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CLASSES, BREEDS, AND
VARIETIES OF POULTRY
Poultry BREED SOURCES
• http://www.thepoultrysite.com/info/poultrybreeds.php
• http://www.ansi.okstate.edu/breeds/
• http://livestockconservancy.org/index.php/heritage/internal/livestock-breeds
Introduction
Commercially speaking, chickens are classified into two production types:
• Egg type - for commercial egg production, and
• Meat type - for commercial meat production.
Modern poultry types for egg production are mostly Leghorns, a breed used extensively because it produces a white colored egg.
In regions where consumers prefer brown-shelled eggs, other breeds are used.
Modern poultry types for meat production have originated extensively from the crossing of the Plymouth Rock and Cornish breeds.
Very few poultry producers raise dual-purpose chickens; that is, those that function for both egg production and meat production.
Dual-purpose chickens are not economically feasible today because of the emphasis on efficiency of production.
The captive game bird industry is increasing in popularity for the production of exotic meat or game preserves.
Many people are changing to careers in producing market birds such as quail, chukar, partridges, and pheasants.
Because of the scarcity of land and the increase in population, many people have to rely on wildlife preserves or hunting leases for the hunting of game birds and deer.
It is important to know that not all chickens are raised for commercial production in the United States.
There are hundreds of purebred chickens that many people raise for hobby and exhibition.
Exhibition chickens are categorized in different classes, breeds, and varieties.
Classes, Breeds, and Varieties of Chickens
A class designates a group of breeds developed in a particular geographical area.
Twelve classes of chickens are listed in the American Standard of Perfection, including:
• American,
• Mediterranean,
• English,
• Asiatic,
• Polish,
• Hamburg,
• French,
• Continental,
• Game and Game Bantam,
• Oriental,
• Oriental Bantam, and
• Miscellaneous.
The American, Mediterranean, English, and Asiatic classes represent the largest population of chickens.
A breed of chickens designates a group of chickens within a class that are similar in body, shape, and form.
Variety is a subdivision of a breed, identified by color or comb type.
Strain is a closed population within a breed or variety that possess specific characteristics to meet certain performance objectives.
The Leghorn used in modern poultry egg production is an example of a developed strain of chickens.
Strain crosses are offspring that result from mating between two or more unrelated strains of birds.
The strains or lines of birds used to produce a strain cross usually are not highly inbred.
A hybrid bird is a first generation bird that is the result from a cross of unrelated inbred lines of birds.
Performance characteristics of hybrids usually exceed performance characteristics of either parent.
The American Standard of Perfection lists approximately 200 varieties of chickens, but only about a dozen of these varieties have commercial importance in the United States.
Less emphasis is being placed on classes, breeds, and varieties of chickens as the commercial poultry industry grows.
American Class
All breeds of chickens in this class are bred for both egg and meat production.
The five breeds presented here have similar characteristics such as yellow skin and shanks, red ear lobes, and non-feathered shanks.
All American class breeds lay brown-shelled eggs.
The following breeds are from the American class.
Jersey Giant
The Jersey Giant is the largest of the American breeds, weighing 10 to 13 pounds.
There are two varieties of Jersey Giants: Jersey Black Giants and Jersey White Giants.
Both varieties exhibit similar characteristics of yellow skin and single comb.
However, they differ in plumage color and pigmentation in the beak and shanks.
Jersey Black Giants have black beaks and nearly black shanks.
Jersey White Giants have yellow streaked beaks and dark willow-colored shanks.
New Hampshire
Originally developed from the Rhode Island Red, the New Hampshire is used for both meat and egg production.
With almost identical characteristics as its ancestor, the New Hampshire breed is slightly meatier, weighing 6 ½ to 8 ½ pounds.
Also, its plumage is lighter red in color and is generally less uniform.
New Hampshires have red ear lobes and a single comb.
Plymouth Rock
Considered the oldest and most popular of the American breeds, the Plymouth Rock exhibits excellent meat properties and laying capabilities.
Present-day broilers have descended from Plymouth Rocks and the Cornish breed.
Plymouth Rocks have long bodies of good depth; they are fairly broad-breasted.
