PRINCIPLES OF FEEDING POULTRY 



those greatest in proportion to the size are made in the 

 younger chickens weighing from i 1 /* to 2 pounds apiece. 

 Hens which have been reasonably well fed are usually in 

 good flesh and are therefore not especially fattened. The 

 gains made by hens are much less than those made by 

 growing chickens as the latter gain weight both by putting 

 on fat and by the growth of the body structure. 



Rations containing a greater percentage of carbohy- 

 drates and less protein are used in fattening the hens, the 

 chicks requiring a larger per cent of protein because of 

 the growth that occurs during the fattening period. But- 

 termilk or skim milk is used in mixing all fattening rations 

 and is the one ingredient considered absolutely essential 

 to commercial success. Milk makes up from 50 to 70 

 per cent of the fattening ration. It is easily digested and 

 contains all of the elements essential to the maintenance of 

 life and to growth. Its use stimulates the appetite, aids 

 digestion and keeps the digestive organs of the chicken 

 in good condition. The milk bleaches the flesh of the 

 chickens, especially those on this feed for two weeks or 

 longer, and the bleached appearance adds materially to 

 the market value of the chicken. The rest of the ration 

 consists of grains very finely ground to make them readily 

 digestible. Usually the chickens are fed a very forcing 

 ration for a couple of weeks to get them in a prime mar- 

 ket condition. 



The greatest gains are made in the early stages of fat- 

 tening, the gains usually decreasing toward the end of the 

 fattening period. Increase in weight is greatly influenced 



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