Veterinary Summit-2022

Poultry Science

Poultry refers to any kind of domesticated bird, captive-raised for its utility, and traditionally the word is used to refer to wildfowl and waterfowl. Poultry can be defined as domestic fowls, including chickens, turkeys, geese and ducks, preserved for the production of meat or eggs and the word is also used for the flesh of these birds used as food. Globally, mostly chickens are kept than any other type of poultry, with over 50 billion birds being raised as a source of meat and eggs. Profitability of production depends very much on the price of feed, which has been subsequently rising. High feed costs could limit any further progress of poultry production. Poultry is the second most widely eaten type of meat around the globe, accounting for approximately 30% of total meat production worldwide compared to pork at 38%. Sixteen billion birds are being raised every year for consumption, more than half of these in industrialized, factory-like production units. Worldwide broiler meat production elevated up to 84.6 million tons in 2013. The largest producers were US (20%), Brazil (15.1%), China (16.6%) and the European Union (11.3%).Poultry meat and eggs provide nutritionally beneficial food. A 2011 study by the Translational Genomics Research Institute showed that 47% of meat and poultry sold in US grocery stores was contaminated with Staphylococcus aureus, Salmonella and Campylobacter. Poultry products are prone to contamination by these bacteria during handling, processing, marketing, or storage, resulting in fatal food-borne diseases if the product is improperly cooked or handled.