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Brochures And Forms

Traditional Serama Standard

Traditional Serama

The Traditional Serama is referred to in context with table-top exhibition of the Serama. Table-top exhibition is at the core of what the Serama is. The Traditional Serama is similar only in appearance to the American Serama, but the standard for exhibition is very different. The Table-top Judging procedure for the Traditional Serama removes all color and minimum weight restrictions used in In-cage judging of the American Serama, with an increased focus on judging Character and Performance. Table-top demands more on Character and Performance than can be displayed with in-cage exhibition only. 

The Serama Council of North America (SCNA) is the oldest, largest, and leading organization to promote the Serama and table-top exhibition in North America. The SCNA continues to encourage the breeding of Serama with type and character, as type and character define the breed in table-top exhibition.

Traditional Serama Standard (for Table-top Exhibition)

Country of Origin: Malaysia (& America after 2001)

American Status: Fairly Common

serama drawing black chalk

 

Shape of Male

Comb:

Single, medium, set firmly and evenly on head, straight and upright,   evenly serrated with five regular and distinct points (pointed, not a rounded   nub), the middle points the same length as the width of the blade, moderately   arched, blade should extend well over back of head.

Beak:

Strong, stout, and well curved

Face:

Small, rounded, smooth, fine in texture, free from wrinkle or folds

Eyes:

Round, conspicuous

Wattles:

Medium, round, fine in texture, free from wrinkles or folds.

Ear Lobes:

Small, oval, fitting closely to head

Head:

Small, carried well back in proud manner

Neck:

Medium length, backward arched showing off breast, full, tapering   gracefully from shoulders to head.

Hackle:

Abundant, flowing naturally from front of neck reaching far back   covering both shoulders.

Back:

Short, broad, in profile, shaped like a V with neck and tail forming   the vertical sides

 

Slightly curved, sword shaped hanging over the abdomen and covering   back, widely spread, overlapping the tail and lesser sickles

Tail:

Moderately large and upright, carried in an upright position so as to almost   contact the back of head

Main Tail:

Feathers wide, moderately spread in a neatly overlapping manner, rising   above the head, 'A' shaped from the rear view

 

Medium to long, strong, firm, broad sword-shaped slightly curved

 

Well spread, medium length slightly upright, sword-shaped sickle   feathers covered with coverts

Coverts:

Abundant, becoming very broad, flowing well up tail

Wings:

Large, long, closely folded, carried vertically not quite touching the   ground,

 

Prominent, slightly concealed by hackle

Bows:

Well rounded.

Coverts:

Feathers broad, forming two distinct bars across wings

Primaries:

Moderate width, rather long, completely concealed by secondaries

Secondaries:

Broad, tapering convexly to rear, wing bay well exposed

Breast:

Highly lifted, well developed, full, carried prominently forward beyond   vertical line drawn from point of beak, broad and well rounded, from head to   neck to breast 'S' shaped profile

Body &   Stern:

Body- short, good depth and width, sloping from front to rear

Stern: Fluff, short, abundant

Legs

Legs- average length, widely set, parallel to each other without bowing   or knock knees, well proportioned.

Leg Length: should be proportionate to the bird, at least enough so   that wings do not touch ground.

 

Short, stout at top and tapering to hocks

Shanks:

Medium, smooth, round, evenly scaled

Toes:

Four, straight, well and evenly spread, evenly scaled

Overall Appearance:

Small, broad, compact, active, tame, standing up majestically


 

Shape of Female

Comb:

Single, medium, set firmly and evenly on head, straight and upright,   evenly serrated with five regular and distinct points (pointed, not a rounded   nub), the middle points the same length as the width of the blade, moderately   arched, blade should extend well over back of head.

Beak:

Strong, stout, and well curved

Face:

Small, rounded, smooth, fine in texture, free from wrinkle or folds

Eyes:

Round, conspicuous

Wattles:

Medium, round, fine in texture, free from wrinkles or folds.

Ear Lobes:

Small, oval, fitting closely to head

Head:

Small, carried well back in proud manner

Neck:

Medium length, backward arched showing off breast, full, tapering   gracefully from shoulders to head.

Hackle:

Abundant, flowing naturally from front of neck reaching far back   covering both shoulders.

Back:

Short, broad, in profile, shaped like a V with neck and tail forming   the vertical sides

Cushion:

Short, feathers broad and plentiful.

