Solid, Closed-Toe Shoes

Goshen County 4-H Poultry Showmanship Guide Attire: o Inspect for defects on the comb

 Solid, closed-toe shoes o Feel texture of wattle for abnormalities  Jeans o Examine condition of the  Light colored shirt or white jacket feathers

 No large, flashy necklaces or hats o Check beak for defects (like crookedness) and pigmentation Know Your Bird: o Examine the color of the  Breed and Breed Characteristics earlobes for breed correctness o Egg vs. Meat  Step #3: Run your fingers over the neck  Sex of Bird area to feel for smoothness and signs of molting o Cock vs. Hen  Step #4: Examine back area to feel for o Cockerel vs. Pullet abnormalities. Measure the length and breadth of the back area to check  Judge Your Bird conformation of bird. Check undercolor o Good things (according to for molting breed characteristics and  Step #5: Run hand down bird’s tail. standards) Press the tail feather toward you and o Disqualifications (according to examine condition of feathers. breed standards)  Step #6: Examine vent area checking for  Terminology and Body Parts lice and mites. Hens may have pigmentation loss. Check for handling Handling and Procedures: quality and past egg production.

 Bird should face to the left of the judge  Step #7: For hens, measure abdominal capacity (another way of determining  Be prepared to share your knowledge past egg production.) of your bird  Step #8: Check the abdomen for  Step #1: Evaluate the general hardness or softness, indicating appearance production (in hens.) Also check for  Step #2: Examine the head area signs of molting and feather conditions.

o Examine the eyes

Adapted from: 4-H Poultry Fitting and Showmanship Members Guide, 4-H Youth Development Michigan State University Extension Available online and from the Goshen County Extension Office. May 2014 Goshen County 4-H Poultry Showmanship Guide  Step #9: Examine thighs to determine meat. (Especially important in meat chickens.)

 Step #10: Examine shanks for cleanliness or mites.

 Step #11: Examine toes and check for breed correctness or defects.

 Step #12: Examine the feet for defects or pigment loss.

 Step #13: Examine the breast for straightness of bone and meat or abnormalities. (Especially important for meat chickens.)

 Step #14: Examine wings and check for molting and skin.

Step #15: Examine the crop area

Adapted from: 4-H Poultry Fitting and Showmanship Members Guide, 4-H Youth Development Michigan State University Extension Available online and from the Goshen County Extension Office. May 2014