Poultry

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Poultry

Poultry (/ˈpoʊltri/) refers to domesticated birds that are raised for their meat, eggs, or feathers. These birds are most typically members of the superorder Galloanserae (fowl), especially the order Galliformes (which includes chickens, quails, and turkeys) and the family Anatidae (in order Anseriformes), commonly known as "waterfowl" (e.g., ducks and geese).

Etymology

The term "poultry" comes from the French/Norman word, "poule," which derives from the Latin word "pullus," meaning small animal.

Related Terms

  • Chicken: A type of domesticated fowl, a subspecies of the red junglefowl. Chickens are one of the most common and widespread domestic animals.
  • Quail: Small birds in the pheasant family, Phasianidae. They are mid-sized birds found in Europe, Asia, Africa, Australia, and the Americas.
  • Turkey: Large birds in the genus Meleagris. One species, Meleagris gallopavo (commonly known as the wild turkey), is native to the forests of North America.
  • Duck: Waterfowl in the family Anatidae. Ducks are mostly aquatic birds, smaller than swans and geese, and may be found in both fresh water and sea water.
  • Goose: Waterfowl belonging to the tribe Anserini of the family Anatidae. This tribe comprises the genera Anser (the grey geese), Branta (the black geese), and Chen (the white geese).

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