Tail:

Moderately large and upright, carried in an upright position so as to almost   contact the back of head

Main Tail:

Feathers wide, moderately spread in a neatly overlapping manner, rising   above the head, 'A' shaped from the rear view

Coverts:

Abundant, becoming very broad, flowing well up tail

Wings:

Large, long, closely folded, carried vertically not quite touching the   ground,

 

Prominent, slightly concealed by hackle

Bows:

Well rounded.

Coverts:

Feathers broad, forming two distinct bars across wings

Primaries:

Moderate width, rather long, completely concealed by secondaries

Secondaries:

Broad, tapering convexly to rear, wing bay well exposed

Breast:

Highly lifted, well developed, full, carried prominently forward beyond   vertical line drawn from point of beak, broad and well rounded, from head to   neck to breast 'S' shaped profile

Body &   Stern:

Body- short, good depth and width, sloping from front to rear

Stern: Fluff, short, abundant

Legs

Legs- average length, widely set, parallel to each other without bowing   or knock knees, well proportioned.

Leg Length: should be proportionate to the bird, at least enough so   that wings do not touch ground.

 

Short, stout at top and tapering to hocks

Shanks:

Medium, smooth, round, evenly scaled

Toes:

Four, straight, well and evenly spread, evenly scaled

Overall Appearance:

Small, broad, compact, active, tame, standing up majestically

  

Disqualifications

  • Comb: Comb foreign to the breed, single comb falling below the horizontal plane on level with top of head, single comb with side sprig, split comb, inverted comb
  • Legs: Creeper Legs
  • Wings: Horizontal Wing
  • Disease/Illness/Parasites: If any of these can be observed without touching the bird it is considered a disqualification
  • Feather trimming of any type is considered a disqualification for the Traditional Serama. 

  

Defects

  • Comb: Thumb marks. Large combs
  • Wattles: Large wattles. Wattles with wrinkles or folds
  • Head: Narrow head, crow head
  • Back: Long or narrow back
  • Chest/Breast: Shallow or narrow breast
  • Legs: Short Legs
  • Tail: Wry Tail, Squirrel Tail

  

Color of Male and Female for Table-top (TT) Judging

All Variety (AV) Serama

  • COMB, FACE, WATTLES, EAR LOBES, BEAK, EYES, SHANKS & TOES: No color requirement
  • PLUMAGE: No color requirement

  

Suggested Weight Divisions

Experience has shown that events with over 250 entries will benefit by splitting entries into weight classifications. Here are the weight divisions if a show chooses to have weight divisions:
 

Mature Cocks
Class A - up to 350 grams (12 oz)
Class B - up to 481 grams (17 oz)
Class C - up to 539 grams (19 oz)


Mature Hens
Class A - up to 325 grams (11 oz)
Class B - up to 425 grams (15 oz)
Class C - up to 482 grams (17 oz)


Cockerels

One Class Up To - 500 grams (18 oz)


Pullets

One Class Up To - 425 grams (15 oz)

 

 

*Notice there is no lower weight limit on Class A Cocks/Hens, Cockerels, or Pullets.

  

Arranging classes based on weight division is only a suggestion for events with over 250 entries and not a requirement for table-top. At all events regardless of entries, the maximum weight limit should follow the weight listed for Class C Cocks/Hens, Cockerels, and Pullets.

Ayam (Malaysian) Serama Standard

    

SCNA STANDARD FOR THE AYAM (MAYLASIAN TYPE) SERAMA 

The main characteristics for the Ayam Serama include: a short back vertical wings, and a very erect, proud stance.

 

Body: The body must be held upright, with a full breast and short back so that the neck should touch the tail without leaving a gap, but the head should not touch the tail. A well developed and muscular body is desirable with a double breast being very popular in competition. The tail should not bypass the perpendicular line that goes through the legs (no squirrel tail). The body should be strapping and round. When viewed from above the breast should appear larger than the rear portion. When viewed from the side the body appears V-shaped, the chicken should be short in the back and broad in the shoulder portion.

 

Legs: The legs should be long enough to carry the wings off the ground.

 

Tail There should be at least 5 main tail feathers, of complementing lengths (they should taper in size neatly) for example there should be no short feathers in between the long feathers. The main tail feathers should overlap slightly and uniformly. The Lesser Side Sickles (soft glossy, shaped feathers that hang on each side of the tail) should be well curved and have a lustrous shine, and slightly concave at the end of the back. The tail should not lean left or right. Both sides of the tail must be equal in feather quantity. The tail should be of medium fullness and not overly fanned or overly tight. From behind, the opening of the tail forms an A shape.

