This document discusses poultry breeds and products. It begins by outlining the evolution of birds from reptiles and identifies the red jungle fowl as the main ancestor of chickens. It then describes common variations in chickens including differences in legs/feet, size, feather color, feather type, feather distribution, and comb type. The document proceeds to classify chicken breeds based on place of origin and utility/economics. Key chicken breeds are described for each class like Plymouth Rock, New Hampshire, Leghorn, Brahma, and Cornish. Value-added egg and meat products are also outlined such as pickled eggs, salted eggs, egg rolls, cured chicken, chicken patties, and marinated chicken.
2. POULTRY BREEDS-HISTORY OF EVOLUTION
Cold blooded are reptiles are the ancestors
of birds. The birds are warm blooded
feathered and flying reptiles, adapted for hot
and dry climate of their terrestrial habitat.
Red jungle fowl- closely resembles chicken-
main ancestor.
3. TYPES OF VARIATIONS
Leg and feet variations
-silkie , salmon favorelle , etc.,
Size
-Bantam, standard
9. CLASSIFICATION OF CHICKEN
Based on the place of origin (standard or
official classification)
Based on utility , economics or commercial
value
10. BASED ON THE PLACE OF ORIGIN
American class: Plymouth rocks, Dominique,
Wyandotte, Java, Jersey Giant, New Hampshire,
Lamonas, and Delawares.
Asiatic class: Cochin, Langshan, Brahma
English class: Dorkings, Redcaps, Cornish,
Orpingtons, Sussex, Australorp.
Mediterrnean class: White Leghorn, Minorca,
Spanish, Andalusian, Ancona, Sicilian Buttercup,
Catalans.
11. BASED ON UTILITY, ECONOMICS OR
COMMERCIAL VALUE
Egg – type: eg. White Leghorn
Meat _ type: Eg. Cornish, Plymouth rock
Dual purpose: Eg. Rhode Island red, New
Hampshire
Game type: Eg. Assel
Fancy variety : Eg. Silky, Frizzled, Bantams
Desi type: Eg. Kadaknath , Naked
neck,Chittagong
12. GENERAL CHARACTERISTICS OF VARIOUS
STANDARD CLASSES OF CHICKEN
American class
Body size- Medium to heavy
Egg shell colour- Brown
Shanks – Clean an yellow
Skin – Yellow (expect Jersey Black Giant, where
the shanks are black)
Ear lobes – Red
Comb shape- Rose or single
Eg. Plymouth rock, Wyandotte, Rhode Island Red,
Jersey Black Giant, New Hampshire
13. PLYMOUTH ROCK
Standard weights: Cock-4.5kg Hen – 3.5 kg
Use : Excellent fleshing property used for broiler
production.
Origin : America
Variety :7
Charateristics :
They possess long deep body.
Single comb
Grayish – white plumage- black bars.
Autosexing
Brown - eggs
14.
15. NEW HAMPSHIRE
Standard weights: Cock 3.8 Kg Hen – 2.9 kg
Use : Brolier production, large egg size, early
maturity.
Origin : Massachusetts and New hampshire
Characteristics :
They possess a deep , broad body, grow
feathers rapidly.
Single comb
The colour is chesnut red.
Brown - eggs
16.
17. MEDITERRANEAN CLASS
Body size – Small
Egg type – non – broody
Egg shell colour – White
Ear lobes – White
Shanks – Clean and yellow/slate coloured
Skin – Yellow or white
Eg . Leghorn, Minorca, Ancona, Andalusian
18. LEGHORN
Weights : Cock – 2.7kg Hen – 2kg
Egg shell colour: White
Varities : 16
Use: An egg – type chicken, excellent laying
E.P: 300 eggs/year
Origin : city of Leghorn, Italy
Characteristics:
A small, compact and light body, active.
Small head with well set comb
Nearest of all birds.
25. ENGLISH CLASS
Body size – Medium to large
Egg shell colour – Brown
Ear lobes – Red
Shank – Clean and white
Skin – White
Comb shape – Single (expect Cornish with
pea comb)
Eg . Australorp, Cornish , Dorking,
Orpington and Sussex
26. CORNISH
Standard weights: Cock- 5kg Hen-3.5 kg
Use : Brolier production, rapid growth.
Origin: England.
Characteristics:
Close compact feathering and heavy
flesh
Breast is very deep and broad at
shoulder.
Pea comb
Varities- 4
27.
28. PROPERTIES OF POULTRY
o Rich in protein content.
o Low in fat.
o Excellent source of essential aminoacids.
o Also a good source of phosphorus, iron,
copper, zinc, B vitamins (12&6)
o Dark meat and skin are higher in fat than
white.
29. VALUE ADDED EGG PRODUCTS
Pickled eggs: A simple, cost-effective and efficient
technology developed for pickling of quail eggs for
upto 4 months of storage and marketing at ambient
temperature in ready to eat form.
30. SALTED CHICKEN EGGS:
A simple technique for preparation of intact salted
chicken shell eggs has been develped which
obviates the need for using salt prior to serving
boiled eggs and hence a convenient product for
egg vendors.
31. EGG ROLL
It is nutrious , tasty and convenient egg product
suitable for meals or as snack foods. This product
offers a potential market at growing fast food
outlets. Egg roll filled with 80% scrambled egg and
20% chicken meat mixture (shallow pan fried)was
rated best in flavour, texture and overall
acceptability. Egg roll had a refridgerated shelf-life
of 8 days in vaccum a 6 days in aerobic pack.
32.
33. VALUE ADDED MEAT PRODUCTS
Cured and smoked chicken : Dressed chickens are
brine-cured for 48 hr at 4 oC followed by smoking
for 4 hrs at 45oC to produce delicious product
having desirable product having desirable pink
colour and typical smoky flavour with longer shelf-
life.
34. CHICKEN PATTIES
This is a value added, comminuted chicken product
prepared by utilizing the tough meat of culled
layers/discontinued breeder stock. Minced meat,
fat, binder, condiments and additives are mixed in a
homogeniser twice at 15 oC to prepare uniform
emulsion which is moulded and finally oven-
cooked.
35. CHICKEN NUGGETS
o This is also a communited product from chicken
based emulsion more or less similar to that chicken
patties and moulded in the form of square or
rectangular nuggets.
36. MARINATED CHICKEN BREAST FILLETS
A value added poultry product prepared by
thumbling marination of broiler pectoral muscle
followed by oven roasting to obtain ready to eat
product.
37. VINEGAR BASED CHICKEN GIZZARD PICKLE
Vinegar based chicken gizzard pickle is a low cast
protein rich, chicken fast food with moderately
longer shelf-life at ambient temperature(45 days
during summer/rainy season (-34 oC) 75 days
during winter (-26oC).
38. COOKED CHICKEN STOCK (ONE MINUTE
CURRIED CHICKEN)
This is a cost effective fast food for instant use by
working coupies, old people and highly useful at
times of instant.