Poultry

When selecting feed (not only) for poultry, it is essential to base it on the purpose of the breeding or fattening phase. Energys hobby feeds accentuate these needs, so you are sure to choose whatever stage of development your poultry is in. But how do you choose the right feed and which is the most…

When selecting feed (not only) for poultry, it is essential to base it on the purpose of the breeding or fattening phase. Energys hobby feeds accentuate these needs, so you are sure to choose whatever stage of development your poultry is in. But how do you choose the right feed and which is the most…

While there are technological procedures for the rearing and fattening of common species and utility types of poultry, there are only few instructions for the so-called non-traditional poultry species, but also for runners with potential for commercial use. In this article you will find basic information on the breeding of Barbary and Mallard ducks.

Spring is the period when chickens start to be fattened in domestic conditions. For the purposes of meat production, it is best to use specially-bred hybrid meat breeds that have the genetic properties of fast growth and high muscle mass. These breeds are called broiler chickens or broilers.

When feeding and fattening ducks and geese, it is important to be aware of the differences between the main nutritional requirements. Experienced breeders are familiar at least with the basic differences between geese, ducks and Muscovy ducks.

We can divide people who raise ducks into two types. One type purchases three-day old ducklings every year and raises them until they are ready for slaughter. The second type is professionally engaged in raising ducks, not only for producing meat, but also for their ornamental qualities, which some breeds are distinguished by, and devotes…

They have been bred since time immemorial in southern France. It is a rangy, medium-weight, fast-growing goose with a peaceful temperament, hardy constitution and compact, strongly-built body carried slightly at an angle, suitable for feeding up for fatty meat. It is reared in grey-brown (wild) and white colourings.

From the viewpoint of zoological taxonomy, turkeys are in the class birds (Aves), the order Galliformes, the family Phasianidae and the genus Meleagris.

If you are new to breeding turkeys, be sure to read the following text, which summarizes what you should watch out for when fattening these animals.