Poultry

Poultry refers to domesticated birds kept by humans for eggs, meat, or feathers. The main species are chickens (Gallus gallus domesticus), turkeys (Meleagris gallopavo), ducks (Anas platyrhynchos domesticus), and geese (Anser anser domesticus). Other poultry commonly raised for eggs or meat include quail, pheasants, and guinea fowl.

Production and products: The poultry sector provides a large share of the world’s supply of animal protein. Eggs are produced by pullets and hens and are a staple in many diets; chicken meat is the most widely consumed meat globally. Production systems vary from intensive, industrial farms to free-range and backyard operations, with practices influenced by economy, culture, and regulation.

Management and welfare: Poultry require shelter, ventilation, appropriate lighting, clean water, and a balanced diet typically based on grains with protein supplements. Welfare and health are important considerations, and producers implement biosecurity measures to prevent disease. Common health threats include avian influenza and Newcastle disease, which are managed through vaccination, sanitation, and controlled movement of birds and materials.

Economy, regulation, and safety: The industry employs millions and is heavily regulated to ensure meat and egg safety, animal welfare, and environmental compliance. Standards address housing, handling, transport, slaughter, and labeling. Ongoing debates in many regions focus on welfare-friendly housing, cage-free systems, antibiotic use, and the environmental footprint of production.

History and significance: Domestication occurred in multiple regions, with chickens likely first domesticated in South or Southeast Asia and turkeys in the Americas. Over time, poultry farming evolved from small-scale operations to integrated commercial networks that supply a substantial portion of the global food supply.