Heritage Chicks Program

Heritage Chicks Program

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Heritage Chicken Egg Program

Heritage Egg Program

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Heritage Chicken Meat Program

Heritage Meat Program

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  • Chicken
    Brown Leghorns
    These old leghorn chickens and the modern white leghorn chicken are among the most popular commercial stains worldwide. They originated in Italy and then were introduced in America in 1853. The white leghorns (WL) received from a stock kept at University of Saskatchewan since 1974, were initially selected for high egg production rate to 273 days of age and related traits such as resistance to Marek’s disease until 1980 (Gibbins, 1989; Gavora, 2011). Currently, the modern white leghorn can lay up to 300 eggs per year according to egg production records at the PRC but this flock do not constitute part of the focus of this report. Initially at the PRC, 18 males were rotated with 60 females and all hatched chicks from two incubations per year which have been used to save their population at the PRC for future use.
    Video On Breed
    • Use:

      Eggs

    • Egg Size / Colour:

      Medium / White

    • Rate of Lay:

      250-300

    • Standard Market Weight:

      4-5 lb

    • Rate of Growth / Maturity:

      Medium / Early

    • Temperament:

      Very Active

    • Special Characteristics:

      Noted for hardiness and vigour, excellent layer

  • Chicken
    White Leghorns
    These old leghorn chickens and the modern white leghorn chicken are among the most popular commercial stains worldwide. They originated in Italy and then were introduced in America in 1853. The white leghorns (WL) received from a stock kept at University of Saskatchewan since 1974, were initially selected for high egg production rate to 273 days of age and related traits such as resistance to Marek’s disease until 1980 (Gibbins, 1989; Gavora, 2011). Currently, the modern white leghorn can lay up to 300 eggs per year according to egg production records at the PRC but this flock do not constitute part of the focus of this report. Initially at the PRC, 18 males were rotated with 60 females and all hatched chicks from two incubations per year which have been used to save their population at the PRC for future use.
    Video On Breed
    • Use:

      Eggs

    • Egg Size / Colour:

      Medium / White

    • Rate of Lay:

      250 - 300

    • Standard Market Weight:

      4 - 5 lb

    • Rate of Growth / Maturity:

      Medium / Early

    • Temperament:

      Very Active

    • Special Characteristics:

      Noted for hardiness and vigour, excellent layer

  • New Hampshire Chicken
    New Hampshire
    In 1935 the New Hampshire’s (NH) were admitted to the American Standard for chickens. This breed of chicken originated in the state of New Hampshire in the United States. They represent a specialized selection of the Rhode Island Red Breed as result of intensive selection for rapid growth, fast feathering, early maturity and vigor, and eventually the emergence of a different breed. From their original home to the PRC, the New Hampshire breeds were originally kept as a nucleus breeding population at the University of Saskatchewan in Canada. The New Hampshire carries the naked neck mutant gene which can segregate for mutant and normal alleles birds. At the Poultry Research Centre the New Hampshire’s have been found to show the following characteristics: breed as a dual purpose bird (egg and meat production), brown egg producers, average mid-cycle egg weight is 53 grams, average female weight is 2100 grams and the average male weight is 2650 grams.
    Video On Breed
    • Use:

      Eggs / Meat

    • Egg Size / Colour:

      Extra Large / Brown

    • Rate of Lay:

      200

    • Standard Market Weight:

      6 - 8 lb

    • Rate of Growth / Maturity:

      Fast / Early

    • Temperament:

      Calm and Curious

    • Special Characteristics:

      Early Feathering Food Ark of Taste

  • Light Sussex
    Light Sussex
    The Sussex Chicken (LS) was created in the county of Sussex, England over a century ago. Back in the 1930’s they were very popular for laying trials. They are still considered one of the oldest breeds that exist today and still serve commercial purpose. The breeds at the PRC were also derived from the stock donated by Dr. R. Crawford. Prior to arrival the PRC they had been maintained at the University of Saskatchewan as an unselected population since 1967. At the PRC they serve as dual purpose breed (egg and meat production). The bird is typically smaller and producers very light brown egg. The female weighting average 1800 grams has an average mid cycle egg weight of 50 grams while the male on the average has a weight of 2340 grams.
    Video On Breed
    • Use:

      Eggs/Meat

    • Egg Size / Colour:

      Large/ Tan to Brown

    • Rate of Lay:

      200

    • Standard Market Weight:

      7lb

    • Rate of Growth / Maturity:

      N/A

    • Temperament:

      Calm and Curious

    • Special Characteristics:

      Good All Around Table Bird, Famous for Flavor

  • Plymouth Rock
    Plymouth Rock
    The Plymouth Rock (BPR) was first developed in the 19th century in New England. In 1869 they were first exhibited as an all American breed. They are renowned for their egg laying and utility purposes. The breeds we have at the PRC were obtained from Dr. R. Crawford, University of Saskatchewan, after many years of selection and maintained as an unselected population since 1965 (Crawford 1990). However, when Dr. Crawford retired, a new home was found for these breeds at the Poultry Research Centre in Edmonton. Their original characteristics have been maintained over the years without any change in their body conformation and production performance. Some rare characteristics recorded at the PRC include showing dual purpose breeding characteristics (egg and meat production), lays brown egg, average mid-cycle egg weight is 58 grams.
    Video On Breed
    • Use:

      Eggs / Meat

    • Egg Size / Colour:

      Large / Brown

    • Rate of Lay:

      200

    • Standard Market Weight:

      6 - 8 lb

    • Rate of Growth / Maturity:

      12 - 16 Weeks

    • Temperament:

      Calm

    • Special Characteristics:

      Early Feathering, Cold-Hardy Meat Qualities

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