Poultry breeding in Russia

ГБПОУ МО Сергиево-Посадский колледж

Презентация на тему: Poultry Breeding

Подготовила: Ермолаева Вера.студентка 4-го курса

Специальность «Ветеринария»

Teacher Dzhym Nataliia

poultry breeding

• Poultry - are domesticated birds kept by humans for the eggs they produce, their meat, their feathers, or sometimes as pets.

Poultry also includes other birds that are killed for their meat, such as the young of pigeons (known as squabs) but does not include similar wild birds hunted for sport or food and known as game .

The domestication of poultry took place several thousand years ago. This may have originally been as a result of people hatching and rearing young birds from eggs collected from the wild, but later involved keeping the birds permanently in captivity .

Although some birds are still kept in small flocks in extensive systems, most birds available in the market today are reared in intensive commercial enterprises. Poultry is the second most widely eaten type of meat globally and, along with eggs, provides nutritionally beneficial food containing high-quality protein accompanied by a low proportion of fat. All poultry meat should be properly handled and sufficiently cooked in order to reduce the risk of food poisoning.

History of poultry

Four thousand years is a fair old time for chickens to have been domesticated. They originate from the Red Jungle Fowl (Gallus gallus, a small pheasant of Asia) and have provided us with eggs, fresh meat and feathers plus some truly horrible traditional medicines. Domestic ducks are all descended from the lascivious ubiquitous mallard (Anas platyrhychos) and domestic geese from the tame and confiding greylag (Anser anser) which in return for a little corn would have provided meat, eggs and excellent fletching for arrow flights from the moulted wing feathers when the bow was a common weapon. Turkeys originated in Central and North America and the various pretty colours come from the different subspecies ranging from Mexico up to New England.

Selection for Breeding

Even the smallest of back yard or garden poultry keepers can become a leading breeder. To do so there are some basic principles to observe.

Health

Poultry which have suffered from any disease which has necessitated severe treatment should not be used for breeding. Good health is visible, it can be seen as well as felt when breeding stock is being selected. The feathers will be sleek, well furnished to form a protective covering during bad weather or hot sun. There will be a healthy glow about the head with no discolouration or weakness apparent. In most varieties of poultry and bantams combs, faces, and wattles will be bright red. Discolouration or darkening of the comb might indicate liver or heart trouble, or it might be obesity, so the correct diet is important. There should be no wheezing that indicates respiratory or heart trouble. The face should be open with a pleasant expression. Eyes should be bright and stand out well from the head and nostrils should be dry. Plumage should be normal for the breed with each feather wide, well made, whole, and resilient. Tail furnishings should be plentiful according to the sSandard.

Breed Character

All the poultry which have passed the handling test for health and should be scrutinised for breed character. Because points vary for each breed it is necessary at this stage to know how many points are awarded for which shape, size, or colour according to the different breeds, especially for show stock. This can be found in the British Poultry Standards, organised by The Poultry Club and from whom copies can be purchased

Detailed official colour (and type) standards for each breed are to be found in the British Poultry Standards. Every breed has a standard to which it must conform and every prospective breeding bird must carry good points of breed character and colour to accord with its breed name .