10 terms

Poultry Breeds


Terms in this set (...)

New Hampshire
This breed was gradually developed beginning around 1915 from a foundation of Rhode Island Reds. In the past, they have been a very popular, general-purpose utility fowl for egg and meat production. Skin color is yellow, and eggs are brown.
Plymouth Rocks

(best known are White Plymouth Rocks and Barred Plymouth Rocks.)
They are dual-purpose breeds that were developed for the production of both meat and eggs. Skin color is yellow, and eggs are brown. Best known as a white or barred bird.
Rhode Island Red
The distinct shape characteristic of this breed is the horizontal oblong body. This general-purpose breed is bred for the production of meat and eggs. The color of the skin is yellow. The egg shell color varies from brown to dark brown.
White Leghorn
The single-comb White Leghorn has been the foundation of the commercial egg industry in America. This breed is characterized by great activity, hardiness, and prolific egg-laying qualities. This breed has yellow skin and lays white-shelled eggs. Cornish. The Cornish breed originated in Cornwall, England. A distinguishing characteristic is that both the male and female body are the same conformation. Both the Dark Cornish and White Cornish are super-heavy meat-producing birds and are valuable for crossing with other breeds for the production of market poultry. The skin is yellow, and egg shells are brown.
Cornish Rocks
Although this is not a true breed, it is one of the most common poultry types found in small fl ocks where chickens are raised for meat production. The bird is a cross started in the 1930s by a breeder in California. The cross was probably the Cornish because of its body type, the New Hampshire for its body size, and the White Plymouth Rock for its white feathers. Since the original cross, generations of genetic selection have developed a bird that grows very rapidly to a large size (from chick to 5.5 pounds in 6 weeks) and reaches 20 pounds as an adult. This superior growth is accomplished on relatively little feed—only 1.8 pounds of feed for each pound of body weight through about 6 weeks and 5.5 pounds. This bird should be used only for meat production because of its large size. It eats a tremendous amount of feed as an adult and has relatively poor egg production compared with other common breeds. These birds are mostly white feathered; however, some strains have significant numbers of black and brown speckles. They have yellow skin and lay very large, light brown eggs.
This colorful breed of duck is well-known to duck enthusiasts all over the world. Like most ducks, the hen has a demure plumage of soft browns, buffs, and blacks, while the drake has an emerald head, white belly, russet breast, white collar, and a curl in the tail feathers. A drake will weigh between 3 and 4 pounds (roughly, between 1 and 2 kg).
This breed originated in South America. It is a distinct race, and when crossed with other races of ducks, its progeny is sterile. The period of incubation for eggs of this variety is 35 instead of 28 days.
A creamy-white bird, this duck is by far the most popular breed of domesticated duck in the United States and is the breed grown on most commercial duck farms. This large, heavily meated breed is hardy, a fair layer, and easily confined by low fences.
While this goose breed does not appear to be as massive as the Toulouse, mature weights of both adult males and females are very similar to the Toulouse breed. This breed is characterized by pure white plumage, orange bills, and deep orange shanks and feet.
This breed is large, low-set, broad, and massive. The abdomen of a fat bird nearly touches the ground. Adult ganders weigh 25 to 30 pounds (11 to 14 kg), with adult females weighing from 20 to 25 pounds (9 to 11 kg). This breed is a dark blue-gray color, which goes to a lighter gray as it reaches the back. The abdomen is almost completely white.