Breeds Of Poultry

1. Breeds Of Poultry

2. Leghorn-Chickens • Weights: 4 lbs. to 6 lbs. • Egg Shell Color: White. • Use: An egg-type chicken. • Origin: city of Leghorn, Italy. • Characteristics: A small, noisy bird, like to move about. • The most numerous breed.

3. Rhode Island Red-Chicken • Varieties: Single Comb, and Rose Comb • Standard Weights: 5 ½ lbs to 8 ½ lbs. •  Egg Shell Color: Brown •  Use: Egg production. • Origin: Massachusetts and Rhode Island. • Characteristics: • Relatively hardy. • The best egg layers of the dual purpose breeds. • Reds handle marginal diets and poor housing conditions.

4. New Hampshire- Chicken • Standard Weights: 5 ½ lbs to 8 ½ lbs. • Use: meat production. • Origin: Massachusetts and New Hampshire. • Characteristics: • They possess a deep, broad body, grow feathers rapidly. • The color is a medium to light red and often fades in the sunshine.

5. White-Turkey • Referred as Broad Breasted Large White. • Cross between Bronze and White Holland. • Noted for large meaty breast. • Artificially inseminated to reproduce.

6. Bronze-Turkey • Referred- as Broad Breasted Bronze. • Has black plumage and dark pinfeathers. • Native to North America. • Spainards took them back to Europe. • Pilgrims bred them to wild turkeys. • Breeders selected certain ones for the broad breast.

7. White Pekin-Duck • White feathers, orange shanks and toes are desired. • The bill is rich yellow in color. • Pekin ducks weigh 7 lbs. to 9 lbs. • Long, broad, deep and full breasted type, to carry an abundance of meat. • The Pekin breed is of Chinese origin. • Were imported to the United States about 1873.

8. Muscovy-Duck • Originated in South America. • White feathers and white skin. • Weigh from 7 lbs to 10 lbs. • Meat is best before 17 weeks.

9. Toulose-Geese • Originated in France. • Dark gray with a white abdomen. • Adult gander weighs 26 lbs. • Adult goose weighs about 20 lbs. • Use weeding crops; sugar beets, mint.

10. White Chinese-Geese • Originated in China. • Two Varieties: • White • Brown • Use for weeding crops, and ornamental.

11. References • Modern Livestock & Poultry Production 5th Edition. By James Gillespie. • Oklahoma State University- Animal Science department. • http://www.ca.uky.edu/agripedia

12. That’s All Folks!!!