Biology:Bourbon Red
 Bourbon Red turkey tom | |
| Conservation status | |
|---|---|
| Other names |
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| Country of origin | United States |
| Distribution |
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| Use | meat |
| Traits | |
| Weight | |
| Classification | |
| APA | yes[6] |
| EE | yes[7] |
| PCGB | yes[8] |
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The Bourbon Red is an American breed of domestic turkey. It is named for its reddish-brown plumage and for its area of origin, Bourbon County, Kentucky, where it was developed in the last years of the nineteenth century. It was accepted into the Standard of Perfection of the American Poultry Association in 1909, and in the early twentieth century was an important commercial meat breed until the Broad Breasted White began to dominate industrial production.[9]:454[10] The Bourbon Red is considered a heritage turkey; it is an endangered breed, classified as 'watch' by the Livestock Conservancy. It was formerly known as the Bourbon Butternut or as the Kentucky Red.[11]
History
The Bourbon Red was bred in the Bluegrass Region of Kentucky in the late nineteenth century. The breeding work is usually attributed to J.F. Barbee, and is thought to have been based on a particularly dark strain of Buff Turkey from Pennsylvania called the Tuscawara or Tuscarora Red, with some admixture of White Holland and Bronze stock.[9]:454[2] It was initially called the Kentucky Red or Bourbon Butternut, but became better known once the name Bourbon Red was adopted.[9]:454 It was accepted into the Standard of Perfection of the American Poultry Association in 1909.[2]
In the early twentieth century it was marketed as suitable for commercial production, and soon supplanted the less productive Buff, which became rare and in 1915 was removed from the Standard of Perfection. In the interwar period the Bourbon Red was widely reared, particularly as a farm bird in the Midwest, but numbers declined rapidly after the adoption of the Broad Breasted White for industrial production.[9]:454[2][10]
In the twenty-first century numbers recovered and it has become the most numerous of the non-industrial heritage turkey breeds. In 1999 the Society for the Preservation of Poultry Antiquities found approximately 1000 birds, and in 2003 the American Livestock Breeds Conservancy (as it was then known) counted more than 1500.[9]:455[5]:228 A United States population of 2147 was reported to DAD-IS for 2015, and in 2023 the world-wide population was estimated at 3000.[4][12] In 2022 the Livestock Conservancy listed the conservation status of the breed as 'watch'.[2]
The Bourbon Red is included in the Ark of Taste of the international Slow Food Foundation.[11] It is recognized by the Entente Européenne in Europe, and by the Poultry Club of Great Britain.[7][13]:348[14]:337 It is also reported from Australia, Canada and Uruguay.[12]
Characteristics
The Bourbon Red is a tall, high-breasted turkey, characterized by its deep mahogany-red body color. The wing primaries and secondaries are white, as are the main tail feathers.[9]:454 The beak is dark at the base, lightening to a horn-colour at the tip. The shanks and feet are a deep reddish horn in young birds, becoming pink with maturity.[2][10]
The Livestock Conservancy lists an ideal weight of 15 kg (32 lb) for mature toms (males) and 8 kg (18 lb) for mature hens, while for young birds it gives weights of 10 kg (23 lb) and 6 kg (14 lb) respectively. As for many years there has been little or no selective breeding for productive charactistics, many birds are likely to reach lower weights.[2]
References
- ↑ Barbara Rischkowsky, Dafydd Pilling (editors) (2007). List of breeds documented in the Global Databank for Animal Genetic Resources, annex to The State of the World's Animal Genetic Resources for Food and Agriculture. Rome: Commission on Genetic Resources for Food and Agriculture, Food and Agriculture Organization of the United Nations. ISBN 9789251057629. Archived 23 June 2020.
- ↑ 2.0 2.1 2.2 2.3 2.4 2.5 2.6 Bourbon Red Turkey. Pittsboro, North Carolina: The Livestock Conservancy. Archived 9 November 2022.
- ↑ Watchlist 2022–23. Kenilworth, Warwickshire: Rare Breeds Survival Trust. Archived 28 September 2022.
- ↑ 4.0 4.1 Breed data sheet: Bourbon Red / United States of America (Turkey). Domestic Animal Diversity Information System of the Food and Agriculture Organization of the United Nations. Accessed March 2023.
- ↑ 5.0 5.1 5.2 Carol Ekarius (2007). Storey's Illustrated Guide to Poultry Breeds. North Adams, Massachusetts: Storey Publishing. ISBN 9781580176675.
- ↑ APA Recognized Breeds and Varieties: As of January 1, 2012. American Poultry Association. Archived 4 November 2017.
- ↑ 7.0 7.1 Liste des races et variétés homologuée dans les pays EE (28.04.2013). Entente Européenne d’Aviculture et de Cuniculture. Archived 16 June 2013.
- ↑ Breed Classification. Poultry Club of Great Britain. Archived 12 June 2018.
- ↑ 9.0 9.1 9.2 9.3 9.4 9.5 Janet Vorwald Dohner (2001). The Encyclopedia of Historic and Endangered Livestock and Poultry Breeds. New Haven, Connecticut; London: Yale University Press. ISBN 0300088809.
- ↑ 10.0 10.1 10.2 Bourbon Red. Kenilworth, Warwickshire: Rare Breeds Survival Trust. Accessed March 2023.
- ↑ 11.0 11.1 Bourbon Red Turkey: Ark of taste. Bra, Cuneo: Fondazione Slow Food per la Biodiversità Onlus/Slow Food Foundation for Biodiversity. Accessed March 2023.
- ↑ 12.0 12.1 Transboundary breed: Bourbon Red. Domestic Animal Diversity Information System of the Food and Agriculture Organization of the United Nations. Accessed March 2023.
- ↑ J. Ian H. Allonby, Philippe B. Wilson (editors) (2018). British Poultry Standards: complete specifications and judging points of all standardized breeds and varieties of poultry as compiled by the specialist breed clubs and recognised by the Poultry Club of Great Britain, seventh edition. Chichester; Hoboken, New Jersey: Wiley Blackwell. ISBN 9781119509141.
- ↑ Victoria Roberts (2008). British Poultry Standards: complete specifications and judging points of all standardized breeds and varieties of poultry as compiled by the specialist breed clubs and recognised by the Poultry Club of Great Britain, sixth edition. Oxford: Blackwell. ISBN 9781405156424.
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