 

Sickle Feathers: The sickle feathers should be pronounced and situated right at the front of the tail, closest to the neck. They should extend at least one inch above the rest of the tail, they should be stiff, and when the Ayam Serama is relaxed, should be held in the center of the body in an upright position. Soft, floppy sickles or sickles that are too long and curl over are faulty and undesirable.

 

Wings: The wings on an Ayam Serama are very important to the entire stance of the bird, and must be held in a vertical position when the bird is relaxed. An excited bird must not pull the wings backwards and up, this is poor form and such birds lose points. When excited the Serama should lift its wings forward in front of the legs as though a puppet lifting its arms. The wings should not be too long so as to prevent upright chest carriage or so as to cause a bird to lean forward to accommodate its wings. The perfect length of the wing is to the level of the foot and not dragging the floor. When standing, the wings are vertical but pointing a little towards the back.

 

Head: This means the head and its attributes, including: comb, wattles, and beak. The head of the Ayam Serama must be held at over 90 degrees, leaned back and lowered down as far as possible, with some birds head position being lower than the top of the breast (this characteristic is very desirable and called by many "the submarine type"). The head of the Serama is small and broad, with a strong curved beak, which should be yellow (if the legs are yellow) or a dark color (if the legs are dark in color). The comb should be relatively small and smooth with 4-6 serrations, which should be neat and fine.

 

Color: The more beautiful the color and the more shine on the feather the higher the points allocated. Colors that are given preference are reds, golden, lemon/ yellow-buff, black-red, and brown. Less desirable are whites, dirty whites, mottled and grays. Beautiful vivid and bright colored birds are far more likely to gain higher points at a contest. The feather color has to be symmetrical on the Ayam Serama body. The wings and sides of the Ayam Serama will carry the colors distributed symmetrically on both sides.

 

Feather condition: Ayam Seramas must be beautiful, and so the condition of the feathers plays a big role in their appearance. All feathers should be intact and in good condition with no signs of damage, fading, or wear.

 

Feather Trimming: the “fluff” can be trimmed from these areas only: Under the tail, between the legs, and on the thighs.

 

Character and Performance: Performance is defined as how the Ayam Serama is behaving. It should flap its wings, make vocal sounds, lift its legs like a soldier on parade, and have a tremulous neck (the neck shivers when the bird becomes excited). A bird that squats, lacks confidence, style or presence, or remains still for too long is penalized and awarded a low score.

 

  • Feather Trimming:


Ayam Malay Feather Trim

Feather trimming is now allowed in the areas indicated in the photos. The green arrows indicate areas where it is acceptable to pull out longer feathers on the Malay Serama. The red arrows (and dark blue arrows) indicate the areas where it is acceptable to trim or thin the fluffy/downy feathers on the Malay Serama.


Feather trimming is ONLY allowed on birds entered in Malay classes at SCNA sanctioned table-top shows.

 Any form of feather trimming for Seramas entered in American Serama classes at ABA shows or Seramas entered in Traditional Serama classes at SCNA table-top shows will continue to be an automatic disqualification from the show.

This new rule is in effect as of August 1, 2014.

SCNA Governing Council

 

Poultry Breeds: White Seramas On The Move

Please click to read the article as published Poultry_Breeds-White_Seramas_On_The_Move.pdf

Glossary of Poultry Terms

Glossary of Poultry Terms

Not specific to serama, but here is a glossary of common poultry terms.

American Poultry Association (APA): The APA is in charge of setting the standard for pure bred poultry in the United States, and they are in charge of maintaining the publication of the American Standard of Perfection, outlining certain breed specification for the standard of exhibition poultry. We often refer to the year that a particular breed was accepted or admitted to the "Standard of Perfections", informing customers as to how long this breed has been recognized as a standard breed of poultry in the United States. The American Poultry Association is an extremely strong advocate for expanding the knowledge of poultry among breeders and the general public, as well as encouraging the raising and showing of poultry among youths throughout our country.


American Standard of Perfection: A book published by the American Poultry Association that closely outlines the standard of recognized breeds in the United States.


Bantam: Chicken or duck breeds that are distinguished by their exceptionally small size. Bantam Chickens are usually about 1/4 the size of a large medium or heavy breed. Many bantam chickens have full size counterparts, like the Cochin Bantam Chickens, but some are uniquely bantam. See the Sebright Chickens. Bantam ducks include the popular Call Ducks, Black East India Ducks, and variations of the Mallard Duck.


