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Alternative species in poultry farming and their economic, social, and cultural importance

Yıl 2025, Cilt: 9 Sayı: 1, 30 - 37, 30.04.2025

Selda Karadağ

Öz

Within the livestock sector, poultry farming has advanced with technological developments, made significant contributions to the global economy. Among poultry, nearly all the demand for white meat and table eggs is met through commercial chicken farming. In addition to chicken meat and eggs, the farming of other poultry species such as ducks, turkeys, geese, quails, partridges, pheasants, and guinea fowl is also carried out as alternatives. The meats of these poultry species, particularly, as well as other by-products obtained, are establishing their presence in the international market. They are significant not only for providing extensive employment opportunities but also for their substantial contributions to national economies. The primary purpose of raising poultry species varies by country worldwide. While some of these poultry species are primarily raised for meat, egg, and feather production, others hold significant importance as hunting birds. Poultry farming holds significant importance in the social and cultural lives and beliefs of many countries. In addition, poultry species associated with special occasions are an integral part of the cultural traditions in many countries. In this review, poultry farming, which has been an important sector from past to present, has been approached from a different perspective, and the importance of the sustainability of this sector has been addressed in terms of habits and culture.

Anahtar Kelimeler

Alternative poultry species social and gastronomic culture poultry farming social and cultural importance

