Poultry: Difference between revisions
Created page with "{{Short description|Domesticated birds kept by humans for their eggs, meat, or feathers}} thumb|upright=1.35|Poultry of the world ({{circa|1868}}) '''Poultry''' ({{IPAc-en|ˈ|p|oʊ|l|t|r|i}}) are domesticated birds kept by humans for the purpose of harvesting animal products such as meat, eggs or feathers. The practice of raising poultry is known as poultry farming. These bir..." |
No edit summary |
||
| Line 73: | Line 73: | ||
{{main|Chicken}} | {{main|Chicken}} | ||
[[File:Rooster portrait2.jpg|upright|thumb|right|Cock with comb and wattles]] | [[File:Rooster portrait2.jpg|upright|thumb|right|Cock with comb and wattles]] | ||
Chickens are medium-sized, chunky birds with an upright stance and characterised by fleshy red [[Comb (anatomy)|combs]] and [[Wattle (anatomy)|wattles]] on their heads. Males, known as cocks, are usually larger, more boldly coloured, and have more exaggerated plumage than females (hens). Chickens are gregarious, [[Omnivore|omnivorous]], ground-dwelling birds that in their natural surroundings search among the [[leaf litter]] for seeds, invertebrates, and other small animals. They seldom fly except as a result of perceived danger, preferring to run into the undergrowth if approached. | Chickens are medium-sized, chunky birds with an upright stance and characterised by fleshy red [[Comb (anatomy)|combs]] and [[Wattle (anatomy)|wattles]] on their heads. Males, known as cocks, are usually larger, more boldly coloured, and have more exaggerated plumage than females (hens). Chickens are gregarious, [[Omnivore|omnivorous]], ground-dwelling birds that in their natural surroundings search among the [[leaf litter]] for seeds, invertebrates, and other small animals. They seldom fly except as a result of perceived danger, preferring to run into the undergrowth if approached. Today's domestic chicken (''Gallus gallus domesticus'') is mainly descended from the wild [[red junglefowl]] of Asia, with some additional input from [[grey junglefowl]], [[Sri Lankan junglefowl]], and [[green junglefowl]]. | ||
Genomic studies estimate that the chicken was domesticated 8,000 years ago in [[Southeast Asia]] and spread to China and India 2000–3000 years later. Archaeological evidence supports domestic chickens in Southeast Asia well before 6000 BC, China by 6000 BC and India by 2000 BC. A landmark 2020 Nature study that fully sequenced 863 chickens across the world suggests that all domestic chickens originate from a single domestication event of red junglefowl whose present-day distribution is predominantly in southwestern China, northern Thailand and Myanmar. These domesticated chickens spread across Southeast and South Asia where they interbred with local wild species of junglefowl, forming genetically and geographically distinct groups. Analysis of the most popular commercial breed shows that the White Leghorn breed possesses a mosaic of divergent ancestries inherited from subspecies of red junglefowl. | Genomic studies estimate that the chicken was domesticated 8,000 years ago in [[Southeast Asia]] and spread to China and India 2000–3000 years later. Archaeological evidence supports domestic chickens in Southeast Asia well before 6000 BC, China by 6000 BC and India by 2000 BC. A landmark 2020 Nature study that fully sequenced 863 chickens across the world suggests that all domestic chickens originate from a single domestication event of red junglefowl whose present-day distribution is predominantly in southwestern China, northern Thailand and Myanmar. These domesticated chickens spread across Southeast and South Asia where they interbred with local wild species of junglefowl, forming genetically and geographically distinct groups. Analysis of the most popular commercial breed shows that the White Leghorn breed possesses a mosaic of divergent ancestries inherited from subspecies of red junglefowl. | ||
| Line 130: | Line 130: | ||
[[File:Yarding poultry farm 02.jpg|thumb|center|[[Yarding]] poultry farm in [[Vernon County, Wisconsin]] with a fenced in area and shadded areas for chickens to roam]] | [[File:Yarding poultry farm 02.jpg|thumb|center|[[Yarding]] poultry farm in [[Vernon County, Wisconsin]] with a fenced in area and shadded areas for chickens to roam]] | ||
Chickens raised intensively for their meat are known as "broilers". Breeds have been developed that can grow to an acceptable carcass size ({{convert|2|kg|lboz|abbr=on|disp=or}}) in six weeks or less. | Chickens raised intensively for their meat are known as "broilers". Breeds have been developed that can grow to an acceptable carcass size ({{convert|2|kg|lboz|abbr=on|disp=or}}) in six weeks or less. Broilers grow so fast, their legs cannot always support their weight and their hearts and respiratory systems may not be able to supply enough oxygen to their developing muscles. Mortality rates at 1% are much higher than for less-intensively reared laying birds which take 18 weeks to reach similar weights. Processing the birds is done automatically with conveyor-belt efficiency. They are hung by their feet, stunned, killed, bled, scalded, plucked, have their heads and feet removed, eviscerated, washed, chilled, drained, weighed, and packed,all within the course of little over two hours. | ||
