ADVANTAGE OF PURE BREEDS OVER MONGRELS 



97 



Improved Quality of Meat. The same assertion holds true with 

 reference to the meat breeds, namely, that they have been bred 

 true for generations, the idea being to breed into them the tendency 

 to take all surplus feed and put it into flesh of a superior quality 

 and texture. An example of the superiority of a meat breed, from 

 the meat standpoint, over an egg breed, is shown by comparing 

 the Leghorn and Plymouth Rock. In Leghorns the flesh is limited 

 in amount, is much more tenacious, with less fatty tissue, and has 

 a large percentage of connective tissue or fibrous bands (Fig. 62). 



Phoco by Cornell University. 



FIG. 62. Flesh of fowls, showing difference in texture in the egg and the meat breeds. 

 Highly magnified. Left, White Leghorn; right, Barred Plymouth Rock. 



In the Plymouth Rocks, which represent the highest perfection 

 in the pure-bred meat breeds, the flesh growth is noted for its 

 abundance; it has considerable fatty tissue among the layers of 

 lean meat, and a small amount of connective or fibrous tissue, 

 giving it a finer texture and making it much more tender when 

 cooked. The meat breeds are superior to mongrels as table fowls. 

 Uniformity of Eggs. Pure-bred birds show a greater uni- 

 formity in the eggs produced, as to size, color, and shape. Each 

 breed has its distinctive shape and color of egg, and, when there 

 is an attempt to cross breeds, no dependence can be put upon the 

 uniformity or character of the eggs produced. This is of special 

 7 