Banty or Banties: Another name for a bantam chicken(s).


Beak: The hard and pointed protrusion composing the mouth and the nose of the chicken.


Beard: The group of feathers bunched below a birds beak. See Ameraucana Chicken. The beard is usually also found in association with the muff.


Bedding: We use this term to describe the materials spread along the floor of a chicken coop or brooding area for young ducks or chicks. Typical bedding will include: straw, hay, alfalfa grass, wood chips or shavings, etc.


Biddy: An affectionate or slang word for a hen.


Booted: A term used to describe chicken breeds that have feathers on both the shanks and toes. See Mille Fluer D"Uccle Bantam Chicken.


Breed: A group of species with specific characteristics that distinguish them from other groups within that species. Pure breeds are breeds that will reproduce with others of their own kind will also produce pure breeds of that given species. Hybrids are non-standard poultry formed by cross breeding to produce animals with certain desired attributes. Within many breeds of chicken, there are different color varieties that set them apart from others of the same breed. See Gold Laced Wyandotte Chicken and Silver Laced Wyandotte Chickens.


Broiler: A young chicken that is usually less than 12 weeks of age and has been bred specifically for meat production. Also called a Fryer, see Black and Red Broilers. The Jumbo Cornish Cross is the most popular form of broiler chicken and is used for most commercial meat production in the United States.


Brood: to care for a batch of baby chicks, or a name for the actual chicks themselves.


Brooder: a heated enclosure that is used to emulate the warmth that a mother hen will give her baby chicks. We often refer to a brooding area as the enclosure you will use when raising your chicks for the first 4-6 weeks. The brooding area is normally a well bedded area with a heating lamp, food and water.

Candle: To examine the content inside of an intact egg, usually in attempt determine fertilization of the egg.


Cape: The few narrow feathers that fall between the neck and the back of the chicken.


Caruncle: Brightly colored skin growths on the throat area of a turkey that turns bright red during courtship or when it is upset or feels threatened.


Classification: A standard characterization of a chicken breed based on their region of origin. See Asiatic Breeds and North American Breeds


Clean Legged: Having no feathers from the Shanks to the toe.


Cloaca: The chamber just before the vent where the digestive, reproductive, and excretory channels come together.


Clutch: A group of eggs that are hatched together in a nest or in an incubator. Also used to refer to a group of eggs laid by a sole female bird in one laying cycle.


Cock: A male chicken or a rooster.


Cockerel: A male chicken under one year of age.


Comb: The fleshy and usually red outcrop of skin atop the chickens head. The comb, along with the beak and the wattles, help the chicken regulate body temperature helping them cool themselves. There are eight recognized varieties of combs among chickens:

    Buttercup Comb: This comb is set on the top and middle of the head and looks like a cup-shaped crown with a circle of small and regularly spaced points. See the Sicilian Buttercup Chicken
    Cushion Comb: A small comb that lies flat on top of the chicken's skull with no discernible pattern. See Chantecler Chickens
    Pea Comb: A low comb (toward the forehead) with three wavy or "serrated" ridges, the middle point being the tallest of the three. See the Ameraucana Chicken and the Light Brahma Chickens.
    Rose Comb: With a flat top, this comb is solid and broad set low on the chickens forehead. The shape of the rose comb varies in different breeds, and can sometimes be pointed more upwards than straight back. See the Rose Comb Brown Leghorn or the Silver Laced Wyandotte Chicken.
    Silkis(Walnut) Comb: This comb is a roundish and lumpy comb that is usually wider than it is tall. These will vary from breed to breed, and some generally like to think of it as a rose comb plus a crest. See the Silkie Chickens.
    Single Comb: This is the most commonly portrayed and recognized comb in most chicken images and artwork. The Single Comb is thin with a smooth textures, and it has a large base reaching from the base of the beak to the back of the head. The comb points upward is usually defined by five or six deeply serrated points. The male chickens typically have much thicker and larger combs. The combs always stand upright in males and can be upright or lopped over in females. See the Barred Plymouth Rock or the White Leghorn Chicken.
    Strawberry Comb: A very low set comb hanging over the top of the beak. The shape and surface resemble the skin of a strawberry, and it is wider closer to the beak of the bird.
    V-Shaped Comb: Made up of two well formed horns that are joined at the base to form a v-shape. This is one of the most unique and interesting of all comb shapes. See the Crevecoeur Chicken and the Gold Laced Polish Chicken.

