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APT 1 Poultry Production and Management
Laboratory !ercise No"__
The Poultry Species
Introduction
C#ic$en is only one o% t#e grou&s o% birds t#at constitute t#e &oultry
s&ecies" T#ere are ot#er $inds o% &oultry s&ecies t#at contribute and add
'ariety to t#e economic re(uirement o% man"
Learning Objectives
At t#e end o% t#is e!ercise) t#e student must be able to*
1" +denti%y t#e &oultry s&ecies currently raised at t#e National S,ine and
Poultry -esearc# and De'elo&ment Center .ureau o% Animal +ndustry
DA) Tiaong) /ue0on1
2" Describe t#e di3erent c#aracteristics and %eatures o% 'arious s&ecies o%
&oultry at t#e National S,ine and Poultry -esearc# and De'elo&ment
Center .ureau o% Animal +ndustry DA) Tiaong) /ue0on1 and
4" Di3erentiate t#e ty&es o% c#ic$ens and duc$s raised at t#e National
S,ine and Poultry -esearc# and De'elo&ment Center .ureau o%
Animal +ndustry DA) Tiaong) /ue0on"
Materials
Pen) &a&er and &oultry s&ecies
Methodology
T#e class ,ill 'isit t#e NSP-DC located in 5m 161) .rgy" Lagalag)
Tiaong) /ue0on to obser'e t#e 'arious s&ecies o% &oultry being raised in t#e
center" A gross obser'ation o% t#e a&&earance o% 'arious s&ecies 7c#ic$ens)
duc$s) geese) etc"8 ,ill be done"
Reference
Laboratory Manual in Animal Science 140 Poultry production, Dagaas, C.., ADSC,
C!A, "PL#, College, Laguna.
Student Worksheet
APT 1 Poultry Production and Management
Laboratory !ercise No"__
1" 9ill u& t#e %ollo,ing ,it# in%ormation based on your obser'ations during
t#e tour at t#e NSP-DC .A+ DA) Lagalag) Tiaong) /ue0on"
Species of Poultry
specify!
breeds"types#etc$%
Major &istinguishi
ng
'haracterist
ics
'o(b
type"'harac$
features
Shank color Plu(age
color"
pattern
)ody
confor(ation
'hicken
gg ty&e
Meat ty&e
Dual &ur&ose
9ancy ty&e
&uck
Musco'y
Mallard*
Pateros
Pe$in
:t#ers 7s&eci%y8
*eese
Turkey
Others 7s&eci%y8
2" Ma$e a library re&ort on some im&ortant in%ormation regarding t#e
%ollo,ing s&ecies o% &oultry"
Note: You may opt to research the required information in the internet.
Species Scienti+c
,a(e
-ve$ Mature
Weight
-ge at Se.ual
Maturity
Length of
Production
Period
'hicken
Meat ty&e
gg ty&e
&uck
Musco'y
Mallard
/uail
Pigeon
*eese
Turkey
*uinea fo0l
Ostrich
Note: Each exercise should be submitted for grading every week. The complied
bound report is required at the end of the semester.