Body weight varies from 7 ½ to 9 ½ pounds.
Several varieties of Plymouth Rocks, each distinguished by plumage color, are available.
White and barred varieties are most popular; both have single combs.
Rhode Island Red
First developed for utility purposes and later becoming a fancier’s breed, the Rhode Island Red is rangier looking than the Plymouth Rock.
With a wide and deep rectangular body, the breed is considered a meat-type, but it is also noted as the best egg layer of the heavier breeds.
A Rhode Island Red is slightly smaller than a Plymouth Rock, weighing between 6 ½ to 8 ½ pounds.
The Rhode Island Red has yellow skin and shanks, bright red plumage, and red ear lobes.
Rhode Island Reds may have either a single comb or a rose comb.
Wyandotte
The Wyandotte is a general-purpose breed, well adapted for meat production and egg production.
The Wyandotte’s body shape and feathering give it a short-backed and low-set appearance.
A mature bird weighs 6 ½ to 8 ½ pounds.
Eight varieties of Wyandottes are available; each differs mainly in color.
Only the White Wyandotte is raised commercially for producing broiler crosses.
A Wyandotte has yellow skin and shanks, a rose comb, and red ear lobes.
It lays brown-shelled eggs.
Asiatic Class
Breeds of the Asiatic class were used to develop breeds of American and English classes.
However, they are not as popular as purebreds today.
Asiatic breeds are characterized by large bodies, heavy bones, and feathered shanks.
Three breeds of economic importance are Brahma, Cochin, and Langshan.
Each has yellow skin, red ear lobes, and lays brown-shelled eggs.
Brahma
The Brahma breed originated in India and was brought to the American continent more than a century ago.
Light Brahma variety.
Three varieties of Brahmas were developed.
Their feather colors vary from light to buff to dark.
All varieties of Brahmas are massive in appearance, well-feathered, and well-proportioned.
A mature bird weighs 9 ½ to 12 lbs.
The Brahma is characterized by a pea-comb.
The Light Brahma variety is most popular because of its plumage color; its body is white, the hackle feathers are black with white edging, and the tail feathers are black.
Cochin
The Cochin breed was imported into the United States about 1847.
The Cochin was bred for loose feathering with little attention given to egg production.
Its feathering is extremely long and abundant.
A Cochin appears massive in size because of loose feathering and feathered shanks.
A mature Cochin weighs 8 ½ to 11 pounds.
Cochins have a low-carried breast and a single comb.
Four varieties within the breed are Black, Buff (pictured), Partridge, and White.
Langshan
This single-combed breed originated in China, but was imported to the U. S. from England.
The Langshan is smaller in body size than other Asiatic breeds and has longer legs with moderately feathered shanks.
Body feathering is moderately tight.
Tail feathers are long and are carried high.
A mature Langshan bird weighs 8 to 10 pounds.
Two varieties are similar in characteristics, except for color.
A Black Langshan has a greenish-black surface color with a dark horn beak and bluish-black shanks and toes; the White Langshan is white throughout with a light blue shaded beak and slate blue shanks and toes.
English Class Breeds
Bred and produced largely for their meat qualities, seven breeds of the English class are known for their size and fleshing properties.
Only three breeds (Australorp, Cornish, and Orpington) are of economic importance in the United States.
All English breeds have white skin except the Cornish, which has yellow skin.
The three breeds lay brown-shelled eggs.
Australorp
The Australorp breed was developed in Australia from the Black Orpington and is noted for its black plumage.
The Australorp is long and deep-bodied, but is smaller than the Orpington.
A mature bird weighs 6 ½ to 8 ½ pounds.
Other breed characteristics include dark slate shanks and toes, a black beak, red ear lobes, and a single comb.
Cornish
Several varieties of the Cornish breed have been produced with the Dark and White varieties being most popular.
Cornish crosses are quite popular for broiler production.
The breed is noted for its broad, deep breast and its compact, heavily-meated body.
A Cornish is heavy for its body size, weighing from 8 to 10 ½ pounds.
All varieties of Cornish have small pea-combs.
As a purebred, a Cornish is a poor egg producer.
Cornishes have yellow-colored skin, beak, and shanks.
