Raising Chickens/Choosing a breed

From Wikibooks, open books for an open world
< Raising Chickens
Jump to: navigation, search
Rooster02.jpg
Raising Chickens
(Discussion)

View
Edit
History


Starting Up:

Building a shelter 25% developed | Building a pen 75% developed
Choosing a breed 100% developed | Pen Maintenance 0% developed
Finding a Hatchery 100% developed | Local Regulations 25% developed  as of April 27, 2007


Taking care of your Chickens:

Chicks 50% developed | Feeding 100% developed | Watering 100% developed | Winters 50% developed  as of February 16, 2006
Dealing with death 50% developed  as of February 16, 2006 | Butchering Chickens 75% developed
Keeping your chickens happy 100% developed


Other:

Information that doesn't fit elsewhere 100% developed

Staring at an unsurmountable list of chicken breeds can be a dizzying experience, but not to worry. The intended use of the chicken can narrow the list considerably. Two basic categories are meat birds (bred to grow quickly to harvest weight) and egg layers (bred to lay lots of eggs). Deciding what will be expected from the chickens is half the battle, the other half is mostly preference. Breeds differ by appearence, general size, temperment, egg color for layers (white, cream, green, blue or brown), and quality of meat/eggs produced. Choosing the exact breed is up to the person raising the chickens.

More information can be found from any good hatchery. In the discussion page for this section you can find recommend breeds as well as problem breeds as found by other Wikibooks users.

Meat Breeds Many people buy hybrids that are bred to grow to slaughter weight by around 8 weeks of age. These are commonly marketed under the names of Cornish Cross and Ross Cobb. There are also many pure breeds that are classified as meat breeds, such as the Sussex and Jersey Giant.