Breeds OF Diversified species of Poultry.pptx

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

6. DRAKE DUCK

7. 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.

8. 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 %  

9. North eastern part – N ageswari, S ythet mete, P ati and H ans Kerala – C hara, C hemballi Tamilnadu – A arani Ornamental breeds – Call, Crested white, C arolina, M andarian and Black East India INDIGENOUS DUCKS

10. Origin – B ihar 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

11. MAITHILI DUCK DRAKE

12. 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

13. Origin – A ndaman islands Plumage is black in both drake and duck with white marking under the neck extending upto belly. Dual purpose breed. M ale - 1.40 kg, female – 1.26 kg Annual egg production - 266 ANDAMANI

14. 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

15. 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

16. 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

17. 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

18. 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

19. 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

20. BODY PARTS OF TURKEY

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

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

23. 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

24. 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

25. 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 T om- 10 to 12kg, H en- 7 to 8 kg BELTSVILLE SMALL WHITE

26. GUINEA FOWL

27. Guinea fowl are native to A frican 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.

28. 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: M arch to July Average fertility: 70-75 % Average hatchability: 70-80 %

29. 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. Lavender: birds are identified by their light gray , distinctly spotted feathers. White: possess pure white plumage .

30. 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

31. 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).  

32. PHAROAH QUAIL BRITISH RANGE QUAIL

33. TUXEDO QUAIL ENGLISH WHITE QUAIL BOB WHITE QUAIL

34. 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 .

35. 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 A sia and central E urope. 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

36. EMBDEN ROMAN TOULOUSE

37. FAWN VARIETY WHITE VARIETY CHINESE AFRICAN

38. 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. O STRICH

39. 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 , c alcium – 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

40. 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

41. 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

42. Emu Oil –Clinical Applications Eczema Keloids Burns Donor Sites in Skin Grafting Psoriasis Joints Growing Pains Rheumatoid Arthritis Bruising and Muscle Pain Recent Wounds E mu o il -F ancy Items Body and shine shampoo Lip refresher Hair sprays Facial cream Oil soap bar Hand and body lotion 3. E m u Feathers – depending on size, used in crafts, flower arrangements, on hats, as clothing accents, fishing lures etc. 4. E mu 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 .

43. EMU & OSTRICH Features EMU OSTRICH Origin Australia Africa Scientific name Dromaius novaeshollandiae Struthio camelu s 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