Poultry
Poultry are domesticated birds raised chiefly for meat and eggs. Chickens, turkeys, ducks, and geese are among the most common kinds.
Chicken: A domesticated bird kept worldwide for meat and eggs. Chickens are the most widely raised poultry species.
Poultry farming: The raising of domesticated birds for food and other products. It encompasses the husbandry systems used to produce poultry.
Poultry meat: Meat obtained from domesticated birds, including chicken, turkey, duck, and goose. Meat is one of poultry’s principal products.
Avian influenza: A group of influenza A viruses that infect birds and sometimes other animals or people. Outbreaks can cause severe losses in poultry flocks and trigger culling.
Turkey: A large domesticated bird raised mainly for meat. Turkeys are a major poultry species, especially in North America.
Poultry breeding: The selection and mating of birds to pass desired traits to offspring. Breeding shapes growth rate, egg yield, and disease resistance.
Egg: An animal reproductive structure that can provide food and, when fertilized, support embryonic development. Poultry eggs are a major food product, especially those from chickens.
Newcastle disease: A contagious viral disease of birds caused by avian orthoavulavirus 1. It is a major poultry disease controlled through biosecurity and vaccination.
Domestic duck: A domesticated waterfowl raised for meat, eggs, and feathers. Ducks add waterfowl production to poultry farming.
Incubation: The controlled development of an embryo inside an egg until hatching. Commercial hatcheries incubate most eggs destined to become poultry flocks.