Journal of Biochemistry Research

Poultry Impact Factor

Poultry are domesticated birds kept by humans for his or her eggs, their meat or their feathers. These birds are most typically members of the superorder Galloanserae fowl, especially the Galliformes which includes chickens, quails, and turkeys. Poultry also includes other birds that are killed for his or her meat, just like the young of pigeons (known as squabs) but doesn't include similar wild birds poultry" may be a term used for any quite domesticated bird, captive-raised for its utility, and traditionally the word has been wont to ask wildfowl Galliformes and waterfowl Anseriformes but to not cagebirds like songbirds and parrots. "Poultry" are often defined as domestic fowls, including chickens, turkeys, geese and ducks, raised for the assembly of meat or eggs and therefore the word is additionally used for the flesh of those birds used as food. The Encyclopedia Britannica lists an equivalent bird groups but also includes guinea and squabs (young pigeons. In R. D. Crawford's Poultry breeding and genetics, squabs are omitted but Japanese quail and customary pheasant are added to the list, the latter frequently being bred in captivity and released into the wild. In his 1848 classic book on poultry, Ornamental and Domestic Poultry: Their History, and Management, Edmund Dixon included chapters on the peafowl, guinea , mute swan, turkey, various sorts of geese, the musk duck , other ducks and every one sorts of chickens including bantams. In colloquial speech, the term "fowl" is usually used near-synonymously with "domesticated chicken" Gallus gallus, or with "poultry" or maybe just "bird", and lots of languages don't distinguish between "poultry" and "fowl". Both words also are used for the flesh of those birds.    

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