Утка Каюга (Утка Кайюга), это американская, необычайно красивая Мясо-яичная порода уток, происходящая с озера Кайюга штата Нью-Йорк. В первые была презентована в 1874 году. Утки Каюга, отличаются своеобразным цветом оперения и удивительной красотой.
Окраска оперения у уток Каюга, черная с очень характерным зеленовато-металлическим отливом, как у жуков. У уток Каюга, довольно крепкая конституция телосложения. Глаза темно-карие, лапы и клюв исключительно черные. Ноги средней длины. Хвост направлен вверх, средней длины. Есть голубая форма уток Каюга.
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Средняя живая масса взрослых селезней Каюга, составляет - 3,2-3,8 кг, уток - 2,8-3,1 кг. За год утки Каюга сносят примерно - 100-150 яиц, весом - 70-80 г. Цвет первых 10 яиц уток Каюга (в начале яйцекладки) черный, затем яйца светлеют и становятся серовато или зеленовато белыми. Инкубационный период в среднем составляет - 28 дней. Утки Каюга обладают очень хорошим инстинктом насиживания, практически каждый год садятся в наседки, они прекрасно сидят на яйцах и заботливо водят утят - 10-15 штук.
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Утки Каюга очень хорошо приспосабливаются к холодным климатическим условиям. Данную породу лучше всего содержать на вольном выгуле, где они очень хорошо нагуливаются. В огороде они любят поедать различных вредителей, причем не трогают хозяйственные посадки растений. Характер у уток Каюга, спокойный и послушный, кряканье тихое по сравнению с пекинскими утками. Аналогичные породы есть в Латинской Америке, Азии (Индия и тп).
Cayuga Ducks
According to local lore, the Cayuga duck breed developed
from a pair of wild ducks that a miller in Duchess County,
New York, caught on his mill pond in 1809. This report seems
to be historically inaccurate and is actually an accounting
of the Gadwall duck as reported in the Birds of America by
John J. Audubon in 1843. Historic local opinion in New York
is that Cayugas originated from a population of wild ducks
from the region, but there is currently no definitive
evidence found to substantiate the hypothesis.
Another accounting of the source of the Cayuga duck breed is
told by Mr. R. Teebay of Fulwood, Preston, Lancashire, UK in
the 1885 publication The Book of Poultry by Lewis Wright.
Teebay states that the Cayuga resembles (or was identical to)
an English black duck breed commonly found in Lancashire in
the 1860’s. He believed that the Cayuga breed may have
originated from this stock. He notes that the English black
duck had since disappeared in Lancashire as it was replaced
by the popular Aylesbury duck in the 1880’s. Teebay’s view
on the Cayuga’s origin was supported by an un-named
acquaintance who hunted and trapped extensively the Cayuga
region and was familiar with both domestic breeds. The
hunter, having extensive knowledge of the local wild ducks,
supported the theory that the Cayuga was derived from the
Black duck of Lancashire as opposed to originating from a
local wild duck population.
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John S. Clark introduced ducks he obtained in Orange County,
NY to Cayuga County in the Finger Lakes region of New York
circa 1840. Clark noted at the time that occasionally ducks
would develop a “top knot” on their heads. This is further
substantiated by Luther Tucker, editor of The Cultivator, in
1851. The ducks were named “Cayuga” after the native people
of that area. By 1874 the Cayuga duck was accepted into the
American Poultry Association’s Standard of Perfection. The
breed was raised in large numbers on duck farms in New York
until the 1890’s, when the Pekin duck came to dominate the
duckling market in the big cities.
The Cayuga is recognized as one of the hardiest of the
domestic ducks and are easily tamed if hand-raised. They
tolerate the harsh winters of the northeast and can produce
many offspring. The Cayuga averages 7-8 lbs. and has the
ability to obtain much of its diet from foraging, when given
appropriate areas to explore for food. The meat of the
Cayuga is reputed to be of excellent taste and fine quality
but the carcass can be difficult to clean because of their
dark feathering. Some resolve this problem by skinning the
ducks rather than plucking. Cayuga ducks can lay 100-150
eggs per year that can be used for general eating and baking
purposes. Eggs are initially black in color, but as the
season progresses egg color lightens to white by the end of
the season. The plumage of the Cayuga is uniformly greenish
black and may become mottled with white as they age.
