PHENOTYPIC CHARACTERISTICS OF TURKEYS FROM THE DALMATIAN HINTERLAND

Tijekom posljednje dvije godine u okviru projekta „Dalmatinska tuka – fenotipske odlike i ekološke odrednice areala“ nastojali smo ustanoviti rasprostranjenost i fenotipske značajke arhaične forme purana tradicionalno uzgajanog na području dalmatinskog zaleđa. Unatoč uključenosti u poljoprivrednu, kulturnu i gastronomsku tradiciju te razvoj kraja navedena forma dosad još nije detaljno opisana sa znanstvenog i stručnog stajališta. Opisano istraživanje provedeno je u pet domaćinstava na kojima su tijekom ranog proljeća utvrđene morfološke značajke rasplodnih jedinka (15 pura i 5 purana) prema metodi koju je opisao Kodinetz 1940. godine. Utvrđeno je da su rasplodne jedinke vrlo sličnih morfoloških izmjera tijela (po spolu), prosječne mase 4,14±0,76 kg u pura te 6,77±1,62 kg u purana. Nadalje, krajem godine određene su klaoničke značajke jedinka za konzum u dobi od oko 7-8 mjeseci (po 10 jedinki svakog spola) kada su pure dosezale masu od 3,18-4,84 kg, a purani 4,98-6,78 kg. Randman se kretao u dosta širokom rasponu od 64,8% do 73,9% u ženskih te od 62,0% do 75,2% u muških jedinka. Obrada i rasijecanje trupova provedeni su prema metodi koju su opisali Hahn i Spindler 2002. godine. Unatoč manjoj iskoristivosti i manjem udjelu najznačajnijih mesnih dijelova trupa u odnosu na komercijalne hibride (prsa, bataka i zabataka) zbog specifične arome mesa i njegove čvrstoće uzgajivači prodaju utovljene jedinke čak uz dvostruko veću cijenu od one koje na tržištu postižu hibridi.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