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Like every other livestock, poultry contributes to the economy through meat and eggs. Poultry classes of poultry are defined by their purpose, meat production, egg production, or feathers. Poultry is further divided into breeds and varieties based on traits such as weight, color, and shape. Poultry research and extension work are done mainly to improve disease resistance and increase production.
There are four main types of domesticated poultry. They include chickens, ducks, turkeys, and geese. Guinea fowl are not very popular but are also considered poultry. Quail, pigeons, and some other birds are also reared for meat, eggs, or psychological purposes.
Chickens are the most widely produced poultry and are classified into breeds based on meat production, egg production, or dual purposes. Meat birds belong to heavy breeds such as the White Australian, Black Australorp, Red Australorp, Abington Browns, and market whites. Layers belong to light breeds such as Leghorn, amber, and red reds. Dual-purpose birds consist of medium breeds like the Australorp, red, Silvers, and Plymouth rocks.
Ducks are also produced commercially. White ducks, Pekin ducks, and muels are meat types, while Khaki Campbells and Indian runners are egg-laying types. Mulard is a cross of meat and egg meat duck.
Heavy domestic turkeys have been developed for meat production. Broad-breasted bronze and broad-breasted white are examples of heavy breeds. Feather restoration breeds include small bronze, white holland, and narragansett turkeys.
Of the large group of geese, the only species that are domesticated are gray lag geese and embden. Adults are used for meat, and young birds are killed for livers with fat (foie gras).
Guinea fowl have white meat, which some people consider a delicacy, although they are not commonly found in stores.
Birds are slaughtered for meat in the poultry industry. Chicken meat is called poultry, while duck, goose, and turkey meat are also called poultry. Poultry meat is popular because of its health benefits. It is lower in calories and cholesterol than red meat. Many health-conscious consumers also consider it a lean source of protein.
Poultry byproducts include organs such as liver, feet, gizzards, and intestines. All these parts can be used in many different ways. For example, intestines can be used to make chorizo and other sausages. Feet can be used for their gelatin or in soups. Gizzards are good sources of iron and are found in many traditional dishes. Liver has a lot of vitamins and minerals and is used in spreads and dog food. Heads and necks, though often discarded, can be used in broths for flavor and nutrition. Some people also eat chicken or duck heads as a delicacy.
Poultry feathers are a major waste in the industry. However, they can be processed into feather meal, which is a good protein source in animal feeds. Some feathers can also be used in making pillows, insulation, and even bioplastics. Goose and duck feathers are the most valuable because they are used in fashion industries for down coats, jackets, and pillows.
Poultry eggs have numerous uses in different industries. Table eggs are consumed by individuals. While hatchery eggs are incubated to produce baby birds used by farmers to increase their flock. Eggs are also processed into liquid, frozen, dried, and powdered eggs and sold across industries for different uses. Eggshells are not lost or wasted either. Eggshells are the outer hard layer of eggs made of calcium carbonate. They are used in the production of calcium supplements and are also used in gardens as fertilizer and pest repellent. Ground eggshells can also be used in art and crafts projects. Some manufacturers include eggshells in animal feed to improve the calcium content.
Poultry manure, which is chicken crap, is a major fertilizer in agriculture and helps crop production increase across various farmlands. This is because it is packed with nutrients that are beneficial to plants.
While purchasing chicks from a poultry class farm, consider the following so the outcome will be a healthy flock. Be wary of vendors that keep chicks in cages. Artificial heat source chicks, especially in cold weather, should be seen in brooders rather than cages. Fresh water should be provided for the chicks. There should also be feed for the chicks. If it is medicated feed, the medication must be appropriate for the chicks.
Look for chicks that are alert, active, and exploring. Avoid those that are huddled together, sitting, or appearing lethargic. If examining the chick, ensure that it is well-formed. Avoid those with deformities like crooked toes. The navel of chicks that have been sexed should be checked to ensure no diaper is there. If buying hens, ensure that pullets with the red navel are bought instead of culling pullets with the yellow navel.
Hatcheries have been known to provide more productive chicks than local markets. Buying from a reputable hatchery that practices biosecurity rules is better than buying from a local market. Chicken breeds differ in growth rates, colors, and feather patterns. Some are also similar. For convenience in management and marketing, a poultry class should not contain more than one variety of the same breed.
