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The Poultry Club Standards. Containing a complete description of all the recognised varieties of fowls, third edition. London: Cassell, 1905. Sidney Hubert Lewer, Lewis Wright. Wright's Book of Poultry. Revised and edited in accordance with the latest Poultry Club standards by S. H. Lewer. London; Paris; New York; Melbourne: Cassell and Company ...
The cover of the 1930 edition. The American Standard of Perfection is the official book of breed standards of the American Poultry Association.It classifies and describes the standard physical appearance, coloring and temperament for many breeds of poultry recognized in the United States, including chickens, ducks, turkeys, geese and guinea fowl, but not pigeons.
The Federal Meat Inspection Act of 1906 (FMIA) is an American law that makes it illegal to adulterate or misbrand meat and meat products being sold as food, and ensures that meat and meat products are slaughtered and processed under strictly regulated sanitary conditions. [1]
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Healthy poultry require a sufficient amount of protein and carbohydrates, along with the necessary vitamins, dietary minerals, and an adequate supply of water. [2] Lactose-fermentation of feed can aid in supplying vitamins and minerals to poultry. [3] Egg laying hens require 4 grams per day of calcium of which 2 grams are used in the egg.
It was set up in 1990 as the Scottish Quality Beef & Lamb Association to provide assurance to industry and consumers that animals produced for the food chain met certain standards. [3] In 2000 it was renamed to Quality Meat Scotland and in 2008 it was established on a statutory basis replacing the Meat and Livestock Commission .
The chicken breeds recognized by the American Poultry Association are listed in the American Standard of Perfection. They are categorized into classes: standard-sized breeds are grouped by type or by place of origin, while bantam breeds are classified according to type or physical characteristics.