UNIT 1 BREEDS, VARIETIES AND STRAINS

Structure
1.0 Objectives
1.1 Introduction
1.2 Origin of Fowl
1.3 Common Breeds of Poultry
1.3.1 Chicken
1.3.2 Duck
1.3.3 Emu
1.3.4 Geese
1.3.5 Guinea Fowl
1.3.6 Quail
1.3.7 Turkey

1.4 Let Us Sum Up

1.5 Glossary
1.6 Suggested Further Reading
1.7 References
1.8 Answers to Check Your Progress

1.0 OBJECTIVES
After studying this unit, you will be able to:
describe the characteristics of common breeds, varieties and strains of poultry;
classify chicken based on their place of origin, commercial value and utility;
identify different breeds of chicken and duck; and
differentiate between egg and meat type birds.

1.1 INTRODUCTION
During the past two centuries, more than 300 pure breeds and varieties of chicken
have been developed. However, few have survived commercialization and are being
used by modern chicken breeders; for instance White Leghorn, White Cornish,
Red Cornish, New Hampshire etc. However, most of the other breeds are kept for
exhibition purpose only; some have even been lost forever and others are maintained
by private or Government breeding farms and are available to breeders, if necessary.

1.2 ORIGIN OF FOWL

Domestication of poultry seems to have been undertaken in the south-east Asia. By
1000 BC, the chickens were brought to India and later on, they spread north,
westwards and reached Greece by 525 BC. By the beginning of the Christian era,
the birds were already popular in West Asia and East Europe, and then gradually
reached South Africa, Australia, Japan, USSR and USA.
5
Biology of Poultry Do you know from where the domestic fowl originated? Here is the answer. Jungle
fowls are the ancestors of the present day poultry breeds. There are four known
species of wild fowl and they belong to the same genus “Gallus” meaning a cock.
The four species are as follows:
Gallus gallus or Gallus bankiva - Red Jungle Fowl
Gallus lafayetti - Ceylon Jungle Fowl
Gallus sonneratii - Grey Jungle Fowl
Gallus varius - Javan Jungle Fowl
The Red Jungle fowl is supposed to be the principle contributor for the development
of modern day poultry and is widely distributed throughout Burma, China, India,
Philippines, Sumatra and Thailand. The plumage (colour of the feather) of females
resembles that of Brown Leghorn, the males have orange red feathers in hackle,
wing bow and saddle regions, while the breast is black. Eggs are buff (off-white) in
colour. The legs are slate (dark bluish grey) coloured. The comb is all red. There are
five sub-species of Red Jungle fowl which are as follows:
Gallus gallus bankiva - Javan Red Jungle Fowl
Gallus gallus gallus - Cochin-Chinese Red Jungle Fowl
Gallus gallus jabouillei - Tonkinese Red Jungle Fowl
Gallus gallus murghi - Indian Red Jungle Fowl
Gallus gallus spadaceus - Burmese Red Jungle Fowl

Check Your Progress 1

Note: a) Use the space given below for your answers.
b) Check your answers with those given at the end of the unit.
1) ............................................are the ancestors of present day poultry breeds.
2) When and where the domestication of poultry have undertaken?
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1.3 COMMON BREEDS OF POULTRY

There are many species of birds included under poultry viz., Chicken, Duck, Geese,
Quail etc. and within each species there are many breeds available. Different breeds
available under each species are discussed in this section.
To begin with, do you know what is the difference between a breed, variety and
strain? You would have come across the word “Breed” in your Science classes. In
case of Poultry, breed generally refers to a group of birds with the following characters:
1) Each bird looks similar to one another (similar in shape and conformation).
2) Birds hatched out from eggs produced by birds which are similar to look at
(descended from common ancestry).
6
3) When they are mated among themselves, produce young ones which will look Breeds, Varieties and Strains
exactly like parents (breed true to type).
Ex: New Hampshire, Plymouth Rock, Leghorn etc.
For easy understanding, breed refers to a group of bird that have similar body shape
and conformation, they breed true to the type and are descended from common
ancestry.
Within a breed, a sub-group which differ either in comb shape or plumage colour or
both is referred to as “Variety”. You might be aware that even in rice, we have
varieties like Basmati, Sona etc.
Ex: Plymouth Rock (White/Barred), Cornish (White/Red) etc.
Within a variety, another sub-group may be developed by a breeder with a specific
desired characteristic is called “Strain”
Ex: Babcock strain of Single comb White Leghorn

1.3.1 Chicken
Before learning about the different breeds, varieties and strains of chicken, it is
suggested to go through the different parts of a chicken thoroughly (Fig. 1.1) for
better understanding.

