Fowls

Fowls are domesticated birds belonging to the order Galliformes and kept primarily for meat and eggs. The term fowl is often used collectively to refer to poultry, especially chickens, turkeys, guinea fowl, pheasants, quail, and partridges. Waterfowl such as ducks and geese are not typically classified as fowls.

Chickens are the most common fowl worldwide; domesticated from the red junglefowl in Asia several thousand years ago. Turkeys were domesticated in Mesoamerica, guinea fowl in Africa, and pheasants and quail in Asia and Europe. Selective breeding produced diverse breeds for egg production, meat, or appearance.

Fowls show considerable variation in size and behavior. Hens typically lay eggs in regular cycles and may brood their clutches. Domesticated breeds provide meat with fast growth (broilers) or slow growth; egg-laying breeds can produce hundreds of eggs per year. Many breeds have distinct plumage and temperaments.

Husbandry encompasses housing, nutrition, and health management. Conventional systems include free-range, barn, and intensive housing. Welfare considerations address space, enrichment, handling, and minimize practices such as beak trimming where possible. Disease prevention relies on sanitation, vaccination, and biosecurity.

Globally, the poultry sector is a major source of animal protein and livelihoods. Production methods vary by region and regulation, with ongoing emphasis on welfare, sustainability, and food safety. Some wild fowls remain in the wild or are kept in game preserves or as ornamental birds.