Poultry is the category of domesticated birds which some people keep for the purpose of collecting their eggs, or kill for their meat and/or feathers. These most typically are members of the superorder Galloanserae (fowl), especially the order Galliformes (which includes chickens and turkeys) and the family Anatidae (in order Anseriformes), commonly known as "waterfowl" (e.g. domestic ducks and domestic geese). Poultry also include other birds which are killed for their meat, such as pigeons or doves or birds considered to be game, like pheasants. The term also refers to the flesh of such birds.

Examples of types of poultry are as follows.

Cuts of poultry

The meatiest parts of a bird are the flight muscles on its chest, called breast meat, and the walking muscles on the first and second segments of its legs, called the thigh and drumstick respectively.

White meat has less oxygen-carrying myoglobin than the walking muscles, or dark meat, and is thus lighter in color. Dark meat tends to come from muscles more heavily exercised, which therefore also have more fat stored in them. This accounts for both dark meat's reputation as being unhealthier, and yet more flavorful.

See also

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External links

• Information on Poultry Diseases
• PoultryCast podcast
• PoultryHub.org is a wiki-based collaborative resource centre where people share information about poultry
• The Poultry Guide - A to Z and FAQs
• World Poultry.net - all you need to know about poultry
• ChickenCrossing.Org - Information,discussion, links about chickens & other poultry