Chickens and Roosters

Incubation Times for eggs Poultry incubation duration can vary from species to species but is generally about 3 weeks (21 days). Chickens......21 days Ducks (most).....28 days Muskovy ducks..35 to 37 days Turkeys.......28 days Goose.........28 to 34 days Guinea Hen.....28 days Pheasant........23 to 28 days Peafowl .........28 to 30 days Quail...............23 to 24 days (some exceptions) Grouse............25 days Pigeon............17 days Partridge........ 23 days

Many small farms slaughter hens no longer producing eggs. This is usually at about 2 years old. The hens at this age are best used for stewing and braising since the meat can be a little tough. If you are raising older hens for meat, then a finishing diet (high fat) can be given for about 6 weeks and when desired finish weight (3.5 to 6 lbs) is achieved then it is time to slaughter and process. When laying hens become less productive sometimes it's best to keep a few of the older hens to improve flock dynamics.

They got attitude dude. Roosters strut to bring attention to themselves, both from the girls in the flock and from any predators that may be lurking around. Truth is, it is a roosters primary job to protect the flock and he will be the first target noticed by the predator. While the predator is fighting the rooster, the hens have a chance to escape and hide. Attitude aside, all chickens (roosters and hens) jerk their heads while they walk because of the way they see. They leave their head still for as long as possible, then move it to its new position while walking forward. This helps them spot any tiny hint of motion that could be a predator (or a tasty insect).

no it is better to feed it baby mice.Because without any bones to eat it will those calcium. A mouse has all the right nutrients for your baby Corn.

Kingdom: Animalia Phylum: Chordata Class: Mammalia Subclass: Cleria Infraclass: Theria Order: Artiodactyla Suborder: Cetruminantia Infraorder: Pecora Family: Bovidae Subfamily: Bovinae Tribe: Bovini Genus: Bos Species: Bos primigenius Subspecies: Bos primigenius taurus and Bos primigenius indicus Collectively, cattle are classified as Bos primigenius, with sub-classifications or subspecies being Bos primigenius taurus for the Temperate or European-type cattle and Bos primigenius indicus for the Tropical or Asian/African-type humped cattle. In the past the Aurochs (a true wild descendant of the domesticated bovines of today), Temperate and Tropical cattle were classified as three separate species: Bos primigenius, Bos taurus and Bos indicus, respectively. As new evidence is revealed about the history of the domestication of cattle and what their ancestors really were as well as how genetically close Bos taurus and Bos inidicus cattle are linked together, it is more proper to define them collectively as Bos primigenius as the species, and Bos primigenius primigenius, Bos primigenius taurus and Bos primigenius indicus as the subspecies of the Aurochs, European-type and Asian/African-type cattle, respectively.

Sloths, snails, turtles, worms, slugs, caterpillars, different bugs .

it is true that they can

No It should not do you any harm but the taste will go ---------------------- You should have no problem, I would not let it go 1 month past the date, how i cook it is have it in a Pyrex dish and bake it at the temperature. instead of adding the Orange sauce at the very end, I have the time a few minutes shy and add in the sauce and put it in for the last few minutes so it gets that candy like crunch, but don't have it in too long or in a oven too hot the sugars will burn and turn bitter.

Rabbit food pellets don't have the correct nutritional balance that a chicken needs. Though they can survive on rabbit food if absolutely necessary, I highly advise against it. It is best to feed chickens a food the is specially formulated for them as rabbit food tends to have too high of a protein content which often make the chicken's feathers coarse, also, rabbit food tends to lack the correct calcium content that is essential in egg production. Granted these are only a couple examples, there are many more things in rabbit food that are not fit to feed chickens. Again, I highly recommend feeding chickens a food formulated for them at all times.

