Greylag gooseThe greylag goose or graylag goose (Anser anser) is a species of large goose in the waterfowl family Anatidae and the type species of the genus Anser. It has mottled and barred grey and white plumage and an orange beak and pink legs. A large bird, it measures between in length, with an average weight of . Its distribution is widespread, with birds from the north of its range in Europe and Asia migrating southwards to spend the winter in warmer places. It is the ancestor of most breeds of domestic goose, having been domesticated at least as early as 1360 BCE.
Cannibalism in poultryCannibalism in poultry is the act of one individual of a poultry species consuming all or part of another individual of the same species as food. It commonly occurs in flocks of domestic hens reared for egg production, although it can also occur in domestic turkeys, pheasants and other poultry species. Poultry create a social order of dominance known as pecking order. When pressure occurs within the flock, pecking can increase in aggression and escalate to cannibalism.
Domestic pigeonThe domestic pigeon (Columba livia domestica or Columba livia forma domestica) is a pigeon subspecies that was derived from the rock dove (also called the rock pigeon). The rock pigeon is the world's oldest domesticated bird. Mesopotamian cuneiform tablets mention the domestication of pigeons more than 5,000 years ago, as do Egyptian hieroglyphics. Research suggests that domestication of pigeons occurred as early as 10,000 years ago. Pigeons have held historical importance to humans as food, pets, holy animals, and messengers.
BroilerBreed broiler is any chicken (Gallus gallus domesticus) that is bred and raised specifically for meat production. Most commercial broilers reach slaughter weight between four and six weeks of age, although slower growing breeds reach slaughter weight at approximately 14 weeks of age. Typical broilers have white feathers and yellowish skin. Broiler or sometimes broiler-fryer is also used sometimes to refer specifically to younger chickens under , as compared with the larger roasters.
Red meatIn gastronomy, red meat is commonly red when raw (and a dark color after it is cooked), in contrast to white meat, which is pale in color before (and after) cooking. In culinary terms, only flesh from mammals or fowl (not fish) is classified as red or white. In nutritional science, red meat is defined as any meat that has more of the protein myoglobin than white meat. White meat is defined as non-dark meat from fish or chicken (excluding the leg or thigh, which is called dark meat).
CampylobacteriosisCampylobacteriosis is an infection by the Campylobacter bacterium, most commonly C. jejuni. It is among the most common bacterial infections of humans, often a foodborne illness. It produces an inflammatory, sometimes bloody, diarrhea or dysentery syndrome, mostly including cramps, fever and pain. The prodromal symptoms are fever, headache, and myalgia, which can be severe, lasting as long as 24 hours. After 1–5 days, typically, these are followed by diarrhea (as many as 10 watery, frequently bloody, bowel movements per day) or dysentery, cramps, abdominal pain, and fever as high as 40 °C (104 °F).
Turkey as foodTurkey meat, commonly referred to as just turkey, is the meat from turkeys, typically domesticated turkeys but also wild turkeys. It is a popular poultry dish, especially in North America and the United Kingdom, where it is traditionally consumed as part of culturally significant events such as Thanksgiving and Christmas respectively, as well as in standard cuisine. Turkeys are sold sliced and ground, as well as "whole" in a manner similar to chicken with the head, feet, and feathers removed.
Muscovy duckThe Muscovy duck (Cairina moschata) is a duck native to the Americas, from the Rio Grande Valley of Texas and Mexico south to Argentina and Uruguay. Feral Muscovy ducks are found in New Zealand, Australia, and in Central and Eastern Europe. Small wild and feral breeding populations have also established themselves in the United States, particularly in Florida, Louisiana, Massachusetts, the Big Island of Hawaii, as well as in many other parts of North America, including southern Canada.
Vent peckingVent pecking is an abnormal behaviour of birds performed primarily by commercial egg-laying hens. It is characterised by pecking damage to the cloaca, the surrounding skin and underlying tissue. Vent pecking frequently occurs immediately after an egg has been laid when the cloaca often remains partly everted exposing the mucosa, red from the physical trauma of oviposition or bleeding if the tissue is torn by her laying an egg. Vent pecking clearly causes pain and distress to the bird being pecked.
Rendering (animal products)Rendering is a process that converts waste animal tissue into stable, usable materials. Rendering can refer to any processing of animal products into more useful materials, or, more narrowly, to the rendering of whole animal fatty tissue into purified fats like lard or tallow. Rendering can be carried out on an industrial, farm, or kitchen scale. It can also be applied to non-animal products that are rendered down to pulp. The rendering process simultaneously dries the material and separates the fat from the bone and protein, yielding a fat commodity and a protein meal.
