The term “Poultry” refers to all the domesticated species of birds reared for the purpose of eggs, meat and feathers. Species of birds under this category includes chicken, ducks, quails, turkey, guineafowl, geese, pheasants, emu and ostrich. The domesticated chicken is most widely propagated in commercial purpose to meet the demands of eggs and meat. The other species of poultry are less popular.  Duck account for 7% of poultry production, mostly confined to the coastal states of the country.  Japanese quail farming is gaining attention with better feed efficiency, lesser production cost.  Turkey, guinea fowl and gesse farming is confined to state and central govt farms, educational and research institutions.  Emu and ostrich are reared for skins, leather and oil besides ornamental purpose. I.DUCKS Ducks are reared for the purpose of eggs (Khaki Campbell), meat (Pekin) and ornamental (crested). Duck eggs are popular in north –eastern states, West Bengal and Kerala; where they are mostly reared in free range system.  Mostly reared under extensive or semi intensive system.  Indigenous ducks are highly disease resistance and can survive by grazing in the rice fields, canals, ponds, marshy lands, irrigation tanks and rivers. Hence they are more popular than Khaki Campbell ducks.  The egg weight will be 65-80g, depending on the breed / variety. They can lay 120- 180 eggs per year for 2 to 3 years.  Ducks lay most of their eggs during the night and early in the day, which suits the nomadic system of rearing;  Ducks consume spilled grains in harvested fields, and insects and snails in wet fields by foraging, and so supplement part of their feed requirement on their own, which greatly saves feed cost making them economical to maintain;  Ducks require less care and attention in management than chickens  The major disease challenging the ducks are duck plague, for which all the ducks are vaccinated periodically, starting from two months of age. Breeds of ducks are classified based on the size and utility. Skin of most breeds is yellow except Aylesbury and Muscovy which have pinkish white. Egg colour is usually light brown except Indian Runner – white eggs, Rouen – blue as well as white eggs, Cayuga and Black East Indie – initially black later stages blue colour TURKEY Turkeys are native of North and Central America. These are kept only for meat. In India turkeys are almost non-existent and constitute less than 1% of total poultry population. Turkeys belong to single breed, however there are different varieties of turkey which differ in size, plumage colour and fleshing properties. There are 7 standard varieties of turkey namely Bronze, White Holland, Bourbon red, Narragansett, Black, Slate, Beltsville small white. The varieties of turkeys used commercially are Broad Breasted Bronze, Broad Breasted Large White and Beltsville Small White. Due to high cost of feed combined with poor feed efficiency, turkeys are often fed with vegetable.

1. DIVERSIFIED SPECIES
OF POULTRY
Prepared by
Dr. Harshini Alapati (M.V.Sc Poultry science)
Contractual Teaching Faculty
Dept of LFC
Veterinary College, Hassan
KVAFSU, Karnataka

2. The term “POULTRY” refers to all the domesticated species of birds reared for
the purpose of eggs, meat and feathers. Species of birds under this category
includes chicken, ducks, quails, turkey, guineafowl, geese, pheasants, emu and
ostrich.
The domesticated chicken is most widely propagated in commercial purpose to
meet the demands of eggs and meat. The other species of poultry are less
popular.
 Duck account for 7% of poultry production, mostly confined to the coastal states
of the country.
 Japanese quail farming is gaining attention with better feed efficiency and lesser
production cost
 Turkey, guinea fowl and gesse farming is confined to state and central govt
farms, educational and research institutions.
 Emu and ostrich are reared for skins, leather and oil besides ornamental
purpose.

3. Species Chromosome No. Incubation period
(days)
Age at sexual maturity
(wks)
Chicken 78 21 18-20
Duck 80 28 28-30
Muscovy duck 80 33-35 28-30
Goose 80 28-32 28-30
Guinea fowl 78 27-28 28-32
Turkey 80 28 28-30
J. quail 78 16-18 6-7
Ostrich 80 42 52
Emu 80 52-55 52

4. NOMENCLATURE OF DIFFERENT CATEGORIES OF BIRDS
Description Chicken Duck Turkey Guinea
fowl
Quail Geese
Adult male Cock Drake Tom Cock Cock Gander
Adult female Hen Duck Hen Hen Hen Goose
Young male Cockerel Duckling Poult Cock Gosling
Young
female
Pullet Duckling Poult Hen Gosling
New born Chick Duckling Poult Keet Chick Gosling
Collection /
group
Flock Band Flock Flock Flock Gaggle
Call / sound
male
Female
Crow
crackle
Belch
Whimper
Gobble
Gobble
Honk
Honk

5. BODY PARTS OF DUCK

7. DRAKE
DUCK

8.  Mostly reared under extensive or semi intensive system.
 Indigenous ducks are highly disease resistance and can survive by grazing in the rice
fields, canals, ponds, marshy lands, irrigation tanks and rivers. Hence they are more
popular than khaki campbell ducks.
 The egg weight will be 65-80g, depending on the breed / variety. They can lay 120- 180
eggs per year for 2 to 3 years.
 Ducks lay most of their eggs during the night and early in the day, which suits the
nomadic system of rearing.

