Comb (anatomy)

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Single comb

A comb is a fleshy growth or crest on the top of the head of some gallinaceous birds, such as domestic chickens. The alternative name cockscomb (with several spelling variations) reflects the fact that combs are generally larger on cock birds than on hens. The comb is one of several fleshy protuberances on the heads of chickens, the others being the wattles and earlobes, which collectively are called caruncles.[ citation needed ] In turkeys, the caruncles are the fleshy nodules on the head and throat.

Contents

Chicken combs are most commonly red, but may also be black or dark purple in breeds such as the Silkie or the Sebright. In other species the color may vary from light grey to deep blue or red.[ citation needed ]

The comb may be a reliable indicator of health or vigor and is used for mate-assessment in some poultry species. [1]

Types of chicken comb

Comb shape varies considerably depending on the breed or species of bird. Of the many types and shapes seen in chicken cocks the principal ones are: [2] :499 [3]

In hen birds the comb is usually smaller and neater than in the cock.

In cookery

Combs are used in cookery, often in combination with wattles or chicken kidneys.

Combs were formerly used in French cuisine as garnishes. They were also used to prepare salpicons served in vol-au-vents, profiteroles, etc. in which they were often combined with other luxury ingredients such as truffles, sweetbreads, or morels in a cream sauce.

In Italian cuisine, cockscombs are an ingredient of cibreo, a traditional sauce which also includes chicken livers, wattles and unlaid eggs. [4] :88 It is used in the pasta dish tagliatelli al cibreo and in the main dish ciambella con cibreo. [4] :468

Combs are prepared by parboiling and skinning, then cooking in court-bouillon. After preparation, they are greyish. They are often served in Chinese dim sum-style dishes.[ citation needed ]

Other

Because of its bright color and distinctive shape, "cockscomb" also describes various plants, including the florists' plant Celosia cristata , the meadow weed yellow rattle, sainfoin, wild poppy, lousewort, Erythronium and Erythrina crista-galli ; the characteristic jester's cap; a shape of pasta (creste di galli); and so on.

Spelling variations

See also

Related Research Articles

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The Silkie is a breed of chicken named for its atypically fluffy plumage, which is said to feel like silk and satin. The breed has several other unusual qualities, such as black skin and bones, blue earlobes, and five toes on each foot, whereas most chickens have only four. They are often exhibited in poultry shows, and also appear in various colors. In addition to their distinctive physical characteristics, Silkies are well known for their calm and friendly temperament. It is among the most docile of poultry. Hens are also exceptionally broody, and care for young well. Although they are fair layers themselves, laying only about three eggs a week, they are commonly used to hatch eggs from other breeds and bird species due to their broody nature. Silkie chickens have been bred to have a wide variety of colors which include but are not limited to: Black, Blue, Buff, Partridge, Splash, White, Lavender, Paint and Porcelain.

<span class="mw-page-title-main">Rhode Island Red</span> American breed of domestic chicken

The Rhode Island Red is an American breed of domestic chicken. It is the state bird of Rhode Island. It was developed there and in Massachusetts in the late nineteenth century, by cross-breeding birds of Oriental origin such as the Malay with brown Leghorn birds from Italy. It was a dual-purpose breed, raised both for meat and for eggs; modern strains have been bred for their egg-laying abilities. The traditional non-industrial strains of the Rhode Island Red are listed as "watch" by The Livestock Conservancy. It is a separate breed to the Rhode Island White.

<span class="mw-page-title-main">Plymouth Rock chicken</span> American breed of domestic chicken

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<span class="mw-page-title-main">Wattle (anatomy)</span> Fleshy growth on the head or neck of a bird

A wattle is a fleshy caruncle hanging from various parts of the head or neck in several groups of birds and mammals. Caruncles in birds include those found on the face, wattles, dewlaps, snoods, and earlobes. Wattles are generally paired structures, but may occur as a single structure when it is sometimes known as a dewlap. Wattles are frequently organs of sexual dimorphism. In some birds, caruncles are erectile tissue and may or may not have a feather covering.

