Poultry

PRESENTED BY: GROUP 4

 Poultry
Poultry are domesticated birds raised for
meat, eggs, and feathers. Common types
include chickens, turkeys, ducks, geese, and
quail.
Poultry farming is vital for food production,
offering protein and essential nutrients.
Chicken meat and eggs are widely used
ingredients.
Farming methods vary based on bird species,
production type, and product use, contributing
to global food security.
 Definition and
Classification of Poultry
(Chicken)
Rock Cornish Game Hen
5-6 weeks
young chicken, very tender and delicate.
 Broiler or Fryer
9-12 weeks
young chicken of either sex, tender flesh
and flexible cartilage, smooth skin.
 Roaster
3-5 months
young chicken of either sex, tender flesh and
smooth skin, but less flexible cartilage.
 Capon
under 8 months
castrated male chicken, flesh very tender and
well flavored Large breast expensive.
 Hen or Fowl
10 months
mature female, tough flesh and coarse skin,
hardened breastbone cartilage..
 Cock or Rooster
10 months
mature male, coarse skin, tough dark meat.
 Stag
10 months
coarse skin, somewhat toughened and
darkened flesh and a considerable
hardening of the breastbone cartilage.
Characteristics
 Chick
0-6 days old
Characteristics: Newly hatched, small, fluffy,
unable to regulate body temperature without a
heat source, and highly dependent on
caregivers for food, water, and warmth.
Commonly raised for: Continuation of the flock,
replacement of aging birds, or sale as day-old
chicks for backyard flocks or commercial
production.
 Poult
0-7days old for turkeys

Characteristics: Similar to chicks but

specifically refers to newly hatched
turkey chicks.
Commonly raised for: Production of
turkeys for meat or breeding stock.
 Poultry
6-20 weeks old

Characteristics: Rapid growth, increased

feathering, improved ability to regulate body
temperature, and transition from chick/poult
stage to juvenile/adult stage
Commonly raised for: Meat production
(broilers, roasters) or egg production (pullets
transitioning into laying hens).
 Juvenile
20-28 weeks old

Characteristics: Near full adult size,

mature feathering, onset of sexual
maturity (especially in females), and
increased activity levels.
Commonly raised for: Continuation of
growth and development for meat or egg
production.
Mature Bird
28 weeks and older
Characteristics: Fully matured, reached sexual
maturity, consistent egg production (in hens), or
suitable size for meat production.
Commonly raised for: Egg production (layers) or
meat production (roasters, mature chickens,
mature turkeys).
 Definition and
Classification of Poultry
(Duck)
Broiler or Fryer
under Sweeks, young and tender with soft bill
and windpipe.
Roaster Duckling
under 16 weeks with bill and wind pipe
that are just starting to harden.
Mature Duck
over 6 months, old duck w/ tough flesh and hard
bill and windpipe.
 Definition and
Classification of Poultry
(Turkey)
Fryer or Roaster
Young bird of either sex, tender flesh, smooth skin
and flexible cartillage. Under 16 weeks
Young turkey with tender flesh but firmer
cartillage. 5-7mos.
Yearling Turkey
Fully matured, that is reasonably tender.
Under 15 mos.
 Definition and
Classification of Poultry
(Goose)
Young Goose
young bird with either tender flesh
Under 6mos.
Mature Goose
Tough old bird.
Over 6mos.
 Definition and
Classification of Poultry
(Guineas)
Young guinea / Mature guinea
Domestic relatives of the pheasant
Young birds are tender, dd ones are
tough 6-12mos.
 Definition and
Classification of Poultry
(Pigeons)
 Squab
Very young pigeons, with light, tender meat.
3-4 weeks.
Older pigeons with tough, dark meat. 3-4 weeks
Types of Farming
 Free Range
Farming
In free-range farming, poultry birds are allowed to
roam freely outdoors during the day, with access to
open spaces, grass, and natural forage
Birds have the freedom to engage in natural
behaviors such as scratching, pecking, and dust
bathing.
Free-range farming promotes animal welfare and
allows birds to exhibit natural behaviors, but it may
also pose challenges such as predator exposure
and environmental contamination.
Organic Farming
Organic poultry farming follows strict regulations
regarding the use of synthetic chemicals,
pesticides, hormones, and antibiotics.
Birds are raised on organic feed that is free from
genetically modified organisms (GMOs) and
synthetic additives.
Organic farming emphasizes natural and
sustainable practices, promoting animal welfare,
environmental conservation, and consumer health.
Conventional
Farming
Conventional poultry farming is the most common
method and typically involves housing birds indoors in
climate-controlled facilities.
Birds are raised in large-scale operations with
controlled environments, feeding regimes, and
production systems.
Conventional farming allows for efficient production
and management of poultry, but it may raise concerns
about animal welfare and environmental impact due to
high stocking densities and intensive production
practices.
Pasture-Raised
Farming
Pasture-raised poultry farming involves raising birds on
pasture or grassland, where they have access to fresh
air, sunlight, and natural vegetation.
Birds are moved to fresh pasture regularly to allow
forage regrowth and minimize environmental impact.
Pasture-raised farming promotes sustainable land
management, biodiversity, and nutrient cycling, while
also providing birds with a natural diet and
environment.
IntensiveFarming
Intensive poultry farming involves high-density
housing of birds in enclosed facilities, with
controlled lighting, temperature, and ventilation. -
Birds are raised for maximum productivity, with a
focus on efficiency, cost-effectiveness, and large-
scale production.
Intensive farming allows for high-volume
production of poultry products to meet market
demand, but it may raise concerns about animal
welfare, health, and environmental sustainability.
 Small-Scale and
Backyard Farming
Small-scale and backyard poultry farming involves
raising a small number of birds on a smaller scale,
often for personal consumption or local markets.
It provides opportunities for self-sufficiency, food
security, and community engagement, while also
promoting sustainable agriculture and traditional
farming practices.
Characteristics
and Nutritive
Value of Poultry
Poultry provides the human body with a range of nutrients and vitamins.
Poultry provides the body with protein, vitamin B, including thiamin, riboflavin,
niacin and pyridoxine, vitamin E, zinc, iron and magnesium.
Protein is essential for the human body because it helps build healthy bones,
muscles, skin, cartilage and blood cells.
Protein is needed to create hormones and enzyme.
Protein provides calories for the body.
 DO YOU LOVE EATING
POULTRY ANIMALS LIKE
CHICKEN, DUCK OR
TURKEY? WHAT RECIPE DO
YOU LIKE THE MOST?
 PROTEIN- BUILD AND REPAIRS WORN OUT TISSUES.

