APHIS Characteristics – Live Animals (Breed / Variety A11)
Code
Name
Definition
PDAN
Ancona (Poultry – Duck)
The Ancona was developed in Great Britain during the early twentieth century and most likely originated from Runner ducks and Huttegen ducks, an old Belgian duck.
PDAS
Australian Spotted (Poultry – Duck)
Despite its misleading “down under” name, the Australian Spotted ducks actually originated in the United States. It was developed in the 1920's by John C. Kriner and Stanley Mason of Pennsylvania with a foundation stock of Call, Mallard, Northern Pintail, and an unidentified wild Australian duck.
PDAY
Aylesbury (Poultry – Duck)
This duck breed was one of the first to arrive in United States from England. Aylesburys were exhibited in 1849 at the inaugural poultry show in Boston, Massachusetts and were included in the first publication of American Standard of Perfection published in 1874 by the American Poultry Association.
PDBU
Buff or Orpington (Poultry – Duck)
William Cook, the famous poultry breeder from Orpington, Kent, created a number of Orpington duck varieties including the Blue, Buff, and Black Orpington.
PDCA
Cayuga (Poultry – Duck)
The Black Cayuga is of American origin, and takes its name from Cayuag county, New York state. It carries the blood of the wild black duck, the Black East India, and probably some Rouen blood was introduced for the purpose of somewhat larger size.
PDCR
Crested (Poultry – Duck)
Crested White ducks are probably of Pekin and Aylesbury breeding. The tuft of feathers on the head, which occasionally appears, having been recognized as a point of attraction.
PDDH
Dutch Hookbill (Poultry – Duck)
This unique and very old Dutch breed of duck is thought to have originated in the Netherlands between the seventeenth and eighteenth centuries in the province of Noord-Holland. As the name implies, the breed is characterized by its downward curving beak, setting it apart from other duck breeds.
PDKC
Khaki Campbell (Poultry – Duck)
The Khaki Campbell was developed in England during the early 1900's by Adele Campbell. It was admitted to the American Standard in 1941. Though originally a cross of Indian Runner, Mallard, and Rouen, Campbells exceed all of these and most chicken breeds in egg production, with some strains averaging 300 eggs per year.
PDMA
Magpie (Poultry – Duck)
Oliver Drake and M. C. Gower-Williams of Wales are credited with developing this charming duck. Because of this duck's size, somewhat upright carriage, and plumage pattern, it is conjectured that Magpies may have been descended from the Runner duck and the Huttegem, an old Belgian duck breed with possible Runner breed ancestry that was raised during the 1800's.
PDMU
Muscovy (Poultry – Duck)
Originating from Brazil, Muscovies are the only domestic ducks that is not derived from mallard stock.
PDOB
Other Breed (Poultry – Duck)
PDOR
Orpington (Poultry – Duck)
The Buff Orpington duck, sometimes called the Buff duck, is of English origin. The color should be buff or it is sometimes described as seal brown or rich fawn. These ducks should follow the Pekin in size and shape.
PDPK
Pekin (Poultry – Duck)
The most popular market duck in America is the Pekin. It is bred in one variety, white; and a creamy white plumage and orange shanks and toes are desired.
PDPO
Pommeranian Duck (Poultry – Duck)
From various European countries. They were named after the main breeding area, Pommerania, and have been bred since 1920 in Switzerland.
PDRN
Runner (Poultry – Duck)
The Runner ducks are the Leghorns of the duck family. They are prolific layers. Three hundred Indian Runner ducks were described and illustrated in the poultry press of 1912 to 14, and preceded the future for 300 hens which came later. In England, duck egg laying contests are carried on.
PDRU
Rouen (Poultry – Duck)
The Rouen was developed in France and was admitted to the American Standard in 1874. It is still considered the superior meat bird in Europe, where much more duck is consumed than in America. In the U.S., Rouens are raised primarily for the restaurant market.
