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The Leghorn, [a] Italian: Livorno or Livornese, is a breed of chicken originating in Tuscany, in central Italy.Birds were first exported to North America in 1828 from the Tuscan port city of Livorno, [6] on the western coast of Italy.
Harry S. Lamon was the senior poultry expert of the Bureau of Animal Industry of the U.S. Department of Agriculture.From 1912, working at the Henry A. Wallace Beltsville Agricultural Research Center in Beltsville, Maryland, he crossed white Plymouth Rocks, silver-gray Dorkings and white Leghorns to produce a breed with good egg-laying capabilities which would – unlike most layer breeds ...
Male birds are unwanted in the egg-laying industry and can often be identified as soon as they are hatch for subsequent culling. In meat breeds, these birds are sometimes castrated (often chemically) to prevent aggression. [13] The resulting bird, called a capon, has more tender and flavorful meat, as well. [29] Roman mosaic depicting a cockfight
The breed was developed at the Rutgers Breeding Farms in New Jersey, [1] with birds imported from Holland being crossed with White Leghorns, Rhode Island Reds, New Hampshires, and Lamonas, which created the White Hollands.
Dominant white was one of the first traits in aviculture which proved to be inherited according to the Mendelian laws, when in 1902 Bateson [4] found that the cross of White Leghorns x Indian Games (or its reciprocal) gives F1 chicks with a white or a black spotted ashy white down.
[4]: 432 His aim was to produce a dual-purpose chicken that would be suitable for meat production and would also lay large white eggs. By cross-breeding of Barred Plymouth Rock and White Leghorn birds, an autosexing breed with barred gray adult plumage was produced. As in other autosexing breeds, the sex of chicks can be distinguished at about ...
A Lepidoptera specimen drawer in a museum collection in Poland Another Lepidoptera specimen drawer in a museum collection in Poland. Lepidopterology (from Ancient Greek λεπίδος (lepídos) 'scale' πτερόν (pterón) 'wing' and -λογία [1]) is a branch of entomology concerning the scientific study of moths and the two superfamilies of butterflies.
Butterflying is a way of preparing meat, fish, or poultry for cooking by cutting it almost in two, but leaving the two parts connected; it is then often boned and flattened. [1] Spatchcocking is a specific method for butterflying poultry that involves removing the backbone, and spatchcock as a noun may refer to a bird prepared in that way.