poultryincluding

Poultry refers to domesticated birds raised for food, eggs, or other products. The term encompasses several species, most notably chickens, turkeys, ducks, and geese, along with smaller species such as quail, partridges, and pheasants. In some contexts, birds such as ostriches or emus are included when referring to meat production. The phrase poultry including may appear in regulatory or industry documents to indicate all relevant species are covered.

Production and use: The primary products are meat and eggs. Chickens are the most widely raised poultry, with broilers for meat and layers for eggs. Turkeys, ducks, and geese are important for seasonal meat in many regions, while quail and other birds serve niche markets. Production systems range from intensive housing to free-range and organic operations, with welfare and biosecurity considerations.

Management and welfare: Key practices include nutrition, clean water, lighting, ventilation, sanitation, and disease prevention. Housing options range from cages to enriched pens and open configurations. Welfare standards address stocking density, handling, transport, and slaughter; many jurisdictions regulate these aspects.

Health and safety: Poultry health centers on disease surveillance, vaccination, and biosecurity to prevent avian influenza and other infections. Antibiotic use is increasingly regulated to curb resistance. Processing involves slaughter, evisceration, chilling, and packaging; products are labeled with origin, production method, and safety certifications. Environmental and economic impacts include feed efficiency, waste management, and market demand cycles.