To raise a healthy flock, the following must be done when the chicks arrive. Upon arrival, the chicks need to be reared immediately and not more than 12 hours after arrival. Chicks should be unpacked and examined while ensuring that they all have access to water and feed. If the chicks arrive on a cold day, a brooder with a heater should be prepared to prevent deaths due to cold. If they arrive on a warm day, they should be placed in the brooder but without the heat source until they settle down. The brooder should be less than 4°C of the chicks' temperature. If the difference is more than that, the chicks should be provided with food and warmth for longer to prevent stress and deaths.
Ensure the chicks have access to clean, fresh water and medicated chick starter feed. Chicks have to be on starter feed for the first six weeks. After that, they can be switched to grower feed until they are 20 weeks old when they will be switched to layer feed. Medication is also something to consider. Prevent diseases common in local poultry such as coccidiosis, gumboro, and respiratory diseases by vaccinating them on time. Take the flock to the veterinarian for health checks. Maintaining biosecurity rules such as not barefooting in the pen and avoiding contact with other poultry farms will help keep the flock safe from diseases.
Some of the poultry diseases can also be found in humans through consumption of contaminated poultry products. Some of the diseases that can be transferred from poultry to humans are salmonella, campylobacter, and bird flu. Practicing safer handling of poultry is one way to control transfer.
One-way, poultry products should be purchased from reputable suppliers who uphold quality and safety. Eggs should come from farms that practice biosecurity and are inspected for diseases. Do not buy cracked or damaged eggs. Do not eat wet or dirty eggs. BAT eggs within 2 hours of collecting them. Refrigerate eggs within 12 hours of taking them from the chicken and maintain a temperature of 7°C or below.
When buying chicks or poultry birds, ensure that the place they are coming from practices biosecurity. Use only chicks from certified disease-free stock. Do not process more than one class of poultry or bird species on the same day. If processing different birds on the same day, do it in separate rooms. Clean and disinfect between species or classes. Wear gloves, boots, and other protective equipment while processing poultry. Do not dip in communal water containers. At the start and throughout the day, change water and equipment used between species or birds. Wash hands with soap and water or antiseptic between handling different birds or parts.
When transporting poultry, road, space, and temperature should be monitored and controlled. Birds should be prevented from standing or sitting on excreta. When the temperature exceeds 20% of the thermal tolerance limit of any bird in the flock, transport should be stopped. Avoid mixing different classes, ages, and birds of unknown health status in the same container. Common carriers should not be used. Transport containers should be washed, cleaned, and disinfected between consignments. The lorry or vehicle that is conveying poultry should not be parked close to lorries with animals. The owner should be notified when live poultry is being transported.
During storage and transport of eggs, temperature should be maintained. Do not allow condensation on the shell. Handle eggs with care to avoid cracks. Eggs should also not be washed.
When choosing a poultry class of poultry supplier, there are some important things buyers should consider. The supplier's credibility should be checked. Suitable eggs, chicks, and poultry birds should be provided from a certified hatchery, reputable chick supplier, or poultry farm. The supplier should prove that the product has been properly cared for and protected from diseases. Product quality is another thing that has to be ensured. The supplier should provide poultry birds, eggs, and chicks that are healthy and of the desired quality. The supplier's stock should be checked to ensure they have the type of poultry products required and can provide them in the amount needed.
It is a must the supplier's storage and transport conditions meet standards. Eggs, chicks, and birds are delicate products with a short shelf life. Poultry medicine is also sensitive. It is important the supplier store and transport them at appropriate conditions. Suppliers should be asked about delivery time and order fulfillment. Lead time should be reasonable, and effective supply chains should be ensured. Minimized shifts and breaks for the delivery personnel also contribute to the timely delivery of the products. Communication is another essential consideration.
Effective communication throughout the order process, any potential issues, and when placing an order have to be ensured. Buyers should choose a supplier with good customer service and be willing to answer questions and address concerns. Buyers should also consider the price of the poultry products. However, it might be a little bit tricky since quality must be ensured. Stable prices reduce hasty decisions that can result in the wrong product being purchased. Buyers should evaluate multiple suppliers to compare prices and ensure they are not being cheated because, well, they are the best or have the best products.
It is the process of breeding domesticated birds like chickens, ducks, and geese for food and other uses.
A good poultry class is one in which the participants have all the knowledge they need to successfully manage a poultry farm. They can answer questions about feeding, watering, housing, health care, and all the other important things for the poultry. A good poultry class is polite, well-informed, and not distracted during the question-and-answer sessions.
Breeders, layers, fryers, roasters, and game are the five classes.
Commercially processed, home processed, and made products are the three classifications of poultry products.
Chicken, duck, quail, and goose eggs are the four classes.