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<span class="mw-page-title-main">Minorca chicken</span> Breed of chicken

The Minorca, Catalan: Gallina de Menorca, Spanish: Menorquina, is a breed of domestic chicken originating in the Mediterranean island of Menorca, in the Balearic Islands to the south-east of Spain. It is a well-known exhibition bird in many countries of the world, but in the island of Menorca is an endangered breed and considered to be at risk of extinction.

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The Sebright is a British breed of bantam chicken. It is a true bantam – a miniature bird with no corresponding large version – and is one of the oldest recorded British bantam breeds. It is named after Sir John Saunders Sebright, who created it as an ornamental breed by selective breeding in the early nineteenth century.

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<span class="mw-page-title-main">Derbyshire Redcap</span> Breed of chicken

The Derbyshire Redcap is a breed of chicken originating in the English county of Derbyshire. The name "Redcap" derives from the breed's unusually large Rose-type comb. British breed standards dictate a length of more than 7 centimetres (3 inches) of length for a Redcap comb. It is covered in small, fleshy points, and has a distinct spike pointing backwards called a "leader". Combs, wattles and earlobes are all ideally bright red.

<span class="mw-page-title-main">Scots Grey</span> Scottish breed of chicken

The Scots Grey is a dual-purpose breed of domestic chicken originating in Scotland, where it has been bred for more than two hundred years. It was formerly known as the Scotch Grey and until about 1930 was popular in Scotland. It is on the "Native Poultry Breeds at Risk" list of the Rare Breeds Survival Trust.

<span class="mw-page-title-main">Ayam Cemani</span> Breed of chicken

The Ayam Cemani is a rare breed of chicken from Indonesia. They have a dominant gene that causes hyperpigmentation (fibromelanosis), making the chicken mostly black, including feathers, beak, and internal organs. The Cemani is a very popular gamecock for cockfighting in Bali because their thighs have much more muscle compared to other chickens, which leads to them being much faster.

<span class="mw-page-title-main">Dubbing (poultry)</span> Procedure of removing the comb, wattles and sometimes earlobes of poultry

Dubbing is the procedure of removing the comb, wattles and sometimes earlobes of poultry. Removing the wattles is sometimes called "dewattling".

<span class="mw-page-title-main">Caruncle (bird anatomy)</span> Fleshy growth on the head or neck of a bird

A caruncle is defined as 'a small, fleshy excrescence that is a normal part of an animal's anatomy'. Within this definition, caruncles in birds include wattles, combs, snoods, and earlobes. The term caruncle is derived from Latin caruncula, the diminutive of carō, "flesh".

The Oxford Old English Game is an ancient breed of chicken, originating from Britain. They were officially recognised when The Old English Game Club split, creating two breeds of Old English Game fowl. They are primarily farmed for meat but have been used for cock fighting and eggs on a domestic scale.

<span class="mw-page-title-main">Satsumadori</span> Japanese breed of fighting chicken

The Satsumadori is a Japanese breed of chicken. It originated in Kagoshima Prefecture, in the southernmost part of the island of Kyushu in southern Japan, and was originally bred for cockfighting. The name derives from that of the former province of Satsuma, now the western part of Kagoshima Prefecture.

References

  1. Jones, E.K.M.; Prescott, N.B. (2000). "Visual cues used in the choice of mate by fowl and their potential importance for the breeder industry". World's Poultry Science Journal. 56 (2): 127–138. doi:10.1079/WPS20000010. S2CID   86481908.
  2. 1 2 3 4 5 6 7 8 9 J. Ian H. Allonby, Philippe B. Wilson (editors) (2018). British Poultry Standards: complete specifications and judging points of all standardized breeds and varieties of poultry as compiled by the specialist breed clubs and recognised by the Poultry Club of Great Britain, seventh edition. Chichester; Hoboken, New Jersey: Wiley Blackwell. ISBN   9781119509141.
  3. Dave Anderson ([n.d.]). The Chicken's Comb. Backyard Poultry. Archived 7 November 2013.
  4. 1 2 Giuliano Bugialli (1989). [https://archive.org/details/fineartofitalian00bugi_0/page/88/mode/1up The Fine Art of Italian Cooking, second edition. ISBN   0-8129-1838-X.