The structural features of the esophagus, proventriculus and ventriculus of 4 chicken and duck carcasses were studied using the common anatomical dissection method. It is noted that the esophagus is a thin-walled, easily expandable tube, linking the pharynx to the proventriculus. It is subdivided into the cervical and thoracic regions. The length of the esophagus depends on the length of the neck. In a duck, it is 28.29 cm, in a chicken – 25.3 cm. In a hen that has a crop, there is a pre-and post-crop part. The feed swells and moistens in the crop. Ducks has a spindle-shaped crop, which is weakly developed. There is an esophagus opening in the proventriculus; the body, the top, the bottom and the intermediate zone of proventriculus are distinguished. The mucous membrane is formed in cellular folds, which are longitudinal, shriveled, with clearly visible papillae in the chicken, and in the duck they are flat. In the submucosal layer there are digestive glands that secrete mucus, enzymes and hydrochloric acid. The ventriculus consists of the body, the greater and lesser curvatures, the cranial and caudal grooves. It performs grinding of feed, and it is the largest organ of the digestive system due to the thick muscular wall. The inner surface of the ventriculus is covered with cuticle – a coarse, thick, non-tensile membrane that protects the mucosa from damage by solid food particles and from the effects of digestive juice.