Comb

Beak Eye ring

Ear lobe Tail
Wattles

Shoulder

Breast Pubic bones

Keel bone Vent
Abdomen
Hock

Shank

Toe

Fig. 1.1: Parts of a chicken

It is easier to understand and study the various types and breeds of chicken when
they are classified. The easiest classification is based on the origin. For example; I
am from India and I am known as an Indian. In the same way, chicken are classified
based on the country of origin.
i) Classification of chicken based on the place of origin
This is currently internationally accepted classification of chicken.
There are many “Classes” of chicken based on the geographical location from where
they originated; of these, American, Asiatic, English and Mediterranean are the most 7
Biology of Poultry popular. Now, when you look at a bird, you should be able to say that this bird is
English, American etc. So, you will learn a little more about their characteristics and
standards.
(a) American Class
The common characteristics of birds belonging to American class of chicken are
presented in Table 1.1.
Table 1.1 : Common Characteristics of American Class of Chicken
Colour of
Ear Skin Shank Eggs Comb Shank
Characteristics lobes Feathering
Red Yellow Yellow 3 Brown Single 4 Absent
Breeds Varieties
Plymouth Barred, White, Buff, Silver-pencilled, Partridge, Columbian, Blue
Rock1
Dominique No varieties
Wyandotte Silver-laced, Golden-laced, White, Black, Buff, Partridge, Silver-
pencilled, Columbian, Blue
Java Black, Mottled
Rhode Island No plumage varieties
Red 2
Rhode Island No varieties
White
Buckeye No varieties
Chantecler White, Partridge
Jersey Giant Black, White
Lamona White
New No varieties
Hampshire 1
Holland Barred, White
Delaware No varieties
1
Popular breeds as female line for broiler production;
2
Popular dual purpose breed, occurs as Rose comb variety also;
3
Black in Jersey Giant; and
4
Rhode Island White, Dominique and Wyandotte Rose, Buckeye and Chantecler Pea
Source: Sreenivasaiah, 2006

Some of the important breeds of this class are as follows:

New Hampshire: This dual purpose breed is originated from America. The
body is broad, deep and rounded. The plumage is chestnut red in colour (Fig.
1.2). Standard weight of Cock and Hen is 3.8 kg and 3.1 kg, respectively.
This breed is mostly used as female line in broiler breeding.

8 Fig. 1.2: New Hampshire

 Plymouth Rock: Birds of this breed have long body and good depth. They Breeds, Varieties and Strains
are docile (quite); possess a long, broad back and a moderately deep, full
breast. The standard weight of Cock is 4.2 kg and Hen is 3.2 kg. The White
variety (Fig. 1.3) is extensively used as male line in broiler breeding.

Fig. 1.3: White Plymouth Rock Fig. 1.4: Rhode Island Red

Rhode Island Red: The Rhode Island Red (RIR) originated from Rhode
Island of New England. They are cross of Red Malay Game, Leghorn and
Asiatic native stock. It has long rectangular body, back is flat and the breast is
carried well forward. The plumage is rich dark or brownish red in colour (Fig.
1.4). The Standard weight for Cock is 3.8 kg and Hen is 2.9 kg. The annual
egg production ranges from 225 to 260 eggs per bird.
(b) Asiatic Class
The common characteristics of birds belonging to Asiatic class of chicken are
presented in Table 1.2.
Table 1.2: Common Characteristics of Asiatic Class of Chicken
Colour of Shank
Ear Skin Shank Eggs Comb Feathering
Characteristics Lobes
Red Yellow 1 Yellow 2 Brown Single 3 Present 4
Breeds Varieties
Brahma Light , Dark, Buff
Cochin Buff, Partridge, White, Black, Silver-laces, Golden-laced, Blue,
Brown, Barred
Langshan Black, White, Blue
1
White in Langshan;
2
Bluish-black in Langshan;
3
Pea comb in Brahma; and
4
Characteristic feature of the Class. Source: Sreenivasaiah, 2006