PDSX
Saxony (Poultry – Duck)
In eastern Germany, Albert Franz of Chemitz began developing a new multipurpose duck in 1930. He used Rouen, German Pekin, and Blue Pomeranian ducks in his breeding program and introduced this new creation at the Saxony Show of 1934.
PDSA
Silver Appleyard (Poultry – Duck)
This big, colorful duck was developed by Reginald Appleyard at his famous Priory Waterfowl Farm near Bury St. Edmund, England. His goal, as stated in a 1940's farm brochure, was to make a beautiful breed of duck, with a combination of beauty, size, lots of big white eggs, and a deep long, wide, breast.
PDSW
Swedish (Poultry – Duck)
Tradition held that blue colored ducks were exceptionally hardy, superior meat producers, and difficult for predators to see, making this type duck popular in Europe for centuries.
PDWH
Welsh Harlequin (Poultry – Duck)
The Welsh Harlequin originated in 1949 from two mutant light colored ducklings hatched from pure Khaki Campbells by Leslie Bonnet, a duck breeder living near Criccieth, Wales.
Poultry – Goose
APHIS Characteristics – Live Animals (Breed / Variety A11)
Code
Name
Definition
PGAB
American Buff (Poultry – Goose)
The American Buff goose was developed in North America and is descended from the wild Greylag goose, which is found in Europe and Northern Asia.
PGAF
African (Poultry – Goose)
The African goose is a massive bird. Its heavy body, thick neck, stout bill and jaunty posture give the impression of strength and vitality. Its name is not indicative of its place of origin. Historical studies show that the African has been known by many names, and its origin has been attributed to many continents. It seems to have arrived in North America on ships that traveled around the world so its exact origin is ambiguous. It is known, however, that the African is a relative of the Chinese goose.
PGCH
Chinese (Poultry – Goose)
Chinese geese are considered by many to be the most graceful and beautiful member of the goose family. They are elegant and dignified on both land and water. Sometimes referred to as "Swan Geese" because of their long and graceful necks, they descend from the wild swan goose native to Asia.
PGCP
Cotton Patch (Poultry – Goose)
The breed’s beginnings are not clear but it is thought to have descended from European stock brought to the U.S. during the colonial period.
PGOB
Other Breed (Poultry – Goose)
PGPI
Pilgrim (Poultry – Goose)
It is difficult to tease the facts from the romance in the origin of the Pilgrim goose. Popularly thought to have come to America with the pilgrims, the Pilgrim goose, as we know it, is a recently developed breed.
PGPO
Pomeranian (Poultry – Goose)
Pomeranian geese average 15-17 pounds and lay 15-35 eggs annually. Northern German farmers developed the Pomeranian goose, and their origin may date as early as 1550.
PGRO
Roman (Poultry – Goose)
The Roman goose originated in Italy. More than 2000 years ago, Romans considered these geese sacred to Juno (the goddess of marriage). In 365 BC, as the Gauls attempted to steal into Rome under cover of night, it was the honk of a Roman goose that awoke Marcus Manlius and saved the capitol.
PGSE
Sebastopol (Poultry – Goose)
The Sebastopol goose originated in southeastern Europe. While sources do not agree on the precise location, they all point to the region around the Black Sea.
PGSH
Shetland (Poultry – Goose)
Shetland geese come from the Shetland Islands of Great Britain, but no detailed records exist of their breed development.
PGST
Steinbacher (Poultry – Goose)
PGTO
Toulouse (Poultry – Goose)
The name Toulouse is used for several types of gray geese descended from the European Greylag. People have selected Toulouse as general purpose farm birds, as producers of fois gras, and as show-birds.
Poultry – Other
APHIS Characteristics – Live Animals (Breed / Variety A11)
Code
Name
Definition
POGR
Grouse (Poultry – Other)
POGF
Guinea fowl (Poultry – Other)
POPA
Partridge (Poultry – Other)
POPF
Pea fowl (Poultry – Other)
POPH
Pheasants (Poultry – Other)
POPQ
Quail (Poultry – Other)
POSW
Swan (Poultry – Other)
Poultry – Turkey
APHIS Characteristics – Live Animals (Breed / Variety A11)
Code
Name
Definition
PTBB
Bronze Broad Breasted (Poultry – Turkey)
The Bronze Broad Breasted Turkey is considered by some to be the largest and heaviest of the Turkey variety. The Bronze strain is an American origination and admitted into the American Standard of Perfection in 1874.
