Editing Poultry (section)

==Poultry as food==
{{See also|Chicken as food|Duck as food|Goose as food|Turkey as food}}

===Trade===
[[File:HK Central 結志街 Gage Street market 雞蛋 Chicken n 鴨蛋 Duck Eggs on sale March-2012.jpg|thumb|Chicken and duck eggs on sale in Hong Kong]]
Poultry is the second most widely eaten type of meat in the world, accounting for about 30% of total meat production worldwide compared to [[pork]] at 38%. Sixteen billion birds are raised annually for consumption, more than half of these in industrialised, factory-like production units.<ref name="sciencenews.org">Raloff, Janet. [http://www.sciencenews.org/blog/food-for-thought/global-food-trends Food for Thought: Global Food Trends]. Science News Online. May 27, 2003.</ref> Global broiler meat production rose to 84.6 million tonnes in 2013. The largest producers were the United States (20%), China (16.6%), Brazil (15.1%) and the European Union (11.3%).<ref>{{cite web |url=http://www.thepoultrysite.com/reports/?id=1788 |title=USDA Livestock & Poultry: World Markets & Trade |date=April 30, 2013 |publisher=The Poultry Site |access-date=February 24, 2014 |archive-url=https://web.archive.org/web/20140227185757/http://www.thepoultrysite.com/reports/?id=1788 |archive-date=February 27, 2014 |url-status=dead }}</ref> There are two distinct models of production; the European Union [[supply chain]] model seeks to supply products which can be traced back to the farm of origin. This model faces the increasing costs of implementing additional food safety requirements, welfare issues and environmental regulations. In contrast, the United States model turns the product into a commodity.<ref>{{cite journal |author1=Manning, Louise |author2=Baines, R. N. |author3=Chadd, S. A. |year=2007 |title=Trends in the global poultry meat supply chain |journal=British Food Journal |volume=109 |issue=5 |pages=332–342 |doi=10.1108/00070700710746759 }}</ref>

World production of duck meat was about 4.2 million tonnes in 2011 with China producing two thirds of the total,<ref name=DuckGoose>{{cite web |url=http://www.thepoultrysite.com/reports/?id=3234 |title=USDA International Livestock & Poultry: World Duck, Goose and Guinea Fowl Meat Situation |date=December 19, 2013 |publisher=The Poultry Site |access-date=March 9, 2014 |archive-date=June 29, 2017 |archive-url=https://web.archive.org/web/20170629181151/http://www.thepoultrysite.com/reports/?id=3234 |url-status=dead }}</ref> some 1.7 billion birds. Other notable duck-producing countries in the Far East include Vietnam, Thailand, Malaysia, Myanmar, Indonesia and South Korea (12% in total). France (3.5%) is the largest producer in the West, followed by other EU nations (3%) and North America (1.7%).<ref name=Cherry/> China was also by far the largest producer of goose and guinea fowl meat, with a 94% share of the 2.6 million tonne global market.<ref name=DuckGoose/>

Global egg production was expected to reach 65.5 million tonnes in 2013, surpassing all previous years.<ref name=Trend>{{cite web |url=http://www.thepoultrysite.com/articles/2653/global-poultry-trends-world-egg-production-sets-a-record-despite-slower-growth |title=Global Poultry Trends: World Egg Production Sets a Record Despite Slower Growth  |date=January 16, 2013 |publisher=The Poultry Site |access-date=February 24, 2014}}</ref> Between 2000 and 2010, egg production was growing globally at around 2% per year, but since then growth has slowed down to nearer 1%.<ref name=Trend/> In 2018, egg production reached 76.7 million tonnes, a huge 24% growth since 2008.<ref>{{Cite web |date=2020-06-19 |title=Global Egg Production Continues to Grow |url=https://www.internationalegg.com/resource/global-egg-production-continues-to-grow/ |access-date=2024-01-21 |website=International Egg Commission |language=en-GB}}</ref>