Some of the important breeds of this class are as follows:

Brahma: It is originated from Brahmaputra region in India where they were
known as “Gray Chittagongs”. The body is circular shaped and massive in
appearance due to profuse, loose feathering and feathered legs and toes. The
Mature weight of Cock is 5.5 kg and Hen is 4.2 kg.
Cochin: It is originated from India. It is a fancy bird. The Standard weight of
Cock is 5.1 kg and Hen is 3.9 kg.
(c) English Class
The common characteristics of birds belonging to English class of chicken are
presented in Table 1.3.

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Biology of Poultry Table 1.3 : Common Characteristics of English Class of Chicken

Colour of Shank
Ear Skin Shank Eggs Comb Feathering
Characteristics Lobes
Red White 3 Yellow 4 Brown 5 Single 6 Absent
Breeds Varieties
Dorking White, Silver-grey, Coloured, Red
Redcap No varieties
Cornish 1 Dark, White, White-laced Red, Buff
Orpington Buff, Black, White, Blue
Sussex Speckled, Red, Light
Australorp 2 Black
1
Popular breed as male line for broiler production
2
Black Orpington of Australia
3
Yellow in Cornish
4
Dark-slate/Blue in Australorp
5
White in Dorking and Redcap
6
Pea in Cornish and Rose in Redcap Source: Sreenivasaiah, 2006

Some of the important breeds of this class are as follows:

Australorp: The breed is from Australia and has deep oval body (Fig. 1.5).
The Plumage is lustrous greenish black in all the sections. The back is long and
the body slopes gradually towards the tail. The Standard weight of Cock and
Hen is 3.8 kg and 3.0 kg, respectively. “Austro-white” is a hybrid cross between
Australorp male and White Leghorn female. It is an excellent layer.

Fig. 1.5: Australorp

Cornish: This is the native breed of England. The breed is heavily fleshed
(meated) with compact body and a good depth. Body is well rounded on all
sides and carried higher in front than rear (back). The Standard weight of
Cock is 4.6 kg and Hen is 3.5 kg. The breed is used as male line in broiler
breeding.
Orpington: The origin of this breed is England. It has deep and well rounded
body. The breast is full and back is broad. The Standard weight of Cock is 4.5
kg and Hen is 3.5 kg.
Sussex: The breed is of England origin. It has long rectangular body. The
Standard weight of Cock is 4.0 kg and Hen is 3.1 kg.
(d) Mediterranean Class
The common characteristics of birds belonging to Mediterranean class of chicken
10 are presented in Table 1.4.
 Table 1.4 : Common Characteristics of Mediterranean Class of Chicken Breeds, Varieties and Strains

Colour of
Ear Skin Shank Eggs Shank Feathering
Characteristics Lobes
White Yellow 2 Yellow 3 White Absent
Breeds Comb shape Varieties
Single Dark brown, Light brown, White, Buff,
Leghorn 1 Black, Silver, Red, Blood-tailed red,
Colombian, Golden duck wing
Rose Dark brown, Light brown, White, Black,
Buff, Silver
Minorca Single Black, White, Buff
Rose Black, White
Spanish Single White-faced black
Andalusian Single Blue
Ancona Single comb, Rose comb
Sicilian Buttercup
Buttercup
Catalana Single Buff
1
Popular egg producing breed;
2
White in Minorca, Spanish, Andalusian and Catalana; and
3
Dark slate/Black in Minorca, Slaty blue in Andalusian.
Source: Sreenivasaiah, 2006

Some of the important breeds of this class are as follows:

Leghorn: This breed is originated from Italy. It is the world’s number one egg
producer. It has small, oval and compact body, relatively long neck, prominent
breast and long shanks (Fig. 1.6). The single comb of the male should be of
medium size and should stand erect with five uniform deeply serrated points.
The front point of female should stand erect; but remainder of the comb gradually
slope to one side. The Standard weight of Cock is 2.7 kg and Hen is 1.8 kg.
Annual hen-housed egg production per bird is 290-320 eggs.