S1PPL2M2,T-R3 ,OT2S
C#ic$ens ,ere t#e ;rst domesticated some <666 years ago" T#ey are
t#e ;rst to be tamed among t#e di3erent &oultry s&ecies 7Nara# et al")1==>8"
C#ic$ens ,ere t#e ;rst used %or entertainment and %or religious &ur&oses"
?o,e'er) im&ro'ements ,ere continuously made to satis%y t#e needs or
re(uirements o% man %or %ood 7meat and eggs8
C#ic$ens belong to t#e P#ylum @ertebrata) Class A'es and :rder
Aalli%ormes under t#e %amily P#asianidae and Aenus Aallus) S&ecies Aallus
Domesticus"
T#e c#ic$enBs body is co'ered ,it# %eat#ers as ,ell as scales %ound in
t#e lo,er e!tremities" T#ey #a'e tail %eat#ers t#at cross 'ertically" A large
'asculari0ed tissue is %ound on its #ead ,#ic# is a distincti'e c#aracteristic"
C#ic$ens are terrestrial in nature"
T#e P#ili&&ine &oultry industry com&rise mainly o% c#ic$en" +t is t#e
most &o&ular s&ecies raised %or meat and egg &roduction" Commercial broiler
and layer %arms are) in general) 'ertically integrated ,it# large scale)
tec#nologically ad'anced and geogra&#ically concentrated &roduction units
7?uiCS#ung C#ang) et al")26648"
:n t#e ot#er #and) nati'e c#ic$ens and duc$s are &roduced mostly by
geogra&#ically and tec#nologically more di'erse bac$yard small#olders"
.ac$yard &roduction o% nati'e c#ic$ens and duc$s in t#e country accounted
%or more t#an D6E and F>E) res&ecti'ely %or t#e year 2662 7.AS 26648"
Duc$s are t#e second most &o&ular &oultry industry in t#e country" T#e
industry is based on egg &roduction" +ts &o&ularity is due to its uni(ue
&rocessed duc$ egg &roduct called balut or embryonated egg as ,ell as itlog
na maalat or salted egg"
Today duc$ meat) locally $no,n as $inulob na iti$, is also becoming
&o&ular es&ecially in areas ,ere duc$ &roduction is #ig#" Alt#oug# t#ere are
some meatCty&e duc$s being raised) t#e maGority o% duc$ meat locally
a'ailable is a byC&roduct o% egg &roduction) deri'ed mainly %rom e!cess
males and s&ent duc$ #eans" Conse(uently) t#e meat (uality is not #ig#"
Culled duc$s are suitable %or ma$ing traditional 9ili&ino dis#es) usually #ig#
seasoned and dee& %ried" As a result) consumers still &re%er c#ic$en meat"
T#ere are t,o commonly $no,n duc$ s&ecies in t#e country) t#e
Mallard duc$s 7eggCty&e and meatCty&e8) and t#e Musco'y duc$s 7meatCty&e
duc$s8" .ot# are a(uatic in nature" T#us) t#ey lo'e to s,im in &onds and
la$es" Mallard duc$s belong to t#e tribe Anatini ,#ile Musco'y duc$s belongs
to Cairinini" .ot# s&ecies belong to t#e :rder Ansero%ormes) SubCorder
Anseres) 9amily Anatidae and SubC%amily Anatinae"

Reference
Laboratory Manual in Animal Science 140 Poultry production, Dagaas, C.., ADSC, C!A,
"PL#, College, Laguna
S:HT?-N LHI:N STAT HN+@-S+TY
T+A:NA CAMPHS
Lagalag) Tiaong) /ue0on
June 1>) 2612
&R$ R2,2 '$ S-,TI-*O
Center C#ie%
National S,ine and Poultry -esearc# and De'elo&ment Center
Lagalag) Tiaong) /ue0on
Dear Sir*
AreetingsK
T#e Di&loma in Agricultural Tec#nology + students 7Sections . and A8 enrolled
in -PT 4 5 Poultry Production and Manage(ent under t#e su&er'ision o%
t#e undersigned ,ould li$e to conduct a laboratory e!ercise entitled L The
oultry !peciesM on June 1N) 2612) Monday at 2*66 &m and June 26) 2612)
Oednesday at =*66 am) in your center" +n t#is acti'ity) t#e students are
e!&ected to become %amiliar ,it# t#e di3erent c#aracteristics and %eatures o%
'arious s&ecies o% &oultry"
+n connection ,it# t#is) ,e are as$ing your &ermission to allo, us conduct
t#e said acti'ity and also %or t#e assistance and su&er'ision o% your sta3"
T#an$ you 'ery muc#"
-es&ect%ully yours)
'-RL )$ MO,T2R23
SubGect +nstructor
Noted*
&R$ W2,'2SL-O S$ &1R-,T2
Cam&us Director