ZOOT 2120 - Poultry Production and Herd Health Management

ZOOT 2120
Poultry Species and Nutrition
Prepared by: Ren Lenard N. Valdez, DVM
Module 2

OVERVIEW
In this module, we will begin on providing you an overview of the species and
breeds of poultry, such as chicken, duck, and quail, it also includes poultry nutrition.

I. OBJECTIVES

Upon completion of this module, you are expected to:

1. Identify the different species and breeds of poultry species.

2. Determine the basic nutrient requirements in poultry production.

II. LEARNING ACTIVITIES

Kingdom: Animalia
Phylum: Chordata
Class: Mammalia Order: Aves
Family: Phasianidae
Genus: Gallus - Gallus gallus

A. POULTRY SPECIES

The term “poultry” refers to the species of domesticated birds that are kept to satisfy
certain human needs, particularly food. The following species are widely accepted as
poultry species: chicken, duck, goose, turkey, guinea fowl, pigeon, pheasant, and
ostrich.

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Because of the nutritious and culinary qualities of the meat and eggs that they produce,
poultry keeping is mainly intended for food. It is consumed worldwide and is not
discriminated by any religion. In many cases, certain breeds or varieties are also kept
for amusement as pets, ornaments, or game or sports. The soft feathers of ducks are
also excellent for stuffing pillows, blankets, and winter jackets. In earlier times, the quill
feathers have been used as a writing instrument. The skin of the ostrich is also used as
leather material. In some cultures, the meat and bones of certain breeds of chickens
(e.g., the black-skinned Chinese Silkies) are believed to have medicinal value.

Table 1. POULTRY SPECIES

Scientific Name

Chicken Gallus gallus

Mallard Anas platyrhynchos

Muscovy Cairina moschata

Turkey Meleagris gallopavo

Greylag Anser anser

Swan Anser cygnoides

Quail (Japanese) Coturnix japonica

Pigeon Columba livia

Guinea fowl Numida meleagris

Pheasant Phaseanus colchicus

Ostrich Struthio camelus

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B. BREEDS AND VARIETIES OF CHICKEN

There are many breeds and varieties of chickens that have been developed. The
application of quantitative genetics to poultry breeding began in the late 1940s but really
gained momentum in the '60s and '70s. Breeding has become a specialized business
with differentiation within broiler and layer breeds. Presently, very few breeds are being
raised for economic purposes. Some breeds are just raised by hobbyists, while others
lack any economic importance. Some examples of breeds and varieties of chickens which
are utilized in the production of commercial hybrid broilers and layers.

a. New Hampshire
This breed was developed in New Hampshire, USA, from the Rhode Island
Red variety. It has light red plumage color, yellow skin, and a single comb. It has
been used in the development of many synthetic lines of meat-type chickens.
The presence of dark pinfeathers and hair in this breed makes it difficult for
modern processing plants to produce a cleanly picked carcass. An average of 200
eggs is laid by a hen in a year. Eggs produced weigh around 50 to 60 g with good
fertility and hatchability. The average weights of roosters and hens are 3.8 and
2.9 kg, respectively.

b. Cornish
This breed was developed in Cornwall, England. There are three known
varieties, namely Dark Cornish, White Mixed Cornish, and Dark Yellow Cornish.
All of them possess pea combs, yellow skins, and short legs. They are popularly
used as sires for the production of meat-type breeds because of their oblong-
shaped body and wide and muscular breast. They are late maturing and produce
only 100 to 120 eggs in a year weighing about 55 to 60 g. On the average, adult
males and females weigh 4.8 and 3.6 kg, respectively. Mating Cornish males with
Barred Plymouth Rock, White Plymouth Rock, or New Hampshire females

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produce female progenies with increased egg production, fertility, and

hatchability.

c. Plymouth Rock
This breed was developed in Massachusetts, USA, from the crossing of a
male Dominique game fowl with Black Cochin and Black Java hens. There are
seven varieties in this breed.
Barred Plymouth Rock variety is being used mainly for egg production. At
adult age, both males and females weigh an average of 3.9 kg. They have
feathers that grow fast with bars of white and black running crosswise giving the
bird a gray appearance.
White Plymouth Rock is a mutant variety of the Barred Plymouth Rock and
is primarily raised for meat production purposes. They are not broody and can
produce about 200 brown-shelled eggs in a year with an average weight of about
58 g. When mated with Rhode Island Red males, they produce chicks which can
automatically be sexed at day-old.

d. Rhode Island Red

This variety was developed in Rhode Island, USA, from the crossing of
Leghorns (Brown and Indigo) and Wyandottes. Their combs are small and are
either of the rose or single type. They possess red earlobes and legs and yellow
skin. They are broody and produce about 200 brownshelled eggs in a year. Egg
weight ranges from 55 to 60 grams. They are late maturing and the rate of
feathering is slow. The male and female weigh 4 and 3 kg, respectively, at adult
age.

e. Single Comb White Leghorn

The Leghorn breed was developed in Leghorn Port, Italy. They were
brought to the United States in the 1930s. Later, they were further developed
into a layer breed in England. There are twelve known varieties of Leghorns.