Fig.1.6: White Leghorn

Minorca: It is a native breed of Spain and is the largest and heaviest of

Mediterranean breeds of poultry. It has a long rectangular strong body. The
Standard weight of Cock is 4.1 kg and Hen is 3.0 kg.
ii) Classification of chicken based on commercial value and utility
The chicken can also be classified based on their commercial value or reason for
which they are reared (utility). This is also referred to as “Type” classification in
which a breed is designated as the following “Type” depending upon the product of
commercial value for which it will be raised. However, due to overlapping of
characteristics of breeds between the “Types”, this classification is no more in practice.
11
Biology of Poultry Classification based on utility (Type):
Dual purpose - Rhode Island Red
Egg-type - White Leghorn
Fancy/Exhibition type - Bantams, Silky (Fig. 1.7)
Game type - Aseel (Fig. 1.8)
Desi type - Chittagong, Kadaknath (Fig 1.9)
Meat-type - Cornish

Fig. 1.7: Fancy type (Silky) Fig. 1.8: Game type (Aseel)

Fig. 1.9: Desi breed (Kadaknath)

Some of the Indian Breeds are Aseel, Busra, Chittagong and Kadaknath.
Classification based on commercial value:
Notwithstanding the above, you may also be familiar with the following classification
based on commercial value as egg and meat producing chicken:
Common egg-type chicken (strains of Single comb White Leghorn)
Babcock, Bovans, BV-300, Dekalb, ISA, Euribrid, HH-260, Hyline, Keystone,
Lohmann and H & N Nick chick.
Common meat-type hybrid chicken (hybrids with White and / or Red
Cornish as male line White Plymouth Rock and/or New Hampshire as
the female line)
Anak-2000, Arbor Acres, Cobb, Hub chicks, Hubbard, Hybro Ross, Steggles,
12 Lohmann, Pilch, Starbro, Marshall, Peterson, Samrat-2000 and Tegel.
 Breeds, Varieties and Strains
Check Your Progress 2
Note: a) Use the space given below for your answers.
b) Check your answers with those given at the end of the unit.
1) What do you understand by “Breed”, “Variety” and “Strain”?
...................................................................................................................
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2) What are the different breeds of chicken commonly used for egg and meat
purposes?
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Activity 1
Visit a nearby poultry farm, identify and note down the breed/strain of broiler
or layer maintained in the farm. Give your opinion about the type or class it
belongs to.
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1.3.2 Duck
Ducks, like chicken, are useful for eggs (Khaki Campbell), meat (Pekin) and exhibition
(Crested) purposes. In other parts of the world, the duck (Fig. 1.10) is popular for
meat purpose, whereas in India and few other countries, it is more popular for egg
production.
Muscovy ducks differ from the rest in their incubation period which is 35 days
instead of 28 days (other breeds). Further, they are a different race and hence all
the crosses with other breeds are sterile. The difference in size of drakes (males)
and ducks (females) is most pronounced in Muscovy than in other breeds, Runners
are popular for their gait, stance and carriage; body held virtually perpendicular to
the ground. Skin of most breeds is yellow excepting that of Aylesbury and Muscovy
which have pinkish white skin.
Egg colour is usually light brown with the following exceptions: Indian Runners produce
white eggs; Cayuga and Black East Indies produce black eggs at the beginning of
production which later on changes to blue as production progresses; Rouen produces
blue eggs as well as white eggs.
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Biology of Poultry

