Poultry is known as an animal with wings that can be domesticated with great ease. The breeding of this type of animal is applied to provide food either for its meat or for the products it generates, for example eggs; According to their habitat, these animals have two groups in terms of classification: galliforms such as chickens, roosters, hens, turkeys, among others, and Anseriformes where aquatic birds such as geese, ducks, and fins enter. Within poultry are also included pigeons, ostriches, quail, pheasant, peacocks, among many more.
When consuming a poultry all its body parts can be edible, however there are different areas that have a greater preference for the public according to the fact that they have more meat, such as: the pectoral area or "breast", muscles of the lower limbs also known as "thighs"; To a lesser extent the upper extremities "wings", the neck or " neck ", the legs and viscera that are united under the name of "giblets" are consumed, among other areas where the bird is consumed in its entirety under any recipe: smoked, roasted, fried, in soup and served with infinite contours.
Most of the birds raised in a pen are those that do not have a long flight or are not flying in any context, this is because their pectoral muscles do not have enough strength to sustain the momentum of flight; The oxygen-transporting protein known as " myoglobin " also plays an important role here. It is responsible for transporting this molecule to the muscles so that they develop more energy. Flightless birds have it in very low amounts. Poultry meat is poorly pigmented or whitish; especially those sections that are highly oxygenated such as the breast, while in areas where there is a lot of pigmentation they are a little darker if a comparison is made, for example: the lower extremities (thighs) and the upper extremities (wings) that have little mobility and little oxygenation for the aforementioned.
