baromfi

Baromfi, or poultry, refers to domesticated birds kept for meat and eggs. The group includes chickens (Gallus gallus domesticus), turkeys, ducks, geese, quail, and other fowl. Poultry is one of the most widely produced sources of animal protein globally, with meat and eggs forming major food commodities.

Production systems vary from intensive, confinement-based operations to free-range and organic farms. Housing may include enriched cages, barns, or outdoor runs. Nutrition is specially formulated for growth, egg production, and health, with feed efficiency and body condition closely monitored. Welfare considerations emphasize stocking density, enrichment, lighting, handling, and disease prevention.

Commercial poultry production generally divides into broilers, raised for meat, and layers, raised for eggs, with some dual-purpose breeds. Broilers reach market weight in about 5 to 7 weeks. Laying hens begin steady egg production around 18 to 22 weeks and may lay for 1 to several years depending on system.

Health and biosecurity are central to baromfi farming. Common challenges include avian influenza, Newcastle disease, and coccidiosis. Preventive measures include vaccination programs, strict hygiene, control of animal movement, and monitoring for signs of illness.

Economically, baromfi is a major global industry, contributing protein through meat and eggs. By-products such as feathers and manure are used in other agricultural processes. Sustainability and animal welfare concerns drive ongoing improvements in housing, feed efficiency, and antibiotic stewardship.