1. Group members:
VARIOUS BREEDS OF CHICKEN
Chickens are one of the most common types of bird found in tropical countries
after crows and sparrows. It is also one of the most popular domesticated
animals in the world.
The population of chickens is more than any other bird. It is the primary source
of food, in terms of meat and eggs both.
There are various breeds of chicken that are found in different geographic
locations. Primarily chickens can be divided into three breeds:
- Pure breeds
- Egg-laying hybrids
- Mixed hybrids
3. SCIENTIFIC CLASSIFICATION
Species: G. gallus
Subspecies: G. g. domesticus
4. ORIGIN OF CHICKENS
The origin of chickens (Gallus domesticus) is a bit of a puzzle.
They were first domesticated from a wild form called red jungle fowl
(Gallus gallus), a bird that still runs wild in most of southeast Asia, likely
hybridized with the grey jungle fowl (G. sonneratii. That occurred
probably about 8,000 years ago.
Recent research suggests there may have been multiple origins in distinct
areas of South and Southeast Asia, including North and South China,
Thailand, Burma and India
5. MAJOR BREEDS
6. Rhode Island Red
This breed can be further divided into single comb and
Chickens of this breed generally weigh from somewhere
around six and half pounds to eight and half pounds.
The color of their feathers are yellow and the color of the
eggshells are brown.
This is a dual-purpose breed as mentioned above and are
used for both purposes when it comes to eggs and meat.
They originated in Rhode Island where they get their
deep color and bulky frames.
These are available in two varieties, one white and the other
The standard weight varies from somewhere around nine and
half pounds to seven and a half pounds.
The color of their feathers are white and the color of their
eggshells are brown. It is generally used for getting meat than
It is usually roasted and is well suited for capons than fryers.
his breed originated in China and they are tall with long legs
This breed comes across as a very active and energetic breed.
This breed is the finest for the meat and broiler industry.
The development of the muscles give it a good build.
The color of the feathers of this breed are yellow and the
color of the eggshell is brown.
They are found in dark, white, white laced and buff
varieties and weigh somewhere around ten pounds.
This breed developed in the county of Cornwall.
They have a broad and well-muscled body but they also
need protection during winters.
This breed is known for its fine quality of meat.
They can be found in three varieties namely silver-gray,
white and colored.
The standard weight of these varieties are about six pounds.
The color of their feathers are white and the color of their
eggshells are also white.
It is believed to have originated in Italy and was introduced
in England by the Romans.
They have a rectangular-ish frame and short legs.
This breed originates in the Appenzell region of Switzerland.
There are two varieties of this chicken:
The Appenzeller breed is generally kept as a show breed.
This is not a fighting breed and can live well in confinement.
11. Jersey giant
This chicken from United States are large chickens who
were meant to replace the turkey.
It is recognized by the American Standard of Perfection.
They are very friendly chickens and do well as pets.
The cocks are rarely aggressive and these chickens like
begin around people.
This breed of chicken is docile and kept for meat and
These medium-sized birds have a rose comb with clean
They are suitable for confinement as well as free range in
These are very vocal chickens who are really friendly with
This breed of chicken originates in Turkey. T
They are primarily kept as ornamental breeds and for
Sultans have a decorative plumage and have five toes on
These are docile and friendly chickens, who do not
14. USES OF CHICKENS BY MAN
The meat of the chicken, also called "chicken", is a type of
poultry meat. Because of its relatively low cost, chicken is
one of the most used meats in the world.
Nearly all parts of the bird can be used for food, and the meat
can be cooked in many different ways.
Popular chicken dishes include roasted chicken, fried
chicken, chicken soup, Buffalo wings, tandoori chicken,
butter chicken, and chicken rice.
Chicken is also a staple of many fast food restaurants.
15. FOR EGGS
Chicken eggs are widely used in many types of dishes, both sweet
and savory, including many baked goods.
Eggs can be scrambled, fried, hard-boiled, soft-boiled, pickled, and
poached. The albumen, or egg white, contains protein but little or no
fat, and can be used in cooking separately from the yolk.
Egg whites may be aerated or whipped to a light, fluffy consistency
and are often used in desserts such as meringues and mousse.
Ground egg shells are sometimes used as a food additive to deliver
calcium. Hens do not need a male to produce eggs, only to fertilize
A flock containing only females will still produce eggs, however the
eggs will all be infertile.
16. AS PETS
Chickens are sometimes kept as pets and can be tamed by
hand feeding, but roosters can sometimes become
aggressive and noisy, although aggression can be curbed
with proper handling.
Some have advised against keeping them around very
Certain breeds, however, such as silkies and many bantam
varieties are generally docile and are often recommended
as good pets around children with disabilities. S
some people find chickens' behavior entertaining and
To conclude, Chickens are omnivores. In the wild, they often scratch at
the soil to search for seeds, insects and even larger animals such as
lizards or young mice. Furthermore, chickens may live for five to ten
years, depending on the breed. Chickens farmed for meat are called
broiler chickens. To add on, chickens will naturally live for 6 or more
years, but broiler chickens typically take less than 6 weeks to reach
slaughter size. A free range or organic meat chicken will usually be
slaughtered at about 14 weeks of age.
Green-Armytage, Stephen (October 2000). Extraordinary Chickens. Harry N.
Abrams. ISBN 0-8109-3343-8.
Smith, Page; Charles Daniel (April 2000). The Chicken Book. University of
Georgia Press. ISBN 0-8203-2213-X.