===Cuts of poultry===
[[File:MIN Rungis volaille.jpg|thumb|In the poultry pavilion of the [[Marché d'Intérêt National de Rungis|Rungis International Market]], France]]
Poultry is available fresh or frozen, as whole birds or as joints (cuts), bone-in or deboned, seasoned in various ways, raw or ready cooked.<ref name=FeedCo/> The meatiest parts of a bird are the [[flight]] [[muscle]]s on its chest, called "breast" meat, and the [[walking]] muscles on the [[leg (anatomy)|leg]]s, called the "thigh" and "drumstick". The wings are also eaten ([[Buffalo wing]]s are a popular example in the United States) and may be split into three segments, the meatier "drumette", the "wingette" (also called the "flat"), and the wing tip (also called the "flapper").<ref name=FeedCo>{{cite web |url=http://www.feedcousa.com/poultrymeatcuts.htm |title=Poultry meat cuts |publisher=FeedCo USA |access-date=March 1, 2014 |archive-url=https://web.archive.org/web/20130430031413/http://www.feedcousa.com/poultrymeatcuts.htm |archive-date=April 30, 2013 |url-status=dead |df=mdy-all }}</ref><ref>{{cite web |url=http://www.chow.com/food-news/105062/america-youre-getting-two-thirds-of-the-chicken-wing/ |title=America, You're Getting Two-Thirds of the Hot Wing |access-date=April 3, 2014 |archive-date=September 7, 2015 |archive-url=https://web.archive.org/web/20150907193642/http://www.chow.com/food-news/105062/america-youre-getting-two-thirds-of-the-chicken-wing/ |url-status=dead }}</ref> In Japan, the wing is frequently separated, and these parts are referred to as 手羽元 (''teba-moto'' "wing base") and 手羽先 (''teba-saki'' "wing tip").<ref>{{cite book |title=日本料理用語辞典 (英文): Ingredients & Culture |last=Hosking |first=Richard|year=1996 |publisher=Tuttle Publishing |isbn=978-0-8048-2042-4 |page=156 |url=https://books.google.com/books?id=1avA7zEYCQ0C&q=teba-moto+teba-saki&pg=PA156 }}</ref>

Dark meat, which avian [[myologist]]s refer to as "red muscle", is used for sustained activity—chiefly walking, in the case of a chicken. The dark color comes from the protein [[myoglobin]], which plays a key role in oxygen uptake and storage within cells. White muscle, in contrast, is suitable only for short bursts of activity such as, for chickens, flying. Thus, the chicken's leg and thigh meat are dark, while its breast meat (which makes up the primary flight muscles) is white. Other birds with breast muscle more suitable for sustained flight, such as ducks and geese, have red muscle (and therefore dark meat) throughout.<ref>{{cite web|url=http://dwb.unl.edu/teacher/nsf/c10/c10links/www.fsis.usda.gov/oa/pubs/mpcolor.htm |title=The color of meat and poultry |date=May 1, 2000 |publisher=USDA: Food Safety and Inspection Service |access-date=March 1, 2014 |url-status=dead |archive-url=https://web.archive.org/web/20130607080043/http://dwb.unl.edu/Teacher/NSF/C10/C10Links/www.fsis.usda.gov/oa/pubs/mpcolor.htm |archive-date=June 7, 2013 }}</ref> Some cuts of meat including poultry expose the microscopic regular structure of intracellular [[Myofibrils|muscle fibrils]] which can [[diffraction|diffract]] light and produce [[iridescent]] colors, an optical phenomenon sometimes called [[structural colouration|structural coloration]].<ref name=foods>{{cite journal | year=2013 | author=Martinez-Hurtado, J. L. | title=Iridescence in Meat Caused by Surface Gratings | journal=Foods | volume=2 | pages=499–506 |doi=10.3390/foods2040499 | issue=4| hdl=10149/597186 | pmc=5302279 | pmid=28239133| doi-access=free }}</ref>