POULTRY FARMING

raising of birds domestically or commercially, primarily for meat and eggs but also for feathers. Chickens, turkeys, ducks, and geese are of primary importance, while guinea fowl and squabs are chiefly of local interest. This article treats the principles and practices of poultry farming. For a discussion of the food value and processing of poultry products, see the article egg. Additional reading Domestic fowl production is covered by Stuart Banks, The Complete Handbook of Poultry-Keeping (1979); Richard E. Austic and Malden C. Nesheim, Poultry Production, 13th ed. (1990); and Homer Patrick and Philip J. Schaible, Poultry: Feeds and Nutrition, 2nd ed. (1980). The Editors of the Encyclopdia Britannica