Poultry refers to domesticated birds that are raised for their meat, eggs, or feathers. The most common poultry birds are chickens, turkeys, ducks, geese, guinea fowl, and quail. There are some criteria that determine whether a bird species is classified as poultry:
Domestication
Poultry birds are domesticated, meaning they have been bred and raised in captivity for agricultural purposes over many generations. Their genetics, behavior, and physiology have been shaped by selective breeding to make them more useful and docile around humans.
Wild birds like pheasants or ostriches may be farmed for their meat, but they are not considered true poultry since they have not been selectively bred as livestock. Domestic poultry species are dependent on their human keepers to provide food, shelter, and protection.
Usefulness to Humans
Birds are considered poultry if they produce something useful for humans, mainly meat and eggs. Chickens, turkeys, ducks, and quail are the most common sources of poultry meat. Chicken eggs are also a major source of nutrition around the world. Other poultry like geese and guinea fowl produce smaller quantities of meat and eggs but are still farmed as livestock.
Some domesticated bird species may be raised as pets, performers, or for ornamental purposes like pigeons or parrots. These types of birds are not considered poultry despite being domesticated because they do not produce significant meat, eggs, or feathers.
Feathers
Feathers from certain poultry like geese and ducks have historically been used as writing quills and for down feathers in bedding and outerwear. The plucking of feathers does not harm or kill poultry when done properly, so it provides another useful product from birds without decreasing their egg or meat production.
Modern poultry operations keep the focus on meat and egg production, but feathers can still be a secondary economic product from certain domesticated bird species.
Common Poultry Species
Here are some of the most common domesticated bird species considered poultry:
Chickens
Chickens are by far the most ubiquitous and economically important poultry species. They originate from the red junglefowl in Southeast Asia and are now the most populous bird on Earth with around 25 billion individuals. Nearly all chickens are raised for their meat and eggs.
Turkeys
Turkeys are large domesticated birds mainly raised for their meat which is especially popular for holiday roasts. They originated from wild turkeys in Central America which were domesticated by Aztecs and other Indigenous groups before being brought to Europe by Spanish explorers.
Ducks
Domesticated ducks are descended from wild mallard ducks. They are raised for their fatty meat, eggs, and down feathers. Pekin and Muscovy are two common domesticated duck breeds.
Geese
Geese were first domesticated at least 3000 years ago in ancient Egypt. They are sometimes raised for their meat but more commonly for their feathers. Goose down provides excellent insulation for comforters, jackets, and other bedding.
Quail
Quail are small game birds raised for their high-quality, low-fat meat and ornamental purposes. Japanese quail, bobwhite quail, and coturnix quail are common domesticated species.
Guinea Fowl
Guinea fowl originate from Africa and are raised for their lean meat and egg production. They have more gamey flavor than chicken and make very loud vocalizations.
Ratites
There is some debate around whether ratites like ostriches, emus, and rheas qualify as poultry. Ratites are large, flightless birds that originated in the Southern Hemisphere. They are sometimes farmed for their meat, leather, and feathers but have not been truly domesticated and lack many traits characteristic of poultry like continuous egg production.
Ostriches
Ostriches are the largest living bird species. Commercial ostrich farming first began in the mid 19th century. Ostrich meat is red, lean, and has a flavor reminiscent to beef. Their feathers and hides are also valuable economic products.
Emus
Emus are smaller relatives of the ostrich native to Australia. Emus are sometimes farmed as an alternative to cattle since they require less water and feed. Their meat is low in fat and cholesterol.
Rheas
Rheas are large, flightless birds that live in South America. They are the smallest ratites but their meat and feathers have some economic value. Rhea oil is also used for cosmetics and medicine.
Upland Game Birds
Certain upland game bird species like pheasants, partridge, grouse, and quail are sometimes raised as poultry. They produce smaller amounts of meat but are highly desired by gourmets and hunters.
Pheasants
Ring-necked pheasants and other pheasant species originated in Asia but are now bred across the world. Pheasant meat is lean with a mild flavor.
Partridges
Partridges, including species like gray partridge and chukar partridge, have been raised as game birds for centuries. Partridges produce small amounts of delicate meat.
Grouse
Ruffed grouse, spruce grouse, and other forest grouse are sometimes pen-raised as gourmet meat. Grouse are closely related to chickens.
Quail
In addition to domesticated quail, wild quail like Gambel’s quail or California quail are also bred on game bird farms. Bobwhite quail is the most common game quail species.
Waterfowl
A few domesticated waterfowl breeds like muscovy ducks and geese are considered poultry. Mallard ducks and wild geese species are sometimes raised on farms but primarily for ornamental purposes and hunting rather than large-scale food production.
Swans
Mute swans, black swans, and other swan species are occasionally raised but not specifically for their meat. Swan meat is tough and unsuitable for most palates.
Peafowl
Peafowl like peacocks and peahens originated in Asia and are sometimes kept on farms for their ornamental feathers. They are not farmed for significant meat or egg production.
| Poultry Type | Common Species | Main Products |
|---|---|---|
| Chickens | Red junglefowl | Meat, eggs |
| Turkeys | Wild turkey | Meat |
| Ducks | Mallard, Muscovy | Meat, eggs, feathers |
| Geese | Greylag goose | Meat, feathers |
| Quail | Bobwhite, coturnix | Meat, eggs |
| Guinea fowl | Helmeted guinea fowl | Meat, eggs |
| Pheasants | Ring-necked pheasant | Meat |
| Partridges | Gray partridge | Meat |
| Grouse | Ruffed grouse | Meat |
| Ostriches | Common ostrich | Meat, feathers, leather |
| Emus | Emu | Meat, oil |
| Rheas | Greater rhea | Meat, feathers, oil |
Conclusion
In summary, poultry refers to domesticated birds selectively bred for agriculture, namely the production of meat, eggs, and feathers. The most common poultry species are chickens, turkeys, ducks, geese, quail, and guinea fowl. Ratites like ostriches and emus occupy a gray area but are sometimes classified as poultry. Game birds such as pheasants, partridges, and grouse are also considered poultry in certain contexts.
Poultry provides major nutritional and economic benefits to human societies around the world. While they may seem commonplace, these domesticated birds are the product of thousands of years of close interaction between avian and human civilizations.
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