| |
Males |
Females
|
|
Head
|
Usually larger. with larger and longer attachments. such as comb and
wattles; coarser than that of females in appearance. |
Smaller, rather fine and delicate in appearance compared with
males. Hen turkeys have hair on center line of head.
|
|
Plumage
|
Feathers usually long and pointed at the ends. Tail feathers in
chickens long and curved. Parti-colored varieties have more brilliant
color than have the females. Most male ducks have a curl in the tail
feathers.
|
Feathers inclined to be shorter and more blunt than those of the male.
Tail feathers short and straight in comparison with the male. Modest
colors in parti-colored varieties.
|
|
Body
|
Larger and generally more angular than the female. Depth from keel to
back greater on same weight birds. Bones including shanks, longer, larger, and coarser.
|
Finer boned. body more rounded.
|
|
Skin |
Slightly coarser, particularly in old
birds. Feather follicles larger. Less fat under skin
between heavy feather tracts and over back. |
Smoother, generally a better
distribution of fat between feather tracts. Feather tracts narrower
but carrying more fat. |
|
Keel |
Longer, with fleshing tending to taper
at the base. |
Shorter. with more rounded appearance
over the breast. |
|
Legs |
Drumstick and thigh relatively long,
with flesh tending to show less full until mature. |
Drumstick and thigh relatively shorter,
with drumstick more inclined to round. ness, increasingly so with
age. |
|
There are three standards of
quality for live poultry. They are: A Quality, or No.1 Quality; B
Quality, or No.2 Quality; and C Quality, or No.3 Quality.
|
