Poultry

Poultry (/ˈpoʊltri/) are domesticated birds kept by humans for their eggs, their meat or their feathers. These birds are most typically members of the superorder Galloanserae (fowl), especially the order Galliformes (which includes chickens, quails, and turkeys).

Poultry also includes other birds that are killed for their meat, such as the young of pigeons (known as squabs) but does not include similar wild birds hunted for sport or food and known as game. The word "poultry" comes from the French/Norman word poule, itself derived from the Latin word pullus, which means small animal.

The domestication of poultry took place several thousand years ago. This may have originally been as a result of people hatching and rearing young birds from eggs collected from the wild, but later involved keeping the birds permanently in captivity. Domesticated chickens may have been used for cockfighting at first and quail kept for their songs, but soon it was realised how useful it was having a captive-bred source of food.

Selective breeding for fast growth, egg-laying ability, conformation, plumage and docility took place over the centuries, and modern breeds often look very different from their wild ancestors. Although some birds are still kept in small flocks in extensive systems, most birds available in the market today are reared in intensive commercial enterprises.

Together with pig meat, poultry is one of the two most widely eaten types of meat globally, with over 70% of the meat supply in 2012 between them;[1] poultry provides nutritionally beneficial food containing high-quality protein accompanied by a low proportion of fat. All poultry meat should be properly handled and sufficiently cooked in order to reduce the risk of food poisoning.

The word "poultry" comes from the West & English "pultrie", from Old French pouletrie, from pouletier, poultry dealer, from poulet, pullet.[2] The word "pullet" itself comes from Middle English pulet, from Old French polet, both from Latin pullus, a young fowl, young animal or chicken.[3][4] The word "fowl" is of Germanic origin (cf. Old English Fugol, German Vogel, Danish Fugl).[5]

Poultry of the world
Poultry of the World

Definition

"Poultry" is a term used for any kind of domesticated bird, captive-raised for its utility, and traditionally the word has been used to refer to wildfowl (Galliformes) and waterfowl (Anseriformes) but not to cagebirds such as songbirds and parrots. "Poultry" can be defined as domestic fowls, including chickens, turkeys, geese and ducks, raised for the production of meat or eggs and the word is also used for the flesh of these birds used as food.[2]

The Encyclopædia Britannica lists the same bird groups but also includes guinea fowl and squabs (young pigeons).[6] In R. D. Crawford's Poultry breeding and genetics, squabs are omitted but Japanese quail and common pheasant are added to the list, the latter frequently being bred in captivity and released into the wild.[7] In his 1848 classic book on poultry, Ornamental and Domestic Poultry: Their History, and Management, Edmund Dixon included chapters on the peafowl, guinea fowl, mute swan, turkey, various types of geese, the muscovy duck, other ducks and all types of chickens including bantams.[8]

In colloquial speech, the term "fowl" is often used near-synonymously with "domesticated chicken" (Gallus gallus), or with "poultry" or even just "bird", and many languages do not distinguish between "poultry" and "fowl". Both words are also used for the flesh of these birds.[9] Poultry can be distinguished from "game", defined as wild birds or mammals hunted for food or sport, a word also used to describe the flesh of these when eaten.[10]

Examples

Bird Wild ancestor Domestication Utilization Picture
Chicken Red junglefowl Southeast Asia meat, feathers, eggs, ornamentation, leather Female pair
Duck Muscovy duck/Mallard various meat, feathers, eggs MuscovyDuck
Emu Emu various, 20th century meat, leather, oil Emu-wild
Egyptian goose Egyptian goose Egypt meat, feathers, eggs, ornamentation Alopochen-aegyptiacus
Goose Greylag goose/Swan goose various meat, feathers, eggs Neugierige Hausgans
Indian peafowl Indian peafowl various meat, feathers, ornamentation, landscaping J Smit nach Joseph Wolf Pavo Cristatus
Mute swan Mute swan various feathers, eggs, landscaping CygneVaires
Ostrich Ostrich various, 20th century meat, eggs, feathers, leather Struthio camelus -Cape May Zoo, New Jersey, USA-8a
Partridge Red legged partridge, Chukar partridge, Grey partridge France, Afghanistan, United Kingdom meat, eggs, feathers, pets Perdix perdix (Marek Szczepanek)
Small-billed tinamou Small-billed tinamou South America meat, eggs Crypturellus parvirostris 2
Pigeon Rock dove Middle East meat, feathers, ornamentation Homing pigeon
Quail Japanese quail, Northern bobwhite, Common quail Japan, Virginia, Europe meat, eggs, feathers, pets Quail in hands, Canberra ACT
Turkey Wild turkey Mexico meat, feathers Bronzepute 04
Edible-nest swiftlet Edible-nest swiftlet Indonesia, Malaysia nests AerodramusFuciphagus.LipKee
Grey francolin Grey francolin Indian subcontinent meat, fighting, pets Grey Francolin (34298520695)
Guineafowl Helmeted guineafowl Africa meat, pest consumption, and alarm calling Guinea fowl
Common pheasant Common pheasant Eurasia meat Pheasant
Golden pheasant Golden pheasant Eurasia meat, mainly ornamental Chrysolophus pictus -Royal Botanic Gardens, Kew, London, England -8a (4)
Greater rhea Greater rhea various, 20th century meat, leather, oil, eggs Nandu Rhea americana Tierpark Hellabrunn-1

