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Commentary - (2022) Volume 10, Issue 1
Received: 01-Mar-2022, Manuscript No. AHPF-22-61212; Editor assigned: 03-Mar-2022, Pre QC No. AHPF-22-61212 (PQ); Reviewed: 18-Mar-2022, QC No. AHPF-22-61212; Revised: 25-Mar-2022, Manuscript No. AHPF-22-61212 (R); Published: 31-Mar-2022
Poultry farming is the household or commercial production of birds for meat and eggs, but also for feathers. Chickens, turkeys, ducks, and geese are the most important, whereas guinea fowl and squabs (young pigeons) are only of local value.
Types of poultry
Chicken: Although mass production of chicken meat and eggs began in the early twentieth century, by the middle of that century, meat production had surpassed egg production as a specialized business (ACIAR et.al). Since then, the market for chicken meat has expanded substantially, with global exports reaching about 12.5 million metric tons (about 13.8 million tons) by the early twenty-first century. Chicken breeds are often categorized as American, Mediterranean, English, or Asian. (Alders RG, et.al) While there are hundreds of breeds available, commercial facilities rely on only handfuls that fulfill the stringent requirements of industrial production. (Pym RA E, et al.)The single-comb White Leghorn, a Mediterranean breed commonly employed in the worldwide egg market, is a productive layer that matures swiftly. (Calnek BW, et al.)The Cornish Cross, a cross between Cornish and White Rock, is a popular breed for commercial meat production because of its small size and quick, efficient development. Small farms and household flocks have access to a far broader range of breeds and hybrids. Common American breeds include the Plymouth Rock, Wyandotte, Rhode Island Red, and New Hampshire, which are all dual-purpose breeds that produce both eggs and meat. (Chatterjee RN, et.al)The Asiatic Brahma, which is claimed to have evolved in the United States from birds brought from China, is prized for its meat as well as its enormous brown eggs.
Turkeys: In 1950s And 1960s, turkey production became extremely specialised, with bigger flocks dominating. Turkeys are produced in large numbers in Canada, where their forefathers still roam free, as well as in portions of Europe, the United States, Mexico, and Brazil. (Chitra P, et.al)Commercial production is dominated by a hybrid white turkey, although Broad Breasted Bronze, Broad Breasted White, White Holland, and Beltsville Small White are typical breeds for smaller farms. One tom is required for every 8 or 10 hens in a breeding flock, while the contemporary hybrid turkey is too huge for natural breeding and must be forcibly inseminated. Modern turkey breeding and farming procedures have greatly lowered the amount of feed necessary as well as the time required to produce a pound of turkey meat. In 12–14 weeks, a hen turkey consumes around 16 kg (35 pounds) of feed and grows to a weight of 6–9 kg (14–20 pounds). To attain a market weight of 16–19 kg (35–42 pounds) in 16–19 weeks, toms require 36 kg (80 pounds) of feed. Smaller turkey broilers are offered between the ages of 12 and 15 weeks. (Dana N et.al)Turkeys may be produced on open ground using automated drip trays, self-feeders, range shelters, thick fencing, and rotating pastures, but they are frequently “grown out” professionally in rearing houses under environmentally controlled settings.
Ducks and geese: Duck rearing is conducted on a modest scale in almost every country, generally as a small-farm operation, however certain commercial factories exist. Ducks are readily transported, can be kept in close quarters, and can transform certain waste products and dispersed grain (for example, by harvesting rice fields) into nutritious and highly prized eggs and meat. Khaki Campbell and Indian Runner ducks are prolific layers, laying 300 eggs each year on average. One of the most popular breeds in the United States, the Pekin duck, is utilized for both egg and meat production. Although the white-fleshed Aylesbury duck was formerly the most popular meat duck in England, illness and competition from the yellow-fleshed Pekin duck have led to its demise. Although certain European countries have large-scale geese-production facilities, goose farming is generally a modest agricultural industry. The Toulouse, which is generally grey in color, and the Embden (or Emden), which is white, are two superb meat breeds. The birds are farmed for their meat, eggs, and down feathers. Geese do not appear to have piqued the interest of geneticists on the same scale as meat chickens and turkeys, and no transformation in the geese business equivalent to the others has occurred or appears to be on the horizon. Geese are fattened in certain commercial operations by a specific force-feeding method, resulting in a significant enlargement of their livers, which are marketed as the delicacy foie gras.
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