Kaynakça

  • Akın, Y., & Çelen M. (2020). Ege bölgesinde kaz yetiştiriciliği ve bölge mutfak kültüründe kazların önemi. Uşak Üniversitesi Fen ve Doğa Bilimleri Dergisi,1, 28-39.
  • Akkuş, Ç., & Şimşek, A. (2019). Yöresel yiyeceklerin menülerde yer alma düzeyleri: Kastamonu örneği. International Vocational Schools Symposium, 1, 45-48.
  • Aktaş, H. (2009). Türkiye’de hobi amaçlı olarak yetiştirilen bazı sülün türlerinin verim özellikleri. Yüksek Lisans Tezi, Sağlık Bilimleri Enstitüsü, Konya.
  • Alves, R. R., Mota, E. L. S., & Dias, T. L. P. (2018). Use and commercialization of animals as decoration. Ethnozoology, 261–275. Academic Press.
  • Anonim. (2024). Kültür başkentinde lezzetin adı: Banduma. https://www.aa.com.tr/tr/turkiye/kultur-baskentinde-lezzetin-adi-banduma/1260785, erişim tarihi: 04.04.2024.
  • Araujo, I. C. S., Guato Guamán, C., Sousa, L. S., Santos, H. J. B., Lopes, T. S. B., Costa, B. T. A., & Lara, L. J. C. (2023). Guinea fowl production in the world. World’s Poultry Science Journal, 79(2), 379–390.
  • Arslan, E., & Çetin, O. (2022). Hindi yetiştiriciliği. Zootekni III, 48–56. Nobel Akademik Yayıncılık.
  • Aydın, M. Ö., & Cengiz, Ö. (2023). Farklı yerleşim sıklığında yetiştirilen bıldırcınların rasyonlarına bitkisel ekstrakt karışımı katılmasının performans, et kalitesi ve bazı oksidatif stres parametreleri üzerine etkisi. Kocatepe Veterinary Journal, 16(4), 481–490.
  • Ayyıldız, S., & Yaman, M. (2018). Sürdürülebilir turizm kapsamında gastronomik kültürel mirasın önemi: Eflani hindi bandırması örneği. Atlas Journal, 4(13), 1139–1150.
  • Azanza, M. P. V. (2007). Microbiology of Kwek-Kwek: An emerging Philippine street food. Food Science and Technology Research, 10(3), 334–340.
  • Badem, A., & Akturfan, M. (2020). Yöresel bir çorba: Arabaşı (Arap Aşı, Ara Aşı). Anadolu Mutfak Kültüründen Esintiler, 38.
  • Bayomy, H. M., Rozan, M. A., & Mohammed, G. M. (2017). Nutritional composition of quail meatballs and quail pickled eggs. Journal of Nutrition and Food Sciences, 7(2), 1–5.
  • Bernacki, Z., Kokoszynski, D., & Bawej, M. (2013). Laying performance, egg quality and hatching results in two guinea fowl genotypes. Archiv für Geflügelkunde, 77(2), 109–115.
  • Biswas, S., Banerjee, R., Bhattacharyya, D., Patra, G., Das, A. K., & Das, S. K. (2019). Technological investigation into duck meat and its products: A potential alternative to chicken. World’s Poultry Science Journal, 75(4), 609–620.
  • Bogenfürst, F. (2004). Future of the quality liver production and fattening. Baromfiágazat, 4(2), 32–39.
  • Bonnefont, C. M., Molette, C., Lavigne, F., Manse, H., Bravo, C., Lo, B., & Bouillier-Oudot, M. (2019). Evolution of fatty liver and technological yield of foie gras in the mule duck during a period of overfeeding. Poultry Science, 98(11), 5724–5733.
  • Cao, N. (2013). Renegotiating locality and morality in the Chinese religious diaspora: Wenzhou Christian merchants in Paris, France. Asia Pacific Journal of Anthropology, 14(1), 85–101.
  • Cherry, P., & Morris, T. R. (2008). Domestic Duck Production: Science and Practice. CABI Publishing, Oxfordshire, UK.
  • Cihad, C. (2021). Türk Kam (Şaman) ve kadın başlıklarında kuş tüyünün kullanılması. Türk ve İslam Dünyası Sosyal Araştırmalar Dergisi, 8(31), 104–118.
  • Czibolya, A. (2015). Examination of foie gras consumption habit. Analecta Technica Szegedinensia, 9(1), 18–24.
  • Çetin, O., Kırıkçı, K., & Tepeli, C. (1997). Sülünlerin (P. colchicus) entansif ortam ve karasal iklimde yetiştirilme imkânlarının araştırılması: II. Büyüme ve karkas özellikleri. Veteriner Bilimleri Dergisi, 13(1), 69–76.
  • Çirişoğlu, E. (2022). Kaz etinin Türk gastronomisindeki yeri. Turkish Journal of Agriculture - Food Science and Technology, 10(11), 2102–2107.
  • Çullu, T. (2021). Etnik restoranların yerel uyum stratejileri: İstanbul örneği. Yüksek Lisans Tezi, Sakarya Uygulamalı Bilimler Üniversitesi, Sakarya.
  • Dei, H. K., Alenyorege, D. B., Okai, A., & Larbi, A. (2014). Assessment of rural poultry production in Northern Ghana. Ghanaian Journal of Animal Science, 88, 101–114.
  • Dumlu, B. (2024). The global goose meat production quantity forecast for the 2023–2027 years. Selçuk Journal of Agriculture and Food Sciences, 38(2), 326–341.
  • El Jeni, R., Dittoe, D. K., Olson, E. G., Lourenco, J., Seidel, D. S., Ricke, S. C., & Callaway, T. R. (2021). An overview of health challenges in alternative poultry production systems. Poultry Science, 100(7), 101173.
  • Eroğlu, M. A. (2018). Kızılderililer ve kıyafetler. Atatürk Üniversitesi Sosyal Bilimler Enstitüsü Dergisi, 22(3), 1677–1694.
  • FAOSTAT. (2022). Food And Agriculture Organization. https://www.fao.org/faostat/en/#home, Erişim Tarihi: 02.05.2024.
  • Gagaoua M, Boudechicha HR. (2018). Ethnic meat products of the North African and Mediterranean countries: An overview. Journal of Ethnic Foods, 5(2), 83-98.
  • Ganasen P, Benjakul S. (2010). Chemical compositions and properties of alkali pickled egg (Pidan) as affected by cations and selected pickling ingredients. Ph. D. Thesis. Hat Yai, Thailand: Prince of Songkla University.
  • Ganasen P, Benjakul S, Hideki K. (2013). Effect of different cations on pidan composition and flavor in comparison to the fresh duck egg. Food Sci Of Anim Resources, 33(2), 214-220.
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Alternative species in poultry farming and their economic, social, and cultural importance

Yıl 2025, Cilt: 9 Sayı: 1, 30 - 37, 30.04.2025

Selda Karadağ

Öz

Within the livestock sector, poultry farming has advanced with technological developments, made significant contributions to the global economy. Among poultry, nearly all the demand for white meat and table eggs is met through commercial chicken farming. In addition to chicken meat and eggs, the farming of other poultry species such as ducks, turkeys, geese, quails, partridges, pheasants, and guinea fowl is also carried out as alternatives. The meats of these poultry species, particularly, as well as other by-products obtained, are establishing their presence in the international market. They are significant not only for providing extensive employment opportunities but also for their substantial contributions to national economies. The primary purpose of raising poultry species varies by country worldwide. While some of these poultry species are primarily raised for meat, egg, and feather production, others hold significant importance as hunting birds. Poultry farming holds significant importance in the social and cultural lives and beliefs of many countries. In addition, poultry species associated with special occasions are an integral part of the cultural traditions in many countries. In this review, poultry farming, which has been an important sector from past to present, has been approached from a different perspective, and the importance of the sustainability of this sector has been addressed in terms of habits and culture.