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The Single Comb White Leghorn variety is the only one used in the
commercial production of white-shelled eggs. This variety has a small body size,
single comb, and white plumage, earlobes, shanks, and beak. They mature early
and are not broody. Eggs produced per layer range from 200 to 250 in one year.
Egg weight ranges from 55 to 60 g. The adult male and female weigh 2.7 and 2
kg, respectively.

New Hampshire Cornish

Barred Plymouth Rock White Plymouth Rock

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Rhode Island Red White Leghorn

C. DUCK SPECIES AND THEIR ORIGIN

There are two commonly known species of ducks—the Mallard and the Muscovy.
Mallard and Muscovy ducks are classified under the order Anseriformes, suborder
Anseres, family Anatidae, and subfamily Anatinae.

a. Mallard ducks
Belong to tribe Anatini, genus and species Anas platyrhynchos (Linnaeus).
There are several subspecies of mallard ducks but the common mallard (Anas
platyrhynchos platyrhynchos) is believed to be the sole progenitor of the domestic
form. The more popular breeds and varieties of mallard ducks in the tropics include
the Pekin, Khaki, Campbell, Indian Runner, Tsaiya and the different local mallard
ducks in various countries.

b. Muscovy ducks
Belong to tribe Cairinini, genus and species Catrina moschata. There are no
recognized subspecies. They are native to Mexico, Central America, and most of

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South America. They are known by different names—Brazilian, Peruvian, Guinea,

Musk, Muscovite, Turkish, and Barbary.

In the Philippines, the local mallard duck is called Pateros duck or “itik”.
Muscovy ducks are either called "pato" or "bibi”.

C.1 Meat type

A. Pekin
The Pekin duck breed has been raised in China for many centuries. They are also
known as Peking or Beijing ducks. It was introduced in the United States in 1873 and
later on to England. They are now popularly raised for their meat in many countries
including France and Australia. In 2003, India, Vietnam, Thailand, and Malaysia were
included in the top ten duck meat producing countries.
Pekin ducks have creamy white feathers and yellow skin. Their bills and legs are deep
orange in color. They grow fast and are well-fleshed and are preferred by some group
of consumers for their high fat carcass for special cooking preparations. Adult drakes
and adult female ducks weigh an average of 4 and 3.6 kg, respectively.
B. Muscovy
Muscovy ducks are sometimes called Brazilian or Barbary ducks. The most popular
variety is the white-winged black. Other varieties include the white-winged blue, black,
black and white, and pure white. Their bills are yellow and black with some red. Their
legs are yellow in color. The egg shell is white. Adult drakes weigh between 4.5 to 6.4
kg. Adult female ducks weigh between 2.3 to 3.1 kg. Their meat is dark in color and is
preferred for their "gamey” flavor.
In the tropics, Muscovy ducks are mostly raised in small flock sizes under free-range
conditions. They are good foragers. Their meat is utilized as special food during holiday
seasons and other festivities.

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C.2 Egg Type

A. Khaki Campbell
The Khaki Campbell is considered the best duck variety for its eggs. It was developed
through the crossing of a Rouen drake with a Fawn and White Indian Runner duck.
Although their value in commercial production lies in the eggs they produce, they also
have good body conformation suitable for the table.
The female has a warm khaki color throughout the head, with the neck and wings in a
slightly lighter shade. The rest of the body is covered with brown feathers that are
narrowly laced with a slightly lighter shade of khaki. The drake's head, neck, stern, and
wing-bar plumage is a lustrous green bronze with the remainder of the body having an
even shade of warm khaki. This variety starts to lay at around eighteen weeks of age
and is capable of producing 300 or more eggs in a year.

B. Indian Runner
The Indian Runner breed was believed to have originated from Asia and derived its
name from its place of origin in East India. They produce about 150 to 200 eggs in a
year. The adult drakes are between 600 to 800 mm long while the adult female ducks
are between 600 to 700 mm long. Drakes weigh 1.6 to 2.2 kg while the adult female
ducks weigh between 1.4 to 2.0 kg.
The three varieties are the fawn and white, the black, and the chocolate. The
outstanding feature of this particular breed is its type of Carriage wherein its body is
almost perpendicular to the ground when in standing position. When excited, they often
stand perfectly upright, from the side view, they appear as a straight line from the head
down through the neck and body, to the feet and with the tail sometimes tucked right
back under the body between the legs.

Local Mallard Ducks In the tropics, there are examples of Mallard ducks which are
regarded as native or indigenous. Examples of this type include the Jawa duck of

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Malaysia, the Paknam and Nakornprathom ducks of Thailand, the Alabio and Bali ducks
of Indonesia, the Maya ducks of China, and the Pateros ducks of the Philippines.

The Philippine local mallard duck is oftentimes called the Pateros duck. It is believed to
have evolved from stocks introduced from mainland China many centuries ago.Their
original plumage color was black with a white bib or necklace. The present-day Pateros
ducks show various plumage color and pattern. The predominant plumage colors and
patterns are the khaki-type (brown), the Pateros-type (black), and the intermediate-
type pattern. This variation in color pattern is believed to be a consequence of their
mating with exotic stocks.

