Leghorns

Leghorns are a breed of domestic chicken originating in the Tuscany region of Italy, centered on the port city historically known as Leghorn (Livorno). Developed in the 19th century from Mediterranean-type stock, they were quickly adopted worldwide and became a cornerstone of commercial egg production due to their high laying capacity, efficient feed conversion, and active, foraging nature.

The standard Leghorn is a light, slender, and highly active bird with a single red comb and white ear lobes. The breed displays several color varieties, with the White Leghorn being the best known and most widely kept for eggs. Leghorns are relatively small to mid-sized, reach maturity quickly, and are valued for their ability to lay large numbers of eggs in a relatively short period.

Egg production and eggs: Leghorns are prolific layers of white eggs, commonly producing about 280 to 320 eggs per year under good management. They begin laying at around 4 to 6 months old and maintain high production with proper nutrition and day-length cues. They are typically not very broody, which makes them less reliable for natural incubation but easy to manage in commercial settings.

Behavior and husbandry: Leghorns are alert and can be flighty, thriving in spacious housing or free-range systems with adequate enrichment. They require secure housing, nests, roosts, and good ventilation. While excellent for egg production, they are less suited for meat production and may not be ideal for small, confined flock environments without sufficient space.

See also: poultry breeds, egg production, Leghorn varieties.