Anahtar Kelimeler

Alternative Poultry Species gastronomic culture poultry farming social and cultural ımportance

Kaynakça

  • Akın, Y., & Çelen M. (2020). Ege bölgesinde kaz yetiştiriciliği ve bölge mutfak kültüründe kazların önemi. Uşak Üniversitesi Fen ve Doğa Bilimleri Dergisi,1, 28-39.
  • Akkuş, Ç., & Şimşek, A. (2019). Yöresel yiyeceklerin menülerde yer alma düzeyleri: Kastamonu örneği. International Vocational Schools Symposium, 1, 45-48.
  • Aktaş, H. (2009). Türkiye’de hobi amaçlı olarak yetiştirilen bazı sülün türlerinin verim özellikleri. Yüksek Lisans Tezi, Sağlık Bilimleri Enstitüsü, Konya.
  • Alves, R. R., Mota, E. L. S., & Dias, T. L. P. (2018). Use and commercialization of animals as decoration. Ethnozoology, 261–275. Academic Press.
  • Anonim. (2024). Kültür başkentinde lezzetin adı: Banduma. https://www.aa.com.tr/tr/turkiye/kultur-baskentinde-lezzetin-adi-banduma/1260785, erişim tarihi: 04.04.2024.
  • Araujo, I. C. S., Guato Guamán, C., Sousa, L. S., Santos, H. J. B., Lopes, T. S. B., Costa, B. T. A., & Lara, L. J. C. (2023). Guinea fowl production in the world. World’s Poultry Science Journal, 79(2), 379–390.
  • Arslan, E., & Çetin, O. (2022). Hindi yetiştiriciliği. Zootekni III, 48–56. Nobel Akademik Yayıncılık.
  • Aydın, M. Ö., & Cengiz, Ö. (2023). Farklı yerleşim sıklığında yetiştirilen bıldırcınların rasyonlarına bitkisel ekstrakt karışımı katılmasının performans, et kalitesi ve bazı oksidatif stres parametreleri üzerine etkisi. Kocatepe Veterinary Journal, 16(4), 481–490.
  • Ayyıldız, S., & Yaman, M. (2018). Sürdürülebilir turizm kapsamında gastronomik kültürel mirasın önemi: Eflani hindi bandırması örneği. Atlas Journal, 4(13), 1139–1150.
  • Azanza, M. P. V. (2007). Microbiology of Kwek-Kwek: An emerging Philippine street food. Food Science and Technology Research, 10(3), 334–340.
  • Badem, A., & Akturfan, M. (2020). Yöresel bir çorba: Arabaşı (Arap Aşı, Ara Aşı). Anadolu Mutfak Kültüründen Esintiler, 38.
  • Bayomy, H. M., Rozan, M. A., & Mohammed, G. M. (2017). Nutritional composition of quail meatballs and quail pickled eggs. Journal of Nutrition and Food Sciences, 7(2), 1–5.
  • Bernacki, Z., Kokoszynski, D., & Bawej, M. (2013). Laying performance, egg quality and hatching results in two guinea fowl genotypes. Archiv für Geflügelkunde, 77(2), 109–115.
  • Biswas, S., Banerjee, R., Bhattacharyya, D., Patra, G., Das, A. K., & Das, S. K. (2019). Technological investigation into duck meat and its products: A potential alternative to chicken. World’s Poultry Science Journal, 75(4), 609–620.
  • Bogenfürst, F. (2004). Future of the quality liver production and fattening. Baromfiágazat, 4(2), 32–39.
  • Bonnefont, C. M., Molette, C., Lavigne, F., Manse, H., Bravo, C., Lo, B., & Bouillier-Oudot, M. (2019). Evolution of fatty liver and technological yield of foie gras in the mule duck during a period of overfeeding. Poultry Science, 98(11), 5724–5733.
  • Cao, N. (2013). Renegotiating locality and morality in the Chinese religious diaspora: Wenzhou Christian merchants in Paris, France. Asia Pacific Journal of Anthropology, 14(1), 85–101.
  • Cherry, P., & Morris, T. R. (2008). Domestic Duck Production: Science and Practice. CABI Publishing, Oxfordshire, UK.
  • Cihad, C. (2021). Türk Kam (Şaman) ve kadın başlıklarında kuş tüyünün kullanılması. Türk ve İslam Dünyası Sosyal Araştırmalar Dergisi, 8(31), 104–118.
  • Czibolya, A. (2015). Examination of foie gras consumption habit. Analecta Technica Szegedinensia, 9(1), 18–24.