The White Cornish has pure white plumage; the Dark Cornish’s plumage color varies from greenish-black to a reddish-mahogany.
Orpington
The Orpington breed’s popularity has decreased because of the broiler industry’s development of crossbreeds with yellow skin.
The Orpington is slightly larger than the Plymouth Rock.
The Orpington breed is low-set and heavy-boned.
A mature bird weighs from 8 to 10 pounds.
Loose feathering and white skin has hindered the Orpington’s prominence.
Differing only in color, the four varieties of Orpingtons include Buff, Black, White, and Blue.
Buff is the most popular variety.
All varieties have single combs and white skin.
Mediterranean Class
Breeds in the Mediterranean class are smaller in size than the previous three classes discussed.
All birds in this class are characterized by white ear lobes, large combs, and clean (non-feathered) legs.
Mediterranean breeds are early-maturing and lay white-shelled eggs.
They are non-broody, but exhibit a nervous disposition.
Mediterranean breeds are raised primarily for egg production.
Several breeds in the Mediterranean class have gained wide public favor; however, only three breeds are considered to be popular today – Ancona, Leghorn, and Minorca.
Ancona
The Ancona resembles the Leghorn in body conformation.
A mature Ancona weighs from 4 ½ to 6 pounds.
The two varieties of Ancona are identical except for type of comb.
The Ancona’s plumage is greenish-black and some feathers are white tipped, which gives the bird a speckled appearance.
The skin and shanks of the Ancona are yellow.
The beak is yellow with shades of black.
Leghorn
Hybrid Leghorns make up most of the egg production market.
The Leghorn’s reputation for being the number one egg layer makes it one of the most popular of all breeds in America.
Known for its stylish carriage, the Leghorn varies in weight from 4 ½ to 6 pounds.
The varieties of Leghorns differ in plumage color – White, Buff, and Brown.
Leghorns have yellow or horn-colored beaks and yellow skin and shanks.
Leghorns are either single comb or rose comb.
Minorca
The Minorca is the largest of the Mediterranean breeds.
A mature Minorca weighs from 7 to 9 pounds.
In conformation, the Minorca is a long-bodied bird with its back sloped downward from the shoulders to the base of the tail.
In comparison, the Minorca’s tail is carried lower than the Leghorn’s tail.
Mainly plumage color and type of comb distinguish five varieties of Minorcas.
The Single-Comb White is raised in the largest numbers.
Skin color is white on all varieties of Minorcas.
Varieties of Turkeys
Turkeys are one of the few species of poultry native to North America.
Turkeys are primarily raised for their meat for the food industry.
Five varieties of turkeys are considered because of their relative commercial importance.
These varieties are: Broad Breasted White, Broad Breasted Bronze, White Holland, Beltsville Small White, and Bourbon Red.
Color, size, and conformation are highly heritable; therefore, individual selections and mass mating are usual practices.
Broad Breasted White
The Broad Breasted White originates from the Broad Breasted Bronze and has all characteristics of the bronze variety except for plumage color.
The Broad Breasted White is a rapid-growing, broad-breasted bird that converts feed to meat very efficiently.
White feathers eliminate objectional dark pinfeathers and skin pigmentation, hence reducing costs of processing birds for market.
The turkey industry changed from the Broad Breasted Bronze variety to the Broad Breasted White variety in the early 1970s.
Over 95% of all market turkeys produced today are Broad Breasted Whites.
It is difficult to specify weight classes because turkey companies grow birds to meet certain weight classes to fulfill specific marketing needs.
Broad Breasted Bronze
The Broad Breasted Bronze, originating in the United States, was very popular as a heavy market turkey during the 1940 – 1960 era.
The Broad Breasted Bronze is recognized for producing a uniform, well-fleshed carcass.
A desirable market weight for toms and hens ranges from 25 to 28 pounds and 15 to 16 pounds, respectively per bird.
Plumage color of the Broad Breasted Bronze is a black background with iridescent shades of bronze, copper, red, and green.
The color of the head and wattles is red, changing to bluish-white.
The beard is black and the legs and toes are dull black to grayish-white.
White Holland
The White Holland originated in Europe, but it exhibits characteristics very similar to the Broad Breasted Bronze, except for its white color.