Fig. 1.10: Indigenous Ducks

Duck occupies second place to chicken in production of eggs in our country. Major
concentration of duck is in the States of Assam and West Bengal followed by Andhra
Pradesh, Bihar, Jammu & Kashmir, Karnataka, Kerala, Manipur, Orissa, Tamil
Nadu, Tripura and Uttar Pradesh. The common breeds of duck are as follows:
(i) Egg type
Khaki Campbell and Indian Runner are the common egg type ducks reared in India.
Their description is as follows:
Khaki Campbell: This breed is developed in England by crossing Rouen,
White Indian Runner and Mallard. Plumage colour is Khaki (Fig. 1.11). The
size of head of male is larger than female. Bills and shanks are black in colour.
The body weight is light. Khaki Campbell duck lays 280-300 eggs per bird
per year (it can lay up to 365 eggs a year; an egg a day without a break). The
standard weight of drake (male) and duck (female) is 2.2 to 2.4 kg and 2.0 to
2.2 kg, respectively.

Fig. 1.11: Khaki Campbell

Indian Runner: Indian Runner is next to the Khaki Campbell duck in respect
of egg production and native breed of Indonesia. The three standard varieties
of Indian Runner are white, pencilled and fawn. The body is broader in front
and slightly tapering at back. The outstanding feature of this breed is its
perpendicular carriage which gives a lean appearance with wedge-shaped bill.
It lays 250-280 eggs per year per bird. The standard weight of drake and
duck is 1.6 to 2.2 kg and 1.4 to 2.0 kg, respectively.
(ii) Meat type
Aylesbury, Muscovy and Pekin are the common meat type ducks reared in India.
14
Their description is as follows:
 Aylesbury: It is a native bird of England and plumage of both sexes is white. Breeds, Varieties and Strains
The legs and feet are bright orange and bill is yellow in colour. This is considered
as deluxe table bird because of its light bone and high percentage of creamy
white flesh. The standard weight is around 4.5 kg for Drake and 4.0 kg for
duck.
Muscovy: It is originated in South America. There are no feathers on the face
and the skin is bright red in colour with caruncles around the eyes (Fig. 1.12).
Drake has a knob on head which gives the appearance of a crest. Voice is not
characteristic of sex. The incubation period of eggs is 35 days. Muscovies,
when crossed with other breeds, produce sterile ducks called “Mule ducks”.
The standard weight of drake and duck is 4.5 kg to 6.4 kg and 2.2 to 3.1 kg,
respectively.

Fig. 1.12: Muscovy Duck

Source: http://upload.wikimedia.org/wikipedia/commons/8/85/Muscovy-duck-2.jpg

Pekin: It is originated in China and its white variety is most popular for meat
purpose. It has creamy white plumage, yellow flesh, long, broad and deep
body with bills and legs deep orange in colour (Fig.1.13). The white Pekin
attains 2.2 to 2.5 kg body weight in 7 weeks of age with a feed conversion
ratio of 1:1.26-3.0 kg. It lays around 160 eggs per bird per year. The standard
weight of drake and duck is 4.5 and 3.6 kg, respectively.

Fig. 1.13: White Peckin

1.3.3 Emu
The emu is another avian species, which has almost similar scope like Ostrich in
India (Fig. 1.14). It is a heavy bird, weighing about 30-40 kg. Its egg weight is
about 600 to 800 g. The meat is tasty and feathers are in great demand in international
market. The emu oil is a natural product, which has been used for thousands of 15
Biology of Poultry years for the treatment of muscular and arthritic pain. Beauty and body care products
with emu oil are now available abroad. There is no specific breed of emu available
in India.

Fig. 1.14: Emu

1.3.4 Geese
Sebastopol is the oldest domesticated breed. Heavy breeds of geese will have broad,
flat back, deep, full rounded breast, and long body (Fig. 1.15). Sebastopol, Chinese,
Egyptian and Canada geese are ornamental in addition to being productive; the
latter is still semi-domesticated. Tufted Roman geese have a characteristic cylindrical
tuft on their crown. Saddleback Pomeranian, on the other hand, is distinguishable
by the dark markings on the head. Pilgrim geese are unique for sex-linked plumage
which helps sex differentiation at hatch. Egyptian geese are the smallest of all the
breeds and have a characteristic aggressive character.
Male geese are known as ganders and the females are called geese. In India, Brown-
Backed and White geese are found.

