A poultry is a domestic, generally belonging to the Gallinacé S or the Palmipède S, high Oiseau for its flesh or its egg S, either in traditional Basse-cour, or in industrial breeding.
The poultry is a collective term including the whole of the birds of farmyard, which are the subject of the Aviculture.
In France , a legal definition is “ any bird high or held in captivity at ends of reproduction, of production of meat, eggs for consumption or all other produced and repopulation of game birds population ”.
Various kinds of poultries
The most current poultries are, by order of mass/decreasing size:- the Goose (the male is the gander, the small one, the oison).
- the Dinde (the male is the turkey, the young male the turkey poult)
- the hen (the male is called the Coq, and the poultry raised for its flesh the Poulet. One sells also small chickens under the name of cockerels. The hen egg is the egg by far more running in human consumption.
- the Duck (the female is the duck, the small one, the duckling)
- the Pintade
The Chapon is a male chicken castrated and especially high for larger Tendreté. Its mass is higher than that of a normal chicken. The analog female is the Poularde, smaller, a pullet which one removed the ovaries.
One raises also the following birds for their flesh and sometimes them eggs:
In kitchen the domestic rabbit is often classified among the poultries. Undoubtedly because it was traditionally high in farmyard, but especially because its meat prepares in the same way that of the poultries.
Another bird of breeding has appeared for a few years: the Ostrich, which provides its flesh, its eggs but also its feathers for the Haute couture and the hat industry like its leather in leather working. It gives a red meat, culinairement much nearer to ox than of the traditional poultries.
Poultry meat
According to the legislator, a frayed poultry is a subject having undergone the ablation of the intestine by the cloacal opening without removal of the other internal organs (jabot, liver, gizzard, heart and lungs) nor of the meat offals (legs, head and neck).Whereas a poultry éviscérée (or ready to cook) underwent the total ablation of the esophagus and the jabot, the trachea, the thoracic internal organs (heart and lungs) and abdominal (proventricule, gizzard, intestine, liver), of the neck (this one being crossed with its thoracic birth and a piece of skin of the sufficiently large but nonexcessive neck being folded back so that the opening is masked) and of the legs - these last being crossed to the articulation of the bulge or, to the maximum, one centimetre below this articulation.
It can be presented either without meat offals, or with meat offals, in which case those are the subject obligatorily of a conditioning including/understanding the liver (deprived of gall bladder), the gizzard (deprived of horn coating), the heart (deprived of pericardial membrane), possibly the head and the neck.
One distinguishes the following parts in cutting from the poultry:
- " blancs" , pectoral mass. Those tend sometimes to be desiccated during roast cookings.
- the Thigh S,
- the wing S.
Production
- France produced in 2004 nearly two million tons from poultries of which 40% come from Brittany and 23% of the Pays of the Loire. It is the first European producer with 36%
- the first three producers world are (in 2004) the the United States with 18 million tons, the China with 14 million tons and the Brésil with 9 million tons.
Worldwide production
Indigenous production of Meat of poultry, year 2005, in tons.(Source FAOSTAT)
Assessment production/exports/imports
Production, exports, imports and interior availabilities of poultry meat, year 2002, in tons.Source: FAO)
Evolution
In France
- only AOC, in 2005, is that of the chickens, capons, poulard and turkeys of Bresse
- the farm poultries red Label (chicken, capon, poulard, guinea fowl capon, turkey, goose, curdle) are high according to an approved official schedule of conditions. Thus the red chicken Label should be cut down only at 81 minimum days, must have a minimum of space in the building (11 poulets/m ²), reach an external course (2 m ² /poulet) and be nourished with cereal 75%. Among the poultries red Label , some profit from a Geographical ascription protected like the poultries from Loué in the the Sarthe.
Consumption
- In France, it acts of the third Viande consumed (24 kg/an/habitant) after the Porc (36 kg/an/habitant) and the Bœuf (27 kg/an/habitant)
See too
External bonds
- European Agreement of poultry farming and cinuculture
- Proclamation for the prohibition of the intensive breeding of the chickens
- official site of the poultry producers of France
- Qualitionnaire - legal and normative Definitions - Poultry
- Qualitionnaire - legal and normative Definitions - Poultry meat
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