ABSTRACT
Domestic chicken (Gallus domesticus) is one of the extensively studied avian species for the production of highly nutritious proteinous foods in the form of eggs and flesh. At present several kinds of layers producing more than 300 eggs annually and broiler strains finishing in 5–6 weeks are available in almost all countries. In the modern Bharat even strict vegetarian families have permitted egg eating to younger generation. Economic and food value of chicken is the principal part of this book. In this chapter biological aspect of the bird has been presented.