The market form of eggs is as follows: Shelled eggs grades A and B (fresh) Bulk whole eggs (fresh and frozen and dried) Bulk egg whites (fresh and frozen) Bulk yolks (fresh and frozen)

A drake is simply what male ducks - of any breed - are called.

a chicken will reach near full size in 20 to 22 weeks unlike production barns were a bird will hit full size in 6 to 8 weeks

They are called spurs and yes, it is not a difficult thing to do and there are several methods. Trimming must be done very carefully otherwise you can damage or even kill the rooster from latent infection. Dog nail trimmers can be used to cut the last 1/4 of the spur being careful not to cut the blood vessel that feeds the nail/spur. If you cut too close it will bleed and you should apply pressure until it stops or apply a silver nitrate stick to the wound to help it stop bleeding. Another method is using hot baked potatoes. This is done by grabbing 2 medium sized potatoes and cooking them as if you were going to eat them yourself. Using gloves, insert the rooster's spur into the center of the potato and keep it in there for a couple of minutes while being careful not to touch the rooster's leg as burning will result. You can also wrap the birds leg with cloth first leaving only the spur sticking out. Remove the potato and gently twist the spur with a pliers. There will be a small amount of blood but do not be alarmed as this is natural. The third method is to use a rotary grinding tool such as a Dremel. Much the same as using dog nail trimmers, you grind away only the last 1/4 inch of spur. A file will also work but it will take two people. One to control the rooster the other to do the filing.

Chickens are covered in feathers. These help the chicken to keep warm. They also help a chicken to fly, or at least to slow its fall if it happens to be dropped or fall from a height. Chicks have more of a fluffy coating while their feathers have not developed. It functions mainly to keep them warm. Chicks can easily die of cold, hence they are raised in an area with a heat lamp that they can sleep under, and out of any draughts.

yes

Chickens lay according to the amount of light available. Late spring, all summer and early fall, there is usually about 14 hours of natural daylight available and that is what triggers the birds ovaries. If you provide the chickens with the extra (artificial) light to make up for the lack of natural light, they will keep giving you eggs all year.

At rest and not under stress a male chicken (rooster) has a rate of between 12 and 20 breaths per minute. The hens rate is higher under the same conditions averaging 20 to 36 breaths per minute. Many factors can influence these rates including ambient temperatures, stress and activity.

Lemon chicken is typically associated with Chinese cuisine. In addition, a number of Italian dishes are sometimes referred to as 'lemon chicken'.

Short answer: rarely. Long answer: First, understand that a newly-laid egg contains only one cell. The rest is a yolk (the food source for a growing embryo) suspended in (an?) albumen (the white). So it's a little odd to talk about a whole egg being alive, but let's go with it. The definition of "life" is a little squishy on the cell level. Something is usually considered alive if a typical one can reproduce, but a sperm cell is still considered alive before uniting with an egg cell. So initially, the unfertilized egg cell in an unfertilized egg is alive. But after the eggshell hardens and the egg is laid, it's anyone's guess. I wouldn't be surprised if there were research somewhere on when the egg dies, but unless parthenogenesis (roughly speaking, a virgin birth) occurs quickly, the egg's probably dead.

Chickens seem to enjoy raisins/grapes, red tomatoes, melon scraps, sunflower seeds, grasshoppers, worms, and small mice.

yes that is the most fattening part of a chicken.

There are several suggested: A COVEY used for pheasants on the ground. A NYE of pheasants and a BOUQUET of pheasant are also used in the English language.

helephant

One way I know how to tell whether an egg is spoiled or not, is the "water test". You need to have a container and fill it with water. Big container if you want to test more eggs, small (like a drinking glass), if you want to test just one or two. Drop the eggs carefully into the water filled container. Fresh eggs sink to the bottom and lay on the bottom horizontally. Eggs that are not in complete contact with the bottom of the container, are fine. Eggs, that are standing vertically with one end still touching the bottom, are OK, although I would advise to use these for baking or so, not for eating directly as in scrambled, soft boiled and the like. Eggs, that are floating off the bottom or even float to the surface of the water: throw them out!

Chicken does not have to be soaked first, but if you want to prevent the appearance of blood oozing from the extremities, it is recommended. According to the article at the related link below, simply cover the chicken with water for about thirty minutes prior to frying. Other cooks have even suggested adding salt as this helps to kill the bacteria.