Ross Cobs as meat birds

[becstar]

I have had another of my Ross Cobbs go down with this 'head tilting' illness. Thats three now and it's getting weird. I am past thinking they might have bumped their head during the night or even that it's genetic. No one (even my local vet) really knows what it is. He said it could be a virus but that a virus that causes these symptoms in poultry is rare.

It was yesterday I went to the vet, and he has kept the body of the second chick (the third case only started presenting symptoms this morning) because the illness could be Newcastle Disease (very serious) and he may have to carry out an autopsy to confirm/alay this possibility. Newcastle disease is meant to have been eradicated in the UK. The last outbreak was in 2005 when a holding for pheasants was shut down due to this illness being diagnosed in the flock. The pheasants were originally from the continent.

It seems highly unlikely that it is ND in my chicks, but the vet has had to contact DEFRA (our governmental department for the environment, farming and rural affairs) as a precaution.
I am at a loss as to what this could be. Does anyone here have any other ideas? I have now quarantened the rest of the flock as if it is a virus, I am concerned that my other poultry could get infected. I have e-mailed the supplier of the chicks tonight in the hope that he may be able to shed some light on it or maybe he has been contacted by others who have had chicks from him and are experiencing the same problems as me.

Any ideas guys??

 

[becstar]

Hi Jenny
Just saw your message after I posted the previous one. I hope the change is positive. I think it wil be too. I think it will be a time of new consciousness and a better way of living. I am going to look into Munay Ki - sounds interesting.

Yes, the 'in between' time may be hard, but that is why I am 'preparing' now! If I can look after myself, I may be OK.

 

[dancingbear]

Quote:

I agree.

 

[dancingbear]

Oh, Bec, I hope that's not what's wrong. I'm so sorry you're having this trouble. Is it possible they could have been exposed to some sort of toxin? Contaminated feed, a mold or fungus of some sort?

 

[blue90292]

is it like the bird in this thread? what percent protein feed are you giving the birds? are they getting cold? wet?? are they on shavings? if so, how often do you clean the shavings. if they're on ground, did you vet check for cocci or coryza? you may want to give them extra boost of vitamins in their water. i know that sounds too simple but it's worth a try.

https://www.backyardchickens.com/forum/viewtopic.php?id=22174

dlhunicorn who responded to the above thread, is very versed in alot of diseases and actually lives on your side of the pond.

i would definitely post on the disease thread and you may get some answers.

 

[Windy Ridge]

I'll never forget the first time I tasted a free range bird. It was not a Ross Cobb, but just one of several too many Faverolles roosters from our laying flock. When you hatch your own, you tend to have too many roosters, unfortunately. I've seen a contention that suggests that with enough room, flocks can have many, many more roosters than are commonly kept, but I haven't found it to be true. My birds free range (no fences--we live WAY OUT), and about 30 live in a 12 x 20 coop, which conventional wisdom says would be roomy for 60 or more birds. We don't have rooster fights with this much room, but the hens get overbred, and I can't bear that. I even got little saddles for them, but they were still getting injured and stressed by too much attention.

At any rate, we made soup (with homemade egg noodles, too, of course). I don't suppose I would recommend a traditional backyard breed as a fryer or roaster, unless it is quite young. (We tried roasting, once, and it was too tough.) However, it was the most flavorful, best soup I had ever tasted. I was so blown away, I could not speak for eating, and it made me pretty mad to think of what I'd been eating as chicken all these years... especially since I knew my birds had had a pretty blissful, long life and were only removed from the flock when they began causing injuries to the hens.

Of course, it could just be my own preference, but it also seems to be the preference of the people I have entertained with soup or dumplings or curry... anything that takes a nice, long simmer. They can't believe the flavor.

It was rather surprising to me, too, to discover that there were taste differences in the breeds themselves. I had just attributed the difference in taste to the living conditions and food, etc. Faverolles, I hate to say it, is my favorite of the different breeds I've tried. It makes me feel terrible, because the roosters are so nice. I wish I liked a mean breed. The texture was finer, as well. The bird looks very fluffy and fat, but it is quite small when plucked, like most dual purpose birds, I guess. The feathers come out very easily, too, in comparison to some others. I was surprised by this, as well. I thought plucking would be plucking.

I've been interested in trying the color rangers, but am not set up for raising any quantity of meat birds. I also have to admit I rather like the feeling of knowing that the nice boys can stay.

 

[dancingbear]

Windy Ridge, I know exactly what you mean. I have a lot of different breeds at the moment, and we eat the excess roos as well. I find anything over about 12 weeks has to be cooked slow, anything over about 14 weeks is a crock-pot bird. They are delicious, though. I take the meat off the bones to use in all kinds of dishes, I've posted all that elsewhere, so I won't repeat it right now. The broth is amazing.

I've often shared the meat with friends when we dine together, and I used to take extra with me in my work lunches, so I could let co-workers sample it. They loved it, I never had a single person say they didn't care for it.

The free-range eggs get rave reviews, too. I did have to start telling first-timers to expect orange yolks, they had no idea what color egg yolks are supposed to be, and some who didn't know what to expect were alarmed when they weren't pale yelow.

 

[Windy Ridge]

I did have to start telling first-timers to expect orange yolks, they had no idea what color egg yolks are supposed to be, and some who didn't know what to expect were alarmed when they weren't pale yelow

Yes, me, too. I had one poor lady throw out a dozen because she thought the dark color meant they were bad. I nearly fainted when she told me. (Waste curdles my Scottish blood.)

Almost everyone can taste the difference. I say almost because I had one lady tell me she used some in her banana bread, and although it did seem moister she "really couldn't taste the eggs very well."

I would hope not!​

 

[dancingbear]

Quote:
Thank you, very interesting, very helpful input. And good suggestion about posting in the disease thread.

I hope a vitamin deficiency turns out to be the problem, rather than a pathogen of some sort.

 

[dancingbear]

Windy, I had a customer do exactly the same thing. Throw out the eggs, I mean. I can't stand waste, either. After a lifetime of pale, anemic yolks, and yellowy chicken livers, people don't have any idea what real food is supposed to look or taste like.