Agriculture Reference
In-Depth Information
your poultry out on your lawn, and letting them roam gives you a sense of relaxation that
can't be matched. It is not uncommon for me to go to the henhouse to drop off treats or
just to watch the birds and their antics. The multiple colors, personality differences, and
individual mannerisms of each breed and type of poultry will provide hours of relaxing
pleasure.
POULTRY TYPES AND USES
CHICKENS
Heritage
— eggs and meat can be produced free range or in semiconfinement
Commercial layers
— eggs only, will survive in cages if necessary
Commercial broilers
— for meat only, best suited for carefully controlled sys-
tems with protection from environmental fluctuations
TURKEYS
Commercial broad-breasted
— fast growing, solely for meat, not suitable for
wintering over and breeding
Heritage (naturally mating)
— slower growing; less white meat; suitable for
keeping to maintain your own self-perpetuating, self-sustaining flock
GEESE
All varieties
— raised primarily for meat, though can be used for weeding and
eggs; eggs are great for decorating
DUCKS
Egg type
— smaller birds, best suited for production of eggs
Meat type
— larger carcass, primarily meat but lay some eggs
Ornamental
— pets, some eggs, also possible for meat; primarily aesthetics
GUINEAS
All varieties
— raised primarily for meat, insect control, and some eggs
QUAIL
Coturnix
— eggs, and to a lesser degree meat
Bobwhite
— meat
All others
— primarily meat and ornamental
