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/l
ivestock-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, • French,
• Mediterranean, • Continental,
• English, • Game and Game Bantam,
• Asiatic, • Oriental,
• Polish, • Oriental Bantam, and
• Hamburg, • 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 , Partridge, and
(pictured)

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 Gambel’s Quail

and subspecies of
quail exist, but only
the most commonly
used quail are Photo by John Mosseso courtesy of National Biological Information Infrastructure.

discussed in this
lesson.
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, Photo by John Mosseso courtesy of National Biological Information Infrastructure.

weighing about one pound at ten to

fourteen weeks of age.
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.
ALL RIGHTS RESERVED
Reproduction or redistribution of all, or part, of this
presentation without written
permission is prohibited.

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Texas A&M University
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2007