VITAMINS A, B AND D
VITAMIN A- IS ESSENTIAL IN DEVELOPING NORMAL VISIION
OR GOOD EYE SIGHT.
VITAMIN B- PROMOTES GOOD APPETITE
VITAMIN D- AIDS IN THE ABSORPTION OF CALCIUM AND
HELPS DEVELOP STRONG BONES AND TEETH
Poultry meat is characterized by its relatively
low fat content compared to other meats,
making it a healthier protein source.
It is also rich in high-quality protein, vitamins
(especially B vitamins), and minerals (such as
iron and zinc).
Poultry eggs are a complete protein source
and contain essential nutrients like vitamin D,
phosphorus, and selenium.
 "Bili na Suki!"
Principles in the Preparation and Market Forms of Poultry
PREPARATION
Poultry can be prepared using
various cooking methods,
including roasting, grilling,
frying, baking, and stewing.
Proper preparation techniques
help enhance the flavor, texture,
and overall quality of poultry
dishes.
MARKET FORMS
Poultry products are available in different
market forms, including: as background,
location, etc.

CUT- UP PIECES
Portions of poultry, such as breasts,
thighs, wings, and drumsticks,
separated and sold individually or in
packages.
BONELESS/SKINLESS
Poultry meat without bones or skin,
convenient for quick cooking and
recipes requiring deboned meat.

VALUE-ADDED
PRODUCTS
Processed poultry products like sausages,
deli meats, ground meat, and marinated
or seasoned cuts.
Fresh poultry refers to poultry products that have not been frozen
and are intended to be cooked within a short period, typically
within 24 hours of purchase.
These products are sold refrigerated at supermarkets, butcher
shops, and poultry markets.
Fresh poultry is prized for its optimal flavor, texture, and juiciness,
making it a preferred choice for immediate consumption or short-
term storage.
 Fresh Poultry
Fresh poultry refers to poultry products that have
not been frozen and are intended to be cooked
within a short period, typically within 24 hours of
purchase.
These products are sold refrigerated at
supermarkets, butcher shops, and poultry markets.
Fresh poultry is prized for its optimal flavor, texture,
and juiciness, making it a preferred choice for
immediate consumption or short-term storage.
 Frozen Poultry
Frozen poultry refers to poultry products that have
been chilled to sub-zero temperatures (usually below
0°C or 32°F) to preserve their quality and freshness.
These products can be kept frozen for an extended
period, typically up to 6 months or longer, depending
on the packaging and storage conditions.
Frozen poultry is convenient for long-term storage and
allows consumers to purchase in bulk and use as
needed, reducing food waste and ensuring product
availability year-round.
 Fully- Cooked Poultry

