Chronicles of Raising Meat Birds - Modern Broilers, Heritage and Hybrids

[jolenesdad]

As promised, info from Moyers on these hybrid broilers.

ALL the hybrid pasture or ranging broilers (red broilers, red rangers, freedom rangers, Dixie rainbows, kosher king, Robust white, etc etc) are Hubbard genetics. All of them. Hubbard has developed many, many lines for grandparent and parent birds and a hatchery or producer gets with Hubbard to discuss what kind of end result they are looking for, and how it can be made. Moyer went to Hubbard with a desire to create a modern broiler that could truly thrive in a pasture environment based directly off the conventional Cornish cross. To accomplish this, out of all the various strains of broiler, Robust white has the most conventional broiler in its blood. As far as John knows, Moyers is the only one doing this and trying to retain some conventional broiler genetics into the pasture bird. The other specialty broilers fall in line with other strains of broilers from other producers.

If you imagine meat chickens on a continuum with Cornish cross at one end and heritage chicken at the other, from the various breeds we have been discussing, this is where things fall. It’s hard to compare specifically the strains owned by various hatcheries, because only they and Hubbard know the genetics used to create, but this is pretty close.

Cornish cross
Slow Broilers

Robust White

Royal red
freedom ranger color yield

Freedom ranger

Dixie rainbow
Kosher king
Moyer Imperial

Heritage breed broiler

I also spent some time asking a few other questions. @Compost King remember I mentioned I had heard of dwarf genes in terminal hybrids for broilers? John says it’s not particularly dwarf genes as size and bone genes. For example, and I may have this a little wrong, but a small bone genetic trait is used to create the meat/breast constitution of the Royal Red. Because of the hybrid nature you won’t be able to isolate that and how it reacts with other genes, so for example you could end up with smaller birds than BROILERS, but there’s not rampant dwarf genetics going on in these breeder flocks. May be interesting to get ahold of some reds since they have more conventional Cornish cross blood in them than the freedom ranger

In addition, we discussed a bit how hatcheries work. There are hatcheries that do their own hatching, and hatcheries that resource out and have drop shipped items. Those that do their own are specialized in heritage and laying chickens, OR broilers. Meat birds take an entirely different protocol for hatching and handling.

Some of the hatcheries that hatch their own broilers are typically where the less healthy broilers come from. The healthiest meat birds will come from the broiler hatcheries (Moyer, freedom ranger hatchery, etc). In addition, the hatcheries that sell the broilers (25 minimum no mixes) to be drop shipped are great because those birds are coming from the broiler hatcheries.

Interesting, and something I hadn’t thought of.

 

[Compost King]

As promised, info from Moyers on these hybrid broilers.


I also spent some time asking a few other questions. @Compost King remember I mentioned I had heard of dwarf genes in terminal hybrids for broilers? John says it’s not particularly dwarf genes as size and bone genes. For example, and I may have this a little wrong, but a small bone genetic trait is used to create the meat/breast constitution of the Royal Red. Because of the hybrid nature you won’t be able to isolate that and how it reacts with other genes, so for example you could end up with smaller birds than BROILERS, but there’s not rampant dwarf genetics going on in these breeder flocks. May be interesting to get ahold of some reds since they have more conventional Cornish cross blood in them than the freedom ranger

In addition, we discussed a bit how hatcheries work. There are hatcheries that do their own hatching, and hatcheries that resource out and have drop shipped items. Those that do their own are specialized in heritage and laying chickens, OR broilers. Meat birds take an entirely different protocol for hatching and handling.

Some of the hatcheries that hatch their own broilers are typically where the less healthy broilers come from. The healthiest meat birds will come from the broiler hatcheries (Moyer, freedom ranger hatchery, etc). In addition, the hatcheries that sell the broilers (25 minimum no mixes) to be drop shipped are great because those birds are coming from the broiler hatcheries.

Interesting, and something I hadn’t thought of.

Thats interesting about the dwarf Genetics. You know getting a dwarf bird is not such a bad thing, it will eat less. If it still fleshes out as fast but ends up smaller overall its still a meat bird. Meat Birding isn't so much about size as it is about speed and feed efficiency.

 

[BantyChooks]

Hi, it's nice to see some more people currently raising meaties. I have 7 CX that are about 7 weeks old. Started with 10, but a coon got a few. I keep them in with my layers at night and free range them during the day. They're amazingly active for such fat birds; they can jump up to the 2' high roosts without issue.