Fig. 1.15: Geese

1.3.5 Guinea Fowl
These birds derive their name from Guinea, a part of the West Coast of Africa. The
domestic guinea fowls descended from one of the wild species of Africa and they
have been domesticated for centuries, the ancient Greeks and Romans were known
to have raised them as table birds. They make their characteristic sound whenever
16 anyone or anything moves in their vicinity. Hence, they also act as “Watch birds”!
 Breeds, Varieties and Strains

Fig. 1.16: Guinea Fowl

The guinea fowls (Fig. 1.16) are referred by different names like “chatra” in Haryana,
Pakistan, Punjab, and Rajasthan, as “Titar” and “Chine Murgi” in Bangladesh and
West Bengal. Although this continent is not the natural habitat, India still has a large
population of guinea fowl, ranking third after chicken and duck. It is well adapted to
diverse agro-climatic conditions prevailing in arid and semi-arid regions. It is also
accepted by the marginal farmers as well as other vulnerable groups as small-scale
poultry enterprise and are being raised under free-range in the states of Madhya
Pradesh, Punjab, Uttar Pradesh and some other parts of India.
There are three important varieties of domesticated guinea fowl namely: Lavender,
Pearl and White. The guinea fowl meat is tender but dark in colour. The guinea fowl
is a seasonal breeder and lays eggs between March and September.

1.3.6 Quail
The quail production is an ideal alternative to boost poultry production in rural India.
Its farming in villages will also enhance the availability of animal protein in village and
thus solving the problem of malnutrition in villages. In India, quail is commonly popular
as “Bater”. Quail meat and eggs are table delicacy; contain less fat and more calcium.
It is a profitable enterprise in a shorter duration of time and low capital investment
proposition.

Female
Male

Fig. 1.17: Japanese Quail (Male and Female)

In India, the species of Japanese quail was introduced by the Central Avian Research
Institute (CARI), Izatnagar, Bareilly (Uttar Pradesh) during 1974-76 by importing
them from USA (Fig. 1.17). It has now spread to Central Govt. Poultry Organizations
also. The females (150-180 g) are heavier than males (120-130 g). The meat type
quails are ready for sale at about 5 weeks of age and meat is very delicious. The egg
type quails come into production at 5-6 weeks of age and reach their peak production
by 9-10 weeks of age. The average production touches more than 250 eggs per
quail per year. The average weight of an egg is 10 g and its chick weight on hatching
is about 6-7 g.

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Biology of Poultry 1.3.7 Turkey
Have you ever seen a turkey? This is how it looks (Fig. 1.18):

Male
Female

Fig. 1.18: Turkey (Male and female)

The turkeys originated from Central and Northern America and were domesticated
about 300 years ago by the Europeans colonized in North America. Among the
various poultry species, the turkey is reared mainly for meat purpose. This farming is
almost non-existent in India. Small flocks are available at some of the Agricultural
Universities and CARI for research and development purpose only. The turkey
farming has a greater potential in India as its farming will help in accelerating the
poultry meat production and may bridge the gap between demand and supply of
poultry meat. Since the turkey are bigger in size, cut-up parts of turkey meat can be
marketed in various attractive packaging suited to the individual consumer.
Turkeys are primarily raised for meat and most popular varieties are Broad-breasted
Bronze, White Holland and Beltsville Small White. Turkey egg (Fig. 1.19) has
characteristic brown speckles (marks).

Fig. 1.19: Turkey egg

Weight of adult toms (male turkey) recorded is 7.3 to 10.0 kg (Beltsville and Royal
Palm), 10.4 to 15.0 kg (Narragansett, Black, Slate and Bourbon) and 11.4 to 16.3
kg (Bronze and White Holland); corresponding values in case of adult hens (female)
is 4.5 to 5.4 kg, 6.4 to 8.2 kg, and 7.3 to 9.1 kg, respectively.
Some of the important varieties of Turkey are as follows:
Beltsville White: It is a medium sized turkey having white feathers (Fig. 1.20).
They produce more eggs compared to Broad Breasted Bronze and therefore
included in breeding programmes. The toms will be weighing 10-12 kg at
18 maturity and hens 7-8 kg.
 Breeds, Varieties and Strains

