BREEDING FOR PRODUCTION...EGGS AND OR MEAT.

[lpatelski]

7/11/2017
The "Spike"-CX /"Betty"-CX cockerel pulls into the lead at 84g DOH 7/9/17 56g day 1.
Followed by the "Spike"-CX /"Betty"-CX Pullet at 81g DOH 7/9/17 56g day 1.
Then both "Spike"-CX /"Pebbles"-DC/CX cockerels are locked neck and neck at 76g DOH 7/9/17 both 49g day one.

Slow feathering cockerel wing on the lead bird. "Harambo"

Fast feathering Pullet wing. See the staggered length? "Betty Davis"

Spike/Pebbles - Slow feathering cockerel - Blue feathers on one wing
"Lazur" Polish for blue.

Spike/Pebbles Slow feathering cockerel wing "Dino"

 

[lpatelski]

7/14/17 the 1 week mark: Betty Davis pulls into the lead at 132g after eating she weighs 134g

Harambo falls behind at 129g after eating he weighs 131g

And edging up is Dino at 126g. after eating he weighs the same 126g

Last but not least is the blue winged beauty Lazur at 118g, after eating he weighs 121g

 

[Molpet]

sooo how do you all get them to stay still to weigh? And how do you not bond with them handling them so much LOL... The first CX I had troubles processing pullets that were pulling at my pant leg as I was taking them to the camp bus.. I had to quit "playing with my food" and it is easier (emotionally) to process them... especially the randy cockerels... I have been just weighing after processing

 

[lpatelski]

sooo how do you all get them to stay still to weigh? And how do you not bond with them handling them so much LOL... The first CX I had troubles processing pullets that were pulling at my pant leg as I was taking them to the camp bus.. I had to quit "playing with my food" and it is easier (emotionally) to process them... especially the randy cockerels... I have been just weighing after processing

The scale: The chicks are standing inside an empty, square, very large, clear plastic, candy container. Otherwise they would be: In the fish tank, on the floor, or on the leather couch watching TV.
I allow myself to bond with the ones I am keeping. I've been a farmer at heart since a young age.
My thought is:
I am in control of my food source. I take a life to sustain my own. My animals are treated with love and respect. I make sure they are treated well right up to when they are processed. No life was needlessly wasted sitting in a grocery store case; tossed in the trash when not sold.
Be proud you can process and eat your birds. I wish everyone would grow their own food. We have become lazy, making others do what we do not want to do. Be strong and proud you don't make someone kill your food for you.

 

[Molpet]

yep I do not like how chickens are raised commercially and I know what mine eat and how they live... and unfortunately, how they die. But they get to be chickens.
I grew up w/totally free range chickens, but the predators cleaned out every winter
When I retired I built a hoop coop, got a few hens and a roo.. a few cx last spring.. saved a cx hen, a broody hatched out 1/2 cx: 3 cockerels and 1 pullet.. have 20 of their offspring running around, not crowing yet. Most are 1/4 CX and 1/4 BR or BJG

 

[YdogsflY]

Hi folks, I've got some questions about Leghorns and other light fowl.

Bbviously they are pretty good egg layers. The Leghorns and Campines (maybe Hamburgs) also seem to grow and mature quickly. So I was thinking that the small breeds might make good fryers, while light on feed and heavy on eggs.

With their smaller bones and fast growth, is the amount of meat on the carcass comparable to a bigger boned dual purpose fowl around 16 - 20 weeks?

They aren't going to keep up with the meat or DP birds after that time. But for a fryer, I'm thinking they might be ok.

 

[lpatelski]

Hi folks, I've got some questions about Leghorns and other light fowl.

Bbviously they are pretty good egg layers. The Leghorns and Campines (maybe Hamburgs) also seem to grow and mature quickly. So I was thinking that the small breeds might make good fryers, while light on feed and heavy on eggs.

With their smaller bones and fast growth, is the amount of meat on the carcass comparable to a bigger boned dual purpose fowl around 16 - 20 weeks?

They aren't going to keep up with the meat or DP birds after that time. But for a fryer, I'm thinking they might be ok.

There was a BYC thread on this subject:
https://www.backyardchickens.com/threads/white-leghorns-ok-for-meat.68046/

 

[lpatelski]

Day 12 for the CX group:
Harambo maintains his lead with 256g
Betty Boop holding second place at 250g
Dino widening the gap at 244
Lazur bringing up the rear at 223g

Day 5 for the new CX group.

 

[bramblefir]

Hi folks, I've got some questions about Leghorns and other light fowl.

Bbviously they are pretty good egg layers. The Leghorns and Campines (maybe Hamburgs) also seem to grow and mature quickly. So I was thinking that the small breeds might make good fryers, while light on feed and heavy on eggs.

With their smaller bones and fast growth, is the amount of meat on the carcass comparable to a bigger boned dual purpose fowl around 16 - 20 weeks?

They aren't going to keep up with the meat or DP birds after that time. But for a fryer, I'm thinking they might be ok.

This might be a bit disjointed, so excuse me if it is. I've got a clingy toddler.

For the most part any of the white egg breeds you get from hatcheries are going to be heavily skewed to egg production rather than meat.

They do mature quickly (butcher at 12 weeks or sooner). You can select for more muscling to improve size as well.

My great-grandpa raised White Leghorns. They were their only source of chicken meat and also their primary income source (they hatched and sold chicks).

Next spring I'll be hatching Hamburgs with the intent of selecting for improved meat qualities.

My Golden Penciled Hamburg cockerel:

 

[YdogsflY]

This might be a bit disjointed, so excuse me if it is. I've got a clingy toddler.

For the most part any of the white egg breeds you get from hatcheries are going to be heavily skewed to egg production rather than meat.

They do mature quickly (butcher at 12 weeks or sooner). You can select for more muscling to improve size as well.

My great-grandpa raised White Leghorns. They were their only source of chicken meat and also their primary income source (they hatched and sold chicks).

Next spring I'll be hatching Hamburgs with the intent of selecting for improved meat qualities.

My Golden Penciled Hamburg cockerel:
View attachment 1086888

Thanks for your response. I will certainly be looking for good quality leghorns, not Hatchery birds. Leghorns might just be the most perfected fowl outside of the commercial meat/egg industry. So there should be a good supply of chicks.

The Hamburgs are interesting as well, though a tad smaller than the leghorns (according to the standard). It sure would be neat to hear about your journey with the Hamburgs. A meaty Hamburg that lays lots of eggs would be a great accomplishment.

I've been raising good (to me at least) New Hampshires for years now. A new friend has a lot of really nice Leghorns. At Butcher this year at 14 weeks, My New Hampshires were bigger in frame yet larger in bone than his Leghorns. The amount of meat off each bird had no discernible difference.

Now that was the peak for his Leghons, and my new Hampshire peak around 20 weeks. The Leghorns couldn't keep up after those 14 weeks, but certainly impressed me as great fryers up to that point. Since I like to grill and fry chicken more than Roast it, to have good birds on less grain would be the ticket.