Poultry


Poultry is known as that animal with wings that can be domesticated with great ease, the breeding of this type of animal is applied to provide food either for its meat or for the products it generates, for example eggs; According to their habitat, these animals have two groups in terms of classification: galliformes such as chickens, roosters, hens, turkeys, among others, and Anseriformes, where waterfowl such as geese, ducks, and the like enter. Within poultry are also included pigeons, ostriches, quail, pheasant, peacocks, among many more.

When consuming a poultry, all its body parts can be edible, however there are different areas that are preferred by the public according to the fact that they have more meat, such as: the chest area or “breast” , muscles of the lower limbs also known as “thighs”; To a lesser extent, the upper extremities “wings”, the neck or “neck”, the legs and viscera are consumed, which are united under the name of “offals”, among other areas where the bird is consumed in its entirety under any recipe: smoked, roasted, fried, in soup and accompanied by countless contours.

Most of the birds raised in a pen are those that do not have a long flight or are not flying in any context, this is because their pectoral muscles do not have enough strength to sustain the impulse of the flight; The oxygen-carrying protein known as “myoglobin” also plays an important role here, it is responsible for transporting this molecule to the muscles so that they develop more energy, flightless birds have it in very low quantities. Poultry meat has little or whitish pigmentation; especially those sections that are very oxygenated such as the breast, while in the areas where there is a lot of pigmentation they are a little darker if a comparison is made, for example: the lower limbs (thighs) and the upper limbs (wings) that have little mobility and little oxygenation due to the aforementioned.