What is "bleaching" in relation to chickens?

Bleaching refers to the natural process where the skin color of laying hens lightens or diminishes, particularly in certain breeds that are expected to have a white or light-colored skin by the time they are ready for market or exhibition. This change is typically due to the hen’s diet and the passage of time during the laying cycle. As hens lay eggs, the pigment in their skin is used up, leading to a paler appearance.

Chickens that exhibit a loss of skin color often have specific market or show standards where a lighter skin tone is preferable, making this trait significant for breeders and show participants. This understanding is crucial for successful poultry showmanship, as it directly impacts the assessment of the hen during judging.

The references to removing feathers, enhancing feather color, or controlling diet for egg production relate to different aspects of poultry care or showing but do not specifically define the phenomenon of bleaching.