This document discusses poultry breeds and products. It begins by outlining the evolution of birds from reptiles and identifies the red jungle fowl as the main ancestor of chickens. It then describes common variations in chickens including differences in legs/feet, size, feather color, feather type, feather distribution, and comb type. The document proceeds to classify chicken breeds based on place of origin and utility/economics. Key chicken breeds are described for each class like Plymouth Rock, New Hampshire, Leghorn, Brahma, and Cornish. Value-added egg and meat products are also outlined such as pickled eggs, salted eggs, egg rolls, cured chicken, chicken patties, and marinated chicken.

1. POULTRY BREEDS AND
PRODUCTS
P.SARANYA
I-M.SC (MICROBIOLOGY)
18PY27

2. POULTRY BREEDS-HISTORY OF EVOLUTION
 Cold blooded are reptiles are the ancestors
of birds. The birds are warm blooded
feathered and flying reptiles, adapted for hot
and dry climate of their terrestrial habitat.
 Red jungle fowl- closely resembles chicken-
main ancestor.

3. TYPES OF VARIATIONS
Leg and feet variations
-silkie , salmon favorelle , etc.,
Size
-Bantam, standard

4. BREEDS AND VARIATIONS

5. TYPES OF VARIATIONS
 Feather colour
-solid colouring
-barring , penciled , mottled

6. TYPES OF VARIATIONS
 Feather type
-silkies , frizzles , long tails.

7. TYPES OF VARIATIONS
 Feather distribution
-polish , cochins, naked neck.

8. TYPES OF VARIATIONS
 Comb type
-single, rose, pea, v-shape, etc.,

9. CLASSIFICATION OF CHICKEN
 Based on the place of origin (standard or
official classification)
 Based on utility , economics or commercial
value

10. BASED ON THE PLACE OF ORIGIN
 American class: Plymouth rocks, Dominique,
Wyandotte, Java, Jersey Giant, New Hampshire,
Lamonas, and Delawares.
 Asiatic class: Cochin, Langshan, Brahma
 English class: Dorkings, Redcaps, Cornish,
Orpingtons, Sussex, Australorp.
 Mediterrnean class: White Leghorn, Minorca,
Spanish, Andalusian, Ancona, Sicilian Buttercup,
Catalans.

11. BASED ON UTILITY, ECONOMICS OR
COMMERCIAL VALUE
 Egg – type: eg. White Leghorn
 Meat _ type: Eg. Cornish, Plymouth rock
 Dual purpose: Eg. Rhode Island red, New
Hampshire
 Game type: Eg. Assel
 Fancy variety : Eg. Silky, Frizzled, Bantams
 Desi type: Eg. Kadaknath , Naked
neck,Chittagong

12. GENERAL CHARACTERISTICS OF VARIOUS
STANDARD CLASSES OF CHICKEN
American class
 Body size- Medium to heavy
 Egg shell colour- Brown
 Shanks – Clean an yellow
 Skin – Yellow (expect Jersey Black Giant, where
the shanks are black)
 Ear lobes – Red
 Comb shape- Rose or single
 Eg. Plymouth rock, Wyandotte, Rhode Island Red,
Jersey Black Giant, New Hampshire

13. PLYMOUTH ROCK
 Standard weights: Cock-4.5kg Hen – 3.5 kg
 Use : Excellent fleshing property used for broiler
production.
 Origin : America
 Variety :7
 Charateristics :
They possess long deep body.
Single comb
Grayish – white plumage- black bars.
Autosexing
Brown - eggs

15. NEW HAMPSHIRE
 Standard weights: Cock 3.8 Kg Hen – 2.9 kg
 Use : Brolier production, large egg size, early
maturity.
 Origin : Massachusetts and New hampshire
 Characteristics :
They possess a deep , broad body, grow
feathers rapidly.
Single comb
The colour is chesnut red.
Brown - eggs

17. MEDITERRANEAN CLASS
 Body size – Small
 Egg type – non – broody
 Egg shell colour – White
 Ear lobes – White
 Shanks – Clean and yellow/slate coloured
 Skin – Yellow or white
 Eg . Leghorn, Minorca, Ancona, Andalusian

18. LEGHORN
 Weights : Cock – 2.7kg Hen – 2kg
 Egg shell colour: White
 Varities : 16
 Use: An egg – type chicken, excellent laying
 E.P: 300 eggs/year
 Origin : city of Leghorn, Italy
 Characteristics:
A small, compact and light body, active.
Small head with well set comb
Nearest of all birds.

