look!!!! a strange chicken! Not a cock or hen! (PICS)

[ccqq210]

Google can translate chinese

 

[Olive Hill]

Its nutritional value 6 times higher than normal hens

According to whom? Do you have a credible source?​

 

[KatyTheChickenLady]

wow, very interesting!!! thank you for sharing that with us, it's really cool to learn what others are doing so far away.
Caponizing used to be popular in the US but has pretty much fallen to the wayside with the introduction of the fast growing commercial breeds here. I had read about spaying hens in a really old book but that was the only time I even heard it mentioned before. Do they go about it in basicly the same way as caponizing? Do they remove the entire egg chain?
I see that most of your birds are red, that would be unusual here for a commercial operation; what is the breed? any other interesting facts up your sleeve?
thanks again,
Katy

 

[ccqq210]

show you Chicken castration tool

 

[chinese capons]

Quote:
Three Yellow birds (skin / feathers / feet are yellow) is China's most famous thoroughbred Sanhuang,
After castration of these chickens, they can grow out of the red feathers.

look at the pics (hens 30 days after spayed):

 

[chinese capons]

Quote:
In fact, we used the 180-days spayed hens and hens were compared.
Hens lose a large amount of nutrients for egg production, and spayed hens muscles absorb a lot of nutrients.
Data show that

 

[KatyTheChickenLady]

very interesting!

 

[chinese capons]

？？


World English Dictionary

poulard

–noun
a hen spayed to improve the flesh for use as food.


poulard or poularde

— n
Compare capon a hen that has been spayed for fattening

 

[silkiechicken]

chinese capons:

The majority of this forum are from the US. Here meat birds are of the Cornish x Rock variety which are butchered and marketed at about 42 days, and 5-6lbs in weight. Rarely are birds kept for 180 days if they are meant for food. Hens that have laid eggs are usually of the leghorn or sexlink variety and when their 18 months are up, go to be rendered for stocks, canned soup, or pet food.

The international students from China were amazed at the amount of meat on the chicken that is bought in the store. They are also not familiar with the fact that meat birds here are nothing like they are in China. They say the meat birds here don't taste like much, which is true, they are babies. Capons are not common in the US because it just costs too much to do. The cost of labor is so high compared to China that capionizing birds would cost too much to be profitable in anything other than high end specialty markets. Plus, if it took 180 days to get a bird ready for the table, four batches of cornish x meat birds could have been finished and sent to market at the same time. My mom left china almost 30 years ago and has become so used to big Cornish x meat bred chickens that even she thinks eating old hens is weird.

So that is probably why the purpose behind capons may cause members to scratch their heads, as it is not common practice anymore. Your posts are probably of interest to many because it does show the world another way of raising meat. There are some groups which are re-learning the process of making capons too.

 

[hallerlake]

I was just reading an article about silkies, with their black flesh and bones, being popular in Asian food markets, but I was thinking that there's no that much eating on a silkie. Maybe if one caponized them......hmmmmmm. It's a specialty niche for sure.