Comparing Heritage Chicken Breeds
Small-scale broiler chicken enterprises are often competing with large commercial companies for a share of the consumer market. Many smallscale producers use the same fast-growing chicken found in most commercial operations: a hybrid Cornish-Plymouth Rock strain. Chicks are readily available, and the birds have a fast growth rate and high feed efficiency, reaching market weight at 7 weeks of age. However, the meat can taste bland. So, small-scale producers are looking for alternative options to produce a tastier bird for niche markets where they can fetch a premium price.
Some opt to use heritage breeds, chickens that haven’t been primarily selected for their fast growth rate. Although heritage breeds grow slower than commercial meat chickens and thus require more feed per pound, they typically have better livability in alternative production systems, such as pasture production. In addition, because of the longer growth period, their meat typically has more flavor.
Producing Tasty Birds
The research presented here is part of a project at the University of Kentucky to develop alternative production systems for small-scale commercial poultry businesses in the United States.
In this study, we looked at three popular heritage breeds: Black Australorp, Barred Plymouth Rock, and Rhode Island Red. Black Australorps have darkcolored shanks and black feathers, attractive features in some markets. Barred Plymouth Rocks and Rhode Island Reds are dual-purpose breeds, and both females and males have a considerable
