Poultry Judging Practice Test

What is the last area to bleach on a production hen?

1. Beak and comb

2. Feet and shanks

3. Hock and top of toes

4. Wings and tail

The correct answer is: Hock and top of toes

The last area to bleach on a production hen typically occurs in the hock and the top of the toes. This bleaching process is an indicator of the hen's body condition and is often used in poultry judging to assess the hen's production state. As hens mature and go through their laying cycle, certain areas of their bodies will bleach out or fade in color due to hormonal changes and nutrient usage down the line. The hock and toes retain their pigmentation longer because these areas are less involved in egg production compared to other parts of the hen's body. This characteristic is critical for judges because it reflects the hen's nutritional status and general health, helping determine her stage in production. The other areas mentioned in the other options, like the beak and comb, feet and shanks, or wings and tail, tend to bleach earlier in the laying cycle, indicating a more immediate response to production demands compared to the hock and top of the toes. Therefore, understanding this bleaching pattern is essential in assessing a production hen's efficiency and productivity.