PTBK
Black (Poultry – Turkey)
It is not extensively bred in America, but in Europe is considered one of the finest turkeys for table qualities, and is bred with success in Eastern England and Normandy in France.
PTBL
Blue (Poultry – Turkey)
Considered a rare breed of Turkey, a heritage Turkey and admitted into the American Standard of Perfection in 1874. Past breeding is thought to be derived from the Spanish Black Turkey of USA and the Norfolk Black in England.
PTBR
Bourbon Red (Poultry – Turkey)
Considered a rare breed of Turkey, a heritage Turkey and admitted into the American Standard of Perfection in 1909. Developed in Pennsylvania and taken to Kentucky with the long rifle. This breed later was given the name Bourbon Red from its popularity from Bourbon County, Kentucky.
PTBZ
Bronze (Poultry – Turkey)
The Bronze turkey is named for its unusual color, a shimmering green-bronze which appears metallic in the sunlight. It is found in two types, the Broad-breasted which has commercial uses, and the Unimproved (or naturally-mating), for small-scale production. Both are rare in North America.
PTBS
Beltsville Small White (Poultry – Turkey)
Researchers developed the new Beltsville Small White variety from a genetic foundation that included the White Holland, White Austrian, Narragansett, Bronze, and Wild Turkey.
PTCH
Chocolate (Poultry – Turkey)
The history behind the Chocolate turkey is somewhat vague, but they were common in the Southern U.S. and France before the Civil War which caused a great decline in turkey breeding.
PTJB
Jersey Buff Turkey (Poultry – Turkey)
The Buff is a historic variety of the mid-Atlantic region named for the beautiful color of its feathers. Though never widespread, it was accepted by the American Poultry Association in 1874 and used in the development of the Bourbon Red variety in the late 1800s.
PTLL
Lavender/Lilac (Poultry – Turkey)
Lilac turkeys are one of the blue color variants of turkeys, caused by interactions of several color genes. Lilac turkeys have a solid light blue colored body, a light blue or tan tail, and slate colored banding near the end of the tail feathers.
PTMW
Midget White (Poultry – Turkey)
The Midget White turkey was created in the early 1960s by Dr. J. Robert Smyth at the University of Massachusetts. It was developed to meet an anticipated demand for a small version of the broad breasted turkey.
PTNA
Narragansett (Poultry – Turkey)
Considered a rare breed Turkey, a heritage Turkey and admitted into the American Standard of Perfection in 1874. This Turkey was derived from European strains and the American Wild Turkey around Narragansett, Rhode Island in the 19th century with earlier bloodlines as far back as the 1600's.
PTOB
Other Breed (Poultry – Turkey)
PTRO
Royal Palm (Poultry – Turkey)
Considered a rare breed of Turkey, a heritage Turkey and admitted into the American Standard of Perfection in 1977. The Royal Palm Turkey is considered to be a little smaller than other heritage turkeys and fends for itself very well.
PTSB
Heritage Standard Bronze (Poultry – Turkey)
Not to be mistaken for the Broad Breasted Bronze Turkey, the Heritage (Standard) Bronze Turkey has been around for most of American History. It originated by crossing the Wild Eastern Turkey with the domesticated turkeys brought over by early European Colonists.
PTSL
Slate (Poultry – Turkey)
The Slate turkey never attained any standing as a popular variety and is now practically extinct. The color should be an ashy blue, sometimes dotted with black. Its size should be the same as that of the Black Turkey.
PTWH
White Holland (Poultry – Turkey)
The White Holland was the most important white-feathered variety throughout most of American history. Despite this illustrious past, the white Holland is one of the rarest and most difficult to authenticate varieties today.
