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Last spring I did a research project on meat hybirds. I used chicks from a local Tyson grower and red ranger chicks from a TSC and grew them in 3 different conditions. The first condition was a typical "pet" flock, being raised on starter and then layer. They were also keep in optimal cage...

So I have a couple broilers from a local commercial farmer that were left at pick up day and a couple of weeks ago one started laying, although she has only laid three. I knew they were technically able to lay eggs but did not think they would make it to that age. Has anyone else had experience...

Did you cull them straight from the yard or did you keep them up for a few weeks to ensure taste. I know with some meats you can taste if they have consumed strong flavored grasses like wild garlic.

Love the barred

You can breed unless they are full siblings... unless you are trying to avoid that route. I just bred a 4th generation of birds and used two related birds for the first time. The hen was the grandmother to the rooster, both with great genetics.

I have no idea if this company is regional to me but does anyone have any information on the "ross" type commercial broiler from Pilgrims' Pride?

Does anybody have a feeding regimen that is breeding/showing quality friendly?

is this for commercial brooding

Do you put a portable electric fence around your coops or do you just have it for the birds to stay in

And it is so aggravating when you are trying to breed toward birds that do better free ranging when you can not even let them do that. My great grandparents used to keep around 100 game birds free ranged and the only time any would get killed was by them to cut down on the extra roosters and old...

Thankfully we don't have that much of a dog problem here as much as a coyote and fox problem, especially in the spring when they are raising. One got my last pen full of cornish crosses I was working with. Needless to say I stayed up every night with a .22 for the next week

I'm partial to heritage breed meat birds

what is your breeding goal?

I am going to be conducting a research project on growth patterns and quality of commercial broilers compared to heritage meat breeds and I need to exactly replicate the techniques and procedures of each environment including commercial chicken house, backyard flock and pastured raised...

how do ya'll stand on the whole vaccination thing? I am going to be getting birds from a hatchery for the first time for a project and I am really concerned with them dying if i don't get them inoculated. What have ya'll's experiences been?

Wow, sounds a whole lot more intense than a simple banding of a bull calf, I don't see why large scale businesses would do this just to make the meat more tender.

Caponizing is neutering a rooster right? How do they do that since their organs are internal, I have only heard of it a few times, would they just pull the organs out and cut and clean?

I know that, but such a concentrated line of breeding for the sole purpose of slaughtering at 6-10 weeks of age makes you wonder.

The biggest question here is whether the artificial selection of this new type of bird affects the consumers.