21. ANCONA

22. ASIATIC CLASS
 Body size – Heavy
 Egg shell colour – Brown
 Broody with motherly instinct
 Ear lobes – Red, mostly
 Shank – Feathered and yellow
 Skin – Yellow (except langshan)
 Eg. Brahma, Cochin, Langshan

23. BRAHMA

24. COCHIN

25. ENGLISH CLASS
 Body size – Medium to large
 Egg shell colour – Brown
 Ear lobes – Red
 Shank – Clean and white
 Skin – White
 Comb shape – Single (expect Cornish with
pea comb)
 Eg . Australorp, Cornish , Dorking,
Orpington and Sussex

26. CORNISH
 Standard weights: Cock- 5kg Hen-3.5 kg
 Use : Brolier production, rapid growth.
 Origin: England.
 Characteristics:
Close compact feathering and heavy
flesh
Breast is very deep and broad at
shoulder.
Pea comb
Varities- 4

28. PROPERTIES OF POULTRY
o Rich in protein content.
o Low in fat.
o Excellent source of essential aminoacids.
o Also a good source of phosphorus, iron,
copper, zinc, B vitamins (12&6)
o Dark meat and skin are higher in fat than
white.

29. VALUE ADDED EGG PRODUCTS
 Pickled eggs: A simple, cost-effective and efficient
technology developed for pickling of quail eggs for
upto 4 months of storage and marketing at ambient
temperature in ready to eat form.

30. SALTED CHICKEN EGGS:
 A simple technique for preparation of intact salted
chicken shell eggs has been develped which
obviates the need for using salt prior to serving
boiled eggs and hence a convenient product for
egg vendors.

31. EGG ROLL
 It is nutrious , tasty and convenient egg product
suitable for meals or as snack foods. This product
offers a potential market at growing fast food
outlets. Egg roll filled with 80% scrambled egg and
20% chicken meat mixture (shallow pan fried)was
rated best in flavour, texture and overall
acceptability. Egg roll had a refridgerated shelf-life
of 8 days in vaccum a 6 days in aerobic pack.

33. VALUE ADDED MEAT PRODUCTS
 Cured and smoked chicken : Dressed chickens are
brine-cured for 48 hr at 4 oC followed by smoking
for 4 hrs at 45oC to produce delicious product
having desirable product having desirable pink
colour and typical smoky flavour with longer shelf-
life.

34. CHICKEN PATTIES
 This is a value added, comminuted chicken product
prepared by utilizing the tough meat of culled
layers/discontinued breeder stock. Minced meat,
fat, binder, condiments and additives are mixed in a
homogeniser twice at 15 oC to prepare uniform
emulsion which is moulded and finally oven-
cooked.

35. CHICKEN NUGGETS
o This is also a communited product from chicken
based emulsion more or less similar to that chicken
patties and moulded in the form of square or
rectangular nuggets.

36. MARINATED CHICKEN BREAST FILLETS
 A value added poultry product prepared by
thumbling marination of broiler pectoral muscle
followed by oven roasting to obtain ready to eat
product.

37. VINEGAR BASED CHICKEN GIZZARD PICKLE
 Vinegar based chicken gizzard pickle is a low cast
protein rich, chicken fast food with moderately
longer shelf-life at ambient temperature(45 days
during summer/rainy season (-34 oC) 75 days
during winter (-26oC).

38. COOKED CHICKEN STOCK (ONE MINUTE
CURRIED CHICKEN)
 This is a cost effective fast food for instant use by
working coupies, old people and highly useful at
times of instant.