First Run of Cornish Cross Meat Birds and Super Excited!

[GreatBreeder]

I don't feel comfortable answering, but I'm perfectly fine with JRNash asking and understand why he asked. Also him mentioning that this off topic comment led to useful information was not rude at all, and it is very wrong to combat it with profanity. Now please don't get yourselves into arguments that started with me, they aren't getting us anywhere.

 

[JRNash]

so glad to have the site back up

 

[duluthralphie]

so glad to have the site back up

x3

 

[JRNash]

I've been perfectly happy with 2 out of 12 shipped eggs hatching. So many things that can influence a hatch.

 

[GreatBreeder]

I have two questions about meat birds. So are those Olive Eggers that JRNash showed a cross for meat, a cross for eggs, or just plain old olive Eggers? Also, I'm interested in the dark meat of silkies, and I've heard of silkie crosses that give them traits of broiler chickens, but what do I cross them with?

 

[JRNash]

My crosses are a dual purpose. They do have SCX (slow grow CX) in their mix. The egg color comes from whiting true blue breed. The olive egger F2 comes about because I got mad at the true blue males and ate them,forcing me to use my hybrid brown egg layer male over the hens

 

[GreatBreeder]

So if I'm correct, they are whiting true blue with scx blood with an olive Eggers rooster? Sorry if I got that wrong, those birds were very interesting though.

 

[GreatBreeder]

Wait I think I got it straight. You had whiting true blue males and females, you culled the males, which left you with a hybrid brown layer rooster, which brought the olive Eggers gene in, but where did the scx blood come from? Also I'm assuming the brown egg layer was a conventional White Rock/RIR Cross, correct me if I'm wrong.

 

[JRNash]

Lol,you almost have it. Back a couple years ago I bought a batch of Welp hatcheries slow CX. The majority of the breeds I have are brown egg layers.

 

[JRNash]

If anyone needs ANOTHER reason to raise their own meat birds.... Just read an article on production broilers.
Seems there is a problem that is on the upswing. Namely FAT. The article talked about the white striations in broiler breasts. Turns out it's fat. The point of the article was that "eat chicken,it's healthy" isn't always the case. When I say that,I'm talking about store bought.