guinea fowl


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guinea fowl

(gĭn`ē), common name for any of the seven species of gallinaceous birds of the family Numididae, native to Africa and Madagascar. The helmeted guinea fowl, Numida meleagris, from which the domesticated strains are descended, is typical of the family, with its bare head and neck, sleek body, smooth dark feathers dotted with white, and short tail. It is named for its bony casque. Guinea fowls are raised, mainly for their gamey flesh, in many parts of the world. Of the three domestic varieties (the pearl, the white, and the lavender), the purplish-gray colored pearl is the most common. The largest member of the family is the 24-in. (60-cm) vulturine guinea fowl, Acryllium vulturinum, found in tropical E Africa. Guinea fowls are extremely good runners and use this method, rather than flying, to escape predators. Guinea fowls are known to have been domesticated by the ancient Greeks and Romans. They are classified in the phylum ChordataChordata
, phylum of animals having a notochord, or dorsal stiffening rod, as the chief internal skeletal support at some stage of their development. Most chordates are vertebrates (animals with backbones), but the phylum also includes some small marine invertebrate animals.
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, subphylum Vertebrata, class Aves, order Galliformes, family Numididae.

guinea fowl

[′gin·ē ‚fau̇l]
(vertebrate zoology)
The common name for plump African game birds composing the family Numididae; individuals have few feathers on the head and neck, but may have a crest of feathers and various fleshy appendages.

guinea fowl

, guinea
any gallinaceous bird, esp Numida meleagris, of the family Numididae of Africa and SW Asia, having a dark plumage mottled with white, a naked head and neck, and a heavy rounded body
References in periodicals archive ?
(2010), in Nigerian local breed of chicken, the results of the GSI in the current study indicated that active reproductive phase in guinea fowl was during March to September (summer and monsoon I) in the present study (Fig.
Radikara, "Challenges to commercialization of guinea fowl in Africa," International Journal of Science and Research, vol.
The studied chickens and guinea fowl were kept under similar management conditions in extensive, scavenging systems.
Considering the high nutritive value of guinea fowl meat and eggs in comparison to other domestic fowls (Moreki and Seabo, 2012), its commercialization has expanded in many countries like United States, France and Belgium (Nahashon et al., 2006).
Susan O'Byrne's clay guinea fowls on display in the Animal Tales collection at Craft in the Bay
Blood samples were collected from the right jugular vein (scarlet ibis, American flamingos, guinea fowl, Amazon parrots, and Humboldt penguins) or the basilic vein (chickens) with a 23-gauge needle and 2-mL or 5-mL syringe.
This time, for his showstopping meat platter he took inspiration from the black and white guinea fowl and the black and white Tudor buildings of Coventry and Kenilworth, using a patchwork of black truffle and white celeriac to create the effect of feathers on a guinea fowl breast.
The menu included guinea fowl, a dish that required one poor bloke to butcher a load of skinny little birds.
And there was almost a cliff-hanger duff duff when the guinea fowl refused to cook quickly enough and Jack's chocolate tart was perilously wobbly.
Fulminating disease (also referred to as X disease) of guinea fowl (Numida meleagris) is an acute enteritis characterized by intense prostration and a very high death rate, leading to the almost complete destruction of affected flocks.
PAN-FRIED BREAST OF GUINEA FOWL WITH MOREL AND BACON RISOTTO (Serves 4) INGREDIENTS 30g dried morel mushrooms Few thyme sprigs 4 boneless guinea fowl breasts, with skin (use chicken if you can't find guinea fowl) 35g unsalted butter 2 tbsp olive oil 75g piece of bacon (or lardon) 1 onion 1 garlic clove 250g mixed wild mushrooms, including morels if possible 1 litre homemade chicken and veal stock or good quality bought chicken stock 300g Arborio rice 100ml dry white wine 30g Parmesan cheese Small bunch of flat-leaf parsley Salt and freshly ground black pepper METHOD Heat the oven to 170C.