Breeding Cornish Rocks

hey, I know this is a newbie stupid question, but why can't we make cornish rock crosses by having a heritige cornish roo and white rock hens? Isn't that how the hatcheries are producing cornishXs? I guess it can't be that easy so there must be more to the crosses then ther name suggests.
 
Quote:
You can produce a better meat bird with that cross " if " you can find quality purebreds to start . They won't have the rapid growth and feed conversion of commercial hybrids ; but should be a better carcass on average than the rock and faster growing than a straight cornish . The trouble lies in locating quality purebreds , the rocks and cornish coming from many hatcheries are not up to the standards of their breed . However , I'd hazzad a guess that crossing two hatchery strains would still give you an advantage over either breed as meat birds .
ETA : Check this link for more info https://www.backyardchickens.com/forum/viewtopic.php?id=317464
 
Last edited:
BirchHatchery-
I've actually been looking for a good dual-purpose white-egg layer with white feathers and yellow skin.
I think you should go for it and try the Leghorn/Cornish X cross. This way you'll have some very productive genetics to start with, and then you'll be able to select for both carcass and egg-laying ability (you probably won't get as big of a bird as the Cornish X or as productive a layer as the Leghorn, but instead one that's pretty good at both. But that's the point of a dual-purpose bird; it's the best of both worlds).
If you do do the Leghorn/Cornish X cross please let me know how it goes! If you want to sell any I'd be interested in buying from this cross.
 
Quote:
Any particular reason you want white eggs? The reason I ask is that white Plymouth Rocks, if you get good quality ones. would fit your other preferences, but they lay brown eggs. White feathers, yellow skin, reasonably good for both meat birds and layers.

I don't know of a good dual-purp with all of the above and white eggs. But here's a chart you can look over, maybe you'll find something. http://www.ithaca.edu/staff/jhenderson/chooks/chooks.html

Since
eggs taste the same regardless of shell color, and there's no difference whatsoever in nutrition between eggs of different colors, maybe you could just go with the brown eggs.
 

New posts New threads Active threads

Back
Top Bottom