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| poultry description |
Poultry is a category of domesticated birds kept by humans for the purpose of collecting their eggs, or killing for their meat and/or feathers. These most typically are members of the superorder Galloanserae (fowl), especially the order Galliformes (which includes chickens, quails and turkeys) and the family Anatidae (in order Anseriformes), commonly known as "waterfowl" (e.g. domestic ducks and domestic geese). Food features:Poultry also includes other birds which are killed for their meat, such as pigeons or doves or birds considered to be game, like pheasants. Poultry comes from the French/Norman word, poule, itself derived from the Latin word Pullus, which means small animal. Place of origin: Nutrition: Dietotherapy function:The meatiest parts of a bird are the flight muscles on its chest, called breast meat, and the walking muscles on the first and second segments of its legs, called the thigh and drumstick, respectively. |
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