FEEDING FOR FLESH 271 



THOUGHT QUESTIONS 



1. What is meant by feeding for flesh? 



2. Why is considerable fat desired on market poultry? 



3. Into what three classes may all birds which are being fed for market 



be placed? 



4. Discuss the broiler group. 



5. What is included in the group called roasting chickens? 



6. What is meant by the trade name "fowls"? 



7. Enumerate the principles involved when feeding for flesh growth. 



8. Why is it necessary to restrict exercise? 



9. Why should a flesh producing ration be relatively high hi carbo- 



hydrates and fat? 



10. What forms of concentrated protein feed can best be used in feed- 



ing for flesh? 



11. Why is a moist mash more fattening than a dry mash? 



12. Why is plenty of grit especially necessary in feeding for flesh? 



13. Are birds which are being forced apt to get off their feed or lose 



their appetite? 



14. What three methods of fattening are in use? 



15. Define the meaning of the term "pen or flock fattening." 



16. What methods of feeding are usually followed in flock fattening? 



17. Give a good broiler finishing ration. 



18. Discuss the fattening of fowls. 



19. What is crate fattening? 



20. Give in detail a good crate fattening ration. 



21. What is meant by the process of cramming? 



22. Tell what you know about commercial fattening on a large scale. 



