54 



POULTRY BREEDING AND MANAGEMENT 



It is seen from the above that there is a larger percentage 

 of edible meat in the Plymouth Rock than Leghorn. In 

 this test there was 15% more. The cross-bred showed prac- 

 tically the same amount as the Plymouth Rock. This indi- 

 cates an important difference in the meat value of different 

 types of fowls. 



Meat breeds should possess a finer quality of flesh than 

 general-purpose breeds ; but this may not always be evident 

 in the breeds as we find them. Heavy egg production is 

 not and probably never will be associated with excellence 

 in meat quality. The active nervous disposition of the 

 egg breeds is not favorable to the production of meat of 

 high quality. Good meat quality, therefore, should be 

 looked for among the slow, inactive, docile breeds. Again, 