Chickens

Rooster portrait2
Cock with comb and wattles

Chickens are medium-sized, chunky birds with an upright stance and characterised by fleshy red combs and 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, 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.[11] Today's domestic chicken (Gallus gallus domesticus) is mainly descended from the wild red junglefowl of Asia, with some additional input from grey junglefowl.[12] Domestication is believed to have taken place between 7,000 and 10,000 years ago, and what are thought to be fossilized chicken bones have been found in northeastern China dated to around 5,400 BC. Archaeologists believe domestication was originally for the purpose of cockfighting, the male bird being a doughty fighter. By 4,000 years ago, chickens seem to have reached the Indus Valley and 250 years later, they arrived in Egypt. They were still used for fighting and were regarded as symbols of fertility. The Romans used them in divination, and the Egyptians made a breakthrough when they learned the difficult technique of artificial incubation.[13] Since then, the keeping of chickens has spread around the world for the production of food with the domestic fowl being a valuable source of both eggs and meat.[14]

Since their domestication, a large number of breeds of chickens have been established, but with the exception of the white Leghorn, most commercial birds are of hybrid origin.[11] In about 1800, chickens began to be kept on a larger scale, and modern high-output poultry farms were present in the United Kingdom from around 1920 and became established in the United States soon after the Second World War. By the mid-20th century, the poultry meat-producing industry was of greater importance than the egg-laying industry. Poultry breeding has produced breeds and strains to fulfil different needs; light-framed, egg-laying birds that can produce 300 eggs a year; fast-growing, fleshy birds destined for consumption at a young age, and utility birds which produce both an acceptable number of eggs and a well-fleshed carcase. Male birds are unwanted in the egg-laying industry and can often be identified as soon as they are hatch for subsequent culling. In meat breeds, these birds are sometimes castrated (often chemically) to prevent aggression.[6] The resulting bird, called a capon, has more tender and flavorful meat, as well.[15]

Cockfight Santangelo MAN Napoli
Roman mosaic depicting a cockfight

A bantam is a small variety of domestic chicken, either a miniature version of a member of a standard breed, or a "true bantam" with no larger counterpart. The name derives from the town of Bantam in Java[16] where European sailors bought the local small chickens for their shipboard supplies. Bantams may be a quarter to a third of the size of standard birds and lay similarly small eggs. They are kept by small-holders and hobbyists for egg production, use as broody hens, ornamental purposes, and showing.[17]

Cockfighting

Cockfighting is said to be the world's oldest spectator sport and may have originated in Persia 6,000 years ago. Two mature males (cocks or roosters) are set to fight each other, and will do so with great vigour until one is critically injured or killed. Breeds such as the Aseel were developed in the Indian subcontinent for their aggressive behaviour. The sport formed part of the culture of the ancient Indians, Chinese, Greeks, and Romans, and large sums were won or lost depending on the outcome of an encounter.[18] Cockfighting has been banned in many countries during the last century on the grounds of cruelty to animals.[6]

Ducks

Ducks are medium-sized aquatic birds with broad bills, eyes on the side of the head, fairly long necks, short legs set far back on the body, and webbed feet. Males, known as drakes, are often larger than females (simply known as ducks) and are differently coloured in some breeds. Domestic ducks are omnivores, eating a variety of animal and plant materials such as aquatic insects, molluscs, worms, small amphibians, waterweeds, and grasses. They feed in shallow water by dabbling, with their heads underwater and their tails upended. Most domestic ducks are too heavy to fly, and they are social birds, preferring to live and move around together in groups. They keep their plumage waterproof by preening, a process that spreads the secretions of the preen gland over their feathers.[19]

Pekin Ducks cropped
Pekin ducks

Clay models of ducks found in China dating back to 4000 BC may indicate the domestication of ducks took place there during the Yangshao culture. Even if this is not the case, domestication of the duck took place in the Far East at least 1500 years earlier than in the West. Lucius Columella, writing in the first century BC, advised those who sought to rear ducks to collect wildfowl eggs and put them under a broody hen, because when raised in this way, the ducks "lay aside their wild nature and without hesitation breed when shut up in the bird pen". Despite this, ducks did not appear in agricultural texts in Western Europe until about 810 AD, when they began to be mentioned alongside geese, chickens, and peafowl as being used for rental payments made by tenants to landowners.[20]

