Heritage Large Fowl - Phase II

[Lacy Blues]

I found specific amino acid, vitamin and mineral requirements for Leghorn-type and meat type breeder hens in the 9th edition of "Nutrient Requirements of Poultry" dated 1994. Does anyone have a more up-to-date recommendation?
Thanks,
Angela

Would you share this info please? Not necessarily on the thread but you can send me a PM with that info included unless there are several others that would like to know?

 

[3riverschick]

Oh lookie, lookie what I found!

It's for the English market!

I can't wait to read it and see what to apply to my Sussex!

Plus....(drum roll)...a whole new library to surf. !!

Poultry Breeding and Management for the English Markets
by Victoria Dept of Agriculture, Dept Of Ag/ Victoria Dept of Agriculture
http://biodiversitylibrary.org/page/37973106
------------------
And look at this! Finally! A book on roasters!...and by a legendary expert too! I have been looking for this for months.
Broilers and roasters, the specialties of the
market poultry publishing co.,
Robinson, John H. (John Henry),
http://biodiversitylibrary.org/page/37630126
==========================
Most of the above 2 books are either obsolete or written for a different culture or otherwise not useful. But there is some good info on breed type and useful breeds which is what I was looking for. Sometimes all you get is nuggets of info amid a sea of slurry.

 

[armorfirelady]

Just a lurker but wondering if anyone has seen this before. I've seen feathers lighten from the sun all summer in my PRs but never change a completed color
,

They get grains for feed with alfalfa and fish meal added and have a flock block available as well.

I was just curious if any of the breeders had ideas? Thanks

Eta the bald head is from her coop mates picking at it since she tends to be overbearing at the food bowl, they are growing back in.

 

[BGMatt]

I found specific amino acid, vitamin and mineral requirements for Leghorn-type and meat type breeder hens in the 9th edition of "Nutrient Requirements of Poultry" dated 1994. Does anyone have a more up-to-date recommendation?
Thanks,
Angela

Keep in mind this is likely written with commercial egg layers in mind, which are quite a bit different than a true standard bred bird. Remember part of the breeding process of commercial birds was finding ways to make them productive on cheap waste ingredients to increase profit margins.

Did ya'll see the new announcement by BYC?
  https://www.backyardchickens.com/t/881256/new-breeds-genetics-and-showing-section-coming-soon
Exciting and will make it easier for both camps to find the info they need!
 Best,
 Karen

About time, I know they have this section as is but hopefully the new section will attract more serious breeders and poultry folks.

 

[LindaB220]

Oh lookie, lookie what I found!

It's for the English market!

I can't wait to read it and see what to apply to my Sussex!

Plus....(drum roll)...a whole new library to surf. !!

Poultry Breeding and Management for the English Markets
by Victoria Dept of Agriculture, Dept Of Ag/ Victoria Dept of Agriculture
http://biodiversitylibrary.org/page/37973106
------------------
And look at this! Finally! A book on roasters!...and by a legendary expert too! I have been looking for this for months.
Broilers and roasters, the specialties of the
market poultry publishing co.,
Robinson, John H. (John Henry),
http://biodiversitylibrary.org/page/37630126
==========================
Most of the above 2 books are either obsolete or written for a different culture or otherwise not useful. But there is some good info on breed type and useful breeds which is what I was looking for. Sometimes all you get is nuggets of info amid a sea of slurry.

Thanks so much for these. The first is fab. You need to post it over on hellbenders site. More of a mixture for market birds. Dorkings over Plymouth Rock etc. I am especially interested in getting the best table bird and this tells it all. Downloaded it of course.

 

[Yellow House Farm]

Need some expert opinions! Rhode Island Whites were a breed I was researching along with the light brahmas. Getting the feeling RIW's are a bit too far gone for what we are able to do. Even the thread here on them doesn't have a lot of activity.

Am I correct in feeling I should remove them from my potential breeds list?

RIW's are really a fad breed. Of the two, I'd head toward the Brahmas.

There is a big APA ABA sanctioned show in Springfield Mass. in January ( about 2-3 hours from me ). I am going to try to get to it this er next year. You all have me excited. Don't think I will take any birds, but, as you mentioned, might bring some home also, if I can find what I am looking for there

I'm getting more excited and looking for shows online lately to go to closer to me. Seems we do have a sanctioned one right here in NH, although it might be a fair? But as Walt said, better than nothing. I won't be bringing birds home from a fair any time soon though

or EVER but might be nice to see who is local and what they have! MAYBE find a mentor close by???? That would be just awesome

Not getting my hopes up on that one though, seeing where I live and all.

The NH show is held at the fairs grounds, but it is not the fair. The fair is the 3rd largest poultry display in New England, however, because our club puts it on. For a fair, it has a "fair" number of SQ birds because we put them up. By putting on the fair, they give us the building for our show. The actual show is the second Sunday in October. The Maine show is the first Sunday in Oct. The RI show is the third Sun in Oct. The MA show is the first weekend in Nov, and is a two day show. The weekend after that is the Ohio National to which we all caravan out. The Spring shows are in ME, RI, and CT, and they're coming up soon.

I am the secretary of the NH club.

 

[LindaB220]

Thanks so much for these. The first is fab. You need to post it over on hellbenders site. More of a mixture for market birds. Dorkings over Plymouth Rock etc. I am especially interested in getting the best table bird and this tells it all. Downloaded it of course.

@3riverschick Thanks so much again for biodiversitylibrary.org. I searched for pouldry and came up with dozens of books including a great book on caponizing and a little of poulardizing.

 

[3riverschick]

@3riverschick Thanks so much again for biodiversitylibrary.org. I searched for pouldry and came up with dozens of books including a great book on caponizing and a little of poulardizing.

Oh way cool! Did you hear that hellbender has a teacher coming out to teach him caponizing and he is making a video to upload to BYC? Oh I want to read that book to before I see the video. Which one is it? Thanks!

BTW, do you happen to know about blueberry pie? I have recipes but they call for fresh and I have frozen blueberries. Do I need to do anything different when I make the filling? Can I make a cooked filling or just pile everything in without cooking the berries?

 

[ronott1]

Oh way cool! Did you hear that hellbender has a teacher coming out to teach him caponizing and he is making a video to upload to BYC? Oh I want to read that book to before I see the video. Which one is it? Thanks!

BTW, do you happen to know about blueberry pie? I have recipes but they call for fresh and I have frozen blueberries. Do I need to do anything different when I make the filling? Can I make a cooked filling or just pile everything in without cooking the berries?

Ron needs to learn Polardizing.

Can I help with the Blue Berry pie? this one calls for fresh, but I cheat and use half and half. Frozen for the cooked part and fresh for the un cooked.

 

[Zanna]

BTW, do you happen to know about blueberry pie? I have recipes but they call for fresh and I have frozen blueberries. Do I need to do anything different when I make the filling? Can I make a cooked filling or just pile everything in without cooking the berries?

When I make a blueberry pie I thaw my frozen blueberries (I usually use 1/2 blueberries, 1/2 raspberries, about 2 -3 cups each. DH desn't like straight blueberry), mix with about 1/2 cup flour (I use whole wheat as we grind our own), 1/2 cup honey, pour onto pie crust, add a spoonfull or so of butter broken into chunks spread around (sometimes I forget this but it does make the pie better), put on top crust and bake. With fresh berries I do the same just reduce the flour slightly. I make about 12 pie crusts at at time and freeze in crust size balls flattened between wax paper so I always have some on hand to make a quick pie. Oh, this is making me hungry, think I will make one tomorrow