Fig. 1.20: Beltsville White Fig. 1.21: Broad Breasted Bronze

Broad Breasted Bronze: It is the most popular and heaviest variety of turkey.
As the name indicates, it is having a broad and prominent chest region and
bronze coloured feathers (Fig. 1.21). The males and females at maturity weigh
15-18 kg and 12-13 kg, respectively. Most of the present day hybrid turkeys
are crosses of different strains of Broad Breasted Bronze or Beltsville White.
One of the common hybrid turkeys popular in North America is Nicholas Turkey.
It is the cross of the above two.
White Holland: It is a popular variety of turkey most commonly found in
European countries. It is bred and developed in Holland after importing several
varieties from North America. They are also used as crosses.

Check Your Progress 3

Note: a) Use the space given below for your answers.
b) Check your answer with those given at the end of the unit.
1) Name important breeds of egg and meat type ducks.
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2) Name some important varieties of Turkey.
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3) ..................................., ...................................and ................................... are
the three important varieties of domesticated guinea fowl.

19
Biology of Poultry
Activity 2
Survey your area and collect information on different types of poultry birds
other than chicken being reared. Identify the breed/variety of duck, turkey
and guinea fowl being reared, if any.
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1.4 LET US SUM UP

The domestication of poultry seems to have been undertaken in the south-east Asia.
Jungle fowls are the ancestors for the present day poultry breeds. There are four
known species of wild fowl and they belong to the same genus “Gallus” meaning a
cock. During the past two centuries more than 300 pure breeds and varieties of
chicken have been developed. However, few have survived commercialization and
therefore are used by modern chicken breeders. Breed refers to a group of bird that
have similar body shape and conformation, they breed true to the type and are
descended from common ancestry. Classification of chickens based on the place of
origin is currently internationally accepted classification of chicken. Some of the
important breeds of chicken are New Hampshire, Rhode Island Red, Plymouth
Rock and Leghorn. The common breeds of ducks are Khaki Campbell, Indian
Runner and Muscovy. There are three important varieties of domesticated guinea
fowl namely: Lavender, Pearl and White. Turkeys are primarily raised for meat and
most popular varieties are Broad-breasted Bronze, White Holland and Beltsville
Small White.

1.5 GLOSSARY
Barred : Marked with stripes or bands.
Breed : Group of birds that have similar body shape
and conformation, they breed true to the type
and are descended from common ancestry.
Buff : A brownish-yellow colour.
Carriage : manner of carrying the head and body.
Hen-housed Egg Production : Average number of eggs produced divided
by number of hens housed at the beginning of
laying period multiplied by 100.
Heterozygosity : Dissimilar.
Homozygosity : Similar.
Hybrid : An individual that is the offspring (young one)
of two parents that differ in one or more
inheritable characteristics, especially the
offspring of two different breeds/varieties of
the same species or the offspring of two
20 parents belonging to different species.
Hybrid Vigour : The tendency of a crossbred bird or animal Breeds, Varieties and Strains
to have qualities superior to those of either
parent.
Mottled : Having spots or patches of colour.
Plumage : The covering of feathers on a bird.
Serrated : Having a saw-toothed edge or margin notched
with tooth like projections.
Species : A group of individuals having some common
characteristics or qualities. A group of closely-
related and inter-breeding living beings.
Speckled : Having a pattern of dots.
Sterile : Not capable of reproducing or incapable of
producing offspring (young ones); not
producing offspring.
Strain : A group of bird within a variety bearing the
name of a place or person connected and
produced by a breeder.
Variety : Subdivision of a breed distinguished either by
plumage colour or comb type.