  • Çetin, O., Kırıkçı, K., & Tepeli, C. (1997). Sülünlerin (P. colchicus) entansif ortam ve karasal iklimde yetiştirilme imkânlarının araştırılması: II. Büyüme ve karkas özellikleri. Veteriner Bilimleri Dergisi, 13(1), 69–76.
  • Çirişoğlu, E. (2022). Kaz etinin Türk gastronomisindeki yeri. Turkish Journal of Agriculture - Food Science and Technology, 10(11), 2102–2107.
  • Çullu, T. (2021). Etnik restoranların yerel uyum stratejileri: İstanbul örneği. Yüksek Lisans Tezi, Sakarya Uygulamalı Bilimler Üniversitesi, Sakarya.
  • Dei, H. K., Alenyorege, D. B., Okai, A., & Larbi, A. (2014). Assessment of rural poultry production in Northern Ghana. Ghanaian Journal of Animal Science, 88, 101–114.
  • Dumlu, B. (2024). The global goose meat production quantity forecast for the 2023–2027 years. Selçuk Journal of Agriculture and Food Sciences, 38(2), 326–341.
  • El Jeni, R., Dittoe, D. K., Olson, E. G., Lourenco, J., Seidel, D. S., Ricke, S. C., & Callaway, T. R. (2021). An overview of health challenges in alternative poultry production systems. Poultry Science, 100(7), 101173.
  • Eroğlu, M. A. (2018). Kızılderililer ve kıyafetler. Atatürk Üniversitesi Sosyal Bilimler Enstitüsü Dergisi, 22(3), 1677–1694.
  • FAOSTAT. (2022). Food And Agriculture Organization. https://www.fao.org/faostat/en/#home, Erişim Tarihi: 02.05.2024.
  • Gagaoua M, Boudechicha HR. (2018). Ethnic meat products of the North African and Mediterranean countries: An overview. Journal of Ethnic Foods, 5(2), 83-98.
  • Ganasen P, Benjakul S. (2010). Chemical compositions and properties of alkali pickled egg (Pidan) as affected by cations and selected pickling ingredients. Ph. D. Thesis. Hat Yai, Thailand: Prince of Songkla University.
  • Ganasen P, Benjakul S, Hideki K. (2013). Effect of different cations on pidan composition and flavor in comparison to the fresh duck egg. Food Sci Of Anim Resources, 33(2), 214-220.
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  • Karadağ, S., Bektaşoğlu, F., & Kırmızıbayrak, T. (2024). General situation of turkey breeding in Türkiye. VI. International Conference On Global Practice Of Multidisciplinary Scientific Studies, Congress book ISBN: 978-625-367-716-9, 1899-1910.
  • Karadağ, S., & Kırmızıbayrak, T. (2023). Egg production and characteristics and hatching characteristics of Gray Hungarian Geese and Mast Geese crossbreeds in a family farm in Kars Province. Kafkas University, Institute of Health Sciences, Department of Zootechnics, PhD Thesis, Kars.
  • Karadağ, S., & Kırmızıbayrak, T. (2024). Goose as an increasingly popular poultry in Türkiye. VII. International Halich Congress On Multidisciplinary Scientific Research, Congress book ISBN: 978-625-367-639-1, 1095-1101.
  • Karadağ, S., Kırmızıbayrak, T., & Kuru, B. B. (2024). Pekin duck breeding in Türkiye. 7th International Çukurova Agriculture and Veterinary Congress, Congress book ISBN: 978-625-367-680-3, 592-603.
  • Kırmızıbayrak, T. (2002). Kars ilinde halk elinde yetiştirilen yerli ırk kazların kesim ve karkas özellikleri. Turkish Journal of Veterinary and Animal Sciences, 26, 667-670.
  • Kırmızıbayrak, T. (2018). Türkiye’de kaz yetiştiriciliğinin ticari bir sektör olmasının önündeki engeller. Türkiye Kaz Yetiştiriciliği Çalıştayı Sonuç Raporu, 53-68.
  • Kırmızıbayrak, T. (2020). Türkiye kazcılığı: Kars ve Ardahan illeri. 3. Türkiye Kaz Yetiştiriciliği Çalıştayı ve Kaz Günü Etkinliği Sonuç Raporu, 17-18 Şubat, Kars.
  • Kırmızıbayrak, T., Karadağ, S., & Kuru, B. B. (2024). Slaughter and carcass traits of Gray Hungarian and German Mast Geese. Van Veterinary Journal, 35(1), 64-69.