Both intensive and free-range farming have animal welfare concerns. In intensive systems, [[Cannibalism (poultry)|cannibalism]], [[feather pecking]] and [[vent pecking]] can be common, with some farmers using [[debeaking|beak trimming]] as a preventative measure. Diseases can also be common and spread rapidly through the flock. In extensive systems, the birds are exposed to adverse weather conditions and are vulnerable to predators and disease-carrying wild birds. Barn systems have been found to have the worst bird welfare. In [[Southeast Asia]], a lack of disease control in free-range farming has been associated with outbreaks of [[avian influenza]]. | Both intensive and free-range farming have animal welfare concerns. In intensive systems, [[Cannibalism (poultry)|cannibalism]], [[feather pecking]] and [[vent pecking]] can be common, with some farmers using [[debeaking|beak trimming]] as a preventative measure. Diseases can also be common and spread rapidly through the flock. In extensive systems, the birds are exposed to adverse weather conditions and are vulnerable to predators and disease-carrying wild birds. Barn systems have been found to have the worst bird welfare. In [[Southeast Asia]], a lack of disease control in free-range farming has been associated with outbreaks of [[avian influenza]]. | ||
| Line 150: | Line 150: | ||
===Cuts of poultry=== | ===Cuts of poultry=== | ||
[[File:MIN Rungis volaille.jpg|thumb|In the poultry pavilion of the [[Marché d'Intérêt National de Rungis|Rungis International Market]], France]] | [[File:MIN Rungis volaille.jpg|thumb|In the poultry pavilion of the [[Marché d'Intérêt National de Rungis|Rungis International Market]], France]] | ||
Poultry is available fresh or frozen, as whole birds or as joints (cuts), bone-in or deboned, seasoned in various ways, raw or ready cooked. | Poultry is available fresh or frozen, as whole birds or as joints (cuts), bone-in or deboned, seasoned in various ways, raw or ready cooked. The meatiest parts of a bird are the [[flight]] [[muscle]]s on its chest, called "breast" meat, and the [[walking]] muscles on the [[leg (anatomy)|leg]]s, called the "thigh" and "drumstick". The wings are also eaten ([[Buffalo wing]]s are a popular example in the United States) and may be split into three segments, the meatier "drumette", the "wingette" (also called the "flat"), and the wing tip (also called the "flapper"). In Japan, the wing is frequently separated, and these parts are referred to as 手羽元 (''teba-moto'' "wing base") and 手羽先 (''teba-saki'' "wing tip"). | ||
Dark meat, which avian [[myologist]]s refer to as "red muscle", is used for sustained activity—chiefly walking, in the case of a chicken. The dark color comes from the protein [[myoglobin]], which plays a key role in oxygen uptake and storage within cells. White muscle, in contrast, is suitable only for short bursts of activity such as, for chickens, flying. Thus, the chicken's leg and thigh meat are dark, while its breast meat (which makes up the primary flight muscles) is white. Other birds with breast muscle more suitable for sustained flight, such as ducks and geese, have red muscle (and therefore dark meat) throughout. Some cuts of meat including poultry expose the microscopic regular structure of intracellular [[Myofibrils|muscle fibrils]] which can [[diffraction|diffract]] light and produce [[iridescent]] colors, an optical phenomenon sometimes called [[structural colouration|structural coloration]]. | Dark meat, which avian [[myologist]]s refer to as "red muscle", is used for sustained activity—chiefly walking, in the case of a chicken. The dark color comes from the protein [[myoglobin]], which plays a key role in oxygen uptake and storage within cells. White muscle, in contrast, is suitable only for short bursts of activity such as, for chickens, flying. Thus, the chicken's leg and thigh meat are dark, while its breast meat (which makes up the primary flight muscles) is white. Other birds with breast muscle more suitable for sustained flight, such as ducks and geese, have red muscle (and therefore dark meat) throughout. Some cuts of meat including poultry expose the microscopic regular structure of intracellular [[Myofibrils|muscle fibrils]] which can [[diffraction|diffract]] light and produce [[iridescent]] colors, an optical phenomenon sometimes called [[structural colouration|structural coloration]]. | ||
