May, 1939] Protein Requirements of Chickens 17 



Egg weights were recorded for all eggs laid by each bird during the 

 first four days of each month, beginning in October. At this initial 

 period birds were 25 weeks of age. Eleven groups of egg weights were 

 recorded, the total number of eggs weighed being 3,808. Table VIII 

 presents a summary of egg weights according to groups. As reported in 

 the discussion of Test I there is no significant relationship between per- 

 centage protein fed and size of eggs laid. 



Henderson^^ states, 'Tt has been found that the annual mean egg weight 

 of eggs from pullets is slightly (1.5 grams) but significantly, less w^hen 

 pullets are fed the higher concentrations of protein supplements (15%) 

 either in the form of milk, meat and bone meal or combinations of the 

 two. . . . 10% of meat and bone meal supplement in an all mash 

 ration is detrimental to egg size." 



In order that we might have some information relative to the iron, 

 manganese, copper and lactose content of the various rations, representa- 

 tive samples of the rations were analyzed and results are presented in 

 Table IX. It was thought that the information might throw some light 

 on the reason for the poor results given by the dried skimmilk fed birds. 

 The lactose content was computed in terms of dried skimmilk. Groups 

 1, 3, 5 and 6, while showing some eA'idence of lactose content, in reality 

 contained none; the amounts calculated in tenxis of dry skimmilk appear 

 within the limits of experimental error of the method. A somewhat 

 larger content of lactose was found in rations fed Groups 2 and 4, but no 

 explanation of this condition is able to be made inasmuch as none of 

 these groups mentioned above had any dried skimmilk added to the 

 ration. The results determined for Groups 7. 8, and 9 as well as those 

 for Groups 10, 11, and 12 appear to be within reason since increasing 

 amounts of dried skimmilk were actually included A\athin the rations for 

 these groups. 



Flavor and Odor Tests 



From the standpoint of the consumer of poultry meat and eggs the 

 problem of determining the causes for possible variance in flavor and 

 odor of these products is of utmost importance. Any research problem 

 concerned with the formulation of rations or of separate ingredients 

 intended for incorporation in rations should be vitally concerned with the 

 possible effects on consumer acceptance of products produced through the 

 feeding of these rations or ingredients. 



Accordingly six birds, each 78 weeks of age, were submitted to the 

 Home Economics department for comparative flavor and odor tests. 

 Three of these birds had been fed since hatching a liberal quantity (13%) 

 of vacuum processed fish meal as the sole source of animal protein and 

 three had been fed the regular meat scrap ration used in Group 3. The 

 birds were dressed and drawn one day previous to the test and numbered 

 by means of a metal wing band. 



Sample lots of six eggs produced by similarly fed groups were also 

 submitted for test. Eggs numbered 1 to 6 were produced by the fish 

 meal fed birds while those numbered from 7 to 12 were used as normals. 



