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Second in a three part series. Dr. Jacquie Jacob shares her research on how to effectively use heritage breeds for small-scale meat production operations. As discussed in Part 1 of this three part series, we ran a study at the University of Kentucky poultry research farm comparing three heritage breeds (Black Australorp, Barred Plymouth Rock […]Read more »
When I hear “designer eggs,” I immediately picture runway models rolling around in couture egg suits. But that’s not quite what designer eggs are. They aren’t beautifully painted Ukrainian eggs either. Rather designer eggs have been nutritionally augmented, usually through the chickens’ diet. The eggs are enriched with nutrients already present in eggs, such as […]Read more »