Izlaganje sa skupa

PHENOTYPIC CHARACTERISTICS OF TURKEYS FROM THE DALMATIAN HINTERLAND

Anamaria Ekert Kabalin ; Veterinarski fakultet Sveučilišta u Zagrebu, Zagreb, Hrvatska
Sven Menčik ; Veterinarski fakultet Sveučilišta u Zagrebu, Zagreb, Hrvatska
Mario Ostović ; Veterinarski fakultet Sveučilišta u Zagrebu, Zagreb, Hrvatska
Mirta Balenović ; Hrvatski veterinarski institut, Zagreb, Hrvatska
Igor Štoković ; Veterinarski fakultet Sveučilišta u Zagrebu, Zagreb, Hrvatska
Velimir Sušić ; Veterinarski fakultet Sveučilišta u Zagrebu, Zagreb, Hrvatska
Tomislav Balenović ; Veterinarski fakultet Sveučilišta u Zagrebu, Zagreb, Hrvatska.
Željko Pavičić ; Veterinarski fakultet Sveučilišta u Zagrebu, Zagreb, Hrvatska

Sažetak

During the last two years we tried to identify breeding area and phenotypic characteristics of archaic form of turkey that is traditionally reared in Dalmatian hinterland. This research was conducted within the project “Dalmatian turkey – phenotypic parameters and ecological characteristics of the area”. In spite of its agricultural, cultural and gastronomy tradition, as well as its role in the development of the whole area, this form is still insufficiently described in literature. This research was performed on five households. According to the method described by Kodinetz (1940), we measured morphological parameters of breeding animals (15 turkey-hens and 5 turkey-cocks) during early spring. It is established that animals are of similar morphological characteristics (according to the sex), with average body mass of 4.14 ± 0.76 kg in turkey-hens and 6.77 ± 1.62 in turkey cocks. Furthermore, we investigated slaughter characteristics of animals at the age of 7 – 8 months (10 animals of each sex) at the end of the year. At that age females reached 3.18 – 4.84 kg while males were between 4.98 and 6.78 kg. Dressing percentage varied between 64.8 and 73.9% at females and 62.0 – 75.2% at males. Slaughtering and dissection were performed as described by Hahn and Spindler (2002.) In spite of lower slaughtering values and percentages of the most important meat parts compared to the commercial hybrids (breast, thighs and drumstick), the price of fattened animals were twice higher because of specific taste and quality of meat.

Ključne riječi

Dalmatian Turkey; morphological measures; slaughter characteristics

Hrčak ID:

73897

URI

https://hrcak.srce.hr/73897

Datum izdavanja:

15.6.2011.

Podaci na drugim jezicima: hrvatski

Posjeta: 1.368 *