9. Egg type duck
 Age at first egg:120 days
 Annual egg production: 280-300 eggs
 Egg weight at 40 weeks: 66 g
 Body weight at 40 weeks: 1.8 kg
 Daily feed consumption per bird: 140-160 g
 Duckling (0-8 weeks) mortality: 2-3 %
 Grower (0-20 weeks) mortality: 0.2-0.5 %
 Adult (20-72 weeks) mortality: 5-7 %
Broiler duck
 Day-old weight: 60 g
 Body weight at 4 weeks: 1.4 – 2.0 kg
 Body weight at 6 weeks: 2.0-2.2 kg
 Feed consumption up to 6 weeks: 4.5-
4.75 kg
 Mortality (0-6 weeks):2-3 %

10.  North eastern part – Nageswari, Sythet mete, Pati and Hans
 Kerala – Chara, Chemballi
 Tamilnadu – Aarani
 Ornamental breeds – Call, Crested white, Carolina, Mandarian and Black East India
INDIGENOUS DUCKS

11. Origin – Bihar
Head is bright black to greenish black in
drakes and brown in ducks.
Tail is brown to black.
Plumage pattern is mosaic.
Circular spots on the feathers in ducks.
Body carriage is slightly upright and bill
shape is horizontal.
Skin colour – white
Egg shell colour - white
Egg production – 46 – 53
Male – 1.5 kg, female – 1.27 kg
MAITHILI
DUCK
DRAKE

12. MAITHILI
DUCK DRAKE

13. Origin – Assam
Plumage is dark brown in drakes with greyish black head
Tail with black and white feathers.
Ducks are solid brown.
A white ring may or may not be present at neck in both
sexes.
The bill, shank and feet are predominantly yellow
Skin colour – yellow
Egg shell colour - white
Egg production – 75 – 93
Male – 1.67 kg, female – 1.48 kg
PATI
DUCK
DRAKE

14. • Origin – Andaman islands
• Plumage is black in both drake and
duck with white marking under the
neck extending upto belly.
• Dual purpose breed.
• Male - 1.40 kg, female – 1.26 kg
• Annual egg production - 266
ANDAMANI

15. • Also known as Emperor duck
• Origin – China
• Plumage- creamy white, yellow flesh
• Bills- orange
• Shank & feet- reddish orange
• Drake - 4kg, duck - 3.6 kg
• Meat type
• Egg production - 160eggs/year
WHITE PEKIN

16. • Deluxe table bird
• Origin – England
• Plumage – white, creamy white flesh
• Bill - yellow
• Legs & feet- orange colour
• Drake - 4.5 kg, duck - 3.5 - 4kg
• Meat type
• Excellent meat quality
AYLESBURY

17. • Origin – France
• Drakes having green heads, white
collars and a blue patch on the wing
• Drake – 4.5 kg, duck – 4 kg
• Eggs –blue colour
• Meat type
• Egg production - 100 eggs / year
ROUEN

18. • Origin – South America
• Feathers absent on face
• Drake has knob on head giving appearance as
crest
• Skin is bright red with caruncles around eyes
• Voice is not characteristic of sex
• Drake – 4.5 to 6.5 kg, Duck – 2.2 to 3.1 kg
MUSCOVY

19. • Origin – England
• Plumage- khaki colour (khaki, dark & white
varieties)
• Bill - greenish black
• Drake – 2.2 to 2.4 kg, duck – 2.0 to 2.2 kg
• Egg type
• Egg production – 280 to 300 eggs/year
KHAKI CAMPBELL

20. • Origin – East India, Indonesia
• Plumage – white, white pencilled & fawn
(varieties)
• Wedge shaped bill
• Shank & feet- orange colour
• Drake – 2 to 2.6 kg, duck – 1.5 to 2.1 kg
• Egg type
• Egg production: 250-288 eggs/year
INDIAN RUNNER

21. BODY PARTS OF TURKEY

23.  Turkeys are native of North and Central America.
 These are kept only for meat.
 There are 7 standard varieties of turkey namely Bronze, White holland, Bourbon red,
Narragansett, Black, slate, Beltsville small white.
 The varieties of turkeys used commercially are Broad breasted bronze, Broad
breasted large white and Beltsville small white.
 Turkey meat is rich in unsaturated fatty acids, all essential amino acids, vitamin B

