How do you classify poultry raised for commercial purposes?

Poultry raised for commercial purposes can be classified into several categories based on various factors such as species, breed, age, and intended purpose. Here are some common classifications of commercially raised poultry:

1. Broilers:

- Young chickens specifically bred for meat production.

- Raised for a short period (typically 6-8 weeks) to reach a desired market weight.

- Also known as fryers or roasters.

2. Laying Hens:

- Female chickens primarily kept for egg production.

- Also called hens or laying pullets.

- Different breeds or genetic lines are selected for high egg-laying performance.

3. Pullets:

- Young female chickens raised to become laying hens.

- Usually between 18 and 20 weeks of age before they start laying eggs.

4. Cockerels:

- Young male chickens raised for meat or breeding purposes.

- Not commonly consumed as meat compared to broilers due to their leaner meat and potential toughness.

- Can be raised for breeding to produce future generations of poultry.

5. Ducks:

- Waterfowl raised for both meat and egg production.

- Common species include Pekin ducks (meat), Muscovy ducks (meat and eggs), and Layer ducks (egg production).

6. Geese:

- Larger waterfowl primarily raised for meat production.

- Require more space and specialized care compared to chickens and ducks.

7. Turkeys:

- Large poultry birds primarily raised for meat production.

- Common varieties include Broad-breasted White, Bourbon Red, and heritage breeds.

8. Game Birds:

- Various bird species raised for meat or hunting purposes, such as pheasants, quail, partridge, and grouse.

9. Specialized Breeds or Lines:

- In addition to the above classifications, poultry can also be categorized based on specific breeds or genetic lines developed for particular traits, such as fast growth, disease resistance, or superior meat or egg quality.

These classifications help poultry farmers, industry professionals, and consumers identify and select poultry varieties based on their intended use and desired characteristics.