White Holland toms weigh from 23 to 33 pounds per bird, while hens range in weight from 13 to 14 pounds per bird.
Plumage color of the White Holland is pure white.
The color of the head and wattles is red, changing to pinkish-white.
The beard is deep black.
Legs and toes are pinkish white.
The White Holland is slightly higher in fertility than the Broad Breasted Bronze and is rated as a good egg producer.
However, the White Holland is not an efficient meat producer and is not used for commercial meat production today.
Beltsville Small White
The USDA developed the Beltsville Small White.
The Beltsville Small White, in size, is a small turkey.
A mature tom weighs 12 to 17 pounds.
A mature hen weighs from 7 to 10 pounds.
Plumage color of the Beltsville Small White is pure white.
Head and wattles are red in color with the throat wattles changing to pinkish white.
The beard is black.
The legs and toes are pinkish white.
These small turkeys are rated as very good egg producers with high hatchability.
It is not a popular variety among turkey growers because of poor feed conversion.
Bourbon Red
The Bourbon Red was developed in Kentucky.
A Bourbon Red tom weighs from 23 to 33 pounds; a hen weighs from 14 to 18 pounds.
The Bourbon Red has a distinct color pattern.
Plumage color of the breast, body, back, and wings is a rich, dark chestnut mahogany, with each individual feather edged in black.
Primary and secondary wing feathers are pure white.
Tail feathers are white with a dimly outlined bar of soft red crossing each main feather at the tip.
Head and wattles are red in color with the throat wattles changing to a bluish-white.
The beard is black, while the legs and toes are reddish pink.
The Bourbon Red is a fair egg producer.
It is close to extinction.
Photo by Justin Piper courtesy of Wikipedia.
Breeds of Captive Game Birds
Captive game birds are raised for the meat market, egg market, hunting preserves, taxidermy market, and exhibition.
Some major captive game birds include:
• Quail,
• Chukar Partridges, and
• Pheasants.
These captive game birds are members of the order Galliformes and the family Phasianidae.
Although the family Phasianidae includes 178 species, only five are discussed in this lesson.
Quail
Numerous species and subspecies of quail exist, but only the most commonly used quail are discussed in this lesson.
Gambel’s Quail
Photo by John Mosseso courtesy of National Biological Information Infrastructure.
Two main genera of quail raised by producers include the Bobwhite (Colinus) and the Coturnix Quail (Coturnix).
Photo by Ken Hammond courtesy of USDA Photography Center.
Bobwhite
The Bobwhite is the most commonly raised game bird, used primarily for the meat and hunting preserve markets in the United States.
Photo by M. Jasek.
There are in excess of 20 subspecies of Bobwhites, depending on geographical location.
The most popular is the Common Bobwhite quail (Colinus virginianus virginianus).
Agriculturists enjoy the Common Bobwhite quail’s habits as it feeds chiefly on grass and weed seeds and destructive insects; it seldom attacks growing crops.
Bobwhite quail live in close proximity to human habitations where fields are cultivated. Photo by Jeff Vanuga courtesy of USDA Natural Resources Conservation Service.
Research indicates that paired quail remain with each other for at least two years.
When a covey rests at night, they form a circle with their heads pointed outward.
In captivity, Bobwhites live for nine years, if efforts to breed them are successful.
They are the most easily managed game birds and are relatively sedentary.
The male Bobwhite, or cock, has a white throat and white eyebrow stripe extending downwards to the neck; a black band runs through the eyes and borders the white of the throat.
The back, upper breast, and wings are rust-brown with yellow and brownish-yellow spots; the breast is brownish-yellow and white with narrow black stripes.
The male’s crest is barely visible.
The hen is lighter in color; she has a bright buff throat and black markings are less defined.
Photo by M. Jasek.
During each breeding season, a hen lays 12-20 small white- or cream-shelled eggs that incubate in 23 days.
Both sexes are nine inches in length.
Coturnix
Species and subspecies of the genus Coturnix are native to all continents, except the Americas.
The Japanese Quail (Coturnix coturnix japonica) is a subspecies of the genus Coturnix.