24. Production characteristics:
• Market age: 16 weeks
• Adult B.Wt @ marketing: M – 12 kg; F – 8 kg.
• Mortality rate – 6 to 10%
• Age at 1st egg (sexual maturity): 30 weeks
• Egg production: 70 to 120 per year
• Egg weight: 85g
• Incubation period: 28days

25. • England
• Plumage black with occasional copper
colored bronzing in areas other than back
tail and upper thigh region, throat is red
or bluish white. Beard are black.
• Tom- 15 to 18kg, hen- 12 to 13kg
BROAD BRESTED BRONZE

26. • USA
• Plumage pure white with light
pinkish beak, throat are red or
pinkish white and shanks and
toes are pinkish white.
• Tom- 15.0kg
• Hen- 8.2kg
BROAD BRESTED LARGE WHITE

27. • USA
• Smaller than BBB, plumage is pure
white, beak is pinkish white, beard
are black, shanks and toes are pinkish
white.
• Good egg producer
• High hatchability
• Tom- 10 to 12kg, Hen- 7 to 8 kg
BELTSVILLE SMALL WHITE

28. GUINEA FOWL

29. Guinea fowl are native to African continent.
There is very little difference between male and female. Sexing based on physical appearance is
not possible before 12 weeks of age.
Suitable to any agro-climatic condition
Resistant to many common diseases of chicken
Doesn’t require any elaborate and expensive housing.
Excellent foraging capabilities. Consumes all non-conventional feed not used in chicken feeding
Protects the farm flock from intruders and predators because of its loud, harsh cry and its
nervous disposition.

30. Production characteristics of Guinea fowl:
• Age at sexual maturity: 36-38 weeks
• Egg production: 60-100eggs/season
• Average egg weight: 40-45g
• Body weight at 8 wks: 500-560 g
• Body weight at 12 wks : 950-1000 g
• Breeding season: March to July
• Average fertility: 70-75 %
• Average hatchability: 70-80 %

31. A. Pearl: individuals are characterized by dark-gray uniformity, colored feathers bearing large white
round spot, this variety most common among wild as well as domestic stocks.
B. Lavender: birds are identified by their light gray, distinctly spotted feathers.
C. White: possess pure white plumage.

32.  Requires less capital investment.
 Floor space requirement is much lesser than chicken and other species of poultry.
 Reaches the market weight of 150- 180 grams at 4 weeks of age.
 Attains age at sexual maturity very early i.e., 6 weeks.
 Management is very easy as they are resistant to infectious diseases and requires no
vaccination.
 Maintenance and recurring costs are less as they consume less feed.
 Quails can produce 6 generations per year on contrary to chicken which can produce 2
generations per year.
JAPANESE QUAIL

33. Production characteristics of Japanese Quail:
 Age at egg production: 6 -7 weeks
 Avg. egg weight: 10g
 Avg. egg production: 210
 Avg. day old chick weight: 8g
 Avg. body weight M: 140-150g, F: 160-180g
 Incubation period :18 days
 Avg. feed consumption/day: 25 – 35g.
 Hatchability: 80%
 Mortality rate: 6% in cages; 8% in deep litter.
 Egg shell: tinted (mosaic patterned).

34. PHAROAH QUAIL
BRITISH RANGE QUAIL

35. TUXEDO QUAIL
ENGLISH WHITE QUAIL
BOB WHITE QUAIL

36.  Females are heavier (200-250 g) than male (180-200g)
 Female: long & pointed feathers with black speckles on the throat and upper breast.
 Male: rusty brown throat and breast feathers, cloacal gland.

37.  Geese, is one of the fastest growing poultry species commonly raised for meat.
 Goose rearing requires little attention and it ideally fits into intensive integrated farming
systems.
 These birds are particularly appropriate for providing farmers with supplementary income.
 A goose rearing is widely practiced as an economic enterprise in Asia and central Europe.
 Most geese are well adapted to hot climates as long as shade is available and high rainfall
regions.
 They particularly flourish in aquatic regions and marshlands.
 Different breeds – EMBDEN, ROMAN, ENGLISH WHITE, TOULOUSE, AFRICAN &
EGYPTIAN
GEESE

