Throughout history, Americans have had chicken on their dinner tables. The Spaniards are credited with introducing these animals on the continent in their early exploration expeditions. The push for increased production to feed growing population led to artificial genetic manipulations to produce compliant breeds. This step signaled the demise of heritage chickens, pushing them to the brink of extinction.
a body such as American Livestock Breed Conservancy was formed by people who thought it wise to revert back to heritage livestock breeds. The post world war II era is cited as the beginning of the end for indigenous species. At around this time, man had gained some knowledge on the working of reproductive systems of most domestic animals. Selective breeding geared towards quantity production is held liable for the drastically reduced population of heritage poultry.
These almost extinct birds were slow growing, naturally mating and possessed very good genetic traits. They enjoyed a longer productive lifespan, hens laying for up to the seventh year while roosters were active for around five years. Most birds reared today cannot retain productivity in the span of a single generation and have to be sold off.
The heritage poultry are the perfect choice for free range production, getting exercise and eating naturally occurring feed and bugs. Their genetic lines are traced from long lines of historically prolific birds. Over the time, natural selection had ensured that their genetics were superior in terms of resistance to pests and diseases. Today, these animals are on the brink of extinction and man must work towards their conservation.
The problem with commercial fowl is that the artificial gene alteration have led to some sort of cloning. This has the impact of flocking the market with a single industrialized breed lacking in hardiness. Genetic diversity in a single species is very important for purposes of survival when faced with natural calamities. The first step in the conservation process is the definition of heritage chickens for the purposes of identification.
The benefits accruing to the players involved in the conservation exercise are quite considerable. The eggs have an exquisite taste and hence fetch very attractive prices in the eateries. The current demand for their eggs and flesh is bound to overwhelm any small scale producer. The flesh is far much tastier, with a darker tone and an intense chicken tang. When customers enjoy a meal of indigenous poultry, they are in essence promoting their survival by increasing demand.
The American Poultry Association is a body charged with the responsibility of setting perfection standards for the breeds. They are also involved in the production of eggs and birds as the starting stock for interested farmers. Some of the identified breeds in America include Plymouth Rock, Cornish and Dark Brahma.
Traditional heritage chickens were broadly classified into four categories based on the ages at which birds were butchered. Broilers were the youngest of the flock, followed by fryers, roasters and fowl respectively. Unfortunately, the fast growth rate exhibited by commercial species today makes it impossible to apply the above classifications. On the contrary, indigenous varieties grow slowly and are thus able to pack in a great flavor.
a body such as American Livestock Breed Conservancy was formed by people who thought it wise to revert back to heritage livestock breeds. The post world war II era is cited as the beginning of the end for indigenous species. At around this time, man had gained some knowledge on the working of reproductive systems of most domestic animals. Selective breeding geared towards quantity production is held liable for the drastically reduced population of heritage poultry.
These almost extinct birds were slow growing, naturally mating and possessed very good genetic traits. They enjoyed a longer productive lifespan, hens laying for up to the seventh year while roosters were active for around five years. Most birds reared today cannot retain productivity in the span of a single generation and have to be sold off.
The heritage poultry are the perfect choice for free range production, getting exercise and eating naturally occurring feed and bugs. Their genetic lines are traced from long lines of historically prolific birds. Over the time, natural selection had ensured that their genetics were superior in terms of resistance to pests and diseases. Today, these animals are on the brink of extinction and man must work towards their conservation.
The problem with commercial fowl is that the artificial gene alteration have led to some sort of cloning. This has the impact of flocking the market with a single industrialized breed lacking in hardiness. Genetic diversity in a single species is very important for purposes of survival when faced with natural calamities. The first step in the conservation process is the definition of heritage chickens for the purposes of identification.
The benefits accruing to the players involved in the conservation exercise are quite considerable. The eggs have an exquisite taste and hence fetch very attractive prices in the eateries. The current demand for their eggs and flesh is bound to overwhelm any small scale producer. The flesh is far much tastier, with a darker tone and an intense chicken tang. When customers enjoy a meal of indigenous poultry, they are in essence promoting their survival by increasing demand.
The American Poultry Association is a body charged with the responsibility of setting perfection standards for the breeds. They are also involved in the production of eggs and birds as the starting stock for interested farmers. Some of the identified breeds in America include Plymouth Rock, Cornish and Dark Brahma.
Traditional heritage chickens were broadly classified into four categories based on the ages at which birds were butchered. Broilers were the youngest of the flock, followed by fryers, roasters and fowl respectively. Unfortunately, the fast growth rate exhibited by commercial species today makes it impossible to apply the above classifications. On the contrary, indigenous varieties grow slowly and are thus able to pack in a great flavor.
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