  • Koçak, Ç., & Özkan, S. (1995). Sülün yetiştiriciliği. Hayvansal Üretim, 36(1), 47-58.
  • Kozak, J. (2021). Goose production and goose products. World's Poultry Science Journal, 77(2), 403-414.
  • Kurtiş, T., Adams, G., & Yellow Bird, M. (2010). Generosity or genocide: Identity implications of silence innAmerican Thanksgiving commemorations. Memory, 18(2), 208-224.
  • Lacumin, L., Manzano, M., Panseri, S., Chiesa, L., & Comi, G. (2016). A new cause of spoilage in goose sausages. Food Microbiology, 58, 56-62.
  • Mac Con Iomaire, M. (2020). Martinmas: Saints, Spiders’ Webs, Pagan Pasts and Prophylactics.
  • Mag Fhloinn, B. (2007). Martinmas tradition in South-West County Clare: A case study. Béaloideas, 79-108.
  • Magat, M. (2002). Balut: Fertilized duck eggs and their role in Filipino culture. Western Folklore, 61(1), 63-96.
  • Magdelaine, P., Spiess, M., & Valceschini, E. (2008). Poultry meat consumption trends in Europe. World's Poultry Science Journal, 64,53-64.
  • Mammadli, B. (2013). Yahudilikte beslenme kuralları (Kaşerut). Yüksek lisans tezi, Bursa Uludağ Üniversitesi Sosyal Bilimler Enstitüsü, Bursa.
  • McKenna, C. (2000). Forced feeding. An inquiry into the welfare of ducks and geese kept for the production of foie gras. WSPA, 9.
  • Menezes, R. C., Mattos, D. C., Gomes, R., Tortelly, L. C., Muniz-Pereira, R. M., & Pinto, R. (2001). Trematodes of free range reared guinea fowls (Numida meleagris Linnaeus, 1758) in the state of Rio de Janeiro, Brazil: Morphology and pathology. Avian Pathology, 30(3), 209-214.
  • Minvielle, F. (2004). The future of Japanese quail for research and production. World's Poultry Science Journal, 60(4), 500-507.
  • Mlynek, K., Charuta, A., Janiuk, I., Oler, A., & Glowinska, B. (2016). Effect of dressing percentage on chemical composition, microstructure and quality traits of Pectoralis major muscle in female Japanese quail. European Poultry Science, 80(119).
  • Monleon, A. M. (2015). Traits of economic importance in duck egg production in the Philippines.
  • Panda, B., & Singh, R. P. (1990). Developments in processing quail meat and eggs. World's Poultry Science Journal, 46(3), 219-234.
  • Pellegrini, M., Barbieri, F., Montanari, C., Iacumin, L., Bernardi, C., Gardini, F., & Comi, G. (2023). Microbial spoilage of traditional goose sausages produced in a northern region of Italy. Microorganisms, 11(8), 1942.
  • Menezes RC, Mattos DC, Gomes R, Tortelly LC, Muniz-Pereira and RM, Pinto. (2001). “Trematodes of Free Range Reared Guinea Fowls (Numida meleagris Linnaeus, 1758) in the State of Rio de Janeiro, Brazil: Morphology and Pathology.”Avian Pathology 30 (3), 209–214.
  • Minvielle, F. (2004). The future of Japanese quail for research and production. World's Poultry Science Journal, 60(4), 500-507.
  • Mlynek, K., Charuta, A., Janiuk, I., Oler, A., & Glowinska, B. (2016). Effect of dressing percentage on chemical composition, microstructure and quality traits of Pectoralis major muscle in female Japanese quail. European Poultry Science, 80(119). 1-9.
  • Monleon, A. M. (2015). Traits of economic importance in duck egg production in the Philippines. International Journal of Research,2 (2), 154-159.
  • Panda, B., & Singh, R. P. (1990). Developments in processing quail meat and eggs. World's Poultry Science Journal, 46(3), 219-234.
  • Pellegrini, M., Barbieri, F., Montanari, C., Iacumin, L., Bernardi, C., Gardini, F., & Comi, G. (2023). Microbial spoilage of traditional goose sausages produced in a northern region of Italy. Microorganisms, 11(8), 1942.