Coop: A coop is the structure that houses the chickens, and it usually contains one or multiple roosts and nesting boxes for egg laying. Coops can be a wide variety of styles and sizes depending on the flock size and personal preference. We sell both Pre Made Chicken Coops as well as Chicken Coop Plans to help you build your own.


Crest: A large puff of feathers on the top of certain Crested Breeds' heads.


Crossbreed: Offspring of a hen and rooster of a different breed. This can also knows as a Hybrid.


Crusty Butt: A slang term for pasting.


Cygnet: A baby swan


Dewlap: The large flap of skin that hangs down from the neck of certain breeds of geese.


Down: The soft and fur-like feathers that cover a newly hatched duckling or chick. Many adult birds will also have small and soft down feathers on certain parts of the bird, usually near the bottom or under wings.


Dual Purpose: A chicken or duck breed that is recognized to have multiple utility traits such as egg laying, meat production, or foraging abilities.


Dub: The act of cutting of either the comb, wattles, or earlobes of a chicken. Usually, this is done for certain show breeds where it is actually required of that breed.


Dusting: When a chicken rolls around in the dirt, flinging it on themselves and in between their feathers as a method of cleaning the feathers and discouraging parasites.


Embryo: A fertilized egg at any stage before hatching.


Exhibition Breeds: A chicken or duck breed that is bred and raised primarily for showing and ornamental purposes rather than a utility such as egg laying or meat production. Often, most Fancy Breeds fit into the category of Exhibition Breeds.


Feather Legged: These chickens will have feathers on the chickens shanks, but not necessarily the toes. See Feather Footed Chicken Breeds.


Flock: A group of poultry. Generally, most poultry will flock together and forage or graze when left to free range.


Fowl: Domestic birds generally raised for food.


Free Range: A term used to describe birds that are allowed to roam a yard or pasture at will.


Frizzle: A plumage feature where the feathers curl out rather lying flat on the chickens body. Many breeds with these features are bred specifically for them and are called "Frizzles" or "Frizzle Chickens"


Fryer: A tender young meat chicken, usually a breed bred specifically for meat production.


Gamebirds: Several varieties of bird species including Pheasants, Quail, Partridge, or Grouse that have been hunted for food and sport. This term can also be used for various types of wild waterfowl and wild turkeys. These bird can be raised in captivity, but they are not considered domestic poultry and can be released onto their own after a certain number of weeks. For some examples, see Gamebirds,


Gander: A male goose.


Goose: The singular of Geese or a female goose. Geese are large waterfowl, and many have utility traits as sentinels or foraging for pests. Many also provide substantial amounts of quality fowl meat. See Geese.


Gosling: A baby Goose.


Guinea Fowl: A breed of poultry that originated in Africa that is raised for a variety of utilities. They are most commonly raised for their meat as well as pest control, specifically ticks. Their watchfulness and strong territorial instincts make them excellent natural sentinels. They do well when they are allowed to roam wide distances in a flock, and they are only partially domesticated. See Guinea Fowl.


Hackles: The rooster's cape feathers.


Hatchibility: The percentage of fertilized eggs that will hatch under the incubator.


Hen: A female chicken. Adult hens that are currently laying are usually referred to as Laying Hens.


Hybrid: A cross breed that is usually bred with the intended purpose of crossing desirable traits of the parent chickens to produce an offspring with unique characteristics. See Production Red Chicken.


Incubate: Establishing and maintaining hatchable conditions for a fertilized egg.


Incubation Period: The time in which a fertile egg will need to be incubated in order for the egg to hatch. This time varies depending on the type of poultry, and sometimes even the breed of many types of waterfowl.


Keet: A newly hatched Guinea Fowl chick.


Knob: A protrusion from the top of the bill of many different goose varieties.


Large Fowl: "Regular" sized chickens, as opposed to Bantam Chickens, that usually range between 4 and 13 pounds depending on breed and gender. Chickens are usually categorized into Light and Heavy Breeds. Most Light Breeds are going to be White Egg Layers.


Layer or Laying Hen: Refers to a female chicken that has begun laying eggs. See Egg Layer Chicken Breeds


Mate: Pairing a rooster with one or multiple hens, or the act of doing so. Often different types of fowl have different mating habits. Many domestic ducks and chickens will mate with many different females in a flock, but often a gander will only mate with between 1-4 specific geese. Many of the rarer wild adult ducks we sell are sold as "Mated Pairs" because in the wild they are generally monogamous for at least one mating season. Some ducks and geese are monogamous for life, and there are instances where the death of a mate can traumatize the other to the point where nothing can reasonably console them.