It is widely agreed that the mallard (Anas platyrhynchos) is the ancestor of all breeds of domestic duck (with the exception of the Muscovy duck (Cairina moschata), which is not closely related to other ducks).[20] Ducks are farmed mainly for their meat, eggs, and down.[21] As is the case with chickens, various breeds have been developed, selected for egg-laying ability, fast growth, and a well-covered carcase. The most common commercial breed in the United Kingdom and the United States is the Pekin duck, which can lay 200 eggs a year and can reach a weight of 3.5 kg (7.7 lb) in 44 days.[19] In the Western world, ducks are not as popular as chickens, because the latter produce larger quantities of white, lean meat and are easier to keep intensively, making the price of chicken meat lower than that of duck meat. While popular in haute cuisine, duck appears less frequently in the mass-market food industry. However, things are different in the East. Ducks are more popular there than chickens and are mostly still herded in the traditional way and selected for their ability to find sufficient food in harvested rice fields and other wet environments.[21]

Geese

Domestic Goose
An Emden goose, a descendant of the wild greylag goose

The greylag goose (Anser anser) was domesticated by the Egyptians at least 3000 years ago,[22] and a different wild species, the swan goose (Anser cygnoides), domesticated in Siberia about a thousand years later, is known as a Chinese goose.[23] The two hybridise with each other and the large knob at the base of the beak, a noticeable feature of the Chinese goose, is present to a varying extent in these hybrids. The hybrids are fertile and have resulted in several of the modern breeds. Despite their early domestication, geese have never gained the commercial importance of chickens and ducks.[22]

Domestic geese are much larger than their wild counterparts and tend to have thick necks, an upright posture, and large bodies with broad rear ends. The greylag-derived birds are large and fleshy and used for meat, while the Chinese geese have smaller frames and are mainly used for egg production. The fine down of both is valued for use in pillows and padded garments. They forage on grass and weeds, supplementing this with small invertebrates, and one of the attractions of rearing geese is their ability to grow and thrive on a grass-based system.[24] They are very gregarious and have good memories and can be allowed to roam widely in the knowledge that they will return home by dusk. The Chinese goose is more aggressive and noisy than other geese and can be used as a guard animal to warn of intruders.[22] The flesh of meat geese is dark-coloured and high in protein, but they deposit fat subcutaneously, although this fat contains mostly monounsaturated fatty acids. The birds are killed either around 10 or about 24 weeks. Between these ages, problems with dressing the carcase occur because of the presence of developing pin feathers.[24]

In some countries, geese and ducks are force-fed to produce livers with an exceptionally high fat content for the production of foie gras. Over 75% of world production of this product occurs in France, with lesser industries in Hungary and Bulgaria and a growing production in China.[25] Foie gras is considered a luxury in many parts of the world, but the process of feeding the birds in this way is banned in many countries on animal welfare grounds.[26]

Turkeys

Turkeybird
Male domesticated turkey sexually displaying by showing the snood hanging over the beak, the caruncles hanging from the throat, and the 'beard' of small, black, stiff feathers on the chest

Turkeys are large birds, their nearest relatives being the pheasant and the guineafowl. Males are larger than females and have spreading, fan-shaped tails and distinctive, fleshy wattles, called a snood, that hang from the top of the beak and are used in courtship display. Wild turkeys can fly, but seldom do so, preferring to run with a long, stratling gait. They roost in trees and forage on the ground, feeding on seeds, nuts, berries, grass, foliage, invertebrates, lizards, and small snakes.[27]

The modern domesticated turkey is descended from one of six subspecies of wild turkey (Meleagris gallopavo) found in the present Mexican states of Jalisco, Guerrero and Veracruz.[28] Pre-Aztec tribes in south-central Mexico first domesticated the bird around 800 BC, and Pueblo Indians inhabiting the Colorado Plateau in the United States did likewise around 200 BC. They used the feathers for robes, blankets, and ceremonial purposes. More than 1,000 years later, they became an important food source.[29] The first Europeans to encounter the bird misidentified it as a guineafowl, a bird known as a "turkey fowl" at that time because it had been introduced into Europe via Turkey.[27]

Commercial turkeys are usually reared indoors under controlled conditions. These are often large buildings, purpose-built to provide ventilation and low light intensities (this reduces the birds' activity and thereby increases the rate of weight gain). The lights can be switched on for 24-hrs/day, or a range of step-wise light regimens to encourage the birds to feed often and therefore grow rapidly. Females achieve slaughter weight at about 15 weeks of age and males at about 19. Mature commercial birds may be twice as heavy as their wild counterparts. Many different breeds have been developed, but the majority of commercial birds are white, as this improves the appearance of the dressed carcass, the pin feathers being less visible.[30] Turkeys were at one time mainly consumed on special occasions such as Christmas (10 million birds in the United Kingdom) or Thanksgiving (60 million birds in the United States). However, they are increasingly becoming part of the everyday diet in many parts of the world. [31]

Quail

Japanese Quail
Japanese quail

The quail is a small to medium-sized, cryptically coloured bird. In its natural environment, it is found in bushy places, in rough grassland, among agricultural crops, and in other places with dense cover. It feeds on seeds, insects, and other small invertebrates.[32] Being a largely ground-dwelling, gregarious bird, domestication of the quail was not difficult, although many of its wild instincts are retained in captivity. It was known to the Egyptians long before the arrival of chickens and was depicted in hieroglyphs from 2575 BC. It migrated across Egypt in vast flocks and the birds could sometimes be picked up off the ground by hand.[33] These were the common quail (Coturnix coturnix), but modern domesticated flocks are mostly of Japanese quail (Coturnix japonica) which was probably domesticated as early as the 11th century AD in Japan. They were originally kept as songbirds, and they are thought to have been regularly used in song contests.[34]

