A rundown of five common rural poultry breeds, do you know them all?
Some people ask what poultry species there are? First we need to explain that poultry generally refers to birds, classified in nature by animal taxonomy under the phylum Chordata, kingdom Animalia, class Aves. China has recorded over a thousand bird species. Below, the Nongxun Network editor will mainly introduce several common rural poultry species.
1. Chicken
The chicken is a kind of poultry. The domestic chicken originated from the wild red junglefowl, with a domestication history of at least about 4000 years, but it was not until around 1800 that chicken meat and eggs became mass-produced commodities. Chicken types include turkey, silkie, pheasant and others. The chicken is also one of the 12 zodiac signs.
2. Duck
Duck is the collective name for waterfowl of the subfamily Anatinae, family Anatidae, order Anseriformes, also called true ducks. Ducks are relatively small in size, with short necks and large bills. The legs are positioned toward the rear of the body, giving a waddling gait. Ducks are docile in temperament, and their calls and plumage show differences between the sexes.
3. Quail
Quail are small and plump in size, with mostly dull plumage, and usually there is little difference between male and female. They mainly eat weed seeds, beans, grains, berries, tender leaves and tender shoots, and in summer eat large amounts of insects and larvae, as well as small invertebrates. They are distributed across Europe, Africa, Asia and Australia.
4. Meat pigeon
Meat pigeon, also called squab, refers to young pigeons within 4 weeks of age. Its characteristics are: large body size, rich nutrition, high medicinal value, and it is a premium nourishing tonic. The meat is tender and delicious, ranking first among meat products. According to measurements, squab contains more than 17 kinds of amino acids, with total amino acids reaching as high as 53.9%, and it contains more than 10 kinds of trace elements and multiple vitamins.
5. Goose
A herbivorous poultry, the whole body is a treasure: the feathers are luxurious and splendid clothing, goose liver is a delicacy on fine dining tables, and goose meat is rich in nutrition, with complete amino acids, and its fat is monounsaturated fatty acid, with a value comparable to mutton, making it a must-have in high-end restaurants.
Of course, the poultry mentioned above have all been domesticated, not wild; wild ones are not called poultry. Some friends wonder what the relationship is between poultry and domestic fowl; in fact, poultry refers to bird animals raised by humans.
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