  • Pingel, H. (2011). Waterfowl production for food security. Lohmann Information, 46(2), 32-42.
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  • Santhi, D., & Kalaikannan, A. (2017). Japanese quail (Coturnix coturnix japonica) meat: Characteristics and value addition. World's Poultry Science Journal, 73(2), 337-344.
  • Seçim, Y., Güler, S., Kaya, Z. K., Biçer, Y., Arslan, E., & Kırıkçı, K. (2020). Farklı pişirme tekniklerinin sülün etlerinin bazı duyusal özelliklerine etkisi. Eurasian Journal of Veterinary Sciences, 36(2), 80-85.
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  • Teye, G. A., & Adam, M. (2000). Constraints to guinea fowl production in northern Ghana: A case study of the Damongo area. Ghana Journal of Agricultural Sciences, 33(2), 153–157.
  • Thiele, H. H. (2016). Breeding Pekin ducks for meat production. Lohmann Information, 50(1), 28-31.
  • Totosaus-Sanchez, A. (2010). Paste products (Pâté). In Handbook of Poultry Science and Technology, 2, 199-207.
  • Tucak, Z., Škrivanko, M., Periškić, M., Bošković, I., & Jumić, V. (2008). The influence of keeping pheasants in captivity vs. nature on the biological value of meat and its use in human nutrition. Collegium Antropologicum, 32(3), 959-962.
  • Tufarelli, V., Dario, M., & Laudadio, V. (2007). Effect of xylanase supplementation and particle-size on performance of guinea fowl broilers fed wheat-based diets. International Journal of Poultry Science, 4, 302-307.
  • Tufarelli, V., Ragni, M., & Laudadio, V. (2018). Feeding forage in poultry: A promising alternative for the future of production systems. Agriculture, 8(6), 81.
  • TÜİK. (2023). https://biruni.tuik.gov.tr/medas/?kn=101&locale=tr, erişim tarihi: 28.08.2024.
  • Türk Patent Kurumu. (2024). https://ci.turkpatent.gov.tr/Files/GeographicalSigns/30fcaf5b-9b77-49e0-98a1-90d329232e67.pdf, erişim tarihi 04.04.2024.
  • Volpi, M. C. (2016). The exotic west: The circuit of carioca featherwork in the nineteenth century. Fashion Theory, 20, 127-151.
  • Vorona, N., & Makarynska, A. (2022). Goose breeding is a promising branch of the economy. In Modern Technologies in the Food Industry (pp. 52-52).
  • Wahyono, N., & Utami, M. (2018). A review of the poultry meat production industry for food safety in Indonesia. In Journal of Physics: Conference Series, Vol. 953, p. 012125.
  • Wu, D., Cui, D., Zhou, M., & Ying, Y. (2022). Information perception in modern poultry farming: A review. Computers and Electronics in Agriculture, 199, 107-131.
  • Yazdekhasti, A., Wang, J., Zhang, L., & Ma, J. (2021). A poultry industry case study in Mississippi. Transportation Research Part E: Logistics and Transportation Review, 154, 102463.
  • Zhang, F., Zu, J., Hu, M., Zhu, D., Kang, Y., Gao, S., & Huang, Z. (2020). Uncovering inconspicuous places using social media check-ins and street view images. Computers, Environment and Urban Systems, 81, 101478.
Toplam 89 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Konular Veteriner Bilimleri (Diğer)
Bölüm Derleme Makaleler
Yazarlar

Selda Karadağ 0000-0003-0571-9711

Yayımlanma Tarihi 30 Nisan 2025
Gönderilme Tarihi 15 Ocak 2025
Kabul Tarihi 29 Mart 2025
Yayımlandığı Sayı Yıl 2025 Cilt: 9 Sayı: 1

Kaynak Göster

APA Karadağ, S. (2025). Alternative species in poultry farming and their economic, social, and cultural importance. Journal of Istanbul Veterinary Sciences, 9(1), 30-37.

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