In the early 20th century, Japanese breeders began to selectively breed for increased egg production. By 1940, the quail egg industry was flourishing, but the events of World War II led to the complete loss of quail lines bred for their song type, as well as almost all of those bred for egg production. After the war, the few surviving domesticated quail were used to rebuild the industry, and all current commercial and laboratory lines are considered to have originated from this population.[34] Modern birds can lay upward of 300 eggs a year and countries such as Japan, India, China, Italy, Russia, and the United States have established commercial Japanese quail farming industries.[35] Japanese quail are also used in biomedical research in fields such as genetics, embryology, nutrition, physiology, pathology, and toxicity studies.[36] These quail are closely related to the common quail, and many young hybrid birds are released into the wild each year to replenish dwindling wild populations.[37]

Other poultry

Guinea fowl originated in southern Africa, and the species most often kept as poultry is the helmeted guineafowl (Numida meleagris). It is a medium-sized grey or speckled bird with a small naked head with colourful wattles and a knob on top, and was domesticated by the time of the ancient Greeks and Romans. Guinea fowl are hardy, sociable birds that subsist mainly on insects, but also consume grasses and seeds. They will keep a vegetable garden clear of pests and will eat the ticks that carry Lyme disease. They happily roost in trees and give a loud vocal warning of the approach of predators. Their flesh and eggs can be eaten in the same way as chickens, young birds being ready for the table at the age of about four months. [38]

A squab is the name given to the young of domestic pigeons that are destined for the table. Like other domesticated pigeons, birds used for this purpose are descended from the rock pigeon (Columba livia). Special utility breeds with desirable characteristics are used. Two eggs are laid and incubated for about 17 days. When they hatch, the squabs are fed by both parents on "pigeon's milk", a thick secretion high in protein produced by the crop. Squabs grow rapidly, but are slow to fledge and are ready to leave the nest at 26 to 30 days weighing about 500 g (18 oz). By this time, the adult pigeons will have laid and be incubating another pair of eggs and a prolific pair should produce two squabs every four weeks during a breeding season lasting several months.[39]

Poultry farming

Duck farm in Hainan 02
Free-range ducks in Hainan Province, China

Worldwide, more chickens are kept than any other type of poultry, with over 50 billion birds being raised each year as a source of meat and eggs.[40] Traditionally, such birds would have been kept extensively in small flocks, foraging during the day and housed at night. This is still the case in developing countries, where the women often make important contributions to family livelihoods through keeping poultry. However, rising world populations and urbanization have led to the bulk of production being in larger, more intensive specialist units. These are often situated close to where the feed is grown or near to where the meat is needed, and result in cheap, safe food being made available for urban communities.[41] Profitability of production depends very much on the price of feed, which has been rising. High feed costs could limit further development of poultry production.[42]

In free-range husbandry, the birds can roam freely outdoors for at least part of the day. Often, this is in large enclosures, but the birds have access to natural conditions and can exhibit their normal behaviours. A more intensive system is yarding, in which the birds have access to a fenced yard and poultry house at a higher stocking rate. Poultry can also be kept in a barn system, with no access to the open air, but with the ability to move around freely inside the building. The most intensive system for egg-laying chickens is battery cages, often set in multiple tiers. In these, several birds share a small cage which restricts their ability to move around and behave in a normal manner. The eggs are laid on the floor of the cage and roll into troughs outside for ease of collection. Battery cages for hens have been illegal in the EU since January 1, 2012.[40]

Chickens raised intensively for their meat are known as "broilers". Breeds have been developed that can grow to an acceptable carcass size (2 kg (4.4 lb)) in six weeks or less.[43] 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.[43] 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,[44] all within the course of little over two hours.[43]

Both intensive and free-range farming have animal welfare concerns. In intensive systems, cannibalism, feather pecking and vent pecking can be common, with some farmers using beak trimming as a preventative measure.[45] 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.[45] In Southeast Asia, a lack of disease control in free-range farming has been associated with outbreaks of avian influenza.[46]

Poultry shows

In many countries, national and regional poultry shows are held where enthusiasts exhibit their birds which are judged on certain phenotypical breed traits as specified by their respective breed standards. The idea of poultry exhibition may have originated after cockfighting was made illegal, as a way of maintaining a competitive element in poultry husbandry. Breed standards were drawn up for egg-laying, meat-type, and purely ornamental birds, aiming for uniformity.[47] Sometimes, poultry shows are part of general livestock shows, and sometimes they are separate events such as the annual "National Championship Show" in the United Kingdom organised by the Poultry Club of Great Britain.[48]

Poultry as food

Trade

HK Central 結志街 Gage Street market 雞蛋 Chicken n 鴨蛋 Duck Eggs on sale March-2012
Chicken and duck eggs on sale in Hong Kong