1.6 SUGGESTED FURTHER READING

Jull, M.A. 1982. Poultry Husbandry, Tata McGraw-Hill Publishing Company Ltd.,
New Delhi.
Prasad, J. 2005. Poultry Production and Management, Kalyani Publishers, New
Delhi.
Saxena, H.C. and Ketelaars, E.H. 2000. Poultry Production in Hot Climatic
Zones, Kalyani Publishers, New Delhi.
Singh, R.A. 1985. Poultry Production, Kalyani Publishers, New Delhi.
Sreenivasaiah, P.V. 1987. Scientific Poultry Production, 1st Edition, IBH
Prakashana, Bangalore.

1.7 REFERENCES
Bell, D.C and Weaver (Jr) W.D. 2002. Commercial Chicken Meat and Egg
Production, Kluwer Academic Publishers.
Das, S.K. 2006. Poultry Production, CBS Publishers and Distributors, New Delhi.
Jull, M.A. 1982. Poultry Husbandry, Tata McGraw-Hill Publishing Company Ltd.,
New Delhi.
Nesheim, M.C., Austic, R.E. and Card, L.E. 1979. Poultry Production, Lea and
Febiger, Philadelphia, USA.
Oluyemi, J.A. and Roberts, F.A. 1979. Poultry Production in Warm Wet Climates,
Macmillan Press Ltd., London, UK.
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Biology of Poultry Prasad, J. 2005. Poultry Production and Management, Kalyani Publishers, New
Delhi.
Saxena, H.C. and Ketelaars, E.H. 2000. Poultry Production in Hot Climatic
Zones, Kalyani Publishers, New Delhi.
Singh, R.A. 1985. Poultry Production, Kalyani Publishers, New Delhi-Ludhiana.
Sreenivasaiah, P.V. 1987. Scientific Poultry Production, 1st Edition, IBH
Prakashana, Bangalore.
Sreenivasaiah, P.V. 2006. Scientific Poultry Production - A Unique
Encyclopaedia, 3rd revised and enlarged edition, International Book Distributing
Co., Lucknow.

1.8 ANSWERS TO CHECK YOUR PROGRESS

Check Your Progress 1
1) Jungle fowls.
2) Domestication of poultry seems to have been undertaken in the South-East
Asia. By 1000 BC, the chickens were brought to India and later on, they
spread to north, westwards and reached Greece by 525 BC. By the beginning
of the Christian era, the birds were already popular in West Asia and East
Europe, then gradually reached Australia, Japan, South Africa, USA and USSR.
Check Your Progress 2
1) Breed generally refers to a group of birds with the following characters:
Each bird looks similar to one another (similar in shape and conformation),
Birds hatched out from eggs produced by birds which are similar to look
at (descended from common ancestry), and
When they are mated among themselves, produce young ones which will
look exactly like parents (breed true to type).
Ex: New Hampshire, Plymouth Rock, Leghorn etc.
For easy understanding, breed refers to a group of bird that have similar body
shape and conformation, they breed true to the type and are descended from
common ancestry.
Within a breed, a sub-group which differ either in comb shape or plumage
colour or both is referred to as “Variety”. You might be aware that even in
rice, we have varieties like Basmati, Sona etc.
Ex: Plymouth Rock (White/Barred), Cornish (White/Red) etc.
Within a variety, another sub-group may be developed by a breeder with a
specific desired characteristic is called “Strain”.
Ex: Babcock strain of Single comb White Leghorn.
2) Common egg-type chicken (strains of Single comb White Leghorn):
Babcock, Bovans, BV-300, Dekalb, ISA, Euribrid, HH-260, Hyline, Keystone,
Lohmann and H & N Nick chick.
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 Common meat-type hybrid chicken (hybrids with White and/or Red Cornish Breeds, Varieties and Strains
as male line White Plymouth Rock and/or New Hampshire as the female line:
Anak-2000, Arbor Acres, Cobb, Hub chicks, Hubbard, Hybro Ross, Steggles,
Lohmann, Pilch, Starbro, Marshall, Peterson, Samrat-2000 and Tegel.
Check Your Progress 3
1) Khaki Campbell and Indian Runner are egg type ducks. Whereas, the Aylesbury,
Muscovy and Pekin are meat type ducks.
2) Beltsville White and Broad Breasted Brown are the two important varieties of
Turkey.
3) Lavender, Pearl and White.

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