Heritage Large Fowl - Phase II

[Beekissed]

Well....LOL! Allow me to be the voice of contention (like nobody saw that coming?) In terms of varieties of fowl being more dual-purpose than others, I would have to say that the Whites are the larger birds, yielding more meat, with the Barred birds coming in a close second, then the silver pencilled, then the Columbian and so on. It's been forever since I've seen a Buff Plymouth Rock with any real substance.

I've seen that too. A huge~ but subtle to most folks~ difference in the performance and carcass on varieties within a breed. I guess it takes having experimented with all the varieties before a person gets to really see the differences. For the past several years I've had three varieties of Plymouth Rock in the flock and they are as different as night and day, but the White tops them all and in all ways, over and over. The rest seem to be a moon cast shadow of the White.

Wasn't directed at them, it was a general comment. The general ignorance that you cannot have a productive bird that meets the Standard is a fallacy and lie that gets propped up a lot around here. I have nothing but experience and knowledge to share.

I understood it! Wasn't complainin'.....isn't this fun?

Talking about the birds and the breeds!

 

[hellbender]

I don't think it matters what breed or strain is chosen, if the 'breeder' hasn't the wherewithal to acquire good breeding stock and the ability and willingness to let go of some money, time and energy in pursuit of the goal. JMHO

 

[Lacy Blues]

The stuff about capacity but more importantly the size/shape and fat covering of the pubic bones (and checking for excessive fat through abdomen) coupled with knowledge of the standard can have really great results as far as production in our birds.

I learned this method long before I ever read his book, from one of my mentors and FFA advisor as part of our poultry judging experience. Was kind of a shock much later in life when I learned that not every poultry keeper knew how to do this and then again when I read Call of the Hen for the first time and learned the method had a name It just makes sense to find the birds that are converting and using their food to produce eggs and lean muscle rather than tons of fat.

Thank you. I will focus on this later this evening and then practice some palpating.

 

[Texasmja]

Plymouth White Rocks. That's the only bird I would consider truly dual purpose...excellent lay and incredible meat production.

I do not agree, they are not the only ones.

 

[NYREDS]

Double Tap

Cardio

 

[NYREDS]

Well if it's an consolation I think the whole zombie thing is a bit far fetched.

Only a bit.....??????

 

[NYREDS]

Just saying...

Now that's frightening!

 

[3riverschick]

Hi,
Is anyone using Agway's new Meatbird 22% crumbles? All the other 16-20% 22% crumbles I have used smell like fresh dust.
This new Agway smells like fresh apples. I called Agway to see if this was a concern. They didn't seem concerned.
Told me it didn't contain molasses. I looked on the bag and there doesn't seem to be any ingredient which would make an
apple smell. Seems fresh and handles/looks good. It's a nice smell, not rotten or anything. I just never had a crumble
which had a smell like anything before.
http://www.agwayfeeds.com/agway/en/products/poultry/agway-broiler-maker/index.jsp
input?
Karen

 

[rodriguezpoultry]

I have some that smells like peanut butter...supposedly from the soybeans but I love it.

 

[fowlman01]

I have raised many Rock's for many years and what I have observed is what Matt mentioned. Good breeders can make any variety of Rocks great. Most have concentrated on Whites and Barred and you see that in the results.

Bee..great to see you in this thread. Everything from SOP bred to performance bred Rocks have the mark of the breeder on Them . They may look similar, but they may be quite different in their performance. As hellbender says...it's more about the breeder and what they are looking for in a chicken.

Walt