🐔 Classification of Poultry

This lesson covers core livestock production and management concepts for practical farm application and exam-oriented preparation.

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Classification of poultry

Class 24: Classification of poultry viz. layer, broiler and dual purpose- Nomenclature of

commercial layer and broiler strains.

India occupy 5 [th] place in worlds Egg production -32700 million. The per capita

consumption of an India is approximately 33 eggs as against the recommendation of 180 egg.

Indian poultry population – 435 million – 4% World poultry.

Tamil Nadu ranks second in the country producing 4400 million eggs per year. Namakkal

is a second largest poultry pocket in India with the population of 75 lakhs chicks and growers

and about 196 lakhs layer birds. The poultry production through out the world is carried out by a

highly specialized efficient Poultry Industry that has been a leader in trends of scale. Poultry

Industry has shifted itself rapidly and completely from a small scale non intensive production

units to a highly specialized intensive industry. The progress is attributed to the conceptual

change that had taken place in the middle of the century.

Which is attributable to the demands of the situation

Shortage of red meat,

Lesser cost and land involvement

Shorter generation interval

Higher multiplication rate.

The following are the reasons for the phenomenal development of the Industry.

1. Evolution of High yielding strains

2. Economic management systems.

3. Improved Nutritional systems.

4. Advanced Desired control technology.

5. Automation in operation.

6. Integration

7. Increased consumer awareness.

8. Improved marketing system.

9. Insurance and Bank Assistance.

Poultry Industry:

Grand parent Hatchery

Parent Hatchery Sub-Franchisers

Grower farms

Feed manufacturers

Equipment manufacturers

Marketing enterprise.

disease control units and poultry service organisation.

Breed of poultry

Class : Many groups of birds belonging to a particulars tract or locality Eg. English,

Asiatic, American.

Breed refers to a group of domestic fowls with a common ancestry and having similarity

in shape, conformation, growth, temperament, shell colour of egg and breed true to type. Variety

is a subdivision of breed and within a breed there may be several varieties. The term variety is

used to distinguish fowls having the characteristics of the breed to which they belong but

differing in plumage colour, comb type etc. from other groups of the same breed. A

breed/variety may also have several strains or lines identified by a given name and produced by a

breeder through at least 5 generations of closed flock breeding for a particular purpose. Several

strains within a breed/variety phenotypically may look alike but often differ in their production

performance depending upon their breeding history.

Breed of Poultry

Asiatic	American	English	Mediterranean
Aseel	Plymouth Rock	Sussex	Leghorn
Karaknath	Wyandotte	Orpington	Minorca
Ghagus	Rhode Island Red	Australorp	Ancona
Chittagong	New Hampshire	Cornish	Spanish

Mini	Col2	Col3	Andalusian
Brown Desi
Denki
Naked neck
Brahma
Cochin
Langshan

Poultry may also be classify based on were utility

1. Layer – Leghorn, Minorca

2. Broiler – Orpington, Cornish

3. Dual – Plymouth, Rhode island red

Based on the utility and perfomance many hybrid strains of poultry have been developed

and commercially produced.

Layer – Babcock 300, Hyline-WS 36, Bovans.

Broiler – Ross, vencobb, hybro.

Egg Science and Technology :

Egg is the physiological product of the female reproductive system and a hen’s egg, apart

from the ovum does contain other nutrients for the growth and development of the embryo.

Egg average weight : 50-60 gm.

Egg contains yolk – 30%

White or albumen – 58%

Inner & outer shell membranes & shell – 12%

Nutrient composition : on egg weight

12% Protein

11% Fat

12% minerals and 65 % water

Colories : 148 cal/100 gm.

grading of eggs :

By wt. : Extra large 60 gms/egg

Large 53-59 g.

Medium 45-52 g.

Small 38-44 g.

Agmark grading :

A- grade : Clean, unbroken shell, aircell, 4mm depth, clear, firm white well

centered yolk free from defects.

B-grade : Clean, moderately tainted shell, aircell 8 mm depth, slightly off centered

and shape visible

No grade : Eggs classified as loss or no grade is edible - contaminated by smoke,

chemical and other foreign materials, which may effect the character

and appearance.

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Summary Cheat Sheet

Topic	Key Point
Main theme	Classification of poultry
Common basis	Classified by species, utility, breed type, or production purpose
Utility groups	Egg type, meat type, and dual-purpose birds are common groupings
Farm relevance	Classification helps in choosing birds for layer or broiler production
Management link	Different classes need different feed, housing, and care
Breed selection	Should match production objective and local conditions
Economic importance	Poultry gives quick returns through eggs and meat
Production distinction	Layers and broilers differ in growth and feeding targets
Practical use	Proper classification improves breeding and enterprise planning
Exam trap	Poultry classification is not only by colour or body size; utility is a major basis