Poultry is the second most widely eaten type of meat in the world, accounting for about 30% of total meat production worldwide compared to pork at 38%. Sixteen billion birds are raised annually for consumption, more than half of these in industrialised, factory-like production units.[49] Global broiler meat production rose to 84.6 million tonnes in 2013. The largest producers were the United States (20%), China (16.6%), Brazil (15.1%) and the European Union (11.3%).[50] There are two distinct models of production; the European Union supply chain model seeks to supply products which can be traced back to the farm of origin. This model faces the increasing costs of implementing additional food safety requirements, welfare issues and environmental regulations. In contrast, the United States model turns the product into a commodity.[51]

World production of duck meat was about 4.2 million tonnes in 2011 with China producing two thirds of the total,[52] some 1.7 billion birds. Other notable duck-producing countries in the Far East include Vietnam, Thailand, Malaysia, Myanmar, Indonesia and South Korea (12% in total). France (3.5%) is the largest producer in the West, followed by other EU nations (3%) and North America (1.7%).[20] China was also by far the largest producer of goose and guinea fowl meat, with a 94% share of the 2.6 million tonne global market.[52]

Global egg production was expected to reach 65.5 million tonnes in 2013, surpassing all previous years.[53] Between 2000 and 2010, egg production was growing globally at around 2% per year, but since then growth has slowed down to nearer 1%.[53]

Cuts of poultry

MIN Rungis volaille
In the poultry pavilion of the 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.[54] The meatiest parts of a bird are the flight muscles on its chest, called "breast" meat, and the walking muscles on the legs, called the "thigh" and "drumstick". The wings are also eaten (Buffalo wings 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").[54][55] 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").[56]

Dark meat, which avian myologists refer to as "red muscle", is used for sustained activity—chiefly walking, in the case of a chicken. The dark colour 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.[57] Some cuts of meat including poultry expose the microscopic regular structure of intracellular muscle fibrils which can diffract light and produce iridescent colours, an optical phenomenon sometimes called structural colouration.[58]

Health and disease (humans)

LemonChicken2
Cuts from plucked chickens

Poultry meat and eggs provide nutritionally beneficial food containing protein of high quality. This is accompanied by low levels of fat which have a favourable mix of fatty acids.[59] Chicken meat contains about two to three times as much polyunsaturated fat as most types of red meat when measured by weight.[60] However, for boneless, skinless chicken breast, the amount is much lower. A 100-g serving of baked chicken breast contains 4 g of fat and 31 g of protein, compared to 10 g of fat and 27 g of protein for the same portion of broiled, lean skirt steak.[61][62]

A 2011 study by the Translational Genomics Research Institute showed that 47% of the meat and poultry sold in United States grocery stores was contaminated with Staphylococcus aureus, and 52% of the bacteria concerned showed resistance to at least three groups of antibiotics. Thorough cooking of the product would kill these bacteria, but a risk of cross-contamination from improper handling of the raw product is still present.[63] Also, some risk is present for consumers of poultry meat and eggs to bacterial infections such as Salmonella and Campylobacter. Poultry products may become contaminated by these bacteria during handling, processing, marketing, or storage, resulting in food-borne illness if the product is improperly cooked or handled.[59]

In general, avian influenza is a disease of birds caused by bird-specific influenza A virus that is not normally transferred to people; however, people in contact with live poultry are at the greatest risk of becoming infected with the virus and this is of particular concern in areas such as Southeast Asia, where the disease is endemic in the wild bird population and domestic poultry can become infected. The virus possibly could mutate to become highly virulent and infectious in humans and cause an influenza pandemic.[64]

Bacteria can be grown in the laboratory on nutrient culture media, but viruses need living cells in which to replicate. Many vaccines to infectious diseases can be grown in fertilised chicken eggs. Millions of eggs are used each year to generate the annual flu vaccine requirements, a complex process that takes about six months after the decision is made as to what strains of virus to include in the new vaccine. A problem with using eggs for this purpose is that people with egg allergies are unable to be immunised, but this disadvantage may be overcome as new techniques for cell-based rather than egg-based culture become available.[65] Cell-based culture will also be useful in a pandemic when it may be difficult to acquire a sufficiently large quantity of suitable sterile, fertile eggs.[66]

See also

References

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External links

Avian influenza

Avian influenza—known informally as avian flu or bird flu is a variety of influenza caused by viruses adapted to birds. The type with the greatest risk is highly pathogenic avian influenza (HPAI). Bird flu is similar to swine flu, dog flu, horse flu and human flu as an illness caused by strains of influenza viruses that have adapted to a specific host. Out of the three types of influenza viruses (A, B, and C), influenza A virus is a zoonotic infection with a natural reservoir almost entirely in birds. Avian influenza, for most purposes, refers to the influenza A virus.