Meat Breeds: Usually in reference to a broiler.  These are breeds that have utility of good meat production as either their main or secondary utility trait.


Molt: When a bird sheds many of its primary feathers and regrows them. Often this leaves many ducks without the ability to fly for several weeks, and the males often lose their colorful feathers that make them stand out during the breeding season.


Muff: Usually associated with a beard, these are the tufts of feathers that stick out from the cheeks of the chickens. See Ameraucana and the Salmon Faverolle Chicken. Muffs are sometimes called "whiskers" and can give the chicken quite an amusing look.


Nest: A place with sufficient bedding that is secluded enough for a hen to feel safe laying and leaving an egg.


Pasting: Loose droppings that stick to the vent area. This can be dangerous for small chicks that cannot sufficiently clean themselves as it can dry and prevent them from being able to excrete feces. This occurs mostly in young chicks that are raised in confined area with many other chicks. It is important to keep an eye out for this condition when raising sufficient numbers of young chicks. We call this condition "crusty butt". If this occurs, be sure to clean the area with warm water to remove the excess feces from its bottom. And don't forget to wash your hands.


Pheasant: A gamebird that comes in many breeds and varieties that originated in many different regions of the world. Often they are raised and hunted for their food and sport (see Ringneck Pheasant), and many breeds of pheasants are raised for ornamental purposes (see Red Golden Pheasants).


Pecking Order: The social ranks within a flock of chickens. This is often determined when the chicks are juvenile and may consist of a few brief "squabbles", until a clear "alpha chick" is decided.


Perch: The elevated place for a chicken to sleep at night, also called a roost.


Plumage: The set of feathers on a bird. You will often see us referring to a bird's "plumage pattern" when describing a particular breed.


Poulty: A baby turkey.


Poultry: Domesticated birds that are raised for either meat, eggs, or pets.


Pullet: A female chicken under one year of age.


Purebred: A chick that comes from a hen and rooster of the same species.


Range Fed: Similar to free range, this describes poultry that are allowed to graze freely.


Roaster: A cockerel or a pullet that is suitable for cooking whole in the oven.


Roost: Same as a perch, this is usually an elevated area where the chickens will sleep at night.


Rooster: A male chicken. Same as a cock.


Saddle: The region on the back of a bird just before the tail. Sometimes Pomeranian Geese are called Saddle-backed geese because of the brown region of feathers that grow on the saddle of an otherwise white goose.


Set: To brood or sit on eggs to keep the warm for hatching.


Setting: The incubation of of the eggs by a hen, also called "sitting".


Sexed: A chick or duckling that has already been sorted according to its gender.


Sex-Link: A genetic trait that creates a distinguishable difference between the males and the females. This is usually a color difference and this is most often used for the purpose of distinguishing males from females easily after hatching. See Gold Sex-Link, our most popular sex-link breed.


Shank: The part of the chickens leg between the toes and the first (knee) joint.


Sickles: The long and curved tail feathers of some roosters. See the Black Breasted Red Cubalaya Chicken.


Snood: The flap of skin that hangs over the turkey's beak, and similar to the caruncle, turns bright red when angered or during courtship.


Standard: A description of a chicken that fits the ideal characteristics of its breed, as specified by the American Standard of Perfection. This term is sometimes used incorrectly to describe a Large breed as opposed to a bantam variety.


Starter or Starter Feed: Feed for newly born poultry that has a higher protein concentration that normal grower or layer feed for adult chickens. Be sure to always consult your chick supplier or local feed store before purchasing feed for your chicks if you aren't sure exactly what to buy.


Straight Run: Newly hatched chicks that have not been sexed.


Tom: A male Turkey


Turkey: A large game bird that is native to North and South America. There are a few varieties of Wild Turkeys, Commercial Meat Turkeys, as well as domesticated Rare or Heritage Breed Turkeys.


Utility: For our purposes we use the word utility to describe a breed of poultry in terms of its production or value on a farm, such as egg, meat, or pest control.


Variety: A subdivision of a particular breed of poultry, usually differing in plumage pattern.


Vent: The outer opening of the cloaca through which the chicken passes both eggs and excrement (coming from separate channels).

Printable Brochures

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SCNA General Brochure (color) / (black & white) 




American Serama Standard

Traditional Serama Standard

 

Printable Scorecards (front) (back)

 

Sunday the 17th. The Definitive Voice of the Serama in North America
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By SCNA