Fully-cooked poultry refers to poultry products that

have been cooked thoroughly before being sold to
consumers.
These products are commonly available in frozen or
canned forms and are ready to eat or require minimal
reheating before consumption.
Fully-cooked poultry products offer convenience and
time-saving benefits, making them popular option
 Giblets

Giblets refer to the edible internal organs of poultry,

including the neck, heart, liver, and gizzard.
These organs are typically included as part of the
whole bird purchase or sold separately as a package.
Giblets are commonly used in cooking to add flavor
and texture to dishes such as gravies, stocks, soups,
and stuffing.
 Cuts
of
chickens
 breast
Breasts the tenderest meat, which can be
poached, baked, sautéed or grilled
Chicken breasts are called SUPREMES
when they are boned, skinned and halved.
The thin strip of meat lying next to the
breastbone is called filled.
Thigh these can be fatty and may need to
be trimmed and skinned. Thighs can be
fried, baked, casseroled and barbecued
Boned thighs can be stuffed or the flesh
used as a cheaper substitute for
expensive breast meat.
 DRUM STICK
these can be fned, baked, casseroled
and barbecued. (A Maryland is an
uncut thigh and drumstick).
 wings
There are often used in soups and can
also be fried, baked, casseroled and
barbecued.
 giblets
these edible parts of the entrails of
the chicken. They consist of gizzard,
heart, neck and liver the livers can be
sautéed or made into pate and the
other giblets can be used for soups
and stocks.
 skin
this can be crisped in an oven for a
snack,but it must be remembered that
skin has a high fat content.
 feet
these can be added to the stock pot
and chinese serve them hot or cold as
snacks.
 heAD
this can be used for stocks and some
people regard it as a delicacy.
When selecting poultry, whether for
consumption or breeding purposes,
several factors should be considered
to ensure the quality and health of
the birds
Choose birds with clean feathers,
bright eyes, and healthy-looking skin.
Avoid any signs of injury, illness, or
deformities.
For meat birds, poultry should have firm flesh that springs back
when pressed. Avoid poultry that feels soft or mushy.

There should be no foul or off-putting smell emanating from the

poultry. Fresh poultry should have a neutral or slightly sweet scent.
Meat should have a natural, vibrant color, and skin should be evenly
pigmented. Avoid poultry with discolored patches or unusual hues.

If selecting live birds, choose ones that are alert, active, and
responsive. Lethargic or listless behavior may indicate illness or stress.
Proper care of poultry is essential for their health, well-being, and
productivity.

Provide adequate housing that protects birds from predators, adverse

weather conditions, and disease transmission. Ensure proper ventilation and
space to prevent overcrowding.
Offer a balanced diet that meets the nutritional needs of the
specific poultry species and age group. Provide access to clean
water at all times.

Regularly inspect birds for signs of illness, injury, or parasites. Implement

biosecurity measures to prevent the spread of diseases between flocks.
Handle poultry with care to minimize stress and injury. Use proper
techniques when catching, moving, or transporting birds.

Establish a relationship with a qualified avian veterinarian who can provide

routine health care, vaccinations, and treatment for illnesses or injuries.
Proper storage of poultry products is crucial to maintain their
quality, safety, and shelf life.

Store fresh poultry products in the refrigerator at or below 40°F (4°C) to slow
bacterial growth and prevent spoilage. Use within 1-2 days for best quality.
Freeze poultry products promptly if not using them immediately.
Package them in airtight containers or freezer bags to prevent
freezer burn and extend shelf life.

Thaw frozen poultry products safely in the refrigerator, microwave, or cold

water bath. Avoid leaving poultry at room temperature for extended
periods to prevent bacterial growth.
Store raw poultry separately from ready-to-eat foods to prevent
cross-contamination. Use separate cutting boards, utensils, and
countertops for handling raw poultry to avoid spreading bacteria.