Though influenza A is adapted to birds, it can also stably adapt and sustain person-to person transmission. Recent influenza research into the genes of the Spanish flu virus shows it to have genes adapted from both human and avian strains. Pigs can also be infected with human, avian, and swine influenza viruses, allow for mixtures of genes (reassortment) to create a new virus, which can cause an antigenic shift to a new influenza A virus subtype which most people have little to no immune protection.Avian influenza strains are divided into two types based on their pathogenicity: high pathogenicity (HP) or low pathogenicity (LP). The most well-known HPAI strain, H5N1, appeared in China in 1996, and also has low pathogenic strains found in North America. Companion birds in captivity are unlikely to contract the virus and there has been no report of a companion bird with avian influenza since 2003. Pigeons can contract avian strains, but rarely become ill and are incapable of transmitting the virus efficiently to humans or other animals.Between early 2013 and early 2017, 916 lab-confirmed human cases of H7N9 were reported to the World Health Organization (WHO). On 9 January 2017, the National Health and Family Planning Commission of China reported to WHO 106 cases of H7N9 which occurred from late November through late December, including 35 deaths, 2 potential cases of human-to-human transmission, and 80 of these 106 persons stating that they have visited live poultry markets. The cases are reported from Jiangsu (52), Zhejiang (21), Anhui (14), Guangdong (14), Shanghai (2), Fujian (2) and Hunan (1). Similar sudden increases in the number of human cases of H7N9 have occurred in previous years during December and January.

Bantam (poultry)

A bantam (Indonesian: Ayam kate) is any small variety of fowl, especially chickens. Most large chicken breeds have a bantam counterpart, sometimes referred to as a miniature. Miniatures are usually one-fifth to one-quarter the size of the standard breed, but they are expected to exhibit all of the standard breed's characteristics.

Chick culling

Chick culling is the process of killing newly hatched poultry for which the industry has no use. It occurs in all industrialised egg production whether free range, organic, or battery cage—including that of the UK and US. Because male chickens do not lay eggs and only those on breeding programmes are required to fertilise eggs, they are considered redundant to the egg-laying industries and are usually killed shortly after being sexed, which occurs after they hatch. Many methods of culling do not involve anaesthetics and include cervical dislocation, asphyxiation by carbon dioxide and maceration using a high speed grinder. Asphyxiation is the primary method in the United Kingdom, while maceration is the primary method in the United States. By 2020, US producers expect to sex the eggs before they hatch, so male eggs can be culled.Due to modern selective breeding, laying hen strains differ from meat production strains (broilers). In the United States, males are culled in egg production, since males "don’t lay eggs or grow large enough to become broilers".Chicks are also culled in the production of foie gras. However, because males put on more weight than females in this production system, the females are culled.

Chicken

The chicken (Gallus gallus domesticus) is a type of domesticated fowl, a subspecies of the red junglefowl. It is one of the most common and widespread domestic animals, with a total population of more than 19 billion as of 2011. There are more chickens in the world than any other bird or domesticated fowl. Humans keep chickens primarily as a source of food (consuming both their meat and eggs) and, less commonly, as pets. Originally raised for cockfighting or for special ceremonies, chickens were not kept for food until the Hellenistic period (4th–2nd centuries BC).Genetic studies have pointed to multiple maternal origins in South Asia, Southeast Asia, and East Asia, but with the clade found in the Americas, Europe, the Middle East and Africa originating in the Indian subcontinent. From ancient India, the domesticated chicken spread to Lydia in western Asia Minor, and to Greece by the 5th century BC. Fowl had been known in Egypt since the mid-15th century BC, with the "bird that gives birth every day" having come to Egypt from the land between Syria and Shinar, Babylonia, according to the annals of Thutmose III.

The chicken used for regular egg and meat production worldwide are corn-ply Broilers with white feathers, yellowish skin and faster growth rate invented in United States of America

Chicken as food

Chicken is the most common type of poultry in the world. Owing to the relative ease and low cost of raising them in comparison to animals such as cattle or hogs, chickens have become prevalent throughout the cuisine of cultures around the world, and their meat has been variously adapted to regional tastes.

Chicken can be prepared in a vast range of ways, including baking, grilling, barbecuing, frying, and boiling, among many others, depending on its purpose. Since the latter half of the 20th century, prepared chicken has become a staple of fast food. Chicken is sometimes cited as being more healthful than red meat, with lower concentrations of cholesterol and saturated fat.The poultry farming industry that accounts for chicken production takes on a range of forms across different parts of the world. In developed countries, chickens are typically subject to intensive farming methods, while less-developed areas raise chickens using more traditional farming techniques. The United Nations estimates there to be 19 billion chickens on Earth today, making them outnumber humans more than two to one.

Domestic turkey

The domestic turkey (Meleagris gallopavo) is a large fowl, one of the two species in the genus Meleagris and the same as the wild turkey. Although turkey domestication was thought to have occurred in central Mesoamerica at least 2,000 years ago, recent research suggests a possible second domestication event in the Southwestern United States between 200 BC and AD 500. However, all of the main domestic turkey varieties today descend from the turkey raised in central Mexico that was subsequently imported into Europe by the Spanish in the 16th century.Domestic turkey is a popular form of poultry, and it is raised throughout temperate parts of the world, partially because industrialized farming has made it very cheap for the amount of meat it produces. Female domestic turkeys are referred to as hens, and the chicks may be called poults or turkeylings. In the United States, the males are referred to as toms, while in the United Kingdom and Ireland, males are stags.

