Rhode Island White

Rhode Island White

The Rhode Island White is a breed of domestic chicken (Gallus gallus domesticus) that originated in the United States. It is named after the state of Rhode Island, where it was developed in the early 20th century.

History

The Rhode Island White was created in 1888 by a poultry breeder named J. Alonzo Jocoy. He aimed to develop a breed that was hardy, a good layer, and suitable for meat production. The breed was recognized by the American Poultry Association in 1922.

Characteristics

Rhode Island Whites are medium-sized birds with a broad, deep body. They have a single, medium-sized comb and red wattles. Their plumage is white, and their skin and shanks are yellow. They are known for their hardiness and adaptability to various climates and conditions.

Egg Production

Rhode Island Whites are excellent layers of brown eggs. They typically lay between 200 and 300 eggs per year. Their eggs are large and have a high yolk-to-white ratio, making them popular for both commercial and backyard poultry production.

Meat Production

In addition to being good layers, Rhode Island Whites are also valued for their meat. They grow relatively quickly and have a good feed-to-meat conversion ratio. Their meat is tender and flavorful, making them a popular choice for meat production.

Care and Management

Rhode Island Whites are generally easy to care for. They are hardy birds that can tolerate a range of climates and conditions. They do well in both confinement and free-range settings. They are also known to be calm and docile, making them a good choice for backyard flocks.

See Also

• Rhode Island Red
• Chicken Breeds
• Poultry Farming

References

• The Standard of Perfection, American Poultry Association
• Storey's Guide to Raising Chickens, Gail Damerow
• The Chicken Encyclopedia, Gail Damerow

External Links

• American Poultry Association
• Backyard Chickens