Domestic fowl
When poultry is called by the people for their utility or pleasure half -bred and kept birds that through domestication emerged from wild birds. Domestic fowl include chickens , ducks , geese , turkeys, and guinea fowl .
Depending on the type and intensity of use poultry is also known as commercial poultry , poultry or Fowl referred.
In the kitchen, domestic poultry is divided into fat poultry (goose, duck) and lean poultry (chicken, turkey). The fat content is decisive . Ducks and geese are water birds that, compared to other poultry species, have a thicker layer of fat to protect them from the cold water.
Term expansion
In addition to the introductory definition, the domestic pigeon also belongs to the domestic fowl , depending on the system .
In Article 2 of the Commission decision of 6 September 2006 on protective measures in intra-Community trade in domestic poultry intended for the replenishment of game stocks (2006/605 / EC), domestic poultry is defined very broadly. The definition names "chickens, turkeys, guinea fowl, ducks, geese, quails, pigeons, pheasants, partridges and ratites that are raised or kept in captivity for breeding purposes, for the production of meat or eggs for consumption or to increase wild populations." and also includes the ornamental poultry .
The African ostrich is actually one of the "exotic types of meat", but with increasing distribution it is also counted as domestic or wild fowl .
literature
- Bruno Dürigen : Poultry farming. Parey, Berlin 1886 archive.org
Individual evidence
- ^ Federal Statistical Office: List of goods for foreign trade statistics . 01.02. 2013.
- ↑ Fat poultry. In: Lebensmittellexikon.de , Frank Massholder.
- ↑ Gerald Rimbach, Jennifer Möhring, Helmut F. Erbersdobler: Food and goods knowledge for beginners. Springer, 2010, ISBN 978-3-642-04485-4 , p. 70.
- ↑ Decision of the Commission of September 6, 2006 on protective measures in the case of intra-Community trade in domestic poultry, which is intended to increase game populations (2006/605 / EC). (PDF) In: http://eur-lex.europa.eu , / accessed on May 17, 2013.
- ↑ Hans-Joachim Rose (arrangement), Ralf Frenzel (ed.): Kitchen Bible. Encyclopedia of Culinary Studies. Tre Torri, Wiesbaden 2007, ISBN 978-3-937963-41-9 .