 

[Newyorkrita]

As promised, info from Moyers on these hybrid broilers.

ALL the hybrid pasture or ranging broilers (red broilers, red rangers, freedom rangers, Dixie rainbows, kosher king, Robust white, etc etc) are Hubbard genetics. All of them. Hubbard has developed many, many lines for grandparent and parent birds and a hatchery or producer gets with Hubbard to discuss what kind of end result they are looking for, and how it can be made. Moyer went to Hubbard with a desire to create a modern broiler that could truly thrive in a pasture environment based directly off the conventional Cornish cross. To accomplish this, out of all the various strains of broiler, Robust white has the most conventional broiler in its blood. As far as John knows, Moyers is the only one doing this and trying to retain some conventional broiler genetics into the pasture bird. The other specialty broilers fall in line with other strains of broilers from other producers.

If you imagine meat chickens on a continuum with Cornish cross at one end and heritage chicken at the other, from the various breeds we have been discussing, this is where things fall. It’s hard to compare specifically the strains owned by various hatcheries, because only they and Hubbard know the genetics used to create, but this is pretty close.

Cornish cross
Slow Broilers

Robust White

Royal red
freedom ranger color yield

Freedom ranger

Dixie rainbow
Kosher king
Moyer Imperial

Heritage breed broiler

I also spent some time asking a few other questions. @Compost King remember I mentioned I had heard of dwarf genes in terminal hybrids for broilers? John says it’s not particularly dwarf genes as size and bone genes. For example, and I may have this a little wrong, but a small bone genetic trait is used to create the meat/breast constitution of the Royal Red. Because of the hybrid nature you won’t be able to isolate that and how it reacts with other genes, so for example you could end up with smaller birds than BROILERS, but there’s not rampant dwarf genetics going on in these breeder flocks. May be interesting to get ahold of some reds since they have more conventional Cornish cross blood in them than the freedom ranger

In addition, we discussed a bit how hatcheries work. There are hatcheries that do their own hatching, and hatcheries that resource out and have drop shipped items. Those that do their own are specialized in heritage and laying chickens, OR broilers. Meat birds take an entirely different protocol for hatching and handling.

Some of the hatcheries that hatch their own broilers are typically where the less healthy broilers come from. The healthiest meat birds will come from the broiler hatcheries (Moyer, freedom ranger hatchery, etc). In addition, the hatcheries that sell the broilers (25 minimum no mixes) to be drop shipped are great because those birds are coming from the broiler hatcheries.

Interesting, and something I hadn’t thought of.

Wow, again lots of great truly fabulous information here. I certainly didn't know any of this.

So now I need to go back and read this again a few times to let it really, really sink in.

 

[Newyorkrita]

Moyer Broilers - Week 8
Cornish cross - week 5

Robust White
5
(Pretty consistent makes and females right at 5 lbs)
(82%)

Royal Red
5.25 (biggest rooster is 6 lbs. smallest is 4.5. Most right at 5) (95%) <— wow

Cornish Cross
3 lbs (65%)

Body Shots:
(Both the Robust weigh 5 lbs. note the slightly different body shape of male vs the rounder female. Also, that female only looks so red because I had to lighten the photo because the sun was behind us.)
Royal:
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Robust:
Female:
View attachment 1842189

Male:
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Notes:
Another impressive week. Tons of growth. I actually decided with the intense heat we are having to go ahead and process half next Thursday at 9 weeks. I’ll take most all of the Royal Red and half the Robust White. For the most part, all the males. The Royal Red forage less and I’m afraid they’ll put on too much growth over the next three weeks and be too hot. The males just have a “thickness” about them that makes me question their ability to make it through weeks of 100+ heat indexes. I could be wrong, but they’re fine size and the last thing I need is 50+ 7 pound processed weight broilers. Plus, in general, I really prefer the Robust white personality. They forage far more than the Royal Red do for the last several weeks when I originally thought it was the other way around. It may be a male/female thing. I’m going to raise all females next round. The female Robust white have a beautiful shape and are the clear winners in desire to get out and be chickens. They are just as described and a total answer to a modern broiler that can be raised on pasture.

I’m floored they’ve all come so far even with the “slow start” that worked so well with the last Cornish. Theyve all almost caught up to standard weights that Moyer gave me and that’s awesome. The royals basically HAVE caught up to standard weights. It would really be interesting to study their feed conversion on pasture. Another day....

