingMute swanMute Swanvariousfeathers, eggs, landscapingOstrichOstrichvarious, 20th centurymeat, feathers, leatherTurkeyWild TurkeyMexicomeat, feathersDomesticated guineafowlHelmeted guineafowlAfricameat, pest consumption, and alarm callingCommon pheasantCommon pheasantEurasiameatGolden pheasantGolden pheasantEurasiameat, mainly ornamentalRheaRheavarious, 20th centurymeat, leather, oil, eggs

The meatiest parts of a bird are the flight muscles on its chest, called breast meat, and the walking muscles on the first and second segments of its legs, called the thigh and drumstick, respectively.

White meat has less oxygen-carrying myoglobin than the dark meat, and is thus lighter in color. Dark meat comes from muscles more heavily exercised, which therefore have more fat stored in them. This accounts for dark meat’s reputation as being both unhealthier and more flavorful than white meat. Birds that fly rarely (domestic turkey) or sporadically (chicken) have white meat breasts, and birds that fly frequently or long distances (ducks, geese and doves) have dark meat breasts. Quail breast meat is intermediate in color.

• Amenable species
• Oyster (fowl)
• Poultry farming
• Pollotarianism

• Information on Poultry Diseases
• PoultryCast podcast
• PoultryHub.org is a wiki-based collaborative resource centre where people share information about poultry
• The Poultry Guide – A to Z and FAQs
• World Poultry.net – all you need to know about poultry
• ChickenCrossing.Org – Information,discussion, links about chickens & other poultry
• Poultry.ie – Irish Poultry Community and Information Source