The great majority of domestic turkeys are bred to have white feathers because their pin feathers are less visible when the carcass is dressed, although brown or bronze-feathered varieties are also raised. The fleshy protuberance atop the beak is the snood, and the one attached to the underside of the beak is known as a wattle.

The English language name for this species results from an early misidentification of the bird with an unrelated species which was imported to Europe through the country of Turkey. The Latin species name gallopāvō means "chicken peacock".

Dustin the Turkey

Dustin the Turkey, a puppet character performed by John Morrison is a former star of RTÉ television's The Den between 1989 and its cancellation in 2010. He has been described as "the most subversive comedy force on Irish television".A turkey-vulture with a strong Dublin accent, Dustin first appeared on The Den with Zig and Zag in December 1989, but remained there after their 1993 departure to Channel 4. He also outlasted four human co-hosts, all of whom moved to radio, Ian Dempsey, Ray D'Arcy, Damien McCaul and Francis Boylan Jr.

Dustin has also had a successful music career with chart-topping singles in his native land. He won the public vote to represent Ireland at the Eurovision Song Contest 2008 with the song "Irelande Douze Pointe", though he did not progress past the first semi-final stage.

Farm

A farm is an area of land that is devoted primarily to agricultural processes with the primary objective of producing food and other crops; it is the basic facility in food production. The name is used for specialised units such as arable farms, vegetable farms, fruit farms, dairy, pig and poultry farms, and land used for the production of natural fibres, biofuel and other commodities. It includes ranches, feedlots, orchards, plantations and estates, smallholdings and hobby farms, and includes the farmhouse and agricultural buildings as well as the land. In modern times the term has been extended so as to include such industrial operations as wind farms and fish farms, both of which can operate on land or sea.

Farming originated independently in different parts of the world, as hunter gatherer societies transitioned to food production rather than, food capture. It may have started about 12,000 years ago with the domestication of livestock in the Fertile Crescent in western Asia, soon to be followed by the cultivation of crops. Modern units tend to specialise in the crops or livestock best suited to the region, with their finished products being sold for the retail market or for further processing, with farm products being traded around the world.

Modern farms in developed countries are highly mechanized. In the United States, livestock may be raised on rangeland and finished in feedlots and the mechanization of crop production has brought about a great decrease in the number of agricultural workers needed. In Europe, traditional family farms are giving way to larger production units. In Australia, some farms are very large because the land is unable to support a high stocking density of livestock because of climatic conditions. In less developed countries, small farms are the norm, and the majority of rural residents are subsistence farmers, feeding their families and selling any surplus products in the local market.

Free range

Free range denotes a method of farming husbandry where the animals, for at least part of the day, can roam freely outdoors, rather than being confined in an enclosure for 24 hours each day.

On many farms, the outdoors ranging area is fenced, thereby technically making this an enclosure, however, free range systems usually offer the opportunity for the extensive locomotion and sunlight that is otherwise prevented by indoor housing systems. Free range may apply to meat, eggs or dairy farming.

The term is used in two senses that do not overlap completely: as a farmer-centric description of husbandry methods, and as a consumer-centric description of them. There is a diet where the practitioner only eats meat from free-range sources called ethical omnivorism.

In ranching, free-range livestock are permitted to roam without being fenced in, as opposed to fenced-in pastures. In many agriculture-based economies, free-range livestock are quite common.

Hatchery

A hatchery is a facility where eggs are hatched under artificial conditions, especially those of fish or poultry. It may be used for ex-situ conservation purposes, i.e. to breed rare or endangered species under controlled conditions; alternatively, it may be for economic reasons (i.e. to enhance food supplies or fishery resources).

List of chicken breeds

There are hundreds of chicken breeds in existence. Domesticated for thousands of years, distinguishable breeds of chicken have been present since the combined factors of geographical isolation and selection for desired characteristics created regional types with distinct physical and behavioral traits passed on to their offspring.

The physical traits used to distinguish chicken breeds are size, plumage color, comb type, skin color, number of toes, amount of feathering, egg color, and place of origin. They are also roughly divided by primary use, whether for eggs, meat, or ornamental purposes, and with some considered to be dual-purpose.In the 21st century, chickens are frequently bred according to predetermined breed standards set down by governing organizations. The first of such standards was the British Poultry Standard, which is still in publication today. Other standards include the Standard of Perfection, the Australian Poultry Standard, and the standard of the American Bantam Association, which deals exclusively with bantam fowl. Only some of the known breeds are included in these publications, and only those breeds are eligible to be shown competitively. There are additionally a few hybrid strains which are common in the poultry world, especially in large poultry farms. These types are first generation crosses of true breeds. Hybrids do not reliably pass on their features to their offspring, but are highly valued for their producing abilities.