38. EMBDEN ROMAN TOULOUSE

39. FAWN VARIETY WHITE VARIETY
CHINESE
AFRICAN

40.  Ostriches were first raised for their feathers. Now they are more valued for low-fat red meat and
world-renowned leather, the birds provide.
 A male ostrich is called a rooster and a female ostrich is called a hen.
 The male is black with white wing tips and tail plumes.
 The female has light brown and grey plumage and is slightly smaller than the male.
 Female matures at 20-24 months and male matures 24-36 months of age.
 This great bird has two toes; all other birds have three or four toes.
 Life span 70-80 years
 The ostrich egg will weigh around 800 g – 1.80 kg.
 An ostrich chick grows one foot taller each month until it is 7-8 months old.
 Females sit on eggs by day, while males sit on the eggs by night.
 Ostrich leather yield is approximately 14 sq.Ft. / Bird.
OSTRICH

43. • Ostrich meat- ostrich meat is a low-fat red meat, which is high in protein and also low in
calories and cholesterol. Ostrich meat looks and tastes like beef and
• Nutritive value of ostrich meat (per 100 g meat) fat- 2 g, cholesterol-58 mg, energy – 114 cal,
protein – 21.9 g, calcium – 5.2 mg
• Ostrich leather – ostrich hides provide wonderful luxurious leather compared to crocodile and
snake skins. The leather is thick, durable and extremely soft. Due to the presence of scales on the
front of the legs, the leather can be manufactured into a variety of products such as shoes, bags,
belts, jackets, hats and purses. The skins of younger birds are very pliable and this type of leather
is suitable for ladies wear and thicker leather is used for boot and belt manufacturing.
• Ostrich feathers – the feathers are used for making handicrafts. The feathers are plucked at the
age of 8-14 months and they are to be clipped yearly.
• Ostrich oil – oil comes from the bird’s fat and has potential for use in cosmetics and other
industrial products. Ostrich by-products also have potential use in the animal feed industry.
Ostrich eggs are used as artifacts.
Utility Of Ostrich Product

44. Adult body weight: 50-70 kgs
Age at sexual maturity: 18-20 months
Age at marketing:15-18 months
No. Of eggs/ annum/ dam: 50 eggs
Breeding age: 2 to 40 years
Emu products: meat, skin, eggs, fat & feathers
Incubation period: 50-54 days
Egg weight: 600 grams
Sexual dimorphism: by voice & presence of phallus in cloaca
EMU

45. 1. Emu meat: Emu meat is a delicious red meat low in calories. The meat is lean, tender and
exquisitely flavoured.
• The red emu meat is similar in taste and texture of lean beef, but lower in cholesterol, fat and
calories.
• It is richer in iron, protein and vitamin C than beef and has the equivalent fat and cholesterol of
poultry.
• An average adult emu will produce 12-14 kg of delicious meat.
2. Emu oil: Emu oil is hypoallergenic and is rendered from the sub-cutaneous fat deposits (fatty
acids) on the back and in the abdominal cavity at the rate of 5-7 litres per bird.
Emu oil is derived from the rendered, refined and processed fat of the emu.
Emu oil natuarally contains a high level of linolenic acid, a substance known to ease arthritic pain.
UTILITY OF EMU PRODUCTS

46. Emu Oil –Clinical Applications
 Eczema
 Keloids
 Burns
 Donor Sites in Skin Grafting
 Psoriasis
 Joints
 Growing Pains
 Rheumatoid Arthritis
 Bruising and Muscle Pain
 Recent Wounds
Emu Oil-Fancy Items
 Body and shine
shampoo
 Lip refresher
 Hair sprays
 Facial cream
 Oil soap bar
 Hand and body lotion
3. Emu Feathers – depending on size, used in crafts,
flower arrangements, on hats, as clothing accents,
fishing lures etc.
4.Emu leather- approximately 8 square feet of hide
may be obtained from the adult bird. Emu leather is
used in upscale products including boots, belts, hard
bags, wallets, garments and accessory items.
5. Infertile eggs- the green coloured shells of the
infertile eggs are used to make attractive painted and
carved ornaments.
6.Emu claws/toe nails- the toe nails/claws are
polished and used in jewellery pieces, on key chains,
as clothing accents.

48. EMU &
OSTRICH
Features EMU OSTRICH
Origin Australia Africa
Scientific name Dromaius novaeshollandiae Struthio camelus
Average adult weight 55 Kg 110-180 Kg
Average adult height 1.75 m 2.25 m (7-8 ft)
Purpose of rearing Skin, meat, fat, feathers Skin, meat, feathers
Sex ratio 1:3 1:2
Hatching eggs/dam/year 50 (1 season) 80 (2 seasons)
Chicks/dam/year 30 50
Egg weight 700 g 1.5 Kg
Weight of newborn chick 450 g 1 Kg
Incubation period 52 days 42 days
Egg Shell colour Dark green Light brown
Protein content of meat 20.5 % 21.9%
Cholesterol level of meat 62 mg / 100 g 59 mg / 100 g