i want to report that I have been culling based on the amount of white on the faces and I have the vast majority have copper hackles at 6 weeks. still. culling for all the other stuff too. also my eye color is improving in these girls too yeah!
Could you elaborate on your culling method? Are you culling based on
less white in the face or
more? At what age are you culling?
I have yet to hatch out any BC Marans at this point (my pullets/cockeral are not quite 13 weeks old), but when I get to that place, I am interested in the different methods other breeders are employing as far as selecting for the best breed characteristics.
I bred and exhibited rabbits for 44 years and thus I am familiar with the concept of culling to maximize the best traits in a particular line. I culled at different stages of development in my rabbits and I would assume the same would apply to Marans or any breed of chicken. Also, I am keenly aware that color - while important, is not the only characteristic that should be kept in mind when culling. For me in regards to my rabbits, TYPE was always number one. Color and fur was next. In Marans there is also the egg shell color to consider, which can't properly be evaluated until a pullet has started to lay regularly. I think this is why I was so drawn to Marans. They are unique and a challenge to breed for a combination of all of the superior features.
Another question I have is in regards as to what age excess/culled cockrels should be when slaughtering for the table? Having raised Cornish Rock Cross birds (for my kids' 4-H and personal family use), I absolutely
know a culled Marans cockrel at
any age, is not going to compare as far a dressout, fleshing, etc., but I'm sure they are very edible nonetheless. In reading on the history of the Marans, I keep seeing reference that French cooks highly prize the meat as well as the eggs. Is that true, or is that more on the lines of promotional hype for the breed?
Charlcie