OCR Text |
Show Poultry Meat Deserves Attention and Thought The production of poultry meat deserves more attention and thought if the maximum profits are to be derived above the labor and feed costs. The different breeds of chickens vary in the ultimate size of body at maturity. Valuable data have been found In an analysis of the present edible meat to the live and dressed bird, with cratefed stock representing four different types commonly kept by farmers and commercial poultrymen. Roasters, twenty-eight weeks old of four leading breeds, were carefully care-fully weighed and the amount of edible meat In relation to live weight determined. Buff Orpingtons showed slightly over 50 per cent of the live weight to be edible; Rhode Island Reds, 49.10 per cent; Plymouth Ply-mouth Rocks, 49.06, and White Leghorns, Leg-horns, 43.63 per cent. This wide range between the heavier types and the Leghorns points out the necessity of disposing dispos-ing of the Leghorn males as broilers broil-ers rather than carry them to the roaster stage. The heavier stock eat more feed but not relatively more for the weight attained at maturity. ma-turity. Very little difference exists ex-ists between the types in dressing percentage, but the per cent edible meat to dressed carcass Is quite striking. The difference of 12 per cent edible meat as shown between the Orpington and the Leghorn, and 10 per cent between Red or Rock and the Leghorn, Indicntes the relative rel-ative difference of the two general types for the production of meat. Montreal Herald. |