Poultry Diseases

Poultry are a diverse group of species of birds that are raised primarily for meat and eggs but sometimes for feathers, skin and oil also such as ratites. These species comprise of chickens, turkeys, ducks, geese, pheasants, quail, squabs (young pigeons), Guinea fowl, partridges and ratites (ostrich, rhea and emu). Knowledge about the type of birds, their anatomy and how they are managed helps one to understand the type and kind of diseases different birds are susceptible. In certain types of bird species that are raised for egg production or meat, such as commercial poultry, infectious diseases can spread rapidly among birds housed in a confined space. Poultry can also be raised in small numbers as backyard flocks for eggs and meat, as hobby and pet birds. Their numbers are increasing rapidly. They are often exposed to natural elements and are often not vaccinated, may lack proper nutrition and lax biosecurity that can lead to frequent viral, bacterial, parasitic and nutritional diseases. Backyard poultry can also be a source of diseases to the commercial poultry. In addtion to the different management practices that are used for raising poultry, genetics and nutrition play a significant role in the initiation and outcome of a disease. There is also increased demand for poultry raised as antibiotic free and organic which can lead to unintended consquences. These outlines on prevention and differential diagnoses of diseases in poultry.