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Linden Reid sent this article to me. Lindon resides in
Australia and I became acquainted with him through the
Rare Poultry2 List at Yahoo-Groups.
With the high cost of feed today culling your stock is
essential, even in purebred poultry. Profits secured
from the laying stock are directly related to egg
production. As egg production in the flock increases,
the income over feed costs rises much more rapidly than
total cost of production. Since the cost of feed amounts
to about one half of the total cost of producing eggs it
is necessary to cull poor layers from the flock as soon
as they can be detected. One advantage in culling poor
layers early in the laying year is that their eggs are
not saved for hatching to produce more layers. Also birds
that have laid well for a short period but stopped laying
for some reason or other should be culled promptly.
In order to effect production as little as
possible, culling the whole flock by using catching
crates should be done after 2pm, by which time most eggs
for the day have been laid. The amount of culling that
should be done from time to time throughout the year
depends on the amount of feed fed and the amount of eggs
collected.
CULLING NON LAYERS:
It is a simple matter to tell whether a pullet or hen is
in production. Examine the condition of the comb, the
wattles, the pubic bones, vent and abdomen to distinguish
a layer from a non-layer and cull accordingly.
COMB:
When a bird is laying the comb and wattles are warm,
fully developed, bright red and waxy in appearance. In a
non-layer they are cold, dull in colour and shrunken.
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PUBIC BONES:
When a bird is in laying condition the pubic bones, two
small bones extending along the side of the body towards
the vent, are apart. Usually from two to three fingers
can be placed between the pubic bones. After a bird has
been laying for some time.the pubic bones become thin and
pliable. In a non layer the pubic bones are so close
together that only one finger can be placed between
theme finger can be placed between them.
VENT:
The vent of a laying bird is oval in shape and moist,
while the vent of the non-layer is small and round and
dry.
ABDOMEN.
The abdomen of a laying hen is soft and expanded to
allow for the activity of the digestion and laying organs.
The skin covering the abdomen is soft and pliable. Usuall
y three or four fingers may be placed between the end of
the keel and pubic bones. In a non-layer the abdomen is
usually contracted and the skin is relatively thick and
course. Frequently only one or two fingers can be placed
between the keel and pubic bones.
CULLING POOR LAYERS:
There are three characteristics that should be considered
in distinguishing poor layers to good layers. These
include; 1. The type of breed 2.The amount of bleaching
of the yellow pigment from the beak, shanks and other
parts of the body. 3. The time and duration of the first
annual moult.
Lindon and I both hope this has been a help to everyone.
Remember only keep the best producers and only breed the
best of the best.
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