Partridge

Partridge meat and eggs are valued higher than chicken ones. In other words, with comparable investment volumes, the profit margins will be much higher.

From the point of view of the organization of the production process, breeding partridges is fundamentally no different from breeding chickens, ducks or geese. Partridges have their own specific characteristics that should be considered, but in general, they are no more difficult to deal with than ordinary poultry. At the same time, the business of breeding them has a number of undeniable advantages:

The diet of partridges is generally similar to that of chicken, although it has some peculiarities. In this case, you should also strictly monitor the cleanliness of the feeders and drinkers. Multi-day accumulation of feed and dirt in them is unacceptable. If the feeders and drinkers are not cleaned daily, there is a risk of infectious diseases, which are quite difficult to control.

Two prehistoric species are known from fossil remains - P. palaeoperdix and P. margaritae. P. palaeoperdix was distributed throughout Southern Europe in the early and late Pleistocene and was an important part of the diet of Cro-Magnons and Neanderthals. The phylogenetic position of this species and the gray partridge is not clear enough - modern researchers often consider P. palaeoperdix as the ancestor of modern P. perdix. P. margaritae is known from the late Pliocene of Transbaikalia and Northern Mongolia.

Gray and Daurian partridges are related to each other and outwardly similar, as a result of which they are sometimes attributed to the same subspecies. The Tibetan partridge has an excellent black and white color of the front part, black stripes on the chest and 16 stern feathers in contrast to 18 in the other two species.

Partridge - a genus of birds of the subfamily partridge (Perdicinae), a family of pheasants. Is the object of sport and industrial hunting.