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Focus on... Poultry
- Poultry is the term used to describe any bird kept for the use of its feathers, eggs or meat
- The most common poultry birds are chickens, turkeys and ducks, but geese, guinea fowl, pheasants and even ostriches and emus are also domesticated for the same reasons
- Behind beef, at 38%, poultry is the second most widely eaten meat in the world, accounting for around 30% of all worldwide meat production
- Chickens were first raised to be used as food in Southeast Asia thousands of years ago and the chickens we eat nowadays are descendants of a species known as the Red Junglefowl
- The main parts of any poultry bird that are eaten are the breasts, legs and wings
- There are more chickens in the world than any other type of bird
- Chicken can be cooked in many ways, from being chopped up and used in a stir fry, minced down for sausages, cooked on the bone in a curry or roasted whole
- In the UK, a poussin is a chicken younger than 28 days old. Older birds are generally classified as either small, medium or large
- A chicken's heart can beat up to 315 times per minute
- Eggs are high in protein, vitamins and minerals; one chicken gg contains around 70 calories
- China produces around 160 billion eggs per year
- In Britain, we eat around ten billion per year
- An Ostrich egg can take up to an hour to boil and one is equivalent to about 24 chicken eggs
- One thing we're still not sure of is the answer to the question of which came first - the chicken or the egg?
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