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Encyclopedia > Poultry
Ducks amongst other poultry
The Poultry-dealer, after Cesare Vecellio

Poultry is the category of domesticated birds kept for meat, eggs, and feathers. These most typically are members of the superorder Galloanserae (fowl), especially the order Galliformes (which includes chickens and turkeys) and the family Anatidae (in order Anseriformes), commonly known as "waterfowl" (e.g. domestic ducks and domestic geese). Poultry also include other meat birds such as pigeons or doves or game birds like pheasants. The term also refers to the flesh of such birds. Download high resolution version (1600x1080, 195 KB) Wikipedia does not have an article with this exact name. ... Download high resolution version (1600x1080, 195 KB) Wikipedia does not have an article with this exact name. ... Download high resolution version (1348x1495, 49 KB)The Poultry-dealer. ... Download high resolution version (1348x1495, 49 KB)The Poultry-dealer. ... Domesticated animals, plants, and other organisms are those whose collective behavior, life cycle, or physiology has been altered as a result of their breeding and living conditions being under human control for multiple generations. ... For other meanings of bird, see bird (disambiguation). ... This article is about the food. ... An egg is a body consisting of an ovum surrounded by layers of membranes and an outer casing of some type, which acts to nourish and protect a developing embryo. ... Closeup on a single white feather A feather is one of the epidermal growths that forms the distinctive outer covering, or plumage, on a bird. ... Scientific classification or biological classification is how biologists group and categorize extinct and living species of organisms. ... A fowl is a bird of any kind, although some types of birds use the word specifically in their names (for example, Guineafowl and Peafowl). ... Families Megapodidae Numididae Odontophoridae Phasianidae Meleagrididae Tetraonidae Cracidae Mesitornithidae The Galliformes is an order of birds containing the turkeys, grouse, quails and pheasants. ... This article or section does not adequately cite its references or sources. ... Subfamilies Dendrocygninae Thalassorninae Anserinae Stictonettinae Plectropterinae Tadorninae Anatinae Aythyinae Merginae Oxyurinae and see text Anatidae is the biological family that includes the ducks and most duck-like waterfowl, such as geese and swan. ... Families Anhimidae Anseranatidae Anatidae †Dromornithidae †Presbyornithidae The order Anseriformes contains about 150 species of birds in three families: the Anhimidae (the screamers), Anseranatidae (the Magpie-goose), and the Anatidae, which includes over 140 species of waterfowl, among them the ducks, geese, and swans. ... Falcated Duck at Slimbridge Wildfowl and Wetlands centre, Gloucestershire, England Wildfowl or waterfowl, also waterbirds, is the collective term for the approximately 147 species of swans, geese and ducks, classified in the order Anseriformes, family Anatidae. ... Domesticated ducks // Domesticated ducks are kept for meat, eggs and down. ... A Danish domesticated Greylag Goose in its pen A domesticated Chinese gooses head, showing its characteristic bill knob Domestic geese are domesticated Grey geese (either Greylag geese or Swan geese) kept as poultry for their meat, eggs, and down feathers since ancient times. ... Pigeon redirects here. ... Subfamilies see article text Feral Rock Pigeon beside Weiming Lake, Peking University Dove redirects here. ... Game is any animal hunted for food or not normally domesticated (such as venison). ... Genera Ithaginis Catreus Rheinartia Crossoptilon Lophura Argusianus Pucrasia Syrmaticus Chrysolophus Phasianus † See also partridge, quail Pheasants are a group of large birds in the order Galliformes. ...


Examples of types of poultry

Bird Wild ancestor Domestication Uses
chicken red junglefowl India, c. 3000 BC meat, eggs
duck mallard various meat, feathers, eggs
goose Greylag goose/Swan Goose various meat, feathers, eggs
Peacock various various meat, feathers, ornamental
turkey Wild Turkey Mexico meat

This article or section does not adequately cite its references or sources. ... Binomial name Gallus gallus Linnaeus, 1758 Red Junglefowl range The Red Junglefowl, Gallus gallus is a tropical member of the Pheasant family and the direct ancestor of the domestic chicken. ... (31st century BC - 30th century BC - 29th century BC - other centuries) (4th millennium BC - 3rd millennium BC - 2nd millennium BC) Events 2925 - 2776 BC - First Dynasty wars in Egypt 2900 BC - Beginning of the Early Dynastic Period I in Mesopotamia. ... // Domesticated ducks Domesticated ducks are raised for meat, eggs and down. ... For other uses, see Mallard (disambiguation). ... Geese redirects here. ... Binomial name (Linnaeus, 1758) Subspecies Western Greylag Goose Eastern Greylag Goose Domesticated goose The Greylag Goose, Anser anser, is a bird with a wide range in the Old World. ... Binomial name Anser cygnoides (Linnaeus, 1758) The Swan Goose, Anser cygnoides, is a large goose breeding in Mongolia and eastern Russia. ... Peacock re-directs here; for alternate uses see Peacock (disambiguation). ... Binomial name Meleagris gallopavo Linnaeus, 1758 For other uses, see Wild Turkey (disambiguation). ...

Cuts of poultry

Cuts from a skinned chicken.

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. Image File history File links Metadata No higher resolution available. ... Image File history File links Metadata No higher resolution available. ... Roast Chicken Not including 32% bones. ... For other uses, see Flight (disambiguation). ... For other uses of Muscles, see Muscles (disambiguation). ... Male Chest The chest is a part of the anatomy of humans and various other animals. ... This article does not cite any references or sources. ... To meet Wikipedias quality standards, this article or section may require cleanup. ...


White meat has less oxygen-carrying myoglobin than the walking muscles, or dark meat, and is thus lighter in color. White meat refers to any lighter-colored meat, often contrasted with red meat. ... General Name, symbol, number oxygen, O, 8 Chemical series nonmetals, chalcogens Group, period, block 16, 2, p Appearance colorless (gas) pale blue (liquid) Standard atomic weight 15. ... An X-ray diffraction image for the protein myoglobin. ... Ducks amongst other poultry The Poultry-dealer, after Cesare Vecellio Poultry is the category of domesticated birds kept for meat, eggs, and feathers. ...


External links

Food Portal
  • Information on Poultry Diseases
  • PoultryCast podcast
  • Chickens, Waterfowl and Exotic Poultry
  • The Poultry Guide - A to Z and FAQs

  Results from FactBites:
 
Poultry Press http://www.poultrypress.com (319 words)
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Poultry should reach a safe minimum internal temperature of 165 °F throughout the product.
The color of cooked meat and poultry is not always a sure sign of its degree of doneness.
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