There are more than 12 other subspecies of the Coturnix quail recognized.
The most common subspecies of Coturnix quail are:
• Pharaoh or Eurasian Quail (Coturnix coturnix coturnix),
• Common or European Quail, and
• Button or Chinese Quail.
Japanese Quail
These quail are raised for either eggs or meat.
This is the most common kind of game bird raised for the quail egg market.
Their eggs are often hard-boiled, pickled, and then featured as hors d’oeurves.
The Bobwhite is larger than the Japanese quail; however, the Coturnix produces larger eggs.
Japanese quail are very fast-growing quail, reaching full size at about eight weeks of age.
Japanese quail start laying eggs at the amazing young age of 6 weeks; compare this to the Bobwhite, which starts laying eggs at 16 weeks.
Japanese quail are seldom used for hunting purposes because they are not among the most attractive quail and do not fly particularly well.
Coturnix (Japanese) quail have not been able to survive in the wild in any state, so few states require a permit to own them.
The male Coturnix (Japanese) quail has rust brown colored feathers on the upper throat and lower breast region.
The female can be identified by its longer, lighter cinnamon feathers with black stripes under the throat and upper breast.
Chukars
Chukars are raised mainly for the hunting preserve market.
The major breed of Chukar raised commercially is the Chukar Partridge (Alectoris graeca chukar).
Chukar Partridge
The Chukar Partridge (Alectoris graeca chukar) is larger than the quail, but smaller than the pheasant, weighing about one pound at ten to fourteen weeks of age.
Photo by John Mosseso courtesy of National Biological Information Infrastructure.
The Chukar Partridge is best kept in pairs as captive game birds.
Chukars are seldom reliable brooders, meaning they usually do not sit on their own eggs; therefore, it is best to hatch the eggs under an incubator.
The incubation period is 24 days, four days earlier than the Chukar brooding her eggs.
A clutch consists of 8 – 14 eggs.
Young chicks must be on fresh grass every day and require a portable run for exercise.
Chukars roost above ground, as opposed to quail that roost on the ground.
Both sexes of Chukars are alike.
They have a blue-gray crown (top of the head), nape (dorsal part of neck, where the head connects to the main part of the body), and breast with a brownish back.
The throat is white with a black band above the bill, through the eye, and across the upper neck, appearing like a black necklace.
Photo by John Mosseso courtesy of National Biological Information Infrastructure.
Chukars have a white belly and flank, or side, with vertical black bars down the side.
The legs, bill, and feet are red.
A Chukar is 14 inches in length.
Pheasants
The two major subspecies of pheasants raised in captivity are the Southern Caucasian Pheasant (Phasianus colchicus colchicus) and the Chinese Ring-necked Pheasant (Phasianus colchicus torquatas).
Both of these pheasants are subspecies of the Common or Ringneck pheasant (Phasianus colchicus).
Photo courtesy of USDA Natural Resources Conservation Service.
Phasianus species of pheasants usually roost above ground, but may ground roost if heavy brush is available.
They are polygamous, which means two or three hens associate with one cock during breeding.
At other times, sexes separate and hens collect together in small coveys.
The cock takes no part in nesting or brooding; however, the hen is an excellent mother.
When confined a plastic netting is used overhead to prevent birds from damaging their heads.
Thousands are raised annually in game preserves.
These pheasants develop full adult plumage during their first year of life.
The Southern Caucasian Pheasant cock, or male, has a predominately dark greenish-blue head and the neck is purple-blue.
The male has a red ring around the eyes, while the female does not.
Southern Caucasian Pheasants have golden plumage and some have bluish, greenish, and black spots scattered throughout.
Legs and feet are gray.
The cock is 34 inches long, which includes a 17-inch tail.
The Chinese Ring-necked Pheasant differs by the predominantly green gloss to its plumage and by a broad white collar.
Photo courtesy of USDA Natural Resources Conservation Service.
The Chinese Ring-necked Pheasant hen is sandy brown in color.
She is dark-colored on the upper parts and light colored on the under parts that are mottled with black.
She has a reddish-brown tail edged in light olive-brown and barred with black.
Her body length is 24 inches.
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Instructional Materials Service
Texas A&M University
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2007
