12 UNIVERSITY OF NEW HAMPSHIRE [Bulletin 335 



the meat scraps used in this test are prepared by cooking at 260° F. 

 for a period of 3 to 6 hours followed by passage through a continu- 

 ous process worm press wherein a temperature of 400° F. is created. 

 It would seem, therefore, that if temperature were a factor the meat 

 scraps would be less "protective" than the fish meal. This is con- 

 trary to the results obtained and hence the fish meal as used, it is 

 believed, was of lower initial "protective" value. 



The results procured lend support to the statement of Tepper 

 (1941) that "It is possible to reduce the severity of gizzard lesions 

 in the day-old chicks by an adjustment of the diet fed to breeding 

 birds." 



