poultry dictionary

Poultry Dictionary-Glossary Of Poultry Terms

Common Terms Used in Poultry Science

Aves (Avian)

Class of birds pertaining to all species of birds including domestic fowl.

Axial Feather

Also called as index feather. A short feather in the middle of wing., separating primary feathers from secondary ones.

Auto-sexing

Sex differentiation at day-old age on the basis of some visual characters such as colour of down (fluff), early feathering, etc.

Battery

This is the shelter for most of commercial egg type birds in the form of small compartments of wire netting arranged one above the other in vertical configuration in 2-4 tiers.

Balanced

A term that is applied to the ration or feed containing all the known essential nutrients in proper proportions based on the recommen­dations of recognised authorities (BIS, 1992), in the field of animal nutrition for a given set of physiological requirements of animals.

Brooder

An appliance to supply artifical heat to young ones of poultry from day-old to till warmth is required is known as brooder.

Blood Spots

The common faults in the contents of egg frequently noticed among the eggs of pullets coming into lay in the form of blood clots. The clot may be attached to vitelline membrane of yolk, to chalazae or

to the albumen clue to small haemorrhage of blood vessel during transit of egg contents, down of the oviduct. They look pinkish while candling.

Broiler

It is also called as frier, which is young chicken of either sex, usually 6 to 7 weeks of age (40-45 days), weighing 1.25 to 1.40 kg; that is tender meated with soft, pliable, smooth textured skin and flexible breast bone. Broiler is suitable for broiling or frying,

Broiling

Cooking by applying direct heat with burning of charcoal or cooking in oven, it is also called as grilling.

Brooding

Rearing of baby chicks with careful management from day-old up to warmth is required, usually 3 to 4 weeks in broilers and 6/7 weeks in layer type chicks is known as brooding.

Candling

The visual examination of egg by holding it in between the eye and source of light to test internal quality and freshness of egg.

Candler

The appliance used for candling is known as candler. This is a small box fitted with little bulb illuminating rays of light through a focal point.

Cannibalism

It is a vice (bad habit) which may occur in chicken of all ages. It includes feather plucking; vent, head, wing, intestine and toe picking. Causing injuries to comb and wattle due to infighting, egg eating is also one type of cannibalism.

Capon

Castrated male chicken usually under 8 months of age, that grows for longer period than cockerel, good for table purpose as the flesh has better flavour, finer texture and is more tender.

Clutch

A term expressing sequence of egg laying, i.e. number of eggs laid on consecutive days without gap. Length of clutch determines the productivity of bird.

Cage

The wirenetting shelter of bird in the form of compartment with attached feeder and waterer from outside, having different designs for various types and age group of birds, can be hanged to roof or fitted on stands on floor.

Chicken

The domestic fowl (Callus domesficus) usually reared as a farm bird kept for commercial purpose includes improved exotic breeds and desi fowls also.

Chick

The young one of chicken is called as chick. Cock

It is a mature male chicken with coarse skin, toughened and darkened meat along with hardened chest bone.

Cockerel

A young male fowl less than a-year-old, meat of which is compara­tively better than cock in respect of its texture, consistency, tender­ness, chest bone structure, etc.

Culling

Separation and removal of unproductive or otherwise undesired birds from the flock which are untrue to its type, judged on productive and physical characteristics.

Debeaking

Removal of 1/2 to 1/3rd portion of upper mandible of beak and trimming of lower one in birds is called as debealdng.

Dubbing 

The process of removal or trimming of comb and wattles is known as dubbing.

Down (Ruff)

Initial hairy covering of baby chicks or poults, etc. is called down. Similarly, the fluffy part of feather below web and small tufts (hair) sometimes seen as faults on shank and toes of clean legged breeds,

Drumstick

Tibio-fibula of birds prepared for table purpose. Well-fleshed drum­sticks is an important point for selection of breeders in broilers.

Egg

The reproductive body produced by female of birds, more or less oval in shape, enclosed in hard calcareous shell within which embryo develops on fertilisation, containing nutrients for development of embryo.

Fowl

A live mature chicken, a term usually used for cocks, hens, cockerels and pullets.

Franchise (Hatchery)

An aggrement between hatchery and breeding organisation of poultry, where the former sells commercial day-old of branded stock of parent organisation.

Giblet

The edible viscera of bird comprising liver, heart and gizzard. Grower

Growing bird of layer type chicken between age group of 9 to 20 weeks.

Hatch

The young ones of poultry in incubator just borned out of eggs or under broody hen.

Hair Cracks

Fine cracks of hair size in egg shell that can only be seen with the help of candling when eggs are fresh may develop due to thin shells, rough handling, etc.

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About Farhan sheikh

My name is Farhan Ahsan,I am web enthusiast, writer and blogger. I always strive to be passionate about my work. I started my work at the beginning of 2007 by engaging myself with detail reading and exchanging information with others. Since then things and times have changed, but one thing remains the same and that is my passion for helping and educating people, building a successful blog and delivering quality content to the readers. The particular interests that brought me in the world of blogging are gardening, wildlife, nature, farming and livestock.

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