Magpie duck

The Magpie is a British breed of domestic duck. It has distinctive black and white markings reminiscent of the European magpie, and is a good layer of large eggs.:46

Poultry farming

Poultry farming is the process of raising domesticated birds such as chickens, ducks, turkeys and geese for the purpose of farming meat or eggs for food. Poultry - mostly chickens - are farmed in great numbers. Farmers raise more than 50 billion chickens annually as a source of food, both for their meat and for their eggs. Chickens raised for eggs are usually called layers while chickens raised for meat are often called broilers.In the United States, the national organization overseeing poultry production is the Food and Drug Administration (FDA). In the UK, the national organisation is the Department for Environment, Food and Rural Affairs (Defra).

Scissors

Scissors are hand-operated shearing tools. A pair of scissors consists of a pair of metal blades pivoted so that the sharpened edges slide against each other when the handles (bows) opposite to the pivot are closed. Scissors are used for cutting various thin materials, such as paper, cardboard, metal foil, cloth, rope, and wire. A large variety of scissors and shears all exist for specialized purposes. Hair-cutting shears and kitchen shears are functionally equivalent to scissors, but the larger implements tend to be called shears. Hair-cutting shears have specific blade angles ideal for cutting hair. Using the incorrect scissors to cut hair will result in increased damage or split ends, or both, by breaking the hair. Kitchen shears, also known as kitchen scissors, are intended for cutting and trimming foods such as meats.

Modern scissors are often designed ergonomically with composite thermoplastic and rubber handles which enable the user to exert either a power grip or a precision grip.

Sepid Poultry Company

Sepid Poultry Company (Persian: کشتارگاه سپيدمرغ‎ – Keshtārgāh-e Sepīd Margh) is a village and company town in Sistan Rural District, Kuhpayeh District, Isfahan County, Isfahan Province, Iran. At the 2006 census, its population was 20, in 4 families.

St Mildred, Poultry

St Mildred, Poultry was a parish church in the Cheap ward, of the City of London. It was rebuilt after the Great Fire of London and demolished in 1872. St Mildred in the Poultry was the burial place of the writer Thomas Tusser. Some description of the church and its monuments is given in John Stow's Survey of London.

Stuffing

Stuffing or filling is an edible substance or mixture, normally consisting primarily of small cut-up pieces of bread or a similar starch and served as a side dish or used to fill a cavity in another food item while cooking. Many foods may be stuffed, including eggs, poultry, seafood, mammals, and vegetables, but chickens and turkey are the most common. Stuffing serves the dual purpose of helping to keep the meat moist while also adding to the mix of flavours of both the stuffing and the thing it is stuffed in.

Poultry stuffing often consists of dried breadcrumbs, onion, celery, salt, pepper, and other spices and herbs, a popular herb being sage. Giblets are often used. Popular additions in the United Kingdom include dried fruits and nuts (notably apricots and flaked almonds), and chestnuts.

United Poultry Concerns

United Poultry Concerns is a national non-profit animal rights organization in the United States that addresses the treatment of poultry, including chickens, ducks and turkeys, in food production, science, education, entertainment, and human companionship situations. The organization was founded in 1990 by animal welfare advocate and writer Karen Davis.According to their website, "United Poultry Concerns seeks to make the public aware of the ways poultry are treated by our society and elsewhere in the world. We assist the public to see how our treatment of these birds affects our health, our ethics, our education, our occupational safety, and our environment. We inform people about and actively promote alternatives. We do this through our extensive investigations, our chicken sanctuary, public talks, writings, mailings, conferences, information displays, and film presentations using such sources as public interest groups, animal advocacy organizations, poultry trade publications, government agencies, and scientific journals and proceedings."The article title and slogan "Turkeys are Friends, not Food" may afford a glimpse into the raison d'être for the organisation.

Wood Street Compter

The Wood Street Compter (or Wood Street Counter) was a small prison within the City of London in England. It was primarily a debtors' prison, and also held people accused of such misdemeanours as public drunkenness, although some wealthier prisoners were able to obtain alcohol through bribery. The prison was built and opened in 1555, replacing the earlier Bread Street Compter, from which many prisoners were transferred.

The Compter was originally one of two prisons, the other, the Poultry Compter, located on the Poultry. Both were destroyed during the Great Fire of London in 1666, although the Poultry Compter was rebuilt, and another compter, Giltspur Street Compter was constructed in 1791.

Among its inmates were:

Captain George Orrell

The Catholic martyr George Napper

One of the Gunpowder Plotters, Robert Catesby (for his part in Essex's rebellion, 1601)

The Sabbatarian dissenter John Traske

The poet Edmund Gayton

A young Jonathan Wild; and highwayman James Hind.The Wood Street Compter was still active in 1727 when The London Gazette (6 July p4) listed 13 insolvent debtors awaiting court on 25 August.

During the closure of the compters, debtors were held in prisons in Southwark, including the Marshalsea and King's Bench Prisons, Borough Compter and Horsemonger Lane Gaol.

Some wine cellars on Mitre Court were marketed as a party venue under the name of "The City Compter" but these appear to date from the mid 18th century; no sign of the prison was found during archaeological investigations of the site of a new office block at One Wood Street.

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