Raising heritage chickens has many advantages. These breeds were bred to suit local conditions. At the time of their development, there were less intensive farming practices in place. Survival of the fittest ensured that weak strains succumbed and only the strong and healthy survived. Heritage breeds supply genetic diversity and hybrid vigour when introduced into other breeds. This is one reason why it is important that heritage chickens should continue to be raised.
Heirloom breeds are often not commercially viable. They are generally slow to mature and fatten. Some don't like being confined. For those poultry owners who don't have temperature-controlled buildings, heirloom breeds will handle climatic extremes more easily. They will cope better with infestations of parasites and won't need regular doses of antibiotics. Although slow to reach slaughtering weight, the meat is tasty and succulent with more flavour than mass-produced carcases.
Domestic livestock belonging to the early settlers needed to be multi-purpose. Horses were used under saddle and for draught work. Cattle supplied both milk and meat with many used in ploughs and wagons as well. Chickens that laid well were highly valued and were expected to produce a well-fleshed carcase for the table at the end of their productive life. All livestock needed to be good foragers, able to provide most of their dietary needs without supplemental feeding.
Over time, commercial establishments specialised in supplying markets with either eggs or table birds. New breeds were developed. Some excelled as egg-producers while others gain weight rapidly. Some meat birds gain so much weight that within a few months of hatching they are unable to support their own weight.
The Partridge Chantecler is a mix of several heritage breeds including Partridge Wyandotte, Partridge Cochin, Rosecomb Brown Leghorn and Dark Cornish. The Partridge Chantecler continues to lay through cold winters. Although they mature slowly, they have good flesh on the breast and the meat is very tasty. They also have excellent mothering instincts and go broody regularly.
Another heirloom breed is the Barred Plymouth Rock which was developed in America in 1865. Both the Dominique and the Black Cochin are featured in its background. Cocks can weigh up to nine and a half pounds. They have a full breast and long broad back. They lay an average of four large brown eggs a week.
The Rhode Island Red was so valued that several monuments have been erected to it. Hundreds of these birds were bred commercially in the 1880s and 1890s. It has a deep, red colour and a strong constitution. Breeds which contributed to its development included the Shanghai, Brown Leghorn and Java. A red Malay cock is regarded as the father of the breed. While this is usually portrayed as a dual purpose breed, recent developments have seen more emphasis being placed on its egg-laying abilities as the dark pin-feathers of a dressed bird spoil the look of the carcase.
Heirloom chickens are great foragers and are always on the alert for predators. Many roost high in the tree-tops if given the chance. All heritage chickens, whether it is the Sebright, Croad Langshan, Scots Dumpy or Euskal Oiloas have a part to play in the continuing evolution of domestic livestock.
Heirloom breeds are often not commercially viable. They are generally slow to mature and fatten. Some don't like being confined. For those poultry owners who don't have temperature-controlled buildings, heirloom breeds will handle climatic extremes more easily. They will cope better with infestations of parasites and won't need regular doses of antibiotics. Although slow to reach slaughtering weight, the meat is tasty and succulent with more flavour than mass-produced carcases.
Domestic livestock belonging to the early settlers needed to be multi-purpose. Horses were used under saddle and for draught work. Cattle supplied both milk and meat with many used in ploughs and wagons as well. Chickens that laid well were highly valued and were expected to produce a well-fleshed carcase for the table at the end of their productive life. All livestock needed to be good foragers, able to provide most of their dietary needs without supplemental feeding.
Over time, commercial establishments specialised in supplying markets with either eggs or table birds. New breeds were developed. Some excelled as egg-producers while others gain weight rapidly. Some meat birds gain so much weight that within a few months of hatching they are unable to support their own weight.
The Partridge Chantecler is a mix of several heritage breeds including Partridge Wyandotte, Partridge Cochin, Rosecomb Brown Leghorn and Dark Cornish. The Partridge Chantecler continues to lay through cold winters. Although they mature slowly, they have good flesh on the breast and the meat is very tasty. They also have excellent mothering instincts and go broody regularly.
Another heirloom breed is the Barred Plymouth Rock which was developed in America in 1865. Both the Dominique and the Black Cochin are featured in its background. Cocks can weigh up to nine and a half pounds. They have a full breast and long broad back. They lay an average of four large brown eggs a week.
The Rhode Island Red was so valued that several monuments have been erected to it. Hundreds of these birds were bred commercially in the 1880s and 1890s. It has a deep, red colour and a strong constitution. Breeds which contributed to its development included the Shanghai, Brown Leghorn and Java. A red Malay cock is regarded as the father of the breed. While this is usually portrayed as a dual purpose breed, recent developments have seen more emphasis being placed on its egg-laying abilities as the dark pin-feathers of a dressed bird spoil the look of the carcase.
Heirloom chickens are great foragers and are always on the alert for predators. Many roost high in the tree-tops if given the chance. All heritage chickens, whether it is the Sebright, Croad Langshan, Scots Dumpy or Euskal Oiloas have a part to play in the continuing evolution of domestic livestock.
No comments:
Post a Comment