Drakes weigh between 1.5 to 1.75 kg while adult female ducks weigh between 1.25 to
1.5 kg. The average egg size is between 65 g and 70 g. The average annual egg
production is between 200 to 270 eggs.

Pateros ducks are primarily raised for the production of balut-a special Filipino delicacy.
Balut is an incubated fertile egg with a sixteen to eighteen day-old embryo which is
cooked and eaten with a dash of salt. Incubated eggs which are either infertile or with
dead embryos are called and are consumed just like balut. Pateros duck eggs are also
popularly utilized in the form of salted eggs and century eggs.

The Philippine Native

Chicken Native-type chickens in the Philippines are believed to have originated from the
domesticated red jungle fowls. Their varied physical characteristics and production
performance clearly show the influence of Chinese, American, and European stocks.
More than half of the total chicken population inventory in the Philippines is still of the
so-called native type.

Genetic Groups of Philippine Native Chickens in the Philippines, there are groups of
native-type chickens which have been identified and characterized. The Banaba from

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Batangas, Bolinao from Pangasinan, Camarines from the Bicol Region, Paraoakan from
Palawan, and Darag from the Panay Island are examples of these genetic groups.

Muscovy Pekin

Indian Runner Khaki Campbell

Mule duck CV 2000

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Banaba Bolinao

Darag Joloano

Paraokan Bolinao

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NUTRIENTS AND THEIR FUNCTION

The diets for commercial production of poultry have become sophisticated with
precise formulations to meet a long list of recommended nutrient requirements. High
nutrient density diets are used to maximize feed efficiency. The use of low nutrient
density diets in large operations could result to handling greater quantities of feeds and
increased labor, transportation, handling, and storage requirements. For these reasons,
it is generally more economically efficient to formulate high nutrient density diets for
the best feed efficiency possible and to minimize the feed input per unit of product
produced (kilogram of grain or dozen eggs). The poultry species that are commercially
raised in the tropics are chickens (broilers and layers), ducks, and quails. Turkeys,
geese, and pigeons are likewise raised in small flocks under traditional feeds and feeding
systems.

Energy

Poultry requires energy for growth of body tissues, production of eggs, carrying out of
vital physical activities, and maintenance of normal temperature. The dietary energy
consumed by animals can be used to supply the energy for work, be converted to heat,
or be stored in the animal as body tissue. Dietary energy in excess of the requirement
for normal growth and functioning of the animal is stored as fat. The most efficient
nutrition of poultry is obtained when the diet contains the right proportion of energy to
the other nutrients needed to produce the desired growth, egg production, or body
weight.

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Utilization and distribution of energy consumed by poultry

Protein and Amino Acids

Poultry requires protein as its source of amino acids for the synthesis of body proteins.
Proteins form important structural parts of the soft tissues of the animal body such as
muscles, connective tissue, collagen, skin, feathers, nails, and the horny portion of the
beak. Blood proteins, albumin and globulins, help maintain homeostasis, regulate
osmotic pressures, and act as “reserve” supply of amino acids and many other functions.
Fibrinogen, thromboplastin, and several other proteins are involved in blood clotting.
Also found in the blood is the conjugated protein hemoglobin, which carries oxygen to
the cells, and lipoproteins, which transport fat-soluble vitamins and other fat
metabolites. Lipoproteins also occur in the cell membranes where they are essential
structural features. Other conjugated proteins found in the animal body are
nucleoproteins, glycoproteins, and enzymes.

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Animals synthesize proteins containing twenty-two amino acids. However, animals

cannot synthesize all of the amino acids. Amino acids which cannot be synthesized by
the animals and therefore must be supplied in the diet are classified as essential or
indispensable amino acids. Those that can be synthesized by the animal are termed
dispensable or non-essential amino acids. A few cannot be synthesized at the rate fast
enough for maximum growth and therefore must be supplied in the diet.

Vitamins

Poultry derive little or no benefit from microbial synthesis of vitamins in the digestive
tract, vitamins serve as coenzymes (activators) of the vital metabolic reactions in the
animal body, and high caging density causes stress to the chickens which may increase
their vitamin requirements.

Fat-soluble vitamins are found in feedstuffs in association with lipids. They are absorbed
along with the dietary fats. Water-soluble vitamins are not associated with lipids and
alterations in lipid absorption do not affect the absorption of these vitamins. Fat-soluble
vitamins are stored in appreciable quantities in the animal body and are not excreted in
the urine. Except for B, the water-soluble vitamins are not stored but excesses are
rapidly excreted in the urine. A sustained dietary supply of the water-soluble vitamins is
needed to prevent deficiencies.

Minerals

Poultry requires at least thirteen inorganic elements for proper nutrition. Calcium and
phosphorus are required in a major part for the formation of skeletal structures of the
body. These elements are therefore needed in large amounts. Sodium, potassium, and
chloride, along with phosphates and bicarbonates, are required to maintain homeostasis
such as necessary osmotic pressure and optimum pH (acid-base balance) throughout

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the body. These elements are also required in fairly large quantities. The remaining
element’s function either as part of hormones or enzymes, or as activators of enzymes.

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