Poultry Production

Poultry are raised for their meat and eggs, and are an important source of edible animal protein. Poultry meat accounts for 30% of global meat consumption. The worldwide average per capita consumption of poultry meat has nearly quadrupled since the 1960s (11 kg in 2003 compared with 3 kg in 1963)
Meat: The meat is rich in proteins and is a good source of phosphorus and other minerals, and of B-complex vitamins. Poultry meat contains less fat than most cuts of beef and pork. Poultry liver is especially rich in vitamin A. It has a higher proportion of unsaturated fatty acids than saturated fatty acids. This fatty acid ratio suggests that poultry may be a more healthful alternative to red meat.
Eggs: Chicken eggs are widely used in many types of dishes, both sweet and savory, including many baked goods. In 2009, an estimated 62.1 million metric tons of eggs were produced worldwide from a total laying flock of approximately 6.4 billion hen.