I think they (the royals) absolutely could handle 3 more weeks, especially at another time in the year. But they would certainly act more and more like traditional broilers and that’s what I want to get away from.

It’s so hot so they can’t be out on the grass all day, and I’ve set up a port-a-cool fan that pretty much lowers the temp of the entire pen by at least 10 degrees. Most the birds stay here from 10:45 or so until 6. They forage everywhere before and after. Even my laying hens stay in the pen with them all day. It’s pretty much “feels like” 100+ for the next 45 or so days. They’re handling it like utter champs. I’m concerned with the Cornish growing out but we will see. Once I process a bunch of the reds I’ll be able to focus on the Cornish and keeping them comfortable. The fan should do most of the work.

body wise I would note that both of these birds hold themselves better than a Cornish. And they poop smaller. It’s fascinating. The Cornish at 4 weeks started developing the poop behinds on a few, right on cue. Ugh. They’re 3 weeks behind these birds, half their size, and poop more.

I included a photo below from these specialty broilers of a fresh poop next to the gigantic 5.5 pound broiler that made it.

What’s pretty interesting is there is an entire set of the Robust white that find their breaks outside of the pen where most of the reds don’t venture too far from the food for most of the day. This group has no interest in sitting in there eating and can always be found in a muddy shady spot cooling off. Interestingly, they are all for the most part female and they’re also huge.

Overall I am still thrilled with these royal reds, and they are pretty active when it isn’t so hot in the morning and late evening. They’re very healthy and jump and play around all the time. Still, a preference has built for me for the Robust White so far because the royals are getting so large and starting to act evEr the slightest bit “uncomfortable”. Will be interesting to judge the taste. I’ll hold a couple reds back for sure so I can get that extra three weeks of flavor.

As I’ve said before, I couldnt be more impressed with Moyers. If you try them out, call John. He is the most forthcoming with information and sharing individual I’ve encountered in the hatchery business and such a support to me as a grower. I’m going to make an additional post later today with all the information he gave me this morning. A long post that maybe shouldn’t be buried in my thread, but will be interesting to a few of you reading along for sure.

BEHAVIOR NOTES:
The boys are boys, but they’re docile. A few crow but it isn’t loud. The first photo below is the Cornish pen that I opened up this week and you can see how the large roosters have no issues with the other birds.

For now... here are additional weekly photos!

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Poop:
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Fabulous!!

What is the importance of the eggs shown nearby the bird in various pictures?

 

[jolenesdad]

Fabulous!!

What is the importance of the eggs shown nearby the bird in various pictures?

That would be multitasking... and I was grabbing eggs while I weighed.

 

[jolenesdad]

Thats interesting about the dwarf Genetics. You know getting a dwarf bird is not such a bad thing, it will eat less. If it still fleshes out as fast but ends up smaller overall its still a meat bird. Meat Birding isn't so much about size as it is about speed and feed efficiency.

That “dwarf” I had earlier is a male that looks pretty good now, just small and put together nicely. Just thinking to myself that he would be pretty awesome to hold back and try and breed a little. He is still 3+ lbs at 8 weeks. Not so shabby at all.

Hi, it's nice to see some more people currently raising meaties. I have 7 CX that are about 7 weeks old. Started with 10, but a coon got a few. I keep them in with my layers at night and free range them during the day. They're amazingly active for such fat birds; they can jump up to the 2' high roosts without issue.
View attachment 1842277

Hi! Those birds look so well feathered and pretty! I really like the raising the meaties with the layers. It would be SO COOL to have a broody raise some sometime.

 

[BantyChooks]

That “dwarf” I had earlier is a male that looks pretty good now, just small and put together nicely. Just thinking to myself that he would be pretty awesome to hold back and try and breed a little. He is still 3+ lbs at 8 weeks. Not so shabby at all.


Hi! Those birds look so well feathered and pretty! I really like the raising the meaties with the layers. It would be SO COOL to have a broody raise some sometime.

I've been implementing a restricted feed program called "I don't have enough feed bowls to give them their daily food in one portion." It seems to work; my goal with these birds was to have meat birds that could still enjoy their life a bit. They're quite proficient at hunting bugs.

 

[BantyChooks]

During the morning feed rush. I think I'm going to let them grow out for another month. They're big, but not storebought-chicken big just yet.

 

[Newyorkrita]

That would be multitasking... and I was grabbing eggs while I weighed.

I am laughing about that cause I thought maybe it was some hidden meaning that was a puzzle to be figured out.