Conference paper

DALMATIAN TURKEY – AN ARCHAIC FORM OF POULTRY

Anamaria Ekert Kabalin ; Zavod za stočarstvo, Veterinarski fakultet Sveučilišta u Zagrebu, Heinzelova 55, Zagreb, Hrvatska
Š. Horvath ; Zavod za stočarstvo, Veterinarski fakultet Sveučilišta u Zagrebu, Heinzelova 55, Zagreb, Hrvatska
V. Sušić ; Zavod za stočarstvo, Veterinarski fakultet Sveučilišta u Zagrebu, Heinzelova 55, Zagreb, Hrvatska
T. Balenović ; Zavod za stočarstvo, Veterinarski fakultet Sveučilišta u Zagrebu, Heinzelova 55, Zagreb, Hrvatska
I. Karadjole ; Zavod za stočarstvo, Veterinarski fakultet Sveučilišta u Zagrebu, Heinzelova 55, Zagreb, Hrvatska
Mirta Balenović ; Hrvatski veterinarski institut, Centar za peradarstvo, Zagreb, Hrvatska
D. Marguš ; Nacionalni park “Krka”, Šibenik, Hrvatska
D. Marković ; Državni zavod za zaštitu prirode, Zagreb, Hrvatska
Ana Grgas ; Hrvatski zavod za poljoprivrednu savjetodavnu službu, Zagreb, Hrvatska
Ž. Pavičić ; Zavod za animalnu higijenu, okoliš i etologiju, Veterinarski fakultet Sveučilišta u Zagrebu, Hrvatska
I. Štoković ; Zavod za stočarstvo, Veterinarski fakultet Sveučilišta u Zagrebu, Hrvatska
S. Menčik ; Zavod za stočarstvo, Veterinarski fakultet Sveučilišta u Zagrebu, Hrvatska
M. Ostović ; Zavod za animalnu higijenu, okoliš i etologiju, Veterinarski fakultet Sveučilišta u Zagrebu, Hrvatska

Abstract

After signing the Convention of Biological Diversity, the Republic of Croatia has been actively included into preservation of biological and landscape diversity. Today, Hrvatica Hen and Zagorje Turkey are the only two autochthonous breeds of poultry that are included into the National Register of Autochthonous Breeds. However, processes of identification and characterization of autochthonous breeds are still continuing. Dalmatian Turkey can also be included in those traditional forms. As an archaic form of turkey it has been traditionally reared in the area of the Dalmatian hinterland. It is historically involved in the tradition of this region and maintained due to local inhabitants and their tendency towards traditional forms. Furthermore, those turkeys are suitable for extensive breeding, as well as for the local social and agricultural conditions. The daily increasing number of hybrids causes decrease of the amount of Dalmatian Turkey in this area. For that reason we find it necessary to determine their average morphological and physiological characteristics as soon as possible. In this way it will be possible to determine the main trends for breed characterization, to find flocks without influence of other breeds or hybrids, to determine the average population size, as well as to find parental flocks for further breeding and selection. With the scientific, professional and commercial support, Dalmatian Turkey may also present a culinary speciality from the Dalmatian hinterland. In this way, traditional, but commercial breeding on family farms could increase the budget and the standard of this region.

Keywords

Dalmatian Turkey (“Tuka”); biodiversity; traditional rearing

Hrčak ID:

41276

URI

https://hrcak.srce.hr/41276

Publication date:

15.5.2009.

Article data in other languages: croatian

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